Pasta – GreenOliveCooking

Ultimate Lasagna

greenolivecooking_6ebtlh — Mon, 19 Dec 2022 16:07:42 +0000

Ultimate Lasagna

What’s the SECRET to making the BEST LASAGNA? There is nothing MORE delicious than a homemade baked LASAGNA! You will be surprised to learn how EASY is it to make the perfect lasagna, maybe the most classic Italian dinner.

The BEST Quick Lasagna

Serves 6 – 8

Ragu Sauce

1 Onion, diced

6 Garlic Cloves, minced

1 lb of Ground Beet

1 lb of Ground Sausage

1 lb of Ground Turkey

2 teaspoons Italian Seasoning, dried

2 – 28 oz cans Crushed Tomatoes

1 – 15 oz can Tomato Sauce

4 Tablespoons Tomato Paste

Salt and Pepper to taste

Ricotta Filling

32 oz Ricotta Cheese

2 Eggs

2 Tablespoon Parsley, fresh chopped

2 Tablespoon Thyme, fresh

½ cup Parmesan Cheese, grated

1 Box Lasagna Noodles, cooked

4 cups Mozzarella, or more if preferred cheesier

In a saucepan over medium-high heat, add a few tablespoons of olive oil, onions, and garlic. Sauté until the onions are translucent.
Add the meat and Italian seasoning and break up the meat into small pieces with a spoon until all the meat is cooked.
Add all the Tomato Sauces and season with salt and pepper. Continue to cook the sauce for about 30 minutes.
To prepare the Ricotta Cheese filling, add all the ingredients to a bowl and mix with a hand mixer to evenly incorporate and aerate the ricotta mixture.
To assemble the Lasagna, use a deep baking dish. Add enough sauce to coat the bottom of the pan. Add the first layer of Lasagna Noodles, then a layer of Bolognese Sauce, add half of the ricotta mixture evenly spread, and add about one cup of mozzarella cheese.
Repeat the prior step for the second layer. Keep in mind to add the lasagna noodles in the opposite direction from the first layer.
For the third layer of lasagna, only add the Bolognese sauce and cover with foil.
At this point, the lasagna can be placed in the oven, fridge, or freezer. If you choose to bake it, after about 1 hour or when the sides begin to bubble, remove the foil, and add about 2 cups of mozzarella cheese on top. Return to the oven and continue to cook until the cheese is melted. This can take 5 – 10 minutes.
Once the Lasagna is cooked, remove it nfrom the oven, and let it rest for about 15 minutes. If the lasagna does not rest, it will fall apart when cut into.

Secrets to Making the Best Lasagna

1 Combination of Meats

2 Flavorful Tomato Sauce

2 Type of Mozzarella Cheese

4 Creamy Ricotta

5 Fresh Herbs

The post Ultimate Lasagna first appeared on GreenOliveCooking and is written by greenolivecooking_6ebtlh

Easy Ratatouille

greenolivecooking_6ebtlh — Sat, 08 Oct 2022 08:00:00 +0000

GreenOliveCooking

Easy Ratatouille

Easy Ratatouille

Ratatouille is a classic stew made from the summer harvest of vegetables. This is a perfect meal as everything is made in one pot. Easy Ratatouille is a colorful combination of tomatoes, eggplant, garlic, onion, zucchini, bell pepper, and fresh herbs. A perfect way to display your garden harvest. Ratatouille can be served in so many ways. It can be the main meal, served as a side dish with grilled steak, oven-roasted chicken, used as a filler for crepes, omelets, or just a fantastic-tasting vegetarian dish with a side of fresh bread. The possibilities are endless.

Easy Ratatouille

Serves 4 – 6

Olive Oil, as needed

4 Small Zucchini. cubed

2 Small Eggplants, cubed

4 Large Ripe Tomatoes, seeded and cubed

1 Onion, diced

2 Bell Peppers, cubed

3 Garlic Cloves, minced

1 Tablespoon Tomato Paste

1/2 Cup Liquid, i.e. Broth, Wine Or Water

Optional

Capers

Kalamata Olives

Fresh Herbs, i.e. Basil, Oregano, Parsley

In a sauté pan over medium-high heat, add 2 tablespoons olive oil. Add zucchini to the sauté pan with some salt. Cook for about 5 minutes. Once the zucchini is cooked, place it in a large bowl and return the sauté pan back to the stove.
Repeat this process for the Eggplant and Tomatoes.
Add a little bit of Olive Oil, Onions, Garlic, and Salt to the sauté pan. Cook for a couple of minutes and then add the Bell Peppers. Continue cooking for about 5 minutes.
Add Tomato Paste and cook for a minute or so to evenly incorporate throughout the vegetables.
Add the rest of the cooked vegetables and add to the sauté pan. Gently stir to evenly incorporate and continue to finalize the cooking process for a few more minutes. Taste for Salt and Pepper.
When ready to serve, add to your plate and garnish.

The post Easy Ratatouille first appeared on GreenOliveCooking and is written by greenolivecooking_6ebtlh

Cauliflower & Lemon Pasta

greenolivecooking_6ebtlh — Sun, 01 May 2022 08:00:00 +0000

GreenOliveCooking

Cauliflower & Lemon Pasta

Cauliflower & Lemon Pasta

Roasted Cauliflower & Lemon Pasta is one of the EASIEST dishes to make for a quick dinner. Roasting the Cauliflower is not a necessity, but it gives a great caramelization to the dish. I love the FRESHNESS of this dish with the Lemon and Fresh Parsley. The capers add that extra burst of unexpected saltiness. EASY Roasted Cauliflower & Lemon Orecchiette Pasta is one of my FAVORITE go-to WEEKNIGHT recipe dishes.

EASY Roasted Cauliflower & Lemon Pasta

Serves 4 – 6

1 lb Orecchiette Pasta, cooked

1 Head Cauliflower, florets separated

Olive Oil and Salt and Pepper to coat

2 Tablespoons Olive Oil

½ Onion, finely dice

4 Garlic Cloves, minced

½ – 1 Cup Pasta Water

½ Cup Parmesan Cheese, grated

1 Lemon, juice and zest

2 Tablespoons Butter

1 Tablespoons Capers

¼ – ½ teaspoon Red Pepper Flakes

Fresh Parsley, chopped

Preheat the oven to 425 degrees

Place cauliflower florets on a baking sheet, and drizzle with enough olive oil to coat cauliflower and salt. Bake for 45 minutes or until caramelized and golden brown.
Over medium-high heat, place a pot with about 4 cups of water and 1 – 2 tablespoons of salt and bring to a boil. Once boiling add pasta and cook according to package or doneness. When the pasta is cooked, reserve ½ – 1 cup of pasta water and strain the remaining water. Set pasta aside.
In the same pot, add Olive Oil, Onion, and Garlic and sauté for a few minutes until onions are translucent.
Add Pasta, Parmesan Cheese, Pasta Water, Lemon Juice, Butter, Capers, and Red Pepper Flakes and mix to fully incorporate.
Remove from heat and add Parsley and Lemon Zest.
Season with salt and pepper.
Serve!

The post Cauliflower & Lemon Pasta first appeared on GreenOliveCooking and is written by greenolivecooking_6ebtlh

EASY Spaghetti Squash

greenolivecooking_6ebtlh — Mon, 11 Apr 2022 20:53:31 +0000

GreenOliveCooking

EASY Spaghetti Squash

EASY Spaghetti Squash

EASY Stuffed Spaghetti Squash is an EASY complete dinner. Spaghetti Squash can be virtually stuffed with ANYTHING. In this video, I use up some leftover bits and pieces of vegetables. You can add meat or make it completely vegetarian. This is the EASIEST stuffed Spaghetti Squash to make. Not only is this a TASTY Spaghetti Squash but an EASY dinner recipe.

Serves 4 – 6

1 Spaghetti Squash, halved and clean

1 Onion, diced

4 Cloves Garlic, minced

2 Carrots, diced

2 Celery Stalks, diced

1 Bell Pepper, diced

1 lb Ground Meat, I used Turkey

1 lb Mushrooms, diced

1/3 cup Parmesan Cheese, grated

1 cup Mozzarella, grated (plus extra for the top)

1-2 cups Tomato Sauce

Parsley for Garnish

Salt and Pepper, to taste

Optional – I used 4 oz of Mascarpone just to use this up.

Preheat Oven 350 degrees

Carefully cut Spaghetti squash in half vertically and scoop out all the seeds.
Drizzle the inside of the Spaghetti Squash with olive oil and evenly coat as well as salt and pepper the insides.
Place cut side down on a baking sheet and cook until the squash is soft about 45 minutes. This time may vary depending on the size of the squash.
In a saucepan over medium-high heat, add s few tablespoons of olive oil. Once hot, add onions and garlic and sauté for a few minutes.
Then add the carrots, celery, and bell peppers. Continue to cook until the vegetables are soft about 3 – 5 minutes.
Add Ground Meat and begin to break up into small pieces as it cooks. You can void this step if making this dish vegetarian.
Add Mushrooms and continue to cook until all is completely cooked.
At this point, the heat can be turned off and the cheeses can all be added and fully incorporated. Also, season with additional salt and pepper.
When the Spaghetti Squash is cooked, allow it to cool before handling and using a fork to scrape the strands apart.
Fill the Spaghetti Squash with the filling. Spoon over Tomato Sauce and sprinkle additional Mozzarella Cheese.
Place back in the oven and cook for about 20 minutes to heat up everything and have the cheese melted on top.
Garnish with Fresh Parsley and serve!

The post EASY Spaghetti Squash first appeared on GreenOliveCooking and is written by greenolivecooking_6ebtlh

How To Make The Creamiest Risotto

greenolivecooking_6ebtlh — Sat, 02 Apr 2022 08:00:00 +0000

GreenOliveCooking

How To Make The Creamiest Risotto

How To Make The Creamiest Risotto

Risotto is EASIER to make than YOU THINK. For most Italians, Risotto is considered comfort food. AUTHENTIC Italian risotto recipe is a staple in the kitchen and has been around for centuries. Italian risotto rice recipe has few ingredients and only a couple of key steps that I share for a successful Risotto. I share in this tutorial how EASY Risotto recipe is to make. Once you have mastered the few basic techniques of how to make a risotto, you can add your own favorite ingredients and create your own version of comfort.

How To Make The Creamiest Risotto

Serves 4 – 6

2 Tablespoon Butter, divided into 2

1 small Onion, finely diced

1 cup Arborio Rice

¼ cup White Wine

4 cups Broth, Vegetable

1 cup Peas, frozen

1 15 oz jar Roasted Peppers, sliced, or 2 Roasted Peppers

4 oz Mascarpone

½ cup Parmesan Cheese, grated

2 Tablespoons Parsley, chopped

Salt, to taste

Bring stock to a simmer in a large saucepan. Reduce once heated and keep to a simmer.
In a large saucepan, add butter and onions; sauté for 2 – 3 minutes.
Add the rice; mix well so the rice is coated throughout and sauté until the rice is slightly translucent, about 2-3 minutes.
Add the wine and stir until it is absorbed, should only take about 1 minute.
Add a ladleful of the simmering stock; stir and wait until it is absorbed before adding another ladleful stirring gently and almost constantly. Tip: From this point, set a timer for 18 minutes.
Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center.
During the last 2 minutes of cooking, most of the liquid should be absorbed. Begin to add the Peas, Roasted Peppers, Mascarpone, Parmesan Cheese, 1 Tablespoon of Butter, and 1 Tablespoon of Parsley. Stir to fully incorporate.
Remove from heat and serve. Bonus tip: To add more flavor, add a lemon wedge and garnish with additional parsley and Parmigiano-Reggiano.

The post How To Make The Creamiest Risotto first appeared on GreenOliveCooking and is written by greenolivecooking_6ebtlh

Tortellini Cream Sauce

greenolivecooking_6ebtlh — Mon, 03 Jan 2022 19:11:46 +0000

GreenOliveCooking

Tortellini Cream Sauce

EASY Ricotta Cookies | Deliciously Yummy Cookies

EASY Creamy Spinach and Tomato Tortellini Cream Sauce weeknight dinner. Cheese Tortellini are tossed in an EASY Parmesan Cream Sauce with Spinach and Sun-Dried Tomatoes. A QUICK and EASY DISH the family will LOVE!

Easy Creamy Spinach And Tomato Tortellini Cream Sauce
Serves 4

1 lb Cheese Tortellini, cooked (save pasta water)
½ Onion, finely diced
1 tablespoon Olive Oil
8 oz Sun-Dried Tomatoes
1 cup Peas, frozen
5 oz Baby Spinach
2 cups Heavy Cream
½ cup Parmesan Cheese, grated
2 tbsp Flour
1 tbsp Butter, unsalted
2 clove Garlic
½ tsp Salt
Garnish with:
Red pepper Flakes
Parsley, fresh, chopped
Parmesan Cheese, grated or shaved

1. In a sauté pan, add olive oil, onions, and garlic and cook for a few minutes until soft.
2. Add sun-dried tomatoes and peas. Cook for a minute and set to one side of the pan.
3. To create the roux, move all the ingredients to the other side of the pan and add butter to the empty side of the pan. Once melted, add flour and cook butter and flour for about a minute.
4. Slowly add the cream to the roux and continue stirring to avoid any lumps. Once the cream begins to thicken, begin to incorporate all the ingredients.
5. Add the spinach, parmesan cheese, and taste for salt.
6. Add the tortellini and thoroughly combine.
7. If the sauce is too thick, add some of the pasta water.
8. Garnish and serve!

The post Tortellini Cream Sauce first appeared on GreenOliveCooking and is written by greenolivecooking_6ebtlh

Butternut Squash Pasta

greenolivecooking_6ebtlh — Sat, 20 Nov 2021 08:00:00 +0000

GreenOliveCooking

Butternut Squash Pasta

EASY Butternut Squash Pasta Recipes

Everyone will LOVE this Comforting Fall Favorite Easy Butternut Squash Pasta! This dish is creamy, cheesy, and so delicious. It is an EASY dinner you will be making this fall. With a few extra garnishes, you can turn this Creamy Butternut Squash Pasta home-cooked meal into the PERFECT restaurant-quality dish.

Creamy One-Pot Butternut Squash Pasta

Serves 4-6

1 Butternut Squash, cubed into 1” pieces

4 Cloves Garlic, minced

½ teaspoon Red Pepper Flakes

1 Pound Rigatoni Pasta

4 Tablespoons Butter

½ Cup Grated Parmesan Cheese

4 tablespoons olive oil

Sage leaves

Salt and Pepper to taste

Optional Garnishes

Burrata, Red Pepper Flakes, Fried Sage Leaves, Shaved Parmesan

1. Bring a large pot of salted water to a boil and add Rigatoni Pasta. Cook pasta until it is al dente. At that point, remove pasta from the water and set it aside until ready to use. Remember: save about 1 cup of pasta water – just in case.

2. In a sauté pan, add cubed butternut squash and just enough water to cover the squash. Let cook until squash is tender. Once tender, transfer the butternut squash to a blender and puree. Use the cooking water to help blend into a creamy puree. I used about 1 ½ – 2 cups of liquid.

3. To make the crispy sage leaves, In a sauté pan, heat olive oil over medium heat. Once hot, add sage leaves to the oil and cook for a few minutes on each side. Place on a paper towel to absorb any excess oil and set aside.

4. In the sauté pan with olive oil, add garlic and hot pepper flacks. Sautee until garlic becomes fragrant, about 10 – 15 seconds. Careful not to overcook as the garlic will burn and taste bitter.

5. Remove sauté pan off the heat and add butternut squash puree. Be careful as the sauce may splatter. Bring the sauté pan back to heat and continue cooking until the sauce becomes hot. If the sauce seems too thick, add pasta water to thin it out.

6. Once the sauce is hot, add the butter, and parmesan cheese and blend to well incorporate.

7. Add pasta to the butternut squash sauce and stir to coat all the pasta with the sauce.

8. Serve immediately and garnish with Burrata, Red Pepper Flakes, Fried Sage Leaves, and Shaved Parmesan.

The post Butternut Squash Pasta first appeared on GreenOliveCooking and is written by greenolivecooking_6ebtlh