Pasta

easy lasagna roll ups.

April 6, 2020 by Becky Spoon

These Lasagna Roll Ups are exactly what the title says “easy”. They are so easy because I used jarred tomato sauce. Exactly the kind of recipe we need right now. I had 6 lasagna strips in the pantry, perfect for 2 or 3 or even 6 if you are serving with a salad or a side and some yummy garlic bread.

I cooked three Italian sausage links that I added some of the jarred sauce to. I added the sausage mixture after I had added a layer of ricotta, then a little mozzarella cheese. I then rolled them up and finished with the jarred sauce and more mozzarella.

For the two of us we had a salad and garlic bread. I made my Italian Salad which is always a favorite of ours. Simple. Here’s the link for the salad: https://the2spoons.com/italian-salad-with-lemon-olive-oil-vinaigrette/.

Italian Salad with Lemon and Olive Oil Vinaigrette

easy lasagna roll ups.

You can use any jarred sauce that you have on hand. I used a jar of Bertoli Organic Olive Oil, Basil and Garlic which is perfect for the lasagna. Here’s a link for the sauce: https://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=592671332&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FProduct-of-Bertolli-Organic-Olive-Oil-Basil-Fresh-Garlic-Sauce-3-ct-24-oz%2F592671332.

Here’s the recipe for this easy lasagna dish! Bon Appetite!

Lasagna Roll Ups

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Course: dinner, Lunch, Main Course

Cuisine: Italian

Ingredients Method

Ingredients

1-2 24 oz Jarred pasta sauce of your choice (I used Bertolli Organic Olive Oil, Basil and Garlic) I always have 2 on hand just in case I need more and for serving.
6 lasagna strips or sheets
12 tbsp whole milk ricotta cheese, 2 tablespoons per roll up
1/2 cup grated parmesan cheese
2 tbsp chopped fresh parsley (Use dried if you don't have fresh)
1 egg, beaten
salt and pepper
grated mozzarella cheese

Method

Preheat the oven to 350 degrees.
Bring a pot of water to a boil. Add the lasagna and cook according to package directions. When done, remove and rinse under cold water. Drain on a dish towel or paper towels, separating so they don't stick together. Allow to cool a little so you can handle.
Brown the sausage in a skillet until there is no trace of pink. Add enough of the jarred sauce so that the meat is coated. Set aside.
In a bowl add the ricotta cheese, Parmesan cheese, parsley and salt and pepper to taste. Add a little salt and pepper and taste, add more salt if needed. Your Parmesan cheese is salty so that is why it is by taste and I always check the seasoning before I add the egg. When you are good with your seasoning, add the egg and combine.
To assemble, take one lasagna strip or sheet and add about 2 tablespoons of the ricotta cheese spreading to cover the entire strip. Then add a little of the Italian sausage mixture, distributing a little over the entire strip or sheet. Lastly, add a little grated Mozzarella cheese to each roll.
Pour a little of the sauce to cover the bottom of a casserole dish large enough to hold the rolls. Starting with the end closest to you, roll each strip and place in the casserole dish, seam side down. Continue until all of the strips or sheets have been rolled.
Pour the remaining sauce over the pasta making sure it's covered from side to side. As I said in the ingredients list, I always have an extra jar on hand just in case I need a little extra.
Cover the casserole with saran wrap, then with foil. Place in the oven and cook for about 30 minutes. Remove from the oven, remove the foil and saran wrap. Add grated mozzarella cheese over the rolls. Allow to sit until the cheese has melted. Serve with additional sauce on the side. Enjoy!

easy fresh tomato pasta – my #1 go to in a pinch

March 28, 2020 by Becky Spoon

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This fresh tomato pasta is another perfect recipe for cooking things you have on hand and a great use for those ripe tomatoes that we need to use up. I’m looking daily in my refrigerator and at my non perishable items trying to make sure I don’t let anything go to waste!

Other that the olive oil and salt and pepper, this recipe has 4 ingredients! I used very ripe Roma tomatoes, a few leftover sweet cherry tomatoes I had on hand, fresh garlic, crushed red pepper flakes, and fresh basil or Italian parsley, whichever you have on hand. In a pinch you could use dried basil if you don’t have fresh.

fresh tomato pasta.

I used spaghetti, however any pasta would work. I tubed pasta or fusilli or other spiral shaped pasta would work well. This recipe is not one to just make with fresh tomatoes when you need to! I’ve been making this recipe for years and I have used a canned diced tomato before. I would use a really good tomato like Mutti or a San Marzano brand. Here’s a link for the Mutti: https://amzn.to/2Jhwseb

Need another pasta receip? https://the2spoons.com/best-pasta-and-clams/. This pasta with clams is also a great recipe for cooking from your pantry. While at the grocery store the other day they had canned clams which work well in the pasta with clams dish.

Here’s the easy recipe for the fresh tomato pasta! Bon Appetit!

Fresh Tomato Pasta

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Servings: 2 servings

Course: dinner, Lunch, Main Course

Cuisine: Italian

Ingredients Method

Ingredients

12 oz pasta of your choice, I used spaghetti
8-10 Roma tomatoes, diced or good quality Italian diced canned tomatoes like Mutti or San Marzano.
handful of cherry tomatoes (optional)
2 garlic cloves, minced
1/4 tsp red pepper flakes
fresh basil, several leaves torn, or 1/4 cup fresh Italian Parsley chopped (If you only have dried, add about 1/2 teaspoon of basil, parsley, or a combination of both)
2 tbsp extra virgin olive oil plus more for drizzling while plating
salt and pepper to taste and salt for the pasta water
1 cup reserved pasta water or more if needed
Parmesan cheese for serving

Method

Bring a salted pot of water to a boil and add your pasta.
While the pasta is cooking, heat the olive oil to medium in a large skillet. Add the red pepper flakes, cook about a minute, then add the garlic. Stirring constantly add the garlic and do not allow the garlic to brown. Reduce the heat if you need to. After about a minute, add the tomatoes and cook until the tomatoes are broken up and a sauce has formed. Salt and pepper to taste.
Remove the pasta from pot with tongs or a spider and add to the sauce in the skillet, tossing with tongs and adding a little pasta water at a time as needed to make a nice sauce.
Check for salt and add your fresh herbs. Toss then serve in bowls or on plates drizzled with a little extra virgin olive oil and grated or shaved Parmesan cheese. Enjoy!

easy instant pot meat sauce with pasta…

February 26, 2020 by Becky Spoon

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This spaghetti and meat sauce is another easy recipe with ingredients you probably have in your pantry and freezer. I was craving Italian so I made this in my instant pot! I didn’t have spaghetti so I used linguine! Just as good.

I guess you would say this is an Italian-American Sauce. Many Italian sauces like a Sunday sauce will start with 3 or 4 different cuts of meat and they aren’t ground meats expect for some Italian sausage. This recipe has ground pork and ground beef, typical in an American style meat sauce. You know, the meat sauce we grew up with.

I started the recipe with sauteing onions and garlic in olive oil and then I added the ground beef and pork allowing it to brown. I then added wine scraping up the bits to get all the flavors. Even though I made this in the Instant Pot all of the steps to build flavors still apply. The use of the instant pot is just to cut down on the 2 to 3 hour simmer on the stove-top, not to cut out the steps to build the flavors necessary for a good meat sauce.

instant pot meat sauce with pasta…

You always want to use a good tomato in sauces. I used Mutti puree because I love their products and I didn’t have to squish a bunch of canned tomatoes. Here’s what I used: https://amzn.to/2w76AhM. You don’t have to buy this many, but if you can’t get them at your local grocery store, this is a good choice.

Honestly, how can something be so beautiful and not be good.

I added fennel seeds to this meat sauce because it adds a sweetness which I love in a meat sauce. I also added some red pepper flakes because I like a little kick. You don’t have to add either, but just some suggestions to add extra flavor.

I have made a bolognese many times, but you know we just need a simple meat sauce like this recipe. If you decide to make a bolognese here’s a great recipe: https://the2spoons.com/hearty-satisfying-bolognese-sauce/.

Here’s the recipe for this easy instant pot meat sauce with pasta…Bon Appetite!

instant pot meat sauce with pasta

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Course: dinner, Lunch, Main Course

Cuisine: American, Italian

Ingredients Method

Ingredients

1/4 cup extra virgin olive oil
2 medium yellow onions, diced
6 garlic cloves peeled and chopped
1 lb ground beef
1 lb ground pork
salt
4 bay leaves
1 1/2 tsp dried oregano
1 tbsp fennel seeds (optional)
3/4 cup dry white wine
24 oz tomato puree plus
3 cups water
1 6 oz can tomato paste

Method

Heat the olive oil in the instant pot in the saute mode on normal. Add the onions and cook, stirring occasionally until golden. Add the garlic and cook stirring until it starts to brown. Add the ground beef and the ground pork. Season lightly with salt. Cook, stirring to break up the meat until the meat changes color and the water it gives of is boiled away about 10 minutes.
Continue cooking until the meat is browned about 5 minutes. Add the bay leaves, fennel and oregano, then pour in the wine. Bring to a boil and cook, scraping up the brown bits that cling to the pot until the wine is almost completely evaporated.
Pour in the tomato puree, then stir in the tomato paste until it is dissolved. Season lightly with salt.
Place the lid on and set for 35 minutes. When finished, do a quick release. Skim off the fat and check the seasoning. Add salt if needed. Serve over your favorite pasta.

Easy Penne in a Loads of Garlic Meat Sauce

December 29, 2019 by Becky Spoon

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If you like garlic, you will love this Penne in a Loads of Garlic Meat Sauce. Loaded with garlic, this recipe is easy and delicious. Loads of Garlic is an understatement! This has about 15 cloves of garlic! The garlic is not overpowering however, just great adds great flavor to the meat sauce.

Pasta is a great dish anytime of the year, but I just think when it’s cold, pasta is even better. Cozy up with a bowl of this pasta and watch your favorite movie! Serve this with some crusty bread, and you are set! A salad with be delicious with this dish. Here’s a link to my Italian Salad that I love to serve with pasta: https://the2spoons.com/italian-salad-with-lemon-olive-oil-vinaigrette/.

Penne in a Loads of Garlic Meat Sauce

I cooked this recipe in the Instant Pot. You can cook on the stovetop if that is your preferred method of cooking. The difference is just the time to cook.

Not only does this recipe have Parmigiano Reggiano shaved on top when you serve, but I added the rind that I saved to the cooking pot. If you haven’t done that before, try it! It is amazing the flavor you get from the rind of the cheese.

Parmigiano Reggiano is a little expensive. It doesn’t take a lot though if you use it for shaving on top of your salads and pasta dishes. I wrap it in foil, then place it in a zip lock bag to keep it from drying out which becomes very hard. When I’m finished, I keep the rind to add to my sauces. If you can’t find Parmigiano Reggiano in your local store, here’s a link: http://Shop Parmigiano Reggiano – Free 2-day Shipping w/ Prime.

See that rind? Perfect for your sauces!

Penne in a Loads of Garlic Meat Sauce

So, first, this sauce is loaded with garlic. Second, you can make it delicious in your Instant Pot. Third, the recipe calls for dried spices that you most likely already have and fourth, you can use jarred sauce!

Yes! Just use your favorite jarred sauce! I used Rao’s, but there’s so many brands that are delicious and definitely a timesaver! Sometimes you want to spend the day cooking a slow cooking sauce that takes hours, but as an easy, quick meal, jarred sauce is available and a delicious alternative. Here’s a link to Rao’s that I used: http://Rao’s Homemade All Natural Marinara Sauce, 24 Oz – Walmart.com. Win! Win! With this recipe!

Just a couple of more notes before I post the recipe. I used ground beef in this recipe because I had purchased some fresh, I hadn’t frozen it yet and I wanted to use it instead of freezing. I could have used Italian sausage and I could have used ground turkey or chicken or a chicken sausage would have been great too.

Penne in a Loads of Garlic Meat Sauce

Print Recipe

Servings: 6 servings

Course: dinner, Lunch, Main Course

Cuisine: Italian

Ingredients Method

Ingredients

1 cup extra virgin olive oil
15 garlic cloves, finely chopped or grated
1 tbsp dried oregano
1 tbsp dried basil
1 tbsp dried parsley
1 pinch crushed red peper flakes
2 24 oz jars of your favorite marinara sauce
salt and pepper to taste
1 lb ground beef, italian sausage, chicken sausage, ground chicken or a combination of any of these
Rind of Parmigiano Reggiano (optional)
1 lb dry penne pasta
grated Parmigiano Reggiano or other parmesan for serving
garnish with fresh oregano or parsley

Method

In the instant pot, brown the ground beef, italian sausage or ground chicken. Drain and set aside. Combine the olive oil, garlic, dried oregano, dried basil, dried parsley, and red pepper flakes. Set the instant pot to sauté and cook until the garlic is golden and caramelized, about 5 minutes. Stir in the marinara sauce and season with salt and black pepper. It may appear the ingredients are not coming together, but they will.
Add the meat to the sauce along with the parmesan rind. Set the Instant Pot on high for 20 minutes. Let the Instant Pot release on it's on.
When ready to serve, bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente or longer if you desire a softer pasta. Drain and return to the pot or a large bowl. Add the sauce and toss to coat completely. Place in individual plates or bowls and serve with more shaved parmesan and fresh oregano or parsley. Bon Appetite!

Easy Spaghetti and Meatballs

November 11, 2019 by Becky Spoon

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I call this recipe Easy Spaghetti and Meatballs because I’m using a jar of one of my favorite marinara sauces rather than the homemade I usually make!! After realizing I didn’t have fresh basil, I had already planned on the meatballs, I was happy to find I had jars of marinara in my pantry. I didn’t want to run to the store so it worked out great! And easy! I used Rao’s Homemade Marinara Sauce. Here’s the link if your not familiar: https://www.amazon.com/Raos-Homemade-Marinara-Sauce-24-Ounce/dp/B004TQPJAM. Use your favorite sauce, you don’t have to use my choice, I just happened to have this on hand and like it.

I think Spaghetti and Meatballs is a great dish when it’s cold and the weather is bad. It’s just one of those cozy comfort foods. Make your favorite garlic bread, add a green salad with a good vinaigrette and your meal is complete. This is a meal you can make ahead, either the day before or the morning of your dinner. Additionally, he meatballs and sauce freeze well.

The meatballs are homemade and delicious! They are loaded with spices, lots of parmesan cheese along with 3 meats, ground beef, ground pork and Italian sausage. I used hot Italian Sausage but use mild if you prefer. I simmer the meatballs in the jarred sauce for about an hour to allow the flavors to come together.

Easy Spaghetti and Meatballs

After your initial recipe, these meatballs make the perfect meatball sub. I make them all the time with my leftover meatballs. Just get a good French bread, toast it on both sides with a little butter (just the insides) heat your leftover meatballs, then add mozzarella. Place them under the broiler until your cheese has melted! A delicious sub!

Another use for the leftover meatballs and marinara is a delicious Leftover Meatballs Lasagna. Here’s the recipe: https://the2spoons.com/leftover-meatballs-lasagna/.

Easy Spaghetti and Meatballs

Don’t forget to finish your dish with shaved parmesan or Parmigiano Reggiano as I did in this case. Parmigiano Reggiano is a little expensive but I think it’s well worth it. A small portion last a while. The rind left is perfect for adding to soups or pasta sauces too.

A couple of tips before you start your recipe. Always save a little pasta water when to help with your sauce. Never rinse your pasta. And, always dress your pasta with some of the sauce first, then complete your final dish.

Here’s the recipe!! Enjoy

Easy Spaghetti and Meatballs

Print Recipe

Servings: 4 servings

Course: dinner, Lunch, Main Course

Cuisine: Italian

Ingredients Method

Ingredients

For the Meatballs

1 lb ground beef
1 lb ground pork
2 links Italian Sausage or 1/2 pound ground (I used hot)
1 cup Italian Bread Crumps (I used Progresso)
1 1/2 tsp salt
1 1/2 tsp black pepper
2 tbsp fresh Italian Parsley (Use dried if you don't have fresh)
1 1/2 tsp oregano
1 tsp garlic powder
1/2 tsp onion powder
5 small eggs or 3 large or extra large
1 1/2 cup finely grated parmesan cheese
3 tbsp olive oil for frying the meatballs

For the Final Spaghetti and Meatballs

1 recipe Meatballs
2 jars of your favorite marinara sauce or other sauce-
1/2 jar water
1 lb spaghetti
Parmesan or Parmigiano Reggiano for serving

Method

Combine all of the ingredients for the meatballs (except he olive oil) and using your hands, thourly combine. Form each meatball in a unifor 1/2 cup portion.
Heat the oil in a large skillet. When medium hot add the meatballs. Cook on one side, then turn to all other sides to brown each side.
Meanwhile, empty the jars of marinara into a large saucepan. Add 1/2 jar of water to the sauce. Heat the sauce. As the meatballs are browned, add them to the sauce. When all the meatballs have been removed and added to the sauce, I ladle some of the sauce into the skillet and deglaze the pan, then pour that into the sauce with the meatballs.
Simmer the meatballs in the sauce for about an hour. you could lessen the time, but I really like the meatballs to absorb the sauce.
Bring a large pot of water heavily salted to boil. Add the spaghetti and cook for about 20 minutes. I like my pasta fairly sauce, more than al dente but cook the spaghetti to your desired doneness.
When the spaghetti is done, using tongs, remove the spaghetti to a large serving bowl, reserving some of the pasta water. You can drain the pasta, do not rinse, but reserve some of the water. Ladle some of the sauce over the spaghetti adding a little of the pasta water and toss until well coated. Plate the pasta into 4 serving plates. Top with some of the meatballs, more of the sauce and the parmesan cheese. Bon Appetite.

Excellent Baked Chicken Meatballs with Broccoli Pesto Pasta

October 18, 2019 by Becky Spoon

These recipe for Baked Chicken Meatballs with Broccoli Pesto Pasta is so, so good! Sometimes it seems ground chicken recipes aren’t flavorful, but I tell you, these meatballs are loaded with flavors like the Italian seasoning I used and the parmesan cheese! They are moist, a little salty from the parmesan and they have a great texture.

I saw this dish on Instagram by The Modern Proper blog. My dish is a little different because I substituted the fennel seeds she used in her meatballs with Italian Seasonings. I couldn’t find my fennel seeds she used in her recipe so the Italian Seasonings worked perfectly. That’s what cooking is about! Taking a recipe and substituting what you have.

The Modern Proper’s recipe calls for a roasted broccoli pesto with fresh basil. I didn’t have fresh basil and I didn’t want to drive 30 miles to get fresh basil, but I did have broccoli and a jar of basil pesto. I roasted my broccoli, put it in my food processor, pulsed it, then added my jar of pesto. I added a little more parmesan cheese, pulsed a couple of times and it’s a perfect broccoli pesto! I used a jar of pesto from my favorite HEB store in my area. Here’s the link for the brand I used Mezzetta Pesto Basil: https://www.heb.com/product-detail/mezzetta-basil-pesto/1491629 however, there are many great brands of pesto.

Baked Chicken Meatballs with Broccoli Pesto Pasta

Want another meatball recipe? Try my Bucatini and Meatballs. Here’s the link for the recipe: https://the2spoons.com/bucatini-and-meatballs/.

I can’t wait for you to try this recipe!

Baked Chicken Meatballs with Broccoli Pesto Pasta

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Course: dinner, Lunch, Main Course

Cuisine: Italian

Ingredients Method

Ingredients

For the Meatballs

2 lbs ground chicken
1 cup fresh soft breadcrumbs
2 large eggs, beaten
1 tbsp Italian Seasoning
1 cup finely grated parmesan cheese
4 cloves garlic, minced or grated on a box grater
1 tsp salt

For the Broccoli Pesto Pasta

1 large head of broccoli, roughly chopped
extra virgin olive oil for coating the broccoli
1 8 oz jar pesto of your choice (I used Mezzetta Branc)
1/4 cup parmesan cheese
extra virgin olive oil
1 lb spaghetti or similar pasta

Method

For the Broccoli Pesto

Preheat the oven to 400 degrees. Place on a sheet pan and toss with olive oil. Roast until the edges begin to crisp and the inside of the broccoli is tender, about 30 minutes.
Place a pot of water with salt on the burner and bring to a boil. Add the pasta and cook until your desired doneness. In a food processor, pulse the roasted broccoli until roughly ground. Add the jar of pesto and the parmesan cheese. Pulse several times to combine and add a little extra virgin olive oil adding more if you want a thinner consistency.

For the Meatballs

Preheat the oven to 450 degrees F. In the same bowl, use your hands to combine the ground chicken, salt, eggs, Italian seasoning, grated parmesan cheese, garlic and bread crumbs. Form into uniform meatballs, about 2 tablespoons each and arrange on a baking sheet.
Roast the meatballs for 15 minutes on center rack. Turn the heat to 500 degrees F and brush the meatballs with olive oil. Cook for another 5 minutes.
In a skillet or separate pan, remove the pasta from the water reserving the pasta water. Add a little pesto at a time, along with some pasta water, continuing adding pesto until the desired amount is reached. Serve topped with the Meatballs and more parmesan cheese. Bon Appetit!