Tag Archives: pasta

Weeknight Vegetable Lasagna

Weeknight Vegetable Lasagna

No boil noodles. This is my answer for you. I know you were wondering, how the heck you were supposed to make Vegetable Lasagna on a weeknight?! No-boil noodles are my new favorite convenience food. That, and the 3 minute pasta. Pasta is fast already, you say? Well, for time-crunched crazy, 3 minute pasta has saved my a@# at least a few times this fall! I scoffed too, when I first saw it at the grocery store. “3-minute pasta? Isn’t pasta fast enough? How lazy are people?” Well…I tried it and now I am sold. Over to the dark side.

Feeding my kids a healthy dinner, has gotten WAY easier! Anyhoo…

For this lasagna, it is imperative that you have veggies. If your kids don’t eat them, like mine- well, I am sorry. I feel your pain. But consider this a good thing, because now,  you will have lots of leftovers for you and your husband to eat selfishly all week long, and your kids can eat 3 minute pasta with butter whenever they want to! Here’s what I did:

I sauteed the veggies:

1 zucchini, diced
1 red pepper, diced
1 onion, diced
3 cloves garlic, minced

Saute them in a pan, and season generously with salt and pepper- cook until they are soft.

Weeknight Vegetable Lasagna

While this is cooking, I mixed up the cheese:

16 oz. ricotta
8 oz. mozzarella, divided
1/2 cup parm
1 egg
1/8 tsp. pepper
1/4 tsp. basil
1/4 tsp. oregano
1/2 cup fresh parsely, chopped fine

Then I just layer with my favorite marinara sauce and the no-cook pasta sheets!

Weeknight Vegetable Lasagna

First Layer

Weeknight Vegetable Lasagna

Second Layer

Bake for 45 minutes at 375*, and you are eating! I have been in a hurry and done 400*, for 35 minutes- just sayin’.  Lasagna on a weeknight. You are so awesome! Even if your kids are eating buttered pasta.Weeknight Vegetable Lasagna

Here’s the printable recipe~

Weeknight Vegetable Lasagna

Prep Time: 15 minutes

Cook Time: 1 hour

Weeknight Vegetable Lasagna

For feeding a crowd or for a few with plenty of leftovers, this Vegetable Lasagna is a comforting and healthy meal that is easy enough for a weeknight!

Ingredients

    For the recipe
  • 1 tsp. oil
  • 9-10 sheets of oven-ready lasagna pasta sheets (one package)
  • 1 jar of marinara sauce or your favorite homemade sauce
  • Veggies
  • 1 zucchini, diced
  • 1 red pepper, diced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • Cheese Mixture
  • 16 oz. ricotta
  • 8 oz. mozzarella, divided to reserve half of this for the top of the lasagna
  • 1/2 cup parmesan shredded cheese
  • 1 egg
  • 1/8 tsp. pepper
  • 1/4 tsp. basil
  • 1/4 tsp. oregano
  • 1/2 cup fresh parsley, chopped fine

Instructions

  1. Preheat the oven to 375* (Skip this step if you are cooking this later)
  2. Spray a 9X13" pan and set aside.
  3. In a medium skillet, add 1 tsp. of oil and saute your veggies, seasoning with salt and pepper.
  4. While the veggies cook, mix your cheese mixture ingredients in a large bowl.
  5. When the veggies are soft, you can assemble the lasagna:
  6. In in 9X13" pan, and add a thin layer of marinara sauce. Place 3 sheets of pasta to cover the bottom- they will have a little space between them, and that's okay since they expand while cooking.
  7. Layer half of the cheese mixture on top of the pasta, then half the veggies. A second layer of the pasta, a little sauce, rest of cheese, rest veggies. The third layer is just three more (and I broke one in two to totally cover my dish) pasta sheets. Add about a cup of sauce on top. Sprinke the other 4 ounces of cheese on top and cover with foil.
  8. You can either put in the oven right away an cook at 375* for 45 minutes
  9. OR
  10. You can refrigerate this for up to 24 hours (YEA!) and cook the at 375* for 60 minutes.

Notes

Can prepare ahead and freeze or keep refrigerated, unbaked for up to 24 hours before cooking.

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Make it ahead- Heck, make two! One for me and one for you! One for the freezer and one for now! Enjoy!

Weeknight Vegetable Lasagna

A GREAT Meatless Monday meal!

 

 

Spinach Stuffed Shells #SundaySupper

Now say that 5-times, fast! Spinach Stuffed Shells #Sunday Supper, Spinach Stuffed Shells #Sunday Supper, …I didn’t even plan that, I swear!

I make these Spinach Stuffed Shells, ever since we received stuffed shells from a friend, while we were going through some tough times. I had a 4 and 3 year old, and was pregnant with twins. My husband had just had open-heart surgery. It right before Christmas, and was, to say the least, a very busy and difficult time. At the time, it felt like the greatest gift to receive a meal that was already made. Something that was at once easy but also comforting and delicious- a true kindness. I had never made stuffed shells before, but to me, they were the best thing I’d ever eaten. I honestly believe that food truly can be one of the easiest ways to show someone you care. Every time I make these, I remember the wonderful gift that was given to me, with such a simple gesture.

Anyhoo….this week’s theme for #SundaySupper is comfort-food, pasta meals. This is mine for obvious reasons. Enjoy.

Spinach Stuffed Shells

Ingredients:

1 box(12oz) jumbo shells
1 1/2 cups of your favorite marinara sauce
1 large container ricotta cheese
1 egg
1 bag (8oz) of mozzarella cheese, split in two portions
1/4 cup of grated parmesan cheese
4 Tbsp. parsley
1 package frozen spinach, thawed
1/2 tsp. salt
1/8 tsp. ground black pepper

What to do:

  • Preheat oven to 350*. Spray a 9X13 pan with non-stick spray.Pour one cup of the sauce onto the bottom of the pan in an even layer. Set this aside.
  • Cook pasta according to package directions. Drain, and set aside.
  • Mix together the ricotta, egg, half the mozzarella, parmesan, parsley, spinach, salt and pepper.  Using a rubber spatula, scrape this mixture into a large ziplock bag. Press into the corner, and cut the tip of the bag, so the mixture can press out.
  • Fill each cooked shell with the mixture, pressing it through the bag. Place each shell on the pan with the sauce, until the shells are one layer and fill the pan. Drizzle the half-cup of sauce over the shells.

Spinach Stuffed Shells

  • Sprinkle the other half of the mozzarella cheese over the shells.

Spinach Stuffed Shells

  • Bake at 350*, for 20 minutes, covered with foil that has been sprayed with non-stick.
  • Remove the foil and cook an additional 10 minutes.
  • Remove from the oven and serve!

Spinach Stuffed Shells

Spinach Stuffed Shells #Sunday Supper

For a great and easy dinner that is comforting and perfect to make for a great family meal- try these Spinach Stuffed Shells!

Ingredients

  • 1 box(12oz) jumbo shells
  • 1 1/2 cups of your favorite marinara sauce
  • 1 large container ricotta cheese
  • 1 egg
  • 1 bag (8oz) of mozzarella cheese, split in two portions
  • 1/4 cup of grated parmesan cheese
  • 4 Tbsp. parsley
  • 1 package frozen spinach, thawed
  • 1/2 tsp. salt
  • 1/8 tsp. ground black pepper

Instructions

  1. Preheat oven to 350*. Spray a 9X13 pan with non-stick spray.Pour one cup of the sauce onto the bottom of the pan in an even layer. Set this aside.
  2. Cook pasta according to package directions. Drain, and set aside.
  3. Mix together the ricotta, egg, half the mozzarella, parmesan, parsley, spinach, salt and pepper. Using a rubber spatula, scrape this mixture into a large ziplock bag. Press into the corner, and cut the tip of the bag, so the mixture can press out.
  4. Fill each cooked shell with the mixture, pressing it through the bag. Place each shell on the pan with the sauce, until the shells are one layer and fill the pan. Drizzle the half-cup of sauce over the shells.
  5. Sprinkle the other half of the mozzarella cheese over the shells.
  6. Bake at 350*, for 20 minutes, covered with foil that has been sprayed with non-stick.
  7. Remove the foil and cook an additional 10 minutes.
  8. Remove from the oven and serve!
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Spinach Stuffed Shells


This is a great meal to make and bring to someone who has a family or needs a dinner made for them during a busy or hard time. You can double it and make 2- one for you and one for a friend…They will be so grateful for it!  Being a vegetarian meal you don’t have to worry if there is that dietary restriction. I make pasta all the time for our family in the winter- it is easy, fast and usually my kids will try it! If you’d like a load more of easy, comfort meals to make, check us out:

Comfort Food Pasta Recipes #SundaySupper

Must Make Meaty Comfort Food Pasta Recipes

Must Make Veggie Comfort Food Pasta Recipes

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Spinach Stuffed Shells


Linked up with Meatless Monday!

Easy, Healthy Meals with Noodles & a Thai Peanut Noodle Recipe

Look what I just made in 10 minutes:

Thai Peanut Noodles

This is an easy Thai Peanut Noodle dish that took me all of 10 minutes and a handful of ingredients.

Disclosure: I received samples of product from Fortune Noodles in order to review them for you here on the blog. As always I only give you my 100% honest opinion. See my full disclosures here.

Do you love noodles? I am not talking pasta. I am talking about the ramen-style noodles that you ate every day once you moved out of your parent’s house!  Honestly, I pack them in my kids’ lunches every week, and they are just about the only lunch that comes back totally eaten! We love it around here, and for a  hot meal, it is a great way to feed my kids fast!  I love that I can serve them alone with seasoning, or amp them up with lots of veggies or meat- and depending on what I put on them, my meal changes completely.

My kids love either plain buttered noodles, or instant soup Yakisoba style noodles (the thin, long, kind), but my husband and I love Thai sauces over rice noodles (flat, long) or Udon style (the round, wheat) noodles with teriaki or curry sauces.

Here’s a quick description of each kind that I got to sample from Fortune Noodles:

Yakisoba

Teriyaki SG Fortune Noodles

Udon

7_Chkn_Udon_3D_Pkg Fortune Noodles

Rice

7_Chkn_Udon_3D_Pkg Fortune Noodles

I love keeping “easy” food that is healthy on hand to make for easy meals in our busy schedules to make my life so much easier. These noodles are awesome. Unlike the dried up kind that sits in the cupboard, the Fortune Brand noodles are fresh, so you keep them refrigerated. They use no-GMO oils, natural colors, and no MSG. I love that their ingredients are 100% natural.

For my Thai Peanut Noodles, here’s what I did:

Thai Peanut Noodles

Thai Peanut Noodles

Ingredients

  • 1 package Fortune Thai Peanut Rice Noodles
  • 1 package firm tofu
  • 1 Tsp.oil
  • 1 cup broccoli, cut into florets
  • 1 cup frozen peas, thawed
  • 1 large carrot, peeled and shredded
  • 2 TBSP peanuts
  • *Squeeze of lime, and sprinkle of cilantro or chives optional

Instructions

  1. In a medium saucepan, heat the oil over medium/high heat. Meanwhile drain and cut the tofu into cubes. Layer it between 4 paper towels and press to absorb the extra water. Place the cubes into the hot oil. Flip to brown both sides.
  2. Add the vegetables and cover for 2 minutes.
  3. Open the Fortune Rice Noodles and puncture the bag- heat in the microwave for one minute to loosen the noodles (or you can run them under hot water).
  4. Add the noodles, 1/2 cup of water and the seasoning bag to the skillet and mix it all together. Cover and continue to cook 2 more minutes.
  5. Remove from the heat and add your chopped peanuts and cilantro or chives if desired. Squeeze a little lime over the top, and serve.
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I literally could eat noodles every day, as I sit here now dreaming of my favorite Thai places to eat and slurp up my noodles like they were running out of them. Back in the day (before kids!) and I had no food in my house at all, I would still find enough money to go out with my sister in law to our favorite Pho or Thai places just to get our fix on some noodles drenched in hot broth or yummy sauce! It was always worth it and crave-worthy. When I got married and then pregnant, my cravings were always for Thai rice noodles with peanut sauce. always. And so now, I still love noodles, but I can’t go out all the time- Making it myself is easier and usually healthier, but can be time consuming. I love that I can get a healthy, pre-packaged meal that is halfway homemade, but still gets me my craving indulgence!

The Fortune Noodles website has some great recipes too for making their packaged noodles and complete meal with added vegetables and meat (or tofu). Check them out here:

Website, Facebook, Twitter.

Make this, I know you will love it!

Thai Peanut Noodles2

Disclosure: I received samples of product from Fortune Noodles in order to review them for you here on the blog. As always I only give you my 100% honest opinion. See my full disclosures here.

Linking up this week with Deborah & Sarah for Meatless Monday along withFood, Pleasure and Health and The Fit Foodie Mama for another ALL veggie link-up! Great way to start the week! Come by and check them out!