Pasta Party! Double-Post Thursday

Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's double post deals with having a pasta party!

If you love pasta as much as I do, you're sure to find something you like from today's six recipes, including Cheese-Stuffed Shells in Marinara Sauce and Quick Skillet Ziti. Enjoy!

SLOW COOKER BAKED ZITI

This is from Ashley Fehr, “a high school teacher turned food blogger” in Canada. Her food blog, The Recipe Rebel is really nice. Check it out!

This recipe begins, “This Slow Cooker Baked Ziti is actually made completely in the crockpot -- even the pasta! It is so much easier than the traditional version but packs all of the same flavor!”

Prep Time: 15 minutes; Cook Time: 4 hours; Total Time: 4 hours 15 minutes.

To view this online (and to read Ashley’s notes on the recipe), click here.

Ingredients

1 lb ground beef, turkey or Italian sausage

1 onion, finely chopped

1 teaspoon minced garlic

1 teaspoon salt

1 teaspoon dried basil

1 teaspoon dried parsley

1 (28oz) can diced tomatoes

1 650ml (around 22 ounces) jar pasta sauce (about 2 1/2 cups)

2 1/2 cups water or chicken broth

1 375g (about 13-14 ounces) box Penne or Ziti (or other short) pasta (about 4 cups)

1 cup shredded mozzarella cheese

Instructions

In a large skillet, cook ground beef and onion until browned. Stir in garlic and salt and cook 1 minute.

Add beef mixture, basil, parsley, tomatoes, pasta sauce and water to a 4qt (or larger) slow cooker. Stir.

Cook on low for 6 hours or high for 3 hours.

Add pasta and stir until combined. Cover and continue cooking for 20-45 minutes (depending on how hot your slow cooker is) -- check and stir at the 20 minute mark.

Sprinkle with cheese and cover for 3-5 minutes until cheese is melted.

CAULIFLOWER MAC AND CHEESE

This is from Sheela Prakash on TheKitchn. Sheela wrote, “What if I told you that you could have a rich and creamy bowl of mac and cheese while also packing in over a pound of cauliflower? Sounds like a trick, right? No so fast! This recipe does just that, thanks to a base of cheesy cauliflower sauce.”

Serves 8

To view this online, click here.

For the cauliflower cheese sauce:

2 cloves garlic, crushed

3 sprigs fresh thyme

2 bay leaves

2 medium heads cauliflower, cut into florets

3 tablespoons olive oil, divided

1 cup grated Gruyère cheese

1 cup grated sharp cheddar cheese

2 teaspoons Dijon mustard

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

For the macaroni and cheese:

1 pound dry cavatappi pasta or medium pasta shells

2 tablespoons unsalted butter, melted

1 cup fresh or panko breadcrumbs

1/2 cup grated Parmesan cheese

Arrange a rack in the top third of the oven and heat to 400°F. Coat a 9x13-inch baking dish with cooking spray or butter.

Make the cauliflower cheese sauce: Bring a large pot of salted water to a boil over medium-high heat. Add the garlic, thyme, and bay leaves and boil for 5 minutes to infuse water.

Add the cauliflower and cook until very fork tender, 7 to 10 minutes. Using a slotted spoon, transfer the cauliflower to a rimmed baking sheet or medium bowl out of the water, leaving the herbs and garlic behind in the pot (do not drain the pot).

Place 1/2 of the cauliflower in a blender or food processor fitted with the blade attachment. Scoop out 3/4 cup of the cooking liquid and add it to the blender along with 1 1/2 tablespoons of oil. Blend until very smooth, about 1 1/2 minutes. Transfer the purée to a large bowl. Repeat with the remaining cauliflower, 3/4 cup of cooking liquid, and remaining 1 1/2 tablespoons of oil; transfer to the same bowl.

Add the cheddar, Gruyère, mustard, salt, and pepper into the purée and whisk to combine. Taste and season with more salt and pepper as needed; set aside.

For the macaroni and cheese: Bring the pot of infused water back to a boil. Add the pasta and cook per package instructions until just al dente. Meanwhile, combine the melted butter and breadcrumbs in a small bowl; set aside.

Drain the pasta, discard the herbs and garlic cloves, and add the pasta to the bowl of cauliflower sauce. Stir gently until the pasta is entirely coated.

Transfer the mixture to the baking dish and spread into an even layer. Sprinkle the breadcrumbs evenly over the top, followed by the grated Parmesan.

Transfer the dish to the oven and bake until the sauce is bubbling and the top is golden-brown, 15 to 20 minutes. If the pasta becomes bubbly before the top is golden, you can run the dish under the broiler for a minute or two to crisp the topping.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Make ahead: After transferring the pasta and cauliflower sauce mixture to the baking dish, it can be covered and refrigerated for up to 1 day. Return to room temperature, sprinkle the buttered breadcrumbs and Parmesan cheese on top, and proceed with baking.

Freezing: After transferring the pasta and cauliflower sauce mixture to the baking dish, it can be also be covered tightly with aluminum foil and frozen for up to 2 months. Bake, frozen and covered, at 350°F, for 1 hour. Uncover, sprinkle with the buttered breadcrumbs and Parmesan cheese, and bake until the topping is golden-brown, 15 to 20 minutes more.

QUICK PASTA PESTO

This was in a Weight Watchers' email several years ago. The recipe begins, “Pasta with cheese and cream sauces can rack up a lot of empty calories, but make simple substitutions, like swapping cream for evaporated skim milk, and you can enjoy your favorite pasta dishes anytime.”

POINTS® Value: 8; Servings: 4; Preparation Time | 5 min; Cooking Time: 10 min; Level of Difficulty: Easy

Ingredients

3 Tbsp pesto sauce, sun-dried tomato variety preferred

3 cup mixed vegetables, chopped, fresh or frozen

1 cup fat-free evaporated milk

4 cup cooked pasta

1 oz part-skim mozzarella cheese, shredded



Directions

Heat a large nonstick pan coated with cooking spray. Add pesto sauce and vegetables; cook, stirring until softened, about 2 minutes.

Add milk, bring to a boil and simmer for 4 to 5 minutes. Stir in pasta and cheese; cook until heated through. Yields about 1 1/2 cups per serving.

CHEESE-STUFFED SHELLS IN MARINARA SAUCE

This is from Familytime, and begins, “A traditional Italian-style favorite is made easier for you! Combine Buitoni Marinara Sauce with stuffed shells, add a tossed salad and warm bread and sit down to a satisfying meal!” Serves: 6; Prep Time: 15 minutes; Cook Time: 30 minutes.

To view this online, click here.

Ingredients

12 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions

1 cup (4 ounces)shredded reduced-fat mozzarella cheese, divided

1 cup fat free or reduced-fat ricotta cheese

1/2 cup grated Parmesan cheese

1 large egg

1/4 teaspoon ground black pepper

1 container (15 oz.) BUITONI® refrigerated Marinara Sauce

Directions

Preheat oven to 350 degree F.

Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in a medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12 x 71/2-inch (2-quart rectangular) baking dish. Pour sauce over shells.

Bake for 25 minutes or until bubbly. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

For Freeze Ahead:

Prepare as above; do not bake. Do not top with remaining mozarella cheese. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.

Preheat oven to 350° F.

Bake for 30 to 40 minutes. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

QUICK SKILLET ZITI

This is from Family Time, and begins, “Ground beef and pasta are a winning combination for quick weekday meals that are nostalgic and full of good taste.”

Serves 4 (1 1/4 cups each); Prep Time: 5 minutes; Cook Time: 20 minutes

To view this online, click here.

Ingredients

1 pound ground beef

Prego® Marinara Italian Sauce or 1 jar (24 ounces) Prego® Traditional Italian Sauce

5 cups tube-shaped pasta (ziti), cooked and drained

Grated parmesan cheese

Directions

Cook the beef in a 10-inch skillet until it's well browned, stirring often to break up the meat. Pour off any fat.

Stir the sauce and pasta in the skillet and heat through. Sprinkle with the cheese.

PUMPKIN ALFREDO PASTA

This is from Delish, and begins, “This gourd-eous pasta is irresistibly creamy.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.

To view this online, click here.

Ingredients

kosher salt

1 lb. pasta

extra-virgin olive oil

1/4 c. sage leaves

Flaky sea salt

1 onion, chopped

2 garlic cloves, minced

1 15-oz. can pumpkin purée

1/4 c. dry white wine

Freshly ground black pepper

2 tbsp. unsalted butter, cut into slices and chilled

1/2 c. freshly grated Parmesan

1 c. sour cream

Directions

Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions.

Meanwhile, in a small skillet over medium-high heat add 4 to 5 tablespoon olive oil; when oil is hot but not smoking add dry sage leaves and fry 4 to 5 seconds until crispy. Transfer with a slotted spoon to a paper towel-lined plate. Sprinkle with sea salt; set aside.

In a large skillet over medium heat sauté onions and garlic, about 1 minute. Add pumpkin and white wine and season with 1 teaspoon salt and 1/2 teaspoon black pepper; simmer for 5 minutes. Stir in cheese and butter until melted and creamy. Stir in sour cream and pasta until well coated.

Garnish with fried sage leaves and serve.