eatatallies.com» Pasta

Baked Spaghetti

Allie — Thu, 08 Nov 2012 05:20:56 +0000

It does not work for me to prepare dinner in the afternoon. In the afternoon, my kids need me, my undivided attention. When I am trying to make dinner while Caleb is asking for help with his homework, Bella is begging for a snack and Drew is coloring on the table, it just doesn’t work. My most enjoyable afternoons with my kids are when I know that dinner has already been taken care of so I can focus on taking care of them. This Baked Spaghetti is the perfect make ahead meal. Make it in the morning and enjoy the afternoon with your family, it’s a win win for everyone :)

Baked Spaghetti with Creamy Marinara Sauce
12 ounces uncooked spaghetti
1 pound ground beef
1 jar marinara sauce (26 ounces)
1 tablespoon butter
2 cloves garlic, minced
⅓ cup chopped onion
2 teaspoons fresh chopped basil
1 teaspoon fresh oregano
3 ounces cream cheese
Grated Parmesan cheese
1 can Fried Onions

Cook spaghetti according to package directions.

Drain and toss with 2 teaspoons olive oil. Set aside.

Melt the butter in a small skillet over low heat. Add the garlic and onions and cook until soft.

In a separate skillet, brown the ground beef over medium heat.
Once cooked through, drain the excess grease.

Add the garlic, onions, basil, oregano, and jar of marinara sauce to the cooked ground beef.
Stir in the cream cheese until melted and combined.

Put a thin layer of the marinara sauce on the bottom of your casserole dish.

Layer the spaghetti over the sauce.

Top with the remaining marinara sauce.

Sprinkle generously with Parmesan cheese.
(If making this ahead of time, now is the time to cover and refrigerate or freeze)
Otherwise, bake at 350 for 25 minutes.

Remove from oven and top with Fried Onions.
Then continue baking for an additional 5 minutes.

Enjoy!

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Asian Noodle Salad

Allie — Sat, 09 Jul 2011 08:23:00 +0000

You may have noticed the limited selection of Pasta dishes on this site. That is because I don’t like pasta much. In order for me to enjoy a pasta dish, it must be truly fabulous. After hearing my sis rave about this Asian Noodle Salad multiple times, as well as another friend post it on facebook a couple of times, I decided I must give it a try. I am so glad I did! This recipe is a keeper. It is light and refreshing and an absolute perfect compliment to a hot summer day. Serve it up as a side or toss in some grilled chicken to make it a main dish.

Asian Noodle Salad
Dressing:

1 cup of rice vinegar

1/4 cup olive oil

2 teaspoons sesame oil

5 cloves of garlic, finely minced

4 teaspoons soy sauce

4 teaspoons sugar

Salad:

1 cup cilantro leaves, chopped

1 cup basil leaves, chopped

4 green onions, diced

1 red bell pepper, sliced into thin strips

1 yellow bell pepper, sliced into thin strips

2 cups of shredded carrots

1 cup of toasted peanuts

1 pound spaghetti noodles, cooked

Combine all dressing ingredients thoroughly.

Let sit to allow the flavors to combine while you prepare the salad.

Prepare all the vegetables, set aside.

Once the spaghetti has cooked, rinse with cold water and drain.

When the noodles are completely cool, add the vegetables and peanuts.

Whisk the dressing thoroughly then pour over the noodles and vegetables.

Toss until well combined and serve.

Enjoy!

source: adapted from Mel’s Kitchen Cafe

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Cavatappi Pasta Salad

Allie — Thu, 08 Jul 2010 05:39:00 +0000

Everything about my third child has been a surprise. The pregnancy was a surprise. I had a two year old and a 7 month old at the time I found out, I was not planning on a third baby yet. The gender was a surprise. I thought for sure I was going to have another girl but nope another boy it was. The birth was a surprise. I went in to the doctor for some rib pain a month prior to my due date and was told I was dilated to a 6 and needed to deliver. What?!!? The homecoming was a surprise. I expected a healthy baby and a routine homecoming. Instead Drew was born with a condition called transient tachypnea (fluid in the lungs) and had to be transported after his birth to the NICU at Sutter Memorial Hospital.
It was heart wrenching having my newborn baby be taken away by ambulance to another hospital while I had to stay overnight where I had delivered him. The next morning I was discharged and went to be with my sweet boy at the NICU across town.  That was where he stayed and I spent most of my time for the next 6 days.
Hospital food is not my favorite so for the first couple of days my meals consisted of a pack of Peanut M&Ms from the vending machine and a bottle of water. Definitely not the ideal diet for a postpartum mother.  Luckily I soon discovered Selland’s, a fabulous little deli just down the street from the hospital. Everything at Selland’s was amazing! However over the course of the week, I became particularly fond of their Cavatappi Pasta Salad. It was just the comfort food I needed to survive that week of Drew in the NICU.
Now that two years have gone by since Drew was born, he is still that child who continues to surprise me. What will he break today?  jump off of today? spill all over the floor? drop in the toilet? climb on? draw on? put in the washing machine? throw across the room? toss over the balcony? shove inside the vacuum hose? hide in the trash can? That child keeps me busy!  He keeps me on my toes! But somehow even with all the surprises and the craziness of three little ones, I found a moment to remember that pasta salad and attempt to recreate it at home…

Cavatappi Pasta Salad

1 lb Cavatappi Pasta

2 Buttermilk Ranch Dressing Packets

2 Cups Buttermilk

2 Cups Mayonnaise

½ – 1 ounce Chopped Fresh Dill

1 pint Grape Seed Tomatoes, whole

8 oz. crumbled Feta

1 bunch green onions, chopped

1 head of celery, chopped

Baby Spinach

Cook pasta in boiling water until tender.

While pasta is cooking, mix both Buttermilk Ranch Dressing packets with buttermilk and mayonnaise.

Stir chopped fresh dill into dressing and set aside.

When pasta is tender, drain

and then mix in half of the dill dressing mixture (reserve and refrigerate other half for later),

celery,

green onions,

feta cheese,

and tomatoes.

Cover and refrigerate pasta for up to 24 hours.

Just before serving, pour in the rest of the dressing

and stir.

Then add several handfuls of fresh baby spinach

and gently toss.

Enjoy!

inspired by Selland’s Market-Cafe

** I will be sending this over to the Side Dish Show Down**

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Smoked Cheddar Macaroni and Cheese

Allie — Wed, 20 Jan 2010 23:25:00 +0000

I don’t know what the weather is like where you live but here in ”Sunny California” it is cold, windy and wet. It’s almost noon and I still can’t bring myself to get out of my jammies. I did shower this morning but I just wanted back into my cozies (is that a word?) afterward. If I had it my way, I would lay around and cozy up with a good book today. However, I have these three little people with lots of needs and wants following me around all day which makes the whole couch-book thing not work out very well.

A day like today calls for some comfort food. A good, classic, comfort food, the kind that just makes everything better. Today is the perfect day for some homemade mac and cheese. Now, this isn’t your basic mac and cheese recipe. This one actually uses a smoked cheddar which definitely adds a noticeable delicious difference. Rumor has it that this recipe came from Flemings, my very favorite restaurant. I did change the smoked cheddar cheese ratio but other than that, it just might be close to their original version. So here you go, I promise this will make you feel better…

Smoked Cheddar Macaroni and Cheese

SERVES 8 -10

1 lb pasta (cavatappi or curly)

2 teaspoons salt

1 tablespoon vegetable oil

3/4 cup onion, 1/2-inch dice

1/2 cup unsalted butter (1 stick)

3 tablespoons all-purpose flour

2 cups heavy cream

3 cups half-and-half

2 teaspoons kosher salt

1 teaspoon white pepper (ground)

1/2 lb smoked cheddar cheese

1/2 lb cheddar cheese

1 tablespoon vegetable oil

¼ to 1 teaspoon (depending on desired spiciness) dried chipotle powder

3/4 cup panko

Preheat oven to 350 degrees F.

Grate smoked cheddar and cheddar cheese.

In a large pot, bring 1 gallon of water to boil. Add 2 teaspoons salt and pasta and cook for 8 – 9 minutes

Drain pasta and cool under cold running water. Pasta should be slightly firm. Toss drained pasta in oil and reserve.

Melt butter in a large sauce pot over medium heat. Add onions and sauté for 4 – 5 minute.

Add flour and cook 1 – 2 minute but do not brown.

Add cream, half and half, kosher salt and white pepper.

Bring pot to a simmer. Cook until sauce is thick, about 5 – 6 minute

Blend cheese into sauce

Stir in the cooked pasta.

Pour pasta and sauce into a 9 x 13″ baking dish. Reserve.

In a sauté pan over medium-high heat, add oil and chipotle chili powder. Heat for 30 seconds, until pan starts to smoke.

Remove from stove and stir in bread crumbs.

Sprinkle bread crumbs over the pasta and bake for 15 – 20 minute until golden.

Cool slightly before serving.

Enjoy!

Source: adapted from Flemings Steakhouse

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