Pasta

Pasta Arrabbiata

Check out this healthy, zesty pasta dish everyone will adore! The sauce is a simple and spicy blend of tomato sauce, garlic and herbs, and it's kicked up with crushed red pepper flakes. Not a fan of super spicy dishes? No problem - you can adjust the amount of heat by increasing or decreasing the amount of red pepper flakes added. 

Oh, and it's fast too - you can easily have this on the table in less than 30 minutes! 

Pasta Arrabbiata

1 tablespoon olive oil
1 teaspoon crushed red pepper flakes, plus more for serving
2-3 cloves garlic, minced, or 1/2 teaspoon garlic powder
1 teaspoon Italian seasoning, preferably salt-free
1 cup chicken or vegetable broth (or wine)
15-ounce can tomato sauce
1 tablespoon sundried tomato paste or regular tomato paste
1 teaspoon granulated sugar
Salt and ground black pepper 
12 ounces pasta, any shape
Fresh basil for serving
Grated parmesan cheese for serving

Heat the oil in a large skillet over medium-high heat. Add 1 teaspoon of the red pepper flakes, garlic and Italian seasoning and cook for 1 minute, until the spices and herbs are fragrant, stirring frequently. Add the broth and stir to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the tomato sauce, tomato paste and sugar and bring to a simmer. Reduce the heat to low and simmer for 20 minutes. Season to taste with salt and pepper. 
Meanwhile, cook the pasta according to the package directions. Drain and transfer to shallow serving bowls. Top with the sauce, basil and cheese. Serve extra red pepper flakes on the side. 

Serves 4

Individual Pasta and Cheese Casseroles with Spinach

This is a great way to serve dinner when you need to serve different people at different times! For me, that means I'll feed one child at 6 PM and the other around 8 PM, when his track meet finishes (he'll be starving too, so he won't want to wait).

Wanna prep ahead? You can prep all the mini casseroles in advance and bake them as needed. Cover with plastic and refrigerate up to 2 days before baking.

Feeling energetic? Make a bunch and keep them in the freezer - your future self will thank you!

Freezer tips: If you're making extra for your "future self", wrap each casserole in plastic and then foil and freeze for up to 3 months. You can also pop them in freezer bags to ensure quality later on. Remove the plastic and foil and bake as directed below (from frozen), adding 10 to 15 minutes to the baking time.

Need a bigger batch? This recipe makes four individual casseroles, but you can easily double the recipe and make 8, or triple it and make 12... You get the point!

Swap the veggies: For this recipe, I folded in baby spinach, but you could also add peas, corn, carrots, and blanched broccoli, cauliflower and asparagus.

About the paper baking cups: Paper baking cups are sold with the other baking accessories in most grocery stores, big box stores and craft stores. If you can't find them, you can use paper cupcake liners - place the liners in a muffin pan and make 6 individual casseroles instead of 4.

Individual Pasta and Cheese Casseroles with Spinach

8 ounces small elbow pasta (small shapes work better for mini casseroles)
2 tablespoons olive oil
1 teaspoon Italian seasoning, preferably salt-free
2 cups baby spinach leaves
1 tablespoon grated parmesan cheese
Salt and ground black pepper
1 cup marinara sauce
1/2 cup shredded mozzarella cheese

Preheat the oven to 350 degrees.
Cook the pasta according to the package directions. Drain and return the pasta to the pot. While the pasta is still hot, add the olive oil and Italian seasoning. Toss to coat. Fold in the spinach and stir until wilted. Fold in the parmesan cheese and salt and black pepper to taste.
Spoon the mixture into 4 individual paper baking cups (or 6 paper cupcake liners).
Top with the marinara sauce and mozzarella cheese.
Bake for 10 to 15 minutes, until the cheese melts.

Serves 4

Creamy Mac n Cheese with Chicken

Why add chicken to mac n cheese? I ask, "Why not?". We love macaroni and cheese in my house and, thanks to the creamy, dreamy cheese, it never disappoints. That said, I often feel that traditional mac n cheese lacks excitement - there's no flavor or texture change from bite to bite. After a few spoonfuls of the regular stuff, I'm ready to move on to something new. Chicken to the rescue! Roasted or grilled chicken adds the change in texture and flavor macaroni and cheese craves! Plus, when you use grilled, roasted or rotisserie chicken, those flavors take the dish to new heights.

About the cooked chicken: Since this dish calls for 2 cups of diced or shredded chicken, it's a great way to use up leftover grilled or roasted chicken from a previous meal. You can also use store-bought rotisserie chicken or the pre-cooked chicken often sold near the deli.

Creamy Mac n Cheese with Chicken

12 ounces elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried mustard powder
2 cups milk
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
2 cups diced or shredded cooked chicken
Salt and ground black pepper
1/4 cup grated parmesan cheese

Cook the pasta according to the package directions. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour. Cook for 1 minute, stirring frequently. Whisk in the onion powder, garlic powder, and mustard powder. Gradually whisk in the milk and bring to a simmer. Simmer for 2 minutes, until the mixture thickens. Stir in the cheddar and mozzarella cheeses. Whisk until the cheese melts. Fold in the cooked pasta and chicken and cook 1 minute to heat through.
Season to taste with salt and pepper.
Spoon the mixture into bowls and top with parmesan cheese.

Serves 4

Beef and Bean Chili Stuffed Shells

It's no secret that I like to combine internationally-inspired recipes - lasagna made with corn tortillas and taco filling, sloppy joes stuffed into a calzone, angel hair "waffles", macaroni and cheese with rotisserie chicken. You get the point. And this dish is no different. I look my scrumptious chili and nestled it into tender pasta shells before topping the entire dish with a Mexican cheese blend. Italy meets Mexico meets Texas - in harmony.

Think this is gluttony? Think again, my chili recipe uses lean ground beef and a handful of other ingredients, including healthy beans. No high-fat ricotta-egg mixture stuffed into those shells. Not in this recipe. The cheese on top adds just enough flavor and texture without going overboard on fat and calories. This is a win-win dish for everyone.

About the beans: I used chili beans in this recipe because I like the sauce those beans are swimming in - it's a mild chili sauce with subtle hints of garlic and onion. But, it IS mild, so I added more seasonings to the beef...The flavors in this dish do not disappoint.

Want to prep ahead? The dish can be assembled up to 24 hours before baking. Cover with plastic and refrigerate until ready to bake.

Beef and Bean Chili Stuffed Shells

12 ounces jumbo pasta shells
1 pound lean ground beef
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper, optional
1 cup tomato sauce, divided
15-ounce can chili beans, undrained
1 cup shredded Mexican cheese blend

Preheat the oven to 350 degrees.
Cook the shells according to the package directions (I recommend adding salt to the boiling water). Drain and set aside (arrange on foil to prevent sticking).
Meanwhile, brown the beef in a large skillet over medium-high heat, breaking up the meat as it cooks. If necessary, drain away any fat from the pan. Add the chili powder, cumin, onion powder, garlic, powder, salt, pepper, and cayenne pepper and stir to coat. Cook for 1 minute, until the spices are fragrant. Add 1/2 cup of the tomato sauce and chili beans and stir to combine. Simmer for 5 minutes, until the mixture thickens (the liquid will reduce).
Pour the remaining 1/2 cup of tomato sauce in the bottom of a 9x13-inch baking dish.
Spoon the beef mixture into the shells and arrange the shells, in a single layer, over the sauce in the baking dish. Top the shells with the cheese.
It will look like this:

Bake for 10 to 15 minutes, until the cheese melts.

Serves 4

Spiral Pasta with Parmesan-Roasted Broccoli

Need a simple way to jazz up ordinary pasta? Roast your vegetables first. Even better? Roast them with parmesan cheese sprinkled over top. As the vegetables soften, the cheese develops a subtle nutty note, and brings greater depth to the dish/

Which temp is best? That's totally up to you. This dish can be served warm, room temperature or as a chilled pasta salad.

Choose your veggies: I used broccoli for this dish, but other great choices would be asparagus, Brussels sprouts, cauliflower, zucchini, yellow squash, artichoke hearts, peas, corn, and carrots.

Easy cleanup: For easy cleanup, and to make sure you get every speck of the toasted parmesan cheese, roast the broccoli on a piece of parchment paper. After roasting, simply lift the paper and pour everything (broccoli and cheese) into the pasta.

Spiral Pasta with Parmesan-Roasted Broccoli

4 cups broccoli florets
4 tablespoons olive oil, divided, plus more if desired
Salt and ground black pepper
2 tablespoons grated parmesan cheese, divided, plus more if desired
1 pound spiral pasta (also called rotini)
1 tablespoon balsamic vinegar
1 teaspoon oregano
1 teaspoon dried thyme
1/2 teaspoon garlic powder

Preheat the oven to 400 degrees.
Place the broccoli in a large bowl and add 2 tablespoons of the olive oil. Toss to coat. Transfer the broccoli to a large baking sheet in a single layer. Season with salt and pepper. Sprinkle 1 tablespoon of the cheese over top.
Roast for 15 to 20 minutes, until the broccoli just starts to turn golden brown.
Meanwhile, cook the pasta according to the package directions. Drain and return the pasta to the pot. While still warm, add the remaining 2 tablespoons of oil, balsamic vinegar, oregano, thyme, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir to coat the pasta.
Fold in the broccoli with any toasted cheese from the baking sheet. Transfer the pasta to a serving dish and top the remaining parmesan cheese. If desired, drizzle with a little more olive oil before serving.

Serves 4

Baked Manicotti with Beef, Spinach and Cheese

It seems like most recipes for manicotti involve stuffing the tender pasta with cheese, namely ricotta and mozzarella. That's fine, IF you're a big ricotta fan. We are NOT huge fans of the creamy cheese in my house. Not sure why - it's relatively harmless, right? And, it even comes part-skim, so there are healthy options too!

So.... that explains the beef filling. And, OH MY GOSH, this beef filling is amazing. It's actually a simple blend of meat, herbs, sauce, spinach, and cheese, but the way it comes together inside the pasta is incredible.

Worried about prep time? Don't be. The meat filling takes as long to build as it does for you to cook the manicotti (for me, that was 7 minutes of boiling time). The filling-of-the-pasta shells is fun, and then the oven does the rest of the work.

Want to prep ahead? You can assemble the manicotti and refrigerate it up to 24 hours before baking. Cover with plastic and foil before chilling. Remove the plastic, return the foil and bake as directed below (if the dish is cold, you may need to add 10 minutes to the baking time).

How Saucy Are You? If you look at most manicotti recipes and pictures, there's just a drizzle of sauce over the top. I get it - you can actually SEE the stuffed shells underneath, so it makes sense. But in my house, we like a lot of sauce with our pasta dishes. Yeah, and they don't always photograph well! So, below, I called for 2-2 1/2 cups of tomato or marinara sauce. It's really up to you how much you use on top. You need the 1/4 cup on the bottom of the baking dish and the 1 1/4 cups in the filling, but the rest (topping) is your call!

Baked Manicotti with Beef, Spinach and Cheese

1 package manicotti (about 12-14 shells)
1 pound lean ground beef
2 teaspoons salt-free Italian seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2-2 1/2 cups tomato sauce or marinara sauce, divided
5 ounces baby spinach leaves
1/4 cup plus 1 tablespoon grated parmesan cheese
1/2 cup shredded mozzarella cheese

Preheat the oven to 350 degrees.
Cook the manicotti according to the package directions (for me that was 7  minutes in salted water - the salt helps prevent the pasta from sticking together). Drain and place on foil (foil also prevents sticking).
To make the filling, brown the beef in a large skillet over medium-high heat, breaking up the meat as it cooks. Add the Italian seasoning, onion powder, garlic powder, salt, and pepper and stir to coat. Cook for 1 minute, until the herbs are fragrant.
Add 1 1/4 cups of the sauce and bring to a simmer. Add the spinach and cook for 2 minutes, until the spinach wilts and the liquid is absorbed, stirring frequently. Remove the pan from the heat and stir in 1/4 cup of the parmesan cheese.
Pour  1/4 cup of sauce in the bottom of a 9x13-inch baking pan, or any pan of a similar size (you can see what I used...an oval pan!).
Use a small spoon to fill the pasta with the beef mixture (you will have enough to fill 12 to 14 shells). Arrange the manicotti on top of the sauce in the pan. Pour the remaining 1/2-1 cup of sauce over the pasta and top with the mozzarella and remaining parmesan cheese.
Cover with foil and bake for 45 minutes. Let sit 5 minutes before serving.

Serves 4

Rigatoni with Spinach, Grilled Lemon and Pecorino Romano

A light and refreshing spring dish! I love the burst of lemon coupled with baby spinach and tangy Pecorino Romano. If you don't have Pecorino, use domestic parmesan or Parmigiano Reggiano.

Why grill the lemon? I hope you don't skip this step - it's super easy and makes a huge difference. Giving halved lemons a quick sear on a hot grill pan loosens their juices, and adds a layer of caramelization; sweet meets tart in one squeeze.

Rigatoni with Spinach, Grilled Lemon and Pecorino Romano

16 ounces rigatoni pasta
Cooking spray
4 lemons, halved crosswise
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons salt-free Italian seasoning
10 ounces fresh baby spinach leaves
1/2 cup freshly grated Pecorino Romano cheese plus more for serving
Salt and freshly ground black pepper

Cook the rigatoni according to the package directions, reserving 1 cup of the cooking liquid as you drain. Set aside.
Coat a stove top grill pan with cooking spray and preheat to medium-high. Add the halved lemons to the hot pan, flesh-side down. Grill until the flesh is charred, like this:

Set the lemons aside.
Heat the oil in a large skillet over medium heat. Add the garlic and seasoning and cook for 2 minutes, until the garlic is soft and the seasoning is fragrant. Add the spinach and cook for 1 minute, until wilted.
Add the pasta and reserved cooking liquid and toss to combine. Cook until liquid is almost completely absorbed. Remove the pan from the heat and stir in the 1/2 cup of cheese. Season to taste with salt and pepper.
Serve the rigatoni with the lemons and extra grated cheese on the side (each person can use as much lemon juice as they want).

Serves 4

Meatball and Pasta Soup with Parmesan Rind

I discovered using the rind of parmesan cheese in soup stock many years ago when I wrote The Daily Soup, an amazing soup cookbook inspired by the restaurant of the same name. It seems we always have a rind of parm in our fridge, right? Don't toss it! Grab it and add it to soups and stews and your life will forever be changed. I choose to leave the rind in when I serve the soup, and my boys pull strands of the melted cheese from the rind as they enjoy the soup...

Meatball and Pasta Soup with Parmesan Rind

1/2 pound lean ground beef
1/2 teaspoon garlic powder
Salt and freshly ground black pepper
1 tablespoon olive oil
1/2 cup diced onion
2 carrots, diced
2 celery stalks, diced
1 teaspoon dried oregano
3 cups chicken broth (you can add more if you like a brothier soup)
2-inch piece parmesan rind
2 tablespoons sundried tomato paste
4-5 ounces elbow macaroni, cooked according to package directions
1/3 cup frozen green peas, keep frozen until ready to use
Grated parmesan cheese for serving

Preheat the oven to 400 degrees.
In a bowl, combine the beef, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and shape the mixture into 16 meatballs. Place the meatballs on a parchment-lined baking sheet and bake for 15 to 20 minutes, until browned and cooked through.
Meanwhile, heat the oil in a large stock pot over medium heat. Add the onion, carrots, and celery and saute for 3 to 5 minutes, until soft. Add the oregano and stir to coat. Add the broth, parmesan rind and tomato paste and bring to a simmer. Reduce the heat to low, partially cover and simmer for 15 minutes.
Add the meatballs, macaroni and peas and return to a simmer. Simmer for 5 minutes.
Ladle the soup into bowls (you can leave the parmesan rind in the pot) and top with grated parmesan cheese.

Serves 4

Israeli Couscous Salad with Grilled Zucchini and Balsamic Vinaigrette

This refreshing and colorful salad makes the perfect vegetarian main dish, and/or excellent side dish for your favorite grilled and roasted meats, fish and poultry. To turn it into a main dish with meat (such as grilled chicken, shrimp or steak), add the cooked meat when you add the grilled zucchini.

Why Israeli couscous? I prefer Israeli couscous (also called pearl couscous) to regular couscous because the larger "pearls" create a more satisfying bite. And the small balls of toasted semolina make an exceptional and fun alternative to pasta and rice. For this recipe, I fould tri-color Israeli couscous, so opt for that if you find it. If not, any Israeli couscous will do.

Want to prep in advance? This salad can be prepped ahead and refrigerated for up to 2 days. That means you can prep it during the week and save it for weekend parties (whether it's your party or a gift for the host)!

Israeli Couscous Salad with Grilled Zucchini and Balsamic Vinaigrette

1 tablespoon olive oil
1 cup Israeli couscous, also called pearl couscous and maftoul
2 cups vegetable broth, chicken broth or water
Cooking spray
1 medium zucchini, sliced crosswise into 1/4-inch thick rounds
Salt and ground black pepper
2 green onions, chopped
1 red bell pepper, seeded and chopped
2 tablespoons chopped fresh parsley
For the vinaigrette: 
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
Salt and ground black pepper

Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat. Add the couscous and cook until the couscous smells nutty and toasted, about 2 minutes. Add the broth and bring to the boil. Reduce the heat to low, cover and cook for 15 minutes, until the couscous is tender. If any liquid remains, drain it from the pan and transfer the couscous to a large bowl.
Meanwhile, coat a stovetop grill pan with cooking spray and preheat to medium-high. Add the zucchini to the hot pan and cook until you get grill marks on both sides and the zucchini is crisp-tender. Season with salt and pepper. When the zucchini is cool enough to handle, quarter each round. Add the zucchini to the couscous with the green onions, bell pepper and parsley. Set aside.
In a small bowl, whisk together the 3 tablespoons oil, vinegar and mustard. Add the mixture to the couscous mixture and toss to coat. Season to taste with salt and pepper.
Serve warm, room temperature or chilled.

 Serves 4

Cheesy Bowtie Pasta with Peas and Bacon

Meet your new favorite dinner... Family friendly and loaded with cheese, bacon, peas, and tender pasta! And, everything's ready in less than 30 minutes!

A quick backstory for how this dish came to be: Yesterday, I prepped dinner in advance - Pineapple BBQ Chicken, Garlic Mozzarella Smashed Red Potatoes, steamed veggies, etc. (I'll be posting those recipes soon). My son Kyle then asked if he could go out to dinner with his friends. That left Luke, and WAY too much food for just the two of us. So, I popped everything in the fridge and starting thinking about something I could create for Luke; something he would truly love. I grabbed his favorite foods - bowtie pasta, bacon, cheese (mozzarella and parmesan), green peas, tomato sauce, and a few herbs and I was off to the stove! If I can pull this together at the last minute, I know you can too!

Want to change the pasta shape? No problem, any pasta shape works!

How to cook the bacon? I prefer roasting bacon - arrange the slices on a parchment-paper lined baking sheet and roast at 400 degrees for 15 to 20 minutes, until browned and crisp.

Cheesy Bowtie Pasta with Peas and Bacon

Cooking spray
12 ounces bowtie pasta
1 tablespoon butter
1/4 cup minced onion
2 cloves garlic, minced
1 teaspoon oregano
2 cups tomato sauce (or 15-ounce can)
1 cup shredded mozzarella cheese
6-8 slices bacon, cooked until crisp and crumbled
1/2 cup frozen green peas, keep frozen until ready to use
3 tablespoons grated parmesan cheese, divided

Preheat the the oven to 350 degrees. Coat a shallow baking dish with cooking spray.
Cook the pasta according to the package directions. Drain, reserving 1/2 cup of the pasta cooking liquid and return the pasta to the pot. Set aside.
Meanwhile, melt the butter in a large skillet over medium heat. Add the onion and garlic and saute for 3 minutes, until soft. Add the oregano and cook for 1 minute, until fragrant. Add the tomato sauce and reserved 1/2 cup water and and bring to a simmer. Simmer for 5 minutes.
Pour the sauce over the cooked pasta and mix well. Fold in all of the mozzarella cheese, bacon, peas, and 2 tablespoons of the parmesan cheese. Mix well.
Spoon the mixture into the prepared pan and top with the remaining parmesan cheese. Cover with foil and bake for 15 minutes. Uncover and bake for 10 to 15 more minutes.

Serves 4

Penne Bolognese

Kyle has a pretty big track meet tomorrow so pasta is definitely on the menu. Yes, pasta will fuel him, but I wanted to add lean protein to the meal AND create a sensational, nutritious dinner. Hence the Bolognese sauce!

Don't worry... This is an incredible dish even if you don't plan to run a sub-5 minute mile tomorrow! The seasonings send the dish over the top, trust me. I used lean ground beef, but ground turkey and chicken work too.

Oh, and the sauce comes together in the same amount of time it takes for the pasta to cook, making this is an excellent option for a busy weeknight.

Penne Bolognese

12 ounces penne pasta, or any pasta shape
1 pound lean ground beef
2 teaspoons Italian seasoning, preferably salt-free (if it's not salt-free, add salt to taste at the end)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes, optional
1 1/2 cups tomato sauce
Shredded Parmigiano Reggiano or domestic parmesan cheese for serving

Cook the penne according to the package directions, stopping at the earliest cooking time so the pasta is al dente (we will add the pasta to the sauce so it will cook for 1 more minute).
Meanwhile, brown the beef in a large skillet over medium-high heat, breaking up the meat as it cooks. Add the Italian seasoning, onion powder, garlic powder, salt, black pepper, and crushed red pepper flakes and stir to coat. Cook for 1 minute, until the herbs are fragrant. Add the tomato sauce and bring to a simmer. Reduce the heat to medium-low and simmer for 5 to 10  minutes.
Add the cooked penne to the sauce and simmer for 1 minute to heat through and finish cooking the pasta.
Serve with the shredded cheese over top.

Serves 4