Meaty Baked Pasta

Meaty Baked Pasta is hot and cheesy from the oven in a blue casserole dish with handles. There is a serving spoon half tucked into the pasta. The dish rests on a cork pot holder that is draped with a white and navy towel. Fresh basil sits in the background.
Meaty Baked Pasta
Print Recipe
    Servings Prep Time
    8-10 people 40 minutes
    Cook Time Passive Time
    40 minutes 5 minutes
    Servings Prep Time
    8-10 people 40 minutes
    Cook Time Passive Time
    40 minutes 5 minutes
    Meaty Baked Pasta is hot and cheesy from the oven in a blue casserole dish with handles. There is a serving spoon half tucked into the pasta. The dish rests on a cork pot holder that is draped with a white and navy towel. Fresh basil sits in the background.
    Meaty Baked Pasta
    Print Recipe
      Servings Prep Time
      8-10 people 40 minutes
      Cook Time Passive Time
      40 minutes 5 minutes
      Servings Prep Time
      8-10 people 40 minutes
      Cook Time Passive Time
      40 minutes 5 minutes
      Ingredients
      Servings: people
      Instructions
      1. Heat olive oil in a large pot or dutch oven over medium heat. Add onion and garlic and cook for 2-3 minutes until starting to soften, stirring often.
      2. Add ground beef and Italian sausage. Cook until browned and no longer pink, breaking apart any large chunks and stirring often. Dab out any excess fat with a paper towel.
      3. To the meat add marinara sauce, diced tomatoes, Italian seasoning, salt, pepper and chili flakes.
      4. Bring to a simmer, reduce heat, cover and cook, stirring occasionally for 20- 25 minutes to meld flavours.
      5. While meat sauce is simmering, cook pasta according to package directions using well-salted water. (about 1 tbsp regular salt to 4 litres of water). Drain pasta and set aside.
      6. Preheat oven to 350℉.
      7. In a small bowl stir together ricotta, half of the mozzarella, half of the parmesan, dried basil and a sprinkle of salt and pepper.
      8. Lightly spray a 9"x13" casserole dish with non stick spray. Add half the cooked pasta and half of the meat sauce to the casserole dish. Stir to combine. Spread with ricotta cheese mixture.
      9. To the pot with the remaining pasta add remaining meat sauce. Stir to combine and pour over ricotta cheese layer. Top with remaining half of mozzarella and parmesan cheese.
      10. Bake uncovered for 30-40 minutes until bubbly. Broil for 2-3 to blister the cheese. Remove and allow to rest 3-5 minutes prior to serving.

      Rustic Potato and Sausage Soup

      Rustic Potato and Sausage Soup
      Print Recipe
      Servings Prep Time
      8 cups 20 minutes
      Cook Time
      35-40 minutes
      Servings Prep Time
      8 cups 20 minutes
      Cook Time
      35-40 minutes
      Rustic Potato and Sausage Soup
      Print Recipe
      Servings Prep Time
      8 cups 20 minutes
      Cook Time
      35-40 minutes
      Servings Prep Time
      8 cups 20 minutes
      Cook Time
      35-40 minutes
      Ingredients
      Servings: cups
      Instructions
      1. Over medium heat add 1 tbsp of olive to a large pot or dutch oven. Add sausage links and cook until golden and no longer pink, turning often about 15 minutes.
      2. Remove cooked sausage to a paper towel-lined dish to absorb any excess fat. To the same pot add remaining 1 tbsp of olive oil over medium heat. Add onion, celery, carrots and garlic, sauté for 4-5 minutes until starting to soften and have sweat off some of their moisture.
      3. Pour in chicken broth and tomatoes crushed with your hands. Add potatoes, bay leaf, oregano, parsley, and both paprikas. Cover and simmer on low for about 10 minutes until potatoes are almost tender. While soup is cooking, chop kale and cooked sausage into bite-size pieces.
      4. Add kale and sausage to the pot and continue to cook partially covered for about 5 minutes until kale is cooked but still has some colour and bite. Season with salt and pepper and serve immediately with crusty bread if desired.

      Spinach and Quinoa Stuffed Portabella Mushrooms


      Spinach and Quinoa Stuffed Portabella Mushrooms
      Print Recipe
        Servings Prep Time
        4 People 15 minutes
        Cook Time
        23 minutes
        Servings Prep Time
        4 People 15 minutes
        Cook Time
        23 minutes
        Spinach and Quinoa Stuffed Portabella Mushrooms
        Print Recipe
          Servings Prep Time
          4 People 15 minutes
          Cook Time
          23 minutes
          Servings Prep Time
          4 People 15 minutes
          Cook Time
          23 minutes
          Ingredients
          Servings: People
          Instructions
          1. Preheat oven to 350 ℉. Heat a large skillet over medium heat and add 2tbsp olive oil. Sauté onions for 2-3 minutes. Add garlic and continue to cook for another minute. Add spinach all at once and cook, stirring occasionally until spinach has completely wilted. Allow to cool slightly before proceeding.
          2. To the spinach, stir in quinoa, parmesan cheese, dried herbs, lemon juice, salt, pepper and dried chili flakes. Set aside.
          3. Rinse mushrooms and trim the bottom edge an approximate 1/4" and remove the stem down to the base. Using a spoon, scrape out the dark fanned bit, going down to the solid surface of the mushroom. Brush the outside of each mushroom with olive oil.
          4. Fill mushrooms with an approximate heaping 1/3 cup of mixture, pressing just slightly to fill in the mushroom cavity. Top with tomato slices if desired and then sprinkle each with mozzarella cheese. Place filled mushrooms onto a parchment lined baking sheet and bake in preheated oven for 20 minutes. Turn oven to broil and broil for 1-3 minutes until cheese is melty and golden. Remove from oven and serve immediately.
          Recipe Notes

          Use 1/2 cup dry quinoa to 1 cup of vegetable or chicken broth and cook according to package directions.  Yields about 1 1/4 cups.