Creamy Tortellini Toscana

This was super good. And super easy (1 pan). It has similar flavors to zuppa toscana (one of our fave soups). It's a pretty heavy dish, but oh so delish.

https://carlsbadcravings.com/creamy-tortellini-recipe/

INGREDIENTS:

• 16 oz. hot Italian bulk sausage  (I used hot and it wasn't too spicy)
• 1/2 large onion chopped
• 1 large sweet potato (about 3/4 - 1 pound) peeled and cut into 1/2-1-inch cubes  (I will substitute another [nonstarchy] veg here next time)
• 3-4 garlic cloves minced
• 1/2 tsp EACH EACH dried parsley, dried rosemary, salt
• 1/4 teaspoon pepper
• 2 1/2 cups low sodium chicken broth
• 1 cup half and half  (fat free worked fine)
• 1 20 oz. bag quality refrigerated cheese tortellini
• 1/3 cup freshly grated Parmesan cheese
• 3 heaping cups baby spinach torn into pieces (I used way more ... like a whole bag)

GARNISH:

• 4-6 bacon strip cooked and crumbled  (I didn't put this in it)
• chopped parsley  (nor this...)
• freshly grated Parmesan

1. Heat a Dutch oven or large skillet with tall sides, to medium high heat. Add sausage, onions, and sweet potatoes and cook until sausage is cooked through. Drain grease.
2. Add garlic, parsley, rosemary, salt and pepper and sauté for 30 seconds. Stir in 1 cup chicken broth and cover. Let cook 2-3 minutes or until potatoes are almost cooked through. 
3. Remove lid and add tortellini and remaining chicken broth. Whisk half and half with cornstarch and stir into skillet. Simmer until tortellini is cooked, approximately 6-8 minutes, stirring often so it cooks evenly. 
4. Stir in Parmesan until melted. Stir in spinach a handful at a time until it wilts, then stir in more. Stir in milk or half a little at time if needed to reach desired consistency. 
5. Season with salt and pepper to taste. Garnish with bacon, fresh parsley and additional Parmesan if desired.

   
   

   There is no mention of corn starch in her ingredients, but it calls for it in the directions. I added a couple small spoon fulls with the half and half and it was a good thickness. Next time I will use carrots instead of sweet potatoes. It was just starch on starch. Pile the spinach in bc it wilts to nothing. We had broccoli on the side, but could just add it into the mixture.

   
   

   
   

   
   

Skillet Creamy Mac and Cheese

From Mel. Rob loves this stuff because it's more flavorful than my old recipe--I used to just make a white sauce and add cheese, this is much better. It's super quick. If I have 15 minutes, I'll make this over Kraft any day. I make it in my lodge cast iron skillet.

INGREDIENTS

• 3 1/2 cups water, plus extra if needed
• 1 (12-ounce) can evaporated milk
• 12 ounces (about 3 cups) elbow macaroni (I weigh it, 12 oz is  usually less than 3 cups. I like it creamier anyway)
• 1/2 teaspoon salt
• 1 to 1 1/2 teaspoon cornstarch
• 1/2 teaspoon dry mustard
• 1/4 teaspoon hot sauce (I've never added this, but I should...)
• 6 ounces cheddar cheese, shredded (1 1/2 cups) (when i weigh it, it's closer to 2 cups shredded)
• 6 ounces Monterey Jack cheese, shredded (1 1/2 cups) (when i weigh it, it's closer to 2 cups shredded)
• 2 tablespoons butter, cut into small chunks 
• Ground black pepper to taste

1. Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes. (I go less, we like it al dente)
2. Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.
3. Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn’t need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.

Skillet Taco Pasta Shells {30-Minute Meal}

I kind of loved this. It's not fancy, but I made it because I had all the ingredients in my house already and I was in a comfort food kind of mood. It made for a super quick lunch. And it kind of reminded me of a delicious, non-processed version of Hamburger helper. I think kids would love it. From Mel.

Skillet Taco Pasta Shells

YIELD: SERVES 6

INGREDIENTS

• 1 pound ground turkey or beef
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon onion powder or 1/2 cup finely chopped yellow onion
• 1 teaspoon garlic powder or 2 cloves garlic, finely minced
• 14.5-ounce can diced tomatoes (I used a pint I bottled, and they were so good)
• 8-ounce can tomato sauce
• 1/2 cup salsa verde (green salsa or green enchilada sauce) A dusty can from my pantry...
• 15-ounce can pinto beans, rinsed and drained I used black beans instead
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 2 1/2 cups medium pasta shells (like these) I did a bit less here. Probably 2 1/4 because I like more sauce
• 1 1/3 cup low-sodium chicken broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon brown sugar
• 1 cup shredded sharp cheddar cheese
• Fresh cilantro for sprinkling
• Sour cream, olives and salsa for serving (optional)
• I heated up some frozen corn and threw it in at the end instead of having it on the side. I liked it.

DIRECTIONS

1. In a large, 12-inch nonstick skillet over medium heat, cook the ground turkey or beef, salt, pepper, onion (or onion powder), and garlic (or garlic powder), stirring every once in a while to break the meat into small pieces. Once the meat is cooked through, drain any excess grease and scrape the meat mixture to a paper towel-lined plate. 
2. To the skillet add the diced tomatoes, tomato sauce, salsa verde, pinto beans, chili powder, oregano, pasta shells, chicken broth, Worcestershire sauce and brown sugar. 
3. Bring the mixture to a gentle simmer and cook, stirring often to make sure the pasta isn't sticking, until the pasta is tender and most of the liquid has been absorbed, 15-20 minutes. 
4. Stir in the cooked ground meat and top with the shredded cheese. Cover the skillet for 1-2 minutes to let the cheese melt. Sprinkle with fresh cilantro. The pasta will thicken as it rests. 
5. Serve with sour cream, olives, and salsa, if desired.

Chicken Milano Pasta

This was super good. Too good. I think I ate most of it all by myself.

Macaroni Grill Chicken MilanoI will definitely double this recipe next time I make it.
1-2 tablespoons butter
2 cloves garlic minced
½ cup sun dried tomatoes, chopped
½ cup chopped mushrooms I used a cup of baby portabella mushrooms. I love them.
1 cup chicken broth*
1 cup heavy cream I used half and half.  I think if I make this often I will use whole milk.
1 chicken breast, diced*
Salt and pepper to taste I added at least 1/2 tsp salt
2 tablespoons olive oil
2 tablespoons fresh basil I used a sprinkling of dried basil
1 packet fresh fettuccini or bow tie pasta
Parmesan cheese

1. Heat a large skillet over medium heat; heat oil. Season chicken pieces with salt and pepper; cook until lightly golden and juices run clear, about 6-8 minutes. Take chicken off heat and set aside.
2. In the same skillet, melt butter over low heat, and cook the garlic till fragrant. Add a Tbs of flour and cook it for a minute. Then add the cup of the chicken broth.
Add the tomatoes, increase heat to a boil. When you reach a boil, reduce to a simmer for about 10 minutes leaving uncovered. I added the mushrooms here so that they cooked down and flavors melded.
3. Add the cream, and bring back up to a boil, stirring continuously. Once boiling, reduce heat to a simmer, add cooked chicken; continue to stir until sauce has thickened, about 5-8 minutes.
4. Meanwhile bring a large pot of water to boil. Cook pasta to al dente according to package directions. Drain pasta and put back into warm pot; pour the sauce over the warm pasta, sprinkle with fresh basil and parmesan cheese. Serve warm. I never mix my pasta and sauces together like this because the pasta drinks up all the sauce. I like to ladle it over the pasta.
*Note: This pasta could easily be made vegetarian by excluding the chicken and using vegetable broth rather than chicken broth. The flavor would still be fantastic. I didn't add chicken today because I didn't feel like messing with chicken and Jimi wasn't home. I will def use chicken when I make this for him.

Lasagna

Every time I make lasagna I try a new recipe. I think I've finally found the perfect one at allrecipes.com.

Ingredients 

Makes servings USMetricAdjust Recipe (Help)

1 pound sweet Italian sausage (I love the flavor of the sausage)                                                   

3/4 pound lean ground beef                                                    
1/2 cup minced onion                                                                     

2 cloves garlic, crushed                                                                     

1 (28 ounce) can crushed tomatoes                                                                     

2 (6 ounce) cans tomato paste                                                                     

2 (6.5 ounce) cans canned tomato sauce                                                                     

1/2 cup water                                                                     

2 tablespoons white sugar                                                                     

1 1/2 teaspoons dried basil leaves                                                                     

1/2 teaspoon fennel seeds                                                                     

1 teaspoon Italian seasoning                                                                     

1 tablespoon salt                                                                     

1/4 teaspoon ground black pepper                                                                     

4 tablespoons chopped fresh parsley                                                                     

12 lasagna noodles                                                                     

16 ounces ricotta cheese (or cottage cheese)                                                                   

1 egg                                                                     

1/2 teaspoon salt                                                                     

3/4 pound mozzarella cheese, sliced                                                                     

3/4 cup grated Parmesan cheese                                                                           

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Directions

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.