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Posts tagged "Pasta"

Saw this on The Today Show this morning and now I have to have it.

Makaronia tou fournou by Helen Tsanos Sheinman

There are a lot of ingredients involved and it seems like it would take awhile to make, but  Greek pasta is so worth it. There are no shortcuts.

Marsala Chicken Pasta needs to happen this week.

White Spinach Lasagna
Ingredients:
1 package of frozen chopped spinach
30 oz Alfredo-sauce (Can use a pre-made Light Alfredo sauce)
1/4 cup milk
Lasagna noodles
16 oz Ricotta Cheese
1 egg
2 cups shredded mozzarella cheese
Italian Breadcrumbs
Directions:
Heat oven to 350 and coat a baking dish with cooking spray.
Thaw spinach and  combine with ricotta, beaten egg and add some Italian Seasonings.  
In a separate bowl, combine pasta sauce with milk and stir until milk
In a baking dish, ladle the alfredo sauce on the bottom.  Place uncooked lasagna on top of the sauce.
Spread half the spinach/ricotta mixture on the noodles. 
Put another layer of noodles on top.  Pour a layer of the alfredo sauce on top of that and then another layer of the spinach/ricotta mixture and a layer of shredded cheese - repeat until you run out of ingredients. 
Cover the mountain of deliciousness with mozzarella cheese and Italian breadcrumbs
Cover dish with aluminum foil and bake for 50-60 minutes.  After about 40 minutes, remove the foil to make it a little crispy on top and then continue to bake for the remaining time.
PS: It may be delicious to add mushrooms to this. I don’t know for some reason, I always think of peas or mushrooms with white sauce - anyone else?

White Spinach Lasagna

Ingredients:

  • 1 package of frozen chopped spinach
  • 30 oz Alfredo-sauce (Can use a pre-made Light Alfredo sauce)
  • 1/4 cup milk
  • Lasagna noodles
  • 16 oz Ricotta Cheese
  • 1 egg
  • 2 cups shredded mozzarella cheese
  • Italian Breadcrumbs
Directions:
  1. Heat oven to 350 and coat a baking dish with cooking spray.
  2. Thaw spinach and  combine with ricotta, beaten egg and add some Italian Seasonings.  
  3. In a separate bowl, combine pasta sauce with milk and stir until milk
  4. In a baking dish, ladle the alfredo sauce on the bottom.  Place uncooked lasagna on top of the sauce.
  5. Spread half the spinach/ricotta mixture on the noodles. 
  6. Put another layer of noodles on top.  Pour a layer of the alfredo sauce on top of that and then another layer of the spinach/ricotta mixture and a layer of shredded cheese - repeat until you run out of ingredients. 
  7. Cover the mountain of deliciousness with mozzarella cheese and Italian breadcrumbs
  8. Cover dish with aluminum foil and bake for 50-60 minutes.  After about 40 minutes, remove the foil to make it a little crispy on top and then continue to bake for the remaining time.
PS: It may be delicious to add mushrooms to this. I don’t know for some reason, I always think of peas or mushrooms with white sauce - anyone else?

This Chicken Marsala dish needs to happen sometime this week. YUM.

I have a lunch date tomorrow with a good friend from college and I’m so excited. I haven’t been able to eat much this week, but now that I’m feeling a little better, it’s time to have a REAL meal. I haven’t had pasta in awhile so tomorrow’s lunch date is a pasta lunch date and I couldn’t be more excited.

Creme mushroom sauce, I’m coming for youuuu.

Trying to decide between this and the Penne a la Vodka I posted below for tomorrow. (#fatgirlproblems)

Penne a la Betsy - PW

Ingredients:

  • 3/4 pounds Penne Pasta
  •  1 pound Shrimp
  •  3 Tablespoons Butter
  •  3 Tablespoons Olive Oil
  •  1 whole Onion (small)
  • 2 cloves Garlic
  • 1/2 cup White Wine, Or To Taste
  • 1 can Tomato Sauce (8 Oz)
  • 1 cup Heavy Cream
  • Fresh Parsley, to taste
  • Fresh Basil - To Taste
  • Salt To Taste
  • Pepper To Taste

Directions:

Cook the penne pasta until tender-firm, also known as al dente.

Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside.

Finely dice one small onion. Mince two cloves of garlic.
In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).

Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.

Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded.

Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.

Pasta a la Vodka by PW

I’m determined to make a pasta dish and vodka sauce is typically delicious and really easy to make. I love this kind of noodle so this recipe is in the running for tomorrow.

Ingredients:

  • 1 pound Pasta
  •  2 Tablespoons Olive Oil
  •  2 Tablespoons Butter
  •  1 whole Medium Onion, Chopped Finely
  •  2 cloves (to 3 Cloves) Garlic, Chopped
  •  3/4 cups (to 1 Cup) Vodka
  •  1 can (About 14 Oz.) Tomato Puree
  •  1 cup Heavy Cream
  • 1 pinch Red Pepper Flakes
  • 1/4 teaspoon (to 1/2 Teaspoon) Salt
  • Freshly Ground Black Pepper, To Taste
  • 1 cup Grated Parmesan Cheese

Directions:

Cook pasta according to package directions, being careful not to overcook.

In a large skillet over medium heat, add olive oil and butter. When butter is melted, add in chopped onion and garlic. Stir and allow to cook for two minutes. Pour in vodka. Stir and cook for three minutes. Add in tomato puree and stir.

Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat. Stir in red pepper flakes, salt and pepper.

Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick. Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it. Stir in Parmesan cheese.

Pour mixture into large serving bowl. Garnish with more Parmesan cheese.

Eat it out of the serving bowl. Faint. Repeat as needed.

Saw this recipe while watching The Food Network with my Dad tonight and it looked delicious and I had to share. 

I was reading reviews for this and people were saying it was too garlic-y so when I make it, I probably won’t use as many cloves of garlic. I will probably use herb goat cheese instead of the regular kind. 

Penne with Spinach Sauce

Ingredients:

  • 1 pound whole wheat or multi grain penne
  • 3 garlic cloves
  • 2 ounces goat cheese
  • 1 ounce reduced fat cream cheese
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 ounces fresh baby spinach leaves
  • 2 tablespoons freshly grated Parmesan

Directions:

Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.

Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.

Meanwhile, place the remaining spinach leaves in a large bowl.

Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.

Pasta with Pesto Cream Sauce by the PW! 

I absolutely love cavatappi pasta so naturally when I saw this recipe I went nuts!