Autumn Comfort Pasta

 

*Adapted from Julia's Album.

PREP: 1 hour

SERVES: 4

INGREDIENTS:

2 cups butternut squash, peeled, seeded, and cubed
3 Tbsp olive oil, divided
salt & pepper
1/2-lb sausage, crumbled, without casings (I used 1/2 pkg of Jimmy Dean breakfast sausage)
4 cloves garlic, minced
6 oz chopped spinach (3/4 cup frozen or 2 cups fresh)
1 cup heavy cream
1/3 cup Parmesan cheese, shredded
1/4 tsp salt
8 oz farfalle (bow tie pasta)

DIRECTIONS:

1. Preheat oven to 400 degrees.

2. In a large bowl, toss cubed butternut squash with 1 Tbsp olive oil, salt, and pepper.

3. Spread the squash on a large, parchment paper-lined baking sheet in one layer, without overcrowding.

4. Roast in the preheated oven at 400 F for 30 minutes or until crisp tender and beginning to brown. Remove from oven.

5. While the squash is roasting, cook the pasta until al dente.

6. Cook the sausage in a skillet with 1 Tbsp of olive oil until brown and crumbly. (Note--I like to use the other 1/2-lb of sausage in a breakfast casserole or frittata.)

7. In a separate, large skillet, heat 1 Tbsp of olive oil together with minced garlic and spinach over medium heat. Cook, occasionally stirring, for about 5-7 minutes until spinach starts to wilt (if cooked from fresh).

8. Add heavy cream. Bring to a brief boil, then immediately reduce to simmer (boiling but not intensely.) Add shredded Parmesan cheese. Keep stirring the sauce with the cheese on low to medium boil (simmer) until the cheese melts. Remove from heat.

9. Add pasta, sausage, and butternut squash to the creamy spinach sauce. Salt to taste.

Melanie & Jed's Lasagna

Prep: 30min assembly + 1hr cook time
Serves: 12

INGREDIENTS
2 lbs ground beef
1 yellow squash, chopped
1 zucchini, chopped
1 sweet onion, chopped
1.5 jars of marinara sauce (recommend mix of herb/garlic marinara & three cheese marinara)
32 oz ricotta cheese
2 eggs
garlic salt, to taste
dried oregano, to taste
lasagna noodles, 9
shredded mozzarella cheese
other shredded cheeses (like cheddar or parmesan)

DIRECTIONS
Preheat oven to 350 degrees. 

Meat mix: brown ground beef, add oregano & garlic salt, then add chopped veggies, and 1.5 jars of your favorite marinara sauce. 

Ricotta mix: mix ricotta and eggs with a whisk. When combined, add a dash of garlic salt & oregano.

Boil water and cook lasagna noodles according to package, 8-9 min.

The build: spray 9x13 pan. Place 3 lasagna noodles in the bottom. Spread a layer of the ricotta mix on top of noodles with a rubber scraper. Add a layer using half of the meat mix. Sprinkle shredded mozzarella on top.

Repeat noodles, ricotta, meat, mozzarella sequence once more. Then for the final layer, add noodles, ricotta mix, and other shredded cheeses (recommend cheddar & parmesan). Sprinkle oregano on top for color. 

Spray a piece of aluminum foil with nonstick spray and lightly cover lasagna. Place a cookie sheet under the pan to catch any drips if it bubbles over. Bake at 350 for 45 min. Remove cover and bake additional 15 min. 

Serve with salad & bread.

Creamy Chicken Gnocchi Soup - Olive Garden CopyCat

Adapted from here.

PREP: 40 min
SERVES: 8

INGREDIENTS
3 Tbsp butter
1 Tbsp olive oil
1 cup onion, diced
1/2 cup celery, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups half-and-half
1-2 cans (14 oz each) chicken broth (I used 2-3 because it was still too thick)
1 Tbsp fresh thyme
1 cup shredded carrots (I may have used a bit more)
1 cup fresh spinach leaves, chopped (I used 3-4 cups)
1 cup diced cooked chicken breast (I used 2 cups of Italian seasoned rotisserie chicken, light & dark meat)
1 package (16 oz) potato gnocchi (on the pasta isle)
salt & pepper to taste (it needed a lot of salt)

DIRECTIONS
In a large pot add butter and olive oil. Over medium high heat, sautee onion, celery, and garlic until tender. Add the flour to create a roux and cook for another minute.
Slowly add the half-and-half and stir until thickened. Add the chicken broth, thyme, carrots, spinach, chicken, and gnocchi. Simmer for about 5 minutes or until gnocchi is cooked and soup is thickened (mine took about 15 min). Add more chicken broth is a thinner soup is desired. Salt & pepper to taste and serve.

Serving suggestions:
Ceasar salad & crusty bread

Lasagna Soup

*Adapted from Bobby's Lighter Tastes Like Lasagna Soup.

Prep: 45 minutes
Serves: 4-6

INGREDIENTS
2 tsp olive oil.
1 lb Italian mild turkey (or pork) sausage, casings removed
3 cloves garlic, minced
1 (32 oz) container chicken broth
1 (15 oz) can tomato sauce
1 (14 1/2 oz) can petite diced tomato
1/2 tsp minced onion
1/4 - 1/2 tsp salt
5 whole wheat lasagna noodles, broken into 1/2" pieces
1/2 tsp dried basil
1 zucchini, diced
1 yellow squash, diced
3 Tbsp grated Parmesan cheese
1/2 cup shredded mozzarella cheese

DIRECTIONS
1. Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage and cook over medium-high heat stirring occasionally until the sausage is crumbled and browned, 8-10 minutes. Add the garlic and sautee for an additional 2 minutes.
2. Add the broth, tomato sauce, diced tomatoes, minced onion, and salt, and bring to a boil. Reduce heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes.
3. Add the noodles, basil, zucchini, and squash; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10-15 minutes.
4. Remove from the heat and stir in Parmesan and mozzarella cheese.

Serve with salad and breadsticks.

Tuscan Garlic Chicken Pasta

*Adapted from Tuscan Garlic Chicken on Mel's Kitchen Cafe.

Serves: 4
Prep: 45 minutes

INGREDIENTS
1/2 cup all-purpose flour
1 1/2 tsp salt
1 tsp pepper
1 tsp dried basil
1 tsp dried oregano
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breasts, halved into cutlets
5 Tbsp olive oil, divided

1 pound pasta (fettuccini, farfalle, or penne)
1 Tbsp finely minced garlic (about 4-5 cloves)
1/2 cup chicken broth
1 cup heavy cream
2 Tbsp cornstarch
1 cup milk
can diced tomatoes, drained
6 oz fresh spinach, chopped
salt & pepper, to taste
freshly grated Parmesan cheese

DIRECTIONS
1. Preheat oven to 350 degrees. In a shallow dish, combine the flour, salt, pepper, basil, oregano, and Parmesan. Dip each chicken piece in the flour mixture until both sides are well coated. Reserve flour mixture.
2. In a large nonstick skillet, heat 3 Tbsp of the olive oil over medium high heat until the oil is hot and shimmering. Place the chicken breasts in the pan, working in batches if needed. Cook for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through.
3. Remove chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.

4. While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 Tbsp olive oil. When the oil is hot, add the garlic, sautéing for 2-3 minutes.
5. In a small liquid measure, whisk together the cornstarch and cream.
6. To the skillet, add in 2 Tbsp of the flour mixture and stir constantly with a wooden spoon for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes.
7. Add the cream mixture and milk to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until sauce is thickened.
8. Add the spinach and tomatoes and cook 2-4 minutes or until spinach is wilted. Salt and pepper to taste.
9. Plate pasta with chicken and sauce. Top with freshly grated Parmesan cheese.

Copy Cat Maggiano's Chop Salad

*Adapted from Food.com.

Prep: 30 minutes
Serves: 6

INGREDIENTS
1/2 head iceberg lettuce, in 1/2" dice
1 head romaine lettuce, in 1/2" dice
2 plum tomatoes, in 1/2" dice
1/2 cup danish blue cheese, crumbled
1/2 cup prosciutto, pan fried until crispy and chopped
1 avocado, small dice
Italian dressing: (makes approx. 2 cups)
1 1/2 tsp dijon mustard
1 Tbsp granulated sugar
1/4 cup water
1 1/2 tsp garlic, finely minced
1 Tbsp red wine vinegar
1/4 cup white vinegar
salt, to taste
3/4 cup canola oil
1/2 cup virgin olive oil
1/2 tsp crushed red pepper flakes (optional)
1/2 tsp pepper, freshly ground
1/4 tsp fresh oregano (or 3/4 tsp dried oregano)
1/2 cup Parmesan cheese, grated

DIRECTIONS
1. Combine mustard, sugar, water, garlic, red and white vinegar and salt in food processor. Mix until smooth. Slowly drizzle in the oils, continue to blend. Add remaining ingredients and blend until well mixed. Recipe can be doubled with remaining stored in sealed container in refrigerator for up to a week.
2. Place lettuce in large mixing bowl. Add all the ingredients except garnish and mix well. Add dressing and mix well.
3. Serve, topping each portion with garnish.

Optional: Add grilled chicken for an entree salad.

Caprese Salad with Balsamic Reduction

*Adapted from here.

Prep: 20 minutes
Serves: 2 entrees or 4 appetizers

INGREDIENTS
1/2 cup balsamic vinegar
1/8 cup honey
2 medium tomatoes, cut into 1/2-inch slices
8 oz fresh mozzarella cheese, cut into 1/4-inch slices
1/4 tsp salt
1/4 tsp ground black pepper
3 Tbsp fresh basil leaves, sliced
2 Tbsp olive oil

DIRECTIONS
1. Stir balsamic vinegar and honey together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced by half and is desired consistency, about 10 minutes. Set the balsamic reduction aside to cool.
2. Arrange alternate slices of tomato and mozzarella on a platter. Sprinkle with salt and black pepper, spread fresh basil over the salad, and drizzle with olive oil and balsamic reduction.

Caprese Salad

*Adapted from For the Love of Cooking.

Prep: 10 minutes
Serves: 2

INGREDIENTS
1 cup of yellow and/or red grape tomatoes, sliced in half lengthwise
1/2 cup mozzarella balls, diced
2 Tbsp fresh basil, chopped
1 Tbsp white balsamic vinegar
1 Tbsp olive oil
1 clove garlic, minced
salt and pepper, to taste

DIRECTIONS
Add all ingredients in a bowl and toss together to mix. (Note: add the basil just before serving)

Melissa's Mediterranean Orzo Salad

Serves: 4

INGREDIENTS
1 cup uncooked orzo pasta
2 cups baby spinach, chopped
1/2 cup oil-packed sun-dried tomato halves, chopped
3 Tbsp red onion, chopped
3 Tbsp pitted kalamata olives, chopped
1/2 tsp freshly ground pepper
1/2 tsp salt
1 (6oz) jar marinated artichoke hearts, coarsely chopped (reserve marinade)
3/4 cup (3oz) feta cheese, crumbled and divided

DIRECTIONS

1. Cook orzo according to package directions omitting salt and oil. Rinse with cold water.
2. Combine orzo, spinach, sun-dried tomatoes, red onion, olives, pepper, and salt in a large bowl.
3. Add artichokes, reserved marinade, and ½ cup feta to the orzo mixture. Toss gently to coat.
4. Sprinkle each serving with remaining feta.

Stephanie's Rigatoni Barese

*From Cooking in Style the Costco Way, p.153

Prep: 30 minutes
Serves: 6

INGREDIENTS
2 Tbsp olive oil
1 lb. mild or hot Italian sausage
1 Tbsp minced garlic
salt & pepper to taste (about 1/4 tsp salt)
6 cups torn or coarsely chopped spinach
2 Tbsp chopped fresh basil
1 14.5 oz. can stewed tomatoes, coarsely chopped
16 oz. rigatoni pasta
Parmesan cheese, freshly shaved (choose one with a strong flavor)

DIRECTIONS
1. Cook rigatoni according to package.
2. Heat 1 Tbsp olive oil in large saute pan over medium heat. Remove casing from sausage and cook, stirring, until crumbled and lightly browned. Drain and set aside in a bowl.
3. Add remaining oil, garlic, salt, and pepper to the pan and cook until garlic just starts to brown.
4. Stir in spinach and basil, and cook until spinach just starts to wilt. Add tomatoes and simmer until spinach is cooked.
5. Add cooked sausage and rigatoni; stir to combine.
6. Garnish with Parmesan cheese.

Pasta E Fagioli Soup (like Olive Garden's)

*Found on Pinterest from here.

Serves: 6
Prep: 1 hour (or all day in a slow cooker)

INGREDIENTS
1 pound ground beef
1 small onion, finely diced
2 carrots, finely diced
2 stalks celery, finely diced
1 can diced tomatoes, undrained
1 can dark red kidney beans, drained and rinsed
1 can cannellini beans (or white kidney beans), drained and rinsed
4 cups beef stock
1 jar (25 oz) spaghetti sauce
2 tsp dried oregano
2 tsp dried parsley
1 tsp ground black pepper
3/4 cup uncooked ditalini pasta (or other small pasta shape)
salt, to taste (about 1/2 Tbsp kosher salt)

DIRECTIONS
Brown ground beef in a large pot and drain excess grease. Add all ingredients except the pasta and simmer on low, covered, for 45 minutes. Add pasta and a little additional water or broth if desired. Serve with grated Parmesan cheese.

Notes:
1. This recipe could very easily be doubled to serve a large group or freeze the extra.
2. You can also make this in a crock pot by browning the ground beef in a skillet then combining it with all ingredients except the pasta and cooking on low for 6-8 hours or high for 4-5 hours. Add the pasta 30 minutes before serving.