Stuffed Jumbo Shells

I found this recipe in a Taste of Home monthly edition and made some modifications to make it healthier.  Comes together quickly once the jumbo shells are cooked!

STUFFED JUMBO SHELLS

Recipe Notes

The original recipe calls for much more cheese.  I also used Aidell's fully-cooked refrigerated chicken meatballs, while the original recipe calls for frozen (beef) Italian meatballs.

Ingredients

• Jumbo pasta shells (one package)
• Aidell's fully-cooked chicken meatballs (refrigerated section of grocery store)
• Bottled marinara sauce of choice
• 4 oz. shredded part-skim mozzarella (approximately 1/2 package)

Instructions

1.  Preheat oven to 350 degrees.

2.  Cook pasta shells according to package directions.  Rinse in cold water and drain.

3.  Stuff one meatball in each cooked shell.  Arrange in a greased 9x13 baking dish.

4.  Top with marinara and shredded cheese.

5.  Bake 25-30 minutes or until cheese is bubbly and melted.

Greek Baked Ziti

As far as pasta casseroles go, this Southern Living recipe seemed pretty nutritionally harmless.  It's made with lean ground beef and a reasonable amount of dairy.  I tweaked it a bit to make it slightly more healthy.  The ingredient list may look a bit daunting below, but most of these items you will already have in your pantry (or can very easily get them from the store).

GREEK BAKED ZITI

Recipe Notes

For the milk, I used 2%.  You should be able to use skim as a substitute without issue.  The original recipe calls for a very large amount of the milk/cheese mixture.  I halved this portion in my version and didn't miss any of the milk, butter, and cheese that we did not use.  I did not use the entire 8 oz. package of mozzarella indicated below.  I used between 4-6 oz. for my dish.

Ingredients

• 12 oz ziti pasta, cooked and drained
• 1 small yellow onion, finely diced
• 1 tbsp. olive oil
• 2 minced garlic cloves
• 1-1/2 lb. lean ground beef
• 2 15-oz. cans of tomato sauce
• 1 tbsp. fresh lemon juice
• 1-1/2 tsp. dried oregano
• 1 tsp. sugar
• 1/2 tsp. cinnamon
• 1-1/2 tsp. kosher salt, divided
• 1-1/2 tbsp. butter
• 1-1/2 tbsp. flour
• 1-1/2 c. milk (I used 2%)
• 1/2 c. grated Parmesan cheese
• 1/2 tsp. freshly-ground black pepper
• 8 oz. package shredded mozzarella
• 1/3 c. fine dry breadcrumbs

Instructions

1.  Preheat oven to 350 degrees.

2.  Saute onion in hot oil in a large skillet over medium-high heat until tender (4-5 minutes).  Add garlic and saute 30 seconds.

3.  Add beef, stirring occasionally, and cook 5 minutes or until crumbled and browned.

4.  Drain mixture and return to the skillet.

5.  Stir in tomato sauce, lemon juice, oregano, sugar, cinnamon, and 1 tsp. salt.  Bring to a simmer over medium-high heat.

6.  Cook and stir occasionally for 2 minutes and remove from heat.

7.  Melt butter in a saucepan over low heat.  Whisk in flour and cook, whisking continuously, for 2 minutes.  Gradually whisk in milk.

8.  Increase heat to medium and cook, whisking constantly, for 5-7 minutes or until thickened and bubbly.

9.  Stir in Parmesan cheese, pepper, and remaining 1/2 tsp. salt.

10.  Add cooked ziti pasta to cheese sauce mixture, stirring to coat.

11.  Transfer pasta mixture to a lightly-greased 9x13 glass baking dish.  Top with beef mixture.

12.  Sprinkle mozarella cheese and breadcrumbs on top of beef mixture.

13.  Bake a 350 degrees for 20 to 25 minutes or until bubbly.  (Cheese will be melted.)

14.  Let stand 10 minutes before serving.

Magazine note: this dish may be fixed ahead and frozen (unbaked) for a future meal.  If frozen, let stand 30 minutes before baking, and add 15-20 minutes to the baking time in the oven.

Cheesy Skillet Gnocchi

I adapted this recipe slightly from a 2014 Cooking Light recipe.  I swapped crushed tomatoes for the diced tomatoes called for in the recipe.  The nutritional information included below is based on the original Cooking Light recipe, but it should be really close.  My husband REALLY liked this recipe and it came together really quickly.

CHEESY SKILLET GNOCCHI

Recipe Notes

I subbed a 28-oz. can of crushed tomatoes for the 1-1/2 cups chopped tomato called for in the original recipe.  The original recipe also calls for whole wheat gnocchi.  I used regular white gnocchi.

Nutritional Information (per serving - serves 4)

301 calories - 8.6 g. fat - 40 g. carbs - 14 g. protein - 8 g. fiber

Ingredients

• 2 tsp. olive oil
• 16-oz. package prepared gnocchi
• 4 oz. (1 link) mild Italian sausage, casing removed
• 28 oz. can crushed tomatoes
• 2 garlic cloves, sliced
• 1/4 c. chicken stock
• 2 oz. part-skim mozzarella, shredded
• 1/4 c. chopped basil

Instructions

1.  Preheat broiler to high.

2.  Prepare gnocchi according to package directions.  Drain and set aside.

3.  Heat a large, ovenproof skillet over medium heat.  Add oil and swirl to coat.

4.  Add gnocchi and cook 7 minutes or until lightly browned, stirring occasionally.

5.  Remove gnocchi to a large bowl.

6.  Add sausage to pan and cook 6 minutes or until browned, stirring to crumble.

7.  Add tomato and garlic to pan.  Cook 2 minutes, stirring occasionally.

8.  Add gnocchi and stock to pan, combine with tomato and sausage mixture.

9.  Sprinkle with mozzarella cheese.

10.  Place pan in oven and broil until cheese is melted and lightly browned (2-4 minutes, depending on your oven).

11.  Sprinkle with chopped basil and serve.

Risotto-Style Pasta with Caramelized Onions

This is a lovely, salty/sweet pasta dish that comes together quickly if you need a speedy weeknight meal.

RISOTTO-STYLE PASTA WITH CARAMELIZED ONIONS

Recipe Notes

This recipe calls for "unoaked white wine", but I think you can use just about any dry white wine you'd like.  I sprinkled a little extra Parmesan over the top that is not included in the calorie count below.

Nutritional Information (per serving - serves 4)

394 calories - 11.7 g. fat - 16 g. protein - 52 g. carbohydrates - 3 g. fiber

Ingredients

• 2 tbsp. olive oil, divided
• 1-1/2 c. minced white onion
• 1-1/4 c. uncooked acini di pepe pasta (~8.5 oz or 1/2 box)
• 3 c. unsalted chicken stock, divided
• 1/2 c. white wine
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly-ground black pepper
• 2 oz. hard, salty blue cheese (such as Gorgonzola piccante), crumbled
• 1 tsp. fresh thyme leaves for garnish, if desired

Instructions

1.  Heat a medium-sized skillet over medium heat.  Add 1 tbsp. olive oil to pan, swirling to coat.  Add onion and reduce heat to low.

2.  Cook 20 minutes or until onion is light brown and creamy, stirring occasionally.  Remove pan from heat and set aside.

3.  Heat a large, heavy skillet or saucepan over medium heat.  Add 1 tbsp. olive oil and swirl to coat.

4.  Add dry pasta.  Cook 5 minutes or until pasta is a toasty color, stirring constantly.

5.  Add onion and 1 c. chicken stock, stirring frequently until stock is absorbed.

6.  Add wine and additional stock, 1/2 c. at a time, stirring frequently until liquid is generally absorbed.

7.  When the pasta is al dente (but not mushy), stir in salt and pepper.  

8.  Remove from heat and stir in cheese.  Allow cheese to generally melt, but serve while pasta still has some small chunks of cheese visible.

9.  Transfer to serving plates and garnish with fresh thyme.

10.  Serve immediately.

One-Pot Pasta

This was an interesting Southern Living recipe for multiple reasons: dinner was made in just one pot (less dishes!) and it was actually very healthy!  The recipe makes six servings, and according to the Weight Watchers Points Plus calculator, each serving has just 7 points.  It's a virtually vegetarian recipe also (for those who are trying to go meatless more often) and could be completely vegetarian if water was swapped for the chicken broth.

ONE-POT PASTA

Recipe Notes

This is also one of those recipes that almost made better leftovers than the initial dish - I had it for lunch the next day and it was really yummy!  I used crushed tomatoes as opposed to the diced tomatoes suggested below to give the dish more of a sauce, and I recommend that substitution.

Ingredients

• 12 oz. fusilli pasta (3/4 of a one-lb. box)
• 28 oz. can diced tomatoes
• 2 c. chicken broth
• 1/2 medium yellow onion, sliced thin
• 4 garlic cloves, sliced
• 1 tsp. dried oregano
• 1/3 c. firmly-packed fresh basil leaves
• 2 tsp. kosher salt
• 1 tbsp. olive oil
• 1/4 tsp. dried crushed red pepper
• 6 oz. baby spinach (approx. one clamshell)
• Freshly-grated or shaved Parmesan cheese, for serving

Instructions

1.  Place pasta, tomatoes, chicken broth, yellow onion, garlic, oregano, basil, salt, olive oil, and crushed red pepper in a Dutch oven.  Stir.

2.  Cover and bring to a boil over medium-high heat for approx. 12-15 minutes.

3.  Reduce heat to medium-low and cook, covered, for 10-12 minutes or until pasta is al dente.  Stir every five minutes.

4.  Remove from heat and stir in spinach.

5.  Cover and let stand an additional 10 minutes.

6.  Stir just before serving.  Serve with Parmesan cheese.  Makes six servings.

Light Lasagna Rolls

I found these in Southern Living and they were delicious.  Light, filling, vegetarian, and less than 200 calories per roll!

LIGHT LASAGNA ROLLS

Recipe Notes

My cooking time was significantly less than what the original recipe called for, so be sure to watch your oven!

Nutritional Information (per roll - makes 10)

190 calories - 5 g. fat - 9 g. protein - 0 g. fiber - 28 g. carbohydrates

Ingredients

• 10 uncooked lasagna noodles (I used Skinner)
• 1 c. finely-chopped white onion or sweet yellow onion
• 2 tsp. olive oil
• 3 garlic cloves, minced and divided
• 24-oz. jar tomato and basil pasta sauce (I used Ragu)
• 1-1/2 tsp. sugar
• 1/4 tsp. dried crushed red pepper flakes
• 1 c. low fat ricotta cheese
• 2 oz. low fat cream cheese, softened
• 14 oz. can baby artichoke hearts, drained and chopped
• 1 large egg white, lightly beaten
• 1/4 c. torn fresh basil
• 1/4 c. shredded Parmesan cheese

Instructions

1.  Preheat oven to 350 degrees.

2.  Cook lasagna noodles according to package instructions for al dente preparation.

3.  Drain pasta (do not rinse) and arrange in a single layer on a piece of lightly-greased aluminum foil.

4.  Saute onion in hot oil in a large saucepan over medium heat until caramelized (approx. 7-8 minutes).

5.  Add minced garlic and saute, stirring frequently, for one minute.

6.  Stir in tomato sauce, sugar, and red pepper flakes.  

7.  Bring sauce to a boil, stirring often.  Reduce heat to low and simmer for 5 minutes.  Remove from heat and set aside.

8.  Stir together ricotta cheese and cream cheese until smooth.

9.  Stir in artichoke hearts, egg white, basil, and Parmesan cheese.

10.  Spread 1/4 c. cheese mixture on one lasagna noodle.  Roll up firmly and place, seam side down, into a large 11x7 inch baking dish or onto a jelly roll pan.

11.  Repeat with remaining noodles and cheese filling.

12.  Spoon tomato sauce over the lasagna rolls.

13.  Bake, covered, at 350 degrees for 45-50 minutes.  (My oven took only 35 minutes or so).

14.  Let stand for five minutes.  Sprinkle with additional Parmesan cheese or basil, if desired.

Spinach & Artichoke Pasta with Vegetables

This easy Cooking Light pasta uses frozen spinach and artichoke dip as its base.  It look less than 30 minutes to put together and both Corey and I liked it, so it's a keeper.

SPINACH & ARTICHOKE PASTA WITH VEGETABLES

Recipe Notes

I am neutral on the pine nuts.  I may leave them out next time.  I also folded the basil into the pasta instead of sprinkling it on top of the pasta as the original recipe called for.

Nutritional Information (per serving - serves 4)

388 calories - 10.9 g. fat - 19 g. protein - 55.5 g. carbohydrates - 5.3 g. fiber

Ingredients

• 8 oz. uncooked rotini pasta (1/2 of a 1 lb. box)
• 2 c. cut asparagus (approx. 2-inch dice)
• 1 c. chopped yellow bell pepper
• 2/3 c. fat free or 1% lowfat milk
• 8 oz. package frozen spinach/artichoke cheese dip (such as TGI Friday's), thawed
• 1/2 tsp. kosher salt
• 12 grape tomatoes, halved
• 1/4 c. fresh basil leaves, torn
• 3 tbsp. toasted pine nuts
• 1 oz. Parmesan cheese, shaved or shredded (approx. 1/4 c.)

Instructions

1.  Cook pasta according to package directions.  During the last three minutes of cooking, add asparagus and bell pepper to the pot.  Drain after cooking and keep warm.

2.  Combine milk and spinach dip in a medium saucepan over medium heat.  Bring to a simmer, then reduce heat and cook five minutes or until slightly thickened.

3.  Combine pasta and vegetables, spinach/cheese sauce, salt, and tomatoes in a large bowl.  Toss to coat.

4.  Sprinkle with basil, pine nuts, and cheese.  Serve immediately.

Sadie's Corner - Baked Risotto

This risotto recipe looked delicious in Martha Stewart Living when I found it.  It even incorporated some of my favorite flavors to accompany pasta (lemon and lots of savory herbs).  What I learned from the experiment was that risotto should not be baked....the rice ends up undercooked.  It should always be made the old fashioned way....on a stovetop with lots of stirring, chicken broth, and arborio rice! 

I have added a couple of great risotto recipes to this blog over the years.  My favorite is Simple Risotto (recipe here).  It has very little butter and oil and pairs great with shellfish such as shrimp with a big salad.

I guess even Martha Stewart gets it wrong some of the time.  Sadie was excited that the recipe failed....she figured she would be the biggest beneficiary of the snafu!  Look....she was licking her lips in anticipation!

Asparagus & Lemon Risotto

I decided to try this Martha Stewart recipe after seeing it in a recent issue of the magazine.  It looked healthy and chock full of veggies - and it was!  Even Corey liked this recipe, and I was dubious that he would like it given the lack of meat and the abundance of vegetables. 

The trick to risotto is that it is not hard, it is just time-consuming.  LOTS of time spent stirring the arborio rice and the broth.  But if you have the time, risotto really is an easy dinner.  I've got another, more plain recipe for risotto that I posted here.

ASPARAGUS & LEMON RISOTTO

Recipe Notes

The original Martha Stewart version of this recipe called for 6 c. vegetable broth, or about 3 cans.  I gave up after 4 c. (two cans) and the risotto turned out great.  I also eliminated the olive oil from the recipe to reduce the fat and calorie content, and it still tasted really good.

I ran this through the Points tracker on Weight Watchers, and it came back as an 11 Point entree.  However, that is based on a huge portion, because the recipe serves 4.  If you make this a recipe that serves 6 (which was a more manageable portion for me), then the Points value is only 7.

Ingredients

• 6 c. vegetable stock (3 cans)
• 1 small onion, finely chopped
• 1 c. Arborio rice
• 1/2 c. dry white wine
• 1 bunch of asparagus, trimmed and cut into 2-in. lengths
• 1 c. thawed frozen peas
• 1 tsp. grated lemon zest
• 2 tbsp. fresh lemon juice
• 1 c. chopped fresh flat-leaf parsley
• 1/2 c. shredded Parmesan, plus more for serving
• Salt and pepper to taste

Instructions

1.  Coat a saucepan with cooking spray.  Saute onion, stirring frequently, until soft (6-7 minutes).

2.  Add rice and cook, stirring until edges are translucent. 

3.  Add wine and cook, stirring, until evaporated.

4.  Add vegetable stock, 1/2 c. at a time, stirring until almost absorbed.  Continue adding 1/2 c. stock in this manner until liquid is creamy and rice is al dente.  I only added 4 c. of the stock.

5.  Add asparagus with the last addition on stock, followed by the thawed frozen peas one minute before risotto is done.

6.  Remove from heat and stir in lemon zest and juice, parsley, and Parmesan cheese.

7.  Season with salt and pepper.  Garnish with additional cheese and/or lemon zest and serve immediately.

Gnocchi Alla Amatriciana

 



I found this recipe while browsing through a Family Circle magazine in the Seattle airport.  I made this for Corey this weekend and we both really liked it.  It's tomato-y, a little bit spicy, and a little bit salty from the pancetta.  What's more, it is supposed to make a 9x13 casserole, but I made two 8x8 dishes and froze one of them to have next month.  I just made it through Step 8 and then put half in the freezer instead of the oven.  This is easy to make, doesn't require a large number of ingredients, and is fairly healthy - not a lot of added fat or oil.

 

GNOCCHI ALLA AMATRICIANA

 

Recipe Notes

You can pick up the pancetta already diced and in the perfect-sized portion (4 oz.).  I found a 4 oz. container of pre-diced Boars Head pancetta at Kroger in the deli section and it worked great.

 

Nutritional Information

460 calories - 13 g. fat - 15 g. protein - 72 g. carbohydrates - 8 g. fiber

 

Ingredients

• 4 oz. pancetta (diced)
• 1 large onion (diced)
• 4 cloves garlic, sliced
• 1/2 tsp. red pepper flakes
• 28-oz. can crushed tomatoes (such as Cento)
• 1/4 c. + 2 tbsp. shredded Pecorino Romano cheese
• 1 tsp. chopped fresh thyme
• 2 (17.5 oz) packages gnocchi
   

Instructions

1.  Preheat oven to 350 degrees.

2.  Bring a large pot of water to a boil for gnocchi.

3.  While waiting on water to boil, saute pancetta in a skillet over medium heat until crispy (8-10 minutes).

4.  Add diced onion and saute 4-5 minutes more over medium heat until softened.  The rendered fat from the pancetta will help to soften the onion.

5.  Add garlic and red pepper flakes, saute 2 minutes more.

6.  Stir in tomatoes, 2 tbsp. shredded cheese, and thyme.  Bring to a simmer and cook 10 minutes.

7.  Meanwhile, add gnocchi to boiling water and remove with a slotted spoon to a separate bowl when cooked through.  Gnocchi is ready when it floats up to the top of the pot of boiling water.  At that point, you can skim the pasta off the top.

8.  Add gnocchi to tomato sauce mixture.  Transfer to either a 9x13 baking dish or two 8x8 baking dishes.

9.  Sprinkle remaining cheese on top.  If freezing half, put half in the freezer at this point.

10.  Bake for 20 to 25 minutes or until cheese has melted and tomato sauce is bubbling.

 

 

Skinny Chicken Florentine

Found this on Pinterest - pretty easy to put together and healthy! I used leftover grilled chicken that I cubed, and it worked great.

SKINNY CHICKEN FLORENTINE

Recipe Notes

I found this on a blog (Skinny Ms.) and she uses whole wheat pasta spirals. I used regular old white pasta spirals - honestly, the nutritional information isn't all that different between the two.

Nutritional Information (per serving - serves 6)

315 calories - 8.1 g. fat - 33.4 g. carbohydrates - 2.2 g. fiber

Ingredients

• 12 oz. precooked boneless, skinless chicken breasts


• 1/2 box frozen spinach (thawed and squeezed of excess moisture)


• 1 tbsp. olive oil


• 2 tbsp. flour


• 1 tbsp. lemon juice


• 1-1/2 c. chicken broth (fat free)


• Pinch nutmeg


• 1 tsp. oregano


• 1/2 tsp. black pepper


• 1 c. low-fat cottage cheese (blended in Cuisinart to smooth out consistency)


• 2/3 c. fresh Parmesan cheese


• 1/2 lb. pasta (regular or whole grain), cooked according to package directions

Instructions

1. Preheat oven to 375 degrees.

2. Spray a glass 9x13 baking dish with Pam. Set aside.

3. In a sauce pan, heat olive oil. Add flour and whisk for approximately 30 seconds. I added a bit of the chicken broth here too for consistency purposes.

4. Add chicken broth and stir until thickened with whisk. (Keep whisking until all lumps are gone.)

5. Add lemon juice, nutmeg, salt, and pepper. Bring to a simmer, then remove from heat.

6. Add cooked pasta, cottage cheese, spinach, chicken, and Parmesan. Stir to combine.

7. Turn pasta mixture into the greased 9x13 casserole dish. Bake at 375 for 30 minutes or until golden.

Light Mac & Cheese with Butternut Squash

This was totally yummy, and it has a hidden serving of vegetables (squash) in each portion. Best of all, Craig and Cameron LOVED it! They ate their vegetables and didn't even know it. Thanks Cooking Light!

LIGHT MAC & CHEESE WITH BUTTERNUT SQUASH

Recipe Notes

Save yourself some time by purchasing the pre-cleaned, pre-cut butternut squash from the refrigerated section of Costco or your local grocer. Because the cheeses included in the original recipe are a bit harder to come by in a "regular" grocery store and are also pricey, I would also recommend using an Italian shredded cheese blend, American/cheddar blend, etc. to help fill in if you can't find the cheeses used here. I used cheaper and more readily-available substitutions and it worked out great.

Nutritional Information (per serving - serves 8)

390 calories - 10.9 g. fat - 53.9 g. carbs - 19.1 g. protein - 3.2 g. fiber

Ingredients

• 3 c. peeled/cubed butternut squash


• 1-1/4 c. FF chicken broth


• 1-1/2 c. skim milk


• 2 garlic cloves


• 1 tsp. kosher salt


• 1/2 tbsp. black pepper


• 2 tbsp. Greek yogurt (nonfat)


• 1-1/4 c. shredded Gruyere cheese


• 1 c. shredded pecorino Romano cheese


• 1/4 c. finely-grated Parmesan cheese


• 1 lb. cavatappi pasta


• 1 tsp. olive oil


• 1/2 c. panko


• 2 tbsp. chopped fresh parsley

Instructions

1. Preheat oven to 375.

2. Combine squash, broth, milk, and garlic in a medium saucepan over medium high heat. Bring to a boil, then simmer until squash is soft and fork-tender (approx. 20-25 minutes).

3. Remove from heat and place squash mixture in a blender. Add Greek yogurt, salt, and pepper and blend until pureed and smooth.

4. Place blended squash mixture in a large bowl. Stir in Gruyere, pecorino Romano, and 1/2 Parmesan cheese until well-combined. I used a whisk to combine these ingredients.

5. Cook pasta according to package directions and drain.

6. Add pasta to squash mixture and stir until combined. Turn pasta into a greased 9x13 inch glass baking dish. Sprinkle top with remaining Parmesan cheese.

7. Heat olive oil in a skillet over medium heat. Add panko and saute until golden brown (approx. 2-3 minutes).

8. Spread panko crumbs over pasta and spray the top of the dish lightly with cooking spray.

9. Bake at 375 degrees for 25 minutes or until bubbly. Sprinkle with parsley and serve.

Pasta Puttanesca

This is a nice, quick, easy weeknight pasta from Cooking Light. Enjoy!

PASTA PUTTANESCA

Recipe Notes

I can't stand anchovies, so I left them out and no one was any the wiser. So if you would like to skip out on the little fishies too, I don't think your dinner guests would mind!

Nutritional Information (per serving - serves 4)

404 calories - 17.5 g. fat - 13.1 g. protein - 3.9 g. fiber - 51.5 g. carbs

Ingredients

3 tbsp. olive oil

2 garlic cloves, minced

3 anchovy fillets (I left these out)

1-1/2 c. crushed canned tomatoes

3/4 c. pitted kalamata olives, coarsely chopped

1 tbsp. minced fresh parsley

1 tbsp. drained capers (I used more because I really like capers)

1/4 tsp. crushed red pepper flakes

8 oz. uncooked fettuccine

1/4 c. grated Parmesan cheese

Instructions

1. Heat a large, nonstick skillet over medium high heat. Add 2 tbsp. oil and minced garlic.

2. Cook garlic for 30 seconds, then add anchovies. Mash in the pan to form a paste.

3. Stir in tomatoes, olives, parsley, capers, and red pepper flakes. Cook for 5 minutes, stirring occasionally.

4. Bring 6 quarts of water to a boil and add fettuccine (approximately 1/2 of a 16-oz. box). Cook 8 minutes until al dente.

5. Drain pasta, reserving 1/2 c. pasta water.

6. Add pasta and pasta water to tomato sauce. Increase heat.

7. Cook 5 minutes, tossing to combine.

8. Divide pasta among four bowls and top with cheese. Drizzle with remaining 1 tbsp. oil, if desired (I skipped the last of the oil).

Sausage, Tomato, and Arugula Fettuccine

I have decided that I really like fresh pasta, even if it does cost a little bit more. This is one of those "20 Minute Dinner" recipes from Cooking Light that really does take 20 minutes to prepare. A nice bonus with twin 11-month-olds in the house and a hungry husband.

SAUSAGE, TOMATO, AND ARUGULA FETTUCCINE



Recipe Notes

You will find the fresh pasta in the refrigerated section of the grocery store, often by the prepared foods or even by the fresh deli meats and cheeses.


Nutritional Information (per serving - serves 4)

356 calories - 13 g. fat - 39 g. carbs - 20 g. protein - 4 g. fiber


Ingredients

- 9-oz. package refrigerated fettuccine

- 1 tbsp. olive oil

- 6 oz. Italian turkey sausage

- 2 tsp. minced garlic (I used bottled)

- 1 pint cherry tomatoes

- Salt & pepper to taste

- 3 c. baby arugula leaves

- 2 oz. pecorino Romano cheese, shaved


Instructions

1. Cook pasta according to package directions. Drain in a collander over a bowl, reserving 2/3 c. cooking liquid.

2. While pasta cooks, heat oil in a large skillet over medium-high heat. Remove casings and add sausage to pan, stirring to crumble until browned.

3. Add garlic and cook for 30 seconds.

4. Add tomatoes and pepper, covering to cook for 2 minutes.

5. Mash tomatoes with the back of a spoon to break them up. Cover pan, reduce heat to low, and cook for 3 minutes.

6. Remove pan from heat and add pasta, pasta water, and arugula.

7. Toss well and top with cheese.

Baked Pasta with Sausage, Tomato, and Cheese

This Cooking Light pasta is easy to assemble and feeds a crowd. It's one of Corey's favorites!

Baked Pasta with Sausage, Tomato, and Cheese

Recipe Notes

I like to double the tomato paste to add a small boost of flavor....we like it very tomato-y in our house!

Nutritional Information (per serving - serves 8)

413 calories - 11.8 g. fat - 24.1 g. protein - 53 g. carbohydrate - 4.5 g. fiber

Ingredients

• 16 oz. uncooked ziti
• 1 lb. hot Italian sausage links
• 1 c. chopped onion
• 2 garlic cloves (minced)
• 1 tbsp. tomato paste
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• Two, 14.5-oz. cans petite diced tomatoes (undrained)
• 1/4 c. chopped fresh basil
• 1 c. shredded part-skim mozzarella cheese
• 1 c. grated fresh Parmesan cheese

Instructions

1. Preheat oven to 350 degrees.

2. Cook pasta according to package instructions. Drain pasta and set aside.

3. Remove sausage casings and cook sausage, onion, and garlic in a large non-stick skillet over medium heat until browned, stirring to crumble.

4. Add tomato paste, salt, pepper, and tomatoes. Bring to a boil.

5. Cover, reduce heat, and simmer for 10 minutes, stirring occasionally.

6. Combined cooked pasta, sausage and tomato mixture, and basil. Place 1/2 pasta mixture in a 4-qt casserole dish coated with cooking spray. Top with half of the mozzarella and half of the Parmesan cheese. Repeat layers.

7. Bake at 350 degrees for approximately 25 minutes or until bubbly.

Baked Pasta with Sausage, Tomatoes, and Cheese

This Cooking Light baked pasta is a great weeknight meal that serves a HUGE crowd on command. It is also a good way to help clean up and clean out your pantry - as you will notice in the photo, there are several different sizes of tube-shaped pasta there. I had three almost-empty boxes of rigatoni, penne, and mezze penne, so I just combined the three to get my required 1 lb. of pasta for the recipe.

BAKED PASTA WITH SAUSAGE, TOMATOES, AND CHEESE

Recipe Notes

I add a step and drain the sausage and onion mixture after it has finished cooking to drain off a little additional fat. I also add a little extra tomato paste for extra flavor.

Nutritional Information (per serving - serves 8)
413 calories - 11.8 g. fat - 24.1 g. protein - 4.5 g. fiber

Ingredients

• 1 lb. package uncooked ziti or other tube-shaped pasta
• 1 lb. hot Italian turkey sausage
• 1 c. chopped onion
• 2 garlic cloves, minced
• 1 tbsp. tomato paste
• 1/4 tsp. salt
• 1/4 tsp. pepper
• Two 14.5-oz. cans petite diced tomatoes in juice, undrained
• 1/4 c. fresh chopped basil
• 1 c. shredded part-skim mozzarella
• 1 c. grated fresh Parmesan cheese

Instructions

1. Preheat oven to 350 degrees. Cook pasta according to package directions. Drain pasta and set aside.

2. Remove sausage from casings. Cook sausage, onion, and garlic over medium heat until browned, stirring to crumble sausage.

3. If desired, drain and return to skillet. Add tomato paste, tomatoes, salt, and pepper. Bring to a boil, then simmer 10 minutes.

4. Combine cooked pasta, sausage and tomato mixture, and basil.

5. Layer half of the pasta mixture into a four-quart glass casserole dish (coated with cooking spray).

6. Sprinkle 1/2 c. mozzarella and 1/2 c. Parmesan over pasta.

7. Layer with remaining pasta mixture and top with remaining cheeses.

8. Bake at 350 degrees for approximately 25 minutes or until bubbly.

Orecchiette with Sausage & Roasted Peppers

Found my camera! Corey likes to serve this pasta with spaghetti sauce. This recipe is from Martha Stewart Everyday Food, September 2004 (an original!).

ORECCHIETTE WITH SAUSAGE & PEPPERS

Recipe Notes

You can use any short pasta with this recipe. As you will see when I get my pictures posted, I used "wagon wheel" pasta because Randall's didn't have orecchiette (which I think is Italian for "elephant's ear"?) at the store that day. I skip the oil that you are supposed to use in the skillet with the Italian sausage, because to me the sausage is fatty enough on its own to render out nicely.

Ingredients

• 2 medium red bell peppers, four flat sides sliced off the core, ribs and seeds discarded
• 2 medium yellow peppers, same preparation as red peppers
• Coarse salt & ground pepper
• 1 lb. orecchiette or other short pasta
• 2 tsp. olive oil
• 1 lb. sweet Italian sausage, removed from casings
• 1 tbsp. butter, cut into small pieces
• 1/3 c. grated Parmesan cheese

Instructions

1. Place peppers, skin side up, on a foil-lined baking sheet. Broil until charred, approximately 4 inches from heat source (18-20 minutes).

2. Transfer to a large bowl. Cover with plastic wrap and steam 2-3 minutes.

3. Using a paper towel, rub off pepper skins, reserving juices in bowl. (Somehow, I never have any "juices" that appear, so don't be alarmed if you don't have much liquid in the bowl).

4. Thinly slice peppers crosswise and return to bowl. Set aside.

5. Cook pasta until al dente in a pot of salted water. Drain and reserve 1/2 c. pasta water.

6. Heat oil in skillet over medium heat (or, if you are like me, skip this step).

7. Cook sausage until browned, 7-10 minutes. Add roasted peppers and cook until heated through.

8. Toss pasta, pasta water, sausage, butter, and Parmesan cheese. Season with salt and pepper. Makes six BIG servings!

Pasta with Roasted Vegetables & Arugula

This is a great dish as we ring in the new year and are trying to eat a little bit healthier. With lots of vegetables (all prepared from fresh) and just 350 calories per serving, this is a great meatless main dish. I made this for myself last night and look forward to leftovers later on this week!

PASTA WITH ROASTED VEGETABLES & ARUGULA

Recipe Notes

My oven didn't take nearly as long to roast the vegetables as the recipe called for - be sure to watch your veggies in the last 10 minutes of cooking.

Nutritional Information (per serving - serves 4)

350 calories - 9.5 g. fat - 10.7 g. protein - 5.2 g. fiber

Ingredients

• 2 pints grape or cherry tomatoes
• 4 garlic cloves, peeled
• 3 shallots, cut into eighths
• 2 tbsp. fresh or dried thyme leaves
• 2 tbsp. olive oil
• 8 oz. rigatoni pasta (1/2 lb. or about 1/2 a typical box)
• 1/3 c. pitted olives, coarsely chopped
• 3 c. baby arugula or spinach

Instructions

1. Preheat oven to 450 degrees.

2. Place tomatoes, garlic, shallots, and thyme on a rimmed baking sheet lined with foil. Toss with oil and season with salt and pepper.

3. Roast until tomatoes burst, shallots are browned, and garlic is soft (approximately 20-25 minutes, or less if you have a hot oven like mine).

4. Meanwhile, in a large pot of boiling salted water, cook rigatoni according to package directions. Reserve 1/4 c. pasta water. Drain pasta and return to pot.

5. Mash roasted garlic with the flat side of a chef's knife. Add garlic and roasted vegetables to the pasta pot, along with olives and pasta water.

6. Cook over medium-high heat until sauce begins to thicken, approximately 3 minutes.

7. Let cool slightly and then toss with arugula until wilted.

Orzo with Herbs

I got this recipe from a recent Martha Stewart Everyday Food. It is a nice way to give a little kick to a pasta side. I served this with Lemon Chicken with Capers, which I will hopefully post tomorrow.

ORZO WITH HERBS

Recipe Notes

You can use any combination of fresh herbs. I used dill (because I LOVE fresh dill, especially with lemon) and basil.

Nutritional Information (per serving - serves 4 side dish servings)

169 calories - 0.7 g. fat - 6.4 g. protein - 1.6 g. fiber

Ingredients

• 1 c. uncooked orzo
• 3 tbsp. fresh chopped herbs
• Juice of one small lemon or 1/2 large lemon
• Salt & pepper to taste

Instructions

1. Cook orzo according to package directions. Drain and return to pan.

2. Stir in lemon juice, herbs, and salt and pepper. Serve with chicken or fish.

Sausage-Stuffed Manicotti

This Cooking Light recipe takes some time but serves a crowd for less than 300 calories and 12 g. of fat per manicotti. I would recommend 2 manicotti per person with a small salad - they are filling.

SAUSAGE-STUFFED MANICOTTI

Recipe Notes

I have modified this recipe to include less milk....the original recipe calls for 2 c. of milk but then wastes about 1 c. of it that is not used at all.

Nutritional Information (per manicotti)

291 calories - 11.5 g. fat - 19.6 g. protein - 1.4 g. fiber

Ingredients

• 10 uncooked manicotti
• 1 lb. sweet Italian turkey sausage (such as Jennie-O)
• 1-1/2 c. chopped onion
• 1 c. chopped green bell pepper
• 2 tbsp. butter
• 2 tbsp. all-purpose flour
• 1 c. fat-free milk
• 1/8 tsp. pepper
• 1-1/2 c. shredded mozzarella cheese
• 2 c. tomato basil pasta sauce
• 1/4 c. grated Parmesan cheese

Instructions

1. Cook manicotti according to package directions. Drain and set aside. (You may want to boil an extra 1-2 manicotti in case any of them split during cooking and cooling.)

2. Preheat oven to 350 degrees.

3. Heat a nonstick skillet sprayed with cooking spray over medium high heat. Remove casings from sausage and add to pan. Cook 5 minutes or until browned, stirring to crumble. Drain sausage and return to pan.

4. Add onion and bell pepper to pan, saute 5 minutes or until tender.

5. Melt butter in medium saucepan over medium heat. Add 1 c. milk and whisk in flour. Bring pot to a boil when well-combined. Cook 6 minutes or until thickened, stirring constantly with a whisk.

6. Remove from heat and stir in pepper. Add to sausage mixture.

7. Spoon about 1/3 c. sausage mixture into each manicotti and arrange manicotti in a single layer in a 9x13 glass casserole dish coated with cooking spray.

8. Sprinkle mozzarella cheese over manicotti. Spread pasta sauce over mozzarella. Sprinkle with Parmesan cheese.

9. Bake at 350 degrees for approximately 30 minutes or until bubbly and browned.