Baked rigatoni, version 3

We tried this recipe: https://www.dinneratthezoo.com/baked-rigatoni-pasta-recipe/ Our modifications: first, we added 4 oz chopped, trimmed fresh cremini mushrooms and 2 chopped roasted baby Yukon potatoes (about ¼ cup) to the 2 lb mince (1 lb beef, 1 lb hot Italian sausage without casing). Second, for the sauce we used 24 oz Rao’s marinara plus 15 oz… Continue reading Baked rigatoni, version 3

Simple rotisserie chicken and pasta soup

We did not follow a specific recipe this time, but we threw this together following our instincts. We used ½ a rotisserie chicken, from which we separated the meat from the carcass, loose bones, and skin. First, dice 2 to 3 celery stalks, 1 large carrot, and 1 medium onion. Second, heat 1 Tbsp olive… Continue reading Simple rotisserie chicken and pasta soup

Cheesy beef and pasta in tomato sauce

We tried this recipe: https://www.thekitchn.com/beef-and-shells-22959477 Based on our pantry, we made some modifications: first, we omitted the onion and garlic powder. Instead, after browning the minced beef, we added 1 small diced onion, then 2 mins later 2 minced garlic cloves. Second, we added 2 cups unsalted beef broth and a 15 oz can unsalted tomato… Continue reading Cheesy beef and pasta in tomato sauce

Simple basil pesto

We tried this Ina Garten recipe: https://www.foodnetwork.com/recipes/ina-garten/pesto-recipe-1951665 It was delicious, but a bit too runny. The next time, we will reduce the olive oil by 1/3. (Or perhaps we should have measured the basil leaves more tightly instead of loosely.) We served this pesto with cavatappi and some quartered grape tomatoes. (Sept. 2020)

Baked rigatoni

Inspired by the baked pasta dish we made while on vacation, we decided to try this recipe: https://www.simplyrecipes.com/recipes/baked_ziti/ Our modifications: first, for the pasta we used 1 pound of rigatoni instead of ziti. We also preheated the oven to 350 at the start of preparation. Second, for the sauce we used ¾ lb spicy Italian… Continue reading Baked rigatoni

Baked rigatoni with minced beef

While on vacation with a limited pantry, we tried this recipe: https://www.thespruceeats.com/baked-ziti-with-ground-beef-cheese-3057389 Our modifications: first, we used a yellow bell pepper (diced), ½ large onion (diced), and 1 clove minced garlic. Second, in lieu of dried herbs, we added about 8 oz Rao’s marinara sauce to the 14.5 oz can of no-salt canned diced tomatoes… Continue reading Baked rigatoni with minced beef

Pasta with breadcrumbs and anchovies, Sicilian style

We tried this simple recipe: https://cooking.nytimes.com/recipes/1006-pasta-with-bread-crumbs-and-anchovies-sicilian-style?smid=ck-recipe-iOS-share Our modifications: first, we used 2 tsp anchovy paste in lieu of fillets. Second, based on our pantry, we cooked ½ lb linguini. Finally, for the toasted breadcrumbs, we used store-bought breadcrumbs and toasted it in olive oil, per tge recipe (July 2020).

Italian-style pasta salad with roasted eggplant, anchovy, and mint

Details here: https://cooking.nytimes.com/recipes/12862-pasta-salad-with-roasted-eggplant-chile-and-mint?smid=ck-recipe-iOS-share Our modifications: first, to roast the diced eggplant, we increased the temp to 425, but at the 15 min mark, we increased to 450; this is because the eggplant pieces may have been too crowded on two sheets that they started steaming. We roasted for about 30-35 mins until browned and crisp… Continue reading Italian-style pasta salad with roasted eggplant, anchovy, and mint