Meat stuffed honeynut squash

This meat stuffed Honeynut squash is filled with lean ground beef, rice and cheese. You will love how easy it is to make this dish and love the sweet natural flavor of honeynut squash.

Ok, I know your thinking ” what actually is a honeynut squash? Although it looks like a miniature butternut squash it is not. The honeynut squash is it’s own variety.  It is a cross between the buttercup and butternut squash. The small size makes it perfect for stuffing.  They started showing up at Trader Joe’s a few years ago at this time of year. In fact it was the first place I found them at the grocery store instead of just the farmers markets.

Variations for these meat stuffed honeynut squash

I though a hearty savory filling would go well with the the sweet honey flavor of honeynut squash. If your not a fan of ground beef or you just want to change it up spicy or mild Italian sausage works in this recipe.

Another variation: the rice can be replaced with orzo and if you want to go the vegetarian route leave the meat out and add vegetables that fit your taste. This meat stuffed honeynut squash recipe is a perfect make ahead recipe and it’s freezer friendly.

If you make this recipe please leave me a comment. I love hearing from you It’s my favorite part!!!

Ingredients

• 3 honey nut squash
• 2 cups cooked rice
• 4 Tbsp. olive oil
• 2 Tbsp. minced garlic
• 1/2 cup chopped onion
• 1/2 lb. lean ground beef
• 2 cups marinara sauce divided
• 1 1/2 cups grated parmesan
• 1/2 cup chopped Italian parsley

Instructions

1. Start by washing the the squash and drying. Cut the squash in half remove the seeds. Drizzle with olive oil, Italian herbs salt and pepper to taste. Then roast in a preheated 375-degree oven for 20 minutes.
2. Mean while make the filling by sautéing the garlic and onion in 4 Tbsp. of olive oil until soft and just beginning to brown. Then add the ground beef and brown. salt and pepper to taste. add 1 cup of marinara sauce and 1/2 cup of chicken stock simmer 10 minutes take it off the fire. Then mix in  1 cup of the parmesan cheese, Italian parsley and the cooked rice.
3. Fill the prebaked squash half with the stuffing. top each one with the remaining marinara and grated parmesan and bake for 15 minutes or until the cheese is bubbly and beginning to brown. Top with more freshly chopped Italian parsley. ENJOY!!!

Baked pasta al forno

Baked pasta al forno is a classic and hearty baked  Italian pasta dish. It is made by layering penne pasta with a hearty Bolognese meat sauce, creamy bechamel sauce and a mixture of cheese then baked to perfection. It’s Italian  baked comfort food. Pasta baked al forno is the quicker version of lasagna. Basically the same ingredients in a different variation.

Why You will love this baked pasta al forno recipe

This pasta bake is easy to prepare if you have a prep plan in place. For instance the sauces can be made ahead of time even the day before. Then assembled and baked the day you are going to serve.

Or you can assemble the pasta el forno one day refrigerate it and bake it next. Or you can freeze it assembled baked or unbaked for a ready made quick meal. These lasagna casserole pans are freezer to oven to table friendly.

You will love this pasta bake el forno recipe when you want to feed a crowd. The combination of pasta mixed with meat sauce and melted cheese is universally appealing. making it a crowd pleaser at gatherings.

Ingredients

• 1 lb. el dente cooked penne pasta
• 4 Tbsp. olive oil
• 2 Tbsp. minced garlic
• 1/2 cup chopped onion
• 1 Lb. lean ground beef
• 1 cup red wine
• 4 cups tomato sauce
• 2 cups water
• 1 pint cherry tomatoes
• a few basil leaves
• 1 stick of butter
• 1/3 cup flour
• 3 cups milk
• pinch of nutmeg
• 4 cups shredded mozzarella
• 2 cups grated parmesan cheese

Instructions

1. Start by making the meat sauce in a stock pot saute the onion and garlic until soft and fragrant. Add the ground beef and cook until brown. salt and pepper to tastes
2. Deglaze the pan with the red wine waiting until it evaporates before adding the tomato sauce, cherry tomatoes and water. Add the basil leaves. Simmer covered for 2 hours.
3. For the bechamel sauce melt the butter in a medium size saucepan over medium heat add the flour stirring continuously cook for one minute. Then slowly add the milk stirring continuously add the nutmeg salt and pepper to taste. Cook until sauce thickens, about 15 minutes.
4. Toss the el dente cooked penne pasta in the bechamel sauce then add 1/2 of the meat sauce. Add in 1/2 of the mozzarella and 1/2 the amount of grated parmesan.
5. Line a oven poof 9 X 12 lasagna pan first with some of the meat sauce add the pasta mixture. Top with the remaining meat sauce, mozzarella and grated parmesan.
6. Bake covered  in a preheated 375-degree oven for 45 minutes. remove the cover and bake 15 minutes longer, or until the cheese is melted and beginning to brown. Let cool slightly before serving. ENJOY!!!

Spicy pasta alla norcina

Spicy pasta alla norcina is an Italian pasta dish made with sausage in a creamy cheese sauce. There are different variations, some have mushrooms or different cured meats. The recipe is easy to make and takes about as much time to make as it takes the pasta to cook. The sauce starts out by sautéing the onion and garlic then browning the sausage then adding the wine, cream, pasta water. and a pinch of nutmeg and simmering until thick about 10 minutes. then once off the fire the pecorino is added. The results are a creamy luscious velvety sauce everyone loves.

Things to know About this spicy pasta all norcina recipe

The first thing to know about this pasta recipe is that it uses just a few ingredients and is easy to make. Prefect for a quick week night family meal. But it’s also fancy enough for Saturday dinner with friends.

Second some variations of this Pasta norcina uses mushrooms. If you are going to add mushrooms slice cremini can be added when the sausage is beginning to brown. About the sausage I am using spicy Italian sausage and adding fennel seeds. It is hard to find the traditional sausage used in this dish, which had fennel. Also I like to use spicy Italian sausage. If you are not a fan of heat you can use mild. Or if you like extra spice add 1 to 2 Tbsp. of hot chili flakes along with the sausage. If you like easy pasta dishes that come together quick and use few ingredients try my creamy vegetarian broccoli pasta shells or my zucchini ricotta penne pasta

Ingredients

• 1/2 Lb. rigatoni
• 1 Lb. bulk Italian spicy sausage
• 4 Tbsp.. olive oil
• 2 Tbsp. minced garlic
• 1/2 cup chopped onion
• 1 cup white wine
• 1 cup heavy cream
• 2 cups pasta water
• pinch of nutmeg
• 1 cup grated pecorino Romano
• Salt and pepper to taste

Instructions

1. In a large pot of boiling salted water cook your pasta el dente while making the sauce. saving 2 cups of the water before draining
2. In a  large 12 inch saute pan over medium high heat in the 0live oil saute the onion and garlic until soft and translucent.
3. Add the sausage and brown breaking it up while cooking
4. Turn the heat up and deglaze the pan with the white wine. Waiting until it evaporates. Then add the cream and pasta water. Lower the heat and simmer until sauce thicken, about 10 minutes
5. Remove the saute pan from the heat. Then stir in the pecorino cheese. Toss the el dente cooked pasta in the sauce, Top with more grated cheese and chopped Italian parsley. ENJOY!!!!

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Homemade Restaurant Mushroom risotto

It’s no surprise most Italian restaurants have risotto on their menu, it seems too complicated for the home cook.

Well Am here to tell you this Homemade Restaurant Mushroom risotto isn’t complicated at all.

Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency.

The broth can be derived from meat, fish or vegetables, I used chicken broth, if you are vegetarian you can use vegetable stock.

This is  one of those recipes you make a enough of, for next day reheats or freeze for a quick ready made meal.

Plus,  risotto is easy and versatile enough to have on your family weeknight meal plan. This restaurant quality recipe is also prefect for  Holiday dinner with friends, to show off what a great home chef you are.

Serve it up in some pretty restaurant style white plates, cloth napkins and your favorite drink and you just make yourself a restaurant style meal without leaving home.

Tips for Success when making homemade restaurant mushroom risotto

For this Homemade restaurant mushroom risotto the best rice to use  is a short grain Italian rice the most common is arborio rice. It’s important to use a short grain rice, it has a higher starch content to produce the creamiest risotto.

Another tip for success when making any risotto recipe is  toasting  the rice in the olive oil and butter before adding the liquid, it adds a bit of crunch.

And lastly the  broth should be hot when adding it to the rice while stirring, only add small amounts of stock, stirring until it’s absorbed before adding more.

If you make this recipe be sure to leave me a comment, and please don’t forget to tag me on Instagram.

Ingredients

• 2 cups Italian short grain rice
• 2 cups sliced mushrooms
• 1 Tablespoon olive oil and 2 tablespoons butter
• 1/2 chopped onion
• 2 Tablespoons chopped garlic
• 2 cups chopped spinach (optional)
• 4 cups chicken stock or vegetable stock
• 1 cup white wine
• 1 cup grated parmesan
• 2 tablespoons chopped Italian parsley
• salt and pepper to taste
• Instructions

1. Heat chicken or vegetable stock keep warm with the white wine
2. In a deep saute pan heat the butter and olive oil to medium heat. Add onion and garlic, saute until tender and just beginning to brown
3. Add the mushrooms saute until golden
4. Add rice cook rice until golden, salt and pepper to taste,
5. Add hot stock slowly  a little at a time  waiting until the stock is absorbed before  adding more while  stirring continuously.
6.  Cook until risotto is firm to the bite  about 20 minutes. Add parmesan cheese,  and chopped spinach if using the last five minutes . Sprinkle with more Italian parsley and grated parmesan. ENJOY!!!

Classic Italian chicken cacciatore

Classic Italian chicken cacciatore is an Italian chicken dish that translates to “hunter style” chicken. It’s make by simmering pieces of bone-in chicken in a rich tomato sauce with a variety of vegetables and Italian seasonings.

This chicken dish is hearty. rustic and full of warm comforting flavors. It can be served with crusty Italian bread or over Pasta, polenta or mashed potatoes. Making this one pan  chicken dinner a perfect comforting family dinner.

Why I love this Classic Italian cacciatore recipe

1. Rich slow cooked flavors. Chicken cacciatore is simmered in a sauce  made with tomato sauce, onions, bell peppers, garlic. herbs and mushrooms.  the slow simmer allows all these flavors to combine deliciously.
2. The chicken becomes tender as it cooks in the sauce, absorbing all the flavors, making each piece juicy and full of flavor.
3. Rustic and comforting taste. It’s a one -pan dutch oven chicken meal  that brings together simple, wholesome ingredients you probably already have on hand.
4. It’s a versatile recipe . Chicken cacciatore can be severed over pasta, polenta, mashed potatoes or on it’s own with crusty Italian bread.
5. And lastly this chicken cacciatore recipe can be made ahead of time and reheated when you are ready to serve. It’s also freezer friendly make extra one for now and one to freeze for a quick family night dinner.
6. If you make this recipe please leave me a comment, on how this chicken recipe works out for you. I love hearing from you it’s my favorite part!!!

Ingredients

• 1 small cut up chicken
• 4 Tbsp. olive oil
• 4 Tbsp. minced garlic
• 1 cup each chopped onion + celery + carrots
• 1 red and 1 green bell pepper diced
• 2 cups sliced mushrooms
• 1 cup red wine
• 2 cups beef or chicken stock
• 2 cups marinara sauce

Instructions

1. Start by cutting your chicken in half then cut into quarters . Wash the chicken and pat dry. Salt and pepper to taste.
2. Then over medium high heat in a dutch oven saute the garlic, onions, celery and carrots until soft and translucent. Then add in the bell peppers and mushrooms and saute until just beginning to brown.
3. Deglaze the pan with the wine waiting until it evaporates before adding the stock and marinara sauce.
4.  Add the bay leaves and bring to a simmer. Return the chicken back to the pan and simmer covered until the chicken is fork tender and falling off the bone. ENJOY!!!!
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Spicy lobster spaghetti

This spicy lobster spaghetti is a delicious spicy seafood pasta dish with chunks of lobster  meat in a s[icy tomato sauce, Not only is this  pasta recipe delicious it takes 30 minutes to make but your family and friends will think it took a lot longer.

This restaurant quality lobster pasta is fancy enough for Saturday dinner with friends and easy enough for week night family meals. I love that this recipe uses few ingredients you probably already have on hand, with the exception of the lobster.

Variations for this  spicy lobster spaghetti

First, and like most of my recipes that involve pasta you can substitute the shape to fit your taste. I do have a preference I like a long pasta in this recipe, either spaghetti or bucatini .

Second, you can adjust your level of heat. If you like spice add more chili flakes or less depending on your taste. You can also use Calabrian chili peppers a type of chili pepper that are grown in the Calabria region of Southern Italian. They are a staple in Southern Italy cuisine and are known for their unique flavor and intense heat.

And lastly, I used two frozen lobster tails that I defrosted before cooking. You can use more than two or this spicy lobster spaghetti recipes works well with large shrimp too.

If you make this easy pasta recipe please leave me a comment. I love hearing from you . it’s my favorite part!!

Ingredients

• 1/2 Lb. spaghetti
• 2 lobster tails
• 2 Tbsp. extra virgin olive oil
• 2 Tbsp. butter
• 2 Tbsp. minced garlic
• 2 Tbsp. hot pepper flakes
• 4 cups chopped tomatoes
• 1 cup marinara sauce
• 1 cup white wine
• 1 cup cream
• 1/2 cup chopped Italian parsley

Instructions

1. Start by cooking your pasta el dente. In the meantime make your lobster sauce.
2. Split the lobster tails open with sharp kitchen scissors. Then remove the meat ant coarsely chop
3. In a saute pan over medium high heat add the olive oil and butter, then add the lobster meat cook until opaque about 5-8 minutes, remove and in the same pan add the  minced shallots and the pepper flakes. saute until the shallots are soft and the pepper flakes fragrant. Add the chopped tomatoes, marinara sauce, cream, and wine simmer until the fresh tomatoes soften and sauce thickens About 15 minutes.
4. return the lobster to the sauce and simmer until  the lobster is heated through. Toss in your el dente cooked spaghetti and Italian parsley. ENJOY!!!!

Oven baked tomatoes Oreganata

This easy and delicious oven baked tomato oreganata recipe is the perfect way to use up all the rest of those summer tomatoes.

I grew up on a farm in the Tuscan country side, We always had an abundance of summer vegetables, especially beautiful tomatoes of every shape and flavor. My mother severed them in so many different ways, before canning the rest. This baked tomato oreganata was and still is one of my favorite ways to enjoy this summer staple.

Tips about this oven baked Tomato oreganata recipe

Use ripe but firm tomatoes, like roma or plum tomatoes when you make tis oven baked tomato oreganata recipe. They hold their shape better and have less water.

To prepare the the breadcrumbs use fresh breadcrumbs for the best texture. Mix them with the garlic, onion, oregano( fresh if possible) If you don’t have excess to fresh oregano, (I have attached a link for a good quality dry oregano) the grated parmesan cheese and a bit of olive oil. This mixture should be crumbly and slightly moist, so it sticks to the tomatoes.

Pre baking the tomatoes  emilites some of the water from the tomatoes for a dryer tomato .

Bake at a moderate heat 375 so the tomatoes soften  and the breadcrumbs turn a golden brown and crispy. If you want extra crispness, broil the tomatoes the last few minutes.

Ingredients

• 5 Lbs. Roma tomatoes
• 4 Tbsp. olive oil
• 1 cup breadcrumbs
• 1 cup grated parmesan
• 2 Tbsp.  dry or fresh oregano
• 1 Tbsp. chopped Italian parsley
• 1 Tbsp. garlic powder
• 1 Tbsp. onion powder

Instructions

1. Start by washing the tomatoes and drying . Cut the tomatoes in half length wise. Sprinkle the tomatoes with the half of oregano. Salt and pepper to taste and drizzle with half the olive oil. Then roast in a preheated 375-degree oven for 15 minutes.
2. Mean while in a bowl mix the breadcrumbs, grated parmesan parsley, garlic, and onion powder
3. Top the pre roasted tomatoes with the breadcrumb mixture. And re bake for an additional 20 to 30 minutes. top with Italian parsley. ENJOY!!!

Spicy roasted garlic cheese bread

We can all agree that  it doesn’t get better then butter, garlic and bread.  Wait it does get better if you roast the garlic and add hot sauce you take this  Roasted Garlic cheesy garlic bread to a higher level.

This recipe takes the classic garlic bread you know and love topping it with an irresistible blend of cheeses, roasted garlic, hot sauce and a hint of fresh herbs, resulting in a mouth watering creation that’s crispy on the outside and soft on the inside. It’s a prefect accompaniment to pasta nights, soups, salads or any meal that can use the added flavor of garlic.

Things to know about this roasted garlic cheese bread

Roasting the garlic mellows the flavor, you can do this up to 2 days ahead of time. Mash it first it’s easier when the garlic is still warm from roasting. Use a crusty bread like ciabatta, or sour dough for the best texture. Slice the bread lengthwise and toast before adding the garlic butter and cheese and re baking. This extra step ensures a crispy crust.

You can adjust the spiciness to your taste. Red pepper flakes or even finely chopped chilis can add heat.  After spreading the pre toasted bread with the garlic  butter and topping with the cheese , bake the bread again in a preheated 375-degree oven for 15 minutes. For an extra crispy top broil for a few minutes. Serve it hot with a side of marinara for dipping.

You are going to love this spicy roasted garlic cheese bread recipe. Not only is it delicious, it’s easy to make and can be made ahead of time and frozen already assembled and then defrosted and baked for the second time when you are ready to serve.

Ingredients

• 1 loaf medium size Italian bread
• 12 to 15 gloves of fresh peeled garlic
• 1/3 cup extra virgin olive oil
• a few springs of fresh oregano, thyme and rosemary
• 2 sticks of butter
• Freshly ground black pepper
• 1 cup grated parmesan cheese
• 2 cups freshly grated mozzarella
• 1/2 cup chopped fresh basil

Instructions

1. Start by adding the garlic, olive oil, fresh herbs to an oven proof ramekin roast in a preheated375-degree oven for 15 to 20 minutes over until the garlic is golden brown and soft
2. Slice the bread in half and toast along with the garlic for 10 minutes before adding the garlic butter.
3. Meanwhile add the room soften butter to a bowl add the parmesan, mozzarella and Italian parsley. Salt and pepper the butter mixture according to taste.
4. removed the herbs from the roasted garlic and mash using a fork. Add the garlic to the butter mixture and mix until well combined.
5. Slice your Italian bread in half spread the roasted garlic butter on bot sides on the bread. top with the shredded mozzarella and more grated parmesan and bake  in a 375- degree oven until the cheese is melted and beginning to brown top with freshly chopped Italian parsley. ENJOY!!!

Pasta all Ortolana vegetable pasta sauce

Pasta all Ortolana is an Italian  vegetarian pasta dish made with a  seasonal summer vegetable sauce that combines garden vegetables, aromatic herbs and tomato sauce to create a comfort sauce packed with flavor. It is easy to prepare and prefect when summer vegetables are in season.  The vegetable sauce is stewed slowly with a medley of vegetables that result in a fragrant and delicious pasta sauce.

Things to know about this Italian vegetable past sauce

The Italian word Ortolana means grower of fruits and vegetables. Staying true to it’s  meaning this vegetable pasta sauce uses a variety of fresh seasonal vegetables.

This recipe is very customizable, just like my ever changing minestrone soup the vegetables I use are what I have on hand. You can mix and match vegetables that fit your lifestyle or have on hand. But this vegetarian pasta sauce always starts like this, with a sofritto made with small diced onions, garlic, celery, and carrots. This is an important first step to add flavor and depth of flavor to the dish. Then the rest of the vegetables are added and simmered slowly in a tomato -based sauce. The results are a rich flavorful vegetarian pasta sauce. The sauce can be make ahead of time and used when you are ready to serve, It also freezer friendly. Here is the link for the freezer friendly containers I use.

Ingredients

• 1/2 lb. rigatoni
• 4 Tbsp. olive oil
• 2 Tbsp. minced garlic
• 1 small chopped onion
• 1 cup diced peeled carrots
• 1 cup diced celery
• 3 cups cherry tomatoes
• 2 cups tomato sauce
• 1 diced medium zucchini
• 1 small diced eggplant
• 1 diced  red bell pepper
• grated pecorino cheese
•  fresh basil

Instructions

1. Start by cutting all your vegetables. Then in a large saute pan add the olive oil bring to medium high heat add the onion and garlic saute until soft and just beginning to brown.
2. Add the cherry tomatoes and saute until beginning to blister. now add the rest of the vegetables, salt and saute until the vegetables are well combined. then add the tomato sauce rinse out the cans and add one cup of water. Cover and simmer while cooking the pasta in salted water until el dente. Toss the pasta in this delicious vegetarian pasta sauce. Add fresh basil top with grated pecorino. ENJOY!!!
3.  

Classic Italian Eggplant parmesan

Eggplant parmesan, know as “parmigiana di melanzane” is a classic Italian dish made with layers of fried eggplant then baked with marinara  sauce and cheese.

The dish is assembled similarly to lasagna, with alternating layers of eggplant, tomato sauce, mozzarella, and parmesan cheese. The final layer is usually topped with extra cheese which melts and forms a golden bubbly crust in the oven.

Things to know about this classic Italian eggplant parmesan

1.  Choose the right eggplant opt for firm, medium – sized eggplants with shiny skin and no soft spots. Smaller eggplants tend to be less bitter and have fewer seeds.
2. Slice the eggplant into even rounds or lengthwise strips to ensure they cook evenly
3. Salt the eggplant and let sit for at least 30- minutes to reduce bitterness and remove excess moisture. Then rinse and pat dry
4.  Dredge the eggplant in flour before frying this helps achieve a crispy exterior when fried.
5. Start with a layer of sauce at the bottom of  your baking dish to prevent sticking.
6. Bake covered for the first 30- minutes to prevent the cheese from burning . then uncovered the last 15- minutes to get a rich golden brown crust. I have attached the link to my favorite all around lasagna covered casserole dish.
7. Allow the eggplant parmesan dish to rest for about 10 to 15 minutes to let the layers set.

Storage

Store leftover Eggplant Parmesan in an airtight container or cover the baking dish tightly with foil and refrigerate for up to 4 days. Reheat individual portions in the microwave or reheat the casserole, covered, in a 350°F oven until warmed through.

Freezing

Eggplant Parmesan can be frozen either before or after baking. For the best texture, assemble the casserole, let it cool completely, cover it tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake at 375°F until heated through and the cheese is bubbly. If freezing leftovers, portion them into airtight, freezer-safe containers and freeze for up to 3 months.

Ingredients

• 2 medium eggplant
• 1 Tbsp. salt
• 3 cups frying olive oil
• 4 cups my easy marinara sauce
• 2 cups shredded mozzarella
• 2 cups fresh mozzarella
• 1 cup grated parmesan
• fresh basil leaves

Instructions

1. Wash the eggplant and slice it into thin slices. Place the slices in a colander set over a bowl and sprinkle generously with salt. Place a plate or other weight on top to press the eggplant down. Let sit for at least 30 minutes to draw out excess liquid and bitterness.
2. Rinse the eggplant well under cold water and pat completely dry with paper towels.
3. Heat the oil over medium-high heat. Working in batches, fry the eggplant slices for 2–3 minutes per side, or until golden brown and tender. Transfer to a paper towel-lined plate to drain.
4. Preheat the oven to 375°F.
5. In a 7 x 11-inch ovenproof casserole dish, spread a layer of marinara sauce over the bottom. Add a layer of fried eggplant, followed by cheese. Repeat the layers, beginning with marinara and ending with eggplant. Spoon more marinara over the top and finish with a generous layer of cheese.
6. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 15 minutes, or until the cheese is melted, bubbly, and lightly browned.
7. Let rest for a 30 minutes before serving. Enjoy!