Tortellini Primavera

This delicious and creamy casserole is perfect for a weeknight dinner. 

Tortellini Primavera – Adapted from Pioneer Woman

Ingredients

• 2 T minced onion
• 1/2 tsp. minced garlic
• 1 C diced/sliced carrots
• 2 C cauliflower florets
• 1/2 C chicken broth or stock
• 1 1/2 C frozen peas
• 1/2 C diced, cooked ham
• 2 C frozen tortellini
• 1 tsp. dried basil
• salt and pepper, to taste
• 1/4 C whipping cream
• 1/4 C Parmesan cheese

Directions

Start the tortellini cooking in a large stockpot following the package directions.  Drain and rise when al dente.  Set aside. 

Meanwhile, sauté the carrots, onion, cauliflower and broccoli over medium heat for 3-4 minutes.  If needed, add a spray or two of olive oil.  Then, add in the chicken stock and simmer for 4-5 minutes until crisp-tender. 

Add in the diced ham and peas.  Simmer for 2-3 additional minutes.  Then, add in the tortellini. 

Season with basil, salt and pepper.  Top with the 1/4 C heavy cream and stir until combined and warm throughout. 

Mmmmm…  Serve warm and enjoy! 

Tomato and Mozzarella Vegetable Penne Bake

This pasta bake is super easy to make, and hearty on it’s own.  It’s equally delicious paired with a nice grilled chicken breast. 

The fresh mozzarella makes it extra delicious, but don’t let that hold you back from making this one.  Plain ol’ mozzarella will do. 

Tomato and Mozzarella Vegetable Penne Bake – Adapted from Mel’s Kitchen Café

Ingredients

• 1 box (~1 lb) vegetable penne pasta
• 2 cans diced tomatoes (undrained)
• 1 tsp. basil
• 1 tsp. oregano
• 1/2 tsp. minced garlic
• salt and pepper, to taste
• 8 fresh mozzarella slices
• 16 fresh mozzarella cubes/pieces (about 1-inch square)
• 2 T Parmesan cheese

Directions

In a large skillet, combine the two cans of diced tomatoes with the 1/2 tsp. minced garlic, 1 tsp. of basil and 1 tsp. of oregano.  Stir well and season with salt and pepper to taste.  Bring the tomatoes to a slow simmer and allow most of the liquid to cook off and the flavors to combine (about 10 minutes).  Meanwhile, boil the pasta according to package directions, stopping the cooking time about 1 minute earlier than directed.  Rinse and drain the pasta. 

Add the cooked pasta to the tomatoes.  Stir well. 

Pour the pasta dish into a lightly greased 9x13 glass baking dish.  Stir in the mozzarella cubes.  Top with the mozzarella slices.  Garnish with 2 T Parmesan cheese. 

Bake at 400 for 12-15 minutes.  Cheese should be melted and slightly browned – but be careful not to overbake so the dish dries out. 

Enjoy!

Ziti Stuffed Peppers

This quick and easy dinner combines the greatness of a pasta dish we all love – baked ziti, with a healthy serving of veggies. 

Your whole family will enjoy the cheesy goodness of these stuffed peppers. 

Ziti Stuffed Peppers – Adapted from Cinnamon Spice and Everything Nice

Ingredients

• 1/2 C cooked, diced chicken
• 4 bell peppers
• 1 T minced onion
• 1/4 tsp. minced garlic
• 2 cans diced tomatoes
• 1 tsp. basil
• 1 tsp. oregano
• 1 T parsley
• 6 oz. rotini pasta
• 1 C ricotta cheese
• 4 oz. mozzarella cheese, shredded
• 1/4 C Parmesan cheese
• salt and pepper, to taste

Directions

Begin by slicing and coring the bell peppers.  Arrange them in a large 9x13 glass baking dish that has been lightly greased with olive oil.  Set aside.  Then, bring a pot of water to a boil and boil the pasta according to package directions.  Drain, and set aside.

Meanwhile, heat a skillet and add the onions, garlic and tomatoes; simmer for 2-3 minutes to boil off the excess liquid from the tomatoes. 

Then, add in the shredded chicken.  Alternatively, you could use ground beef, turkey or Italian sausage here too.  Simmer for 5-7 minutes. 

When the pasta is ready, add the pasta to the skillet.  Stir well and season everything with 1 tsp. basil, 1 tsp. oregano and 1 T parsley.  Add salt and pepper as desired. 

Stir in the ricotta cheese. 

Heat until warmed throughout.  Then, remove from the heat. 

Stir in 1/2 of the mozzarella cheese and fill the bell peppers.  I found it easiest to fill the peppers using a large cookie/ice cream scoop. 

Cover the pan with a cookie sheet, and bake at 400 for 30-35 minutes. Remove the cookie sheet and top with additional shredded mozzarella and Parmesan cheese.  Continue cooking, uncovered this time, for 7-10 minutes, or until the cheese is melted and the peppers are tender. 

Garnish with extra parsley before serving, if desired. 

Serve warm and enjoy! 

Skillet Chili Cheese Shells

We’re in a season of quick meals, and this one was a real winner. 

Filling and tasty, plus easy to make!  Oh, and the leftovers are great too.  I hope you enjoy it. 

Skillet Chili Cheese Shells – Adapted from Six Sister’s Stuff

Ingredients

• 1/2 lb. ground turkey
• 1 T minced onion
• 1/4 tsp. minced garlic
• salt & pepper, as needed
• 2 C diced tomatoes (or 1 can diced)
• 1 C tomato sauce
• 1 can pinto beans, rinsed and drained
• 1/8 tsp. crushed red pepper flakes
• 1/2 tsp – 1 tsp. chili powder
• 1 C uncooked small or medium pasta shells
• 1/3 C chicken stock
• 1 T chopped green chilies
• 1 T ketchup
• 2-4 oz. extra sharp cheddar cheese, shredded
• Parsley, garnish

Directions

Begin by browning the ground turkey in a large skillet.  Season the meat well with 1 T minced onion, 1/4 tsp. minced garlic and salt and pepper to your liking.  

Add in 2 C diced tomatoes, 1 C tomato sauce and 1 can pinto beans.

Top with 1/8 tsp. crushed red pepper flakes, up to 1 tsp. chili powder (depending on your spice preference), 1 T chopped green chilies and 1 T ketchup.  Stir well. 

Stir in 1 C uncooked pasta and 1/3 C chicken broth. 

Cover (but prop the lid up so as to vent some of the moisture) and simmer for 15-20 minutes until the pasta is done.  Stir occasionally during this cooking process. 

Top with cheese, and garnish with parsley if desired. 

Enjoy!

Chicken Cordon Bleu Casserole

Now that the weather is colder, it’s the perfect season for casseroles.  Or, hotdish.  Take your pick. 

This creamy chicken cordon bleu casserole is a filling meal, and the savory flavors blend together for something different in a baked pasta dish. 

Creamy. Filling. Healthier (of course!). Win, win, win!

Chicken Cordon Bleu Casserole – Inspired by Made from Pinterest

Ingredients

• 1 1/2 C diced chicken, cooked
• 1 1/2 C diced ham, cooked
• 12 oz. mini lasagna noodle pasta (or other small shape)
• 3 C milk
• 3 T Dijon mustard
• 3 T honey
• 4 T flour
• salt & pepper, to taste
• 6 oz. Swiss cheese, sliced
• 1/2 C Panko bread crumbs
• Parsley, garnish (optional)

Directions

Begin by bringing a pot of water to a boil, and adding the pasta.  Cook according to package directions.  Drain, rinse and set aside. 

While the pasta cooks, dice up the chicken and ham.  Arrange in a single layer on the bottom of a lightly greased 9x13 glass baking dish. 

Then, prepare the sauce.  In a medium sauce pan, combine 3 C milk with 4 T flour and whisk well.  Stir in 3 T honey and 3 T mustard.  Stir continuously and heat until the mixture comes to a slow, low boil.  Then, reduce the heat to medium-low and stir until the mixture thickens, about 5-6 minutes.  Remove from the heat. 

Stir in 1/4 C shredded Swiss cheese, and allow the heat from the sauce to melt the cheese.  Season with salt and pepper, to taste.  When the pasta is drained and rinsed, arrange it on top of the ham and chicken layer in the 9x13 pan. 

Pour the milk-cheese sauce over the top. 

Slice the remaining Swiss cheese into thin slices.  Lay the slices across the top of the dish. 

Sprinkle 1/2 C Panko bread crumbs over the top.  Use slightly more or less depending on your taste. 

Place the dish in the oven, and cook at 350 for 20-25 minutes.  Then, switch your oven to broil and place the dish on your top oven rack.  Broil for 1-2 minutes until the bread crumbs are nicely browned.  Watch carefully so the dish doesn’t burn. 

Garnish with dried parsley, and serve warm.  Enjoy!

Skillet Lasagna

With school back in session, quick weeknight dinners are a must.  This one is quick, and requires just one pan and the leftovers (if there are any) are a huge win too.

 

Skillet Lasagna – Adapted from The Apple of My Eye

Ingredients

• 1/2 lb. ground Italian sausage (or turkey sausage)
• 4 oz. mushrooms, sliced
• 1/2 tsp. minced garlic
• 2 tsp. minced onion
• 1/2 C shredded carrots
• 2 cans (14oz) diced tomatoes
• 1 can (14 oz) tomato sauce
• 1 tsp. basil
• 1 tsp. oregano
• pinch of cinnamon
• salt and pepper, to taste
• 8 lasagna noodles, broken into quarters
• 1/3 C water
• 1/2 C shredded Mozzarella cheese and/or 1/4 C Parmesan cheese
• 6 T ricotta cheese
• Parsley for garnish

Directions

Brown the ground Italian sausage in the bottom of a large skillet until cooked through.  Drain the grease and set aside for a moment.  Add the mushrooms, onions, garlic and salt and pepper, sautéing until the mushrooms are soft and the excess liquid has evaporated. 

Add in the shredded carrots and the sausage.  Stir well.

Place the broken apart lasagna noodles over the meat mixture.  Then pour in both cans of diced tomatoes (undrained), and the can of tomato sauce. 

Top with 1 tsp. basil and 1 tsp. oregano along with a pinch of cinnamon.

Pour over 1/3 C water. 

Cover and simmer for 15 minutes, stirring 1-2 times during the cooking process. 

Meanwhile, shred the mozzarella cheese, or slice it if you are using fresh.  Set aside. 

When noodles are al dente, remove the cover and dollop on the 6 T of ricotta cheese as well as the mozzarella and/or Parmesan. 

Garnish with parsley, if desired. 

Serve warm.