Category: Meatless Meals

Tortellini Marinara and Zucchini Bake

Enjoy this Weight Watchers Italian (vegetarian) casserole, with cheese tortellini, marinara sauce, zucchini, and baby spinach, topped with mozzarella cheese!
 Enjoy this Weight Watchers Italian (vegetarian) casserole, with cheese tortellini, marinara sauce, zucchini, and baby spinach, topped with mozzarella cheese!

You’re gonna enjoy this Italian, layered, vegetarian baked casserole, with cheese tortellini, marinara sauce, zucchini, onions and baby spinach, topped with mozzarella cheese! It’s a flavorful, meatless (you won’t miss it), lightened up dinner, (under 400 calories), for the win!

I found this recipe last Fall on the Weight Watchers website, thought it sounded good, and decided to give it a try.  I tweaked the recipe a bit, to serve 4 instead of 8, added a couple ingredients and changed the cooking method.

The casserole is baked, but if you prefer, instructions for using a slow cooker (and frozen tortellini) are available below, in the printable recipe notes.

We enjoyed our meal very much (lots of Italian flavor in the marinara sauce, cheese tortellini, and yummy fresh veggies in this meal!), and wanted to share the recipe with you. Here’s how to make this dish:

Diced fresh zucchini and chopped onions are cooked in olive oil on medium high heat for about 5 minutes (the veggies will be very lightly browned).  Minced garlic is added to the skillet, stirred in, and cooked for another minute.

Zucchini, onion and garlic cooked for tortellini sauce

Fresh baby spinach leaves, 1 cup of marinara sauce, and seasonings are added to the skillet. Ingredients are stirred well.  The spinach can be added in small batches… it looks like a LOT of spinach going in the skillet, but it will definitely wilt down!

The skillet is covered, and mixture is simmered for 2-3 minutes, until the spinach has fully wilted.  At this point, additional salt and pepper can be added, to suit your taste.

Fresh spinach is added to zucchini marinara sauce to wilt down

I used a 2 quart casserole dish for the casserole (for 4 servings).  To assemble this meal, build it in layers.  Spoon 1/2 cup of marinara sauce over bottom of dish.  Add HALF of the cooked cheese tortellini to cover the sauce (photo shows only half of the sauce covered). Top tortellini with HALF of the veggie mixture.

Layer of tortellini added to baking dish, then zucchini and spinach sauce.Add the rest of the tortellini to top of the veggies.  Top with the rest of the veggie mixture. For the final layer, pour 1/2 cup of reserved marinara sauce over top of veggies, then sprinkle with grated mozzarella  and Parmesan cheese.

Tortellini with marinara, veggies, and grated cheese on top, ready to bake

Cover the dish loosely with aluminum foil (try not to let the foil touch the top of the cheese, if possible).  Bake in a 350 degree oven for 20 minutes, then remove foil and bake for 10 more minutes, or until cheese is melted and bubbly.

Remove casserole from oven. Here’s what the casserole looked like when ready to serve. Looks pretty good, huh? Smells good, too!

Tortellini, marinara, and zucchini baked casserole out of oven

All that’s left to do is grab a big spoon or spatula, and serve this delicious pasta dish up, while hot!

Tortellini and zucchini baked casserole in white serving bowl

Cheese tortellini, marinara sauce and zucchini, in white serving bowl.

Hope you will consider trying this tasty, filling Italian pasta and vegetable dish (don’t think you’ll even miss not having meat in it).  You might also want to check out my recipe for Cheese Tortellini in a Tomato-Spinach Cream Sauce.  Have a wonderful 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!
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Recipe Adapted From: https://cmx.weightwatchers.com/nui/explore/details2/WWRECIPE:59ce95dd03c03049fd3f55db

Tortellini Marinara and Zucchini Bake
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
Enjoy this Weight Watchers Italian (vegetarian) casserole, with cheese tortellini, marinara sauce, zucchini, and baby spinach, topped with mozzarella cheese!
Category: Dinner
Cuisine: Italian
Keyword: tortellini
Servings: 4 servings
Calories Per Serving: 385 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 teaspoon olive oil (extra virgin)
  • 3 zucchini (uncooked, small)
  • 1/2 onion (chopped)
  • teaspoons minced garlic
  • 2 cups marinara sauce , divided (store bought)
  • 4 cups fresh baby spinach
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 3 cups cheese tortellini (without sauce-cooked and drained)
  • 1/2 cup part-skim mozzarella cheese , shredded
  • 1/4 cup Parmesan cheese (+ additional for garnish, if desired)
Instructions
  1. Cook tortellini according to package instructions. Once cooked, drain and rinse with cold water. Set aside. TIP: I found it easy (and a timesaver) to cook the tortellini at the same time the zucchini/sauce mixture was cooking.

  2. Heat olive oil in large skillet on medium high heat.  Add diced zucchini and chopped onions, stir often, and cook on medium high heat for about 5 minutes (the veggies will be very lightly browned).  Add the minced garlic to the skillet, stir to combine, and cook for another minute (be careful to stir and not let the garlic burn, or it will taste bitter).

  3. Add baby spinach leaves, 1 cup (reserve the rest) of marinara sauce, red pepper flakes, salt and pepper to the skillet. Stir well, to combine. TIP: The spinach can be added in small batches... it looks like a LOT of spinach going in the skillet, but it will definitely wilt down!  Once it has wilted, add more to skillet. Once all spinach has been added, cover the skillet, and simmer on low heat for 2-3 minutes, until the spinach has fully wilted.  At this point, additional salt and pepper can be added, to suit your taste.

  4. Layer the casserole this way:  Spoon 1/2 cup of the reserved marinara sauce over bottom of dish.  Add HALF of the cooked/drained tortellini on top of the sauce. Cover the tortellini with HALF of the veggie/sauce mixture. Cover that with the rest of the tortellini.  Cover that with the rest of the veggie mixture. Pour remaining 1/2 cup of marinara sauce over top of veggies, then sprinkle with grated mozzarella  and Parmesan cheese.

  5. Cover the dish loosely with aluminum foil (try not to let the foil touch the top of the cheese, if possible).  Bake in a 350 degree oven for 20 minutes, then remove foil and bake for 10 more minutes, or until cheese is melted and bubbly.  Remove casserole from oven. Serve, and enjoy!

Recipe Notes

TIP: If desired, recipe can be made using FROZEN tortellini (packaged without sauce) in a SLOW COOKER, following same process as detailed above (except for pre-cooking the tortellini). Tortellini can be layered in while still frozen. Casserole should be cooked on LOW (covered) until tortellini are tender and fully heated through, (approximately 5 hours). I have not personally tried this, but Weight Watchers recipe utilized this cooking method.

Nutrition Facts
Tortellini Marinara and Zucchini Bake
Amount Per Serving (1 serving (1½ cups))
Calories 385 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Cholesterol 43mg14%
Sodium 1357mg59%
Potassium 988mg28%
Carbohydrates 49g16%
Fiber 7g29%
Sugar 12g13%
Protein 22g44%
Vitamin A 3790IU76%
Vitamin C 44.7mg54%
Calcium 368mg37%
Iron 4.7mg26%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards! Enjoy this Weight Watchers Italian (vegetarian) casserole, with cheese tortellini, marinara sauce, zucchini, and baby spinach, topped with mozzarella cheese!

Mediterranean Quinoa Salad

You’ll enjoy Mediterranean Quinoa Salad, with traditional Greek flavors of kalamata olives, feta cheese, roasted red peppers, and a simple dressing!IYou'll enjoy this Mediterranean Quinoa Salad, with traditional Greek flavors of kalamata olives, feta cheese, roasted red peppers, and a simple dressing!

I’ve been enjoying cooking with quinoa recently. Did you know that quinoa is believed to have originated in the northwest part of South America? Cooked quinoa provides healthy nutrients similar to what is typically found in rice and wheat, contains proteins and fiber, and is gluten-free. It is commonly referred to as a superfood, and is so easy to prepare!

To make this delicious dish, you will first need to cook the quinoa (according to package instructions) in lightly salted boiling water until done and fluffy! Set it aside until it has cooled down to room temperature.

Cooked quinoa in metal saucepan

While the quinoa is cooking, make the salad dressing. Add the ingredients (olive oil, red wine vinegar, oregano, salt and pepper) to a small bowl and mix well using a fork, until fully combined. Set dressing aside until ready to top the salad.

Salad dressing for quinoa in small metal bowl

Place all the salad ingredients into a large mixing or serving bowl.  Isn’t it colorful? The salad has quinoa, roasted red peppers, corn, cilantro, red onion, feta cheese and kalamata olives.

Give the salad dressing a quick stir and pour over the salad ingredients.  Gently mix it all together so the dressing coats everything well.

Quinoa, feta, olives, corn, etc. in salad bowl

Pouring salad dressing over veggies in salad bowl

Once the salad has been mixed, it’s ready to serve! See how easy that was? And it REALLY tastes great!

Mixing salad ingredients with a fork in a white bowl

This is a fantastic side dish for a variety of meals… I served it with pan-seared creole salmon, and a small spinach salad, and it tasted wonderful!  This would also be a tasty light lunch, as well, and just for the record, the leftovers were just as good the next day!

Spoonful of salad over bowl

If you enjoy quinoa, you might also enjoy my recipes for Southwest Quinoa Salad, Quinoa Enchilada Casserole (meatless), or a delicious Shrimp, Quinoa & Veggie Bowl.

Hope you will consider trying this recipe, and as always, I hope you will enjoy it! May God bless you and surround you with His love today and always!

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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Recipe Source: https://cooktoria.com/recipe/mediterranean-quinoa-salad/

Mediterranean Quinoa Salad
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

This simple Quinoa Salad is filled with Mediterranean flavors! Easy to prepare, this is a fantastic tasting salad or side dish to serve for lunch or dinner!

Category: Salad/Side Dish
Cuisine: Mediterranean
Keyword: Mediterranean quinoa salad
Servings: 4 Servings
Calories Per Serving: 295 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Salad:
  • 1/2 cup quinoa , uncooked
  • 1 cup kalamata olives , pitted, sliced
  • 1 cup corn kernels , fresh or canned
  • 1 cup roasted red peppers , sliced
  • 2/3 cup feta cheese , fat free
  • 1/2 cup red onion , diced
  • 1/2 cup cilantro , chopped
For Salad Dressing:
  • 2 Tablespoons olive oil , extra virgin
  • 2 teaspoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt and pepper , to taste
Instructions
  1. Cook quinoa in lightly salted water according to package instructions (approx 12-15 minutes).  When done, drain, then set aside to let quinoa cool.

  2. Mix salad dressing ingredients together in a small bowl until fully blended.

  3. Place all salad ingredients in a large mixing bowl. Pour salad dressing over the top. Mix all ingredients gently until dressing has been incorporated into salad. Serve, and enjoy!

Nutrition Facts
Mediterranean Quinoa Salad
Amount Per Serving (1 g)
Calories 295 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 5g31%
Cholesterol 22mg7%
Sodium 1507mg66%
Potassium 267mg8%
Carbohydrates 24g8%
Fiber 3g13%
Sugar 2g2%
Protein 8g16%
Vitamin A 575IU12%
Vitamin C 17.5mg21%
Calcium 165mg17%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more for your Pinterest boardsYou'll enjoy Mediterranean Quinoa Salad, with traditional Greek flavors of kalamata olives, feta cheese, roasted red peppers, and a simple dressing!

Southwest Quinoa Salad

Southwest Quinoa Salad is a healthy side or vegetarian dish featuring quinoa, tomatoes, corn, beans, peppers, avocado, and a flavorful cilantro lime dressing!
Southwest Quinoa Salad is a healthy side or vegetarian dish featuring quinoa, tomatoes, corn, beans, peppers, avocado, and a flavorful cilantro lime dressing!
Happy New Year! If you’re like many others, you’ve started the year with a determination to eat healthier or lose some weight! This Southwest Quinoa Salad is a delicious, healthy recipe solution for you! It features quinoa, black beans, tomatoes, corn, bell peppers, and avocado, topped with a scrumptious cilantro lime dressing! YUM!

This is my first official blog post of 2018, and I’m so grateful to be able to share this recipe with you from our newly remodeled kitchen.  I don’t know about you, but we managed to eat quite a bit of Christmas goodies and take-out over the holidays (due to my husband and I loving sweets AND having no kitchen to cook in for the past 2 months).

Now we have begun the year determined to make wiser choices.  Enter this quinoa salad… this flavor-filled healthy “meatless” dish is perfect as a light side dish… or a quick lunch!

Here’s How To Make Southwest Quinoa Salad

Put the uncooked quinoa in a fine mesh strainer and rinse with water (this helps clean the  quinoa). Place the rinsed quinoa, water and salt in a saucepan; bring the mixture to a boil over high heat.

When it comes to a boil, reduce heat to medium-low and put a lid on the pan. Cook quinoa for approximately 17-20 minutes (or until all liquid has been absorbed). Remove pan from heat, set aside, and let quinoa cool down to room temperature.

Southwest Quinoa Salad / The Grateful Girl Cooks!

Place cherry tomatoes, corn, black beans, bell peppers, avocado and room temperature quinoa into a large salad bowl. Set aside.

TIP: An easy tip for cubing an avocado is to cut it in half, remove pit, then use a knife to slice grid lines into avocado lengthwise, then horizontally, without cutting through peel. Once cut, slide a large spoon around the inside of the peel, and the avocado cubes should fall out!

Southwest Quinoa Salad / The Grateful Girl Cooks!

To make the simple cilantro lime dressing, whisk together olive oil, light sour cream, lime zest and juice, garlic powder, cumin, salt, pepper and cilantro in a small bowl . Be sure to mix well.

Southwest Quinoa Salad / The Grateful Girl Cooks!

Pour all of the dressing over salad, and stir well, to combine all ingredients thoroughly. The quinoa will absorb all the delicious Southwestern flavors from the dressing and will really make this dish shine!

Southwest Quinoa Salad / The Grateful Girl Cooks!

I garnished the salad with a sprig of fresh cilantro, and served it as a side dish, but the salad is filling (even without meat), and would be a perfect quick vegetarian meal or “take to work” packed lunch! The salad tastes good served at room temperature OR chilled!

Southwest Quinoa Salad / The Grateful Girl Cooks!

Here’s a close up of some Southwest Quinoa Salad goodness… yum!  I love the fact that it not only tastes wonderful, but is quite colorful and good for you!

Southwest Quinoa Salad / The Grateful Girl Cooks!

I served this Southwest Quinoa Salad with roasted turkey breast and steamed broccoli, for a healthy New Years Day dinner!

My husband and I really enjoyed it, and it was FUN to prepare my first recipe for 2018 in our newly remodeled kitchen (after 2 months of not being able to cook in there)!

Yay for our new, updated kitchen, appliances and counter tops! We still  have some work to do, but I’ve already begun cooking in my kitchen once again. CAN YOU SEE ME SMILING?

Southwest Quinoa Salad / The Grateful Girl Cooks!

I want to wish you again a Happy New Year from our home to yours!  The arrival of a new year brings with it an infinite number of opportunities to encourage and serve others.

Opportunities will also arise to grow as a person, create great memories, and cook delicious meals for yourself and those you love!

Hope you will join me in rising to the occasion, and as always, thank you for visiting The Grateful Girl Cooks. I appreciate each one of you. 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.

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

Southwest Quinoa Salad / The Grateful Girl Cooks!

Recipe Source: http://togetherasfamily.com/2017/05/fiesta-quinoa-salad/

Southwest Quinoa Salad
Prep Time
8 mins
Cook Time
17 mins
Total Time
25 mins
 
Southwest Quinoa Salad is a healthy side or vegetarian dish featuring quinoa, tomatoes, corn, beans, peppers, avocado, and a flavorful cilantro lime dressing!
Category: Salad
Cuisine: Southwest
Keyword: Southwest quinoa salad
Servings: 8 side servings
Calories Per Serving: 218 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Salad:
  • cups uncooked quinoa
  • cups water
  • 1/2 teaspoon salt
  • 1 cup halved cherry tomatoes
  • 1 can corn , drained (standard sized can)
  • 1 can black beans , drained and rinsed
  • 1 orange bell pepper , chopped (I used a combination of red, orange and green)
  • 1 avocado , peeled and cubed
For Cilantro Lime Dressing:
  • 1/4 cup olive oil
  • 1/4 cup reduced fat sour cream (can substitute plain non-fat yogurt)
  • Zest and juice from 1 lime
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup chopped cilantro
Instructions
  1. Put the uncooked quinoa in a fine mesh strainer and rinse with water (this helps clean quinoa). Place the rinsed quinoa, water and salt in a saucepan; bring the mixture to a boil over high heat. When it comes to a boil, reduce heat to medium-low and put a lid on the pan. Cook quinoa for approximately 17-20 minutes (or until all liquid has been absorbed). Remove pan from heat, set aside, and let quinoa cool down to room temperature.
  2. Place cherry tomatoes, corn, black beans, bell peppers, avocado and cooled quinoa into a large salad bowl.
  3. To make cilantro lime dressing, in a small bowl whisk together olive oil, light sour cream, lime zest and juice, garlic powder, cumin, salt, pepper and cilantro. Be sure to mix well. Pour all of the dressing over salad, and stir well to combine all ingredients thoroughly. Serve as a side dish or as a healthy meatless meal, and enjoy! (Store leftovers in a covered container in refrigerator).
Nutrition Facts
Southwest Quinoa Salad
Amount Per Serving (1 serving)
Calories 218 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Cholesterol 2mg1%
Sodium 307mg13%
Potassium 367mg10%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 1g1%
Protein 4g8%
Vitamin A 660IU13%
Vitamin C 25.9mg31%
Calcium 32mg3%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Southwest Quinoa Salad is a healthy side or vegetarian dish featuring quinoa, tomatoes, corn, beans, peppers, avocado, and a flavorful cilantro lime dressing!

Easy Stovetop Macaroni and Cheese

Macaroni and cheese is a creamy, delicious, family-friendly comfort food – quick and easy to make on the stovetop in 15 minutes!Macaroni and cheese is a creamy, delicious, family-friendly comfort food - quick and easy to make on the stovetop in 15 minutes!

A friend of ours had surgery recently and I was grateful for the opportunity to take her family dinner once she returned home from the hospital.  My husband grilled some chicken and one of the side dishes I made was this easy macaroni and cheese. I really hoped her two children would enjoy this creamy, cheesy side dish!

A second batch was made for my husband and I because it tasted so GOOD (Yep… I sampled it when I made it for my friends… quality-control)!  The recipe is incredibly simple to make, and if you enjoy satisfying comfort foods, you’ll enjoy this mac and cheese.

My theory is that you can never go wrong with a basic cheese sauce and pasta! Creamy, cheesy, satisfying and delicious are words used to describe this family-friendly recipe for macaroni and cheese! Here’s how easy it is to make this simple dish!

How To Make Easy Stovetop Macaroni and Cheese

Cook elbow macaroni (or other small shaped pasta) according to package directions.  While pasta is cooking, in a separate sauce pan, melt butter and stir in flour, salt, onion and garlic powders until well blended.

Melting butter to begin making sauce for macaroni and cheese.

Add milk to pan. Cook on medium-high heat, stirring (or whisking) often, until the mixture comes to a boil.  Turn heat down to low, and continue to simmer (stirring often), until the sauce has thickened. This should take about 2 minutes.

Once sauce has thickened, remove pan from heat. Immediately stir in the grated cheddar cheese and a couple dashes of hot pepper sauce (or more if you like the heat). Stir until cheese has completely melted.

Cooking sauce for macaroni and cheese.

When the pasta has finished cooking, drain, then immediately place hot pasta back into the pan you used to cook it.

Macaroni noodles are cooked before adding cheese sauce.

Pour hot, thickened cheese sauce over the hot drained pasta, and stir well to combine.

Cheese sauce is poured over hot macaroni in pan.

Taste test…add additional salt (and pepper), if desired.  I added an extra handful of cheddar cheese at this point, as well (but that is completely optional… we are big cheese lovers!).

Stir well to make sure pasta is fully coated with cheese sauce.

Macaroni and cheese is stirred well, to coat everything with sauce.

That’s all there is to it!  Serve the macaroni and cheese while it is hot… and enjoy a bowl of this creamy, satisfying comfort food!

If you like mac and cheese, perhaps you would also be interested in a Pasta, Ham and Gruyere Cheese Casserole (baked), or a Cheesy Ham, Spinach and Macaroni Bake.

NOTE: The leftovers are really good, too. Store in an air-tight container in refrigerator. Before you reheat, you might need to add a tiny bit of milk and stir, to “re-vitalize” it!

Easy Stovetop Macaroni and Cheese served hot, in a bowl.

I hope you can see how EASY it is to make this side dish OR main dish in no time at all!  If you cook the pasta at the same time you’re making the sauce, the whole “cheesy” meal can be ready in about 15 minutes… perfect for a main course, a side dish, or a quick lunch!

I 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 signature

Stovetop Macaroni and Cheese
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 
Macaroni and cheese is a creamy, delicious, family-friendly comfort food - quick and easy to make on the stovetop in 15 minutes!
Category: Entree
Cuisine: American
Keyword: macaroni and cheese
Servings: 6 small servings
Calories Per Serving: 449 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 cups uncooked elbow macaroni
  • 1 Tablespoon butter
  • 1/4 cup all purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 2 cups low-fat milk
  • cups shredded sharp cheddar cheese
  • couple dashes of hot pepper sauce (approx 1/8 teaspoon)
Instructions
  1. Cook elbow macaroni (or other small shaped pasta) according to package directions.
  2. While pasta is cooking, in a separate sauce pan, melt butter; stir in flour, salt, onion and garlic powders until well blended. Add milk to pan. Cook on medium-high heat, stirring (or whisking) often, until mixture comes to a boil. Turn heat down to low; continue to simmer (stirring often), until sauce has thickened. This should take about 2 minutes. Once sauce has thickened, remove pan from heat. Immediately stir in grated cheese and a couple dashes of hot pepper sauce (or more if you like the heat). Stir until cheese has completely melted.
  3. When pasta has finished cooking, drain, then immediately place pasta back into the pan you used to cook it. Pour the hot, thickened cheese sauce over the hot drained pasta, and stir well to combine. Taste test...add additional salt, if desired. I added an extra handful of cheddar cheese at this point, as well (but that is optional. Stir well to make sure pasta is fully coated with cheese sauce. Serve the macaroni and cheese while it's hot... and enjoy!
Recipe Notes

Serving size is about a cup. If you wish to make this dish lower in calories, consider substituting fat-free skim milk and low-fat cheddar cheese for the ingredients listed.

Nutrition Facts
Stovetop Macaroni and Cheese
Amount Per Serving (1 serving)
Calories 449 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 40mg13%
Sodium 524mg23%
Potassium 293mg8%
Carbohydrates 60g20%
Fiber 2g8%
Sugar 6g7%
Protein 19g38%
Vitamin A 420IU8%
Vitamin C 0.2mg0%
Calcium 313mg31%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Macaroni and cheese is a creamy, delicious, family-friendly comfort food - quick and easy to make on the stovetop in 15 minutes!

Portobello Bleu Cheese Burger

Looking for a flavorful “meatless” burger? Try this marinated Portobello Bleu Cheese Burger, with grilled onions, bleu cheese, and creamy Dijon sauce!Looking for a flavorful "meatless" burger? Try this marinated Portobello Bleu Cheese Burger, with grilled onions, bleu cheese, and creamy Dijon sauce!

You’ve gotta try this delicious Portobello Bleu Cheese Burger! The “meatless” sandwich is easy to make, and tastes wonderful.  Your “Meatless Mondays” will never be the same, with this recipe in your toolbox!!

Now I have to start this blog post by saying that I have never had a portobello burger before. Ever. I’ve had my fair share of of meatless burgers, like black bean  (thanks to one of our sons who is a vegetarian), but never a burger patty made out of a huge portobello mushroom.

I love portobello mushrooms, and yes, they are known for their “meaty” taste, but until I tried this recipe, the concept had eluded me. Until now.

I found the recipe on Pinterest for the basic burger part of the recipe, then tweaked the recipe a bit to let me marinate the mushroom before cooking, which gave it additional flavor!

I’m a traditional beef burger girl all the way, but was open to trying a meatless version.  The result? A tasty burger, which my husband and I really enjoyed!  Even if you’re not a vegetarian, you will probably enjoy this flavor-filled sandwich.

Make The Sauce For The Portobello Bleu Cheese Burger

The first thing you will need to do is make a sauce for the finished burgers.  In a small bowl, combine plain Greek yogurt, olive oil, minced garlic cloves, dijon mustard, dried basil, parsley and salt.

Mix the ingredients well, then cover the bowl and refrigerate the portobello bleu cheese burger sauce until you’re ready to use it. Easy!

Mixing up the dijon sauce for a portobello bleu cheese burger.

Prepare The Mushrooms

Wipe mushrooms clean with a damp cloth. Remove stems and gills from underside of mushroom. Clean the gills out by carefully running a small spoon around the underside of the mushroom. Discard the stems and gills, because you won’t need them!

This is what the portobello mushroom caps looked like before they were marinated. Each mushroom is about 4 inches wide (which is perfect size for a standard hamburger bun)!

Two large portobello mushrooms for burgers, ready to marinate.

Make The Marinade For The Portobello Mushrooms

Make a simple marinade for the mushrooms by mixing together olive oil, balsamic vinegar, dried basil, garlic powder, onion powder, and a pinch of salt.

Pour the marinade over prepared portobello mushrooms, turning to cover, and let them sit in the marinade for 20 minutes (with mushroom top face down in the marinade most of the time).

The marinade is ready for the portobello mushrooms.

Cook The Portobello Mushrooms

Heat a large skillet on medium-high.  Lightly brush the skillet with olive oil. Add the marinated mushrooms and red onion slices to the hot skillet.

Cook the mushrooms for approximately 4 minutes per side, until they are tender and they begin to release their juices.  Cook the onions until they are tender and lightly browned.

Marinated portobello mushrooms and some red onion slices are cooked for burgers.

While the mushrooms cook, split and lightly butter each half of the hamburger buns. Grill them, butter side down in a skillet, until toasted and lightly browned.

Buns are lightly toasted in skillet for portobello bleu cheese burgers.

Assemble The Portobello Bleu Cheese Burger

To assemble each portobello bleu cheese burger, spread a Tablespoon of the herb sauce on the bottom side of a toasted bun.

Dijon sauce is spread on toasted bun for the portobello bleu cheese burger.

Top the bun with the cooked red onion. Place the cooked mushroom on top of the onions with the top (smooth side) down.

Cooked portobello mushroom and blue cheese crumbles are added to hamburger bun.

Sprinkle with some of the bleu cheese crumbles, then cover with a lettuce leaf. Cover the top with the bun, and this delicious portobello bleu cheese burger is ready to eat!

The portobello bleu cheese burger is covered with lettuce and top bun, and is ready to eat!

Hope you enjoy this delicious portobello bleu cheese burger. It is a tasty alternative to a traditional beef burger!  We really enjoyed it and were pleasantly surprised by it’s great flavor! Have a great day.

Looking For More MEATLESS Meals?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorites 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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Recipe Adapted From: https://www.cleaneatingmag.com/recipes/grilled-portobello-burgers-with-blue-cheese-creamy-dijon

Portobello Bleu Cheese Burger
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
 
Looking for a flavorful "meatless" burger? Try this marinated Portobello Bleu Cheese Burger, with grilled onions, bleu cheese, and creamy Dijon sauce!
Category: Dinner, Vegetarian
Cuisine: American
Keyword: portobello bleu cheese burger
Servings: 2 burgers
Calories Per Serving: 532 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 large portobello mushrooms (wiped clean, stems and gills removed)
  • 2 slices red onion
  • Tablespoons olive oil
  • 2 kaiser rolls (or hamburger buns)
  • Butter (for toasting buns)
  • 1/4 cup bleu cheese (crumbled)
  • 2 Romaine lettuce leaves
For Mushroom Marinade:
  • 2 Tablespoons olive oil
  • 2 Tablespoons balsamic vinegar
  • 1/8 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried basil
For Burger Sauce:
  • 1 Tablespoon plain Greek yogurt
  • 1 teaspoon Dijon mustard
  • 1/2 Tablespoon olive oil
  • cloves garlic , minced
  • 1 teaspoon dried basil
  • Pinch of salt
Instructions
  1. Make the sauce for the finished burgers. In a small bowl, combine plain Greek yogurt, olive oil, minced garlic cloves, dijon mustard, dried basil and salt. Mix well, then refrigerate (covered) until ready to use.
  2. Wipe mushrooms clean with a damp cloth. Remove stems and gills from underside of mushroom. Clean the gills out by carefully running a small spoon around the underside of the mushroom. Discard gills. Make marinade for mushrooms by mixing together olive oil, balsamic vinegar, dried basil, garlic powder and a pinch of salt. Pour marinade over prepared portobello mushrooms, turning to cover; let them sit in marinade for 20 minutes (with mushroom top face down in marinade most of the time).
  3. Heat a skillet on medium-high. Lightly brush skillet with the olive oil. Add mushrooms and red onion slices to hot skillet. Cook mushrooms 4 minutes per side, until tender. Cook onions until tender and lightly browned.
  4. While mushrooms cook, split and lightly butter each cut side of hamburger buns. Grill them, butter side down in a skillet, until toasted and lightly browned.
  5. To assemble burgers, spread a Tablespoon of the dijon sauce on the bottom side of a toasted bun. Top with cooked red onion, then put the cooked mushroom on top of onions with the top (smooth side) down. Sprinkle with bleu cheese crumbles, then cover with lettuce leaf. Top with bun, and it's ready to eat!
Nutrition Facts
Portobello Bleu Cheese Burger
Amount Per Serving (1 burger)
Calories 532 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 11g69%
Cholesterol 28mg9%
Sodium 547mg24%
Potassium 511mg15%
Carbohydrates 31g10%
Fiber 3g13%
Sugar 8g9%
Protein 11g22%
Vitamin A 2745IU55%
Vitamin C 3.4mg4%
Calcium 192mg19%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Looking for a flavorful "meatless" burger? Try this marinated Portobello Bleu Cheese Burger, with grilled onions, bleu cheese, and creamy Dijon sauce!

Veggie Lasagna Rollups

Veggie Lasagna Rollups are a simple, but delicious meatless dish. Noodles are filled with 4 cheeses, veggies, rolled and topped with marinara sauce.Veggie Lasagna Rollups are a simple, but delicious meatless dish. Noodles are filled with 4 cheeses, veggies, rolled and topped with marinara sauce.

I am occasionally on the lookout for ideas for “meatless” meals, since one of our sons is a vegetarian.  It’s fun finding new recipes we can enjoy together when he comes for dinner.

Recently I came up with this simple recipe for Veggie Lasagna Rollups, after raiding my pantry and refrigerator for ingredients.

Here’s what I came up with:  Use lots of veggies and cheeses inside a rolled up lasagna noodle, then top with an Italian flavored pasta sauce, and bake.

Veggie lasagna rollups sounded simple enough, and the recipe I ended up with had lots of flavor and tasted great!

Here’s How To Make Veggie Lasagna Rollups

Melt butter in large skillet. Add chopped veggies (yellow and green bell peppers, onion, spinach, and mushrooms). Saute until crisp-tender, then set the skillet aside.

Chopped vegetables are cooked to add to veggie lasagna rollups.

Cook the lasagna noodles according to package instructions.

When done cooking, remove noodles carefully and drain, then lay pasta flat on work surface and blot dry with a paper towel.

Lasagna noodles for veggie lasagna rollups are cooked according to package directions.

Cooked lasagna noodles are drained then laid in strips.

In a bowl, stir together cream cheese, ricotta, Parmesan cheese, and garlic powder until fairly smooth. Reserve and set aside 1/4 of the cheese mixture to add to the top of the lasagna noodles prior to baking.

Spoon a layer of remaining cheese mixture down the middle of each noodle, lengthwise. Try to leave about a half inch on either side of noodle clear.

Once noodles have cheese layer, evenly divide the cooked veggies down each noodle.  Top with a bit of grated Mozzarella cheese.  Repeat process for each lasagna noodle.

Filling for veggie lasagna rollups is placed onto each lasagna noodle.

Spread Italian pasta sauce on the bottom of a large baking dish (enough to lightly cover bottom of dish).  Roll each one of the lasagna noodles up, beginning at the short end.

Place lasagna rollups seam side down in the baking dish. Spoon reserved cheese mixture over tops of lasagna rollups.

Veggie Lasagna Rollups are rolled, then placed on sauce, and topped with more sauce.

Pour pasta sauce over tops and sides of rollups until covered (I used a can of Italian spaghetti sauce for simplicity).

Top the sauce with additional grated Mozzarella cheese and grated Parmesan cheese.

Veggie Lasagna Rollups are covered with marinara sauce and grated Parmesan cheese.

Bake lasagna rollups in a preheated 350 degree oven for approximately 20-25 minutes, or until cheese and sauce are bubbly, and dish is heated through.

Veggie Lasagna Rollups are baked in oven before serving.
Remove dish from oven. Let it cool for just a minute, then carefully lift each rollup out of dish with a spatula and place onto individual serving plates.  Here’s a sideview of what it looked like once cooked and on the plate.

It’s a simple, meatless yet tasty veggie and cheese filled Italian lasagna treat.  The recipe makes 8 veggie lasagna rollups. Depending on how hungry you are, you can either get 4 servings (2 per person) or 8 servings (1 per person).

Each of the Veggie Lasagna Rollups are served hot, on a plate.

Hope you will consider trying this recipe for veggie lasagna rollups. Make it your own by adding any other veggies of your choice to the mix, as well.

AND…if you want to add meat… simply brown some crumbled Italian sausage and add to the veggie mixture – whatever works best for you!  Have a great day, friends.

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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Veggie Lasagna Rollups
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
 

Veggie Lasagna Rollups are a simple, but delicious meatless dish. Noodles are filled with 4 cheeses, veggies, rolled and topped with marinara sauce.

Category: Entree
Servings: 8 rollups
Calories Per Serving: 419 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 ounces cream cheese (at room temp)
  • 16 ounces ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 2 Tablespoons butter
  • 1 cup yellow bell pepper , chopped
  • 1 cup green bell pepper , chopped
  • 1 cup yellow onion , chopped
  • 1 small package frozen spinach , thawed and drained really well
  • 7-8 mushrooms , chopped
  • 8 uncooked lasagna noodles
  • cups grated mozzarella cheese
  • 2 cups spaghetti sauce (prepared canned marinara)
  • Additional grated mozzarella and Parmesan (for sprinkling on top of rollups before baking)
Instructions
  1. Melt butter in large skillet. Add chopped veggies (yellow and green bell peppers, onion, spinach, and mushrooms). Saute until crisp-tender. Set skillet aside.
  2. Cook lasagna noodles according to package instructions. When done, remove noodles carefully and drain; lay pasta flat on work surface and blot dry with a paper towel.
  3. In a bowl, stir together cream cheese, ricotta, Parmesan cheese, and garlic powder until fairly smooth. Reserve and set aside 1/4 of cheese mixture to add to top of lasagna noodles prior to baking. Spoon a layer of remaining cheese mixture down the middle of each noodle, lengthwise, leaving about a half inch clear around edges of noodle.
  4. Evenly distribute cooked veggies down each noodle. Top with a bit of grated Mozzarella cheese. Repeat process for each lasagna noodle.
  5. Spread Italian pasta sauce on bottom of a large baking dish (enough to lightly cover bottom of dish). Roll each of the lasagna noodles up, beginning at short end. Place seam side down in baking dish. Spoon reserved cream cheese mixture over top of each rollup.
  6. Pour marinara sauce over tops and sides of rollups until covered. Top with additional grated Mozzarella cheese and Parmesan cheese (as much as you wish).
  7. Bake in preheated 350 degree oven for approximately 20-25 minutes, or until cheese and sauce are bubbly, and dish is heated through.
  8. Remove dish from oven. Let cool for 1-2 minutes, then carefully lift each rollup out of dish with a spatula and place onto individual serving plates.
Recipe Notes

The recipe makes 8 rollups, so depending on how hungry you are, you can either get 4 servings (2 per person) or 8 servings (1 per person).
Fresh baby spinach can be substituted for frozen (I was using what I had on hand).

Nutrition Facts
Veggie Lasagna Rollups
Amount Per Serving (1 rollup)
Calories 419 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 12g75%
Cholesterol 70mg23%
Sodium 785mg34%
Potassium 560mg16%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 6g7%
Protein 24g48%
Vitamin A 1055IU21%
Vitamin C 55.3mg67%
Calcium 495mg50%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Veggie Lasagna Rollups are a simple, but delicious meatless dish. Noodles are filled with 4 cheeses, veggies, rolled and topped with marinara sauce.

 

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Tomato, Basil and Three Cheese Tart

Tomato Basil Three Cheese Tart has a flaky crust, tomatoes, Ricotta, Parmesan, Mozzarella cheese, Italian spices, and is perfect for breakfast, lunch OR dinner!
Tomato Basil Three Cheese Tart has a flaky crust, tomatoes, Ricotta, Parmesan, Mozzarella cheese, Italian spices, and is perfect for breakfast, lunch OR dinner!
I found this recipe for a “quiche-like tart” on Pinterest from one of my favorite bloggers, tweaked the recipe very slightly, and enjoyed the results very much!  The recipe features a delectable (pat in the pan) crust.

It is flavored with quiche-style filling, fresh mozzarella cheese, Parmesan cheese, and Ricotta cheese, plus fresh basil leaves, Italian spices, and is beautifully “crowned” with beautiful tomato slices for that pop of flavor and color!

Believe it or not, the tomato basil three cheese tart was not too hard to make, either! This dish is perfect for breakfast, lunch OR dinner. I think it would be fabulous to serve at a brunch!

How To Make This Tomato Basil Three Cheese Tart

Here’s how you make this delicious tomato basil three cheese tart:  Preheat your oven to 410 degrees F.  Place butter, oil, water, sugar and salt in an oven-proof bowl. Place bowl in preheated oven; cook for 15 minutes. Remove hot bowl from oven.

Add flour into the hot butter mixture. Stir this until the dough comes together and can be formed into a ball. Place the dough ball into a 10 or 11 inch tart pan (with a removable bottom).

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!
Once dough has cooled enough to handle, press the dough into the tart pan and up the sides to form a crust. (Hint from original recipe author: save a tiny bit of dough which can be used to repair any cracks in crust after baking).  Pierce the crust all over with the tines of a fork.

Bake The Crust

Press the sides of the crust in the pan to help reinforce the crust. I used a fork to do this. Bake crust at 410 degrees for 15 minutes (until golden in color).  Remove crust from oven.

If any cracks occurred, use the tiny bit of dough to do a quick repair job. Let crust cool.  Reduce oven temperature to 375 F. Place a long baking sheet into the heated oven (for later).

NOTE*** — I only had a 9 inch tart pan, so as you can see from my photos, I used the extra crust for two little tarts as well, then just divided the filling between the tarts. (The smaller crusts took a bit less time to cook).

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Prepare Filling For The Tomato Basil Three Cheese Tart

While you are baking crust or waiting for crust to cool down, combine the eggs, ricotta, Parmesan, half and half, Italian seasoning and salt in a medium bowl.

Stir well to mix; once combined, add the small basil leaves and stir together. Set aside.

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Slice tomatoes (1/4 inch slices). Place slices on top of several paper towel to let them drain a bit.  While the tart is in the oven baking, lightly brush the tops of each tomato slice with a bit of olive oil

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Once the tart crust has cooled completely, add the grated fresh mozzarella cheese and spread to cover bottom of crust. Pour the egg mixture over the top of the mozzarella cheese.

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Bake The Tart

Place the tart onto the heated baking sheet (in the oven) and bake on the pan for 10 minutes at 375 F.

Remove tomato basil three cheese tart from oven after 10 minutes; arrange the tomato slices on top of the tart. Sprinkle tomato slices with salt and black pepper. Place the tart back in the oven and continue to bake for an additional 15-20 minutes (mine took 20), until just set. When you slightly wiggle the tart pan, the filling should no longer “jiggle” back and forth.

Remove the tart pan to a wire rack and let cool for at least 10 minutes before serving.

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Aren’t They Pretty?

This is how they looked when they first came out of the oven. I already had taken the tart pan off the small ones, as they had cooked and cooled enough before the large tart was done. Aren’t they gorgeous???

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

I kinda like the little bitty ones… they would be perfect to serve at a brunch!

https://www.thegratefulgirlcooks.com/tomato-basil-three-cheese-tart/

This tomato basil three cheese tart can be served hot (after it rest for 10 minutes), or at room temperature. Either way is wonderful. Wrap leftovers well; they will keep for several days, if refrigerated.

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

I hope you will consider making this delicious tomato basil three cheese tart.  An added benefit was being able to use fresh tomatoes and basil from our garden to make it!

It was wonderful to have the leftovers hanging around in our refrigerator for a few days. Then it was so easy to grab a quick slice for breakfast or lunch!

In Other News!

Have a blessed day… in other news – we got a new Pembroke welsh corgi puppy yesterday, so I am up to my eyeballs in “PUPPY” stuff. So tired, yet so very thankful for our new furry bundle of JOY (even if he doesn’t seem too sure about his new living arrangements)!

Cooper is our new corgi puppy!

Sure hope you enjoy this tomato basil three cheese tart! We sure did! Thanks for stopping by, and have a wonderful 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 signature

Recipe Adapted From: http://thecafesucrefarine.com/2016/06/tomato-basil-fresh-mozzarella-tart/

Tomato, Basil and Three Cheese Tart
Prep Time
35 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
 
Tomato Basil Three Cheese Tart has a flaky crust, tomatoes, Ricotta, Parmesan, Mozzarella cheese, Italian spices, and is perfect for breakfast, lunch OR dinner!
Category: Brunch, Entree
Cuisine: American
Keyword: tomato basil three cheese tart
Servings: 8 servings
Calories Per Serving: 552 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For crust:
  • 6 ounces butter
  • 2 Tablespoons oil (non-flavored oil)
  • 6 Tablespoons water
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 cups all purpose flour , plus 2 Tablespoons
For tart filling:
  • 4 large eggs (room temp)
  • 1 cup ricotta cheese (room temp)
  • 1/3 cup Parmesan cheese (grated)
  • 1 cup half and half
  • 1 teaspoon Italian seasoning (dried)
  • 1/2 teaspoon salt
  • 1/4 cup small , fresh basil leaves
  • 10-15 small colorful tomatoes (I used a combo of Romas and various color cherry tomatoes)
  • 8 ounces fresh mozzarella cheese , grated
  • Olive oil (to lightly brush on tomato slices prior to baking)
  • Salt and pepper , to sprinkle on tart before final bake
Instructions
To make the crust:
  1. Preheat your oven to 410 degrees F. Place the butter, oil, water, sugar and salt in an oven-proof bowl. Place bowl in preheated oven; cook for 15 minutes. Remove hot bowl from oven.
  2. Add flour into the hot butter mixture. Stir this until the dough comes together and can be formed into a ball. Place the dough ball into a 10 or 11 inch tart pan (with a removable bottom). Once dough has cooled enough to handle, press the dough into the tart pan and up the sides to form a crust. (Hint from original recipe author: save a tiny bit of dough which can be used to repair cracked crust after baking).
  3. Pierce the crust all over with the tines of a fork. Press the sides of the crust in the pan to help reinforce the crust. I used the fork to do this. Bake at 410 degrees for 15 minutes (golden in color).
  4. Remove crust from oven. If any cracks occurred, use the tiny bit of dough to do a quick repair job. Let crust cool. Reduce oven temperature to 375 F. Put a long sheet pan into the oven to heat up.
  5. While you are waiting for crust to cool down, combine the eggs, ricotta, Parmesan, half and half, Italian seasoning and salt in a medium bowl. Stir well to mix; once combined, add the small basil leaves and stir together. Set aside.
  6. Slice tomatoes (1/4 inch slices). Place slices on top of several paper towel to let them drain a bit.
  7. Once the tart crust has cooled completely, add the grated fresh mozzarella cheese and spread to cover bottom of crust. Pour the egg mixture over the top of the mozzarella cheese. Place the tart onto the heated baking sheet (in the oven) and bake on the pan for 10 minutes at 375 F.
  8. While the tart is in the oven baking, lightly brush the tops of each tomato slice with a bit of olive oil.
  9. Remove tart from oven after 10 minutes; arrange the tomato slices on top of the tart. Sprinkle tomato slices with salt and black pepper. Place the tart back in the oven and continue to bake for an additional 15-20 minutes (mine took 20), until just set. (When you slightly wiggle the tart pan, the filling no longer "jiggles" back and forth). Remove the tart pan to a wire rack and let cool for at least 10 minutes before serving. The tart is also delicious when served at room temperature!
Recipe Notes

Note: FYI- Original recipe called for 1/2 cup small fresh basil leaves. I made the tart the first time with that measurement, but I found I actually prefer LESS basil flavor in the tart, so have adjusted the quantity down to 1/4 cup small basil leaves for my version.

Nutrition Facts
Tomato, Basil and Three Cheese Tart
Amount Per Serving (1 slice)
Calories 552 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 23g144%
Cholesterol 179mg60%
Sodium 765mg33%
Potassium 526mg15%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 5g6%
Protein 19g38%
Vitamin A 2440IU49%
Vitamin C 21.5mg26%
Calcium 331mg33%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Tomato Basil Three Cheese Tart has a flaky crust, tomatoes, Ricotta, Parmesan, Mozzarella cheese, Italian spices, and is perfect for breakfast, lunch OR dinner!

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Macaroni and Cheese with Smoked Gouda and Spinach

Macaroni and cheese with smoked gouda, fresh spinach, and Parmesan cheese is a creamy, delicious comfort food meal!Macaroni and Cheese with Smoked Gouda and Spinach / The Grateful Girl Cooks!
My husband and I tried a new recipe a few weeks ago for “Macaroni and Cheese with Smoked Gouda and Spinach”. Let me tell you… it was a fantastic, flavorful, “meatless” dinner, and must be totally “HEALTHY” because it has spinach in it, right? (snicker, snicker)

It actually was very delicious and EASY to prepare! I found the recipe online and played around with it just a bit to suit our taste buds, and boom! Macaroni and Cheese with ATTITUDE! Here’s how easy it is to make:

Preheat your oven to 350 degrees. Cook and drain macaroni noodles, according to the package directions (then set aside).  Melt butter in a large skillet on medium heat. Add chopped green onion; cook & stir for a couple minutes, then add minced garlic and cook for one more minute.

Macaroni and Cheese with Smoked Gouda and Spinach / The Grateful Girl Cooks!

Stir (or whisk) in flour. Continue cooking for one minute.

Macaroni and Cheese with Smoked Gouda and Spinach / The Grateful Girl Cooks!

Add in half and half and milk, stirring continuously. Turn the heat on the stove up to medium-high. While stirring, bring the mixture to a boil. Continue stirring. This should take several minutes. The sauce will thicken and smooth out.

Macaroni and Cheese with Smoked Gouda and Spinach / The Grateful Girl Cooks!

Once the sauce for the macaroni and cheese has come to a boil and has thickened (see photo below), add salt and pepper, to taste.

Macaroni and Cheese with Smoked Gouda and Spinach / The Grateful Girl Cooks!

Turn heat down to medium-low. Stir in the smoked Gouda and freshly grated Parmesan cheeses. Mix well to melt cheeses.

Macaroni and Cheese with Smoked Gouda and Spinach / The Grateful Girl Cooks!

Once cheese has melted, add in the chopped spinach and the cooked and drained macaroni noodles. Stir to combine.

Macaroni and Cheese with Smoked Gouda and Spinach / The Grateful Girl Cooks!

Once the macaroni and cheese is fully mixed, taste the sauce. If necessary, add additional salt and pepper, to suit your taste.

Macaroni and Cheese with Smoked Gouda and Spinach / The Grateful Girl Cooks!

Spray a 2 quart baking dish with nonstick spray, then pour macaroni mixture in. Sprinkle the top with dried bread crumbs. Cover the dish with aluminum foil and bake it for 10 minutes in a 350 degree oven.

After 15 minutes, remove the foil , and continue baking for approximately 6-7 additional minutes, until the cheese sauce is nice and bubbly!

Macaroni and Cheese with Smoked Gouda and Spinach / The Grateful Girl Cooks!

Here’s what the macaroni and cheese looked like straight out of the oven. Can you see the bubbling sauce on the edges of the pan?

Macaroni and Cheese with Smoked Gouda and Spinach / The Grateful Girl Cooks!

We let it cool down just a touch, then dished up our servings! It was really delicious! The combination of flavor from Smoked Gouda Cheese and Parmesan really give this comfort food dish a LOT of flavor!

I sure hope you will give this macaroni and cheese recipe a try. It’s that kind of recipe that makes you want to curl up on the couch (in sweatpants) with a big bowl of this comfort food after a long day. No matter HOW you eat this, I think you’ll LOVE it!

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

Macaroni and Cheese with Smoked Gouda and Spinach / The Grateful Girl Cooks!

Recipe Adapted From:  http://www.recipegirl.com/2011/03/21/spinach-macaroni-and-cheese/

Macaroni and Cheese with Smoked Gouda and Spinach
Prep Time
15 mins
Cook Time
22 mins
Total Time
37 mins
 

Macaroni and cheese with smoked gouda, fresh spinach, and Parmesan cheese is a creamy, delicious comfort food meal!

Category: Meatless Entree
Cuisine: American
Keyword: macaroni and cheese
Servings: 6 servings
Calories Per Serving: 686 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 Tablespoons butter
  • 1/2 cup chopped green onion , thinly sliced (stem and bulb)
  • 1 teaspoon minced garlic
  • 1/3 cup all purpose flour
  • 2 cups Half and Half
  • 2 cups low-fat milk (I used 1%)
  • Salt and Pepper , to taste
  • 1 1/2 cups Smoked Gouda cheese , grated
  • 1/2 cup fresh Parmesan cheese , grated
  • 4 cups fresh spinach leaves , cut into 1/2 inch strips
  • 3/4 pound elbow macaroni , cooked and drained (use pkg. directions)
  • 1/2 cup dried bread crumbs
Instructions
  1. Preheat oven to 350 degrees. Cook macaroni, according to package directions. Drain and set aside.
  2. Melt the butter over medium heat, in a large skillet or saucepan. Add chopped green onion. Cook for 3-4 minutes, then add minced garlic and cook for additional minute. (do not burn garlic!)
  3. Stir or whisk in flour. Cook for additional minute.
  4. Add half and half and milk. Stir or whisk in to the flour mixture in pan to fully combine. Turn heat up to medium high. Continue cooking, stirring often until mixture comes to a boil. This will take several minutes. The sauce will thicken quite a bit. Once thickened, season to taste with a little bit of salt and black pepper. Turn heat down to medium-low.
  5. Stir in Smoked Gouda and Parmesan cheeses. Stir to combine. Add chopped spinach and cooked & drained macaroni noodles. Stir well to fully mix ingredients together. Once mixed, taste it again. Add additional salt and pepper, if desired.
  6. Spray a 1 quart baking dish with non stick spray. Pour macaroni mixture into dish. Sprinkle the dried bread crumbs evenly over the top of macaroni. Cover pan with foil.
  7. Place covered dish in 350 degree oven and bake for 15 minutes. Remove foil from dish, then continue baking for 6-7 minutes. When done, the sauce is hot and bubbly around the edges of the pan.
  8. Remove from oven, let it rest for about a minute, then serve it up! YUM. Enjoy!
Recipe Notes

Any combo of cheeses would probably work in this dish... Just be sure that the total amount of cheese added is 2 cups! Have fun creating your OWN version!

Nutrition Facts
Macaroni and Cheese with Smoked Gouda and Spinach
Amount Per Serving (1 (1/6 of total))
Calories 686 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 20g125%
Cholesterol 114mg38%
Sodium 739mg32%
Potassium 571mg16%
Carbohydrates 64g21%
Fiber 3g13%
Sugar 7g8%
Protein 30g60%
Vitamin A 2850IU57%
Vitamin C 8.3mg10%
Calcium 674mg67%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Macaroni and Cheese with Smoked Gouda and Spinach / The Grateful Girl Cooks!

 

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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?

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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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