Tag Archives: pasta

Cavatappi with Sausage, Spinach, and Marinara

Let’s admit, it’s been a lot on us to try and come up with creative meals for dinner during our stay-at-home order these last few months. To be honest, we’ve resorted to ordering in twice a week and Taco Bell on Tuesday, which tastes delicious, but nonetheless is wasting money and not the healthiest thing to do. We finally cleaned off and fired up the grill on Sunday and made homemade burgers, hotdogs, grilled vegetables, and I was finally able to try some turkey sausages a company sent to me a few months back (by the way, they are AMAZING – Great American Turkey Co.)

Because it was only my husband and I, there were a decent amount of leftovers. Last night, I decided to make some pasta and throw the sausages in, along with some spinach I had in the fridge. I also remembered I took out frozen marinara sauce I made a few weeks ago so I added that to the pasta too. It was a leftover’s dream! Not only did the marinara taste just as good as it did when I made it, but the al dente boiled pasta (I love using Banza or Jovial pasta – which can be found on Thrive Market –> click the banner to the right or click here) and the spinach and sausages were such a good combination. I hate wasting food, so for this dinner to be a homerun, I was darn proud that I was able to use up food from a few nights ago, and what I rummaged in my fridge and freezer.

If you want to make this from scratch, here’s what you’ll need:

  • 1 package Banza cavatappi (or preferred pasta)
  • 1 package Great American Turkey Co sweet italian turkey sausage links
    • you can find where they are located on their website! Or, just use a different version of your favorite sausage
  • 1 cup baby spinach
  • 1 cup marinara sauce
    • I like to make my own, but when I don’t, I use Rao’s
  • Salt
  • Pepper

Start by cooking the sausages to you preference, I like to grill them during the warmer months but you could always slice them and toss in some EVOO on a skillet. When the sausages begin to brown and cook, about 5-6 minutes, toss in the baby spinach. The spinach will cook down and wilt with the sausage. Set aside.

Bring a pot of water to boil, and add salt when water is boiling. Cook your pasta to desired doneness, with Banza I cook a minute or two less so that it does not fall apart, so the cavatappi says 9-11m, I cooked for just around 8 minutes or so. Drain the pasta and pour back into the pot. Add in the marinara of choice, then add in the sausage and spinach and mix together. Sprinkle with a little bit of parmesan, salt, and pepper and let your taste buds dance and sing. NOMaste healthy and safe friends!

Fusilli Pasta with Red Pepper Cream Sauce

Pasta. Who says no to pasta? There’s virtually endless “pastabilities” when it comes to making pasta as a meal. You can add vegetables, a variety of meats, different sauces, different shapes of pasta, even alternative pastas such as Banza (chickpea) or brown rice pasta! It’s literally one of the most reliable pantry items that never disappoints.

I’ve wanted to try and make an easy cream sauce and figured being at home lends itself to more experimenting in the kitchen. I had a jar of roasted red peppers and some heavy cream, and decided to throw it into a blender with some dried herbs and parmesan. I will say that this sauce is heavy on the red pepper flavor, so if you aren’t a roasted red pepper fan, this may not be for you. However, I love them so this was incredibly tasty for me (my husband not so much… but hey, ya can’t win them all).

This sauce has layers of flavor: the cream, the parmesan, the peppers themselves, and then the oregano and basil added into it. Tossed with some fusilli pasta – one of my favorites – and it was exactly what my belly needed.

Here’s what you’ll need:

  • 1 package of preferred pasta
  • 1 jar roasted red peppers
  • 1/2 cup heavy cream
  • 1/4 cup grated parmesan
  • Red pepper flakes
  • Dried oregano
  • Dried basil
  • Salt
  • Pepper

Begin by boiling a pot of water. Salt the water and begin to cook your desired pasta until al dente and strain. Pour into a bowl. For the sauce, blend the peppers, cream, parmesan, and spices together in a blender. Pour the sauce over the pasta and stir to combine. Sprinkle a little more salt, pepper, and parmesan and mix. Serve with fresh basil, a dollop of ricotta, or even some sautéed spinach or zucchini! Plus, this pasta and sauce tastes EVEN BETTER as leftovers the next day. #winning

Balsamic Penne Caprese with Spinach

Stay at home week 9. We officially have a two month old (on Sunday the 17th) and I cannot believe how time flies in a matter of a snap. I kind of wish time would go quicker so I can have family and friends over again, be close enough to hug again, enjoy a brunch cocktail at a restaurant again, but all in good time. This time spent at home with Rowen is something that not many new moms experience so I am eternally grateful to have this special bond with him, and more time with my husband too. Having more time at home also allows me to be in my kitchen more which I will never complain about.

I’m going to officially call this week pasta week, because I’ve made pasta twice already, including the dish I’m sharing on the blog today: penne pasta with tomato and mozzarella (caprese) tossed in a homemade balsamic sauce/glaze with sautéed spinach. As most recipes do, this one came to me in the shower. Don’t judge me. I think a lot in the shower and I had a vision for a lighter, vegetable-based, with a touch of sweetness pasta dinner that would be good with a variety of mix-ins. Caprese, which is simply tomato and mozzarella, is delicious on its own, so to throw it together with penne pasta, a homemade balsamic glaze, and add in some spinach, what’s not to love?

Here’s what you’ll need:

  • 1 pkg penne pasta ( I did NOT make this recipe gluten free but I imagine any gluten free pasta would do, Banza in particular or Jovial – found on Thrive Market – link to the site on the banner on the right!)
  • 2 cups baby spinach
  • 1 pint grape tomatoes, quartered
  • 1 pint fresh mozzarella balls “ciliegine” style (size of a cherry tomato)
  • 1 tbsp butter or olive oil (to sauté the spinach)
  • 1 cup balsamic vinegar
  • 1/2 cup brown sugar or coconut sugar
  • 1 tbsp maple syrup
  • Oregano
  • Dried Basil
  • Salt
  • Pepper

For the pasta:

  • Sauté the spinach on the stove with the butter and set aside (the spinach will wilt and become half the portion you put in).
  • Take out the mozzarella balls from its container and put into a separate bowl to let them dry. Rinse and quarter the grape tomatoes – set aside as well.
  • Prepare your pasta as described by the package and drain. Pour pasta into a large serving bowl.

For the balsamic:

  • Pour the cup of balsamic into a small sauce pan on medium heat.
  • Add in the coconut or brown sugar and maple syrup.
  • Whisk together and bring to a boil, stir for 3-4 minutes until it becomes a little thicker.
  • Turn off heat or set to a very low flame, be careful not to burn.

Combine the tomatoes, mozzarella, spinach in with the pasta and mix. Pour the balsamic sauce/glaze all over and mix together. Sprinkle with salt, pepper, dried basil, and oregano. Serve with a side of garlic bread, a glass of Montepulciano, and a new show on Netflix and you’ve got yourself a great evening. NOMaste 🙂

Easy Baked MAC (Mac-n-Cheese)

It’s the holiday season, and there’s nothing better than seeing family, friends, and eating a ton of different foods. It’s the third night of Hanukkah, and while I didn’t make latke’s this year (which you can find my recipe from last year here), I did toy around with something anyone celebrating any holiday would love, MAC AND CHEESE.

There are a ton of different ways to make mac and cheese (or as I simply call it MAC), and I usually start by making a roux. A roux is a base for sauces such as a cheese sauce: you take chopped onions and butter, sauté until fragrant and translucent, then add flour and it makes a paste. Then, you pour in some cream/milk/alternative to milk and stock, and bring to a boil. This will thicken; turn the heat off and layer in the shredded cheese until fully blended and combined. Yeah, this recipe is labeled EASY MAC for a reason, because we skip the roux step. We use four ingredients and it’s done in one pot. You heard me, ONE POT.

Here’s what you’ll need:

  • 1 lb or box of pasta – I used Banza’s wheel shaped pasta (this is a chickpea flour pasta and it is delicious – find it here)
  • 1/4 cup milk
  • 2 tbsp grass fed butter
  • 1 and 1/2 cups mixed shredded cheese – I used Organic valley cheddar, sharp cheddar, and mozzarella.
  • Parmesan cheese
  • Breadcrumbs – to top off prior to broil
  • Salt
  • Pepper

Bring 4 quarts of water to a boil. Cook your preferred pasta to the desired doneness, since Banza is gluten free I cooked two minutes below the recommended time on the box as I prefer to have pasta more al dente. Strain and rinse.

Add back into the same pot and turn the heat onto medium. Pour in the milk and butter, stirring the pasta in and coating. Have patience here, the butter will take some time to melt. Sprinkle in the cheese a little at a time, stirring to combine frequently. Keep the heat between medium and low, so the cheese melts and coats all the pasta.

Set the oven to broil. Pour the MAC from the pot into an oven friendly casserole dish and sprinkle with breadcrumbs and parmesan cheese, plus a pinch more shredded cheese bc #yolo. Broil for three minutes, check after three because it can go from nicely brown to “OMG I BURNT IT” in a matter of minutes. Serve immediately and scarf down because this baby will go fast at your dinner table! NOMaste and Happy Holidays! <3

Baked Ziti

Happy fall everyone! Gosh, it’s been a while since I’ve been on here blogging but I have had a pretty good excuse… I’m 15 weeks PREGNANT! Which then means, for my first trimester I was having a significant problem with keeping food down and even wanting foods other than bagels, pizza, and snacky foods. Now that I am cruising into the second trimester, I am slowly getting back into cooking and experimenting with a variety of different foods, and have always wanted to create a simple but delicious version of Baked Ziti.

This recipe features two of my favorite products from Organic Valley, a company that I hold dear to my heart. I love their values and mission to ensure all of their coops are pasture raised and do not cut corners, which is clear when you drink their milk or use their eggs. For this particular baked ziti, I opted for regular pasta, marinara, some dried seasonings (oregano and parsley) and ricotta and eggs from Organic Valley.

To start, I boiled a pot of water and cooked the pasta to al dente, about a minute less than what the box suggested. I strained the pasta and added it to a 9×13 pyrex baking dish, pre-lined with some marinara. I mixed in the ricotta, fresh mozzarella, and more sauce. I repeated this step until it was fully coated with sauce and ricotta. One thing I’ve learned from experimenting with baked ziti in the past is ensuring that there is plenty of sauce and ricotta so that it does not dry out.

Preheated the oven to 375 degrees. I dolloped some ricotta on top, sprinkled my Organic Valley cheese on top. Once the oven preheated, I baked the ziti for 15 minutes, then turned the oven to broil and broiled the ziti for 7 minutes just into most of the cheese turned brown. My husband, who is a pasta aficionado, even commended me for this one. Looks like I’ll be making this again soon. NOMaste 🙂

Baked Ziti

Course Dinner
Cuisine American, Italian
Keyword baked food, baked ziti, pasta, traditional
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8 people
Author nomastehungry

Ingredients

  • 2 containers Organic Valley ricotta cheese
  • 1 box Pasta (I used mezzi rigatoni)
  • 1 24oz jar Rao's marinara
  • 2 cups Organic Valley shredded mozzarella cheese
  • Dried oregano
  • Dried parsley
  • Salt
  • Pepper

Instructions

  1. Bring 5 quarts of water to a boil. Add salt to water and pour in pasta. Cook to desired doneness or box directions. Once done, drain pasta.

  2. Line a 9×13 pyrex baking dish with marinara sauce.

  3. Pour drained pasta into dish. Pour more marinara sauce, scoops of ricotta, and a sprinkle of mozzarella cheese into the pasta and mix well.

  4. Continue to add marinara and ricotta until the pasta is fully coated and wet. Sprinkle with dried oregano and parsley.

    Preheat oven to 375 degrees.

  5. Spread mozzarella cheese on top. Bake at 375 for 15 minutes.

  6. Turn oven to broil and broil for 7 minutes until cheese is melted and browned. Let stand for 5 minutes.

Recipe Notes

Use gluten free pasta if you desire!  Banza works very well!