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Caprese Lasagna Rolls

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I really like lasagna but sometimes it is a bit heavy for me.  I was browsing through some recipes I had clipped and saved and thought these sounded so good.  I was late coming home from work and they were so fast and easy to put together.

This had the taste of lasagna, but the addition of the fresh tomatoes and basil gave it a much lighter and fresher taste.  Dave loved it.  He had several servings, even after saying, “I’m not hungry”.  I don’t know how many times I have heard that, only to want some of mine.

Caprese Lasagna Rolls

"" Ingredients:
8 lasagna noodles, uncooked
3 1/2 cups shredded, fresh mozzarella cheese, divided
3/4 cup ricotta cheese
1 large egg white
1/3 cup shredded, fresh Parmesan cheese
freshly ground black pepper
3-4 medium Roma tomatoes, thinly sliced
1/4 cup chopped fresh basil, plus more for garnish
2 cup marinara sauce (fresh/homemade is the best, but bottled works too)

Directions:

Cook lasagna noodles according to package directions. Drain pasta and align noodles in a single layer on a large sheet of parchment paper.
Preheat oven to 350 degrees F.
For the filling:
In a large mixing bowl, whisk together ricotta cheese and egg white until well blended. Stir in fresh Parmesan cheese. Mix about 3 cups of the Mozzarella cheese and season with freshly ground black pepper to taste.
Spread a thin layer of the cheese mixture over each lasagna noodle, covering it completely from one end to the other. Lay about 4 thin tomato slices over the cheese mixture and then sprinkle fresh basil over top. Snugly roll lasagna noodles to opposite end. Spread a thin layer of marinara sauce in the bottom of a 11×7” baking dish. Place lasagna rolls seam side down in dish and top each roll with a heaping spoonful or pasta sauce. Make sure to cover the edges of the pasta so they don’t dry out while baking. Sprinkle remaining shredded Mozzarella on top. Bake at 350 degrees F for 30 minutes. Remove from oven and garnish with more fresh basil ribbons. Enjoy!

(cooking classy)

 

 

 

 

 

 
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Posted by on February 11, 2017 in Recipes, Uncategorized

 

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Roasted Cherry Tomato Sauce

I love roasted tomatoes and garlic and balsamic vinegar and olive oil.  So when I saw this recipe in Martha Stewart living, I knew I would love it.  I was not planning on planting cherry tomatoes this year but I think this recipe changed my mind.  It also makes your house smell wonderful.

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Roasted Cherry Tomato Sauce

1 pound 6 ounces cherry tomatoes (seemed like a strange amount to me—why not 1 ½ pounds!!!)

3 cloves garlic, smashed   (I think next time I will increase this a little)

½ cup extra virgin olive oil

2 TB balsamic vinegar

1 TB fresh thyme (need to add this to my herb garden)

2 tsp. packed brown sugar

1 tsp coarse salt

Preheat oven to 325. Mix together all of the ingredients except the tomatoes.   Place the tomatoes in a 9×13 baking pan and pour mixture over.  Bake until tomatoes are softened and caramelized, about 1 hour.  May serve warm or at room temperature.  Store in the refrigerator.

I served these right out of the oven on toasted baguette chips.   I used the already baked ones from Harmon’s bakery.  Just the right amount of added garlic.

This was great the next day with some angel hair pasta, parmesan cheese and some fresh basil.  Next time I am going to try some grilled chicken;

I am thinking it would also be good on flatbread with some mozzarella and parmesan cheese.   Oh yum — be still my heart!!

 

 

 

 

 
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Posted by on April 29, 2014 in Recipes

 

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Balsalmic Basil Pasta Salad

There is a little restaurant in Bountiful called Plates and Palates.  I can remember a few years back, Kallie being so excited that there was a new exercise place with a cafe in it. She thought it was a Pilates gym. But then again she also thought that Angel Moroni turned on top of the Temple and that you don’t need to put money in the parking meters because you have to wait until you are done for the meter to tell you what you owe.  I think there was also a time that she thought that you cannot get picked up for speeding if you are in the commuter lane.  All things that friends told her and she believed.  She is a salesperson’s greatest dream, as she will believe anything she is told or reads on the internet.  When she goes into a clothing store, the salespeople start salivating.  They assign several to her, just to keep the outfits coming, all of which she is told, she cannot live without.  And then there are always the accessories and shoes that the outfit will not be complete without.

pasta salad

Anyway back to the subject of Plates and Palates.  They serve the best pasta salad. It is a Jordan and my favorite pasta salad..  After driving there numerous times, I thought, “I can make this”  So after several attempts, I think I nailed it.

This is not really a recipe but a process of adding a little bit of each ingredient until you have the taste you want

INGREDIENTS

1 box of whole wheat pasta  ( I like Penne)

olive oil and balsalmic vinager to taste  It does not take a huge amount of either.  Better to start of light and keep adding rather than add to much and have too strong of flavor,  You can always add more later.

Cook pasta according to directions.  Drain and add the oil and vinegar a little bit at a time unitl you have the taste you like.

Add following ingredients to your preference:

Halved grape tomatoes

Shredded parmesan cheese

Pinenuts

Chopped basil

You will love this!!!!

 
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Posted by on May 8, 2013 in Recipes

 

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