Monday, July 27, 2020

Bacon Spinach Tortellini Bake

This Bacon Spinach Tortellini Bake is easy to make with only 6 ingredients, unless you want to make homemade Alfredo sauce. I’ve provided a link below for the Alfredo recipe. It’s very simple just a white roux and Parmesan cheese minus all the extra ingredients you find in a jar. Serves 6 Total Time: 70 minutes 


1 jar (15 oz) Alfredo pasta sauce 
1/3 cup water 
1 package (19 oz) frozen cheese-filled tortellini 
1/2 cup plus 2 tablespoons chopped cooked bacon  
1 bag (5 oz) baby spinach, coarsely chopped 
2 cups shredded mozzarella cheese (8 oz) 


1 Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish generously with cooking spray. In medium bowl, mix Alfredo sauce and water. Arrange half of the frozen tortellini in single layer in baking dish; top with 1/4 cup of the bacon, half of the spinach, half of the Alfredo sauce mixture and 1 cup of the mozzarella cheese. Repeat layers. Top with remaining 2 tablespoons bacon. Spray one side foil with cooking spray and cover baking dish, sprayed side down. Bake 40 minutes. Remove foil; bake 10 to 15 minutes longer or until bubbly around edges and hot in center.

Make your own Alfredo sauce here

Thursday, July 16, 2020

Italian Pasta Salad

Here is another cold pasta salad for those hot nights when you don’t want to cook over a stove or even a grill. This would also be great for a cookout, pot luck or a family gathering. Serves 8 Total Time: 30 minutes 


Kosher salt 
1 pound penne pasta, cooked according to package instructions 
1/3 cup mayonnaise 
3 tablespoons extra-virgin olive oil 
3 tablespoons red wine vinegar 
1 16-ounce jar giardiniera, drained and chopped 
5 ounces provolone cheese, diced (1 cup) or real mozzarella 
5 ounces salami, diced (1 cup) 
1/4 cup chopped fresh parsley 
1/4 cup chopped fresh basil 
Freshly ground pepper 


Mix the mayonnaise, olive oil and red wine vinegar in a large bowl. Add the cooked penne pasta and toss well. Add the giardiniera, provolone, salami, parsley and basil; toss well and season with salt and pepper. Enjoy! 

Friday, July 10, 2020

Mediterranean Pasta Salad

Too hot to cook a big meal? I made this Mediterranean Pasta Salad it was just enough for a hot muggy summer night. You can also serve this as a side or add a protein if you like, try pepperoni, salami (I did) or chicken and make it a meal. Serves 4-6 Total Time: 20 minutes 


3- Cucumbers medium size, cut into bite size pieces 
1-Pint Grape Tomatoes, halved  or 2-3 medium tomatoes, sliced
1- Can sliced Black Olives 
1/2 jar of roasted red peppers, sliced
16-oz box of tri-colored rotini, cooked
1- Container Feta Cheese 
1/2- Red Onion, diced 
2- Tbsp Olive Oil 
2- Tbsp Balsamic Vinegar 
1- tsp Dried Oregano 


In a large serving bowl add the cucumber, tomatoes, onion, roasted red peppers, black olives, cooked pasta and any protein, if using. In a small bowl combine your olive oil, balsamic vinegar, and oregano. Pour dressing over veggies and  toss until everything is coated. Sprinkle the top with feta. Chill 1/2 hour before serving. 

Tuesday, July 7, 2020

Rigatoni with Summer Bolognese

Per Food Network, “Summer pasta dishes don’t have to all be mayonnaise drenched side dishes. Case in point: Rigatoni with Summer Bolognese. Making the most of sweet summer tomatoes, this homemade Bolognese highlights the beauty of fresh Farmer’s Market produce in a classic way. Great fresh or leftover, this dish will become a summer staple in your household.” Serves 4 Total Time: 40 minutes


Kosher salt
10 ounces rigatoni (about 3 cups)
2 tablespoons unsalted butter
1 small onion, finely diced
2 small carrots, finely diced
4 cloves garlic, minced
Kosher salt and freshly ground pepper
1 pound ground beef
2 tablespoons tomato paste
1/4 cup dry white wine
3 cups multicolored cherry tomatoes, halved
1/2 cup fresh basil, torn
2 tablespoons grated parmesan cheese, plus more for topping


Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, about 12 minutes. Reserve 3/4 cup cooking water, then drain. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onion, carrots, garlic, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until softened, 6 to 8 minutes. Add the ground beef, 1/4 teaspoon salt and a few grinds of pepper and cook, breaking up the meat, until no longer pink, about 4 minutes. Add the tomato paste and cook until evenly combined, 1 minute. Add the wine and simmer until almost completely dry, 1 to 2 minutes. Add 1/2 cup of the reserved cooking water, the tomatoes and half the basil. Bring to a boil, then reduce the heat to a simmer and cook until the tomatoes start to burst and the mixture is saucy, 4 to 7 minutes. Add the cheese to the sauce, then add the rigatoni; season with salt and pepper and toss, adding more cooking water as needed to loosen. Divide among bowls and top with the remaining basil and more parmesan.