Pumpkin and Sausage Manicotti with Sage Cream Sauce

I sat, trying to come up with a proper description for this dish for quite a few minutes.  It is so ridiculously good that I wanted to use all the cool culinary words to describe it. And all I could come up with is this is just ridiculously good.  I know, I'm to cool for school.  (Or at least I was to cool for English class) This has so many warm fall flavors going on.  Pure comfort food.  I blogged the sauce separately because it is so versatile.  It is a creamy, rich sauce that is super easy to make and can go on lots of other dishes.   For the Sage Cream Sauce click here.

Tips:  If you don't like Pumpkin, I have used Butternut squash with great success too.  If your vegetarian, this would be just as delicious without the sausage, just double the pumpkin.

I always put my manicotti filling in a gallon size Ziploc bag, then I cut the corner off one side and pipe the filling into the shells.  It makes so much less mess!

Ingredients:

1 (8 ounce) package manicotti shells 

1 pound Sweet Italian sausage

2 garlic cloves, minced

1 cup pumpkin (not pumpkin pie mix)

1 (15 ounce) container ricotta cheese  ( I have also used cottage cheese in a pinch)

1 large egg

1/2 cup grated Parmesan cheese

1/2 teaspoon pepper

1 cup shredded Italian cheese blend

Sage Cream Sauce

Directions:

Heat oven to 350.  Cook and drain pasta according to package directions for al dente; set aside.

In a medium skillet cook sausage over medium heat until no longer pink.  Add garlic and cook for 1 minute.  Remove from heat.  Drain if desired. ( I don't, it adds great flavor.)

In a medium bowl, beat egg.  Stir in ricotta cheese, pumpkin, Parmesan cheese, pepper, 1/2 cup of the Italian cheese, and sausage.

Spread some of the Sage sauce in an ungreased 13 x 9- inch glass baking dish.  Fill pasta shells with sausage mixture.  Arrange stuffed shells over sauce in dish.  Pour remaining sauce evenly over shells.

Cover and bake for 30-35 minutes.  Uncover, top with remaining 1/2 cup Italian cheese and bake for 5-10 more minutes or until cheese is melted.

Enjoy!

Sage Cream Sauce

I use this sauce for so many different dishes.  I wanted a sauce that was similar to a Bechamel sauce ( a French white sauce) and an Alfredo type sauce but I did not want to use flour as a thickener for my Gluten free guys and girls out there.  I love sage, and heavy cream and Parmesan cheese are two of the 7 wonders of the world so here is the sauce I came up with.  It is very easy to make and it is DIVINE!

Tips:
 Toss this with your favorite type of pasta, veggies, and or chicken.
 Use with my Pumpkin and Sausage Manicotti.
 Use as a sauce for baked chicken or fish.
 Add toasted walnuts or pecans to sauce.

Ingredients:

2 cups heavy cream ( you can replace some of this with half and half.  It thickens up better with mostly heavy cream.)
1/2 cup Parmesan cheese
1/4 teaspoon fresh ground black pepper
10 fresh sage leaves, chopped
3/4 teaspoon salt
1 tablespoon butter

Directions:

Combine heavy cream, Parmesan cheese, salt, pepper, and sage in a medium saucepan over medium heat.  Simmer the mixture until thickened 10-12 minutes.  Remove from heat and add butter.

Enjoy!

Ultimate Lasagna

This is my Ultimate Lasagna.  So if your 80 year old grandmother makes you lasagna for Christmas every year when you visit her in ITALY, please don't dispute the Ultimate part and have her make me some the next time you go. =)  This is meaty, cheesy perfection.  It is bursting with flavor.  My family loves this and everyone gobbles it up every time I make it.  I have some tips for making it more flavorful and easier to make during the week.  Perfect served with French bread and a nice green salad!

Tips:

1. I like using oven ready noodles, less work.  If you prefer using regular, there is no need to boil the noodles.  Just soak them for 20-30 minutes in very hot tap water.

2. I always make my lasagna the night before.  It allows the flavors to meld and this way there is no need to simmer the sauce for a long time.  If you work it's very hard to have time to put together and cook a lasagna after you get home.  This way it's ready to stick in the oven when you get home.  

3. The combination of ground beef and Sweet Italian sausage makes a huge difference in taste.

4. I use presliced mozzarella cheese (sold in the sliced cheese section of the grocery store), you can also use shredded Italian cheese. You will need a full bag.

So let's get started, you'll be so glad you did!

Ingredients:

1 pound ground beef

1 pound Sweet Italian sausage

1 small onion, diced

2 garlic cloves, minced

2 cans tomato sauce

1 can diced tomato, no salt added

1/2 cup water

1 tsp. salt

1 1/2 tsp. Italian seasoning

1 tbsp. white sugar

1/4 tsp. fresh ground black pepper

2 tbsp. fresh basil, chopped

2 tbsp. fresh parsley, chopped

8 lasagna noodles

16 ounces Ricotta cheese

1 egg

1 cup grated Parmesan cheese

8 ounces package sliced Mozzarella cheese 

Directions:

Noodles: If your not using oven ready, prepare noodles. See above tip or cook according to package directions.

In a large dutch oven cook ground beef, sausage, and onions until well browned; drain and return to pan.  Add garlic and cook for 1 minute.  Add tomato sauce, tomatoes, and next 7 ingredients.  Heat through.  This just takes a couple of minutes.

Meanwhile, mix ricotta cheese, egg, and Parmesan cheese in a medium bowl.

In the bottom of an ungreased 9 x 13 inch pan ladle some two scoops of the sauce.  Then lay 4 lasagna noodles (you will need to break one to fit on the end), 1/2 of the ricotta mixture, 3 slices of the mozzarella cheese, then repeat again, ending with meat mixture.  Sprinkle with additional Parmesan cheese.

Cover tightly with foil and refrigerate until ready to bake.

When ready to bake, preheat oven to 350.  Bake covered for 25 minuted then uncover and bake an additional 20-25 minutes.  

Enjoy!

White Cheddar and Chicken Penne Pasta

This pasta is so creamy and delicious!  It's one of my go to meals.  The whole family loves it and I can have it on the table in no time.  You can use any short pasta you like and the cheese can be swapped out for your family's favorite too.  I have to say though, the White Cheddar is wonderful in this.  Can't wait for you all to try this!


Ingredients:

4 cups cooked chicken, chopped, (I used a store bought Rotisserie chicken)
1 (16 ounce) box penne pasta
2 tablespoons butter
2 tablespoons all- purpose flour
2 garlic cloves, minced
1 small onion, finely diced
1/4 cup chicken broth
1 tablespoon Dijon mustard
12 oz sharp white cheddar cheese, grated
2 cups half and half
1 tablespoon fresh thyme, chopped
Crushed red pepper flakes to taste
Parmesan cheese to taste

 Directions: Heat water to boil in a large pot for pasta, add salt and pasta and cook to al dente and drain according to directions.
 Meanwhile, melt butter in a large skillet over medium heat. Add flour and whisk to combine. Add chicken broth, garlic, onions, and mustard. Cook about 5 minutes, until onions are translucent. Reduce heat to low and slowly add half and half, stirring to combine. Cook about 5-7 minutes more until mixture begins to thicken. Add cheese and stir to melt. Add chicken and pasta and toss to incorporate sauce. Add thyme and serve topped with crushed red pepper flakes and Parmesan cheese.

Enjoy!

This recipe is linked up at http://tidymom.net/

Chicken Spaghetti

My kiddos love Spaghetti.  Sometimes, however, I get tired of the typical red sauce spaghetti.  This is a nice change from the norm.  It has a rich, creamy white sauce, chicken instead of beef, and lots of yummy mushrooms.  It is still a kid pleaser, always a bonus in my book!  Don't you love seeing your kids suck the noodles into their mouth?  (or for that matter, your spouse too)  This can be made ahead and baked later.  Serve this with some french bread and a salad and you have one fine meal! 

Ingredients

• 1 whole cut up fryer chicken
• 1 stick butter
• 1 package mushrooms, Sliced
• Kosher salt and pepper
• ¼ cups flour
• 2 cups chicken broth (reserved from chicken or canned)
• 1-½ cup whole milk
• 1 cup freshly grated parmesan cheese
• 1 cup whole black olives, chopped, optional
• 1 teaspoon Kosher salt, or to taste
• Freshly ground black pepper
• Extra cheese, for sprinkling
• 1 box thin spaghetti

Place chicken in a pot of water and boil on medium-low heat for 30 to 40 minutes.  Remove chicken from pot and allow to cool slightly.  Keep broth in pot.

Melt 2 tablespoons butter in a large skillet.  Throw in mushrooms, and sprinkle with salt and pepper.  Cook over medium heat for 8 to 10 minutes, or until liquid has totally evaporated.  Remove mushrooms from skillet.  Set aside.

Bring broth to a boil.  Break spaghetti into thirds (shorter pieces).  Add spaghetti pieces to boiling broth and cook.  Drain when al dente.  Remove meat from bones and shred until you have 2-plus cups of shredded chicken.

Return large skillet to medium-low heat.  Add 6 tablespoons butter.  Sprinkle flour over butter, whisking to combine.  Cook for 1 to 2 minutes.  Pour in 2 cups broth and whisk to combine.  Pour in milk, salt and pepper to taste, then cook and bubble until thick.  Turn off heat, add Parmesan cheese, and stir.

Add mushrooms, chicken, and chopped olives.  Stir to combine and check seasonings.  Add cooked spaghetti and stir.

Turn into a 9 x 13 casserole pan.  Bake at 350 degrees 30-40 minutes or until golden brown and bubbly. 


Enjoy!

Fresh Mozzarella, Tomato and Basil Pasta

I think these three ingredients go really well together. If you have read my pizza post you will see I like my pizza, pasta and salad with these three fresh ingredients. This is the easiest pasta to make. It tastes so fresh and light. You can use whatever type of pasta you like. It pairs well with some French bread.

Ingredients:

1/2 box of pasta of your choice
1 can Italian diced tomatoes
2 tablespoons extra virgin olive oil
1 tablespoon minced garlic
1/2- 1 teaspoon ground red pepper flakes (depending on how spicy you like things)
1 teaspoon oregano
1/2 cup fresh mozzarella, diced
1/4 cup chopped fresh basil
salt and pepper to taste

Bring a large pot of salted water to boil. Add pasta and cook for 7-8 minutes until al dente; drain.

In a skillet add olive oil and garlic and cook on medium heat for 1 minute. Add tomatoes, red pepper, and oregano. Cook for 10 minutes. Add in cooked pasta and toss to coat. Top with basil and fresh mozzarella.

Enjoy!

Cajun Chicken Pasta

I have made this dish a 100 times. I know I tend to exaggerate, however, I think that is true. This is probably the dish people request I make the most. It has so much flavor. Just the right amount of heat from the spices. The sauce is so creamy. You can replace the heavy cream with half and half to lighten the dish. You made need to add a little cornstarch if you do to thicken the sauce. If you buy a rotisserie chicken or have some leftover chicken it can be put together very quickly. I serve this with the homemade garlic cheese bread recipe from this site. Give this a try, you won't regret it.




Ingredients:

• 3/4 of a package of linguine pasta
• 2 cups cooked chicken, chopped
• 3 teaspoons Bayou base or Cajun seasoning
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 package portabello mushrooms, sliced
• 1 green onion, minced
• 1 1/2 cups heavy cream
• 1/4 teaspoon dried basil
• 1 1/2 teaspoons lemon pepper
• 1/2 teaspoon salt or to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1 cup grated Parmesan cheese, divided

Bring a large pot of salted water to a boil and add pasta. Cook for 7-8 minutes or until al dente; drain.

In a large skillet on medium heat add butter and olive oil. Add onion, mushrooms, bell peppers and saute until tender. Add garlic and cook 1 minute. Add cooked chicken and saute until heated through. Add heavy cream and spices. Simmer on low until sauce starts to thicken. Add 1/2 cup of the Parmesan cheese. Add pasta to the sauce and toss to coat. Top with remaining Parmesan cheese. Serve immediately.


Enjoy!

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