In an ideal world, we’d all be rolling out our own pasta noodles and delightfully stirring up a batch of homemade marinara sauce to use for all our recipes. But I know most of us just don’t have time to make our noodles and tomato sauce from scratch, as wonderful as those homemade touches are!

Even with store-bought ingredients, this recipe is an easy way to provide a great-tasting, filling meal. It’s also perfect for a new mom or a sick neighbor. So sign up for those meal trains and get to work on this lasagna recipe!

One of my favorite things about lasagna is that it’s a classic dish you can make in so many different ways. I love to make it with chicken and white sauce for an alfredo-style lasagna, or with vegetables for a vegetarian option! I love a good spinach lasagna, too!

Classic Lasagna Ingredients:

You only need a handful of simple ingredients to make this homemade lasagna. Gather together the following items:

• Ground beef
• Diced onion
• Store-bought pasta sauce (I used Giada’s Creamy Tomato Sauce and it was perfect! But feel free to use your favorite sauce.)
• Ricotta cheese
• Shredded parmesan cheese
• One large egg
• Dried oregano
• Dried parsley
• Garlic powder
• Shredded mozzarella cheese
• Lasagna noodles

You can find a detailed ingredient list and instructions in the recipe card at the bottom of the post.

How to Make This Traditional Lasagna Recipe

This recipe requires you to boil the lasagna noodles ahead of time before assembling the casserole. For a shortcut, check out the recipe notes below!

1. Cook the Beef: First, preheat your oven to 375 degrees F. While it heats, cook the diced onion and ground beef in a large skillet until browned. Now add your pasta sauce to the beef mixture and stir to coat. Simmer over low heat until you are ready to assemble the lasagna.
2. Boil the Lasagna: Next, boil water in a large pot. Add the box of lasagna noodles and boil noodles following the package directions. Don’t worry if some of the noodles are broken. They will still work just fine in the lasagna.
3. Make the Ricotta Mixture: Combine the egg, ricotta cheese, parmesan cheese, dried parsley, dried oregano, and garlic powder in a medium bowl. Mix and set aside.

Now it’s time to assemble the lasagna!

1. Spread one cup of the sauce with meat in the bottom of a greased 9×13 baking dish. Next, place 3 lasagna noodles lengthwise in the baking dish over the meat sauce.  Then spread half of the ricotta cheese mixture over the noodles. Top with ¾ cup mozzarella cheese and 1/3 of the remaining meat mixture.
2. Repeat layers in the same order: noodles, ricotta, mozzarella, meat.
3. Finish by adding the last layer of noodles topped with the remaining sauce. Bake covered with a piece of tin foil in the preheated oven for 30 minutes.
4. Uncover the lasagna, add the remaining mozzarella cheese, and bake for another 5 minutes or until the cheese melts.
5. Let it stand for about 5 minutes before slicing and serving with your favorite sides.

Recipe Notes

• You can use oven-ready lasagna noodles that don’t need to be boiled instead of regular lasagna noodles. Just use them in the recipe dry, layering them in as directed!
• Not a fan of ricotta cheese? You can use cottage cheese instead! It has a great flavor and some added protein! Some people just prefer the texture of one or the other, so use what suits you.
• Use ground turkey in this recipe for a leaner option.
• Use fresh herbs instead of dried herbs. 1 tablespoon of oregano or fresh parsley equals one teaspoon of the dried version. 

FAQs

What should I serve with lasagna?

Try this easy lasagna recipe with my Cheesy Garlic Bread and Red Wine Sangria.

This Green Bean Almondine served with Herb Butter makes a great side dish, too. Roasted Vegetable Salad or Mixed Greens are some other delicious choices.

How do I store leftover Classic Lasagna?

Cover leftovers tightly with foil or transfer them to an airtight container. Store in the fridge for 2-3 days. Reheat individual portions on a plate in the microwave.

Can I freeze Lasagna?

Yes! This easy recipe for lasagna freezes well, making it great for freezer meal prep or to have on hand to bring to a friend. You can freeze it either before or after you cook it. Here’s how:

• Before cooking: Assemble as directed in the recipe, but instead of throwing it in the oven, wrap it tightly with a layer of plastic wrap and then aluminum foil. Store in the freezer for 2-3 months.  
• After cooking: Allow the lasagna to cool to room temperature. Then wrap it with a layer of plastic wrap and aluminum foil. Store in the freezer for 2-3 months.

How do I cook frozen Classic Lasagna?

I highly recommend moving it from the freezer to the fridge the day before you want to cook it as this helps it bake more quickly in the oven.

Then, remove the wrappings and recover it in just the layer of foil. Bake at 350 degrees F covered.

• If you are reheating a previously baked lasagna, you should only need about 30-40 minutes. Start with 30 minutes, then uncover and bake for an additional 10 minutes or until heated through.
• An uncooked lasagna will take at least an hour. Bake covered for 50 minutes, then uncover and bake for an additional 10 minutes or until heated through.

More Lasagna Recipes

This Summer Vegetable Lasagna has tender zucchini and yellow squash, shiitake mushrooms, and fresh herbs to make this rich, cheesy dish one you will keep coming back for.

If you love Mexican food, this Slow Cooker Mexican Lasagna recipe might just make your taste buds sing! This twist on lasagna combines chorizo, black beans, corn, and of course, a ton of cheese. Make it in the slow cooker for an easy meal with very little effort!

These Chicken Alfredo Lasagna Roll Ups will for sure become a family favorite in your house. With a homemade alfredo sauce, tender mushrooms, melted cheese, and flavorful shredded chicken, this twist on lasagna is worth the effort!

Which one will you make next time you’re craving lasagna?

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Classic Lasagna

Classic Lasagna is a comfort-filled dinner good for any night of the week! With a savory beef filling, melted cheeses, and sauce, this pasta recipe is a keeper.

Course Main Course

Cuisine Italian

Keyword Classic Lasagna

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 669kcal

Ingredients

• 1 1/2 pounds ground beef
• 3/4 cup onion diced
• 32 ounces jarred pasta sauce
• 15 ounces ricotta cheese
• 1 cup shredded parmesan cheese
• 1 large egg
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• 2 cups shredded mozzarella cheese
• 1 box of lasagna noodles

Instructions

• Preheat oven to 375 degrees, and prepare a 9 X 13-inch baking pan by spraying it with cooking spray.
• Boil water in large pot. Add box of lasagna noodles and cook as directed.
• Cook onion and beef in frying pan until beef is browned.
• Add jar of pasta sauce to beef mixture and let it simmer until ready to assemble lasagna.
• Combine egg, ricotta, parmesan, parsley, oregano and garlic powder in a bowl. Mix and set aside.
• Spread 1 cup of the meat sauce into the prepared baking dish.
• Layer with 3 noodles, then spread half of the ricotta mixture over the noodles. Top with 3/4 c. mozzarella cheese and 1/3 of the meat mixture.
• Repeat (noodles, ricotta, mozzarella, then meat).
• Top with last layer of noodles and remaining sauce. Bake covered for 30 minutes.
• Uncover and add remaining 1/2 c. mozzarella cheese, bake for 5 minutes.
• Let it stand for 5 minutes then serve with slices of Cheesy Garlic Bread.

Nutrition

Serving: 1serving | Calories: 669kcal | Carbohydrates: 19g | Protein: 44g | Fat: 46g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 192mg | Sodium: 1391mg | Potassium: 947mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1418IU | Vitamin C: 12mg | Calcium: 540mg | Iron: 5mg

This post was originally published on August 21, 2013. It has been updated in format and with pictures on January 16, 2025.

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What is Jambalaya?

This traditional Cajun dish is a flavorful rice dish made with meat, usually smoked sausage of some sort, along with pork, chicken, or seafood (less common), such as crawfish or shrimp. Vegetables usually include onion, celery, and green bell pepper, though other vegetables such as okra, carrots, tomatoes, corn, chilis, and garlic are also used.

After browning and sautéing the meat and vegetables, rice is added with creole seasoning and broth, and the entire dish is cooked together until the rice is done.

For my version of this fusion dish, I’m adding pasta instead of rice, and I only use andouille sausage, though you could certainly add other proteins if you wish!

Helpful Tips

When making Cajun Pasta, keep these tips in mind:

1. Ingredients: Use fresh, quality ingredients for the best flavors. 
2. Seasoning: Cajun spices are crucial. You can use store-bought seasoning or make your own Homemade Cajun Seasoning with paprika, garlic powder, onion powder, cayenne, oregano, and thyme.
3. Pasta: Choose a pasta that holds the sauce well. I’m using rigatoni, but you could also use penne or even fettuccine.
4. Simmer Time: Be patient and let the sauce simmer to deepen the flavors, but don’t overcook the pasta – it should be al dente.
5. Balance: Taste as you go to balance the heat and flavors, adding more seasoning, and salt if necessary.

Following these tips will help you create a delicious, creamy pasta dish you’ll want to gobble up!

Ingredients for Creamy Cajun Pasta Jambalaya

Here’s a list of simple ingredients you need to make this easy pasta dish:

• Red bell pepper, sliced
• Green bell pepper, sliced
• Onion, minced
• Garlic cloves, minced
• Andouille sausage
• Rigatoni
• Diced tomatoes (with liquid)
• Heavy cream
• Cajun seasoning – can use less or more
• Paprika
• Cornstarch, for thickening (as needed)

Make sure to review the recipe card below, as it lists the exact amounts you’ll need for each ingredient!

How to make Easy Jambalaya Pasta

1. First, cut the sausages in half lengthwise. Then cut each half into smaller pieces.
2. In a large skillet, saute the bell peppers and onion over medium-high heat for about 3-5 minutes or until just tender. Add in the sausage pieces, garlic and diced tomatoes (with juice from the can).
3. Simmer: let the liquid reduce by half, keeping heat on medium-low and stirring occasionally for about 5-7 minutes.
4. Add in the cream, cajun seasoning, and paprika to the skillet with veggies & sausage. Keep letting it simmer and reduce it by half. This can take a little time, so be patient. If it doesn’t reduce by half or thicken after about 30 minutes, in a small bowl mix a little cornstarch with cold water together and add it to the pot. This will help thicken the sauce.
5. Meanwhile, boil a large pot of salted water. Cook pasta as directed according to the package directions for “al dente”.
6. After the cream sauce has been reduced, add the cooked pasta and stir to coat completely. Let it simmer for about 2 minutes so that the sauce can fully coat the pasta. Garnish with some fresh parsley if desired, then serve and enjoy!

Why You’ll Love This Easy Cajun Jambalaya Pasta

• Spicy Kick: The Cajun seasoning adds a perfect level of heat and spice!
• Comforting and Hearty: The pasta makes this dish a satisfying and filling meal.
• Versatile: This dish can be a weeknight dinner favorite or a standout dish at gatherings and special occasions.
• Easy to Make: Despite its impressive taste, Cajun Jambalaya Pasta is straightforward to prepare, allowing you to enjoy gourmet flavors without spending hours in the kitchen.
• Customizable: The best thing about this recipe is that you can easily adjust the spice level, swap out proteins, or add your favorite veggies to make it your own.

Once you try Cajun Jambalaya Pasta, it’s sure to become a go-to recipe in your meal list!

FAQs

How can I make this delicious dish less spicy?

You can adjust the spices you use in the dish or use a milder sausage to control the heat level.

What are some other vegetables that go well in Jambalaya?

Try using fresh vegetables like chopped celery, okra, or mushrooms along with the traditional peppers, onions, and tomatoes.

How do I keep the pasta from getting mushy?

Make sure you only boil the pasta to “al dente” and add it to the sauce just before serving to keep it from getting too soft.

Can I make Jambalaya Pasta ahead of time?

This pasta dish is best served fresh. You could prepare individual parts ahead of time, but I suggest waiting until you’re ready to serve before combining the pasta with the sauce.

How do I store leftover Jambalaya Pasta?

Transfer any leftovers to an airtight container and store in the fridge for 3-5 days. Reheat the next day in a skillet with a splash of cream.

Can I freeze Jambalaya Pasta?

Yes, you can. However, note that the texture may change slightly after freezing and reheating.

Cool the pasta completely to room temperature, then transfer it to an airtight container or freezer bag. Freeze for 2-3 months.

To reheat, thaw the pasta overnight in the fridge, then reheat on the stove over medium heat. Add a splash of water, cream, or broth to help loosen the sauce.

More Pasta Recipes

Here are some of my favorite pasta dishes you can try next time:

• Slow Cooker Mexican Lasagna
• Fettucine Bolognese
• Mushroom Ravioli
• Classic Lasagna

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Creamy Cajun Pasta Jambalaya

Jambalaya Pasta combines Cajun flavors with Andouille sausage, peppers, and comforting pasta. This easy dinner brings the taste of Louisiana right to your table!

Course Main Course

Cuisine American

Keyword Jambalaya Pasta

Prep Time 15 minutes minutes

Cook Time 42 minutes minutes

Total Time 57 minutes minutes

Servings 4 servings

Calories 696kcal

Ingredients

• 1 red bell pepper sliced
• 1 green bell pepper sliced
• 1 onion minced
• 12 ounces Andouille sausage
• 2 garlic cloves minced
• 14.5 ounces diced tomatoes undrained
• 8 ounces rigatoni fresh is best
• 3/4 cup heavy cream
• 2 teaspoons cajun seasoning *See Note.
• 2 teaspoons paprika
• kosher salt to taste
• 1 tablespoon cornstarch *See Note.
• 2 tablespoons water *See Note.

Instructions

• Cut sausages in half lengthwise and then cut into smaller pieces.
• In a large skillet over medium-high heat, sautée peppers and onion for 3-5 minutes. Add in sausage, garlic, and the diced tomatoes with liquid. Reduce to medium-low heat and allow to simmer. Stir occasionally and cook for about 5-7 minutes or until the liquid reduces to about half.
• Add the cream, cajun seasoning, and paprika to the skillet. Continue to simmer for an additional 30 minutes so that the liquid again reduces by half.
• While the sauce simmers, boil a pot of salted water. Cook pasta to al dente as directed according to package.
• *If the sauce doesn't reduce by half or thicken in the allotted time, mix the 1 tablespoon of cornstarch with the 2 tablespoons of cold water in a small bowl. Add to the skillet and mix to thicken.
• After cream sauce has reduced, add the pasta to the skillet and mix well. Simmer for just a minute or two before serving.

Notes

• A note on the amount of Cajun seasoning. I do not like spicy food and the 2 teaspoons called for in the recipe was so much that I couldn’t eat it, and almost too much for my husband who does like spice and heat. If the amount is a concern for you, especially when combined with the amount of paprika, I suggest you cut each in half, and you can always add more. 
  Remember, once you’ve added too much, you can’t take it back!
• If you’re patient and allow the sauce to simmer for 30 minutes or a bit more, then it will reduce to the correct thickness and you won’t need to add the cornstarch and water. 

Nutrition

Serving: 1serving | Calories: 696kcal | Carbohydrates: 58g | Protein: 26g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 124mg | Sodium: 723mg | Potassium: 860mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2838IU | Vitamin C: 74mg | Calcium: 100mg | Iron: 4mg

This posts was originally published October 8, 2012. It has been updated in format and with pictures on August 15, 2024.

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What’s your favorite type of comfort food? One of mine is tomato soup, especially a deliciously creamy bisque. Then add in some cheesy tortellini and I’m weak in the knees. Serve it with a Roasted Red Pepper Caprese Grilled Cheese and Iceberg Wedge Salad or just with buttered slice of this delicious Italian bread or some Homemade Buttermilk Biscuits!

And what can be more of a hit in this house than a one-pot dish?

What’s the difference between a soup and a bisque?

You might be wondering, what makes a soup into a bisque? There isn’t a single definition of a bisque, but generally, bisques are thicker, creamy soups made with vegetables or seafood. The addition of heavy cream or milk makes a bisque more luxurious than a normal soup.

Ingredients for Tomato Tortellini Bisque

Most of the simple ingredients needed for this cheesy tortellini bisque are seasonings, so overall you really don’t need anything too fancy to pull this dish together.

• 32 ounces vegetable stock
• 28-ounce can of crushed tomatoes
• 1 ½ teaspoons Italian seasoning
• 1 ½ teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 2 cups heavy cream
• 19-ounce package of refrigerated cheese tortellini
• ½ cup shredded Parmesan cheese
• 4 fresh basil leaves, cut into ribbons

How to make Tomato Bisque with Tortellini

This creamy tomato soup comes together quickly and easily for the whole family to enjoy! Here’s how to make it:

1. First, choose a large pot for making your bisque. I like to use a large stock pot. Fill it with vegetable broth or stock, crushed tomatoes, Italian seasoning, garlic powder, onion powder, salt, and pepper. Combine this all together and cook over medium heat for about 15 minutes, stirring occasionally.
2. If desired, use an immersion blender to puree the tomatoes into the soup.
3. Add the heavy cream and fresh tortellini, stirring to coat and combine. Cook for another 8-10 minutes or until tortellini is tender.
4. Ladle the tomato bisque into bowls, sprinkle with fresh Parmesan cheese, and top with fresh basil. Serve it with some warm garlic bread and a salad for a complete meal!

Recipe Variations

• Add crushed red pepper flakes for a spicy kick.
• Stir in some fresh baby spinach to add a little veggies to your bisque.
• Cook some Italian sausage and stir it into your bisque.

FAQs

How do I store leftover Tomato Tortellini Soup?

Once the soup cools completely, refrigerate any leftover bisque in an airtight container for 3-4 days. For longer storage, you can freeze it in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

To reheat tomato bisque, warm it on the stovetop or in the microwave until heated through!

Can I make Tomato Tortellini Bisque ahead of time?

While this creamy tortellini soup is delicious freshly made, it does thicken in the refrigerator and tastes even better the next day! You can make tomato bisque up to 3 days in advance, then reheat it gently on the stovetop until warmed through when ready to serve it.

Can I use frozen tortellini in this recipe?

Yes, you can use frozen cheese tortellini instead of fresh. I like this option because it’s usually a bit cheaper. Increase the cooking time in the second step by a few extra minutes.

Looking for more soup recipes? Try one of these next time:

Soup is one of my favorite things to make during the fall and winter months, so I’ve got a whole bunch of recipes for soup here on the blog. These are a few of my favorites:

• Broccoli Cheese Soup might be my favorite soup! Making it at home is even better than the restaurant versions, and it is amazing in a bread bowl!
• This Easy Vegetable Soup is the perfect mix of fresh and canned vegetables, making it easy to throw together on a busy day. Feel free to substitute your favorite veggies in this easily adaptable recipe.
• What to do with that leftover Thanksgiving turkey? Try making this Turkey Pot Pie Soup! I’ve adapted my favorite pot pie recipe by switching out the chicken for turkey, adding extra cheese, and making it into a soup. You’re going to love it!
• This fresh Tortilla Soup is a fun dish to make for a Mexican-inspired meal. It’s full of peppers, tomatoes, and just enough spice to wake you up!
• This isn’t the canned stuff. My homemade Cream of Mushroom Soup uses tender mushrooms cooked in a rich, creamy broth with a touch of brandy. This is luxurious comfort food at its finest!

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Tomato Tortellini Bisque

Tomato Tortellini Bisque is an easy and warm, comforting meal on a cold winter evening with a creamy sauce, rich tomato flavor, and spoonfuls of cheesy pasta!

Course Soup

Cuisine American

Keyword Tomato Bisque

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 639kcal

Ingredients

• 32 ounces vegetable stock
• 28 ounces crushed tomatoes
• 1 1/2 teaspoons Italian seasoning
• 1 1/2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• ½ teaspoon pepper
• 2 cups heavy cream
• 19 ounces refrigerated cheese tortellini
• 1/2 cup shredded Parmesan cheese
• 4 Fresh basil leaves cut into ribbons or chiffonade

Instructions

• In a large stock pot combine vegetable stock, crushed tomatoes, Italian seasoning, garlic powder, onion powder, salt, and pepper over medium heat for 15 minutes. Stir occasionally.
• Add cream and tortellini. Cook for 8-10 minutes or until tortellini is tender.
• Sprinkle with Parmesan cheese, and top with fresh basil.

Notes

While this soup is delicious freshly made, it does thicken when left in the refrigerator overnight, and is even better the next day. It can be reheated in the microwave in individual bowls or stovetop in a pot over medium heat until hot and warmed through. 

Nutrition

Serving: 1serving | Calories: 639kcal | Carbohydrates: 55g | Protein: 21g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 131mg | Sodium: 1725mg | Potassium: 500mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1868IU | Vitamin C: 13mg | Calcium: 309mg | Iron: 4mg

This post was originally published in August, 2012. It has been updated in format and with pictures on December 20, 2023.

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So I guess the big question is how are you going to celebrate? John and I personally have never really cared to celebrate. With our anniversary in a little less than a month away we just hold off. And I tell him besides our anniversary I’d rather get flowers randomly throughout the year as a surprise anyways.

But I guess whether it’s for Valentine’s Day, an anniversary or any special occasion I have just the meal for you. Most of the time we love to cook a good Filet Mignon topped with either a Gorgonzola cream sauce or a  port wine reduction. And as a side have some Creamy Madeira Mushrooms. Option #2 is always this Mushroom Ravioli. I never said the meal was healthy…

Like with every good pasta dish the sauce is everything! I have to admit I want to like a good tomato sauce over a cream/cheese based sauce because I know it’s healthier. But to be honest I go towards the latter every time I see that on a menu. What about you?

And the sauce for this Mushroom Ravioli is no different. It is die for – I mean lick the bowl kind of good. You saute some mushrooms and then caramelize some onions. Follow it up with some cream and Parmesan cheese and voila the perfect meal! Happy Valentine’s Day yall!

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Mushroom Ravioli

Ingredients

• 16 ounces mushroom ravioli
• 2 tablespoons butter
• 2 tablespoons olive oil
• 8 ounces sliced button mushrooms
• 1/2 large onion thinly sliced
• 1 cup Madeira
• 1 cup heavy cream
• 1/2 cup finely grated Parmesan
• Thyme and additional Parmesan cheese for garnish

Instructions

• Bring a large pot of salted water to a boil. Boil the ravioli according to package directions.
• While pasta is cooking, melt the butter and olive oil in a large skillet set over medium high heat. Add the mushrooms and onions and cook until soft and caramelized, about 8-10 minutes.
• Add Madeira and bring to a boil. Cook for 4 minutes.
• Stir in cream and Parmesan cheese and simmer for 5 minutes. Stir occasionally so cheese does not clump and stick to bottom of pan.
• Add cooked ravioli to sauce.
• Garnish with additional Parmesan cheese and thyme.

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Well according to the calendar it is but according to my weather app it’s going to be 91 degrees in Alabama. I mean come on it’s almost October – this is the same feeling we had when we lived in Indy and it would be middle of April and still snowing. But I waited to start sharing all of my fall dishes hoping that this date would bring me cooler weather. But Alabama summers (and early fall) are pretty predictable.

So I’m not going to be the excuse queen and tell you why I didn’t post a menu or a recipe last week because I don’t have one other than it’s called LIFE. And now that I finally got around to it I debated real hard which pasta recipe to share.It was between this Butternut Squash Mac and Cheese, Shrimp Pad Thai, and Slow Cooker Mexican Lasagna so as you can see it was a real dilemma.

But when I realized the last pasta recipe I shared were these crazy good Chicken Alfredo Roll Ups I knew I needed to go on a lasagna hiatus. And well I couldn’t post my Shrimp Pad Thai recipe if I don’t have any pictures. So sorry Shern (my childhood friend who has been patiently waiting for the lasagna recipe) I will get to it eventually, I promise. But that is how I ended up here today.

A while back when I was shopping around Fresh Market I picked up a few things that I could make in a pinch for the kids and me when John is out of town and I am just way too tired to cook. So of course I reach for some sweet peas, pasta, and a sauce. I put back our normal marinara when I saw butternut squash sauce. Now I love butternut squash but some people like my Daddy – well they aren’t the biggest fans. The sauce ended up being great and he actually liked it too.

Now this is where my food blogger brain shouts CHALLENGE ACCEPTED. Time to remake this sauce – which is exactly what I did but added a little more comfort to the dish in the form of CHEESE! Gruyere & White Cheddar Cheese to be precise. So I call this dish a win win because it has your veggies and my favorite thing in the world cheese!

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Butternut Squash Mac and Cheese

Ingredients

• 3 cups cubed butternut squash
• 1 1/2 cups whole milk
• 1 1/2 cups chicken stock
• 1 tablespoon Greek yogurt
• 1 cup shredded Gruyere cheese
• 3/4 cup white cheddar cheese
• 1 pound orecchiette pasta

Instructions

• In a large stockpot over medium high heat bring butternut squash, chicken stock, and milk to a boil. Then reduce to simmer cooking until squash is fork tender (about 15 to 20 minutes).
• While simmering cook the pasta in another pot according to package instructions.
• Remove from heat and add to a blender. Add Greek yogurt and both cheeses. Because the mixture will be hot remove top insert and use a dish towel to vent. Purée until smooth. Add back to original pot.
• When pasta is done, drain and place into cheesy squash mixture. Stir until fully incorporated.

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Everyone should know by now my all time favorite thing to do is go to the farmers market on Saturdays. Sometimes I go with the intention of buying certain things knowing ahead of time what I will be making. But when I went to the first one of the season they only had limited produce. Who knew it would all come together for a weeknight favorite meal!

During my first trimester of both pregnancies I crave meats like crazy. By the end of pregnancy I am craving sweets. And right in the middle of my second is when I crave veggies – hence I am 21 weeks and sharing this Summer Vegetable Lasagna recipe now.

One of the things I love about lasagnas are all the varieties! You have the classic lasagna, a white lasagna (aka chicken alfredo), a Mexican lasagna, and one like this vegetairian version.

Cheese + Pasta + Veggies = A summer delight on a plate. Now I will be the first to admit that it is not the healthiest option with all the cheeses and pasta but it does have veggies so that counts for something right?

With an abundance of veggies why not toss them all in…John even admitted not missing the meat! Mission accomplished.

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Summer Vegetable Lasagna

Ingredients

• 1/2 large onion diced (about 1 cup)
• 2 tablespoons olive oil
• 2 zucchini
• 3 squash
• 1 cup shitake mushrooms roughly chopped
• 4 tablespoons herbs finely minced
• 2 1/2 cups marinara sauce
• 6 lasagna noodles cooked according to directions
• 2/3 cup Parmesan
• 1/4 cup mascarpone cheese
• 1 pound ricotta
• 1/8 cup pine nuts

Instructions

• Preheat oven to 400 degrees.
• Finely chop onion. Heat olive oil in skillet and saute for 6 minutes.
• Add the mushrooms and saute for 4 minutes.
• While onion and mushrooms are cooking put zucchini and squash into food processor to shred (or manually shred on largest hole on grater).
• Add the zucchini and squash to the skillet and saute for 5 minutes. If there is still liquid left after cooking, drain.
• Stir in two thirds of the ricotta, all of the mascarpone, 1/3 cup of the Parmesan, and 2 tablespoons of the herbs. Mix with all the veggies until fully incorporated.

To build the lasagna:

• Spray a large baking dish with cooking spray. Spoon about 1/2 cup of the sauce onto the bottom of the pan. Add a layer of 3 noodles then overlap slightly. Spread the 1/2 of veggie/cheese mixture on top of the noodles.
• Then top with one cup marinara sauce. Repeat to make 1 more layer.
• After topping with last cup of marinara, cover with remaining ricotta, Parmesan and herbs. Sprinkle with pine nuts.
• Bake for 20-25 minutes.

Menu of the Week

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Some of you know April has been designated Beer Month by Sophia at NY Foodgasm. I have participated in this for the past couple of years creating some amazing dishes like Beer Braised Short Ribs, Beer Battered Onion Rings – the list really could go on. But I do think it’s quite funny that this year and last year’s Beer Month I have been pregnant. Go figure! Luckily that does not stop me from cooking with the beer – only drinking it. So John gets the leftover beer once I am done. Lucky dog!

Nothing is better than adding some salty meat to mac and cheese oh wait now there is when you add beer.

I used Abita – Andygator which definitely has a distinct taste. It has a dry finish with a little sweet flavor  gives the mac and cheese the punch it deserves. It doesn’t have a subtle flavor I warn you but it cuts the salty bacon and the creamy cheeses perfectly.

Now I love leftovers -especially now that I have an 11 month old and one on the way. But for some reason any time I make mac and cheese and have it the next day it seems the cheese sauce is no where to be found. Well that is definitely not the case for this recipe. The cheese sauce in this beer bacon mac and cheese folds into every nook and cranny of the macaroni.

I chose American cheese and Fontiago cheese for a couple of reasons. They both are great melting cheeses, have a creaminess to them and I thought the mixture of fontina + asiago would bring the nuttiness that would pair well with a beer. So go on get a good workout before this meal, indulge in a dish you may not quit eating and then let’s be honest you might want to get in one more workout afterwards.

This dish is not for the faint at heart.

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Beer Bacon Mac and Cheese

Ingredients

• 12 ounces of sliced bacon cooked and diced into bite size pieces
• 1 pound macaroni pasta
• 3 tablespoons butter
• 3 tablespoons flour
• 8 ounces of beer
• 1 1/2 cups whole milk
• 2 cups shredded American cheese
• 1 cup shredded Fontiago cheese or a mixture of Fontina and Asiago - if you can't find it already blended

Instructions

• Bring a pot of water to boil. Then add in pasta and cook as directed.
• Heat saucepan over medium high heat and add butter. Once melted add in flour. Continuously whisk until it becomes golden in color - about 2 minutes.
• Add beer and milk into the saucepan slowly. Turn down the heat and allow to cook for about 6-8 minutes while stirring occasionally.
• Slowly add in cheese about 1/2 cup at a time. Once fully melted then add in next batch of cheese. Then add in the bacon and stir.
• Put cooked macaroni into a dish and pour the cheese sauce over and stir until fully incorporated.

Don’t miss out on all the other Beer Month recipes!

Triple IPA Chili Verde with Pork from NY FoodGasm

Beer Braised Pork Carnitas from girlchef

Beer Mimosa with Raspberries from Who Needs a Cape?

Iron Skillet Chicken + Carrots with Toasted Lager Mustard Sauce from Big Flavors From a Tiny Kitchen

Beer Braised Chicken Stew from Bowl Me Over

Beer Cheddar Fondue from Food Lust People Love

Menu for the Week

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I know I have been talking about this dish for weeks!! Well there is a reason I haven’t been able to post about it – his name is John Grayson. Remember him? It is getting harder to blog & cook with him. Anyone with babies/kids have suggestions?

We took our first trip with John Grayson this past weekend down to Alabama to the lake with John’s family. He actually did great on the plane – which was such a relief. His sleep schedule was a little thrown off but when we got back Sunday he slept through the night again! It was so great spending time with family which gets me super excited that in less than 5 months we move back!!

So about this amazing dish…Remember that BBQ pulled pork I made over 4th of July weekend in the slow cooker?!? Well we always have leftovers with that dish since I am just cooking it for the two of us. These leftover indulgences include lunch for the next day – some kind of BBQ pulled pork grilled cheese (which he normally misses out on due to work) and then for dinner this BBQ Pulled Pork Macaroni and Cheese will show up.

I know bikini season is technically still here but for this meal just put away the veggies and indulge! I mean who wouldn’t want to eat this marriage of John’s favorite food (meat) and my favorites (pasta and cheese)?!

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BBQ Pulled Pork Macaroni and Cheese

Servings 4 -6

Ingredients

• 2 cups BBQ pulled pork*
• 2 tablespoons butter
• 2 tablespoons flour
• 3/4 cup whole milk
• 1/2 cup shredded Parmesan cheese
• 1 cup shredded fontina
• 8 oz. macaroni

Instructions

• Cook the macaroni according to package directions.
• Melt the butter in a sauce pan over low/medium heat. Whisk in the flour and stir until it becomes like a light brown paste.
• Slowly add the milk while continuously stirring until it thickens. Then add both cheese until it has fully melted (still continue to stir).
• Fold in the pulled pork.
• Drain the pasta and pour the cheese sauce with pork over the cooked pasta. Mix it all together.

Notes

*I like to cut up the meat a little more so you don't have too big of a piece in one bite.

 Menu of the Week

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When I went to the beach a couple of weeks ago I decided to forgo shopping for clothes and spend a little too much money on seafood to bring back to Indy with me. One of the things I brought back were some beautiful shrimp. Originally I hand planned to do a recipe redo for my old shrimp and grits recipe. But I changed my mind when all I could think about was Surin.

I decided I wanted to redo the Chicken Noodle bowl and replace the chicken with shrimp and add a little more curry and thicken the sauce.

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Shrimp Noodle Bowl

Ingredients

• 1 pound shrimp peeled and deveined
• 1 teaspoon fresh ginger
• 2 teaspoons curry powder
• 2 tablespoons fish sauce
• 1 can 14 oz. coconut milk
• Dash of hot sauce
• 1/2 box of rice noodles

Instructions

• Soak noodles in warm water for 15 minutes.
• Bring coconut milk, fish sauce, ginger, curry and hot sauce to a boil.
• Reduce heat to a simmer. Once it thickens, about 10 minutes, add in shrimp. Cook for 5 minutes or until they turn pink and begin to curl.
• Add noodles, mix until they are well coated with sauce.

Nutrition

Serving: 4g

The post Shrimp Noodle Bowl appeared first on Easy Recipes From Home.

*Cook’s Note: You could always add chicken or shrimp to add another layer of flavor to this dish.

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