Browsing Tag:

healthy dinner ideas

Dinner Recipes/ Pasta Recipes

Easy Spinach & Ricotta Stuffed Shells

Jumbo ricotta stuffed shells with creamy and delicious mozzarella and spinach make the most amazing and quick weeknight dinner. It’s so easy and ready in just 30 minutes and is completely vegetarian!

Easy Spinach & Ricotta Stuffed Shells

This is a pasta bake pure and simple. Tender pasta shells stuffed with ricotta cheese, parmesan cheese, mozzarella cheese, spinach, onions and garlic. They are delicious, full of flavor and comforting. Perfect for your hectic week!

How To Make Ricotta Stuffed Shells in 30 Minutes

Boil pasta shells and drain. Until al dente according to package directions
Mix the ricotta and spinach in a bowl with salt, pepper and a pinch of nutmeg. Make sure that you season the ricotta to your own taste. Ricotta is kinda bland and needs some help, so lend it a hand with some salt and pepper.
Make the sauce. Simmer a jar of passata with some onions and garlic. Add in some oregano, thyme and rosemary.
Stuff the shells, snuggle them into the sauce and bake the whole dish over with cheese!

Easy Spinach & Ricotta Stuffed Shells

You can freeze stuffed pasta shells in an airtight container in the refrigerator for up to 4 days. Just make sure that you wrap and cover them tightly with a layer of cling film then a layer of foil. That helps protect everything from the freezer burn.

Easy Spinach & Ricotta Stuffed Shells

Jumbo ricotta stuffed shells with creamy and delicious mozzarella and spinach make the most amazing and quick weeknight dinner. It’s so easy and ready in just 30 minutes and is completely vegetarian!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner
Cuisine Italian
Servings 8
Calories 255 kcal

Ingredients
  

  • 20 large pasta shells
  • 1 ½ cups low fat ricotta
  • 10 oz frozen spinach thawed excess water squeezed out
  • pinch of nutmeg
  • 2 cups grated mozzarella
  • Salt to taste

For the sauce

  • 2 cloves garlic grated
  • 1 onion chopped
  • 1 tablespoon dried oregano
  • 2 cups passata or any think tomato sauce
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme

Instructions
 

  • Cook the pasta in plenty of salted boiling water according to the package instructions. Drain and reserve.
  • To make the ricotta filling, place the ricotta, spinach nutmeg and salt and pepper in a medium boil and stir to combine with a fork. Stuff this mixture into the drained and cool shells. There should be enough filling for about 1 tablespoon of mixture per shell.
  • To make the sauce, sweat the onions and garlic in a large pot and cook until the onions and garlic are soft and fragrant. Add the dried herbs and the passata or tomatoes and simmer for about 10 minutes. Place the sauce in the bottom of a pan and layer the stuffed shells over top. Generously sprinkle the cheese over the shells and bake until the whole dish is hot and the cheese is turning golden and starting to bubble.
Dinner Recipes/ Pasta Recipes

Ravioli With Sauteed Asparagus and Walnuts

This is an easy ravioli dish with ravioli from your grocer’s refrigerated aisle topped with sautéed asparagus and walnuts tossed in a light and flavorful butter lemon sauce. A quick and delicious dinner that only takes 15 minutes to make.

Ravioli With Sauteed Asparagus and Walnuts

Fresh store bought ravioli is cooked and then tossed with asparagus that has been sautéed in a simple butter and lemon sauce. A little bit of grated parmesan cheese, minced parsley and crunchy walnuts are added at the end. This ravioli with sautéed asparagus and walnuts is full of flavor, quick to make and you can have dinner on the table in 15 minutes.

How To Make Ravioli With Sauteed Asparagus and Walnuts

You can use whatever fresh ravioli you like for this dish – cheese, mushroom, spinach are all good choices. But I preferebly use cheese ravioli.
For the asparagus use thinner asparagus. If you use thick asparagus, you will need to test for doneness. Thicker asparagus will take longer to cook.

Ravioli With Sauteed Asparagus and Walnuts

First, prep all your ingredients before you begin. This is a super fast dish to put together so have everything prepped and ready to go before you start cooking. It takes no time to do the prep work so chop the asparagus and parsley and measure out your ingredients while you’re waiting for the water to boil.
Cook your ravioli as per the package instructions. Drain and add to a large bowl when done.
Melt butter in a large sauté pan and add the asparagus. Cover with a lid and cook for 4 to 5 minutes. Then add the lemon juice to the asparagus in the pan.
Add the asparagus and lemon butter sauce to the bowl with the cooked ravioli. Next, add the walnuts, parmesan cheese and parsley. Gently toss to combine and you’re ready to serve.

 

The sauce is really simple to make – it’s light and lemony and you make it in the pan while you sauté the asparagus. It’s not a heavy, greasy sauce – it just lightly coats the ravioli and asparagus.

Ravioli With Sauteed Asparagus and Walnuts

This is an easy ravioli dish with ravioli from your grocer's refrigerated aisle topped with sautéed asparagus and walnuts tossed in a light and flavorful butter lemon sauce. A quick and delicious dinner that only takes 15 minutes to make.
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 2

Ingredients
  

  • 1-8 oz package of fresh cheese ravioli
  • ½ lb of asparagus – snap off the tough ends – chop asparagus into thirds or smaller.
  • 2 tbs butter
  • 1 half lemon – about 2 tablespoons
  • ¼ cup walnut pieces
  • 6 twists of pepper
  • 2 tbs minced parsley
  • 2 tbs grated parmesan plus some to serve at the table.

Instructions
 

  • Bring a large pot of water to a boil.
  • While waiting for the water to boil, chop your asparagus into thirds (snap off tough white ends and discard). Mince parsley, squeeze lemon and measure out walnuts and butter.
  • In a large saute pan with a lid, melt 2 tbs of butter over medium heat until frothy. Add chopped asparagus to the pan, stir slightly to coat the asparagus with butter and cover the pan with a lid. The asparagus should be slightly damp when adding it to the pan. The pan should only be on medium heat so you don’t burn the butter or the asparagus. Cook for 4 to 5 minutes – depending on thickness of asparagus.
  • While asparagus is cooking, add ravioli to boiling water and cook as per the package instructions – my package said 4 minutes. Drain when done and add to a bowl.
  • Add the lemon juice and black pepper to the asparagus in the pan and turn the heat to high. Cook and stir the asparagus and butter with the lemon juice for 30 seconds to create a light butter lemon sauce. Remove from heat.
  • Add the asparagus and butter lemon sauce to the cooked ravioli in the bowl. There will not be a lot of sauce – you just want enough to lightly coat the ravioli. Make sure to scrape out the saute pan.
  • Add walnuts, parsley and 2 tbs parmesan cheese – toss gently to combine.
Healthy Recipes/ Pasta Recipes

Bow Tie Pasta With Spinach, Mushrooms, Caramelized Onions

This Italian-inspired recipe features bow-tie shaped pasta smothered with easy cream sauce along with vegetables and mushrooms. Simple ingredients, healthy and creamy. Perfectly matched wìth rìch and buttery Parmesan sauce. Satìsfyìng and comfortìng dìnner dish that your famìly wìll love. It’s a perfect dish to make for your family weeknight dinner.

 

Bow Tie Pasta With Spinach, Mushrooms, Caramelized Onions

For the pasta, I use Farfalle. Farfalle is a bow-tie shaped Italian pasta. This pasta is meant to be used with creamy sauces, such as with chicken broccoli alfredo (with or without chicken) or with this creamy four-cheese pasta sauce. Farfalle works great both in meatless recipes and in dishes with meat. This particular recipe is meatless. But you can easily add any kind of meat or seafood.

This simple recipe requires basic ingredients that you can buy pretty much at any store: bow-tie pasta, spinach, mushrooms, onions, garlic, cream, and Parmesan cheese. For the veggies, use spinach and caramelized onions. It’s a great and delicious way to incorporate more vegetables into your dinners. Caramelized onions add so much flavor and sophistication to this dish!

Bow Tie Pasta With Spinach, Mushrooms, Caramelized Onions

This easy recipe is perfect for those busy weeknights when you don’t have much time for cooking. It’s also a great recipe to use any leftover chicken. Just throw in some leftover cooked chicken together with creamy farfalle pasta, and you have a perfect family dinner! And other thing that I love about this recipes is that you can serve it as is, without meat! Or, you can add protein, if you like.

Bow Tie Pasta With Spinach, Mushrooms, Caramelized Onions

This Italian-inspired recipe features bow-tie shaped pasta smothered with easy cream sauce along with vegetables and mushrooms. Simple ingredients, healthy and creamy. Perfectly matched wìth rìch and buttery Parmesan sauce. Satìsfyìng and comfortìng dìnner dish that your famìly wìll love. It’s a perfect dish to make for your family weeknight dinner.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 4

Ingredients
  

For Pasta

  • 8 oz farfalle pasta

For Caramelized Onions

  • 3 yellow onions large, sliced
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon salt

For Creamy Pasta Sauce

  • 10 oz mushrooms sliced (I used button mushrooms)
  • 1 cup half-and-half
  • 1 tablespoon olive oil
  • 6 oz spinach
  • 1/4 teaspoon salt
  • 1 cup Parmesan cheese shredded

Instructions
 

How to caramelize onions:

  • Heat 1 tablespoon olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula.
  • The onions should start to brown, but without burning.
  • Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over onions.
  • Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn.
  • In total, you should have cooked onions for 30 minutes.
  • Remove the skillet from heat and sprinkle the onions with a small amount of balsamic vinegar to deglaze the pan.
  • Using a spatula, stir the onions, scraping the bottom of the pan and coating onions with a pinch of balsamic vinegar you just added. Remove caramelized onions to a plate.

How to cook mushrooms and spinach:

  • Heat 1 tablespoon olive oil in the same skillet on medium heat. Add sliced mushrooms. Sprinkle with a pinch of salt.
  • Cook mushrooms for about 5 minutes, occasionally stirring, until mushrooms are soft.
  • Add fresh spinach to the skillet and stir on low heat just until spinach starts to wilt.

How to make creamy pasta sauce:

  • Add half-and-half to the mushroom and spinach mixture and bring to a quick boil. Immediately reduce to simmer.
  • Add 2/3 cup of shredded Parmesan cheese and 1/4 teaspoon salt. Keep stirring while the sauce simmers until the cheese melts.
  • Add caramelized onions back to the skillet with the pasta sauce.

Cook pasta:

  • Cook pasta according to package instructions. Drain.
  • Add cooked and drained farfalle pasta to the creamy sauce. Stir on low heat for a couple of minutes to reheat.
  • If the sauce is too thick, add a small amount of half-and-half to thin it out. If it is too thin, add a small amount of shredded Parmesan cheese, and stir it in, while the sauce simmers.
  • Serve with more shredded parmesan cheese sprinkled on top.