When I’m in the mood for tomato-based Italian pasta that’s a little more interesting (i.e. baked and cheesy) than spaghetti, I often turn to this classic baked ziti. This a great use for my 15-minute Simple Meat Marinara Sauce without requiring too much more effort, as most of the work is done by placing a [...]
pasta
I love spicy foods, and when I have some peppers and onions left over from fajitas, jambalaya is a good way to make use of these veggies and other pantry items I always have on hand. Plus, jambalaya mixes it up a bit so the leftover-friendly dish has some bite without having the same Mexican [...]
File this under “best lasagna you almost never tried because there’s no meat in it, no ricotta, no tomato sauce, and the main veggie featured is … squash?!?!?” It sounds crazy, I know. And I’m sure the meat lover in your life will balk just as fervently as Jay did … and Adam … and [...]
Tags: autumn, basil, bechamel, butternut squash, cream, fall, lasagna, lasagne, mozzarella, nutmeg, parmesan, ricotta, squash, thanksgiving, vegetarian
I’m not a pumpkin kind of gal. I’d like to be, and heaven knows I’ve tried pumpkin in various forms plenty of times. But pumpkin just doesn’t do it for me, unless I’m sticking a sharp knife into it to carve a spooky face. Pumpkin’s fall friend butternut squash, on the other hand, is something [...]
Posted on August 11th, 2010 in pasta
Whenever I go out to an Italian restaurant, I avoid pasta like the plague. And it’s not a no-carbs diet thing; it’s an I-shouldn’t-order-restaurant-food-that-I-can-make-at-home thing. However, I sometimes permit an exception where the pasta is homemade and there is something intriguing or unique about the ingredients or sauce. Those are the only things that make [...]
