Lasagna Soup

I've got another fab one-pot meal to share! Not to mention hot and cheesy. This is a perfect match for the dreary, cabin-fever-crazed days we have been having here in Chicago.

The first time I made lasagna soup my kids asked for seconds. And hold the phone.....even asked for leftovers the next day! This is unheard of, folks.

While this meal is easy, be sure to factor in some simmering time. 30 minutes is good, but more is great. I also subbed in cottage cheese for the ricotta called for in my inspiration recipe. Just my personal preference, but the two would be interchangeable here.

You might notice my picture above sports no tomato chunks. To avoid forcing diced tomatoes on my diced-tomato-hating 7 year old, I put the entire 28 oz. can though the blender before adding to the pot. I pick my battles. Either way will be delicious, so I encourage you to consider your own tomato eating preferences. Enjoy!

~Erin

Lasagna Soup

Author: Erin (adapted from Closet Cooking)

Prep time: 5 mins

Cook time: 45 mins

Total time: 50 mins

Serves: 4

Ingredients

• 1 T. extra virgin olive oil


• 1 lb. Italian sausage, casings removed


• 1 onion, diced


• 2 cloves garlic, minced


• 1/2 tsp, red pepper flakes


• 4 cups chicken broth (32 oz. carton)


• 1 (28 oz.) can diced tomatoes, undrained


• 2 T. tomato paste


• 1 tsp. oregano


• 1 bay leaf


• salt and pepper to taste


• 8 oz. bow tie pasta


• 4 ounces cottage cheese


• 1/2 c. parmesan, grated


• 2 c. mozzarella, shredded


• 1 tsp. dried basil

Instructions

1. Brown sausage in a pan over medium-high heat with olive oil. When no longer pink, remove from pan, and reserving fat in the pan.


2. Add onion to pan and cook until softened, about 5 minutes. Add garlic and red pepper flakes and cook for 1 minute.


3. Add sausage, chicken broth, diced (or blended) tomatoes, tomato paste, oregano, bay leaf, salt, and pepper to pan. Simmer for 30 minutes.


4. Add pasta to pan and cook until al-dente, about 7-8 minutes. Remove from heat.


5. In a separate bowl, combine cottage cheese, parmesan, mozzarella, and dried basil.


6. Serve soup with scoops of cheese mixture on top.

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Greek Wonderpot

I recently discovered a recipe that checks quite a few boxes on my list.

1. Easy....we are talking one pot here. And the real "wonder" is the dumping of ALL ingredients into said pot at one time.

2. Quick....on the table in about 20 minutes. It's magic I tell you.

3. Healthy....it's meatless, and who can argue the benefits of spinach and tomatoes?

4. A relative crowd pleaser....this equates to ZERO tears shed and minimal moaning/groaning while dining with the 7 and under crowd.

5. And very possibly my most favorite....I can have all the ingredients on hand for when I need a meal that....well....checks all the above boxes.




This means that the "wonderpot" will be making regular (if not frequent) appearances in our meal rotation. This one is a life saver as it's a reasonably shelf stable dinner option. So when I just can't get to the store, I can reach into the freezer and pantry for a solution to that little problem called "feeding my family." Plus, it's not packed with preservatives and the other junk that so often accompanies a meal without any fresh ingredients. I was inspired by this recipe here, but made a couple of modifications. Like adding some different spices and my beloved kalamata olives. If you don't like them, just leave them out. I hope you'll like this as much as I do!

~Erin

Greek Wonderpot

Author: Erin (adapted from Budget Bytes)

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 4

Ingredients

• 4 c. vegetable broth


• 2 T. olive oil


• 12 oz. fettuccine


• 10 oz. pkg of frozen chopped spinach, thawed


• 1 (28 oz.) can diced tomatoes, undrained


• 4 oz. kalamata olives, roughly chopped


• medium onion, thinly sliced


• 4 cloves garlic, thinly sliced


• 1 ½ t. dried Greek seasoning


• ¼ t. red pepper flakes


• pepper, to taste


• feta cheese for sprinkling

Instructions

1. Combine all ingredients (except feta cheese) in a pot. Break fettuccini noodles in half so everything fits under the liquid.


2. Cover pot and bring to a boil over high heat. When contents are at a full boil, remove lid, reduce heat to medium, and stir briefly.


3. Continue boiling gently for 10-15 minutes, or until most of the liquid has been absorbed. Give it an occasional stir just to keep the noodles from sticking...not too much or it will get mushy.


4. Serve, with feta cheese on top.

Notes

This recipe leaves a lot of room for creativity in terms of ingredients. I look forward to trying it with some additional veggies or different spices. If you can't find Greek seasoning, just substitute 3/4 t. each of oregano and basil.

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Penne Alla "Not-ka"

What is Penne all Not-ka you ask? It's penne alla vodka...without the vodka...or all of the calories!

This is a recipe I found in my pre- low-carb days. I pretty much don't eat pasta anymore as a rule but I'll allow myself once in a GREAT while (like maybe once or twice a year). This is one of the recipes I make an exception for because it's super delicious and low calorie too.

I don't know if any of you ever watched the short-lived show Cook Yourself Thin but I did and I really liked the ladies on it and loved the recipes so I was so excited when the cookbook came out. I'm sad to say the show is gone, but at least I still have lots of great recipes from their book. And I didn't have the heart to change their so-cute name for this recipe. :)

I make mine with the Dreamfields low-carb penne but feel free to make it with whatever kind of penne you choose.

~Leah

Penne Alla "Not-ka"

Recipe Type: Main

Cuisine: Pasta

Author: Leah (from Cook Yourself Thin)

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 4

Ingredients

• 2 tsp. olive oil, plus extra for serving


• 3 cloves garlic


• ½ c chopped red onion


• ¾ tsp. salt


• 1 14-oz can diced tomatoes i juice, pureed in food processor or blender


• pinch (or two) red pepper flakes


• 8 oz low-carb pasta (like Dreamfields) or any other type of penne pasta


• ¼ c whipping cream


• 6 Tbsp evaporated nonfat milk


• ⅓ c grated Parmesan cheese


• ¼ c shredded fresh basil


• ⅛ tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil.


2. In a large saucepan, heat the 2 tsp oil with the garlic over low heat until the garlic begins to brown, about 3 minutes. Add the onion and ¼ tsp salt, cover, and cook until the onion is softened, about 2 more minutes. Add the tomato, ½ tsp salt, and the red pepper flakes. Bring to a simmer, reduce the heat and simmer very gently 10 minutes. Stir in the cream and evaporated milk and simmer 1 more minute.


3. Meanwhile, add the penne to the boiling water and cook until just shy of al dente (about 6 minutes for traditional pasta, about 8 minutes for low carb pasta). Using a large slotted spoon, scoop the penne out of the water and add it to the saucepan and simmer until the penne is al dente, 1 to 2 minutes, adding a little bit of the pasta cooking water if the mixture is dry (if you did not drain the pasta and then add it but scooped it out with a slotted spoon, it most likely will not be dry). Stir in ¼ c of the Parmesan, the basil and black pepper.


4. To serve, divide pasta between 4 bowls. Drizzle each with ½ tsp olive oil and sprinkle with the remaining Parmesan.

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Creamy Baked Spaghetti

If you are like most homes with small children in residence, spaghetti is a popular menu item. It's quick, easy, and photo ops abound. Who doesn't have a collection of pictures of toddlers with upside-down bowls on their heads?

In an effort to change up our pasta routine, I tried out this recipe, found through the wonderful world of Pinterest. I loved the "make ahead" nature of this dish and the ability to throw it together with ingredients on hand. The original recipe calls for ground beef, but I have used turkey Italian sausage (which was very good), and chopped up turkey pepperoni (which was delicious and the clear winner). My kids love it and it's earned a permanent spot in our meal rotation. Enjoy!

~Erin

Creamy Baked Spaghetti

Author: Erin (adapted from Plain Chicken)

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 6

Ingredients

• 12 oz spaghetti


• 1 28 oz. jar of your favorite prepared pasta sauce


• 1 lb cooked, drained Italian sausage OR 1 c. of roughly chopped pepperoni


• 1 tsp Italian seasoning


• 1 clove garlic, minced


• 8 oz. cream cheese, softened and cubed


• 1/2 c. parmesan cheese, grated


• 1 c. mozzarella cheese, shredded

Instructions

1. Stir your choice of meat into pasta sauce.


2. Prepare spaghetti noodles according to package directions. Drain cooking water and return hot pasta to pot. Immediately stir cream cheese, Italian seasoning, and garlic in to pasta until noodles are coated.


3. Lightly spray a 9x13 pan. Spread a small amount of sauce mixture on bottom of pan. Spread spaghetti in pan, then top with sauce. Sprinkle with parmesan and mozzarella cheeses.


4. Bake at 350 for approximately 30 minutes, until bubbly.

Notes

Save yourself a lot of frustration and make sure your cream cheese is thoroughly softened and cut into small chunks before stirring into noodles. Even after following these steps myself, I was a little surprised how "melt resistant" my full fat cream cheese could be. Putting the lid on the pot and letting it sit for a few minutes usually helps. Definitely avoid using a fat free cream cheese as it's melting capabilities are severely limited. :)

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Sausage and Macaroni Dinner

I'm never moving again. Someone please remind me I said that.

We are finally settled in our new house but the work just won't quit. Not only do the stack of boxes in the corner need some attention, but so does the over-flowing basket of laundry my family still insists on accumulating.

However, we are slowly working our way towards our new normal. School started last week too, so I hope that my 2 hours of solitude each day (while baby sleeps) will prove productive. As you can imagine, my cooking has suffered immensely during these past few weeks of unpacking. I'm anxious to get settled in my new kitchen and start trying some of the recipes that have been piling up on my Pinterest boards.

This recipe has been a staple in my meal rotation. My mom cut it out of the Chicago Tribune at least 10 years ago. I love it because 1, it's super easy. And 2, because it's just a little different in terms of flavor. But of course, not so "out there" as to repel my children. They love this dish. It also lends itself to a little sneaking-in-of-the-veggies, as some shredded zucchini would definitely go undetected. If you've never bought chili sauce, you'll find it in the general vicinity of ketchup and usually right next to the shrimp cocktail sauce at the grocery store. As a whole the dish is relatively mild, so I often use the spicier version of turkey Italian sausage. If mild is what you are after, then plain ground beef or turkey would be great too. Enjoy!

~Erin

Sausage and Macaroni Dinner

Author: Erin

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 6

Ingredients

• 1 lb. ground Italian sausage


• 1 medium red bell pepper, chopped


• 1/2 onion, chopped


• 2 c. dry macaroni noodles (about 8 oz.)


• 2 c. water


• 1 c. evaporated milk


• 1 c. chili sauce


• 1 c. shredded cheddar cheese

Instructions

1. In a large skillet, combine sausage, pepper, and onion. Cook over medium-high heat, breaking up meat with a wooden spoon. When meat is no longer pink drain any excess liquid.


2. Add water and macaroni noodles to meat mixture and bring to a boil, stirring occasionally. Reduce heat to low, cover pan, and cook for 14-16 minutes until pasta is tender.


3. Remove pan from heat and stir in evaporated milk and chili sauce.


4. Sprinkle with cheese and cover. Let stand for 5 minutes or so until cheese has melted.

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Pizza Pasta Bake

Here's a quick and easy one for you. Pizza mixed with pasta = everyone will love it! I'd never thought of adding pepperoni to pasta before but the first time I tried it I was sold. The flavor is a really great mix. The fun part of this dish is that you can add whatever favorite pizza toppings your family likes -- spinach, sausage, pepperoni, green peppers, Canadian bacon, really anything would work. When I make this for dinner I often make two casseroles at a time, throw one in the freezer and save myself tons of time sometime later in the month. The whole wheat pasta and mostly-vegetables ingredient list also makes this a lot healthier than ordering a pizza!

~Wendy

Pizza Pasta Bake

Recipe Type: Dinner

Author: Wendy

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 6

A healthy, cheesy family dinner that works well for potlucks and make-ahead freezer meals!

Ingredients

• 1 box whole wheat rigatoni pasta


• 1 c. sliced mushrooms


• 1 small onion, chopped


• 1 small green pepper, chopped


• 1 jar spaghetti sauce, any flavor


• 1 c. chunky mild salsa


• 1 c. pepperoni, chopped


• 2 turkey Italian sausages, casings removed


• 3 c. shredded mozzarella cheese


• 1 c. shredded Parmesan cheese

Instructions

1. Heat oven to 350 degrees.


2. Cook pasta according to package directions.


3. Meanwhile in a dutch oven or big pot cook the sausage, breaking it up into small pieces as it cooks. Before the sausage is fully cooked through (about 1/2 way done), add mushrooms, onion, and green pepper and cook over medium heat until meat is no longer pink and the vegetables have softened, drain any remaining grease.


4. Drain pasta, add to the meat mixture.


5. Stir in the pasta sauce, salsa and pepperoni.


6. Grease a 13 x 9 in. baking dish.


7. Divide the pasta mixture in two and put 1/2 at the bottom of the greased pan. Cover with 1/2 of the mozzarella and 1/2 of the Parmesan cheese. Top with the remaining pasta mixture and then the remaining cheeses.


8. Cover with tin foil and bake for 20 minutes. Uncover and return to oven and bake 10 more minutes until cheese is melted/browned.

Notes

Should you want to freeze this dish for another time, just cover with foil and keep in the freezer for up to 2 months. When you're ready to bake it, remove from the freezer and put directly in the hot oven. Bake for 30 minutes, remove foil and back for another 10 minutes until the top cheese is golden brown.

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Roasted Red Pepper and Bacon Pasta

I have never been a huge pasta eater. I'd be more likely to order pizza from the appetizer menu in an Italian restaurant, then order a plate of spaghetti. As much as I love carb-laden meal, plain old pasta was always missing something for me.

Enter bacon.

And suddenly red sauce gets a kick in the pants. We all know that bacon makes everything better, and this is no exception. I found this recipe in an issue of Cook's Country featuring a pasta sauce contest. Believe it or not, this one from Patricia Lohrey of Port Ludlow, WA was only named a runner up. I have made a few of the other recipes, and find it hard to believe that a combo of bacon and cream did not send everyone else home. The original recipe calls for 6 slices of bacon, but truth be told I often add more.  The little bit of cayenne is not so much spicy as it is flavor-enhancing. And do not fear the red pepper...they are not at all over-powering like a green one can be. Enjoy!

~Erin

Roasted Red Pepper and Bacon Pasta

Author: Erin (Adapted from Cook's Country)

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Ingredients

• 1 1/2 cups jarred roasted red peppers, drained (approx. a 10 oz jar)


• 1 14.5 oz can diced tomatoes (fire roasted are great if you can find them)


• 1 t. dried oregano


• 1/4 t. cayenne pepper


• 2 T. red wine


• 2 T. olive oil


• 6 slices of bacon


• 1/2 medium onion, chopped fine


• 2 garlic cloves, minced


• salt and pepper


• 1 cup heavy cream

Instructions

1. Cook bacon in a skillet until crisp, drain on paper towels. Reserve approximately 2 teaspoons of fat in the skillet.


2. While bacon is cooking, puree drained peppers, tomatoes, oregano, cayenne, wine, and oil in a blender or food processor.


3. Cook onions in reserved bacon fat until softened, about 3 minutes.


4. Add garlic and cook for about 1 minute.


5. Add red pepper mixture and bring to a simmer. Reduce heat to low, cover, and let simmer for 10 to 15 minutes.


6. Off heat, stir in cream and half of crumbled bacon. Salt and pepper to taste.


7. Prepare 1 lb of pasta, top with sauce, and garnish with remaining bacon.

Notes

I have substituted half and half for cream to lighten the sauce up, if only slightly. Still delicious.

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