Spinach and Ricotta Cannelloni Spinach and Ricotta Cannelloni Cannelloni is a popular Italian pasta dish of rolled sheets of pasta that are stuffed with a meat or vegetable filling. This cannelloni recipe is quick to make and uses a delicious filling of spinach and ricotta cheese. Serving Size: 4 Special Info: Nut free Spinach and Ricotta Cannelloni Ingredients: 1 tablespoon olive oil1 onion, finely chopped1 garlic clove, crushed5 oz baby spinach or English spinach leaves15 oz ( 2 cups) low fat ricotta2 oz ( 4 tablespoons) parmesan, grated4 fresh lasagne sheets (I used Latina brand) or cannelloni Pasta2 cups spaghetti sauce Method: Preheat oven to 180°C. Notes: These are fun to make – the kids will love to help you spread the mixture on the lasagne sheets and roll up.
The Brownie Project One Pot Summer Pasta An easy summer recipe made in one pot! Eat it hot today and eat the left overs cold to take and go on a busy summer day. Both are delicious! I was at the pool last week when we took a break from swimming to eat our lunch and while I brought out my boring peanut butter sandwiches for me and the kids, my friend took out a container of some ridiculously amazing looking pasta that then wafted it’s savory scent over to my nose and made me almost drool! I asked her what it was and she told me the leftovers from their dinner the other day. I thought about that yummy pasta all day {I mean hey, I am pregnant!} The first fabulous part of this recipe is that you can make the whole thing in one big pot. To begin put on a large pot of water to boil. Boil the pasta as directed until it is al dente. Once it is cooked, take the pasta and the rest of the veggies you chopped and the salt and stir them into the pot with the oil until the pasta is coated. That is all there is to it! Ingredients Instructions
Thai Green Chicken Curry photo by Tina Rupp yield Makes 4 servings active time 25 minutes total time 25 minutes Serve with steamed rice to soak up the flavorful sauce. Preparation Heat oil in large saucepan over medium heat. Divide curry among bowls. * Available in the Asian foods section of many supermarkets and at Asian markets. One serving contains the following: Calories (kcal) 302.02; % Calories from Fat 37.4; Fat (g) 12.60; Saturated Fat (g) 4.51; Cholesterol (mg) 93.50; Carbohydrates (g) 11.35; Dietary Fiber (g) 0.96; Total Sugars (g) 2.07; Net Carbs (g) 10.39; Protein (g) 36.72 Nutritional analysis provided by Bon Appétit
Pepperoni Pizza Casserole – All food Recipes If you like Italian food at all, you will LOVE this casserole. It is full of yummy goodies like pepperoni, pasta, sausage and cheese. And, best of all, it is a super easy weeknight dinner. All you need to do is make a salad and you have an awesome meal. Pepperoni Pizza Casserole Hands on time: 20 minutes Total time: 50 minutes Serves: 12Ingredients: 8 ounces (about 3 cups) uncooked spiral pasta1 pound Italian sausage (casings removed) or ground beef (I used hot turkey Italian sausage)4 cups spaghetti sauce1 (4-ounce) can mushrooms, drained (I left these out)1 cup grated Parmesan cheese1 (6-ounce) package sliced pepperoni8 ounces shredded mozzarella cheese (I used pre-shredded Italian blend cheese) Instructions: Preheat the oven to 350 degrees.
Peppermint Bark Recipe With Picture It's funny how something can go unnoticed for years and then suddenly you see it everywhere. That is how it was for me with Peppermint Bark; that beautiful confection of dark and white chocolate covered with crushed candy canes. The only problem I have with commercially made Peppermint Bark is that it is very expensive. Luckily we can make it at home as it is much easier to make than it looks. Only three ingredients are required, dark chocolate, white chocolate, and candy canes. The difference between commercially made Peppermint Bark and homemade is how the chocolate is handled. If you have spent any time on the site you know I often talk about how the brand of chocolate you use will affect the flavor of what you are making.
Lasagna Roll Ups | Spinach Artichoke Lasagna Roll Up Recipe I love traditional lasagna with layers and layers of cheese, sauce, and vegetables. But my new favorite way to enjoy lasagna is in roll up form. You know, like fruit roll ups, but way better because it’s lasagna! Spinach Artichoke Lasagna Roll Ups are fun to make and fun to eat! I love making a big pan of lasagna roll ups so we can eat it all week-the leftovers are great. To make the Spinach Artichoke Lasagna Roll Ups, boil the lasagna noodles and make the spinach artichoke ricotta filling. Next, it’s time to roll! Spoon some marinara sauce in the bottom of a 9×13 pan and place the fat lasagna rolls in the pan. Put the pan in the oven and plop down on the couch to watch your favorite TV show or curl up with a book while it bakes. Pull the pan out of the oven and try to let it cool before diving in! So if you were thinking about what to make for dinner tonight, I hope you are no longer thinking.
Cream Cheese Brownies Cream Cheese Brownies: Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 9 inch (23 cm) square baking pan that has been lined with aluminum foil. In a heatproof bowl, placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and stir or whisk in the sugar and vanilla extract. Add the eggs, one at a time, beating well after each addition. Stir in the flour and salt and stir vigorously until the batter is smooth and glossy (about one minute). Then, in the bowl of your food processor (or with a hand mixer), process the cream cheese just until smooth. Bake in the preheated oven for about 30 minutes or until the brownies are set and the cream cheese is just beginning to brown. Makes about 16 - 2 inch (5 cm) brownies. View comments on this recipe on YouTube
One-Pan Pasta I am here to tell you about a recipe for pasta that you cook in one pan. One pan, people! Dried noodles, sauce ingredients, water—they all get thrown into a big pan and boiled for less than 10 minutes. I know this recipe is making the rounds. I like the recipe because it allows you to get dinner on the table in less than 20 minutes. Salt is your friend in this dish, don’t skimp! One-Pan Pasta (adapted slightly from Martha Stewart Living) The editors of MSL discovered the recipe while traveling in Puglia, so we have Italy to thank for another great pasta recipe! 12 ounces linguine12 ounces cherry or grape tomatoes, halved or quartered if large1 onion, thinly sliced (about 2 cups)6 cloves garlic, thinly sliced1/2- 3/4 teaspoon red-pepper flakes2 sprigs basil, plus torn leaves for garnish2-3 tablespoons extra-virgin olive oil, plus more for servingkosher salt and freshly ground pepper4 1/2 cups waterLots of freshly grated Parmesan cheese, for serving