Showing posts with label pasta recipes. Show all posts

3 Cheese & Spinach Baked Spaghetti (Vegetarian/Meatless)

This one is definitely a family favorite. The kids absolutely love it. You can sneak the spinach right on in and the taste practically goes unnoticed! The sharp cheddar gives this dish a power punch, while the cream cheese offers creaminess, and oh the mozzarella provides that ooey-gooey  goodness it's impossible to say no to.

This dish is perfect for those nights the kids have after school activities and you just don't have the time. Tonight's one of those nights for me. The boys have Cross Country.

Cook your pasta as directed. Warm the sauce in a skillet and add the spice blend.

 Once the sauce is warmed. You'll add your spinach and cream cheese. De-li-cious!
Drain your pasta and pour it into a baking dish.
Pour half of the sauce mixture over the noodles and coat pasta evenly.
Pour remaining sauce on top and cover with a mixture of mozzarella and cheddar.
Toss it in the oven until cheese melted.


Here's What You'll Need:

1 (16oz) box of spaghetti
2 (24oz) jars of pasta sauce (I used Food Lion's Chunky Onion, Oregano, Garlic)
1 (8oz) pack of shredded sharp cheddar cheese
1 (8oz) pack of shredded mozzarella cheese
2 cups fresh spinach
2oz of cream cheese
1 tsp garlic powder
1 tsp onion powder
1 tsp basil

Here's What You Do:

1. Preheat oven to 350F. Put a pot of water on for pasta and cook as directed. Drain.
2. While waiting for pasta, in a skillet over medium heat combine pasta sauce and spices. Allow to warm.
3. Add cream cheese to sauce and stir until melted. Add spinach and allow to cook down.
4. Once pasta is cooked and drained, lightly oil a 9x13 dish.
5. Pour pasta into dish.
6. Pour half of the pasta sauce over the spaghetti, coating all the noodles evenly.
7. Pour remaining sauce on top.
8. Top with a mixture of cheddar and mozzarella cheese.
9. Place dish in the oven for 20-25 mins or until cheese is melted.
10. Serve warm.

Creamy Tomato & Spinach Pasta

My wife and I were on one of our usual super early morning trips to the grocery store, when we got on the subject of meat. My brother in law's birthday was over the weekend and I went over and had a few drinks with him and my father in law to celebrate. 

While there, my mother in law made a little something for us to snack on, or as she words it "A little something to feed that stuff". That "stuff" being alcohol.

When I went in the kitchen I noticed there was several selections of meat. There was steak, roast, chicken and fish.
She loves to cook as much as I do and although our cooking styles are completely opposite, they are both equally enjoyable.

As Kenya were conversing, I expressed how much her family loves meat (which there is nothing wrong with) but I am more of a veggie and side kind of gal.

I eat my share of chicken, but her family gives a new meaning to the word carnivore.

Some how we ended up making a bet that we would both go meat free for an entire week. I thought it would be fun to experiment with and perhaps even help me become a little more creative in the kitchen.

So this recipe is for the vegetarians out there. It's super delicious and pretty simple to make.

Here's what you'll need:

 12oz box of bowtie pasta (You will only need half of the box)
1 (14.5oz) can chopped tomatoes (I use roasted garlic)
4oz of fresh spinach
4oz grated parmesan romano cheese; divided
2oz cream cheese
1 (8oz) can of Hunts basil,garlic, oregano tomato sauce
1 tsp oregano
1 tsp basil
1TBSP of garlic powder
salt and pepper to taste

Here's what you do:
1. Boil water and cook pasta according to directions.

2. While waiting for pasta to cook, add can of tomatoes to a skillet over medium heat. Let cook for 2-3mins.

3. Add in tomato sauce and stir. Season sauce by adding oregano, basil, garlic powder and 3oz of grated parmesan romano. Salt and pepper to taste. Turn down heat to a simmer for about 10mins.

4. Cut cream cheese into bite size  pieces and add in different sections of the sauce pot. Stir and allow to melt.

5. After draining pasta, slowly add it to sauce skillet.

6. Coat pasta with sauce.

7. Place spinach in skillet and allow to cook down (about 3-5mins).

8. Top with remaining parmesan romano and serve.
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