Pepperoni Pizza Pasta Bake

You guys! I've missed you! After unexpectedly taking the summer off because let's face it, with 6 and 10 year old boys in the house there is NO time to think straight let alone write, I am back and ready to blog my face off again! So let's start with a great back to school favorite...pasta! This pepperoni pizza pasta bake has it all: three kinds of cheese (there's a secret about that I'll tell you in a minute), perfectly cooked pasta, two kinds of meat and tomato sauce, mixed together then baked to ooey-gooey perfection. Make a double batch and freeze it for a quick and easy dinner once school picks up speed, or freeze leftovers in individual containers or foil wrappings for lunch or dinner on the fly. 

Now let me tell you my secret. I think I've mentioned before my love for Aldi, no? Well, if you are a faithful Aldi shopper like me (and if not, I beg to know why?) you know that Aldi is great, but if you really like to cook sometimes fulfilling your entire grocery list there just ain't gonna happen. No problem for me because I go to Aldi first, get everything I can then head to another bigger grocery store to fulfill my list. The particular day I was shopping for this recipe I happened to go to the bigger store first. Big mistake, right Shel? Yes, it can be but in this instance it worked out for me. See, the original recipe called for ricotta cheese (like most baked, lasagna-esque pastas I know) but when I was in the bigger (more expensive) grocery store I thought "oh, I can get ricotta at Aldi". Wrong. No ricotta at Aldi that day. So, instead of heading BACK to the bigger store (I mean come on, I already go to two stores man!) I thought "what would be a great substitution for ricotta"? Cottage cheese, that's what! I remembered in a flash that my mom used to do this little trick when I was a kid so I headed over to the dairy section, grabbed a carton of cottage cheese and was on my way. I didn't want the texture of the cottage cheese to mess up my dish so I just whizzed up the amount I needed in the food processor and voila! Problem solved, Aldi style. Another reason this is a great option is cottage cheese is less expensive than ricotta and if you don't use the whole container you can just eat the cottage cheese with scrumptious slices of end of summer tomatoes whereas the ricotta might get shoved to the back of the fridge and forgotten about until it's time to clean it out to make room for all the food at Thanksgiving. Not that I've ever had that happen. Ahem. So, make a batch or two of this easy, cheesy pasta and be thankful for a quiet house this fall because we all know that summer will be upon us again soon enough.
Pepperoni Pizza Pasta Bake (adapted from tasteofhome.com)

1 lb. spiral pasta (or other short pasta of your choice)
1 lb. (85% lean) ground beef (could use leaner beef or even ground turkey if desired)
1 large onion, diced
2 t. salt, divided
1/2 t. garlic powder
1/2 t. Italian seasoning
1/2 t. pepper
1 (25 oz.) jar marinara sauce
2 large eggs
2 c. (1%) small curd cottage cheese, processed in a food processor until smooth
1/2 c. Parmesan cheese (plus more for sprinkling on top if desired)
2 c. shredded part-skim mozzarella cheese
1 (5 oz.) package sliced pepperoni (turkey pepperoni would work too)

Preheat oven to 350. Spray a 9X13 baking dish with cooking spray and set aside. Cook pasta according to package directions then return it to the pot you cooked it in. Meanwhile, cook the beef and onion over medium heat for 8-10 minutes, crumbling the beef with a wooden spoon as it cooks. Sprinkle with 1 t. salt, garlic powder, Italian seasoning and pepper. Stir in the marinara, and remove from the heat.

In a large bowl whisk the eggs then add the cottage cheese, 1/2 c. Parmesan cheese,  mozzarella and remaining 1 t. salt and stir to combine. 

To the pot with the pasta add the meat mixture, cheese mixture and pepperoni. Stir together with a big spoon to combine. Pour into the prepared pan, sprinkle with extra Parmesan if desired, then bake, uncovered for 25-30 minutes. 

10 servings (507 calories each serving) according to my calculator on loseit.com

Penne with Corn and Spicy Sausage

There are so many things to say about this pasta, so hang on to your hats. I saw Giada DeLaurentiis make this on her show and instantly fell in love. I also knew only one bite of this stuff would be necessary, because it's a decadence overload! Know this: if you need a dish with less than roughly 500 calories a serving, this is not your dish. Now let's get on to the good stuff! 
 
On her show, Giada used Calabrian chile paste in this dish to spice it up. Since I could not find it at my local grocery store, I chose to use the spicy Italian sausage (as indicated in Giada's original recipe) and added a little crushed red pepper flake for additional heat. If you have the notion to buy the chile paste it can be found on amazon.com and I'm sure it's delicious! It is described as a mixture of hot peppers, basil, salt and pepper. This dish already contains all of those elements, so I felt it wasn't worth the wait for such a seldom-used specialty ingredient. 

I also chose cream cheese when Giada opted for mascarpone. If you're familiar with mascarpone, you know that it is not a cheese at all, but rather a cream thickened with acid; slightly sweet and creamy, often used in desserts like tiramisu. I am not opposed to mascarpone (other than the higher price you pay) but our old friend cream cheese also fits the bill nicely.

With all the technical stuff out of the way, let's talk about the most important thing...FLAVOR. Because this dish packs a flavor punch like no other: spicy Italian sausage, sweet corn, creamy cheese with a little hit of sweet, peppery fresh basil finish. I sent some home with my friend, Rich, who texted me when he was eating it "whatever that corn pasta s**t was is awesome." He's so eloquent. However, in this case, he's right! I usually recommend all things in moderation - including this pasta - although I promise you can't stop at just one bite.

Penne with Corn and Spicy Sausage (adapted from foodnetwork.com)

1 lb. penne pasta
1 T. olive oil
1 small yellow onion, diced
1 lb. spicy Italian sausage (KC friends, try Scimeca brand)
1 t. crushed red pepper flakes
2 c. frozen corn, thawed (Trader Joe's fire-roasted corn, anyone?)
1 t. salt (plus more for salting pasta water)
8 oz. low fat cream cheese, at room temperature
1 c. grated Parmesan cheese
1/4 c. fresh basil, finely chopped

Cook the pasta in well salted water according to package directions. Before draining, reserve 1 c. pasta water. Drain the pasta then set aside. Heat the oil in a medium skillet over medium high heat and add the onion. Saute the onion for 5 minutes then add the sausage, breaking it up into small bits as it cooks. When the sausage is cooked through add the crushed red pepper, corn, salt and cream cheese. Cook and stir until the cream cheese is totally melted into the sausage mixture. Add the sausage mixture to the pan with the pasta along with the reserved pasta water (I used about 3/4 c.) and Parmesan cheese. Toss to coat the pasta. Divide among 6 bowls and garnish with basil. Eat one of the bowls, then later blame it on the cat, or dog, growing boy, or husband; basically any other usual suspects you have running around the house.

6 servings (722 calories each serving) according to my calculator on loseit.com

Queso Taco Pasta Bake

In exactly one week it will be Cinco de Mayo. At my house any day could be Cinco de Mayo because of how much we love Mexican food. Really, it's just another great excuse to eat dishes like tacos, enchiladas, tostadas and burritos. In this case, my love for Mexican flavors is combined with another favorite...pasta! This is not just any old cheese sauce either. If you love queso dip at the beginning of the meal you are gonna love this creamy, cheesy, decadent tasting pasta. You will also thank your estrellas afortunadas that it is surprisingly low cal (for pasta, anyway) thanks to the use of ground turkey instead of beef and a chicken broth-based sauce. A full meal in one dish, this will satisfy your cravings and fill your belly on Cinco de Mayo, or any other day.

Queso Taco Pasta Bake (adapted from picky-palate.com)

4 T. unsalted butter
1/4 c. all purpose flour
1 1/2 t. salt, divided
1 t. pepper, divided
1 (15 oz.) can reduced sodium chicken broth
1/2 c. salsa (I used Herdez mild)
2 c. shredded Velveeta queso blanco cheese, divided
1 T. olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
19 oz. ground turkey (I used 93/7)
1 (10 oz.) can Rotel tomatoes
1 T. cumin
Juice of 1 lime
1 lb. penne pasta (or other short pasta of your choice)

Preheat the oven to 350. Spray a 9X13 baking dish with cooking spray and set aside. In a medium saucepan melt the butter over medium heat then whisk in the flour, 1/2 t. salt and 1/2 t. pepper. Cook, whisking constantly, for about 30 seconds. Slowly whisk in the chicken broth until smooth. Increase the heat to high and whisk constantly until thickened. Add the salsa and 1 1/2 c. of the cheese. Turn off the heat and stir until the cheese is melted. Set aside.

Heat the olive oil in a medium skillet over medium heat and add the onion. Saute, stirring occasionally, for 5-10 minutes until the onion is softened. Add the garlic and continue cooking for 1 minute more. Add the turkey, remaining 1 t. salt and remaining 1/2 t. pepper and cook, breaking up the meat until it is cooked through. Add the Rotel, cumin and lime juice and stir to combine.

Meanwhile, cook the pasta according to the package directions, drain and return to the pot. Add the cheese sauce and ground turkey to the pot with the pasta and stir until well combined. Pour the mixture into the prepared baking dish and top with remaining 1/2 c. cheese. Cover with foil and bake for 25 minutes. Remove the foil and bake an additional 5 minutes. Allow to sit for 5-10 minutes before serving.

8 servings (480 calories each serving) according to my calculator on loseit.com

Penne with Pork Ragu

This seems to be one of those "spring" weeks in Kansas City where you wonder where spring has gone. You know the drill: beautiful 70 degree weather pretty consistently for the past couple of weeks, trees blooming, bunnies in the yard, followed by a week-long forecast of highs in the 50s and low 60s with clouds and rain. It's enough to make you retreat to your sweatshirt and wooly socks, with a big, steamy bowl of pasta for dinner, while curled up on the couch with your favorite fleece blanket on your lap…if you're into that sort of thing. I am definitely into that sort of thing. With that in mind, I give you this recipe for Penne with Pork Ragu - a last hurrah to winter and all things cozy before the spring actually starts. Because it will actually start. And while I'm looking forward to all things grilled, farmers markets, chilled sauvignon blanc and popsicles there comes a time when I long for these cozy dishes again. It's one of my favorite things about living in a part of the country that experiences all four seasons, sometimes in random order.

Penne with Pork Ragu (adapted from foodnetwork.com)

3 lb. pork loin, trimmed of fat
1 1/2 t. salt
1/2 t. pepper
1/2 t. dried thyme
1 t. dried rosemary
1 bay leaf
2 large yellow onions, diced
5 cloves garlic, minced
1 c. low sodium chicken broth
1 (28 oz.) can crushed tomatoes
1 (3") Parmesan cheese rind (if you don't have a Parmesan cheese rind just add 1/4 c. grated Parmesan cheese)
1/2 t. crushed red pepper 
1 lb. penne pasta
Additional grated Parmesan cheese for serving, if desired

Season the pork with the salt, pepper, thyme and rosemary then place in a 4 or 6 qt. slow cooker that has been sprayed with cooking spray. Add the bay leaf, onion, garlic, chicken broth, tomatoes, Parmesan rind and crushed red pepper. Cover and cook on low for 4-6 hours or on high for 2-4 hours. Shred the pork with two forks. When ready to serve cook the pasta according to the package directions then add the the crock pot with the pork ragu. Stir to combine and serve in bowls with an extra sprinkling of Parmesan if desired.

9 servings (382 calories each serving) according to my calculator on loseit.com

Lemon Orzo with Roasted Asparagus

When spring comes, I want asparagus. And when I say I want asparagus, I mean I want it on my plate all the time - in pasta, as a side, roasted, grilled, in a boat, with a goat, in the rain, on a train - you name it. Here's a dish that will cure all of your asparagus cravings. Playing the roles of carb and veggie in one, it may serve as consummate companion to any meat, or stand alone as a fantastic light lunch. I served it with this Spice Rubbed Salmon with Avocado Salsa a couple of weeks ago and the result was pure bliss. What could be better than broiled asparagus with salty feta, tangy lemon, and perfectly cooked orzo pasta? The answer is nothing. Nothing (this healthful) is better than that, at least in springtime. Asparagus and orzo FTW!

Lemon Orzo with Roasted Asparagus (adapted from twopeasandtheirpod.com)

8 oz. orzo pasta
1 bundle asparagus, woody ends trimmed then cut into thirds
1 T. olive oil
1 t. salt, divided
1/2 t. pepper, divided
1/4 c. freshly squeezed lemon juice
1/3 c. feta cheese

Place the oven rack on the top rung then preheat the broiler. Meanwhile, cook the pasta according to package directions, drain, transfer to a large bowl and set aside to cool slightly. Spray a baking sheet with cooking spray then place the asparagus pieces on the baking sheet. Toss the asparagus with the olive oil, 1/2 t. salt and 1/4 t. pepper. Broil for 3-5 minutes until tender and slightly browned. Add the asparagus to the bowl with the cooked pasta. Add the remaining 1/2 t. salt, 1/4 t. pepper, lemon juice and feta to the bowl and toss to combine. Serve at room temperature.

6 servings (185 calories each serving) according to my calculator on loseit.com

Pesto Pasta with Chicken Sausage and Roasted Brussels Sprouts

I don't know about you but here in KC we're in this weird weather transition stage. If you live here you know what I mean; it could be 75 and sunny one day and 50 and drizzly the next. This is the time of year when you have to look at the forecast every day because mother nature is so finicky (she is a woman, after all). For me the unpredictable weather means I am in a food dichotomy as well because I want to be eating salads with fresh ingredients but I also want pasta and soup. This dish might be the perfect combo for the weather conundrum we're in. Pesto (yes, it's from a jar) with pasta, chicken sausage and brussels sprouts. Pesto is something I typically think of eating in the summer time. In fact, I like to make big batches and then freeze it to have on hand when I am in a winter slump. In this case I had run out of my winter stash however, there are some really great jarred options out there (including the basil pesto at Aldi) and that's what I used in this dish. Brussels sprouts, on the other hand are a decidedly fall and winter vegetable in my mind. If you don't like brussels sprouts, roasted asparagus would be an excellent (and spring-y!) substitute here. This is, quite possibly, the perfect dish for your seasonal confusion, assuming the seasons are confusing you like they are me. Mostly it's just an excuse to eat pasta which is never a bad thing!

Pesto Pasta with Chicken Sausage and Roasted Brussels Sprouts (very slightly adapted from gimmesomeoven.com)

1 lb. fresh brussels sprouts, ends trimmed and outer leaves removed then cut in half
2 T. olive oil, divided
1/2 t. salt
1/2 t. pepper
1 lb. short pasta of your choice (penne, rigatoni, etc. I used pipe rigate)
4 fully cooked chicken sausage links (I used Johnsonville Three Cheese Italian Style)
5 cloves garlic, minced
1/3 c. basil pesto
1/2 c. Parmesan cheese plus more for serving if desired

Preheat the oven to 400. In a large bowl mix together the brussels sprouts, 1 T. olive oil, salt and pepper and toss to combine. Prepare a baking sheet with cooking spray and spread the brussels sprouts on it evenly. Roast for about 15-25 minutes depending on the size of your brussels sprouts. Mine were pretty tiny so they roasted only 15 minutes. Remove from the oven and set aside.

Meanwhile cook the pasta according to package directions, reserving 1/2 c. of pasta cooking water before draining. Drain and set aside.

While the brussels sprouts and pasta are working heat the remaining 1 T. olive oil in a medium skillet and add the sausage and cook, stirring occasionally until browned, about 6-8 minutes. Add the garlic and continue cooking for 1 minute more.

Once all components are cooked add the brussels sprouts, chicken sausage and pesto to the pot with the pasta and add the reserved pasta cooking water along with 1/2 c. Parmesan cheese and stir to combine. Divide the pasta among six bowls and serve with an extra sprinkling of Parmesan if desired.

6 servings  (546 calories each serving) according to my calculator on loseit.com

Goat Cheese Pasta with Broccoli, Red Pepper and Sliced Almonds

It's Meatless Monday! I know some folks that do this weekly and several full-time vegetarians too, but cooking vegetarian is more of a “sometimes thing" for me, and not always on Monday, because I like to mix it up (I'm such a rebel like that). Now some might assume going meatless means going tasteless (that would be the short-lived Tasteless Tuesday fad that never caught on) but that is not the case, my friends. As a matter of fact, this dish is a great example of how going meatless can set off an explosion of flavor in your mouth (no family members were harmed in the making or eating of this dish, promise). Just boil up some pasta, make a quick sauce from broccoli, red pepper, goat cheese (amen) and vegetable broth and toss in some toasted sliced almonds for garnish. Boom! Even the carnivores will be happy, and if they're not…well, they can make their own peanut butter sandwich, which ironically does not contain meat either. I love it when I get to win in the kitchen.

Goat Cheese Pasta with Broccoli, Red Pepper and Sliced Almonds (adapted from therecipecritic.com)

1 lb. short pasta (I used rotini but penne or rigatoni would work too)
1 T. olive oil
1 lb. broccoli crowns, cut into bite sized pieces (about 4 c.)
2 red bell peppers, sliced
2 c. vegetable broth (chicken broth works too. Well, it doesn't work if you're a vegetarian but you know what I mean.)
2 T. unsalted butter
8 oz. goat cheese, crumbled
1/4 c. sliced almonds, toasted
Salt and pepper to taste

Cook the pasta in a large pot of boiling salted water until al dente. Reserve 1 c. of pasta cooking water, drain and set aside. Meanwhile, heat the olive oil over medium high heat in a large skillet. Add the broccoli and red pepper and saute until tender but not overcooked, about 7-10 minutes. When the vegetables are tender add the broth and allow it to reduce by about half. Add the butter and goat cheese and stir until smooth and creamy. Pour the sauce into the drained pasta along with some of the reserved pasta water and sliced almonds, adding more pasta water until the sauce is the consistency you prefer. Stir to combine, taste and season with salt and pepper to taste. 

6 servings (485 calories each serving) according to my calculator on loseit.com

Stove Top Mac and Cheese

Need a cure for your case of the Mondays? I gotcha covered today! Yep, that's right you can sit back, relax and enjoy the ride because today is gonna be a great day. If you'll recall from my post this past Friday, last Monday I awoke at 5:45 a.m. with high expectations. I managed to get out of bed to do my Bible study before everyone else in the house got up, posted my blog, started laundry, ate breakfast in peace (can I get an amen?) and then...I went in to wake up my 5 year old. He was sick. And when I say sick I mean fever of 102, lethargic, headache, not going to preschool sick. There went my plans to go to the grocery store. Luckily I had a few leftovers of Mongolian Beef in my fridge from the night before and a few frozen pizzas in my freezer. Dinner for Monday and lunches for Tuesday were covered. Whew. Until...the 9 year old said "mom I don't LIKE frozen pizza." Did I mention he waited until I was heating up the oven to cook the frozen pizza at 5:15? When did he become such a little food snob anyway?! When I stepped back to think about it I realized that this kid rarely complains and, in fact, is always complimenting my food. I mean the kid calls me "Kitch" (short for kitchen) more than he calls me mom. I am not even joking. What's a mom to do? Make homemade mac and cheese, that's what. I had some elbow macaroni, half and half, velveeta and frozen diced onion in my freezer (never go without frozen onion friends, it's a lifesaver in situations such as these) so I said "would you like some mac and cheese?" to which I was served a big smile and a hug. Mom to the rescue! I was so pleased with the results that I had to share them here. I hope you'll make a pot tonight and cure your Monday (or frozen pizza) blues.

Stove Top Mac and Cheese

12 oz. elbow macaroni
1 T. olive oil
1 small yellow onion, diced
1/2 t. salt
1/4 t. pepper
1/2 t. paprika
12 oz. velveeta cheese, cut into cubes
2 T. unsalted butter
1 c. fat free half and half

Prepare pasta according to package directions. Drain and return to the pot. While the pasta cooks, heat the olive oil in a small skillet over medium heat and saute the onion until softened and translucent. Season with salt, pepper and paprika. Add the onions, velveeta, butter and half and half to the drained pasta and cook, stirring constantly over low heat until the cheese is melted. Serve immediately.

6 servings (420 calories each serving) according to my calculator on loseit.com

Skillet Chicken Lasagna

Lasagna has been a long-time favorite in my family. I can remember many family dinners around the table starring my mom's lasagna. In fact, if my memory serves correctly, my sister announced one of her pregnancies over a pan of lasagna. Yes, there is a lot of sentimental value attached to such a comfort food. There's also a lot of time necessary to prepare a great pan of lasagna. Don't get me wrong, I'm not opposed to putting in the time required to prepare lasagna on special occasions, but what if I told you it's possible to get all the flavor without all of the work? Would you be interested? Didn't you come here for the time-saving shortcuts? Okay, great, let's get cooking.

This skillet chicken lasagna delivers all the components and flavors of lasagna and can be made in about a half an hour (or, the time it takes for your children to turn their newly-cleaned room back into a pig stye). Just boil up some bow tie pasta, then combine it with a sauce (good store-bought marinara, please) that is dressed up with chicken, onion, garlic, tons of cheese and a dash of crushed red pepper for a little heat. Your family will snarf this down and ask for seconds. The good news is there will be seconds, because it makes a ton. Serve it up and start making some more family memories. Mama mia!

Skillet Chicken Lasagna (adapted from thepioneerwoman.com)

1 lb. bowtie pasta
1 T. olive oil
1 lb. boneless, skinless chicken breasts, cut into small pieces
1 T. Italian seasoning
Salt
1 medium yellow onion, diced
2 cloves garlic, minced
1 1/4 c. low sodium chicken broth
1 (25 oz.) jar marinara sauce (I used tomato basil)
1 t. crushed red pepper
3/4 c. part skim ricotta cheese
1 1/2 c. grated mozzarella cheese
1/2 c. grated Parmesan cheese, plus more for serving if desired

Cook the pasta according to package directions, drain, return to the pot it was cooked in and set aside. Heat the oil in a large skillet over medium heat and add the chicken, Italian seasoning, salt, onion and garlic. Saute, stirring occasionally, for 10 minutes until the chicken is cooked through and the onion is translucent. 

Add the broth, scraping the bottom of the pan to loosen any bits then simmer for 3 minutes to let the broth reduce. Add the marinara sauce, crushed red pepper and additional salt to taste then simmer for 10 minutes. Add the sauce to the cooked pasta along with the ricotta, mozzarella and Parmesan. Serve immediately with extra Parmesan cheese if desired.

6 servings (588 calories each serving) according to my calculator on loseit.com

French Onion Pasta

We are near the finish line on pasta week, friends! Are you sufficiently carbo-loaded yet? This last recipe pays homage to one of my favorite things in the whole world:  French onion soup. Toss penne with this flavorful sauce made from - sacre bleu! - onion soup mix (shhhh...it will be our little secret), marsala wine, fat-free half & half and mozzarella. I know what you're thinking:  none of these ingredients are traditional French onion soup items. Nope, they're not, but the flavor they achieve together begs to differ. This tastes remarkably similar to French onion soup and it's a great alternative when you don't have the time to commit to the real deal. So devour French onion soup in pasta form and be happy, full and have a little time on your hands to do something else you enjoy. After all this pasta I'm thinking a nap might be in order?

French Onion Pasta (adapted from stephaniecooks.blogspot.com)

1 lb. penne pasta

1 T. olive oil

1 large shallot, finely diced

4 cloves garlic, minced

1 c. dry marsala wine

1 c. low sodium vegetable broth 

2 (1 oz.) packets French onion soup mix

1/2 c. fat free half and half

1/2 c. shredded mozzarella cheese

Parmesan cheese, for garnish (if desired)

Cook pasta according to package directions reserving 1/2 c. of the pasta cooking water before draining. Set aside and keep warm. In a medium skillet heat the olive oil over medium heat and add the shallots and garlic. Cook, stirring frequently, for 3-5 minutes or until soft. Add the marsala, scraping up any bits on the bottom of the pan. Add the broth and onion soup mix and simmer for 20 minutes, stirring occasionally. Turn off the heat, add the half & half and mozzarella and stir until the cheese is melted. Toss the sauce with the pasta and reserved pasta water then serve garnished with Parmesan cheese.

6 servings (436 calories each serving) according to my calculator on loseit.com

Chili Tortellini

Let's be honest. Sometimes cooking is not something we want to do, it's something we have to do. Feeding our family a (hopefully) delicious and (maybe) nutritious meal is a daily necessity, and even for a food lover such as myself the planning, shopping and execution of that whole thing can get tedious at times. Who wants to spend time figuring out what they're going to make, write out a list, drag a preschooler to the grocery store in the cold, come home and put it all away and then prepare a meal? Not me! So, if I were to tell you that I have a complete no-brainer recipe for you that makes a ton of food and tastes great, would you want to know about it? I thought so. Meet Chili Tortellini! Now, if you’re a faithful follower of Shel's Kitchen, you might remember One Pot Chili Mac & Cheese from November: chili and macaroni together in one cheesy dish that could not be beaten…until today. Picture the cheese element in that recipe replaced by cheese tortellini. Go ahead, I'll wait. That's right, now you can see (and almost taste) those little pillows of cheesy goodness tucked right into your spicy chili, giving it a much needed texture difference as you enjoy bite after cheesy, spicy bite. But wait, there’s more! This dish comes together in less than 30 minutes. Perfect for those chilly (see what I did there?) nights when you have to run back and forth to basketball, dance and karate; you can whip this up and leave it sitting in the pot on low while you run every which way and gobble it up whenever you have a minute. Dinner made easily and quickly because let's face it, life ain't always a cake walk...but dinner can be!

Chili Tortellini (adapted from picky-palate.com)

2 (9 oz.) packages fresh cheese tortellini
1 T. extra virgin olive oil
1 medium yellow onion, diced
2 garlic cloves, minced
1 lb. lean ground beef (I used 93%)
1 t. salt
1/2 t. pepper
4 c. reduced sodium chicken broth
2 (15 oz.) cans beans, drained and rinsed (I used kidney beans but pinto would work great too!)
1 (10 oz.) can Rotel tomatoes
2 T. cumin
1 1/2 T. chili powder
1/2 c. fresh cilantro, chopped

Cook tortellini according to package directions then drain and set aside. While the tortellini cooks heat the olive oil in a large soup pot over medium high heat then add the onion. Saute the onion for 5-7 minutes until tender. Add the garlic and continue cooking for 30 seconds more. Add the beef and stir, breaking up with a wooden spoon, until cooked through and no longer pink. Season with salt and pepper then add the broth, beans, tomatoes, cumin and chili powder. Simmer for 10-15 minutes over medium heat. Add the cooked tortellini and cilantro and serve!

8 servings (362 calories each serving) according to my calculator on loseit.com

Garlic and Herb Pasta with Broccoli

Are you a fan of alfredo sauce in your mouth but not on your hips? Here's the perfect solution! A pasta that is chock full of broccoli, herbs (most are dried and probably already in your pantry) and a quick, easy, alfredo-like sauce made with vegetable broth and cornstarch then flavored with Parmesan cheese. It's vegetarian, fast, delicious and low cal (under 500 calories for a nice sized bowl that won't leave you wondering what you're gonna eat next). Pasta that tastes decadent and you can feel good about eating it? I'm down with that!

Garlic and Herb Pasta with Broccoli (adapted from bakeyourday.net)

1 lb. short pasta (penne, rigatoni, bowtie, cavatappi)
1 T. olive oil
6 cloves garlic, minced
2 lb. fresh broccoli crowns, cut into florets
1/2 c. fresh parsley
1 t. dried oregano
1 t. dried basil
1/2 t. dried thyme
4 c. vegetable broth, divided
1/4 c. cornstarch
1/2 c. Parmesan cheese
Salt and pepper

Cook the pasta according to package directions. While the pasta cooks, add the oil to a large skillet, heat over medium heat and add the garlic, stirring constantly for 30-45 seconds. Add the broccoli along with a pinch of salt and stir. Cook for 6 minutes until the broccoli is slightly tender. Add the herbs and 1 c. of the broth. Bring to a simmer and cook for another 4-5 minutes, stirring occasionally. In a medium bowl whisk together the remaining broth and the cornstarch. Add the mixture to the pan with the broccoli and stir until the sauce thickens. Stir in the cheese and season with salt and pepper to taste. 

6 servings (411 calories each serving) according to my calculator on loseit.com

Penne alla Senese

Today it's time for a hearty pasta dish that really sticks to your ribs. Let's just get this out of the way now; this is not a low calorie pasta dish. It is, however, one of the best pasta dishes I've made in a long time. I mean with sausage, prosciutto, half & half (at least it's fat free), Parmesan and walnuts what's not to love? In the time it takes to boil water and cook the penne you can have this sauce done. It's okay to indulge every once in a while; I mean, how else are we supposed to be able to keep our new year's resolutions? If you have new year's resolutions, that is. I don't make them because all I do is end up disappointing myself...then eating this pasta...then feeling bad about eating this pasta...then you are totally negating the deliciousness AND okayness of eating a dish like this every once in a while. Don't negate. Eat.

Penne alla Senese (adapted from Every Day with Rachael Ray, January/February 2015)


1 lb. penne
1 T. olive oil
1 T. unsalted butter
1 lb. fresh sweet Italian sausage, casings removed
1 c. walnut pieces
1 small onion, diced
2 cloves garlic, minced
3 oz. prosciutto, finely chopped
1 T. dried rosemary
1/4 c. brandy or cognac
1 c. fat free half and half
1 T. dried sage
Salt
1 c. (4 oz.) Parmesan cheese, grated

Bring a large pot of water to a boil for the pasta and cook according to package directions, reserving about 1/2 c. of the pasta cooking water before draining. In a large skillet heat the olive oil and butter until the butter is melted then add the sausage and walnuts and cook over medium heat, stirring occasionally to break up the sausage, until the sausage is a deep golden brown and cooked through. 

Add the onion and garlic and stir until the onion begins to soften, about 3-5 minutes. Add the prosciutto and rosemary and cook for 1-2 minutes. Add the brandy or cognac and stir to scrape up any brown bits on the bottom of the skillet. Add the half and half and sage and bring to a bubble. Reduce the heat to low and let simmer, stirring occasionally, while the pasta cooks. Toss the cooked pasta with the sauce, the reserved pasta cooking water and Parmesan cheese. Divide among 6 bowls and serve!

6 servings (677 calories each serving) according to my calculator on loseit.com

Penne with Roasted Cauliflower and Lemon Caper Vinaigrette

Looking at all the dishes I've been working on to share with you, I realized it's the perfect time to officially declare "Pasta Week" on Shel's Kitchen! This week will offer freedom to those of you relegated to run-of-the-mill rigatoni and spiritless spaghetti. To everyone looking to feed your family a flavorful feast! ...to bring forth a banquet on a budget! ...to spend less time in the kitchen than it takes Peyton Manning to shout "Omaha!" (whatever that means; is football over yet??)

Today's pasta is vegetarian AND uses whole grain or whole wheat pasta (not true of the recipe I'm sharing tomorrow; stay tuned) so you can feel good about eating your pasta! Just roast up a bunch of cauliflower with garlic and red onions, add some grape tomatoes at the end, toss the whole thing together with your pasta and a tangy lemon caper vinaigrette. It's that simple and tastes divine. In fact, if you're a carnivore and typically crave meat in your pasta dishes (say, Italian sausage and prosciutto? (preview)) you will still be satisfied by this dish. When roasted, the cauliflower takes on a wonderful nutty flavor that is sure to satisfy. Give it a try and feel good about eating pasta. No more boring bucatini or forgettable farfalle for you!

Penne with Roasted Cauliflower and Lemon Caper Vinaigrette (adapted from twopeasandtheirpod.com

2 small heads cauliflower, cut into bite sized florets
6 cloves garlic, smashed and skin removed
1 small red onion, sliced
1/4 c. olive oil, divided
Salt and pepper, to taste
1 pint grape tomatoes
1 (13.25 oz.) box whole grain or whole wheat penne pasta (or other pasta shape of your choice)
6 T. freshly squeezed lemon juice
6 T. capers
2 T. honey
2 t. Dijon mustard
1/2 t. crushed red pepper
1 c. shredded Parmesan cheese

Preheat the oven to 400. Place the cauliflower, garlic and onion on the baking sheet. Drizzle with 2 T. of the olive oil and toss until well coated. Season with salt and pepper then roast until golden brown and tender, about 20 minutes. Remove the pan from the oven and stir the cauliflower. Add the tomatoes and return the pan to the oven and continue roasting for an additional 10 minutes.

While the cauliflower is roasting, bring a large pot of salted water to a boil and cook the pasta until al dente (check the package directions), drain, return to the pot and set aside.

To make the lemon caper vinaigrette place the remaining 2 T. olive oil, lemon juice, capers, honey, mustard and red pepper flakes in a small bowl and whisk to combine. Set aside.

When the cauliflower is roasted add it to the pan with the pasta then add the lemon caper vinaigrette and toss to combine. Add half of the Parmesan cheese and toss again. Taste for seasoning (try not to impulsively shovel three forkfuls in your mouth before regaining your senses), adding more salt and pepper as needed. Serve with the remaining shredded Parmesan on top.

6 servings (400 calories each serving) according to my calculator on loseit.com

Crock Pot Chicken Marsala

I have always loved chicken marsala. In fact, you might remember this appetizer recipe for Chicken Marsala Meatballs that I posted a couple weeks ago. Eating this dish elicits fond memories of childhood, visiting a popular Italian chain restaurant with my family and thinking it was the height of elegance to order chicken marsala. There we'd be: me, my mom and dad, my two sisters, my grandma, grandpa and uncle eating our salad and breadsticks. Out would come the holy grail of Italian food; my 9-year old self was in heaven! Chicken marsala is really quite basic, but flavor-packed due to the addition of bacon, mushrooms and of course, marsala wine. 

Fast forward a few years and you'll find me making a version of this childhood favorite in my favorite kitchen tool, the crock pot. Typically, chicken marsala is thickened with flour but I opted not to do that because I served it over egg noodles and I wanted plenty of sauce for them to soak up. If you like a thicker sauce, feel free to thicken it with flour at the end. Either way works and doesn't make a difference in the flavor (or the childhood memories). Buon appetito!

Crock Pot Chicken Marsala (adapted from momswithcrockpots.com)

4 oz. bacon

2 lb. boneless, skinless chicken breasts

16 oz. sliced mushrooms

1/2 c. dry marsala wine

1/2 c. low sodium chicken broth

1/4 c. fresh parsley, chopped

2 t. salt

1/2 t. pepper

12 oz. egg noodles, cooked according to package directions (for serving)

Chop the bacon into small pieces and brown in a small skillet over medium heat. Remove to a paper towel to drain. While the bacon cooks cut the chicken into bite sized chunks and place it in a 6 qt. slow cooker that has been sprayed with cooking spray. Add the mushrooms, wine, chicken broth, parsley, salt, pepper and bacon. Cover and cook on low for 4-6 hours or on high for 2-4 hours. Serve over egg noodles.

6 servings (468 calories each serving) according to my calculator on loseit.com

Egg Noodles with Sun Dried Tomatoes, Chicken Sausage and Garlic

'Tis the season to be busy. I mean jolly. Yes, I'm certain that's what I meant. If you're like me and everyone else in the world you are busier than normal right now. Yes, you still have your job, your kids' homework to do (I mean, help with) and laundry to fold but perhaps you are also hosting holiday parties, singing in your church choir Christmas program, shopping and wrapping presents and planning menus for the next two weeks of merriment. Whew! And, these people you call family (i.e. your husband and kids) still want dinner every night. They are so demanding, aren't they?

What if I told you it is possible to make a pasta dish in which the pasta is cooked right there in the sauce? A delicious one pot wonder with tart sun dried tomatoes, smoky chicken sausage and minced garlic with egg noodles cooked in a sauce made with chicken broth and fat free half and half. Wonders never cease, my friends. I have seen a lot of these types of recipes around lately and I admit, I've been skeptical. I mean, pasta needs to be cooked in a BIG pot of boiling water right? Wrong! This recipe works, it tastes great, it makes a ton (can you say lunch the next day?) and it's on the table in less than 30 minutes. I know that's good at any time of the year but especially great when you are hastily getting everyone out the door for the school Christmas program. And, on a night like that, dinner being a little less complicated and a little more comforting is a good thing. Don't let the holidays pass you by because you are stressed about dinner. Enjoy time with your family and friends and cook in one pot. You can save complicated for later.

Egg Noodles with Sun Dried Tomatoes, Chicken Sausage and Garlic (adapted from bunsinmyoven.com)

1 T. olive oil
24 oz. fully cooked smoked chicken sausage, sliced into coins
1 yellow onion, diced
3 cloves garlic, minced
5 oz. julienned sun dried tomatoes (not in oil)
16 oz. egg noodles
4 c. low sodium chicken broth
1/2 c. water
1 c. fat free half and half
1 c. shredded swiss cheese
4 T. parsley, chopped

Heat the olive oil in a large dutch oven over medium heat then add the sausage and onion to the pan and cook, stirring occasionally, for 5 minutes. Add the garlic and cook for 1 minute more. Add the sun dried tomatoes, egg noodles, chicken broth, water, and half and half to the pan and stir to combine. Bring to a boil over medium heat. Once boiling, reduce the heat to medium low, stir and cover the pot. Continue cooking for 12 minutes. Remove from the heat, add the cheese and parsley and stir. Cover the pot and let sit for 5 minutes before serving.

10 servings (440 calories each serving) according to my calculator on loseit.com

Pasta Puttanesca

Are you, like so many others, afraid of anchovies? Yes, those hairy looking little fishies in a tin tucked away in the canned meat aisle of your grocery store. Let's face it, pop culture has given them a bad rap so most people are biased against even trying them. But there's really nothing to fear about these little delicacies. Some might say they are too salty or too fishy; I say they are too delicious to resist. See, anchovies add a ton of flavor for not a lot of dough (or calories) and chances are if you've ever had a good Caesar salad, you've eaten them. And worcestershire sauce? Anchovies! You don't believe me? Go and grab your bottle of "Lea and Perrins" right now. Go ahead, I'll wait (insert Jeopardy music here)........ANCHOVIES! Boo-yah!

In light of our recent anchovy enlightenment I am bringing you my all-time favorite red sauce recipe which contains no less than one entire tin of, you guessed it, anchovies. These babies are sautéed up with a ton of garlic, crushed red pepper for a little heat, capers and kalamata olives for additional saltiness and combined with tomatoes to make a quick, flavor packed red sauce called puttanesca. I mean this sauce comes together in the time it takes to boil the pasta, and is so rich and flavorful that I would serve it to guests garnished with a little Parmesan cheese and a side of garlic bread. Note there is no salt added to this dish. Why? You don't need it when the anchovies, capers and olives bringing saltiness to the party. But please do give your pasta water a generous salting before you dump the pasta in, because it's the only chance you get to season the pasta. So next time you're in the canned meat aisle conquer your fear, grab a can of these little cuties and make this pasta. It may change your life. If not, it will at least change the way you feel about anchovies and, if you ask me, that's a culinary win!

Pasta Puttanesca (adapted from foodnetwork.com)

1 T. olive oil
6 cloves garlic, minced
1 (2 oz.) tin anchovy fillets, drained and finely chopped
1/2 t. crushed red pepper
20 kalamata olives, coarsely chopped
3 T. capers
1 (28 oz.) can crushed tomatoes
1 (14 oz.) can diced tomatoes
1/2 t. pepper
1/4 c. parsley, chopped
1 lb. penne pasta, cooked according to package directions (feel free to use any pasta you like)
Shredded Parmesan cheese for serving, if desired

Heat a large skillet over medium heat and add the oil, garlic, anchovies and crushed red pepper. Saute the mixture until the anchovies melt into the oil and dissolve, about 3 minutes. Add the olives, capers, tomatoes, pepper and parsley. Bring the sauce to a bubble and reduce the heat to a simmer. Simmer for 8-10 minutes. Toss the sauce with the cooked pasta and top with Parmesan cheese if desired.

6 servings (414 calories each serving) according to my calculator on loseit.com

Stove Top Pastitsio Pasta

One of the things I look forward to during the summer months is a Greek festival that is put on by a local Greek orthodox church. For several summers now my husband and I have loaded up the kids and headed over to the church on that June weekend. Since it's only the one weekend sometimes we head over there twice. We're crazy like that. For 53 years now this church has been hosting the festival and for good reason! The minute we walk up to the big outdoor tent, my husband donning his Greek fisherman hat, we hear the live gypsy-like music ringing across the parking lot, smell the roasted lamb and feel the excitement about the dolmades eating contest my husband and son inflict upon themselves we know we have made the right dining choice (again.) Dolmades are stuffed grape leaves and they are without a doubt a highlight of the festival for us. Savory, with a hint of tartness from lemon and gaminess from ground lamb they are the perfect appetizer. Another thing they serve is pastitsio (past-eats-ee-oh) let me tell you what it is. It's a layered pasta dish (similar to lasagna) with ground beef or lamb, pasta and béchamel (a white sauce made with butter, flour, milk and often, cheese) that is flavored with nutmeg or cinnamon. Simply put, it is to die for. It's also a lot of work, but not anymore!  

The version of pastitsio I am sharing with you today is made totally on the stovetop and the sauce comes together in the time it takes to cook your pasta! Now you can try authentic pastitsio flavors in a fraction of the time. OPA! (Greek for woo hoo!)

Stove Top Pastitsio Pasta (adapted from lemonsforlulu.com)

1 lb. penne pasta
1 T. extra virgin olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 lb. lean ground beef (I used 96% lean)
4 T. tomato paste
1/4 t. basil 
1/4 t. oregano
1/2 t. thyme
1/4 t. nutmeg
2 t. salt
1/2 t. pepper
1/2 c. fat free half and half
1/4 c. plain yogurt
1/4 c. grated Parmesan cheese, plus extra for garnish

Cook the pasta according to the package directions, reserving 1 c. of the pasta cooking water before draining. While the pasta cooks, heat a large skillet over medium high heat and add the olive, onion and garlic. Saute the onion and garlic for 5-7 minutes until the onion is translucent and soft but not browned. Add the ground beef and cook, breaking up the meat with a wooden spoon, until the meat is cooked through and crumbled. Stir in the tomato paste, basil, oregano, thyme, nutmeg, salt and pepper. Add the half and half and yogurt and stir until the sauce is well blended. Reduce the heat until thick and cook for about 1 minute more. Add the pasta, the reserved pasta water and the Parmesan cheese to the meat mixture and toss to combine. Serve immediately garnished with additional Parmesan if desired.  

6 servings (440 calories each serving) according to my calculator on loseit.com

One Pot Chili Mac and Cheese

Comfort food means different things to different people. For some it can evoke memories of childhood (chicken and noodles like my grandma used to make), for some it can conjure a more spiritual experience like a soup that warms your body and your soul (homemade tomato or french onion for me) and for some it can just be a big old, decadent piece of fried chicken for no apparent reason other than it's there and you can! Well, that and the fact that it's breaded and fried, and it comes with mashed potatoes, gravy, green beans that have been cooked in bacon fat for entirely too long, and a cinnamon roll.  But we're talking about Chili Mac here! Stay on task, Shel!  Comfort food like this Chili Mac is like a big hug from someone that you love, a kiss from your mom after falling down or a sweet memory of days passed.

Sometimes life demands comfort food. Sometimes life screams for comfort food of two kinds in the same dish (in this case macaroni & cheese and chili.) You know the days I'm talking about. When you're bogged down with work or your kids are fighting with each other ALL THE LIVE LONG DAY. A few weekends ago my life was screaming for comfort food so I made this. Now, I don't know why, but chili mac and I had never met. It seems crazy to me now because I can't imagine my life without it and I know it's a familiar dish to so many! Extremely versatile in execution because you can use any ground meat you want, any beans you like and any shape of pasta you have on hand this dish comes together in a flash in ONE POT and feeds a small army!  My husband would say most of my dishes will feed a small army.  Cook up a pot, give yourself a culinary hug and feed your army (and someone else's) with this hearty dish!

One Pot Chili Mac and Cheese (adapted from damndelicious.net)

1 T. olive oil
2 cloves garlic, minced
1 large yellow onion, diced
1 lb. ground beef (I used 96% lean)
8 c. low sodium chicken broth
2 (14 oz.) cans diced tomatoes
1 (15 oz.) can great northern beans, drained and rinsed
1 (15 oz.) can kidney beans, drained and rinsed
4 t. chili powder
3 t. cumin
1 T. salt
1/2 t. pepper
20 oz. uncooked elbow pasta
1 1/2 c. shredded cheddar cheese (I used sharp cheddar)
4 T. cilantro, chopped

Heat the olive oil in a large dutch oven over medium high heat. Add the garlic and onion, reduce the heat to medium low and sauté the onion for 5-7 minutes until it is translucent and softened but not browned. Add the ground beef and cook, breaking up the meat, until cooked through and lightly browned about 5-7 minutes. Stir in the chicken broth, tomatoes, beans, chili powder, cumin, salt and pepper. Bring to a simmer and stir in the pasta. Bring to a boil, cover and reduce the heat to a simmer until the pasta is cooked through, about 13-15 minutes. Remove from the heat and add the cheese, stirring to combine and melt the cheese. Serve immediately, garnished with cilantro.

8 servings (531 calories each serving) according to my calculator on loseit.com