Category: Pasta

Keto Lasagna

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Ingredients
  

For the "Noodles"

  • 2 large eggs
  • 4 oz cream cheese softened
  • ¼ cup Parmesan cheese grated
  • 1 ¼ cup mozzarella cheese shredded
  • ¼ tsp Italian seasoning
  • ¼ tsp garlic powder
  • ¼ tsp onion powder

For the Filling

  • 1 pound ground beef
  • 1 ½ cups Marinara Sauce divided
  • ¾ cup mozzarella cheese shredded
  • 6 tablespoons whole milk ricotta cheese
  • 1 tablespoon dried minced onion
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon Italian seasoning

Instructions
 

For the "Noodles"

  • Preheat oven to 375° Line a 9×13 baking dish with parchment paper. Grease the parchment paper.
  • In a large mixing bowl, using a hand mixer, cream together the cream cheese and eggs.
  • Next, add Parmesan cheese, Italian seasoning, garlic powder, and onion powder. Mix until all ingredients are well combined.
  • Using a rubber spatula, fold in mozzarella cheese and mix until well incorporated.
  • Spread the mixture into the baking dish, forming a nice even layer.
  • Bake on the middle rack for 20 to 25 minutes.
  • When the “noodles” are done baking, cool in the fridge for about 20 minutes and then cut into thirds. This makes three perfectly sized “noodle” layers for an 8.5 X 4.5 X 2.5 loaf pan.

For the Filling

  • In a large skillet over medium-high heat, combine the ground beef, onion, oregano, garlic powder, dried basil and a pinch of salt. Cook until the meat is browned.
  • Drain excess fat from pan and add 1 cup marinara sauce to meat. Reduce heat to low and simmer for 10 minutes.

Putting it together

  • Pour ¼ cup marinara sauce into bottom of loaf pan. Top with the first “noodle” layer
  • Layer a third of the ground beef mixture. Top with ¼ cup mozzarella cheese and 3 tablespoon ricotta cheese, and cover with another “noodle” layer. Repeat these steps.
  • Cover the top “noodle” layer with remaining meat sauce, marinara and mozzarella cheese. Sprinkle Italian seasoning over top. Bake for 20 minutes.

Notes

Marinara Sauce

Shrimp Pasta with Tomatoes and Spinach

Shrimp Pasta with Tomatoes and Spinach

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Ingredients
  

  • 2 Tbsp olive oil
  • 8 oz medium shrimp peeled and deveined, 220g
  • 1/4 tsp crushed red pepper flakes
  • 1 tsp smoked paprika to taste
  • salt and freshly ground black pepper to taste
  • 1 tsp Italian seasoning
  • 4 Roma tomatoes chopped
  • 1/4 c fresh basil leaves chopped
  • 6 oz fresh spinach
  • 3 cloves garlic minced
  • 8 oz penne or spaghetti, 220g
  • 2 Tbsp extra virgin olive oil optional

Instructions
 

  • Add 2 tablespoons of olive oil to a large skillet, on medium-low heat. Add shrimp, red pepper flakes, paprika, Italian seasoning and salt in the skillet and cook on medium heat until shrimp is grilled cooked through, about 5 minutes. Remove shrimp from the skillet and set aside.
  • In the same skillet, add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic. Cook on medium heat about 3- 5 minutes until spinach wilts just a little and tomatoes release some of their juice. Remove from heat and adjust seasoning, if needed. Cover with a lid and keep off heat.
  • Cook pasta according to package instructions, until al dente. Drain pasta and add to the skillet with the tomatoes and spinach. Reheat on low heat, mix everything well, adjust seasoning with salt and pepper. Remove from heat.
  • Once pasta and veggies are off heat, add grilled shrimp back and drizzle with good quality olive oil just before serving, for an extra taste. Serve the shrimp pasta immediately, enjoy!

Jack Daniel’s Smoky Bacon Mac and Cheese

Jack Daniel's Smoky Bacon Mac and Cheese

Recipe may be doubled. Simply use 2x the ingredients and follow cooking directions. Sauce will thicken as it cools. If sauce is too thick, add milk ½ cup at a time until it reaches your desired consistency. Reheat instructions: Add pasta to pot with milk. Heat until warmed through, adding ½ cup of milk at a time until desired constancy is reached. Freezing instructions: Allow pasta to come to room temperature. Place in resealable plastic bag or container. If using a container press a small piece of plastic wrap over top to avoid freezer burn. Will keep for up to 6 months. To reheat, that pasta and follow reheat instructions. Alcohol substitutions: You can substitute another liquid for the whiskey. Beer, bourbon or chicken broth would be best.
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Ingredients
  

  • 1/2 c kosher salt plus more for pasta water
  • 12 oz Hickory smoked peppered bacon uncooked
  • 2 Tbsp unsalted butter
  • 1/2 c Jack Daniel's Whiskey
  • 1/2 c chicken stock
  • 1/4 c all-purpose flour
  • 1/2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp chili powder
  • 1 Tbsp chili pepper paste
  • 1/2 Tbsp Worcestershire sauce
  • 2 c milk
  • 4 oz extra sharp cheddar shredded, white
  • 2 oz smoked provolone cheese shredded
  • 2 oz Asiago cheese shredded
  • 8 oz dry elbow pasta
  • croutons garnish

Instructions
 

  • Bring an 8 quart covered pot filled with water to a boil over high heat. Once it boils, add a handful of salt and pasta. Reduce heat to medium high and cook uncovered to al dente (has a bite to it). Drain and set aside.
  • Meanwhile warm a large 12” skillet over medium-high heat. Using clean kitchen shears cut bacon into bite size pieces over the skillet and let them to fall into the pan. Stir occasionally as needed. Cook until crisp.
  • While the bacon is cooking, shred cheeses and prepare remaining ingredients.
  • Once bacon is cooked through, remove bacon to a bowl with a slotted spoon. Reserve 2 tablespoons of bacon drippings and discard the rest. Wipe the side of the skillet to avoid flame ups.
  • Pour reserved bacon drippings back into the skillet over medium heat and add butter. Once melted add flour and whisk to combine. Add spices, chili paste, Worcestershire, whiskey and chicken broth. Whisk to combine. Allow to come to a bubble for 3 minutes, whisking occasionally to help pick up the bits on the bottom of the pan. Add milk. Whisk to combine. Bring back to a bubble and add cheeses. Stir until cheese is melted and smooth.
  • Add pasta to sauce and stir to combine. Add bacon. Cook pasta in sauce for 5 minutes over medium heat until sauce thickens and the pasta has a chance to absorb some of the sauce.
  • Sprinkle with croutons, if desired.
  • Serve and enjoy!

Notes

Recipe may be doubled. Simply double the ingredients and follow cooking directions. Sauce will thicken as it cools. If sauce is too thick, add milk ½ cup at a time until it reaches your desired consistency.
Reheat instructions: Add pasta to pot with milk. Heat until warmed through, adding ½ cup of milk at a time until desired constancy is reached.
Freezing instructions: Allow pasta to come to room temperature. Place in resealable plastic bag or container. If using a container press a small piece of plastic wrap over top to avoid freezer burn. Will keep for up to 6 months. To reheat, that pasta and follow reheat instructions.
Alcohol substitutions: You can substitute another liquid for the whiskey. Beer, bourbon or chicken broth would be best.

Creamy Tuscan Sausage Pasta

Creamy Tuscan Sausage Pasta

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Ingredients
  

  • kosher salt
  • 1 lb linguine
  • 1 Tbsp extra virgin olive oil
  • 1 lb Italian sausage sliced on the bias
  • 2 cloves garlic minced
  • 2 c diced tomatoes
  • 1/2 c heavy cream
  • 1/2 c freshly grated Parmesan plus more for serving
  • Freshly ground black pepper
  • 1 c baby spinach
  • fresh basil for garnish

Instructions
 

  • In a large pot of salted boiling water, cook linguine according to package instructions until al dente. Drain and set aside.
  • In a large skillet over medium-high heat, heat oil. Add sausage and cook until seared on both sides, about 2 minutes per side. Add garlic and cook until fragrant, about 1 minute. Stir in tomatoes, cream and Parmesan then season with salt and pepper. Bring mixture to a low boil then reduce heat to medium and cook until the sauce has thickened slightly, about 5 minutes.
  • Add the cooked pasta and spinach and toss until pasta is fully coated in sauce and the spinach has melted. Garnish with basil and serve immediately with more Parmesan.

Mark’s Tortellini with Chorizo

I made this recipe up years ago, when the kids were quite young. We had the ingredients left over from something else, and I really didn’t want to head to the store. So … this.  The kids loved it, and it’s become one of Roxanne’s favourites.

This is the first time I’ve ever written it down though. Usually I just make it up until it tastes right.

Mark's Tortellini with Chorizo

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Ingredients
  

  • 2 links chorizo sausage
  • 1 pkg tortellini
  • 4 Tbsp butter
  • 4 Tbsp flour
  • 1 c milk
  • 1 c sharp cheddar cheese shredded

Instructions
 

  • Slice chorizo into 1/4” rounds. Fry, and when done, drain well. Often, I will rinse them in hot water, to remove most of the grease.
  • Boil tortellini as per package instructions. Rinse when cooked.
  • Melt butter in small saucepan on med heat. Add flour one Tbsp at a time, blending well each time. When fully combined, add milk, stir and heat until sauce begins to thicken.
  • Add shredded cheese, and blend until melted.
  • Combine chorizo, tortellini and cheese sauce.

Greek Penne with Chicken

Greek Penne with Chicken

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Ingredients
  

  • 1 pkg penne 16 ounce
  • 1½ Tbsp butter
  • ½ c red onion chopped
  • 2 cloves garlic minced
  • 1 lb boneless, skinless chicken breasts cut into bite-size pieces
  • 1 can artichoke hearts in water, 14 ounce
  • 1 tomato chopped
  • ½ c feta crumbles
  • 3 Tbsp fresh parsley chopped
  • 2 Tbsp lemon juice
  • 1 tsp dried oregano
  • salt and freshly ground black pepper to taste

Instructions
 

  • In a large pot with boiling salted water cook penne pasta until al dente. Drain.
  • Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
  • Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.
  • Season with salt and ground black pepper. Serve warm.

Cabbage & Noodles

Cabbage & Noodles

Serve with Kielbasa
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Ingredients
  

  • 2 bags cole slaw mix 12 oz
  • 16 oz egg noodles
  • ½ c butter
  • 1 med sweet onion chopped
  • 2 cloves garlic minced
  • 1 tsp salt
  • 1 tsp freshly ground black pepper

Instructions
 

  • Cook egg noodles, drain.
  • In large skillet, melt butter and sauté cole slaw mix, onions and garlic until tender. Mix in salt and pepper. Gently stir in cooked and drained noodles. Toss together and serve.

Alfredo Blue

Alfredo Blue

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Ingredients
  

  • 1 pkg fettuccini 16 ounce
  • 1 Tbsp olive oil
  • 1 clove garlic sliced
  • 4 oz blue cheese crumbled
  • 1/4 c freshly grated Parmesan
  • 2 c heavy cream
  • 1 Tbsp Italian seasoning
  • salt and pepper to taste

Instructions
 

  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
  • Heat olive oil in a small skillet over medium heat. Saute garlic in olive oil until golden. Remove garlic, and reserve oil.
  • In a medium saucepan over medium-low heat, combine blue cheese, Parmesan cheese, and cream. Stir until cheeses are melted. Stir in the oil from the garlic pan. Season with Italian seasoning, salt, and pepper.
  • Toss sauce with hot pasta, and let stand 5 minutes before serving.