Alfredo Sauce

Alfredo Sauce

  • Servings: 6
  • Difficulty: easy
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It is easy to open a jar of any kind of store bought sauces, but this easy recipe of alfredo sauce will change your mind.

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The delicious white sauce filled with cheese and scrumptious flavor, and trusts me on this one; it will beat any readymade sauce.

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It is a make ahead sauce, freezes well for a month in zip top bags or for a week in the refrigerator in airtight container.

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I always use this delicious, scrumptious sauce as a base for my white pizza, but this time I paired it with my home style meatballs and made baked penne for dinner.

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Preheat oven to 375

.2 cups whipping cream

.4 cups hot milk (non-fat)

.3 tbsp. olive oil

.3 tbsp. coconut oil

.1/2 cup + 2 tbsp. flour

.1/2 tbsp. salt

.1/2 tbsp. black pepper

.1/2 tsp. nutmeg

.1 tbsp. chopped fresh thyme

.1 cup + 3 tbsp. gradated parmesan cheese divided

.1 cup mozzarella cheese

.1 1/2 cup reserved pasta water

.1 bag whole wheat Penne pasta

.2 tbsp. chopped fresh parsley

In a heavy bottom pot, on medium heat, add the olive oil and coconut oil, add flour.

Cook the flour for 2-3 minutes.

Whisk in milk and whipping cream, continue to whisk to avoid any lumps.

Switch to wooden spoon, add salt, black pepper, nutmeg, and thyme, cook until the sauce is thick, and coat the back of the spoon.

Off the heat add 1 cup of parmesan cheese and mozzarella cheese; stir until the cheese melted.

Cook the penne according to the package instructions, before darning the pasta, make sure to reserve 1 1/2 cup of water.

In 9 x 13 baking pan sprayed with nonstick vegetable spray, add pasta.

Reserve 2 cups of the sauce and set aside in airtight container for later use.

Add home-style meatballs to the remaining sauce, mix well.

Add sauce and meatballs to the pasta, add the reserved pasta water, mix well making sure all the pasta covered with the sauce.

Top it with the remaining parmesan cheese and bake for 10-15 minute.

Sprinkle chopped parsley and serve with French baguette.

Save the reserved sauce in the refrigerator to use with pizza. Enjoy!

Penne With Tomato Sauce

Penne

  • Servings: 4
  • Difficulty: easy
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This comforting dish literally did not take more than 30 minutes to make, its easy for any night of the week after a long day at work.

pasta sauce

30 min penne (2)

30 min penne

.1 Can 15 Oz Tomato sauce

.1 can 14.5 Oz fire roasted diced Tomato

.1 bag 12 Oz whole grain whole wheat Penne Rigato

.1 Tbsp. salt

.1 Tbsp. black pepper

.3 cloves minced Garlic

.1 medium Onion diced

.12 Oz Beef chili cut size

.1 Tsps. dried Basil

.1/4 fat-free Sour Cream

.1/4 cup parmesan cheeses

.3 Tbsp. Olive oil

.4 Tbsp. water

fresh basil to garnish

Cook Penne according to the instructions on the back.

On medium heat in a large skillet heat olive oil, add onion and salt cook until the onion is soft, add garlic and cook for few seconds, add meat and cook for 5 minutes or until fully cooked.

Add diced tomato, tomato sauce, black pepper, water, and basil and stir for few minutes.

Lower heat and cook until sauce comes together, it will take about 7-9 minutes, add sour cream and cool for additional 2 minutes.

Drain the penne add to the sauce and cook together for few seconds, add parmesan cheeses, chopped basil and serve.

Easy lasagna

Lasagna

  • Servings: 6
  • Difficulty: easy
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This recipe is perfect for these weekdays when you need something quick and hearty and only two pans to wash.

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.3 Tbsp. olive oil

.4 Tbsp. Butter

.1 LB ground beef

.4 Cups of warm milk

.3 Cups of grated Mozzarella Cheese

.3 large tomatoes diced

.1 large onion chopped

.1 Large red bell Pepper chopped

.3 Tbsp. chopped parsley

.2 Cups Ricotta Cheese

.1 Cup Parmesan Cheese

.3 Garlic cloves minced

.3/4 Cup of flour

.2 Tbsp. Salt divided

.2 Tbsp. Black Pepper divided

.1/2 Tsp all spice

.1 Tsp Italian seasoning

.17.6 Oz instant lasagna sheets (I used tomato flavor in this recipe)

.1 Tsp hot chili flakes

.1/2 Tsp Nutmeg

Preheat oven 400

Prepare the lasagna sheet according to the package instructions.

In a large nonstick frying pan, add olive oil, ground beef, 1/2 Tbsp. Salt, 1/2 Tbsp. Black Pepper, Italian seasoning, and cook on medium heat until it is fully cooked, remove and set a side.

To the same frying pan add the remaining oil, onion, bell pepper, 1/2 Tbsp. salt and 1/2 Tbsp. Black Pepper and sauté until soft, add tomato, hot chili flakes, minced garlic, all spice powder, chopped parsley and cook for 3-4 minutes. Remove and add to the cooked beef mixing well, set a side.

In the same frying pan, melt the butter adds the flour and cook for 1 min, add milk and Whisk well to avoid any lumps. Keep whisking until it is thickens. Add parmesan cheese, nutmeg, remaining of Salt and Black pepper mix well.

Add a cup of the white sauce to the bottom of the lasagna pan, and start layering. Spread by the spoon full of the meat mixture, white sauce, ricotta chesses, and Mozzarella chesses over each layer of the lasagna sheet, smooth it with a flat spoon or spatula, repeat and finish with the white sauce and the rest of the mozzarella cheese.

Bake covered for 45 minutes, uncover for the last 10 min to brown.
serve toped with grated parmesan chesses

Penne Rigate

Penne rigate

  • Servings: 6
  • Difficulty: easy
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This dish is one of my favorite dishes to make and eat, full of cheeses and flavor.
It is easy to make for weeknight dinners, only 30 minutes and dinner on the table.

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Preheat oven to 400

5 cups whole milk

2 bags 12 oz vegetable Penne rigate

1 LB ground beef

1 can 14.5 fire roasted diced tomato

1 Tbsp. salt

1 Tbsp. black pepper

1 cup fresh shredded parmesan cheese

1/2 cup flour

3 cups of shredded mozzarella cheese

4 Tbsp. butter divided

3 Tbsp. olive oil divided

½ tsp nutmeg

1 tsp crushed pepper (hot)

Cook the Penne according to the package directions.

In a saucepan, cook beef with 1 Tbsp. butter and 1 Tbsp. olive oil, salt, black pepper and cook until the meat fully cooked. Remove and replace in a backing pan and set a side.

Add the remaining butter and oil in the same saucepan you cooked the meat in, let the butter melt and add the flour and cook until it become paste, add the milk and whisk until its thick. Add half of the cheese, nutmeg, crushed pepper, and mix well until the cheese is melted.

Combine the meat, cooked penne and the cheese sauce in the baking pan and top with the remaining cheese, bake for 25 min or until the sauce is thick and the cheese is golden.