Pesto Chicken with Tomato Cream Pasta

This was one of those recipes I was sooooo excited to try, but I thought it was a total flop. I didn't like it. At all. Brad and the kids, however, really liked it. Go figure. I thought it was ugly and tasted a little bitter. In the recipe's defense, I did change the way it was cooked. I was in a super hurry (we found out Eli had baseball practice at the very last minute so I was rushing to get it made) and didn't want to dirty 3 pots. Maybe I would have liked it better had I actually followed the recipe. We'll probably never know, though, since I don't think I'll ever make it again. However, I'm still posting it since my family liked it and maybe yours will, too. 

Pesto Chicken with Tomato Cream Pasta
1/2 bottle of Lawry's Herb and Garlic Marinade
4 large spoonfuls of pesto (divided)
2 boneless, skinless chicken breasts
8 oz. penne pasta
3 cloves garlic, minced
1/2 cup chicken broth
8 oz. tomato sauce
1 cup half-and-half

Cut chicken into 1-inch strips. Marinate in marinade and 2 tablespoons pesto overnight. Boil pasta according to package directions. In a large skillet, brown chicken and discard marinade. Add the garlic right at the end. Remove chicken and deglaze the pan with chicken broth. Pour in tomato sauce and the remaining 2 tablespoons pesto. Stir until heated through. Taste to adjust seasonings. (I think I added salt & pepper.) Stir in the half-and-half. Add chicken and pasta back to the pan. Serve with grated Parmesan cheese.

Adapted from SOUTHERN GIRL COOKING

Family Rating:
Brad: ****
Jordan: *
Eli: *****
Phoebe: *****
Overall Family Rating: 15/20

Cheesy Stuffed Shells

This recipe makes a H-U-G-E batch! My kids loved them the first and second night, but then I think they got tired of them because they both changed their rating to 3 stars on the third night. I'm not sure how they'd do freezing, but it might be something to look into because it made so much. 

Cheesy Stuffed Shells
12 oz. jumbo pasta shells
32 oz. whole milk ricotta
1-1 1/2 cups grated parmesan cheese
1 egg
lots of fresh basil
salt and pepper
1 jar spaghetti sauce (I used Ragu Roasted Garlic)
1/2 lb. ground Italian sausage
1/2 cup red wine
1 can Italian diced tomatoes
sugar, salt, and crushed red pepper
2 cups grated mozzarella

Preheat oven to 350 degrees. Cook pasta shells for half the cooking time. Drain. Heat some evoo over medium heat and brown onion and Italian sausage in a large skillet. Deglaze the pan with the red wine and then pour in spaghetti sauce, diced tomatoes, and seasonings. Simmer while preparing the shells. In a large bowl, combine ricotta cheese, half the parmesan, basil, egg, and salt and pepper. Pour half the sauce into a large baking pan (I used a 9x13). Fill each shell and place seam side down in the sauce. You'll have to really squish them in there to fit. Pour the rest of the sauce over the shells and top with grated mozzarella. Cover tightly with foil. Bake for 25 minutes. Remove foil and bake another 5 minutes or so until all the cheese on top is melted.

Adapted from THE PIONEER WOMAN

Family Rating:
Brad: ****
Jordan: ****
Eli: ****
Phoebe: *****
Overall Family Rating: 17/20

Roasted Vegetable and Smoked Sausage Pasta

An easy pasta recipe that used some of those early summer veggies we'd been drooling over in the store.


Roasted Vegetable and Smoked Sausage Pasta
1 lb smoked sausage, cut into 1 inch slices
1 lb penne
2 small zucchini, cut lengthwise and sliced 
1 cup grape tomatoes, sliced in half 
1 red bell pepper, chopped
1 orange bell pepper, chopped
6 cloves garlic, lightly crushed with the side of a knife
1/2 cup olive oil
1/3 cup dry white wine
3 tbsp butter
1 tbsp Kosher salt
2 tsp fresh ground pepper



Preheat your oven to 375º. Mix all of the vegetables, garlic, olive oil, salt and pepper well in a large mixing bowl. Spread the vegetable mixture evenly on a large sheet pan. Roast the vegetables on the middle oven rack for 15 minutes. Add the sausage to the top of the vegetables and roast another 20 minutes. Cook the pasta according to the package directions, reserving 1 1/2 cup of the cooking liquid. Turn the oven to broil, crack the oven door, and continue roasting the sausage and vegetables another five minutes. Remove the vegetables and sausage and set the pan aside. Remove the roasted garlic cloves from the roasting pan, smash to a paste with the side of a knife and add to the reserved pasta cooking liquid. Return the pasta to the pot it was cooked in over medium heat. Add the butter, wine, reserved cooking water, sausage and vegetables to the pasta. Stir the pasta gently and cook until the liquid is about 3/4 absorbed. Serve immediately.


Adapted from PATIO DADDIO BBQ


Family Rating:
Brad: ***
Jordan: ***
Eli: ****
Phoebe: ****
Overall Family Rating: 14/20

Tortellini Pesto Pasta

I got this pasta recipe from my sis-in-law several years ago. It's a big hit around here because it's perfect to throw together and great for leftovers! The kids love it in their lunches the next day. I'm a little embarrassed to even post it because it's not so much a recipe as it is throwing some things in a bowl together.  


Tortellini Pesto Pasta
frozen or refrigerated cheese-filled tortellini (I usually use a 20 oz. bag of frozen tortellini because it's cheaper and makes a nice amount)
pesto sauce (You can make your own, I guess, but I just use the CLASSICO brand because it's good, inexpensive, and I can find it on the pasta aisle at Wal-Mart.)
pine nuts, toasted
grated Parmesan cheese (a couple of good handfuls)
1-2 cups diced grilled chicken (I use leftovers if I've got them or I buy the pre-packaged grilled chicken breasts in the meat or deli department at Wal-Mart.)
sundried tomatoes, cut up (I don't always use this because I can't always find them at the grocery store. I'm pretty sure the stockers at Wal-Mart and my local grocery store think it's funny to move this product around weekly!)


Cook and drain tortellini according to package directions. Toast the pine nuts and try not to burn them like I always do. Heat up the chicken in the microwave. Chop the tomatoes, if using. Transfer the tortellini to a glass bowl with a lid (so leftovers will be easier to store). Stir pesto and add about 4 tablespoons. I don't measure this. I just stir some in and then decide if I need more. Stir in the pine nuts, cheese, chicken, and tomatoes. Add more pesto if it needs it.  That's it! :)

Family Rating:
Brad: ***
Jordan: ****
Eli: *****
Phoebe: *****
Overall Family Rating: 17/20

Pepperoni Pasta

Since we seem to be going in 846 different directions every day, I'm on the lookout for extremely-fast-with-easy-clean-up dishes that I can whip up and still feel like I'm fulfilling my mom duties by cooking dinner. This one fit all the requirements, although Brad and I thought the sauce fell a little flat. Next time, I'm going to use either spaghetti sauce or add a packet of spaghetti seasoning to the tomatoes. But the kids loved it!


Pepperoni Pasta
1 lb. penne pasta
2 green, red, or yellow bell peppers (I had a red and yellow bell pepper chopped and frozen on hand in my freezer so it was even more super-fast! They're my favorite so it worked out nicely.)
2 cloves garlic
28 oz. crushed tomatoes (Please, for the love of all that is good and holy, please use Hunts; NOT a store-brand!)
Italian seasonings, salt, pepper, sugar
4 oz. pepperoni, cut in halves (I used turkey pepperoni)
about a cup of grated mozzarella and Parmesan cheese or Italian 5-cheese blend

Cook pasta according to package directions (don't forget to salt your pasta water!). While it cooks, sauté the peppers in a large skillet. When they're crisp-tender, add garlic and cook another minute. Stir in tomatoes, pepperoni, and seasoning. Cook over medium heat until pasta is done. Taste to adjust seasonings. (I added a lot of seasonings and it still was a little bland. Next time I'll use spaghetti sauce or add a packet of spaghetti seasoning.) Drain pasta and add to sauce. Stir to combine. Serve topped with lots of cheese!

Adapted from EAT AT HOME COOKS

Family Rating:
Brad: **
Jordan: **
Eli: *****
Phoebe: *****
Overall Family Rating: 14/20

Baked Spaghetti

This was really good. Everybody liked it and it made enough for 2 whole meals. I was worried about it not being enough due to only using 8 oz. of spaghetti noodles, but I shouldn't have.

Baked Spaghetti
1 lb. Italian sausage
1 24 oz. jar spaghetti sauce (I used CLASSICO CABERNET MARINARA WITH HERBS)
1 can tomato sauce, 15 oz
salt, pepper, sugar, Italian seasonings (or whatever seasonings you usually use in your spaghetti sauce)
8 oz. grated Mozzarella (about 2 cups)
1/2 cup grated Parmesan (I didn't measure this, but just added a good handful over the mozzarella)
8 oz spaghetti

Brown the sausage in a large skillet. Break the noodles in half and cook according to the package directions. Be sure to salt the water generously. (This is a crucial step in making any pasta that I don't ever skip! Trust me, it's worth it!) Drain and stir it together with the meat, sauces and extra spices. Put it into a casserole dish and top with cheese. Bake at 350 degrees for about 30 minutes, or till hot and bubbly.

Adapted from EATING AT HOME

Overall Family Rating:
Brad: ***
Jordan: ****
Phoebe: *****
Eli: *****
Overall Family Rating: 17/20

Beef Stroganoff

I *love* me some beef stroganoff. And this isn't the fancy beef stroganoff. It's the one with three ingredients. I grew up eating it and it's one of my all-time favorite comfort foods. Yummy.

Beef Stroganoff
1 lb. ground beef
1-2 cans cream of mushroom soup (I've done both. I usually use 8 oz. sour cream if using two cans and only 4 oz. if using 1 can.)
4-8oz. sour cream
cooked egg noodles

Prepare noodles according to package directions. Brown ground beef in a large skillet. Add cream of mushroom soup and simmer until noodles are ready. Just before ready to serve, stir in sour cream. Taste to adjust seasonings (it usually needs a little salt and pepper). Serve over noodles.

Family Rating:
Brad: ***
Jordan: *****
Eli: ****
Phoebe: ***
Overall Family Rating: 16/20

Skillet Lasagna

This was quick and easy. I had thought about using RADIATORI pasta, but I'm glad I didn't because I liked the flat-ness of the big lasagna noodles all broken up.

Skillet Lasagna
1 1/2 tablespoons extra virgin olive oil
1 large onion, chopped
1 cup mushrooms, chopped
2 garlic cloves, minced
1 lb. ground Italian sausage
2 (14.5 oz) cans Italian diced tomatoes, drained
1 8 oz. can tomato sauce
Italian seasoning
coarse salt
sugar
fresh ground pepper
1/2-1 cup ricotta cheese
1/2-1 cup grated mozzarella cheese
1/4-1/2 half cup Parmesan cheese
About 6 ounces lasagna noodles, broken into thirds & fully cooked

Heat oil in a large nonstick skillet over medium-high heat. Add sausage, onions, and mushrooms and cook until browned/softened. Add in diced tomatoes, tomato sauce, basil, Italian seasonings, salt, sugar, and pepper. Cook mixture until it thickens up a bit, around 5 minutes. Taste to adjust seasonings. Add noodles to skillet and stir into the mixture well. Add scoops of ricotta cheese over the noodles; add in mozzarella and Parmesan. Stir loosely and cover pan. Cook about 2 more minutes, or until cheese is melted.

Adapted from THE REALISTIC NUTRITIONIST

Family Rating:
Brad: ****
Jordan: ****
Eli: *****
Phoebe: *****
Overall Family Rating: 18/20

Creamy Tomato Tortellini Soup

I didn't really care for this quick, throw-together soup (I thought it tasted a lot like the canned tomato soup used in the recipe), but the kids and Brad did. Since I'm trying to be genuine about my successes and failures on this recipe blog, I've got to include them all. And, who knows, this might be your very favorite soup!

Creamy Tomato Tortellini Soup
1 package (9 ounces) refrigerated cheese tortellini (I used whole wheat)
2 cans condensed tomato soup
2 cups water
2 cups milk
2 cups half-and-half
1 can diced tomatoes, undrained
3 teaspoons (3 cubes) chicken bouillon
1 teaspoon onion powder
1 teaspoon garlic powder
1 bunch fresh basil, chopped
salt & pepper
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional

Cook tortellini according to package directions. Meanwhile, in a stockpot, combine the soup, water, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Taste to adjust seasoning (I ended up adding a lot of coarse salt!) Drain tortellini; carefully add to soup. Stir in cheese and basil. Sprinkle each serving with additional cheese if desired.

Adapted from TASTE OF HOME

Family Rating:
Brad: ***
Jordan: **
Eli: *****
Phoebe: *****
Overall Family Rating: 15/20

Shrimp, Mushroom, and Artichoke Pasta

I made this for dinner on a Saturday night. It was pretty good and the kids loved it, although Brad and I found it a little bland (it could've used more cayenne pepper) and the sauce was a little thick.

Shrimp, Mushroom, and Artichoke Pasta
8 oz fettuccine or linguine
10 tbsp butter, divided
4 oz fresh, sliced mushrooms
1 jar artichoke hearts, drained and cut up
2 garlic cloves, minced
4 oz cream cheese, cut into small pieces
1 tbsp fresh basil, chopped
2/3 cup boiling water (from your noodle pot)
1 lb peeled shrimp
cajun seasoning
cayenne pepper

Boil and salt a large pot of water and cook your pasta. While your pasta is cooking, season the shrimp with cajun seasoning and cook in olive oil in a large skillet. Remove and keep warm. In the same skillet melt 2 tbsp of butter over medium heat and saute mushrooms until soft and brown. Season with salt and pepper. Add artichoke hearts and heat through. Remove mushrooms and artichoke hearts and keep warm with the shrimp. Melt remaining butter in the skillet. Add minced garlic, cream cheese, and herbs. At this point, it will look like something has gone terribly wrong. The cream cheese doesn’t really melt and starts to look almost curdled. It will all smooth out and be wonderful when you add the water. Simmer cream cheese mixture until well blended. Get a scoop of boiling pasta water from the noodle pot and mix it in, stirring quickly to smooth out the sauce. Add a little more cayenne pepper (I didn't put enough because I was worried it would be too hot for the kids, but it really needed more.) Save a little more pasta water in case the sauce is too thick later on. Keep sauce hot and add shrimp mixture, mix well and simmer (stirring often) until everything is hot and thickened. Toss sauce with cooked noodles and serve. Add more pasta water if the sauce gets too thick.

Adapted from CHAOS IN THE KITCHEN

Family Rating:
Brad: ****
Jordan: ***
Eli: *****
Phoebe: *****
Overall Family Rating: 17/20

Crockpot Italian Roast

It's not that I've forgotten about this little blog, I've just haven't been cooking the last several weeks. After my seizure (which you can read about HERE, HERE, HERE, and HERE), people were bringing me food for almost two weeks. It was great! And we had some great food, but I didn't have recipes for any of them so I didn't post. I'm back in the saddle again posting about a dish my dad made while he was here. Its an old family-favorite I grew up eating. And it's super-easy! Be sure to serve it with whole green beans, too. Not sure why (except they're pretty), but that's what we always ate with this dish. :)

Crockpot Italian Roast:
3-4 lb. rump roast (I normally use a chuck roast because I usually have one in the freezer)
1 1/2 teaspoon garlic salt
1 (4 oz.) can mushrooms, drained
1 diced onion
1 (1 1/2 oz.) package spaghetti seasoning
8 oz. tomato sauce
optional: 1/2-1 cup red wine (It makes it really, really good!)
1 lb. egg noodles

Place roast in the crockpot. Pour the rest of the ingredients (except egg noodles) over the top. Cook on low 8-10 hours or on high 4-5 hours. Shred roast with a fork. It should shred very easily. If it doesn't, it's not done. Serve over hot, cooked egg noodles.

Family Rating:
Brad: ****
Jordan: ****
Eli: ****
Phoebe: *****
Overall Family Rating: 17/20

Classic Beef with Noodles

This dish didn't get great reviews, but I think it's because I thought I had more sour cream than I did. I had to make a buttermilk/butter substitution that affected the taste. I'd like to try it again sometime with ALL the right ingredients because it was so fast!

Classic Beef with Noodles
1 tablespoon vegetable oil
1 1/2-2 lbs. stew meat
1/4 lb. mushrooms, cut in half
2 tablespoons chopped onion
2 cloves garlic, minced
salt
black pepper
1 teaspoon oregano
1/4 teaspoon marjoram
1 bay leaf
1 1/2 cups beef broth
1/3 cup dry sherry
8 oz. sour cream
1/2 cup flour
1/4 cup water
egg noodles

Brown beef in oil in a large skillet over high heat. Combine beef, mushrooms, onion, garlic, slat, pepper, oregano, pepper, marjoram, and bay leaf in a 4 qt. slow cooker. Cook on low 8-10 hours or high 4-5 hours. Remove and discard bay leaf. Combine sour cream, flour, and water in a small bowl. Stir in 1 cup liquid from slow cooker into sour cream mixture. Add to the slow cooker. Cook, uncovered, on high for 30 more minutes or until thickened and bubbly. Taste to adjust seasonings. Serve over hot egg noodles.

Family Rating:
Brad: **
Jordan: ***
Eli: ****
Phoebe: *****
Overall Family Rating: 14/20

King Ranch Mac N' Cheese

I'm usually not a fan of Mexican pasta dishes so I wasn't real sure about this one. My parents both raved over it so I figured I'd need to give it a try. Boy, was I wrong! It was delish!

King Ranch Mac N' Cheese
1/2 (16-oz.) package cellentani pasta (I couldn't find this so I used large elbow pasta)
2 tablespoons butter
1 green bell pepper, diced
1 (10-oz.) can diced tomatoes and green chiles
1 (8-oz.) package pasteurized prepared cheese product, cubed
3 cups chopped cooked chicken
1 (10 3/4-oz.) can cream of chicken soup
1/2 cup sour cream
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 1/2 cups (6 oz.) shredded Cheddar cheese

Preheat oven to 350°. Prepare pasta according to package directions. Meanwhile, melt butter in a 10-inch cast-iron skillet over medium-high heat. (If not using a cast-iron skillet, then prepare in a large skillet and spread in a greased 1- x 7-inch baking dish when finished.) Add bell pepper, and sauté 5 minutes or until tender. Stir in tomatoes and green chiles and prepared cheese product; cook, stirring constantly, 2 minutes or until cheese melts. Stir in chicken, next 4 ingredients, and hot cooked pasta until blended. Sprinkle with shredded Cheddar cheese. Bake at 350° for 25 to 30 minutes or until bubbly.

Family Rating:
Brad: ****
Jordan: ****
Phoebe: *****
Eli: *****
Overall Family Rating: 18/20

Penne con Salsiccia

I have no idea where I got this recipe.  Probably from the Internet somewhere.  When I was pregnant with Eli, I craved Italian sausage in links and found this recipe at school one day while I was dreaming about Italian sausage.  I've made a few changes over the years, but it's still yummy!

Penne con Salsiccia
1 lb. Italian sausage links
16 oz. bowtie pasta
1 jar spaghetti sauce (I use Ragu Roasted Garlic...it's my favorite!)
1 can Italian diced tomatoes
1/2-1 cup red wine (I don't measure this. I just pour some in.  Maybe 3 or 4 good glugs?)
salt
pepper
sugar
Italian seasoning
Parmesan cheese

Broil sausages in the oven on both sides until mostly cooked through. (They can be a little pink in the middle since you'll brown them in a minute.) Slice into pieces.  Boil pasta according to package directions and make sure you add salt. Brown sausages for a bit in a large skillet until they are all cooked through and maybe a little brown.  Deglaze the pan with the red wine.  Add spaghetti sauce, diced tomatoes, and seasoning. Let simmer while the pasta simmers.  Taste and adjust seasonings.  Drain pasta and add to skillet.  Serve with Parmesan cheese.

Family Rating:
Brad: ****
Jordan: *****
Eli: *****
Phoebe: *****
Overall Family Rating: 19/20

Baked Ziti

I found this recipe somewhere in college and I've been making it ever since.  Several changes have been made to the recipe, but I think it's finally perfected.  It's great to serve a big group.  I usually double it and make it a few days before and store it in the fridge until I'm ready to bake it. 


Baked Ziti
1 lb. Italian sausage
1 jar spaghetti sauce (Ragu Roasted Garlic)
1 (14.5 oz.) can diced tomatoes
1/2-1 cup good red wine
sugar
Italian seasonings
salt
pepper
crushed red pepper
6 oz. provolone cheese, sliced
6 oz. mozzarella cheese, sliced (or grated, I just like sliced better)
1 1/2 cup sour cream
16 oz. ziti noodles
1/2 grated Parmesan cheese

Brown sausage in a large skillet; drain. Deglaze the pan with the red wine. Pour in spaghetti sauce, diced tomatoes, and seasonings. The seasonings are to taste, but it's about a teaspoon or so of sugar, salt, and pepper, about a tablespoon of Italian seasoning, and about 1/4 teaspoon crushed red pepper. Simmer for about 10 minutes and check for seasonings. Adjust as necessary. Cook noodles according to package directions. Layer in a greased 9x13 inch pan: 1/2 the ziti, provolone cheese, sour cream, 1/2 the spaghetti sauce, remaining ziti, mozzarella cheese, remaining sauce, Parmesan cheese (I usually don't measure this, just make sure it covers the top). Bake at 350 degrees for 30 minutes or until cheese is melted.

Family Rating:
Brad: ****
Jordan: *****
Eli: ****
Phoebe: *****
Overall Family Rating: 18/20

Pasta Al Forno

This recipe blew me away!  I made it on a night when Brad was out of town and my expectations were probably a little low.  So. Good.


Pasta Al Forno
2 tablespoons olive oil
2 cloves garlic, crushed
2 (14.5 oz.) cans Italian diced tomatoes
1 teaspoon dried oregano
salt, pepper, and sugar
1 lb. pasta, tubes
8 oz. mozzarella, cubed into very small pieces
2/3 cup Parmesan cheese, grated

Heat oil in large skillet to medium heat.  Add garlic and cook for about a minute. Pour in tomatoes and seasonings and simmer for about 10 minutes until it thickens up a bit.  Cook pasta according to package directions.  Stir into tomato sauce.  Place half the noodles in a greased 9x13.  Layer with half the mozzarella cheese and half the Parmesan cheese.  Repeat layers.  Bake at 400 degrees for 15 minutes.

**I only made half this recipe for the kids and I since Brad was out of town. It was sooooo easy and soooooo good. It will definitely be a staple in our dinner repertoire!

Adapted from ANNIE'S EATS

Family Rating:
Brad: Out of Town, but he'd probably give it ***
Jordan: *****
Eli: *****
Phoebe: *****
Overall Family Rating: 18/20

Skillet Pasta

I got this recipe from my youth minister's wife when I was in college. It was one of the first things I made as a new wife.

Skillet Pasta
1 lb. ground beef
salt, pepper, garlic powder
2 1/2 cups water
3 cups mostaccioli or penne pasta
1 jar spaghetti sauce
8 oz. grated mozzarella cheese
1/2 cup grated Parmesan cheese

Brown beef in a large skillet.  Drain.  Season beef with salt, pepper, and garlic powder. Add 2 1/2 cups water and bring to a boil.  Place pasta in the water and make sure it's covered.  Let boil until pasta is tender (this always takes longer than the box instructions tell you). Stir in spaghetti sauce.  Taste to adjust seasonings. Pour mozzarella over the pasta and then the Parmesan cheese.  Replace cover and let sit 3 minutes or until cheese is melted.

Family Rating:
Brad: ***
Jordan: **** (It gets an extra star because it's so darn easy and fast!)
Eli: ***
Phoebe: *****
Overall Family Rating: 15/20

Tortellini Soup

That Paula Dean sure knows how to make a soup! I found this recipe in some magazine a few years ago and it's one of our favorites.

Tortellini Soup
1 lb. Italian sausage
2 carrots, peeled and sliced
1 onion, diced
1 green bell pepper, chopped
4 cloves garlic, minced
2 (48 oz.) boxes of chicken broth
1 (15 oz.) can tomato sauce
2 medium zucchini, cut in half lengthwise and sliced
5-6 sprigs fresh rosemary, finely chopped or 1 teaspoon dried, crushed rosemary
1 (20 oz.) package refrigerated or frozen 3-cheese tortellini

In a large Dutch oven, combine sausage, carrots, onion, and bell pepper; cook over medium heat until sausage is brown and crumbles.  Drain well.  Add garlic and cook 1 minute. Stir in chicken broth and tomato sauce; bring to a boil, reduce heat, and simmer 5 minutes.  Add zucchini and rosemary; simmer 20 minutes.  Taste to adjust seasoning. Add tortellini and cook according to package directions or until tender.  Serve immediately.

**You can freeze this soup as well.  To freeze half, ladle out 1/2 of the soup before you add the tortellini, making sure to have a good ratio of broth and "goodies".  Let cool and then store in a ziplock bag to freeze.  To reheat: bring soup to a boil and continue as directed.

Family Rating:
Brad: *****
Jordan: *****
Eli: *****
Phoebe: ****
Overall Family Rating: 19/20

Spaghetti or One of Mom's Favorite Comfort Foods

Spaghetti Sauce
1 lb. Italian sausage
1 jar roasted garlic spaghetti sauce
1 can Italian diced tomatoes
a cup or so of red wine
a big handful of Italian seasonings
a teaspoon or two of sugar (to taste)
a pinch of crushed red pepper
salt & pepper
cooked spaghetti noodles

Brown sausage in large skillet.  Deglaze the pan with red wine and let it reduce.  Add spaghetti sauce, diced tomatoes, and seasonings.  Let simmer while preparing noodles (or longer if there's time).  Taste and adjust seasonings as needed. Serve over al dente noodles.

Family Rating:
Brad: *****
Jordan: *****
Eli: ****
Phoebe: *****
Overall Family Rating: 19/20

Tortellini Spinach Bake

Photo from Our Best Bites

Tortellini Spinach Bake
12 oz. cheese filled tortellini (I used whole grain)
8 pieces of bacon oz bacon
3 cloves garlic, pressed in garlic press or finely minced
2 Tbs flour
2 C milk
¾ tsp kosher salt
⅛ tsp black pepper
1 1/2 tsp dry basil
¼ tsp red pepper flakes (1/2 tsp or more if you like spicy)
1 medium lemon
2 C loosely packed fresh spinach, roughly chopped
¾ C grated mozzarella cheese, divided
¾ C grated Parmesan cheese, divided

Preheat oven to 350 degrees. Fill a large stock pot with water and bring to a boil. Add tortellini and cook according to package instructions.

Place bacon in a medium sized skillet on the stove-top at medium-high heat. Cook until crisp. Remove bacon from pan with slotted spoon and set on paper towels to drain. Reserve two tablespoons bacon drippings in pan and discard the rest. Add garlic to pan and cook until fragrant and tender, about 1 minute. Add flour to pan and stir with a whisk for about 1 minute. Slowly add milk and continue to stir with whisk until smooth. Add salt, pepper, basil, and red pepper flakes and bring sauce to a simmer.

While sauce is heating, grate some lemon zest from lemon. Then cut lemon in half and remove juice. Add 2 teaspoons zest and the juice from the lemon to the sauce. Continue to stir until thickened, 2-3 minutes. Remove from heat.

Drain tortellini and place back in stock pot. Reserve 1 tablespoon of the cooked bacon and add the rest to the pasta mixture. Add spinach, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add sauce and gently stir to combine. Place pasta mixture in an 8×8 or 9×9 baking dish and top with remaining 1/4 cup mozarella and 1/4 cup parmesan and also crumbled bacon.

Cover pan with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes, until cheese on top is melted and pasta is bubbly throughout.

Adapted from OUR BEST BITES

Family Rating:
Brad: ***
Jordan: ****
Eli: ***
Phoebe: ***** (Little Sister loved this dish! She had three helpings!)
Overall Family Rating: 15/20