I love to make lasagna rolls when I want to switch up my typical meal of pasta. They take a little bit longer to make than regular pasta does, but the extra time is worth it. I made these for dinner with some friends and everyone loved them! The recipe is adapted from the one found here.
6 Lasagna Noodles
2 chicken breasts, cooked and shredded
1 ½ C Cottage Cheese
½ C Mozzarella
¼ C Milk
15 oz Sun Dried Tomato Basil Sauce
1. Cook Lasagna noodles, drain
2. Mix together cheese, milk, and chicken in a medium sized mixing bowl
3. Spread mixture evenly onto noodles and roll
4. Coat the bottom of a medium sized pan with olive oil
5. Arrange lasagna rolls in pan
6. Top with sauce
7. Cover and Bake at 375° F for 30 minutes
8. Serve with Parmesan cheese
This isn’t the first pasta sauce recipe I’ve posted and it definitely won’t be the last! I made this recipe when I had dinner with a couple of friends and it was a big hit! The recipe is simple and it doesn’t require too many ingredients, so making it was a breeze. The original recipe can be found here.
3 Servings of whole wheat pasta
Approx. 1 T garlic salt (or garlic powder or actual garlic)
1 T Vegetable oil
1 T basil
1. Cook pasta
2. Squeeze lemon juice into blended
3. Cut up avocado place in blender along with vegetable oil, garlic, and basil
5. Mix sauce with pasta. Eat!
This wasn’t a simple or quick recipe, but it was SO tasty. Plus, it made a ton of food, so there was plenty of left overs (I’m still eating it a few weeks later). I would consider the time put into making it well worth the effort! The original recipe can be found here.
8 oz uncooked rigatoni
1 T vegetable oil
8 oz of fresh spinach (Probably should have been sautéed, but it turned out fine)
2 Large chicken breasts, cubed and cooked
14 oz can diced tomatoes, undrained
8 oz container of cream cheese
1½ C shredded mozzarella cheese
Onion Powder (I used about 2 T, but this can be adjusted to fit your taste preference)
1. Cook pasta
2. Preheat oven to 375°
3.Mix all of the ingredients together in a large mixing bowl
4. Spoon the mixture into a baking pan ( I used a 9X130
5. Bake covered for 35 minutes and then uncovered for 10 minutes
Yogurt sauce is a super simple way to make a boring plate of pasta a little more fun. As a college student I eat a lot of pasta, so learning this easy recipe was a life saver. There are many different variations of the recipe I use depending on what I have in the fridge. Here is a very general variation:
2 T vegetable oil
Vegetables (I usually use red or green peppers or broccoli)
2 cups plain yogurt (Greek yogurt would probably also work, although I have never tried this)
1-2 T butter
Seasoning (Garlic, Italian seasoning, and onion power are all great options)
1. Heat the oil in a medium sauce pan at low heat. Add the vegetables; my favorite vegetable to use is a red pepper, but I think most vegetables would work well. Let simmer for about a minute (might have to be longer depending on the vegetable)
2. Add the yogurt, butter, and seasoning. Mix and let simmer for another minute or so. The yogurt, oil, and butter will not fully mix, so don’t worry if they stay pretty separate.
3. I almost always add cheese to the sauce, but it’s not necessary. I use about a handful of either mozzarella or cheddar cheese. Add it at the end, heat until it melts, and then your sauce is done! Enjoy!