Saturday, February 21, 2015

Baked Pasta

Baked pasta reminds me of college because it was served once or twice a week at the cafe and became a regular staple of my SUPER healthy diet. On cold days like today, comfort food seems necessary so I made my own version of baked pasta and it was delicious.

Baked Pasta

  • 12 oz of pasta (I used whole wheat shells but rigatoni would be great too)
  • 1 pound of turkey breast (could also use Italian sausage)
  • 1 cup of Parmesan cheese (shredded)
  • 8 oz of mozzarella cheese (shredded)
  • 10 oz of ricotta cheese
  • 1 tsp olive oil
  • 2 tbsp minced garlic
  • 10 oz of frozen collard greens (or spinach)
  • 4 cups of pasta/marinara sauce
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • Olive oil spray
  1. Cook pasta al dente (or less) according to directions on package
  2. Brown the turkey
  3. Combine the three cheeses in a separate bowl (1/2 cup of the Parmesan, all of mozzarella, and all of the ricotta)
  4. Once turkey is browned, add olive oil, collard greens, and garlic to skillet for about 3-5 minutes.
  5. Then add pasta/marinara sauce to meat mixture and cook on low until the pasta is done.
  6. Preheat oven to 375 degrees.
  7. Drain and rinse pasta once cooked to al dente.
  8. Spray 9 x 13 inch baking dish with olive oil. 
  9. Spread half of the pasta on the bottom of the baking dish, followed by half of the meat marinara mixture, and then half of the cheese mixture. Spread each layer so that it evenly coats the previous layer. 
  10. Repeat: spread half of the pasta, followed by half of the meat marinara mixture, and finally the last half of the cheese mixture. 
  11. Sprinkle remaining 1/2 cup of Parmesan cheese over the top.
  12. Cover baking dish with aluminum foil.
  13. Cook for 20 minutes with foil; then remove foil and cook for an additional 6-7 minutes until cheese is melted and edges are brown. 
Before going in the oven

Right after coming out of the oven

Balsamic Glazed Salmon

A while back, Kelly made a chicken recipe that included maple syrup.  It made the whole kitchen smell so good that when I came across a salmon recipe that included maple syrup, I thought it would be fun to try.  This recipe was courtesy of the food network and tasted delicious.


3/4 cup balsamic vinegar
2 Tablespoons maple syrup
1 Tablespoon dijon mustard
1 clove of garlic, diced

4 6 ounce cut salmon filets
2 Tablespoons olive oil
salt and pepper

For the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 12 minutes. Set aside to cool for 5 minutes.

For the salmon: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking sheet with parchment paper. Arrange the salmon on the baking sheet. Drizzle both sides of the salmon with the olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the salmon is cooked through and flakes easily with a fork, 8 to 10 minutes. Set aside to cool for 10 minutes.


<pictures to come!  I just couldn't find the right camera, but wanted to post this recipe because it was good >