All posts by Kelli

Go-To Weeknight Baked Pasta

Easy Weeknight Meals, Main Courses, , ,

baked pasta

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Baked Pasta

This is my number one go-to weeknight meal for when I really don't feel like cooking. I make this in individual baking dishes so that it can be customized to each person's taste. The recipe below is for a single serving, but can be multiplied to accommodate any number of servings.
Servings: 1

Ingredients

  • 3/4 cups dried high-fiber white penne pasta*
  • 1 1/4 cups of pasta sauce
  • 1 pinch oregano
  • 1 pinch marjoram
  • 1 pinch of crushed red pepper flakes optional
  • 2-3 tablespoons of shredded mozzarella provolone, or parmesan cheese
  • salt and pepper to taste
  • Any combination of the following-
  • fresh basil torn
  • fresh spinach
  • minced red onion
  • minced fennel
  • minced zucchini
  • cherry tomatoes
  • chopped artichoke hearts
  • kalamata olives
  • sundried tomatos
  • roasted red peppers
  • veggie meatballs**
  • sliced veggie Italian sausage

Instructions

  • Preheat oven to 350 degrees.
  • Bring a pan of salted water to a boil and add pasta.
  • Cook pasta at a rolling boil for approximately half the time recommended on the package (usually ~5 minutes).
  • While pasta is cooking combine pasta sauce, spices, salt and pepper, and additional ingredients in an individual-sized, oven-safe casserole dish.
  • Drain pasta and combine with sauce mixture.
  • Top with cheese and a sprinkle of salt and bake at 350 for 30 minutes.
  • Remove from oven and serve.

Notes

*Ronzoni Smart Taste is the brand that I prefer
**Trader Joes and Nate's both have excellent veggie meatballs

Pesto Pizza

Main Courses

pizza

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Pesto Pizza with Veggies

Servings: 3

Ingredients

  • 1 package of frozen for refrigerated pizza dough*
  • 1/2 cup vegan pesto or prepared pesto
  • 2-3 thinly sliced roma tomatos
  • Assorted grilled vegetables*
  • 1/2 can of artichoke hearts
  • 1 large handful of spinach or arugula leaves
  • 1/4 small red onion thinly sliced
  • 2 TBS Kalamata olives coarsely chopped (optional)
  • 2/3 cup crumbled goat cheese optional

Instructions

  • Prepare pizza dough according to package directions
  • Spread pesto on pizza dough
  • Top with tomatos, vegetables, artichoke hearts, spinach, red onion and olives and goat cheese (if using)
  • Bake until dough is cooked and toppings are heated.

Notes

*I like Essential Bakery's frozen pizza dough. To prepare I cook on a pizza stone until bottom is lightly browned. Remove from oven, flip the pizza and top the cooked side. Return pizza to oven to crisp the (now) bottom of the pizza and cook the toppings.
**I love using peppers, zuchinni, or eggpant; To grill, cut into uniform slices, spray with olive oil, season with salt and pepper, and grill until vegetables are lightly cooked and black grill marks are formed.

Vegan Pesto

Sauces and Condiments, Vegan, , , , , ,
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Vegan Pesto

Pesto doesn't have to be heavy with dairy. In fact, I find that cheese takes away from the fresh flavor of summer basil. This is a healthier version of traditional pesto. In the summer, I make this pesto in large batches with basil from my garden or the farmers market, and freeze it in individual 1/2 cup containers. Then when I need pesto for a quick and easy dinner, I take out a container of pesto and set it on the counter before I head to work. When I get home it's thawed and ready to use.
Prep Time10 minutes

Ingredients

  • 8 oz basil washed and large stems removed
  • 2-3 cloves garlic to taste
  • 1/4 cup pine nuts or cashews
  • 1 TBSP light miso paste*
  • juice of 1-2 lemons to taste
  • 2-4 TBSP olive oil to taste
  • salt and pepper to taste

Instructions

  • Combine all ingredients in food processor or blender and puree until the mixture is the consistancy of a thin paste.
  • Add more oil, lemon juice or water to thin if mixture is too thick. If mixture is too thin, add more nuts to thicken.

Notes

Pesto should be made to your individual taste. You may prefer a pesto with more lemon, less garlic or more oil. I use miso paste in this vegan recipe to add body and a richness and saltiness. You can omit the miso if you prefer or substitute parmesan for a non-vegan pesto.
*I find that 1/2 cup of pesto is the right amount to serve on pasta for two adults or two adults and a child.