Mediterranean pasta

I had this recently in a hotel and it looked like the easiest thing in the world to make at home.

I haven’t made it yet to work out the exact amounts, but I will come back and update when I do. It had penne pasta tossed with olive oil, artichokes, kalamata olives, feta cheese, and roasted red peppers. You could also add shrimp or chicken.

Penne with sausage and roasted squash

My friend Sarah made this one up and shared it with us. What a great time of year to be making it, too! I love baked pasta dishes; the ultimate comfort food.

Penne with Sausage and Roasted Squash

Cut one squash into 1/2 inch squares (making this again, I would use 2 squashes). but I am a big squash fan). Toss with olive oil, salt, pepper, and dried rosemary. Roast in 400 degree oven for 30-45 minutes or until carmelized. Set aside.

Cook one box penne pasta in boiling water until just underdone. Drain and set aside.

Cook 1 lb sausage, broken into small pieces in olive oil until well browned. Add one clove minced garlic and cook until soft. Remove sausage from pan and half a small onion, minced. Saute until soft and golden. Add 3 T flour to drippings and onion and stir until flour/onion paste forms. Cook roux until slightly browned and thick. Add 2 cups 2% (or whatever you have) milk and stir, cook on medium until slightly thickened and bubbly. Add 1 cup shredded mozzarella cheese (I used a little more). Stir until melted.

Add cheese mixture to pasta, pour into a 9x 13 pan. Add roasted squash and sausage, gently mix. Sprinkle with mozzarella and grated parmesan cheese, and a little more rosemary. Bake at 450 for ten minutes, until cheese is melted.

Ziti Bake

This is another one from Confessions of a Kitchen Diva. It’s pretty basic but delicious. Now that fall is around the corner (yes, I know it’s October, but this is Texas for pete’s sake, our fall lasts about 15 minutes), I’ll be making it more.

1 pound package ziti pasta
1 container (15 oz) ricotta cheese
1 cup sour cream
1/2 cup Parmesan cheese
1 large egg, slightly beaten
1 teaspoon sugar
1/4 cup chopped parsley
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups shredded mozzarella cheese, divided
4 cups spaghetti sauce

Cook pasts according to directions until al dente, about 12 minutes. Mix ricotta cheese and next 8 ingredients. Stir in 1 cup mozzarella; set aside. Drain pasta thoroughly; stir with 2 cups spaghetti sauce.

Spoon 1 cup spaghetti sauce in the bottom of a 9×13 pan; top with one half of pasta. Spread ricotta cheese mixture evenly over pasta. Top with remaining pasta, and pour remaining spaghetti sauce evenly over the pasta.

Cover pan with foil and bake at 350 for one hour or until center is bubbly. Remove foil and top with remaining mozzarella. Return to oven 10 minutes until cheese is melted. Remove from oven and let rest 10 minutes before serving.

Rigatoni with Red Bell Pepper, Almonds, and Bread Crumbs

This is another one I found from watching Everyday Italian. It’s incredibly fast and easy. In this particular episode, she was making dishes that required only 5 ingredients and 15 minutes to make.

1 pound rigatoni pasta
3 cups purchased garlic-flavored croutons, (about 5 ounces)
1/4 cup slivered almonds (about 1 ounce), toasted
1 cup julienned roasted red bell peppers
3/4 cup extra-virgin olive oil

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl.
Place the croutons and the almonds in a food processor. Pulse until it becomes the texture of bread crumbs. Add the crouton and almond mixture to the hot pasta. Add the peppers and the olive oil. Toss to combine and serve.

Chicken Manicotti

This one is from Melanie too.  She shared it forever ago and I didn’t make it until recently.  Oh my word, why did I wait so long!  This is amazing. 

1 box manicotti noodles
1 pound boneless chicken breast, finely chopped (3-4 chicken breasts, cooked)
1 sm. onion, finely chopped finely
2 cans (10 oz. each) cream of mushroom soup
2 cups grated cheddar cheese
1 cup grated mozzarella cheese
1 sm. can mushroom pieces and stems
Parmesan cheese
Basil, garlic, salt, pepper, oregano to taste

Directions:

* Cook manicotti according to package directions, drain, lay to cool on flat surface.
* Boil chicken as we discussed (can be done ahead of time).
* On stovetop, cook all the other ingredients and stir in chicken.
* Stuff manicotti shells with mixture until full, trying to not tear the shells (But really, it’s okay if you do, they still taste the same!!!!!)
* But into a 11×14 (or somewhere close to that) baking pan. Top them with any left over sauce, then cover with marinara sauce or spaghetti sauce. Cook about 20 minutes or until sauce is warmed throughout, top with more cheeses and cook for 5-10 more minutes.

Lara’s Chicken Spaghetti

I’m sure we all have a chicken spaghetti recipe, but this is the one I always use.  It makes a ton, so I usually freeze half for later whenever I make it.

4 chicken breasts

1 chopped onion

1 cup chopped celery

1 can cream of chicken soup

1 can cream of mushroom soup

1 package of spaghetti noodles

1 can sliced black olives

1 jar of Cheez Whiz, melted

1 can Rotel

Cheddar cheese

Cook and chop chicken.  Cook spaghetti.

In skillet, sauté onion and celery in butter.  Add the cans of soup and Rotel and warm.  In a large bowl, place cooked spaghetti, chicken, and mixture from skillet.  Add olives and Cheez Whiz.  Salt and pepper to taste.  Mix all together in 9×13 dish and top with grated cheddar cheese.  Bake uncovered at 350 for 30 minutes.