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Pasta Recipes

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Did you know? October is National Pasta Month! Enjoy some of these family-friendly meals tonight!

Vegetable and Herb Lasagna

Perfect to feed the kids after school! Lasagna with ricotta, eggplant, zucchini, radicchio and herbs will not only keep them asking for seconds but will provide them with important vitamins that they need! Make it now or freeze it for an easy make-ahead meal solution.

Ingredients:

Directions:

Preheat oven to 400° F. Place the eggplant on a large baking sheet. Brush with vegetable oil and sprinkle with salt and pepper. Place the zucchini on a large baking sheet and do the same.

Place the radicchio on a baking sheet and toss with a small amount of vegetable oil, salt and pepper. Place vegetables in the oven and cook until softened and brown (20-30 minutes), flipping halfway through cooking.

Meanwhile, bring a large pot of salted water to a boil. Cook the lasagna according to package directions. Drain on a damp towel to prevent sticking. Reserve.

Stir together the ricotta, garlic, thyme and basil. Season with salt and pepper. Reserve.

To assemble the lasagna, place 1/3 of the lasagna across the bottom of a 9” x 13” baking pan. Top with half of the ricotta mixture. Strew half of the vegetables over the ricotta. Repeat to create another layer. Top with the remaining lasagna. Pour the tomato sauce over the noodles and sprinkle with cheese.*

Bake for 30 minutes or until heated through.

*Lasagna can be refrigerated or frozen at this stage. Wrap well in plastic wrap.

Sensational Stuffed Shells

Easy to make ahead and reheat for a weeknight meal, this stuffed shells recipe will have your whole family eating shrimp and spinach! By disguising healthy protein and vegetables, you and your kids can both be happy with dinner!

Ingredients:

Directions:

Preheat oven to 350° F.

Bring a large pot of salted water to a boil. Cook the shells according to package directions. Drain, rinse under cold water and reserve.

Place the spinach in a medium saucepan. Cover and cook over medium-low heat until wilted (about 3 minutes). Drain and, when cool enough to handle, squeeze out as much water as possible; there will only be about ½ cup. Finely chop the spinach.

In a bowl, combine ricotta, chopped shrimp, spinach, oregano, garlic and eggs. Season with salt and pepper.

Stuff the shells with the ricotta mixture.

Pour the tomatoes into a 9” x 12” baking dish. Place the stuffed shells into the baking dish on top of the sauce with the open side of each shell facing up.

Sprinkle with Parmigiano Reggiano and bake for 30 minutes or until heated through. Sprinkle with basil and serve.

Makes 4 servings.

Chicken Penne with “Cream” Sauce

Kids love chicken and pasta—so give them what they want! Add some tasty vegetables to the mix in a lightened version of a cream sauce.

Ingredients:

Directions:

Bring a large pot of salted water to a boil. Cook the penne according to package directions. Drain and reserve.

Heat a large sauté pan over medium heat. Add the oil and sauté the mushrooms until softened and beginning to brown (about 5 minutes).

Add the garlic and cook another 30 seconds. Add the asparagus and white wine.

Cover and cook until the asparagus is crisp-tender (about 2 minutes).

Stir in the chicken, sour cream and penne. Adjust seasoning with salt and pepper. Stir in the basil and serve.

Recipes courtesy of PastaFits.org

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