Lasagna Rolls

These are a fun different take on your classic lasagna! This pasta dish is also very easy to make – I made some little step-by-step photo collages to give yall a better idea. I stuck with more traditional flavors but you can mix it up with a vegetarian style or whatever you like. (I made half with spinach for me and half without for hubby)

You just cook the lasagna noodles till al dente, spread your choice of filling, then roll up the noodles!

Spread a little sauce on the bottom of a baking dish, line up the rolled lasagna, top with some more sauce and mozzarella, and bake! Easy as that!

Lasagna Rolls
(makes 8 rolls) 

Ingredients:
8 lasagna noodles
1 lb ground Italian sausage
8 oz ricotta cheese
1/2 cup grated parmesan cheese
2 eggs, lightly beaten
2 tsp oregano
1/2 tsp garlic powder
1/4 tsp onion powder
Frozen or fresh spinach, liquid squeezed out (about 5 oz – optional)
Pasta sauce (homemade or store bought)
Mozzarella cheese

Directions:
Preheat oven to 350 degrees F. Cook the lasagna noodles till al dente, per the directions on the box. Strain the noodles and lay out on parchment paper. Cook the Italian sausage until done. Drain grease and set aside.

To make the cheese mixture, combine the ricotta, parmesan, eggs, oregano, garlic powder, and onion powder. Spread mixture on the lasagna noodles, dividing evenly. Next, spoon the sausage evenly onto the noodles. Add the spinach on top of the sausage (optional). Spoon a light layer of sauce onto each noodle. Tightly roll each noodle from the top towards you.

Spoon a thin layer of sauce into a 9×13 baking dish and line the lasagna rolls in the dish. Spoon more sauce on top of each roll. Bake for 15 minutes, then take out and add mozzarella cheese on top of each roll. Bake for another 15 minutes and serve while hot.

Source: Adapted from Something Shiny

Shiner Bock Mac and Cheese

For whatever reason, I’d NEVER made truly homemade macaroni and cheese. Sure, I’d drool over photos and bookmark recipes, but still never attempted it myself. Until now – and I sure wish I’d done it sooner! This recipe is amazing – you break through the crisp breadcrumb topping to delicious layers of cheesy gooey goodness. And the addition of beer gives this Shiner lover something else to cheer about.

So if you’ve never made homemade mac and cheese before, go for it! I promise the extra prep work is well worth it. Also, try and use freshly grated cheese, rather than pre-packaged shredded cheese. The quality will be much better! Feel free to use different cheese combinations too – the delicious possibilities are endless!

Shiner Bock Mac & Cheese

Ingredients:
8 oz elbow pasta
1 stick butter
1 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
2 Tbsp all-purpose flour
1/2 cup Shiner Bock beer
1 cup half and half
4 oz cream cheese, softened
1 1/2 cup extra sharp cheddar cheese, shredded
1 1/2 cup parmesan cheese, shredded
3/4 cup fontina cheese, shredded
3/4 cup provolone cheese, shredded
1 Tbsp butter, melted
1 cup panko bread crumbs

Directions:
Preheat oven to 350 degrees F. Spray a casserole dish with non-stick cooking spray. (an 8×8 pan works well) Cook the pasta per the directions on the package, minus one minute. Drain the cooked pasta and rinse it under cool water to stop the cooking. Set pasta aside.

In a medium pan, melt stick of butter over medium heat. Add the onion powder, salt, pepper, and cayenne and cook for a minute. Add the flour and whisk it until smooth. Cook for two minutes, whisking constantly. Add the half and half and Shiner Bock and whisk constantly until smooth. Let the sauce simmer and add the cream cheese, whisking in until smooth.

Turn the heat to low and 1/3 at a time, add the cheddar, fontina, provolone, and half the parmesan. Once mixture is smooth, turn off the heat and add the cooked pasta. Spoon the mixture into the casserole dish and top it with the other half of the parmesan.

In a bowl, combine the melted butter and bread crumbs. Spread the mixture over the top of the macaroni and bake for 40-45 minutes, until the top is golden brown and the macaroni starts to bubble at the edges. Let it cool for 10 minutes before serving.

Source: Slightly adapted from Evil Shenanigans

Linguine with Pea Pesto

If you love peas, you will LOVE this dish! As a huge fan of traditional basil pesto, this pasta dish delivers an interesting spin on pesto sauce. Very different, but it works! The color is bright and fresh and you can easily add extras to it, like a nice grilled chicken breast on top. Yum! So if you’re feeling adventurous, give this dish a shot and you might be pleasantly surprised!

Linguine with Pea Pesto

Ingredients:
10-ounce package frozen peas, defrosted
1 garlic clove, minced
2 Tbsp walnuts, toasted if desired
1/2 cup grated parmesan cheese
1/4 tsp salt (plus a pinch for salting water)
1/3 cup olive oil
12 oz linguine pasta

Directions:
Bring a small saucepan of water to a boil. Add peas and cook them for 2 minutes. Drain and either put in an ice bath or let them cool to lukewarm before making pesto.

Set aside 1/2 cup of the cooked peas. Combine the remaining peas, garlic, walnuts, 1/3 cup parmesan, and salt in food processor and whirl for 2-3 minutes, until smooth. At the end, drizzle in the olive oil while processor is running.

Cook the linguine until al dente, per the directions on the box. Set aside 2 cups of the pasta water to thin the sauce later. Drain the pasta and return it to the pot. Over medium heat, toss the pasta, pesto, and extra peas. Add pasta water a little at a time to thin the sauce as needed. Let it cook together for 1 minute so it all combines. Add salt and pepper to taste and serve immediately. Garnish with fresh herbs (optional) and remaining parmesan cheese.

Source: Slightly adapted from Smitten Kitchen

Fettuccini Alfredo with Zucchini Ribbons

For the month of June, my hubby and I are working to eat healthier than usual and include more fresh vegetables and meats. So lucky for you readers, there will be some good wholesome recipes coming your way! (and less cupcakes and cookies, so sorry in advance )

This recipe is a great option to get your fettuccini alfredo fix without the extra calories of a typical cream sauce. It still has awesome flavor and the zucchini ribbons are a nice fresh addition. The original recipe asked for fresh parsley, but due to the fact that I have lots of fresh basil in my garden, I quickly made that change. You could also throw in some other vegetables and turn it into a pasta primavera dish. Yum!

Fettuccini Alfredo with Zucchini Ribbons

Ingredients:
2 Tbsp olive oil
2 cloves garlic, minced
2 medium zucchini
12 ounces fettucini noodles
1 Tbsp all-purpose flour
1 cup milk
1/2 cup evaporated skim milk (not condensed milk)
1/2 tsp salt
3/4 cup freshly grated parmesan cheese
1/4 cup chopped fresh basil (optional)

Directions:
Slice the ends off the zucchini and discard. Using a peeler, slice the zucchini lengthwise into thin slices.

Heat 1 Tablespoon of the oil in large non-stick skillet over medium heat. Add 1 clove of the garlic and cook for 30 seconds. Add the zucchini ribbons and cook until the zucchini is tender, stirring occasionally, for about 6 minutes. Transfer the zucchini to a bowl.

Cook the pasta al dente according to the directions on the package. Ladle out a half cup of the pasta water and set aside. Drain the pasta and return it to the pasta pot.

Meanwhile, make the sauce. Stir the flour into the low-fat milk until it is completely dissolved. Put the remaining Tablespoon of olive oil in the skillet and heat over medium-high heat. Add the remaining clove of garlic and cook for 30 seconds. Add the flour-milk mixture and cook until the mixture begins to boil, stirring constantly. Reduce heat to low and cook, stirring, for 2 minutes more. Add the evaporated milk, salt, and the cheese and cook, stirring, until the cheese is melted, about 1 minute. Season with additional salt and pepper to taste.

Add the sauce, the zucchini, and 3 Tablespoons of the basil to the pasta in the pot and toss to combine. Add a little of the reserved pasta water if needed to loosen.

To serve, place 2 cups of the pasta mixture on each plate and garnish with remaining basil.

Source: Slightly adapted from Food Network

Fettucini Alfredo

Oh alfredo sauce, you are so delicious. Why must you be so unhealthy??

But, all things in moderation, right? Right. Needless to say, I don’t make this meal TOO often, but it’s a yummy treat every once in a while. This is a simple recipe and like most recipes I love, it’s great for customization! I usually add grilled chicken and broccoli, but all kinds of meats and vegetables would work. Hmm, maybe I’ll try prosciutto and spinach next…?

Yum : )

Fettucini Alfredo

Ingredients:
1/2 cup Butter
3 cloves Garlic, Minced
2 and 1/2 cups Heavy Cream
1 and 1/2 cups Parmesan Cheese
2 Tbsp Cream Cheese
1 pound Fettucini Pasta, Cooked Per Package Directions
1/2 tsp Pepper
1 dash Salt

Directions:
Melt the butter in a skillet and lightly saute the garlic.

Add the cream and bring to a simmer.

Add the parmesan and cream cheese and allow to melt. Add salt and pepper.

Mix with the cooked (and drained) pasta. Add any other meats or vegetables as desired and mix together. Top with a sprinkle of parmesan cheese and serve.

Source: Tasty Kitchen

Sesame Noodles

These noodles are the perfect simple side dish for any Asian inspired meal. They have an awesome flavor and can be dressed up or down as desired. Personally, I like them with a bit of cilantro and sesame seeds sprinkled on top. Yum yum yum : )

Sesame Noodles

Ingredients:
1 box angel hair pasta (or any thin Asian noodles, if you can find them)
1/4 cups soy sauce
2 Tbsp brown sugar
4 cloves garlic, minced
2 Tbsp rice vinegar
3 Tbsp pure sesame oil
4 Tbsp canola oil
2 Tbsp hot water
1/2 cup cilantro leaves
Handful of sesame seeds

Directions:
Whisk all ingredients (except noodles, cilantro, and sesame seeds) together in a bowl. Taste and adjust ingredients as needed. Cook noodles until al dente, per directions on the box. Strain the noodles and put them in a bowl. Pour sauce over warm noodles and toss to coat. Sprinkle with cilantro and sesame seeds. Serve and enjoy!

Source: Slightly adapted from The Pioneer Woman

Baked Spaghetti

When I saw this recipe on one of my new favorite food blogs, Kitchen Corners, I immediately added it to our dinner menu schedule! This meal is easy and delicious, and a nice spin on your regular spaghetti dinner. Plus, adding fresh mozzarella to anything is always an added bonus! Enjoy!

Baked Spaghetti

Ingredients:
2 cans diced tomatoes
2 Tablespoons olive oil
2 garlic cloves, minced
1 pound spaghetti
1 cup diced fresh mozzarella
Italian seasoning
Salt
Sliced fresh mozzarella to top

Directions:
Preheat oven to 400 degrees. Set a large pot of salted water to boil. In a large skillet, heat oil over medium-high and add garlic and cook until fragrant. Add tomatoes and bring to a boil. Add Italian seasoning and salt to taste. Cook until sauce starts to thicken. Meanwhile, cook pasta as indicated on box. Drain pasta and return to pot. Add tomato sauce and diced mozzarella and toss to combine. Transfer mixture to a 3-quart baking dish and top with sliced mozzarella cheese. Bake until cheese is golden, about 20-25 minutes.

Source: Slightly adapted from Kitchen Corners (who slightly adapted from Martha Stewart)

Lemon Chicken Pasta

I’ve made this pasta dish twice now and it is so delicious! The bright lemon flavor mixed with the slight heat from the red pepper is heavenly! Enjoy : )

Easy Lemon Pasta with Chicken

Ingredients:
1 pound penne pasta
2 chicken breasts
Salt and pepper
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
3 Tablespoons olive oil
2 lemons, juiced
1/2 cup grated parmesan cheese

Directions:
Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.

Season chicken with salt and pepper. Cook chicken until done and cut into pieces.

Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.

Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Add the juice of 2 lemons and mix. Before serving top with parmesan cheese.

Source: Adapted from The Neelys – Food Network

Lasagna

I wanted to try a new lasagna recipe, so I turned to one of my favorite recipe resources, Pioneer Woman. Given that she regards it as the “best lasagna ever”, I figured it was a safe bet! Plus, my hubby likes lasagna with a larger ratio of meat to cheese, which this definitely achieves. I made a few changes to the original recipe, based on our likes/wants, which I’ll make note of. Enjoy!

Best Lasagna Ever

Ingredients:
1 pound Ground Beef
1 pound Hot Breakfast Sausage
2 cloves Garlic, Minced
1 cans (14.5 Ounce) Diced Tomatoes
1 cans (6 Ounce) Tomato Paste
1 Tablespoon Dried Parsley
1 Tablespoons Dried Basil
1/2 teaspoon Salt
1 1/2 cups Ricotta Cheese
1 whole Beaten Egg
1/4 cups Grated Parmesan Cheese
1 Tablespoons Dried Parsley
1/2 teaspoon Salt
1 pound Shredded Mozzarella Cheese
1/2 package (10 Ounce) Lasagna Noodles
(add 1/4 Teaspoon Salt And 1/2 Tablespoon Olive Oil To Pasta Water)

Directions:
Bring a large pot of water to a boil.

Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain the fat. Add tomatoes, tomato paste, 1 Tablespoon parsley, 1 Tablespoon basil, and 1/2 teaspoon salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.

In a medium bowl, mix ricotta cheese, beaten egg, grated Parmesan, 1 more tablespoon parsley, and 1/2 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).

To assemble:
Arrange 3 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon a third of the cheese mixture over the noodles. Spread evenly. Cover cheese mixture with a layer of mozzarella cheese. Spoon a third of the meat/sauce mixture over the top.

Repeat two more times, ending with meat/sauce mixture. Sprinkle top generously with extra parmesan. Sprinkle top with shredded mozzarella about 5 minutes before baking is done, if desired.

Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

Source: Adapted from The Pioneer Woman

*I used half the original recipe, since there’s only two of us eating, and used an 8×11 pan which perfectly fit three layers with three noodles each. I used ricotta cheese instead of cottage cheese, and diced tomatoes instead of whole tomatoes, just due to personal preference. You can also use sliced mozzarella for the layers instead of shredded. Whatever you like!

PS: We just got a new fridge! It’s so pretty : )