Category: Italian

Florentine Lasagna Roll

Florentine Lasagna Roll is a delicious, easy, meatless dish with spinach and cheese filled pasta, rolled & baked, covered in an Italian tomato sauce.Florentine Lasagna Roll is a delicious, easy, meatless dish with spinach and cheese filled pasta, rolled & baked, covered in an Italian tomato sauce.
I’ve been making this meatless Florentine Lasagna Roll for almost 20 years… for potlucks and delicious dinners with our family! Filled with spinach, three kinds of cheese, garlic and onion, then covered in a simple Italian flavored tomato sauce, this recipe is easy and FABULOUS!

Even though this meal is “meatless”, you don’t need it with three cheeses, spinach and fantastic Italian flavors shining through in this meal!

The recipe is “simple”; all you do is cook lasagna noodles, mix together a cheese and spinach filling and spread it over the noodles, roll it up, cover with an Italian-flavored tomato sauce and bake. Easy, right? Right. Anyone can make this great dish!  Here’s how..

How To Make This Lasagna Roll

Cook spinach and drain well.

Draining cooked spinach for lasagna roll

In medium sized bowl, combine cream cheese, Parmesan cheese, cooked and drained spinach, chopped onion, garlic cloves, black pepper, and egg.

Filling ingredients for florentine lasagna roll in white bowl

Mix well, to completely combine ingredients. Set aside.

Cheeses and spinach are combined, for filling lasagna rolls

Cook The Pasta

Cook the lasagna noodles according to package instructions. You need 10 cooked lasagna noodles for this recipe. I cook 12, in case any of them split or break. (Think of it as pasta insurance.)

Once cooked, I drain the noodles, then arrange them on a large sheet of wax paper, overlapping the long (curly) sides to form a rectangle like this…

Cooked lasagna noodles are layered into a rectangle shape

Prepare The Florentine Lasagna Roll

Once noodles are fully arranged, carefully spread the filling over the noodles. I put spoonfuls of the spinach filling over the noodles, then use the back of a spoon to spread out the filling.

Florentine filling is spread onto cooked lasagna noodles

Spread grated Mozzarella cheese all over the cheese/spinach filling, then carefully roll up the pasta and filling.

Roll It Up!

To roll it up: Using the wax paper to help, begin tightly rolling the noodles up (starting with the side of rectangle with straight pasta edges).

Use the wax paper to help roll noodles tightly as you go. Tuck the noodle edges under as you complete the first roll,  so you have a tight, firm roll to begin with.

Lasagna noodles and filling are rolled up, using wax paper

I pulled back some of the wax paper as I rolled to show you what it should look like.

Forming the lasagna roll

When pasta is completely rolled up, place the finished roll on a large baking sheet (one with rimmed edges).

Carefully remove the last bit of wax paper from underneath the roll. The lasagna roll should look like this.

Pasta is completely rolled up into a long shape

Make The Sauce

In a bowl, combine the sauce ingredients (tomato sauce, sugar, basil and oregano); stir to combine.

Italian tomato sauce is mixed together for lasagna rolls

Spoon sauce over the entire surface (top and sides) of lasagna roll. Use all the sauce.

Italian sauce is spooned over pasta roll

When completely covered with sauce, grate Parmesan cheese all over the top and sides of the roll.

Pasta roll is covered with Italian tomato sauce and Parmesan cheese

Time To Bake The Lasagna Roll

Bake in a preheated, 350 degree oven for 35 minutes. Remove baking sheet from oven, and let the Lasagna Roll stand for 5 minutes before slicing.

Florentine lasagna roll is baked, then sliced

With a sharp knife cut slices of the Florentine Lasagna Roll, and place on individual serving plates with a large spatula.

Serve with some crusty bread and a great salad, and BOOM! You’ve got yourself a great Italian “meatless” meal… just like that!

Florentine lasagna roll is served with salad and bread, on plate

Trust me… this meal is DELICIOUS. You won’t even miss having meat in it. The flavors are amazing, it’s really EASY to make, and looks quite nice, too! Sure hope you will give this recipe a try.

I think you will be pleasantly surprised! If you enjoy Italian food, you might also be interested in Florentine Manicotti, which is delicious, and uses ricotta cheese in the filling.

Have a great day during this busy holiday season. My husband and I made an intentional decision this year to NOT fill up this holiday season with “busy-ness” and constantly looking for “things” to entertain us, as our culture tends to promote.

Instead, we are enjoying a simple holiday season this year, trying to focus on what Christmas really means to us… the birth of our Savior, Jesus. His humble birth changed everything, and for that we are GRATEFUL.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Author's signature

Recipe Source: unknown (wrote recipe on a 3×5 card over 20 years ago- didn’t note where I got it from)

Florentine Lasagna Roll
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 
Florentine Lasagna Roll is a delicious, easy, meatless dish with spinach and 3 cheeses filled pasta, rolled, then covered in an Italian flavored tomato sauce.
Category: Entree
Cuisine: Italian
Keyword: lasagna roll
Servings: 6 servings
Calories Per Serving: 420 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 10 cooked lasagna noodles
For The Filling:
  • 10 ounces package frozen spinach , cooked, and well drained.
  • 8 ounces package cream cheese (room temp.)
  • 1/4 cup Parmesan cheese , grated
  • 1/4 cup chopped onion
  • 1/4 teaspoon black pepper
  • 1 clove garlic , minced
  • 1 large egg , slightly beaten
  • 1 cup grated Mozzarella cheese (do not add to filling-keep separate!)
For The Sauce:
  • 24 ounces tomato sauce
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
For garnish:
  • 1/4 cup grated Parmesan cheese
Instructions
To Make The Filling:
  1. Cook spinach according to package instructions. Drain well. In small bowl, combine cream cheese, cooked spinach, 1/4 cup Parmesan cheese, chopped onion, black pepper, minced garlic and egg. Stir well until mixture is fully combined. Set aside.
To Make Lasagna Roll:
  1. Cook lasagna noodles according to package instructions. Remove from heat; drain.
  2. On wax paper, arrange the noodles overlapping the long (curly) sides to form a large rectangle.
  3. Spread cheese/spinach filling over surface of noodles. Spread grated Mozzarella cheese over the cheese/spinach filling.
  4. Starting at short ends of the pasta (non curly), roll up the pasta (in jelly roll fashion), using the wax paper to help. Tuck the ends under and firm up the roll, as you roll it up, continuing to use the wax paper as a guide. When it is roll completely, carefully transfer (might have to use two spatulas) the roll to a large (9x13) baking sheet. Carefully remove the wax paper. Seam side should be down on the sheet.
To Make Sauce:
  1. In a small bowl, combine tomato sauce, sugar, basil and oregano. Stir to combine.
To Finish Roll:
  1. Spread the sauce over top and sides of entire lasagna roll. Grate Parmesan cheese over top of the roll. Bake in preheated oven at 350 degrees for 35 minutes. Remove baking sheet from oven. Let Lasagna Roll stand for 5 minutes before attempting to slice. Using a sharp knife, slice into serving sizes, and using a spatula, place slices onto individual serving plates. Enjoy!
Nutrition Facts
Florentine Lasagna Roll
Amount Per Serving (1 serving)
Calories 420 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 11g69%
Cholesterol 85mg28%
Sodium 693mg30%
Potassium 469mg13%
Carbohydrates 39g13%
Fiber 4g17%
Sugar 5g6%
Protein 19g38%
Vitamin A 6495IU130%
Vitamin C 6.8mg8%
Calcium 351mg35%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Florentine Lasagna Roll is a delicious, easy, meatless dish with spinach and cheese filled pasta, rolled & baked, covered in an Italian tomato sauce.

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Cheese Tortellini in a Tomato-Spinach Cream Sauce

Cheese tortellini, enhanced with a cream sauce featuring tomatoes, spinach, garlic and Parmesan cheese is delicious, comforting and filling!Cheese tortellini, enhanced with a cream sauce featuring tomatoes, spinach, garlic and Parmesan cheese is delicious, comforting and filling!

Well, Fall weather has definitely come to the Pacific Northwest, bringing with it LOTS of rain and cooler temperatures, I have felt myself craving pasta lately. It’s funny- in the Summer I want to BBQ our meals; in Fall and Winter I crave “comfort food” recipes, much like this easy recipe for Cheese Tortellini in a Tomato-Spinach Cream Sauce.

My husband and I enjoyed this “meatless” pasta dish last week. Store bought tortellini is cooked, then served in a delicious cream sauce, which features the flavors of spinach, tomatoes, onions, garlic, basil, and of course… Parmesan cheese! It’s a very easy dish to pull together, as well, which ALWAYS scores big with me. Here’s how you make it:

Bring a pot of water to a boil, and cook tortellini, according to package directions, while you are making the sauce. Time it so that the tortellini is done when the sauce is ready.

Cook frozen chopped spinach according to package directions (I didn’t have any so I used fresh baby spinach, chopped it, then cooked it for a couple minutes in boiling water to wilt it).

Cheese Tortellini in a Tomato-Spinach Cream Sauce / The Grateful Girl Cooks!

Drain the spinach really well using a strainer. Set the drained spinach aside. (I drained it so well I BROKE this strainer. Oops. Be careful out there, folks!)

Cheese Tortellini in a Tomato-Spinach Cream Sauce / The Grateful Girl Cooks!

In a large skillet, sauté onion in oil until it is tender (3-4 minutes).

Cheese Tortellini in a Tomato-Spinach Cream Sauce / The Grateful Girl Cooks!

Once onions have softened, add the garlic and cook for another minute, stirring well.

Cheese Tortellini in a Tomato-Spinach Cream Sauce / The Grateful Girl Cooks!

Add tomatoes, spinach, basil, salt and pepper to the skillet.

Cheese Tortellini in a Tomato-Spinach Cream Sauce / The Grateful Girl Cooks!

Give it a good stir, then continue cooking the mixture on medium-high heat until almost all of the liquid has cooked out (this will take about 5-6 minutes).

Cheese Tortellini in a Tomato-Spinach Cream Sauce / The Grateful Girl Cooks!

Pour in the whipping cream.

Cheese Tortellini in a Tomato-Spinach Cream Sauce / The Grateful Girl Cooks!

Grate Parmesan cheese and add it to the mixture.

Cheese Tortellini in a Tomato-Spinach Cream Sauce / The Grateful Girl Cooks!

Give the sauce a good stir. Bring the sauce to a boil, then reduce heat to LOW and simmer for 8-10 minutes (or until the sauce has thickened). Leave the skillet uncovered while cooking.

Cheese Tortellini in a Tomato-Spinach Cream Sauce / The Grateful Girl Cooks!

About the time the sauce is finished cooking and hot, the tortellini should be done cooking.

Cheese Tortellini in a Tomato-Spinach Cream Sauce / The Grateful Girl Cooks!

Drain the cooked tortellini, then add to the skillet full of the tomato-spinach cream sauce.

Cheese Tortellini in a Tomato-Spinach Cream Sauce / The Grateful Girl Cooks!

Gently stir, to coat the tortellini with the sauce. Place tortellini and sauce in serving dish, or serve portions onto individual plates. Grate additional Parmesan cheese on top of each individual serving, if desired, and serve while hot!

Cheese Tortellini in a Tomato-Spinach Cream Sauce / The Grateful Girl Cooks!

That’s it! Serve this with a mixed green salad for a hearty dinner! The recipe serves 6 (if using 16 oz. frozen tortellini-see Note Section of printable recipe). We enjoyed the leftovers, too!!

Have a great day! Think of ways you can encourage a friend, neighbor, or family member today, and act on it… be someone who makes a positive difference in someone’s life!

Cheese Tortellini in a Tomato-Spinach Cream Sauce / The Grateful Girl Cooks!Recipe Source: http://www.tasteofhome.com/recipes/tortellini-with-tomato-cream-sauce

Cheese Tortellini in a Tomato-Spinach Cream Sauce
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Cheese tortellini, enhanced with a cream sauce featuring tomatoes, spinach, garlic and Parmesan cheese is delicious, comforting and filling!

Category: Dinner, Entree
Cuisine: Italian
Keyword: cheese tortellini
Servings: 6 servings
Calories Per Serving: 503 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 package (16 oz,) frozen cheese tortellini
  • 1 small brown onion , chopped
  • 2 Tablespoonfuls olive oil
  • 3 garlic cloves , minced
  • 1 can (14.5 oz.) diced tomatoes (undrained)
  • 1 package (10 oz.) frozen chopped spinach
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups heavy whipping cream
  • 1/2 cup grated Parmesan cheese
  • Additional grated Parmesan cheese for garnish , if desired
Instructions
Make tortellini:
  1. Cook the tortellini according to package instructions. While the tortellini is cooking, make the sauce.
Make Tomato-Spinach Cream Sauce:
  1. While tortellini is cooking, sauté chopped onion in olive oil (in large skillet) for 3-4 minutes, until onion has softened. Add garlic to skillet; cook for one minute, stirring constantly so it doesn't burn.
  2. Add tomatoes (and juice), drained spinach, basil, salt and black pepper to the skillet. Cook this mixture (uncovered) for 5-6 minutes on medium-high heat, until almost all of the liquid has been cooked away.
  3. Stir in the whipping cream and the Parmesan cheese. Stir well, then bring to a boil. Once it reaches the boiling point, reduce heat back down to low; simmer and continue cooking for 8-10 minutes, or until the sauce has thickened up a bit.
  4. When tortellini is finished cooking, drain it well, then add tortellini to tomato-spinach cream sauce in skillet. Gently stir to fully coat pasta with the sauce, then serve while hot.
  5. If desired (I recommend), garnish each individual serving with additional grated Parmesan cheese. Enjoy!
Recipe Notes

-No frozen spinach? Use fresh baby spinach. Place spinach leaves in boiling water for about 3 minutes. Drain. Use as directed.
-Can also use a 9 oz.. pkg. of FRESH tortellini. Makes a couple less servings (and extra sauce), but is good substitution for 16 oz. frozen tortellini.

Nutrition Facts
Cheese Tortellini in a Tomato-Spinach Cream Sauce
Amount Per Serving (1 serving)
Calories 503 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 17g106%
Cholesterol 117mg39%
Sodium 902mg39%
Potassium 257mg7%
Carbohydrates 39g13%
Fiber 4g17%
Sugar 3g3%
Protein 17g34%
Vitamin A 6485IU130%
Vitamin C 4.8mg6%
Calcium 312mg31%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cheese tortellini, enhanced with a cream sauce featuring tomatoes, spinach, garlic and Parmesan cheese is delicious, comforting and filling!

 

 

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Easy Spaghetti Sauce With Italian Sausage

Spaghetti Sauce with Italian Sausage is a delicious, quick and easy meal to make, with tomatoes, sausage, mushrooms, green peppers, onions, and Italian spices. Spaghetti Sauce with Italian Sausage is a delicious, quick and easy meal to make, with tomatoes, sausage, mushrooms, green peppers, onions, and Italian spices.

When I make spaghetti sauce, I typically cook the sauce for several hours. However, sometimes I don’t have time to spare, so I make this EASY and quick spaghetti sauce.

The sauce is is flavored with Italian sausage, mushrooms, green peppers, onions, and lots of spices. It’s delicious and filling, especially on a “cool weather” kind of day, like today in the Pacific Northwest.

I grew up eating my Mom’s spaghetti sauce, which she cooked with ground beef in the sauce. While that is good, my husband and I prefer the taste of Italian sausage in our sauce. I’ve been making it this way for YEARS! If you’ve never made sauce with Italian sausage, I hope you will consider it.

The spaghetti sauce only takes about 10 minutes of prep work, then the rest of the time (30 minutes) is inactive “simmering” time. Not too much time to invest, and the results are wonderful!

I like to make extra spaghetti sauce to freeze for another day! The recipe serves 4-6 depending on serving size. Even if you can’t use that many servings in a single meal, it’s nice to have extra sauce available, for other meals).

How To Make Spaghetti Sauce With Italian Sausage

Start the party off by sautéing Italian sausage (which has been removed from the casing) with chopped onion. The meat and onions are cooked on medium heat in a large skillet.

Cooking Italian sausage and onions in skillet for spaghetti sauce.

Add chopped green pepper, and continue cooking until the Italian sausage is fully cooked.

Chopped green peppers are added to sausage, and onions for spaghetti sauce.

Drain the grease from the skillet, then add tomato paste, a large can of diced tomatoes, and water. Sometimes I add in 1/2 cup red wine, if I have an open bottle (optional, though).

Tomato paste, diced tomatoes and water are added to skillet with spaghetti sauce.
Next add the spices (oregano, basil, Italian seasoning, garlic powder, red pepper flakes, salt & pepper). Stir the spaghetti sauce well, to combine.

Dried Italian spices are added to skillet to season spaghetti sauce.

Add mushrooms. I used some of my dehydrated mushrooms (they ARE kind of handy to have around and re-hydrate wonderfully in the sauce).

Of course, you can use the same amount of fresh, sliced mushrooms. If you don’t like mushrooms, just leave ’em out!

Mushrooms (dehydrated or fresh) are added to spaghetti sauce.
Bring the spaghetti sauce to a boil, then reduce heat to a low simmer. Cook for about 30 minutes or so. The sauce will reduce a bit, and all those yummy flavors will permeate the sauce.

While the sauce is cooking, cook the spaghetti noodles (or any other pasta).

Drain the cooked pasta, then place the spaghetti noodles onto individual serving plates. Top pasta with a ladle of this yummy spaghetti sauce, then garnish with grated Parmesan cheese.

Easy Spaghetti Sauce With Italian Sausage is served on top of pasta!
That’s it! It’s such an inexpensive and delicious hearty meal, with an amazing tasting Italian spaghetti sauce!

If you enjoy pasta dishes, be sure to check out my other pasta recipes. These include Easy Meatballs For Spaghetti, Fresh Tomato, Bacon and Onion Fettucine, Pasta, Ham and Gruyere Casserole, and Ravioli with Mushrooms and Snap Peas.

You can find many other pasta recipes in my Recipe Index at the top of each post. Have a great day, and Buon Appetito (Italian, for “enjoy your meal!)!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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The Grateful Girl Cooks!
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Author's signatureRecipe source: My brain, in Italian mode.

Easy Spaghetti Sauce With Italian Sausage
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Spaghetti Sauce with Italian Sausage is a delicious, quick and easy meal to make, with tomatoes, sausage, mushrooms, green peppers, onions, and Italian spices.
Category: Entree
Cuisine: Italian
Keyword: spaghetti sauce
Servings: 6
Calories Per Serving: 278 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 Italian sausage links (mild or hot), casings removed.
  • 3/4 cup chopped brown onion
  • 1/3 cup chopped green pepper
  • 1 can (6 oz.) tomato paste
  • 1 large can (28 oz.) diced tomatoes
  • 1 cup water (or substitute 1/2 cup water and 1/2 cup red wine, if desired)
  • 1 1/2 teaspoons oregano (dried)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon basil (dried)
  • 1 1/4 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (dried)
  • 1 1/2 cups sliced mushrooms
  • Grated Parmesan cheese , for garnish (if desired)
Instructions
  1. Remove casing from sausage links by cutting with a knife down the length of the link, and removing the sausage. Discard the casing. Crumble the sausage into a large skillet.
  2. Sauté the sausage and chopped onion on medium heat. Add the green pepper; cook until sausage is fully cooked. Drain the grease out of the pan (discard), and return skillet to stovetop.
  3. Add tomato paste, can of diced tomatoes (including juice), and water to skillet. Add oregano, Italian seasoning, basil, garlic powder, salt, pepper and red pepper flakes. Add sliced mushrooms. Stir all ingredients well, to combine.

  4. Bring sauce to a boil, then reduce heat to low and continue to cook for about 30 minutes. The sauce will reduce down a bit, and the flavors will permeate the sauce. Taste test the sauce and add additional salt or spices as desired.
  5. While sauce is cooking, prepare the pasta of your choice according to package directions. Drain pasta, then serve with spaghetti sauce ladled over the top. Garnish with Parmesan cheese, if desired, and serve HOT!

Recipe Notes

Caloric calculation does not include pasta of your choice. It also does not include optional Parmesan cheese topping (optional).

Nutrition Facts
Easy Spaghetti Sauce With Italian Sausage
Amount Per Serving (1 g)
Calories 278 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 6g38%
Cholesterol 42mg14%
Sodium 1199mg52%
Potassium 950mg27%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 10g11%
Protein 12g24%
Vitamin A 780IU16%
Vitamin C 28.1mg34%
Calcium 83mg8%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Spaghetti Sauce with Italian Sausage is a delicious, quick and easy meal to make, with tomatoes, sausage, mushrooms, green peppers, onions, and Italian spices.

 

 

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Florentine Manicotti

Florentine manicotti, filled with ricotta, Parmesan and mozzarella cheeses, and covered with marinara sauce is a meatless, easy to make Italian dish.Florentine manicotti, filled with ricotta, Parmesan and mozzarella cheeses, and covered with marinara sauce is a meatless, easy to make Italian dish.

My husband and I love Italian food! One of the dishes we enjoy occasionally is this “meatless” recipe for Florentine Manicotti. Pasta shells filled with three cheeses (creamy ricotta, mozzarella and Parmesan), spinach, and covered in spaghetti sauce. Yum. I like to think of manicotti as the Italian version of Mexican enchiladas!

For anyone unfamiliar with manicotti, it is a large, tube shaped type of pasta that is typically filled with meat or cheese and is baked in spaghetti sauce. This particular recipe is meatless; it’s delicious, and is a fairly easy dish to prepare.

I use a recipe I found years ago on a box of pasta, and tweaked it a bit by adding cooked spinach and a couple additional spices to the cheesy filling, to give it a true “Florentine” touch!

Make The Filling For Florentine Manicotti

The first thing I do when I make this recipe is to cook a small box of frozen spinach, according to the package directions. Then I drain it very well, and let the spinach cool. When it has cooled off, I mix up the cheese filling, then add the spinach.

Preparing the filling for the florentine manicotti.

Here’s what manicotti pasta shells look like BEFORE they are cooked. They’re each about 5 inches long.

Manicotti pasta shells BEFORE cooking.The tubes of pasta are fragile, so be careful not to break them. Carefully add the pasta to a large pot of boiling, salted water and cook for 7 minutes.

The pasta shells are cooked for 7 minutes in boiling, salted water.When done, carefully remove the pasta shells to a colander and drain them well.

The florentine manicotti pasta shells are drained after cooking, before filling.Now put a layer of spaghetti sauce on the bottom of a baking pan.

Marinara sauce is spread on the bottom of casserole dish before adding stuffed manicotti.

Make The Florentine Manicotti

Gently fill each of the pasta tubes with the cheese and spinach filling. I hold the shell in my hand and fill one side with the cheese/spinach filling (using a spoon and sometimes a butter knife) clear to the middle.

Then I then switch to the other end of the shell and fill the other side. Try to get as much filling into the shell as possible without splitting it.

Stuffing the florentine manicotti shells before baking.Once the shells are filled, lay them on top of the spaghetti sauce.

Stuffed florentine manicotti are laid on top of sauce in baking dish.Now cover the manicotti with the rest of the spaghetti sauce. I like to cover the entire pasta shell with sauce, then sprinkle the top with Parmesan cheese (or grated mozzarella cheese).

The manicotti are covered with sauce and Parmesan cheese, to bake.

Bake The Manicotti

Cover the baking pan with aluminum foil. Bake at 350 degrees for 40 minutes, then remove the foil and bake an additional 15 minutes longer or until the florentine manicotti is hot, and the cheese filling is bubbly.

Let cool for a minute or two (easier to serve up) , then remove florentine manicotti to serving plates using a spatula. The only thing left to do is grab a fork, dig in, and enjoy this tasty dish!

Florentine manicotti are done baking and ready to eat!Hope you will give this recipe a try!  I may not have the most mouthwatering “professional” photos to share, but trust me. Florentine manicotti are delicious, and I really think you will enjoy them! Have a great day.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signatureRecipe adapted from: Box of American Beauty Manicotti Pasta Shells.

Florentine Manicotti
Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
 
Florentine manicotti, filled with ricotta, Parmesan and mozzarella cheeses, and covered with marinara sauce is a meatless, easy to make Italian dish.
Category: Entree
Cuisine: Italian
Keyword: florentine manicotti
Servings: 6 servings
Calories Per Serving: 332 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6-8 uncooked manicotti pasta shells
  • 15 ounces part-skim ricotta cheese (1 3/4 cups)
  • 2 cups (8 ounces) grated mozzarella cheese
  • 10 ounces frozen chopped spinach (cooked per package directions, and drained well)
  • 1/4 cup grated Parmesan cheese
  • 2 Tablespoons fresh parsley , chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground oregano
  • 3 cups (or one 28 ounce jar) prepared spaghetti sauce
  • Additional Parmesan or mozzarella cheese (for garnish, optional)
Instructions
  1. Preheat oven to 350 degrees F.
  2. Cook frozen chopped spinach per package instructions. Remove from heat; drain WELL. Let spinach cool.
  3. In a medium sized mixing bowl, combine the ricotta cheese, grated mozzarella, Parmesan cheese, parsley, salt, pepper, garlic powder and ground oregano. Stir well until fully combined.
  4. Add spinach to the cheese mixture. Stir well, to combine.
  5. Cook manicotti shells according to package instructions (add to boiling water-7 minutes cook time is typical). When done, remove from heat, drain gently, and let dry.
  6. Fill each shell using a spoon until full of filling.
  7. Spread some of the spaghetti sauce over the bottom of 13x9 baking pan (enough to fully cover); put the filled pasta in a single layer on top of sauce.
  8. Spoon the rest of the spaghetti sauce over the top of the manicotti. Sprinkle with additional grated Parmesan cheese (or mozzarella), if desired. Cover pan with aluminum foil.
  9. Bake at 350 degrees for 40 minutes; remove foil, then cook an additional 15 minutes. Manicotti should be hot and cheese bubbly when done. Remove pan from oven. Let sit for a minute or two, then gently remove manicotti to individual serving plates using a spatula.
  10. Serve with a green salad and a slice of crusty french bread, and enjoy!
Nutrition Facts
Florentine Manicotti
Amount Per Serving (1 manicotti)
Calories 332 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Cholesterol 45mg15%
Sodium 1270mg55%
Potassium 736mg21%
Carbohydrates 25g8%
Fiber 3g13%
Sugar 6g7%
Protein 24g48%
Vitamin A 6720IU134%
Vitamin C 13mg16%
Calcium 596mg60%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Florentine manicotti, filled with ricotta, Parmesan and mozzarella cheeses, and covered with marinara sauce is a meatless, easy to make Italian dish.

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Make Grilled Pizzas On Your BBQ!

Learn how easy it is to make grilled pizzas on your BBQ grill, which helps keep your kitchen cool this Summer!Learn how easy it is to make grilled pizzas on your BBQ grill, which helps keep your kitchen cool this Summer!
Want to beat the heat in the kitchen this summer? Why not make grilled pizzas on your BBQ grill? That way you can kill two birds with one stone… keep the ol’ kitchen cool, AND enjoy a great homemade pizza!

I heard someone say they loved grilled pizzas right off the BBQ grill. Wait… Whaaat????? It sounded like a great cooking experiment so I decided to give it a try. Result? Completely awesome!  It’s really much easier than I thought it would be! Get your hands on some pizza dough. Purchase it at the grocery store or make your own.

Make Or Purchase Pizza Dough

I like to make my own grilled pizza dough. If you want to see the recipe for the dough I use, you can find it on my blog post for “Make It Yourself! Pepperoni Pizza”. The most important tip about this way of making pizza is to have all the pizza toppings ready to go (chopped, diced, etc.) before you put the dough on the grill!

Make the pizza dough (or open the package of pre-made dough – whatever). When done, divide dough into 6-8 little balls (if wanting small individual sized pizzas) OR (as in my pictures), divide dough into 2 medium sized dough balls. Roll or stretch dough out into a round shape (don’t worry if they’re not perfectly round shaped… no biggie).

Pizza dough rising for grilled pizzas

Time To Make Grilled Pizzas On Your BBQ!

Heat your BBQ grill on medium high heat. Brush olive oil (important-don’t forget this step – this will keep dough from sticking to grill, and will crisp the dough up a bit!!!) on both sides of the circle-shaped pizza dough. Carefully slide the pizza dough onto the grill rack.

Cook dough for 3-4 minutes on the first side. The bottom should be lightly browned and have grill marks. The top of the dough will look done. Carefully remove dough and turn it upside down (*GRILLED SIDE UP) onto a cutting board.

Quickly add the sauce and toppings to your pizza. If you’re feeling brave, just flip the pizza over and add the sauce and toppings while it is on the grill. (that was too hot for me…I just had a wood cutting board outside and transferred it back and forth. Worked like a charm.

Pizza dough is removed from BBQ and toppings are added, then back onto BBQ grill
Carefully slide pizzas back onto grill and continue to cook for 3-4 minutes. We put the lid on the BBQ, which helped the cheese melt. The bottom of the dough should be lightly browned.

Grilled pizzas made on the BBQ are ready to slice and eat!

Remove pizzas from grill, slice and serve, with any last minute garnishes. Serve immediately… enjoy!

Grilled pizza sliced and served... straight off the BBQ grill!
We loved the taste of the grilled pizzas… and I personally loved the fact that our kitchen stayed cool! We loved our grilled BBQ chicken pizza, and our veggie delight pizza, and look forward to making this easy dinner again this summer. It sure helps to keep our kitchen cool!

I am not posting a printable recipe because everyone likes different kinds of pizza, toppings, sauces, AND pizza dough. I simply wanted to describe the “how-to’s” of grilling fresh pizzas on a BBQ so anyone could do it themselves! Hope you will give it a try!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Have a great day.

Author's signature

Here’s one more to pin on your Pinterest boards!Learn how easy it is to make grilled pizzas on your BBQ grill, which helps keep your kitchen cool this Summer!

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Fettucine Senese

Fettucine Senese is a wonderful Italian pasta dish, featuring a cream sauce with proscuitto, Italian sausage, mushrooms, and Pecorino Romano cheese.Fettucine Senese is a wonderful Italian pasta dish, featuring a cream sauce with proscuitto, Italian sausage, mushrooms, and Pecorino Romano cheese.
I made Fettucine Senese  for a pasta-themed dinner party we attended two years ago. Our menu featured several pasta entrees (a variety of fresh pastas were made during the dinner party), and this is the delicious entree I made. The sauce is an Olive Garden copycat recipe.

Where “Senese” Originated

“Senese” is the term used to refer to people from the town of Siena, Italy.  This senese sauce is one of the sauces served on penne pasta at Olive Garden restaurants.

Senese sauce  is a cream sauce, with proscuitto, Italian sausage, mushrooms, herbs, and Pecorino Romano cheese. It was fabulous on fettucine noodles.

We Made Our Own Pasta At A Dinner Party

All of us at the dinner party pitched in to make several kinds of fresh pasta.  My husband and a friend made the fettucine noodles from scratch used in this recipe, that evening.

Making fresh fettucine for this dish.
How I Found The Recipe For Fettucine Senese

I found this recipe in one of my cookbooks, while looking for pasta recipes. The senese sauce sounded interesting, so I gave it a try. Good move!  The flavors were delicious; proscuitto and Italian sausage really packed a LOT of flavor into the sauce.

This recipe is a winner! The sauce is the star, and it was really easy to prepare all in one pan.  Add the cooked pasta of your choice (I used fettucine), and you’ve got a fantastic, and easy Italian entree that serves 4!

A few of the ingredients used to make the senese sauce for the pasta.
Is Fettucine Senese Difficult To Make?

The sauce and pasta is quite easy to prepare.   It’s EASY, EASY, EASY! If you can stir and cook pasta while making the sauce, you can make this delicious fettucine senese in about 30 minutes!

It was all I could do to stay out of the cooking pan while the sauce was cooking. It smelled and tastes so good!  The recipe is easily doubled, if you have more mouths to feed. Serve it with fettucine, or the pasta of your choice! You’re gonna LOVE Fettucine Senese!

The sauce for fettucine senese cooking in a large pot.
I really hope you will give this one a try. It’s absolutely delicious! Have a fantastic day, friends!

Looking For More PASTA Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few pasta recipes you might enjoy include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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jbatthegratefulgirlcooks

Author's signatureOriginal Recipe Source for Sauce: The book “More of America’s Most Wanted Recipes”, by Ron Douglas, copyright 2010, by Verity Associates, LLC, page 183.

Fettucine Senese
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Fettucine Senese is a wonderful Italian pasta dish, featuring a cream sauce with proscuitto, Italian sausage, mushrooms, and Pecorino Romano cheese.

Category: Entree
Cuisine: Italian
Keyword: fettucine senese
Servings: 8 servings
Calories Per Serving: 1259 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/2 cup chopped onion
  • 3 cloves garlic , chopped
  • 2 Tablespoons butter
  • 1/2 cup extra virgin olive oil
  • 8 ounces (1/2 pound) sliced portobello (or button) mushrooms, sliced thinly
  • 6 Italian sausage links , casings removed
  • 1/4 cup plus 2 Tablespoons white wine (can substitute chicken broth, if desired)
  • 2 Tablespoons all purpose flour
  • 4 cups heavy whipping cream (or half-and-half)
  • 4 ounces proscuitto , chopped
  • 1 Tablespoon fresh sage (minced) OR 1 teaspoon dried sage (plus extra for garnish)
  • 1 Tablespoon minced fresh parsley OR 1 teaspoon dried parsley flakes
  • 8 ounces Pecorino Romano cheese , grated (plus extra for garnish)
  • 1 teaspoon garlic powder
  • Salt and pepper (to taste)
  • 1 pound fettucine pasta , cooked per package instructions)
Instructions
  1. Bring a large pot of salted water to a boil (for pasta) while you are making sauce in another pan.

To make the sauce:
  1. In a large soup pot or large saucepan, heat olive oil and butter until melted. Add and sauté chopped onion and garlic. Cook onions and garlic for a few minutes until softened.

  2. Add Italian sausage (out of the casings); continue to break up sausage as it cooks. Once sausage is cooked and no longer pink, add wine. Bring mixture to a boil, then add in the flour a little at a time, stirring constantly.

  3. Stir in whipping cream, chopped proscuitto, sage, parsley, Pecorino Romano cheese, garlic powder, and salt and pepper (to taste). Stir and cook until sauce has thickened up a bit and is smooth. Continue to cook sauce on a low simmer for 10 minutes. Stir frequently.

  4. While sauce is cooking, prepare pasta according to package instructions. Drain. Toss cooked, drained pasta with the sauce. Mix well, to combine. Transfer pasta to a warm serving plate or individual plates. Garnish with dried herbs and additional grated cheese, if desired, and serve.

Recipe Notes

The recipe makes a lot of sauce! You will probably have some left over.

Nutrition Facts
Fettucine Senese
Amount Per Serving (1 g)
Calories 1259 Calories from Fat 927
% Daily Value*
Fat 103g158%
Saturated Fat 48g300%
Cholesterol 321mg107%
Sodium 1135mg49%
Potassium 625mg18%
Carbohydrates 50g17%
Fiber 3g13%
Sugar 3g3%
Protein 34g68%
Vitamin A 2045IU41%
Vitamin C 4.1mg5%
Calcium 422mg42%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Fettucine Senese is a wonderful Italian pasta dish, featuring a cream sauce with proscuitto, Italian sausage, mushrooms, and Pecorino Romano cheese.

 

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Homemade Italian Dressing

Make an absolutely delicious homemade Italian dressing from scratch in about 5 minutes, to flavor your favorite mixed green salads.Make an absolutely delicious homemade Italian dressing from scratch in about 5 minutes, to flavor your favorite mixed green salads.
I found this recipe for homemade Italian dressing years and years ago (can’t remember where), and wrote it down on a 3×5 card. The only writing on the index card other than the recipe is my description: “GOOD!”

Super simple to make, and FULL of flavor, this Homemade Italian Dressing recipe is my “go to” when I want to make a quick “from scratch” salad dressing.

Seriously… from start to finish, this tasty homemade Italian dressing takes less than 5 minutes to make! As an added bonus… there are no weird “shelf-stabilizing” ingredients in it (with names I can’t pronounce) to be found. Most ingredients are basic ingredients and spices I always have in my home. Can’t beat that! Here’s how you make this lickety-split!:

How To Make Homemade Italian Dressing

To make this homemade Italian dressing, measure the oil, lemon juice and white vinegar into a bowl. Add the rest of the dry ingredients (salt, sugar, dry mustard, onion powder, paprika, oregano, thyme), and 2 minced garlic cloves.

Whisk these ingredients together until the sugar and salt have dissolved and the mixture is fully blended.

The ingredients for the salad dressing in a bowl, before blending them together.
Why Is This Homemade Italian Dressing Red In Color?

Once blended, the homemade Italian dressing will look like this photo below. The red color does NOT come from ketchup, but from the addition of the paprika!

Homemade Italian Dressing is red in color, due to the paprika in it.
Pour the salad dressing into a bottle or jar that can be sealed. I usually pour it through a funnel for less spills.

Pour the salad dressing into bottle using a funnel.For BEST Homemade Italian Dressing Flavor

Put a lid on the bottle and refrigerate for at least 2 hours. This helps the flavors to become fully incorporated. Once you’re ready to dress your salad, be sure to shake the homemade Italian dressing well, before serving.

The homemade Italian dressing can be stored in a bottle with a lid.
That’s IT!!! I think it took longer to write this blog post than it did to make this delicious homemade Italian  dressing. Hope you’ll give it a try on your next mixed green salad. I think you will really like it!

Looking For More SALAD DRESSING Recipes?

You can find all of my salad dressing recipes in the Recipe Index, located at the top of the page. A few of our family favorites are:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
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jbatthegratefulgirlcooks

Author's signatureRecipe Source: unknown

Homemade Italian Dressing
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 

Make an absolutely delicious homemade Italian dressing from scratch in about 5 minutes, to flavor your favorite mixed green salads.

Category: Salad Dressing
Cuisine: Italian
Keyword: Italian dressing
Servings: 24 (1½ cups total)
Calories Per Serving: 122 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup vegetable oil
  • 1/4 cup fresh squeezed lemon juice
  • 1/4 cup white vinegar
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/8 teaspoon thyme
  • 2 garlic cloves , minced
Instructions
  1. Measure oil, lemon juice and vinegar into bowl. Add the rest of the ingredients. Whisk well to fully combine. Pour into a container that can be sealed well. Refrigerate salad dressing for at least 2 hours for BEST flavor.
  2. Shake bottle well, before serving.
  3. Serve, and enjoy!
Nutrition Facts
Homemade Italian Dressing
Amount Per Serving (1 Tablespoons)
Calories 122
% Daily Value*
Sodium 97mg4%
Potassium 2mg0%
Vitamin A 20IU0%
Vitamin C 1.1mg1%
Calcium 1mg0%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make an absolutely delicious homemade Italian dressing from scratch in about 5 minutes, to flavor your favorite mixed green salads.

 

 

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Butternut Squash Ravioli with Browned Butter Sage Sauce

Butternut Squash Ravioli with Browned Butter Sage Sauce, with nutmeg and Parmesan cheese, is a delicious meatless dish that looks and tastes great!Butternut Squash Ravioli with Browned Butter Sage Sauce, with nutmeg and Parmesan cheese, is a delicious meatless dish that looks and tastes great!

I found a recipe on Pinterest for Butternut Squash Ravioli, drizzled with a browned butter and sage sauce, topped with Parmesan cheese. It’s fun to make homemade ravioli, and this recipe sounded good. So… I made it… and we really enjoyed it!

The creaminess of the roasted butternut squash, combined with the flavor of Parmesan cheese and a touch of nutmeg is amazing! The browned butter sauce (with only TWO ingredients!) that covered the pasta is so easy to make.

I decided to make my own ravioli from scratch because we have the cutest little pasta machine I received as a birthday gift several years ago. Seriously- I think making homemade pasta is very therapeutic and fun!

But What If I Don’t Have A Pasta Machine?

However, if you don’t have a pasta machine, you still can make this recipe with two other options: 1) make pasta dough and roll it out by hand with brute strength, or 2) buy a package of won ton wrappers and use those instead of pasta.

If you go the purchased won ton route, this recipe just got a lot simpler! If you like the adventure of making and rolling your own pasta dough for ravioli, then this is still a very simple recipe… honest!

Roast The Butternut Squash

You will need to roast the butternut squash first!  Peel, de-seed, and then cut it into cubes. Bake (per instructions in printable recipe card below) the butternut squash.

Butternut squash is seeded, cubed and roasted before making this dish.
Time To Make The Ravioli Dough

Making the ravioli dough is kinda fun, at least for me it is! This time I used an easy egg-less recipe I found in my pasta machine instruction book. Mix the ingredients in a stand mixer with a dough hook on it.

Dough for the raviolis is mixed together.
Remove the dough from the mixer once dough comes together enough to form a ball. Let the dough rest for about 15 minutes, covered with a slightly damp dish towel.

The dough rests on a floured surface before shaping.
Pasta Machine Fun!

Slice off a piece of the dough, and run it through your pasta machine, adjusting settings (per manufacturer instructions) until you have long strips of dough. Keep running the dough through the machine until you have very long, thin strips of dough.

The dough for making butternut squash ravioli needs to be really thin. If rolling it out by hand, keep at it until the dough is very thin!

A pasta machine is used to make long sheets of dough for the ravioli.
Time To Fill The Butternut Squash Ravioli

After the butternut squash finishes roasting, mash it up, then mix it (using an electric beater) with the Parmesan cheese and nutmeg in a bowl. Place small spoonfuls of mixture onto the pasta sheets, leaving space in between each spoonful.

Roasted squash is placed on sheets of pasta dough in dollops.
Now gently pull the dough up and over the top of the butternut squash, from front to back, to touch the other side of the dough. Carefully cut into individual raviolis like this:

The pasta dough is folded over and cut into individual pieces.
Crimp the edges with a fork all the way around, sealing the edges shut like this:

Each of the raviolis is crimped on the edges with a fork.
Now the ravioli should (hopefully) look like this:

Now the butternut squash ravioli is ready to cook!
Cook The Browned Butter Sage Sauce

Bring a large saucepan full of salted water to a full boil. Right before you cook the ravioli (remember FRESH ravioli only takes 2-3 minutes to cook), make the browned butter/sage sauce.

Melt the butter with  fresh sage leaves in a large skillet. I grow my own sage at home, so all I had to do was go out to my front porch and get some of the leaves… easy-peasy!

Melted butter is cooked with sage leaves until it becomes browned.
After the butter and sage have cooked for about 3 minutes, the butter will begin to turn light brown. It will be a bit more brown than this…and will smell somewhat “nutty”. Once the butter sauce is light brown in color, remove the skillet from the heat.

Butter and sage leaves continue to cook until browned.
The butternut squash ravioli cooks in about the same time it takes to make the sauce (about 3 minutes).

Cooking the raviolis in boiling, salted water for 3 minutes.
Time To Serve The Raviolis

Remove the raviolis with a slotted spoon to let them drain. Place them directly into the browned butter/sage sauce (sorry, no picture of that… was too busy trying to get them all in the skillet and covered with sauce!)

Spoon the sauce over the hot ravioli, then gently spoon them up and onto serving plates. Spoon additional sauce and sage leaves over the ravioli. Grate some fresh Parmesan cheese on the top, and serve!

Butternut Squash Ravioli with Browned Butter Sage Sauce on plate with a green salad.
Sure hope you try making these butternut squash ravioli. They are absolutely delicious!

Close up photo of the finished ravioli dish on serving plate.

Hope you enjoy this Italian-inspired pasta dish. It really tastes wonderful! Have a great day!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signatureRecipe Source: http://jennysteffens.blogspot.com/2011/09/butternut-squash-ravioli-with-sage.html

Butternut Squash Ravioli with Browned Butter Sage Sauce
Prep Time
45 mins
Cook Time
3 mins
Total Time
48 mins
 

Butternut Squash Ravioli with Browned Butter Sage Sauce, with nutmeg and Parmesan cheese, is a delicious meatless dish that looks and tastes great!

Category: Entree
Cuisine: Italian
Keyword: butternut squash ravioli
Servings: 4 servings
Calories Per Serving: 817 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Squash Filling:
  • 1 pound butternut squash
  • olive oil
  • salt & pepper (to season)
  • 1/4 cup Parmesan cheese
  • 1/4 teaspoon nutmeg
For Browned Butter Sauce:
  • 3/4 cube butter
  • 10-12 sage leaves
For Pasta:
  • 1 recipe homemade pasta dough OR 1 pkg won ton skins (*see notes)
My pasta dough was made from:
  • 3 cups all purpose flour
  • 1 cup warm water
  • 2 Tablespoons olive oil
For Garnish:
  • Additional grated Parmesan cheese
Instructions
  1. Slice squash in half. Peel and de-seed. Cut the squash into cubes, place in bowl, and coat them fairly well with olive oil. Sprinkle the squash with salt and pepper. Place the squash cubes on a baking sheet and bake for 25 minutes at 425 degrees. The squash should be tender when done. Remove squash from oven; place into a medium bowl and mash the squash with a fork until well "mashed". Add the Parmesan cheese and nutmeg. Give it a taste. If necessary, add a bit more salt and pepper.
  2. While the squash is baking, make the pasta, per manufacturer's instructions. Roll it out into long strips on a well-floured surface.
  3. Place small spoonfuls of the squash filling in the middle of the long sheets of pasta dough, leaving space between each one. Gently pull the dough up and over the filling from front to back until the dough touches the other edge. Lightly press down the outer edges. Carefully cut each ravioli apart. Using a fork, carefully crimp the edges of the raviolis, to seal completely.
  4. Bring a large saucepan of salted water to a boil, for the ravioli.
  5. While the water is coming to a boil, make the butter sauce: In a medium skillet, melt the butter. Add the sage leaves. Cook this for for 3-4 minutes on medium-low, only until the butter begins to brown. Once the butter turns light brown, remove pan from the heat.
  6. Cook the ravioli in boiling, salted water for 2-3 minutes. They will float to the top of the water when they are done cooking. Remove the raviolis from the hot water using a slotted spoon; place them into the browned butter sauce. Carefully spoon some of the sauce onto the raviolis, to cover.
  7. Place raviolis onto individual serving plates. Drizzle with the browned butter sauce and the sage leaves. Finely grate Parmesan cheese on top; Serve... and enjoy!
Recipe Notes

If using won ton wrappers, place prepared squash/Parmesan mixture into center of won ton wrapper. Brush all the edges of the won ton with water, then press edges together to completely seal around filling. Follow rest of directions.

Nutrition Facts
Butternut Squash Ravioli with Browned Butter Sage Sauce
Amount Per Serving (1 serving)
Calories 817 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Cholesterol 14mg5%
Sodium 754mg33%
Potassium 591mg17%
Carbohydrates 150g50%
Fiber 6g25%
Sugar 2g2%
Protein 24g48%
Vitamin A 12135IU243%
Vitamin C 23.8mg29%
Calcium 199mg20%
Iron 9.1mg51%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Butternut Squash Ravioli with Browned Butter Sage Sauce, with nutmeg and Parmesan cheese, is a delicious meatless dish that looks and tastes great!

 

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Homemade Amaretto

Make homemade amaretto, a sweet Italian almond flavored liqueur inexpensively at home! It’s easy, and can be used for cocktails or in other recipes.Make homemade amaretto, a sweet Italian almond flavored liqueur inexpensively at home! It's easy, and can be used for cocktails or in other recipes.
I recently whipped up some homemade Amaretto. It was so easy to make, it only took a few minutes. I wanted to have it on hand, to use in a few recipes, but didn’t want to go to the store to buy an entire bottle just for a small amount needed.

Really… why pay some serious bucks for an entire bottle, when all you need might be 1/4 cup for a recipe? So I decided to make my own! If you are familiar with Amaretto, you know that it is a sweet, almond-flavored Italian liqueur.

A lot of people use it in cocktails, but it can also be used in numerous recipes.  I adapted a recipe I’ve had for years, and ended up making a small bottle of amaretto (approx. 13-14 ounces) that will be more than enough for several recipes, plus a few more.

Is Homemade Amaretto Easy To Make?

Homemade Amaretto is totally easy to make.  You do need to have a bottle of cheap vodka in order to make this amaretto (you need 1 cup). I happened to have a bottle stuck away because I make my own vanilla extract, and use that as the base (but that’s a completely different recipe, right?)

So How Do You Make Homemade Amaretto?

Making the amaretto is very easy! Water, granulated sugar and brown sugar are cooked in a saucepan, on medium heat, until the sugars are dissolved.

Water, sugar and brown sugar are cooked until sugar dissolves.

Bring this mixture to a boil, then remove the pan from the heat. Let it cool completely.

Add Extracts

After the homemade amaretto has cooled completely, add the vodka, pure almond extract and vanilla extract, and stir to combine.

Vodka, almond and vanilla extracts are added to the homemade amaretto mixture in pan.

Have a clean jar ready for the homemade amaretto. Use a funnel to pour cooled amaretto liqueur into the bottle.

The homemade amaretto is transferred into a bottle by using a funnel.

Into the bottle goes the homemade amaretto. It sure smells good! In fact, even a year or two later, I occasionally open the bottle just to smell this liqueur… it smells heavenly!

Pouring the homemade amaretto into a funnel, then into the bottle.

Put a label on the bottle, add a cork or screw top to seal it, and store your homemade amaretto in a cool, dark place.

Homemade Amaretto is ready to store in cool, dark place.

If you are interested in making this recipe, you will discover you can make your own homemade amaretto for a fraction of the cost of buying it at a store. Hope you will consider giving this recipe a try. Have a great day!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe inspired by: Top Secret Recipe’s version of DiSaronno Amaretto

Homemade Amaretto
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

Make homemade amaretto, a sweet Italian almond flavored liqueur inexpensively at home! It's easy, and can be used for cocktails or in other recipes.

Category: Liqueur
Cuisine: Italian
Keyword: amaretto
Servings: 14 ounces ( 1 oz. per serving)
Calories Per Serving: 85 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1/4 cup dark brown sugar + 1 Tablespoon
  • 1 cup vodka
  • 1 Tablespoon almond extract (extract with no added oils)
  • 1 1/4 teaspoons vanilla extract
Instructions
  1. In a medium pan, add the water, granulated sugar and brown sugar. Mix to combine. Cook over medium heat, stirring to dissolve sugars.
  2. Bring the mixture to a boil; if all the sugar has dissolved, remove the pan from the heat. Set aside and let the hot syrup cool for 10-15 minutes.
  3. To the cooled mixture, add the vodka, almond extract, and vanilla extract. Mix well, to combine.
  4. Pour amaretto into a clean bottle using a funnel. Place cork or a top on the bottle to seal it. Store in pantry or cool, dark place.
  5. Enjoy!
Nutrition Facts
Homemade Amaretto
Amount Per Serving (1 ounce)
Calories 85
% Daily Value*
Sodium 1mg0%
Potassium 5mg0%
Carbohydrates 11g4%
Sugar 11g12%
Calcium 3mg0%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make homemade amaretto, a sweet Italian almond flavored liqueur inexpensively at home! It's easy, and can be used for cocktails or in other recipes.

 

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Tuscan Chicken & Vegetable Soup

Tuscan Chicken Vegetable Soup is a delicious, Italian-inspired soup. This hearty soup (with 7 veggies) is perfect anytime, especially on a cold day!Tuscan Chicken Vegetable Soup is a delicious, Italian-inspired soup. This hearty soup (with 7 veggies) is perfect anytime, especially on a cold day!
Fall is here! I am ready for cool, crisp mornings… and soup! I made a pot of Tuscan Chicken & Vegetable Soup yesterday, and it was really good!

We’re had a gorgeous summer here in the beautiful Pacific Northwest, but I am really enjoying the cooling air, the trees beginning to turn into their Fall colors, etc. There’s just something about Fall that calls for a large pot of delicious smelling soup cooking away on the stove.

How I Came Up With This Recipe For Tuscan Chicken Vegetable Soup

Yesterday I was in the mood for a yummy, Italian-inspired Tuscan chicken vegetable soup. I’ve seen many recipes online for Tuscan Soup over the years (trust me, there’s a bazillion of them). Because of that, I had a basic idea of what items COULD go into this soup. I I ended up not using any ONE particular recipe, because I decided to simply create my own version. Guess what? We LOVED it!!!!

Seriously, people, we LOVED this Tuscan chicken vegetable soup! Success! Lots of “good-for you-veggies”, cannelini beans, chicken, and spices in a light Italian broth produces one great pot of soup!

Can You Make This Soup Vegetarian?

If you wish to make this a vegetarian friendly soup, it is easy! I typically use chicken broth and chicken in this soup when I make it. However, this soup tastes just as good using vegetable broth and NO chicken (if you’re vegetarian).

A bowl of the Tuscan chicken vegetable soup, ready to eat!

The Tuscan chicken vegetable soup was fun to make, because I was able to use some of the veggies I grew in our garden. These home-grown veggies included onion, garlic, oregano, thyme, basil, carrots, kale and spinach! Of course, all those ingredients can also be found at your local grocery store!

All that said, this Tuscan chicken vegetable soup is an easy recipe to prepare, and is absolutely delicious! I sure hope you’ll try it. Serious… you just gotta try this soup, because it is so yummy!

Throw on a warm sweater, some sweatpants, turn on some great music, and make a pot of this soup. While you’re at it, enjoy the beauty of this glorious Fall season! Enjoy!

Looking For More SOUP Recipes?

You can find all of my soup recipes in the Recipe Index, located at the top of the page. These recipes include:

Interested In More Recipes?

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Author's signatureRecipe Source: My brain. In “Fall” mode.

Tuscan Chicken & Vegetable Soup
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

Tuscan Chicken Vegetable Soup is a delicious, Italian-inspired soup. This hearty soup (with 7 veggies) is perfect anytime, especially on a cold day!

Category: Soup
Cuisine: Italian
Keyword: Tuscan chicken vegetable soup
Servings: 6 servings
Calories Per Serving: 194 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 boneless chicken breasts , cooked and cubed
  • 7 cups chicken broth (may substitute vegetable broth, if desired)
  • 1/2 cup onion , chopped
  • 3 carrot stalks , sliced thinly
  • 3 celery stalks , sliced thinly
  • 1/2 cup sliced mushrooms
  • 1/2 small zucchini , sliced thinly
  • 2 Tablespoons olive oil
  • 1 cup kale , chopped (stems removed) (if omitting, double the spinach quantity!)
  • 1 cup baby spinach , chopped
  • 1 can cannellini beans , drained
  • 1/2 teaspoon Salt & pepper , to taste (may have to add more)
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1/3 cup tomato paste
  • Parmesan cheese , grated (for garnish if desired)
Instructions
  1. In a large soup pot, saute the onion, carrots, celery, mushrooms, and zucchini in olive oil for 3-4 minutes. Add the chicken broth and cooked, cubed chicken to soup pot. Now add the salt & pepper, basil, oregano, thyme, and garlic powder to season the soup. Bring soup to a boil, then reduce heat to low.

  2. Add tomato paste, Mix well to combine. Add cannellini beans, kale and spinach. Season again with salt & pepper to taste, if necessary. Cook on low for 45 minutes, stirring occasionally.

  3. When ready, ladle hot soup into bowls, garnish with grated Parmesan cheese, and serve. Enjoy!

Recipe Notes

Tip: Use a pre-cooked rotisserie chicken for the fastest way to make this recipe.

*I boiled the chicken breasts in water for 45 minutes earlier in the day... then used them later in this recipe. Whatever works best for you is the bottom line.

Nutrition Facts
Tuscan Chicken & Vegetable Soup
Amount Per Serving (1 serving)
Calories 194 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 24mg8%
Sodium 1556mg68%
Potassium 826mg24%
Carbohydrates 21g7%
Fiber 5g21%
Sugar 4g4%
Protein 15g30%
Vitamin A 7035IU141%
Vitamin C 44.1mg53%
Calcium 116mg12%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Tuscan Chicken Vegetable Soup is a delicious, Italian-inspired soup. This hearty soup (with 7 veggies) is perfect anytime, especially on a cold day!

 

Save

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