Spaghettini-auberginetaart. Skillet Baked Stuffed Rigatoni. My sister-in-law Natalie bought me a skillet last month.
A real, old-fashioned cast iron skillet. Natalie knows about this stuff since she is from the south and still cooks with her grandmother’s skillets. I’m excited to use this thing. A lot. I already roasted chicken in it and have made this cornbread a couple times. I am taking rigatoni pasta and stuffing it with a mixture of ricotta and goat cheese. Then I poured more over the top. This is a perfect weeknight dinner. I like to serve a vegetarian dinner at least once a week, but this baked pasta is so good that Pete didn’t even think about the fact that there was no meat involved. *I used a pastry bag with to plain tip to pipe the cheese into the pasta. To make this dish, this is what you do: Preheat the oven to 350 degrees. In a medium sized bowl, combine the ricotta cheese and the goat cheese and stir until well combined.
Put the cheese mixture in a pastry bag or Ziploc and snip the end off. When all of the noodles are in the pan. Zucchini Lasagna. By replacing the lasagna noodles with thin sliced zucchini you can create a delicious, lower carb (gluten-free) lasagna that's loaded with vegetables, and you won't miss the pasta!
This recipe is from the archives, but needed a photo-makeover. I also like to make some of my older recipes over to see if I can improve them. I made slight adjustments to the original recipe, so if you have an old printout, you may want to re-print it. This feeds eight, and is quite filling. Everyone in my house likes it, including my picky daughter. The first time I made this, I didn't grill the zucchini first, but there was a lot of liquid so I found grilling it first greatly improved it. Tip: Using a mandoline is a must to slice the zucchini thin, and it's quick and easy. Zucchini LasagnaSkinnytaste.com Servings: 8 • Serving Size: 1/8 • Old Points: 8 pts • Points+: 9 ptsCalories: 345 • Fat: 17 g • Carbs: 16 g • Fiber: 2 g • Protein: 36 g • Sugar: 8 gSodium: 801 (without salt)
Zucchini "Pasta" I admit it.
I am anti-vegetable. I'm trying to come over to the healthy side. Eat more veggies. Eat more salad. Eat less pasta and rice. If I was in charge then chocolate and cookies and cake and pie would be what made you skinny and healthy. Unfortunately, I am not in charge, and vegetables are what we have. *Sigh* That being said, I have been trying to be a bit more adventurous and find things that fool me into thinking I'm eating food I really want to be eating. Then, I was on Pinterest (Yup, again...) and saw some interesting ideas for zucchini and other squash recipes.
Pizza Spaghetti Bake {Crazy Cooking Challenge} 11K+ Pizza.
One of my favorites. Spaghetti. One of my favorites. Put them together?? Yes, please! When it was announced that this month's Crazy Cooking Challenge item was SPAGHETTI, I knew I had to go with this Pizza Spaghetti Bake from Plain Chicken. Start by cooking up some spaghetti noodles, draining them, and putting them in the bottom of a baking dish. Arrange a few pepperoni slices on the top ... ... and give it a good baking. ... there's spaghetti hiding inside! Pizza Spaghetti Bake Ingredients 1 (12 oz.) box spaghetti (I used whole wheat) 1 tsp. salt 1 lb. mild pork sausage 2 oz. 1 (26 oz.) jar basil & tomato pasta sauce 1/4 c. grated Parmesan cheese 1 (8 oz. ) package shredded Italian 5-cheese blend Directions.
Cheeseburger Casserole. If you're a cheeseburger lover, and the thought of ground beef, tomatoes, pickles and cheese tickles your fancy, then this truly American, comforting casserole is for you!
I was recently given the Bobby Deen: From Mama's Table to Mine cookbook as a gift. Bobby, in case you're not familiar is Paula Deen's son, who makes his Mama's Southern dishes a bit healthier and on the lighter side. Whenever I get a cookbook, I usually attempt a dish that's out of my norm. A cheeseburger casserole... now that's not a dish I grew up eating! What the heck is a cheeseburger casserole?