Tag: Pasta

One Pot Creamy Chicken Tortellini Tomato Soup

One Pot Creamy Chicken Tortellini Tomato Soup

This one pot creamy chicken tortellini tomato soup is easy enough to be a weeknight dinner. I’ve been making big pots of soups and stews to eat for dinner with plenty leftovers to freeze some for when the baby gets here, and this is a 

Pesto Ricotta Pappardelle

Pesto Ricotta Pappardelle

This pesto ricotta pappardelle was one of the best dinners I have made in a long time, so I had to put it on the site as soon as possible as to remember what I did. I took a class with Meryl from Pasta Social 

Butternut Squash Brown Butter Sage Lasagna

Butternut Squash Brown Butter Sage Lasagna

What says fall more than roasted butternut squash, brown butter sage sauce, and cheesy noodles? This butternut squash brown butter sage lasagna is perfection. I call this lasagna because it uses lasagna noodles, but honestly this is more of a casserole. It is a little bit involved because you have to make a bechamel sauce, but it is WORTH it.

To make this dish vegetarian: ​use italian veggie sausage instead, just dice it up and saute it until crispy

To make this dish gluten free: ​use no boil gluten free lasagna noodles and an all purpose 1:1 gluten free flour in the sauce (bob’s red mill or king arthur are my top suggestions​​).

​For the filling:

  • 1 lb hot italian sausage
  • 1 large butternut squash
  • 15oz container whole milk ricotta
  • 1/2 cup heavy cream
  • 5-6 sage leaves, finely diced
  • salt and pepper to taste

​For the brown butter bechamel:

  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 tbsp butter
  • 3 tbsp flour
  • 1/2 tsp mustard powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1ish cup parmesan cheese
  • a few fresh sage leaves

Remaining Ingredients:

  • No boil lasagna noodles
  • 2 cups shredded whole milk mozzarella cheese
  • 8×8 dish

Instructions:

​1. Peel and chop the butternut squash. Toss in a small bit of olive oil and roast at 425 degrees for 30 minutes.

2. While squash is roasting, cook the Italian sausage and set aside.

3. Mash the roasted squash and mix it with the ricotta, heavy cream, salt and pepper. Mix in the cooked italian sausage. Set aside.

4. To make the bechamel: add the butter to a large pot. Once it has melted and begun to brown (making sure not to let it burn! It will have a nice nutty smell), whisk in the flour. Don’t step away, as it can burn easily.

5. Slowly add in the milk/cream, whisking constantly. It will spit and steam a lot at the beginning and be very thick. Whisk the milk in a little at a time to create a thick sauce.

6. Once all the liquid is whisked in, add in the spices, parmesan, and sage leaves. Reduce to low and let it thicken until it is saucey, rather than liquidy. Remove the sage leaves.

7. Preheat oven to 375 degrees F.

8. Spread 1/3 of the squash and pork mixture on the bottom of the 8×8 dish. Top with 1/4 of the bechamel and sprinkle with mozzarella. Place lasagna noodles on top.

9. Repeat this process, ending with lasagna noodles and remaining bechamel and mozzarella to top it off. The dish will be full to the brim!

10. Cover with foil and bake covered for 30 minutes. Remove foil and bake another 20 minutes. Finish under a low broil for 3-5 minutes, until golden brown. Enjoy!

Roasted butternut squash brown butter sage lasagna 🙂

Butternut Squash Brown Butter Sage Lasagna

Course: Dinner
Cuisine: American, Comfort
Keyword: Brown Butter, Butternut Squash, Comfort, Lasagna, Sage

Ingredients

Filling Ingredients

  • 1 lb hot italian sausage or veggie sausage
  • 1 large butternut squash
  • 15 oz whole milk ricotta
  • 1/2 cup heavy cream
  • 5 sage leaves diced
  • salt and pepper to taste

Brown Butter Bechamel Ingredients

  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 tbsp butter
  • 3 tbsp flour
  • 1/2 tsp mustard powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup parmesan cheese
  • a few sage leaves

Other Ingredients

  • 2 cups whole milk mozzarella cheese shredded
  • no boil lasagna noodles

Instructions

  • ​Peel and chop the butternut squash. Toss in a small bit of olive oil and roast at 425 degrees for 30 minutes.
  • ​While squash is roasting, cook the Italian sausage and set aside.
  • ​Mash the roasted squash and mix it with the ricotta, heavy cream, salt and pepper. Mix in the cooked italian sausage. Set aside.
  • ​To make the ​​bechamel: add the butter to a large pot. Once it has melted and begun to brown (making sure not to let it burn! It will have a nice nutty smell), whisk in the flour. Don't step away, as it can burn easily.
  • ​Slowly add in the milk/cream, whisking constantly. It will spit and steam a lot at the beginning and be very thick. Whisk the milk in a little at a time to create a thick sauce.
  • ​Once all the liquid is whisked in, add in the spices, parmesan, and sage leaves. Reduce to low and let it thicken until it is saucey, rather than liquidy. Remove the sage leaves.
  • ​Preheat oven to 375 degrees F.
  • ​Spread 1/3 of the squash and pork mixture on the bottom of the 8×8 dish. Top with 1/4 of the bechamel and sprinkle with mozzarella. Place lasagna noodles on top.
  • ​Repeat this process, ending with lasagna noodles and remaining bechamel and mozzarella to top it off. The dish will be full to the brim!
  • ​Cover with foil and bake covered for 30 minutes. Remove foil and bake another 20 minutes. Finish under a low broil for 3-5 minutes, until golden brown. Enjoy!

Notes

To make this vegetarian: ​​use italian veggie sausage instead, just dice it up and saute it until crispy
 
To make this gluten free: ​​use no boil gluten free lasagna noodles and an all purpose 1:1 gluten free flour in the sauce (bob’s red mill or king arthur are my top suggestions​​).
Pasta Puttanesca (Low-FODMAP)

Pasta Puttanesca (Low-FODMAP)

Anchovies, capers, and olives were three of my least favorite foods growing up. Therefore, pasta puttanesca was off the table. But now I LOVE them, so this dish is one of our favorites! It’s pretty easy to put together and you end up with delicious 

Baked Chicken and Broccoli Mac-n-Cheese with Sourdough Breadcrumbs

Baked Chicken and Broccoli Mac-n-Cheese with Sourdough Breadcrumbs

Servings: 6-8 Mac-n-Cheese Ingredients:-16oz noodles of choice (I used gluten free brown rice rotini)-4 tbsp quality butter-1 tbsp garlic infused olive oil (or 1 tbsp olive oil + 2 cloves minced garlic)-1/4 cup all purpose flour (or gluten free flour blend)-2 cups whole milk-1 cup 

Roasted Squash Ricotta Ravioli for Beginners by a Beginner

Roasted Squash Ricotta Ravioli for Beginners by a Beginner

Full disclaimer: this was my very first time ever making pasta from home. I also do not have a pasta maker, so I rolled it all out by hand! I read a few different guides and explanations and sort of came up with my own plan for it, shown below. I was winging it most of the time and it was pretty time consuming to make ravioli. Next time, I’m definitely going to just make spaghetti or something more simple! This isn’t one of my typical “easy weeknight dinner” type of recipes – but it really was so so delicious that I thought it was worth posting! I hope you find this helpful, and be on the look out for more pasta recipes in the future!

RECIPE

Servings: 3-4

Ingredients

Pasta Ingredients:
-2 3/4 cup (350g) all purpose flour
-4 large eggs
-1 egg yolk
-1 tbsp extra virgin olive oil
-Pinch of salt

Filling Ingredients:
-1 butternut squash, peeled and chopped
-1 cup lacinato kale, diced
-2 cups whole milk ricotta
-1/2 cup parmesan
-1 tbsp extra virgin olive oil
-1 tsp sea salt

*Note: this will make WAY more than enough filling. I highly suggest making stuffed shells with the remaining filling! Or maybe even a lasagna!

Sauce Ingredients:
-1/2 cup butter
-1 tbsp dried sage
-1 pint small cherry tomatoes
-1 tbsp heavy cream

Instructions

Pasta Dough: (see photos below for a visual explanation!)

  1. Add the eggs, olive oil, and salt to a small bowl and set aside. Grab a bench scraper and keep it close – this will help in the end, or if you break the barrier of your flour mountain.
  2. Create a mountain and a crater out of your flour that will be big enough to hold all of the rest of the pasta ingredients.
  3. Add the remaining ingredients to the crater and use a fork to slowly and carefully break up the eggs and whisk them together.
  4. Slowly pull in some of the flour from the crater and incorporate it into the wet. Be careful not to break the barrier, but it you do, don’t freak out! Grab your handy bench scraper and push the flour up the walls to reform the barrier. If all hope is lost on the barrier, simply start to work everything together at this point.
  5. If you don’t break the barrier (I definitely did), then once the flour and wet ingredients have all come together, roll it up into a ball.
  6. Knead your dough for 10 solid minutes. This is tiring but it is worth it and necessary! After the 10 minutes your dough should be a deep yellow, smooth and soft to the tough ball of tight dough. Wrap it in plastic wrap and let it rest for 1 hour. This rest is crucial!

Filling:

  1. Roast the butternut squash cubes at 425 for about 30 minutes, until softened and browned. Remove from the oven and allow to cool.
  2. Mash the squash with a fork or a potato masher and combine with remaining filling ingredients.
  3. Fill a piping bag or a large ziplock bag with the corner cut out and set aside.

Ravioli:

  1. Cut your rested pasta dough into 4 equal pieces. On a well floured surface, roll out two of the dough hunks as thin as you possibly can in equal shapes. This is where a machine comes in handy because this was exhausting and sort of hard – but you can do it!!
  2. Pipe out about 8-9 heaping tablespoons of filling a few inches apart from another on one sheet.
  3. Take the second sheet and lay it on top. Press out any extra air around the filling.
  4. Use a mason jar lid or a biscuit cutter to stamp out the individual ravioli. Press the edges closed with a fork.
  5. Repeat with the second two hunks of dough.
  6. Bring a large pot of water to a rolling boil and cook your ravioli for 5-7 minutes, until dough has softened. Remove with a slotted spoon. You may need to do this in 2 batches to not overcrowd the pot.

Sauce:

  1. Melt the butter on medium heat and stir constantly.
  2. As soon as you see it begin to brown some, about 3-4 minutes in, add the sage and the tomatoes. Continue to stir until the butter has browned (but not burned!) and there is a nice nutty smell coming from it.
  3. Whisk in a bit of heavy cream to give it some body. Crush the tomatoes. Pour on top of the ravioli and enjoy!
Stove top Mac-n-Cheese (GF Option)

Stove top Mac-n-Cheese (GF Option)

Who doesn’t love mac-n-cheese? Creamy, cheesy, quick and easy stove top mac-n-cheese with an easy gluten free swap option. This is a great side dish but sometimes even better as dinner. Ingredients:-12oz bag noodles of choice – gluten free or wheat works-3 tbsp grass-fed butter-3 

Spicy Low-FODMAP Tomato Sauce

Spicy Low-FODMAP Tomato Sauce

Serve as-is for a vegetarian dinner or mix it with some ground beef or meat of choice for a meat sauce. Blend with an immersion blender if you want it to be smooth instead of chunky. Ingredients:⁣-1 red bell pepper, diced⁣-1 jalapeno, minced (I used 

Stuffed Manicotti (Gluten Free Option)

Stuffed Manicotti (Gluten Free Option)

Stuffed manicotti is like if lasagna rolled itself up into a sleeping bag and nestled itself in a bed of sauce to go to sleep for the night. It’s delicious and a little more work than always desired, but the payoff is worth it.

Ingredients:⁣
-1 box manicotti or shells (I used a gluten free brown rice flour version and it worked great)⁣
-1 recipe of my roasted veggies pasta sauce, or use store bought marinara
-8oz whole milk ricotta⁣
-2 cups spinach/kale mix (or just one or the other), sauteed and softened in butter⁣
-1/2 cup mozzarella⁣
-1/2 cup parmesan⁣
-1 egg⁣
-more cheese for topping⁣

Instructions:
1. Make the pasta sauce and set aside.⁣
2. Cook the pasta according to box.⁣
3. Mix the ricotta, mozzarella, parmesan, greens, and egg together well.⁣
4. Lay half the red sauce down in a casserole dish. Pipe the ricotta mixture into the pastas and place into red sauce.⁣
5. Cover in remaining sauce, top with cheese, and cover in foil. Bake for 40 minutes at 350 degrees. Remove foil and broil for 5 or so.

Stuffed Manicotti (Gluten Free Option)

Stuffed manicotti is like if lasagna rolled itself up into a sleeping bag and nestled itself in a bed of sauce to go to sleep for the night.
Course: Main Course, Pasta
Cuisine: American, Italian
Servings: 4 servings

Ingredients

  • 1 box manicotti shells gluten free or wheat
  • 1 recipe roasted veggies pasta sauce see body of post for link to this
  • 8 oz whole milk ricotta cheese
  • 2 cups spinach/kale softened and warmed in butter
  • 1/2 cup mozzarella cheese
  • 1/2 cup parmesan cheese
  • 1 egg
  • more cheese for topping

Instructions

  • Preheat oven to 350 degrees F.
  • Make the pasta sauce and set aside.⁣
  • Cook the pasta according to box.⁣
  • Mix the ricotta, mozzarella, parmesan, greens, and egg together well.⁣
  • Lay half the red sauce down in a casserole dish. Pipe the ricotta mixture into the pastas and place into red sauce.⁣
  • Cover in remaining sauce, top with cheese, and cover in foil. Bake for 40 minutes.
  • Remove foil and broil for 5 minutes or so.
Classic Chicken Noodle Soup

Classic Chicken Noodle Soup

Servings: about 8 Who doesn’t like chicken noodle soup when they are sick? I always know I am coming down with something if I start craving it. Sometimes I keep this soup stocked in the freezer so I can have it at the ready if