Giada’s Spaghetti O’s

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Recipe courtesy of:

Giada

Prep time: 10 minutes
Cooking time: 55 minutes
Total time:1 hour, 5 minutes

Ingredients

  • 3 Tbsp. olive oil
  • 3 garlic cloves, smashed and peeled only
  • 3 (14 oz.) cans Corbara tomatoes
  • 1 red onion, peeled and quartered
  • 3 medium carrots, peeled and cut in quarters
  • 2 large basil sprigs, torn
  • 1 (2-inch) Parmesan cheese rind
  • 1 tsp. kosher salt
  • 1 lb. nodi marini, gnocchetti pasta or Anellini (O’s)
  • 1 cup freshly grated Parmesan cheese
  • 2 Tbsp. unsalted butter
  • 1/2 cup shredded white cheddar cheese (optional)

Instructions

  1. Add the olive oil to a large pot or Dutch oven and add the garlic cloves and cook for 3 minutes
  2. Add the 3 cans of cherry tomatoes with juice. Nestle the onions and carrots in the sauce. Add the basil, and the Parmesan cheese rind.
  3. Cover and simmer for 30 minutes.
  4. Add Kosher salt and stir to combine.
  5. Remove the onion and Parmesan rind. Add all ingredients to a blender and blend. If using an immersion blender, remove the carrots as well. Return ingredients back to the pot.
  6. Add 2 Tbsp. butter.
  7. Meanwhile, cook the pasta as directed.
  8. Add the cooked pasta directly to the sauce pot. Add the Parmesan cheese and stir to combine. Top individual bowls with a few shreds of cheese.

Comments

  • We use canned cherry tomatoes in place of Corbara tomatoes due to ease of finding them.
  • We replaced the pasta with Anellini pasta for authentic O shapes.

Lasagna

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Recipe courtesy of:

Kinsley Family Cookbook

Serves 5

Ingredients

1 lb ground beef
1 onion, chopped
36 oz. Ragu light spaghetti sauce (1 1/2 jars)
1 cup water
1 egg
1 15-oz container part-skim ricotta cheese
4 cups part-skim mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
12-16 no-boil lasagna noodles

Instructions

  1. Mix the egg, ricotta cheese, 3 cups of the mozzarella cheese, and 1/4 cup Parmesan cheese into a bowl.
  2. In a skillet, brown the beef and onions until well-cooked.  Drain the fat.
  3. Pour 3/4 cup sauce and 1/4 cup water into the bottom of a 9×13 pan.
  4. Add the remaining spaghetti sauce and water to the beef and onion mixture. 
  5. In the pan with the sauce and water, layer 3 or 4 lasagna noodles, 1/3 of the cheese mixture, 1 cup of the meat sauce.
  6. Repeat 3 layers ending with meat sauce.
  7. For the last layer, add 3 or 4 lasagna noodles, the remaining meat sauce, mozzarella cheese and parmesan cheese.
  8. Cover with Aluminum foil and bake for 50 minutes at 350 degrees.
  9. Remove the foil and cook for 10 minutes more until the cheese is melted and the lasagna is bubbling.
  10. Let stand 15 minutes before cutting.

Chicken Parmesan Stuffed Spaghetti Squash

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Recipe courtesy of:

Eating Well

Serves 4

Ingredients

2 (1 1/2 lb.) spaghetti squashes
1 ½ Tbsp. olive oil 
1 lb boneless.skinless chicken breasts, cut into 1-inch cubes
2 cups chopped yellow onion
5 cloves garlic, chopped
1 cup lower-sodium marinara sauce
½ tsp. crushed red pepper
¼ cup shredded low-moisture, part-skim mozzarella cheese
¼ cup grated Parmesan cheese

Instructions

  1. Preheat oven to 400 degrees F. Cut squash in half lengthwise; scoop out and discard seeds. Place squash, cut-side down, on a parchment paper-lined rimmed baking sheet. Bake until tender when pierced with a knife, about 40 minutes. (Alternatively, place 2 squash halves in a large microwaveable dish with 2 tablespoons water; microwave on High until tender when pierced with a fork, about 11 minutes. Repeat with the remaining squash halves.) Let the squash cool for 10 minutes. Scrape out the strands with a fork, leaving a 1/2-inch border on the sides and bottom of each shell. Place the squash strands in a large bowl and set aside.
  2. Increase oven temperature to 450 degrees F. Heat oil in a large skillet over high heat. Add chicken; cook, stirring occasionally, until just browned, about 2 minutes. Add onion and garlic; cook, stirring occasionally, until soft, about 4 minutes. Remove from heat; stir in marinara sauce and crushed red pepper. Add the chicken mixture to the bowl with the squash; toss to combine. Spoon the mixture evenly into the squash shells. Top with mozzarella and Parmesan.
  3. Bake until the cheese is melted, 8 to 10 minutes. Let stand for 5 minutes before serving.

Nutrition

409 calories; protein 35g; carbohydrates 34g; dietary fiber 7g; sugars 14g; fat 16g; saturated fat 5g; calcium 261mg; potassium 893mg; sodium 474mg.

Meatballs

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Recipe courtesy of:

Cookerru

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Serves 4

Ingredients

  • 1/2 cup Italian bread crumbs
  • 2/3 cup milk
  • 1/2 lb. ground beef
  • 1/2 lb. ground pork
  • 1/4 medium onion finely diced or grated
  • 2 cloves garlic minced
  • 1 large egg beaten
  • 1 tsp. salt or to taste
  • 1/2 tsp. black pepper
  • 1/4 cup Parmesan cheese preferably Parmigiano-Reggiano
  • 1 Tbsp. fresh parsley or 1 tsp dried parsley

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a baking mat.
  2. In a large mixing bowl, add Italian bread crumbs and milk. Combine well and set aside while preparing the other ingredients, for at least 5 minutes.
  3. Add ground beef, onion, garlic, egg, salt, black pepper, parmesan cheese, and parsley to the breadcrumb mixture, and mix with your hands until just combined. Do not overmix.
  4. Portion onto the prepared baking sheet (using a cookie or ice cream scoop will make it easier). Wet your hands with water, and roll meatballs into 2″ diameter balls.
  5. Bake for about 18-20 minutes, or until the meatballs have reached an internal temperature of 165˚F. Remove from oven and drain off any excess fat. Serve with your favorite sauce and enjoy!

Nutrition

320 calories per serving

Chicken Spaghetti

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Recipe courtesy of:

the Pioneer Woman

Prep Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour, 15 minutes

Ingredients

  • 2 cups cooked chicken
  • 3 cup spaghetti, uncooked and broken into two-inch pieces
  • 2 cans cream of mushroom soup
  • 2 cups grated sharp cheddar cheese
  • 1/4 cup finely diced green pepper
  • 1/4 cup finely diced onion
  • 1 jar (4-ounce) diced pimentos, drained
  • 2 cup reserved chicken broth from pot
  • 1 tsp. Lawry’s Seasoned Salt
  • 1/8 tsp. (to 1/4 teaspoon) cayenne pepper
  • Salt and pepper, to taste
  • 1 cup. additional grated sharp cheddar cheese

Instructions

  1. Cook 1 cut up fryer and pick out the meat to make two cups. 
  2. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
  3. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Nutrition

Calories 494 Fat 24 g Saturated fat 11 g Trans Fat 0 g Cholesterol 77 mg Sodium 964 mg Carbohydrates 38 g Fiber 2 g Sugar 3 g Protein 28 g Vitamin D 0 mcg Calcium 381 mg Iron 2 mg Potassium 367 mg

Baked Manicotti

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Recipe courtesy of:

The Cozy Cook

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Ingredients

Manicotti

10 manicotti shells, boil extra in case some break
15 oz. ricotta cheese
¾ cup Parmesan cheese, grated
3 ½ cups mozzarella cheese, shredded and divided
5 Tbsp. cream cheese, softened
2 eggs
3 cloves garlic
24 oz. marinara sauce

Seasoning

1 tsp. dried parsley
1 tsp. dried oregano
½ tsp. dried basil
½ tsp. Salt
¼ tsp. pepper

Instructions

  1. Preheat oven to 375°.
  2. Reserve 1 ½ cups of mozzarella cheese for the top of the manicotti.
  3. Combine the ricotta, Parmesan cheese, remaining mozzarella, cream cheese, eggs, and seasonings in a large bowl. Set aside in the fridge.
  4. Boil shells in salted water for 1-2 minutes less than al dente, set a timer to avoid overcooking them. Drain in a colander and gently rinse with cold water until the shells are cool. Set aside.
  5. Spread half of the marinara sauce on the bottom of a 9 x 13 inch casserole dish.
  6. Use a spoon or a piping bag to fill each manicotti shell, letting a little extend over the top. Transfer the filled shells to the casserole dish.
  7. Top with remaining marinara sauce and mozzarella cheese.
  8. Cover and bake for 20 minutes. Remove cover and bake for 10 more minutes. If desired, broil at 425° for 1 minute, watch it carefully during this time. Garnish with fresh parsley and serve with Garlic Bread with Cheese

Comments

  • See blog post for instructions on how to add meat and/or spinach.
  • Boil extra shells in case some break during the boiling or draining process.
  • This is one case where I like to use jarred, finely minced garlic (instead of fresh cloves). The flavor is more subtle which blends into the filling nicely.
  • Low moisture whole milk mozzarella melts the best in this recipe, shred it from a block instead of using packaged shredded cheese. It will melt and taste much  better.
  • I use Dragone for the ricotta/mozzarella, BelGioioso for the Parmesan, and Philadelphia for the cream cheese. 
  • Rao’s is my go-to brand for marinara sauce, (it’s really good)!

Nutrition

Calories: 660kcal, Carbohydrates: 35g, Protein: 40g, Fat: 40g, Saturated Fat: 23g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.01g, Cholesterol: 198mg, Sodium: 1775mg, Potassium: 669mg, Fiber: 3g, Sugar: 7g, Vitamin A: 1926IU, Vitamin C: 10mg, Calcium: 765mg, Iron: 3mg 

Creamy Sausage Tortellini Soup

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Recipe courtesy of:

A Bright Moment

Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

Ingredients

  • 1 tbsp. Olive Oil
  • 1 lb. Ground Italian Pork or Chicken Sausage
  • 1 cup Carrots, finely chopped
  • 1/2 Yellow Onion, finely chopped
  • 3 Garlic Cloves, minced
  • 2 tsp. Italian Herb Seasoning
  • 1/4 cup Flour
  • 6oz. Tomato Paste
  • 6 cups Chicken Broth
  • 1/2 cup Whole Milk
  • 9oz. Tortellini
  • 3 cups Spinach, chopped 

Instructions

  1. Bring a large soup pot to heat up over Medium High heat for 1 minute. Add the olive oil and the ground sausage. Sauté until browned, about 6-7 minutes.
  2. Add the chopped carrots, onion, and garlic. Sauté for 2-3 more minutes.
  3. Add the herbs, flour and tomato paste. Stir until all ingredients are well combined.
  4. Stir in the chicken broth and milk. Bring to a light boil, then add the spinach. Stir until tender.
  5. Add the tortellini to cook for 2-3 minutes. Serve warm, and enjoy! 

Spaghetti Sauce

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Recipe courtesy of:

The Country Cook

Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Serves 8

Ingredients

  • 1 Tbsp. olive oil
  • 4 cloves garlic minced
  • 6 oz. tomato paste
  • 1 Tbsp. dried oregano
  • 2 tsp. dried basil
  • 2 tsp. onion powder
  • 1 tsp. garlic powder
  • ½ tsp. kosher salt
  • ½ tsp. black pepper
  • ¼ cup dry red wine (optional)
  • 28 oz. crushed tomatoes
  • ¼ cup grated parmesan cheese
  • 1 tsp. granulated sugar
  • 2 Tbsp. unsalted butter

Instructions

  1. In a large skillet over medium-low heat, add the olive oil and cook the garlic until fragrant, 30 seconds.
  2. Add the tomato paste, oregano, basil, onion powder, garlic powder, salt, and pepper, stir together until combined and cook an additional 1 minute.
  3. Add the wine, and stir it in.
  4. Add the crushed tomatoes, parmesan cheese, and sugar. Stir to combine, and bring to a simmer. Place on low heat, cover, and simmer for at least 20 minutes.
  5. Add the butter and stir it in to melt.

Nutrition

Calories: 361kcal | Carbohydrates: 15g | Protein: 22g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 81mg | Sodium: 823mg | Potassium: 928mg | Fiber: 3g | Sugar: 10g | Vitamin A: 850IU | Vitamin C: 25.9mg | Calcium: 70mg | Iron: 4.3mg

Creamy Tomato Gnocchi with Burrata

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Recipe courtesy of:

Dishing Out Health

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Serves 6

Ingredients

  • ⅓ cup extra-virgin olive oil
  • 6 to 8 garlic cloves, peeled and lightly crushed
  • 2 pints cherry tomatoes
  • ½ tsp. red pepper flakes (optional)
  • 1 tsp. kosher salt
  • ½ tsp. freshly cracked black pepper
  • ½ cup heavy cream
  • 2 (16-oz. packages) potato gnocchi (I like DeLallo brand)
  • 2 (4-oz.) balls fresh burrata cheese
  • ½ cup fresh basil leaves, sliced or torn

Instructions

  1. Start by bringing a large pot of salted water to a boil.
  2. Meanwhile, heat olive oil in a large skillet over medium-low. Add garlic and cook until fragrant, about 2 minutes.
  3. Increase heat to medium and add tomatoes. Cook, stirring occasionally, until most of the tomatoes break down and become jammy, about 10 to 12 minutes. (If the garlic starts to burn, reduce heat to medium-low.) Season with red pepper flakes (if using), salt, and black pepper.
  4. Reduce heat to medium-low and stir in heavy cream.
  5. When the water comes to a boil, add gnocchi and cook according to package instructions until al dente. Reserve ½ cup pasta cooking water and drain remaining.
  6. Transfer cooked gnocchi and reserved pasta water to skillet with tomato sauce and toss continuously until the sauce is thickened and glossy, about 2 minutes. Stir in fresh basil, reserving some for garnish.
  7. Break burrata balls into pieces and disperse evenly over pasta. Remove skillet from heat and garnish with reserved basil.

Nutrition

Serving: 1.33cups | Calories: 493kcal | Carbohydrates: 64g | Protein: 12g | Fat: 21g | Saturated Fat: 7g | Sodium: 990mg | Fiber: 6g | Sugar: 6g