My Marinara Sauce

Almost anything tastes better when made by scratch. I started experimenting with homemade marinara sauce when I got into freezer foods. Now the stuff out of the jar is bland and not worth my time (although I still have it in my food storage).
This stuff is so dang good, every time I make it, I scoop some into a little bowl for myself, sit down with some Italian bread and devour the whole thing.

And it freezes so well!

Marinara sauce
Ingredients:

• 2 cans whole or diced tomatoes
• 1 can tomato paste
• 1/2 to 1 c. water- depending on desired consistency
• 2 large carrots, finely diced
• 1 small onion, finely diced
• 3 cloves garlic, finely diced
• Olive oil
• Basil, 1 c. fresh, 2 tsp dried
• 1/2 tsp of each: Oregano, rosemary, parsley- more or less to taste
  
• Dash of sugar
  
• Salt & Pepper to taste

Cooking directions:
Combine canned tomatoes, tomato paste, basil, oregano, rosemary, and parsley in a blender. Chop to desired consistency. Set aside. Heat about 1 tablespoon olive oil in large sauce pan over medium-high heat. Add carrots, onion, and garlic and stir-fry until softened. Pour tomato sauce into sauce, stir and heat through. Add salt, pepper, and dash sugar. Add water small amounts at a time to desired consistency. Taste and add additional spices as desired.

Cool completely before freezing.

*Additional ingredients to add variety: red pepper flakes for spice, sausage, hamburger, meatballs, chopped spinach, 1/2 to 1 c. heavy cream.

Independence Pasta

My sister introduced me to this dish, which happens to be an explosion of all good things with every bite. I love it! I took liberty to tweak it to my preferences but how she does is always just as good. She marinades her chicken in Caesar dressing instead of balsamic vinegar, and doesn't saute her onions, I prefer mine a little less potent.
Either way, your salivary glands will still be pleased.

Independence Pasta (serves 6-8)

Ingredients:

• 1 lb Pasta, any variety, cooked
  
• Cardini's brand Caesar dressing
  
• 2-3 chicken breasts
• Balsamic vinegar
• 1 pt cheery tomatoes, halved length wise
• 1/2 red onion, cut in thin strips about 1/2 in long
• 2 c. fresh basil leaves, slightly chopped
• Parmesan cheese, grated
• Olive oil
• 1 clove garlic
  

Cooking Directions:
Cut chicken into chunks and place in oven dish. Pour balsamic vinegar mixed with a little olive oil over chicken to cover. Marinade at least 1-2 hours. Bake at 350 about 20 or until it's almost done. Remove from oven.

In large sauce pan, add onion and garlic to 1 Tbsp olive oil. Cook about 2 min, until onions begin to soften. Add tomato and chicken and cook 1 min. Remove from heat, add pasta, basil, and 1/2 c. dressing. Stir to coat, add more dressing according to taste. Stir in generous amount of Parmesan cheese, and serve.

Lasagna

My friend Angelica introduced me to Fennel. I love Fennel. It gives ground beef a sausage taste which makes lasagna taste better and a bit cheaper.
I love a lot of spinach in mine, I add almost a whole bag and the kiddos never even notice.

Lasagna
Ingredients:

• 12-15 no cook lasagna noodles
• 1 lb ground sausage, or ground beef
• 2 15 oz cans diced tomato
• 1 8 oz can tomato sauce
• 3 cloves garlic, minced
• 1 onion, diced
• 4 c. chopped spinach
• 16 oz cottage cheese
• 1 c. Parmesan cheese
• 3 c. mozzarella cheese
• Parsley, oregano, basil (fresh is best), fennel seeds (if using ground beef)
  

Cooking Directions:
Crush 1-2 tsp fennel seeds. Saute garlic and onion in a little oil for about 1 min. Add sausage or beef (add fennel seeds). Cook until no longer pink. Drain excess fat. Add diced tomatoes, tomato sauce, and dash oregano and basil. Simmer about 5 min.

In separate bowl, mix cottage cheese, Parmesan, and 1 tsp parsley.

In 9 x 13 pan, spread a little sauce on bottom. Lay noodles on top. Then layer with cottage cheese, chopped spinach, meat sauce, and mozzarella cheese. Lay another layer of noodles and repeat layers. End with a layer of noodles and top with a little meat sauce and mozzarella cheese. Bake covered at 350 for 25 min, uncover and bake an additional 5 min.

Red Pepper Pasta

I returned home from an EPIC family vacation two days ago. My entire family went to a Lake house and we had a blast! One of the best parts about it was bad to no cell phone coverage and internet service. Love being off the grid. I liked it so much that I pretended I wasn't home for just one more day.

Alas, here I am and I needed something to warm my heart so how about some great tasting pasta. This dish will always cheer me up. I know you'll enjoy it too.

Red Pepper Pasta

Ingredients:

• Pasta- any variety
• 1 (12 oz) jar Roasted Red Peppers, well drained
• 4 oz cream cheese
• 3/4 c. fresh basil leaves
• 1/4 c. parmesan cheese
• 1 bag frozen broccoli florets
• 1/4 c. milk
• Salt and pepper to taste
• 1/2 tsp garlic salt
• Optional: cooked chicken, cut in strips

Cooking Directions

Cook pasta and set aside. Combine peppers, cream cheese, milk, basil, garlic salt and parmesan cheese in blender. Blend well and pour into pan. Add broccoli (and chicken), salt and pepper, and heat through.

Veggie Baked Ziti

My sister-in-law served this dish to us a while ago and I finally got a hold of the recipe, we've made it twice already this month. A great way to get the kiddos eating veggies, tastes great, and so easy. You can add any vegetables but I really like it like this:

Veggie Baked Ziti
Ingredients:

• 1 lb ziti, cooked
  
• 2 medium zucchini, can substitute or add 1 yellow squash
  
• 3 c. chopped spinach, or more
  
• 1 small onion
• 2-3 cloves garlic
• 16 oz cottage cheese
• 3 c. mozzarella cheese, shredded
• 1 jar marinara sauce
• Basil, 1 tsp dried, 1/2 c. fresh, chopped
• Salt and Pepper taste
• Olive oil
  

Cooking Directions:
Saute onion and garlic in 1 tsp olive oil. Add zucchini. Cook until tender. Add spinach and cook another minute. Add marinara sauce, cottage cheese, ziti, basil, salt and pepper, and half the mozzarella. Stir and pour into a 9 x 13 dish. Sprinkle the remaining mozzarella on top. Bake at 425 for 10 min or until cheese is melted.

Three Cheese Stuffed Shells

Most kids will love these and not even pay attention to the fact that there is spinach in them.

Three-cheese stuffed Pasta Shells (serves 6)

Ingredients:

• 12-15 Jumbo pasta shells
• 1 beaten egg
• 1 12-oz container cottage cheese (drained)
• 1/2 c grated parmesan cheese
• 1 c. Mozzerella Cheese + 1/2 c.
• 1 tsp parsley
• 1/2 c. fresh basil leaves, chopped, or 1 tsp basil
• 1/2 c. chopped onion
• 1 clove garlic
• Spinach, chopped (I chop up one very large handful)
• 1 can tomato sauce
• 1 can diced tomatoes
• Pepper to taste

Cooking Directions:

Cook shells until tender but firm, add cold water to pot to make sure they stop cooking. Sauté garlic and onion in a little olive oil until just barely tender. Combine egg, the 3 cheeses, spices, onion and garlic, and spinach together.

Fill each shell with a spoonful of cheese mixture. Place in baking dish. Pour tomato sauce and tomatoes over shells when done. Sprinkle the remaining mozzarella cheese on top. Cover dish. Cook at 350 for 20 min, then uncovered for 10 min.

Lemon Pepper Pasta

Lemon Pepper Pasta (serves 6)

Ingredients:

• Pasta (I like bowtie for this one)
• 1 packet Hollandaise Sauce mix
• 1/4 c. butter
• 1 c. water,
• 1 1/2 Tbsp lemon juice (or more if you like it really lemony)
• 1/4 tsp ground pepper
• 2 Chicken Breasts, cooked in olive oil, garlic and pepper, cut into strips (omit for Vegetarian Dish)
  
• Asparagus, cut into 2 inch pieces, @ 2 cups
• Parmesan cheese

Cooking Directions:

Cook pasta according to directions. In fry pan, add asparagus with 1/2 Tbsp olives oil, and sprinkle with salt and pepper. Cook, stirring occasionally, over medium heat until slightly tender. Turn off and set aside once done.

Melt butter in saucepan. Stir in water, sauce mix, lemon juice and black pepper with a whisk. Stir and cook on medium heat until sauce boils. Reduce heat to simmer. Cook until sauce thickens. Add extra water to thin to desired consistency (I add about 1/8 cup) .Add pasta, chicken, and asparagus to sauce and stir to coat. Sprinkle cheese on top. Eat immediately.

*Depending on how much sauce you like, this can go far.

Spaghetti squash does not get enough attention. It is fabulous! We use it as a pasta substitute pretty regularly. I enjoy it a little under done so it's still a bit crunchy, it adds great texture to the meal. I serve it to my kids and say it's spaghetti and they don't know any different.

It is also a great side dish, mix melted butter, brown sugar, and pepper, and you've got a deliciously healthy treat!

Spaghetti Squash

• 1 spaghetti squash
• Marinara Sauce- or desired sauce
• Parmesan Cheese

Halve squash length wise, remove seeds. Place squash halves in baking dish, cut side down. Prick skin with fork all over. Bake at 350 for 30-40 min, until tender. Let cool a little. Using a fork, scrape pulp from shell. Serve with warm sauce and sprinkle with cheese.

Tomato Cream Pasta

A delicious pasta and kids are sure to enjoy!

Tomato Cream Pasta (serves 4)

Ingredients:

• Penne pasta or other tube pasta
• 1 can Diced Tomatoes
• 1t dried basil
• 1/2 to 3/4 c. whipping cream
• 1/3c parmesan cheese
• Optional: Red pepper flakes- if you want a kick
• Broccoli
• Optional: Chicken or shrimp

Cooking Directions:

Cook pasta according to package directions, drain and keep warm.

Cook tomatoes over medium – high heat in skillet until thickened about 5min. Add basil and cream. Bring to boil then reduce heat. Add frozen broccoli and meat. Cook until thickened. Toss with pasta and cheese. Serve immediately.