Creamy Minestone Tortellini Soup

This soup was delicious, I loved that it used tortellini. It was very filling and everyone in my family loved it. My 10 year old took the leftovers to school the next day! This recipe was adapted from Cooking Classy.

2 tbsp olive oil
1 cup diced onion
1 cup diced carrots
1 cup diced celery
1 1/2 tbsp minced garlic
42 oz chicken or vegetable broth
2 (14oz) cans diced tomatoes
2 tbsp tomato paste
1 1/2 cups cut and quartered zucchini
2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
1 (14oz can) kidney beans
9oz refrigerated cheese tortellini
2 cups chopped fresh spinach
1 1/4 cups half and half
salt and pepper

Heat oil in a large pot and saute onions, carrots and celery until tender. Stir in the garlic and saute for 2 minutes. Add in the broth, tomatoes, tomato paste, zucchini, basil, oregano and thyme. Season with salt and pepper then bring to a boil. Cover and simmer for 15 minutes. Stir in the tortellini and kidney beans and cook for 7 minutes. Stir in the spinach and half and half and cook for another 5 minutes then serve.

Creamy Margherita Pasta

Pasta pasta pasta. My two year old loves pasta. Almost every night she asks if we are having pasta and if I say yes it's met with cheers! This creamy cheesy pasta was delicious! This recipe was adapted from Carlsbad Cravings.

1lb penne pasta
2 tbsp olive oil
2 tbsp butter
1/4 cup onion (chopped)
6 roma tomatoes (chopped)
4 cloves garlic (minced)
1/4 cup flour
1 1/2 cup chicken broth
1 1/2 cup milk
2 tsp chicken bouillon
1 tsp dried parsley
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1/2 cup parmesan cheese
1/2 cup mozzarella cheese
2 oz cream cheese
1/2 cup chopped basil

Cook the pasta according to directions and drain,  reserve 1 cup of pasta water. Melt the butter and oil over medium low heat in a large skillet. Turn the heat up to medium and saute the onion and half of the tomatoes for 5 minutes. Stir in the garlic and cook for 30 second. Stir in the flour and cook for 2 minutes. Turn the heat to low and whisk in the chicken broth then milk until the sauce is smooth. Turn the heat back up to medium and bring to a simmer. Stir in the chicken bouillon, dried parsley, dried oregano, salt and pepper. Keep stirring until the sauce has thickened slightly. Turn the heat down and add the cream cheese then stir in the parmesan cheese and mozzarella until smooth. Stir in the remaining tomatoes and fresh basil. Toss with the pasta. If the sauce has thickened too much then thin out with the pasta water until the constancy is right.

Baked Ravioli with Charred Tomatoes and Spinach

Ravioli has become one of the things I can almost always guarantee that both of my kids will devour, specifically my two year old who can be persnickety about dinner. Speaking of that two year old, this page has been open for the last 45 minutes as I try to get this recipe blogged but she has asked for water, to go potty for goldfish and to change the movie 234323 times. Bless it. This recipe is adapted from I Heart Naptime.

1 pint grape tomatoes
25oz frozen cheese ravioli
6oz fresh baby spinach
1/3 cup basil
1 jar marinara sauce
8oz fresh mozzarella (cubed)

Place the broiler on high. Spread the cherry tomatoes out on a foil lined sheet pan and place on the top rack of the oven. Broil until they start to blister, about 5 minutes. Remove and heat oven to 400. Toss together the frozen ravioli, charred tomatoes, spinach, basil, marinara sauce and cubed mozzerella. Pour into a 9x13 pan. Cover with foil and bake for 30 minutes. Remove the foil and bake for 10 more minutes. Remove from oven and serve.

Grilled Vegetable Primavera

This recipe is a great meatless summer recipe! Loaded with lots of yummy vegetables, it's pretty quick to throw together and very filling!

1 lbs bowtie pasta
2 zucchini
2 yellow squash
1 red pepper
1 orange pepper
1 cup mushrooms
1 red onion
4 cups chicken broth
1 cup grated parmesan cheese 
4 tbsp olive oil
1 1/2 tsp salt
1 tsp pepper
1 tsp italian seasoning 

Cut the veggies into bite size pieces, toss in olive oil, salt, pepper and italian seasoning. Place in a foil packet and grill over medium heat for 7-8 minutes on each side. Boil the pasta in the chicken brother and water. Drain the pasta and toss with parmesan cheese and grilled vegetables.

Vegetable Lasagna

Sometimes the best meals come from realizing the one you had planned was way more complicated than you had anticipated.  The night I made this that's exactly what happened but this lasagna ended up being really good and a big hit with my family.

3 cup thick marinara sauce
2 medium zucchini
15oz ricotta cheese
1 egg
1/2 tsp dried basil
2 cups fresh chopped spinach
2 tbsp olive oil
3 cups sliced mushrooms
2 cloves minced garlic
12 lasagna noodles
3 cups mozzarella cheese

Heat oven to 400. Boil the lasagna noodles according to directions.  Shred the zucchini then squeeze out the extra water.  Stir the the grated zucchini into the marinara sauce.  In a small bowl mix together the ricotta cheese, egg and dried basil then stir in the chopped spinach.  Heat the olive oil over medium heat then saute the mushrooms. When the mushrooms are soften stir in the garlic and turn off the heat. Layer 1/2 cup of sauce in the bottom of the 9x13 pan. Top with 4 lasagna noodles, 1/3 of the remaining sauce, 1/2 of the ricotta mixture, 1/2 of the mushrooms and then 1 cup of mozzarella cheese. Top with lasagna noodles and repeat with the 1/2 of the remaining sauce, the rest of the ricotta mixture and mushrooms then another cup of mozzarella. Top with the last round of noodles, remaining sauce and mozzarella cheese. Bake covered for 40 minutes. Remove the foil and bake for 10-15 more minutes. Remove from oven and let sit for 15 minutes before slicing.

Creamy Pesto Vegetable Tortillini

Sometimes the best recipes come from cravings and changing up what you thought you would originally be making. That's how this recipe came about for me and it turned out pretty delicious.

4 cups frozen cheese tortellini
1 red pepper (diced)
1 red onion (diced)
1 zucchini (sliced in halves)
1 yellow squash (sliced in halves)
2 cups portabello mushrooms (cleaned and trimmed)
2 cups cherry tomatos
2 cups broccoli (chopped)
1/4 cup olive oil
salt and pepper to taste
2 garlic cloves minced
2 tbsp butter
2 cups milk
2 tbsp flour
1 cup shredded parmesan cheese
1 jar prepared pesto sauce

Heat oven to 425. Toss the vegetables in the olive oil, salt and pepper.  Layer on a sheet pan and roast for 13 minutes. Remove and stir then cook for another 10 minutes. While the vegetable are roasting cook the pasta according to directions.  In a sauce pan melt the better then saute the garlic for 1 minute. Whisk the flour into the milk. Slowly add the milk mixture into the sauce pan, letting thicken into a sauce. Once the mixture has thickened slightly, stir in the parmesan. Cook for 2 minutes then remove from heat and stir in the pesto sauce. Toss the roasted vegetables, cheese tortellini and creamy pesto sauce all together and serve.

Chicken Bacon Florentine Fettuccine

Those little Tasty videos on facebook get me every time! I've made several of the recipes and they've always been pretty good. I mean they do have some weird ones out there so I usually try to stick with the more normal and delicious sounding ones!

2 tbsp olive oil
2 chicken breasts (sliced into thin strips)
2 cups spinach
1 cup tomatoes (diced)
6 strips bacon (cooked and crumbled)
1 tsp salt
1/2 tsp pepper
2 cups milk
1 box fettuccine 
1 cup shredded parmesan

Heat the oil in a pot over high heat. Cook the pasta in a separate bowl according to the directions on the box.  Cook the chicken in the pot until it is cooked through. Stir in the spinach, tomatoes, bacon, salt and pepper and cook until the spinach is wilted. Pour in the milk and bring to a boil. Stir in the pasta and let cook until the milk has thickened up and is coating the pasta then remove from heat. Add the parmesan cheese and stir until it is melted. Serve warm.

Baked Ravioli with a Vodka Cream Sauce

Any kind of creamy vodka sauce is always a good thing in our house. I thought this recipe would be a great and easy twist. Plus it made a huge pan of pasta and that meant leftovers for lunch for a few days, another great bonus! This recipe was adapted from Butter Your Biscuit.

1/4 cup butter
5 cloves garlic (minced)
1 medium onion (diced)
1 cup vodka
2 (28oz) cans tomato sauce
1 tbsp sugar
1 tsp oregano
1 tsp salt
1/2 tsp crushed red pepper
1/2 tsp black pepper
2 tbsp chopped fresh basil
1 cup heavy cream
48oz frozen cheese ravioli
2 cups mozzarella cheese


In a large pot melt the butter. Add the onions and saute for 5 minutes. Stir in the garlic and cook for 1 minute. Pour in the vodka and let simmer until it reduces by half, about 6-7 minutes. Stir in the tomato sauce, sugar, salt, pepper, oregano and red pepper flakes. Let simmer for 15 minutes.  Bring a pot of water to a boil and cook the ravioli according to the packaging. Drain the pasta and layer in a greased 9x13 dish. Whisk the cream and basil into the vodka sauce and let cook for 5 minutes. Pour the sauce over the ravioli. Top with mozzarella cheese. Bake at 350 for 15-18 minutes.

Cheesy Chicken Lasagna

I put this on them menu because I thought it sounded different and interesting. Then I made it and everyone freaked out over it. It really was so good and different but not so different that my little ones wouldn't eat it. My son took the leftover to school the next two days because he loved it so much. This recipe is adapted from Food Lovin Family.

4 cups finely shredded cooked chicken
2 (8oz) containers chive and onion cream cheese
1 package frozen spinach (thawed and drained
1 tsp garlic salt
1 jar pasta sauce (best to use a red sauce with cheese like parmesan red sauce)
4 cups mozzarella cheese
12 lasagna noodles (cooked according to packaging)

Heat oven to 350. Grease a 9x13 baking dish with baking spray. In a bowl combine the chicken, cream cheese, spinach and garlic salt. Place 1/3 of the sauce in the bottom of the baking dish, top with 4 noodles, 1/3 of the chicken  mixture and 1/3 of the mozzarella cheese. Repeat two more times ending with the mozzarella layer.  Cover and bake for 40 minutes then uncover and bake for 15 more minutes. Remove and let sit for 10 minutes before serving.

Macaroni and Cheese with Garlicky Breadcrumbs

Neither of my children like mac and cheese. I feel like I am failing as a parents.  I was craving it so I decided to make it anyways and just made them spaghetti because sometimes mama just needs some mac and cheese! I adapted this recipe from Annie's Eats.

1 lbs pasta (I used mini rigatoni)
8 tbsp unsalted butter
5 tbsp flour
1 cups whole milk
3 cups shredded cheddar cheese
3 cups shredded gruyere cheese
2 cups shredded colby jack
2 tsp salt
1/4 tsp pepper
cayenne pepper to taste

1 1/2 cups breadcrumbs
5 tbsp unsalted butter
1 tsp garlic salt
pinch of pepper

Heat oven to 425.  Boil pasta according to directions and drain.  In a pot melt the butter then whisk in the flour. Let cook for 5 minutes while whisking.  Slowly add the milk, whisking and letting thicken as you add. Turn off the heat once the mixture begins to bubble. Add the cheeses 1 cup at a time while stirring continually.  Mix the pasta and the cheese sauce together then pour into a greased 9x13 baking dish.  In a bowl melt the 5 tbsp unsalted butter then stir in the breadcrumbs, garlic salt and pepper.  Sprinkle over the top of the mac and cheese then back for 10-14 minutes or until the breadcrumbs begin to brown.

Baked Tomato Basil Ravioli

This recipe will be a regular in our rotation for sure. Everyone loved it and thought it tasted so fresh, especially using our own fresh basil! This recipe is adapted from Mother Thyme.

28oz crushed tomatoes with basil
2 tbsp tomato paste
3 tbsp fresh chopped basil
25oz bag frozen cheese ravioli
2 cups shredded mozzarella cheese
2 tbsp grated parmesan cheese
salt and pepper to taste

Heat oven to 375.  In a mixing bowl whisk together the crushed tomatoes, tomato paste and 2 tbsp fresh basil. Season with salt and pepper. Pour 3/4 cup of sauce in the bottom of the dish and spread out evenly. Top with 1 layer of ravioli then half of the sauce and 1 cup of cheese. Add the second layer of ravioli then top with the remaining sauce and cheese. Cover with foil and bake for 30 minutes, remove the foil and bake for 10 more minutes. Remove from oven and top with 1 tbsp chopped fresh basil and serve.

Chicken Parmesan Stuffed Shells

This is one of those recipes that I knew would be a winner with my kids. And I was right. They both loved these stuffed shells. This recipe was adapted from Emily Bites.

18 jumbo shells
2 cups cooked and shredded chicken
1 cup ricotta
1/4 cup parmesan
1 1/2 cup mozzarella
1 jar pasta sauce
1 tsp italian seasoning

Heat oven to 350.  Cook pasta shells according to directions.  In a bowl combine the chicken, ricotta, parmesan, 1/4 cup mozzarella, 1/2 cup pasta sauce and italian seasoning.  Place 1/2 cup of pasta sauce in the bottom of the baking dish.  Stuff the shells with the chicken mixture and place in the baking dish. Top with the remaining sauce and mozzarella. Bake for 30-35 minutes.

Penne Rosa

We only eat meet two or three nights a week so we end up eating pasta at least once or twice we week. I'm always looking for new pasta meals that will make my family happy and this one did it! This recipe is slightly adapted from The Stay at Home Chef.

1lb penne pasta
2 tbsp olive oil
8oz sliced mushrooms
2 cups chopped spinach
4 roma tomatoes (diced)
2 cloves minced garlic
1 3/4 cups marinara sauce
1/2 tsp red pepper flakes
2/3 cup heavy cream
salt and pepper to taste 

Boil the pasta according to directions. While the pasta is cooking, heat the olive oil in a large skillet over medium high heat. Stir in the sliced mushrooms and cook until the are softened. Add the garlic and cook for 1 minute. Stir in the marinara sauce and red pepper flakes then bring to a simmer. Stir in the spinach and tomato and let cook for 3 minutes. Stir in the heavy cream and bring back to a simmer then turn down heat. Add the pasta and mix well.

Creamy Caprese Bowtie Pasta

It's basil season! For Mother's Day my crew got me two new basil plants and I'm so excited to already be using them.  I love anything Caprese related so this pasta was perfect. I was shocked when my cheese hater also loved it! This recipe is adapted from Go Go Go Gourmet.

1 lb bowtie pasta
1 tbsp olive oil
1 small onion (chopped)
2 garlic cloves (minced)
1 pint grape tomatoes (halved)
1 1/2 cups half and half
1 cup heavy cream
1/2 cup chopped basil
8 oz fresh mozzarella (diced into small cubes)
salt and pepper to taste

Boil the pasta according to directions. Drain and set to the side. While the pasta is boiling, saute the onion in the olive oil over medium heat until it begins to soften.  Stir in the garlic and cook for 1 minute. Add the tomatoes to the pan and saute for 2 minutes. Pour in the half and half and cream then bring to simmer. Let cook for 5-8 minutes or until it begins to thicken.  Toss the pasta in the sauce to coast then add the basil and mozzarella. Stir quickly then serve.

Cheesy Ziti Bake

Baked Pasta is something I can always count on both of my little ones devouring. And this was no different.  It's an easy meatless weeknight meal! This recipe is adapted from Lil Luna.

16oz Ziti
24oz Pasta Sauce
14.5 oz Can Diced Tomatoes
6 oz Cream Cheese
1 cup Sour Cream
2 cups shredded Mozzarella Cheese
1/2 cup gratedc Parmesan Cheese
sprinkle of dried parsley

Cook the pasta according to directions. Heat oven to 375. Grease a 9x13 pan. In a sauce pot add the pasta sauce, diced tomatoes and cream cheese. Stir until the cream cheese has melted into the sauce. Add the cooked pasta to the pot and stir well. Pour half of the pasta mixture into the baking dish then top with sour cream and 1 cup mozzarella. Laure the remaining pasta and top with the parmesan cheese, remaining mozzarella cheese and parsley. Bake for 20-25 minutes.

Parmesan Chicken Fettuccine

This pasta was absolutely fantastic! It had all of my favorites in it! Broccoli, Bacon, Mushrooms and a delicious homemade sauce! What could be bad about it! This recipe is adapted from Go Bold with Butter.

1 lb fettuccine
3 cups broccoli florets
3/4 cup  butter
3/4 teaspoon salt
1/2 teaspoon pepper
2 boneless skinless chicken breast (cubed)
1 small onion (chopped)
2 garlic cloves (minced)
1/2 cup sliced mushroom
3 cups whipping cream
1 1/2 cups grated Parmesan cheese
6 slices bacon (cooked and crumbled)

Cook the pasta according to directions and add the broccoli for the last 3 minutes. Heat 2 tablespoons of butter in a skillet. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Saute the chicken over medium heat until it's cooked through.  Remove and set aside. Add two more tablespoons of butter to the skillet and saute the onion and mushrooms for 3 minutes then stir in the garlic and cook for another minute.  Remove from skillet and set to the side. Mix together 1/2 cup of butter and heavy cream in a sauce pan. Stir until the butter is melted. Add the remaining salt and pepper to the cream mixture. Stir in the parmesan cheese until it is melted. Toss in the chicken, onion and mushroom mixture and half of the bacon. Pour over the drained pasta and broccoli and stir together. Serve topped with extra parmesan and the remaining bacon.

Skillet Cheesy Beef Pasta

This pasta was an excellent warm meal that was fairly easy to put together.  My oldest loved it and took what was left to school the next day for lunch.  That's always a good sign, he's a pretty picky eater who is slowly branching out! This recipe is from Whole and Heavenly Oven.


1 lb pasta
1 lb ground beef
1 onion (chopped)
3 garlic cloves
1 (28 oz) can crushed tomatoes
1 cup water
1 tsp Italian seasoning
1 tsp salt
1/2 tsp black pepper
2 cups shredded mozzarella cheese
1/2 tsp parsley

Boil the pasta according to the directions.  In a skillet cook the ground beef, onion and garlic until the meat is cooked through, drain off the excess grease. Stir in the crushed tomatoes, water, italian seasoning, salt and pepper. When it begins to bubble add the drained pasta. Turn the heat down to low and top with cheese and cover.  Let sit for 5-10  minutes then turn remove from heat, sprinkle with parsley and serve.

John Legend's Macaroni and Cheese

I have searched and searched for a good macaroni and cheese recipe. I can't tell you how many I have tried over the years and just not been pleased with.  I decided to try John Legend's recipe a few weeks ago and I think I have finally found one that I really really like! It was baked but also creamy.  It was cheesy but not overwhelmingly so. It's so good!

4 tbsps unsalted butter and extra butter for dish
3 cups elbow macaroni
24 oz evaporated milk
1/3 cup milk
2 large eggs
1/2 tsp seasoning salt
1/4 tsp garlic powder
16 oz  sharp grated cheddar cheese
8 oz grated monterey jack
salt and pepper

Heat oven 375. Grease a 9x13 baking dish with butter. Boil elbow pasta in salt water and drain. Return the pasta to the pot and add butter.  Toss the pasta in the butter until it is melted. In a medium mixing bowl whiskt together the evaporated milk, milk and eggs. Stir in the seasoning salt, garlic powder and pepper. In a separate bowl mix together the cheddar cheese and monterey jack cheese. Place 1/3 of the noodles in the bottom of the baking dish, top with 1/3 of the cheese and repeat with the remaining 2 layers. Pour the milk mixture over the pasta and bake for 35-45 minutes. Let sit for 10 minutes before serving.

Roasted Vegetable and Feta Orzo

This dish was amazing! It was so fresh and light, the perfect spring dinner on a warm night. I adapted this recipe from See Brooke Cook.


1 purple onion
1 yellow bell pepper
1 red bell pepper
1 orange bell pepper
2 cups mushrooms
2 zucchini
4 garlic cloves (minced)
1/3 cup extra virgin olive oil
salt
pepper
16oz orzo pasta
8oz feta cheese
1/3 cup fresh lemon juice
1/3 cup extra virgin olive oil
1 tsp dried basil

Dice the onion and bell peppers, quarter the mushrooms, cut the zucchini in half circles. Toss the vegetables in 1/3 cup of vegetable oil and garlic then season with salt and pepper to taste.  Roast in a 425 degree oven for 20 to 30 minutes. Toss every 10 minutes.  In a pot cook the orzo pasta according to directions.  While the pasta is cooking whisk together the lemon juice, olive oil, dried basil and 1 tsp of salt and 1/2 tsp of pepper.  Remove the vegetables from the oven, drain the pasta and toss them together, sprinkle in the feta cheese and pour the dressing over the pasta salad. Serve warm or cold. 

Skillet Lasgana

I have been eyeing this recipe for a while. I'm so glad I finally made it, it's a quick way to get the same delicious cheesy lasagna taste that you love! Recipe is adapted from Recipe Girl.


1 1/2 tbsp olive oil
1 large onion (chopped)
2 garlic cloves (minced)
2 (14.5-ounce) cans Italian diced tomatoes (drained)
1/4 cup tomato sauce
1/2 tsp dried basil
1/4 tsp black pepper
1/2 tsp salt
1/2 cup part-skim ricotta cheese
3/4 cup part-skim mozzarella cheese
1 tsp dried parsley
3 tbsp Parmesan cheese
6-8 lasagna noodles broken into 1/3s and fully cooked

Heat oil over medium heat and saute onion until soft.  Add garlic and saute for 30 seconds. Stir in the diced tomatoes, tomato sauce basil, pepper and salt.  Cook for around 5 minutes. When the mixture begins to thicken up add in the lasagna noodles. Drop spoonfuls of ricotta over the top of the noodles and sprinkle with parsley. Lower the heat and top with parmesan and mozzarella then place the lid on the pan and cook for 2 to 3 minutes or until the cheese is melted. Remove from heat and serve.