We made some of those fantastic salmon patties tonight and decided to make a pasta salad to go along with. The addition of cannellini beans, olives, and green onions made this a delicious side dish. Cannellini beans are one of my favorites; also known as white kidney beans they have a firm texture of a kidney bean and the coloring of a great northern bean. Either can be substituted if desired just keep in mind that great northern beans are a bit softer so add them near the end.
1 cup uncooked pasta
1 can cannellini beans – rinsed and drained
1 small can sliced black olives – drained
2 green onions – sliced
1/4 cup diced red pepper
1/4 cup rice vinegar
1 Tbs olive oil
1 Tbs sugar
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp marjoram
1/2 tsp oregano
1/4 tsp crushed red pepper
salt and pepper to taste
Cook pasta according to directions. Drain and rinse with cold water. Combine all ingredients in bowl and stir together. Chill for at least 30 minutes before serving.
I know I’ve listed a lasagna before but this was so tasty I have to post another. This time we added in some spinach. I tend to over sauce and cheese my lasagna but I think this was the perfect blend of everything.
12 lasagna noodles
1 pound ground beef
1/2 cup onion
8 o.z. sliced mushrooms
2 cloves garlic
1 jalapeno diced – if desired
2 tsp oregano
1/4 tsp thyme
1/4 tsp marjoram
1/4 tsp pepper
1/2 tsp salt – more or less to taste
1 can whole tomatoes
1 to 2 jars spaghetti sauce – it just depends on how saucy you like it!
6 o.z. spinach
15 o.z. ricotta cheese
1 cup italian cheese blend
1 1/2 cups mozzarella
extra cheese for the top if desired
Cook noodles according to package directions. Drain, rinse and set aside. In skillet combine ground beef, onion, garlic, mushrooms, jalapeno. Cook until meat is cooked through; drain if desired and season with oregano, thyme, marjoram, salt, pepper, and canned tomatoes. Meanwhile in separate bowl combine ricotta, egg, and italian cheese blend; set aside
In oiled casserole dish line spread a little sauce in bottom of baking dish; about 1/4 jar. Line 4 noodles across bottom of pan and spread 1/2 of the meat mixture. Top with 3 o.z. spinach, 1/2 of the ricotta mixture, and 1/2 jar of sauce. Sprinkle with 3/4 cup mozzarella and repeat with remaining ingredients. Top with last 4 noodles and a bit of remaining sauce and a sprinkle of cheese. Bake at 350 degrees for about 1 hour.
I was using up some leftovers today so this might not be so much of a recipe as a creation. I wanted to use up the last couple of italian sausages I had from my stew the other day but I also had a craving for spaghetti so I put the two together along with some artichokes and chicken and called it lunch!
6 o.z. italian sausage
1 chicken breast
1/4 cup diced onion
1 can quartered artichokes
1 jar spaghetti sauce
1/2 lb spaghetti ~ cooked to desired tenderness
Cook sausage and chicken breast; Leftover grilled sausages and any kind of leftover chicken would work great; I cooked mine in a skillet as both were raw. Allow to rest for a few minutes and cut into bite size pieces. Meanwhile begin sautéing onion in skillet; add sausage and chicken breast. Stir in artichoke and spaghetti sauce and heat through. Serve with cooked spaghetti.
It started out I was making a soup but as things progressed I ended up making a hearty entrée instead.
1 1/2 cups chicken stock
8 – 10 o.z. italian sausage – sliced or crumbled
1/2 medium onion
2 stalks celery
4 o.z. fresh mushrooms
1 can crushed tomato ~ 28 o.z.
2 – 3 o.z. fresh spinach
1/2 tsp oregano
cooked pasta if desired
In stock pot heat 1/2 cup of the chicken stock. Add sausage, onion, celery, and mushrooms. Cook until sausage is cooked through and veggies are desired tenderness about 10 – 12 minutes. Add remaining chicken stock and crushed tomato; simmer together; add spinach and oregano. Cook an additional 5 – 10 minutes until spinach is tender. Serve with pasta.
Cook pasta according to package. Drain and add 2/3 of the spaghetti sauce. Cut meatloaf into large chunks and stir in. Pour into buttered baking dish; top with italian cheese blend. Bake at 350 degrees for 30 – 40 minutes until hot and bubbly.
I was just thinking about this recipe a few days ago; little did I remember it was in our family cookbook that my Grandma put together many years ago. I have to admit I didn’t actually make it today but if my childhood memories of this are worth anything I know it is delicious. I am posting it as is was written but I have to admit I would probably add some garlic, italian herbs, and some parmesan if I were making it today.
1 pound ground beef
1/4 cup diced onion
2 cups uncooked egg noodles
15 o.z. jar spaghetti sauce
1 cup water
1 cup mozzarella cheese
In skillet cook beef and onions until meat is brown and onions are tender. Butter a 2 quart casserole; spread uncooked noodles evenly in baking dish. Drain fat from beef and onions and sprinkle meat mixture evenly over top of noodles. Mix water and spaghetti sauce and pour over the top. Bake at 350 degrees for about 45 minutes; sprinkle with cheese, return to oven and bake an additional 3 – 5 minute until cheese is melted and bubbly.
This manicotti came out so deliciously that I think the recipe speaks for itself. I did make mine a bit spicy with a spicy spaghetti sauce and crushed red pepper stirred in but I know this would be fantastic with any style sauce you choose.
Spinach and Mushroom Manicotti
8 o.z. dry manicotti noodles
8 o.z. fresh mushrooms ~ sliced or diced
2 Tbs olive oil
2 cloves garlic ~ minced
1/2 tsp salt (more or less to taste)
1/4 tsp black pepper
6 o.z. fresh spinach
15 o.z. ricotta
1 cup italian blend cheese (or a mozzarella and parmesan combination)
1/2 tsp crushed red pepper if desired
1 jar spaghetti sauce
additional cheese for the top
Cook manicotti according to package directions. Careful not to over cook ~ they will finish cooking during the baking process.
Meanwhile cook mushrooms in olive oil over medium high heat about 8 minutes or until mushrooms are cooked as desired. Add garlic, salt, pepper, and spinach. Continue cooking about 2 more minutes until spinach is beginning to wilt. Remove from heat to cool. (I did not drain because the juices were very flavorful; it did make the cheese mix a bit wet but I think it was worth it for the flavor)
Combine ricotta, eggs, 1 cup of cheese and crushed red pepper. Stir into mushroom and spinach mixture.
Spread about 1/3 of the jar of spaghetti sauce in 9 X 13 pan. Fill manicotti with ricotta, mushrooms, and spinach mix. I used a zip lock bag with the corner cut out to fill each shell. I think this would have worked a bit better if I’d cut my mushrooms smaller and had a thicker cheese mix (perhaps chilling the mix would have firmed it up).
They were a bit sloppy but once filled I lined them up in baking dish.
I then topped with remaining sauce and some extra cheese.
Chill until ready to bake if making ahead. I was making these ahead so once ready to cook I heated the oven to 400 degrees and baked covered for 40 minutes. Then uncover and bake an additional 10 minutes. I would think they may cook about 10 minutes faster if baking right away so adjust the time accordingly.
We had a craving for some meatballs today. I’ve done a couple of different variations on meatballs but these were perhaps the best I’ve done so far. Very moist and cheesy; the spaghetti was terrific and I am sure the meatballs sandwiches will be delicious too.
Italian Cheesy Meatballs
1 1/2 pounds ground beef
4 slices white bread
1 Tbs Worcestershire sauce
1/2 cup spaghetti sauce
3 cloves minced garlic
1 tsp marjoram
1/2 cup mozzarella cheese
Combine all ingredients well.
Form into balls or I prefer to flatten a bit into patties; this will make them easier to eat when we make our meatball sandwiches and easier to catch on the spaghetti.
Bake at 375 degrees on foil lined baking sheet for about 30 minutes depending on size. Mine were rather large; I made 14 so adjust time accordingly.
Remove from baking pan and place in sauce pan of spaghetti sauce; heat through. The longer they soak in the sauce the better. Serve with spaghetti or on sub buns for amazing meatball sandwiches!