Tag: marinara

Italian Dishes · Vegetables

Spaghetti Squash Lasagna

cathysmahaLeave a comment

Spaghetti Squash abounds in my garden and I needed new recipes and this one is a winner. Daughter, Sarah, told me about this recipe and it was a must try. The recipe is sooo good and flavorful. For mushroom haters, you could easily leave those out. The garlic herb cheese really adds a new dimension to the recipe.

Spaghetti Squash Lasagna

INGREDIENTS:
  • 1 spaghetti squash
  • 1 lb. Italian sausage
  • 8 oz. sliced raw mushrooms
  • 38 oz. jar Rao Marinara sauce (or sauce of choice)
  • 1 cup fresh spinach (or more to your liking)
  • 5.2 oz. Garlic herb cheese (or garlic herb goat cheese)
  • 8 oz. shredded mozzarella
DIRECTIONS:
  1. Preheat oven 400 degrees Fahrenheit. Cut the spaghetti squash in half and remove seeds. Roast the spaghetti squash flesh side down on a baking sheet with parchment paper for 45-60 minutes, until golden brown. Remove from the oven and cool. Once the squash is done baking, use a fork to remove the spaghetti-like threads.
  2. Brown Italian Sausage. When the sausage is almost cooked through, add mushrooms. Once sausage and mushrooms are cooked through, drain and remove to a paper towel on a plate to absorb the extra fat.
  3. Lower oven temperature to 350 degrees Fahrenheit.
  4. Grease a 9×14″ pan. Cover the bottom of the pan with a layer of marinara sauce. Top with half of the spaghetti squash, half of the sausage/mushroom mixture, then a layer of fresh spinach leaves. Dallop with garlic herb cheese. Repeat a layer of spaghetti squash, marinara sauce, sausage/mushroom and top with more marinara sauce. Top all with a layer of Mozzarella cheese.
  5. Bake at 350 degrees for 45-60 minutes.
  6. Note: I used about 3/4 of the Marina sauce in the recipe and used the reserved sauce when reheating leftovers.

Recipe from Sarah’s good friend, Megan

Garden · New Favorite · Pastas

Eggplant Tomato and Mozzarella Pasta Bake

cathysmahaLeave a comment

Eggplant is my favorite vegetables!  Each year I grow eggplant in my garden, finding success with Japanese Eggplant varieties.  Instead of just roasting eggplant (which I love), I wanted to try this Eggplant pasta dish and loved it!

EGGPLANT TOMATO AND MOZZARELLA PASTA BAKE

  • Kosher salt and freshly ground black pepper
  • 1 pound rigatoni
  • 1 medium eggplant, diced
  • 1 pint grape or cherry tomatoes
  • 4 tablespoons extra-virgin olive oil
  • One 24-ounce jar marinara sauce
  • 2 cups fresh mozzarella, cut into 1/2-inch cubes
  • Nonstick cooking spray, for the baking dish
  • 3 tablespoons grated Parmesan, plus more for serving
  • 6 fresh basil leaves, chopped
  1. Bring a large pot of water to a boil. Season aggressively with salt. Add the rigatoni and cook 3 minutes less than the package directions. Reserve 1/2 cup pasta water and drain.
  2. Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  3. Toss the eggplant and tomatoes with 3 tablespoons olive oil and sprinkle with salt and pepper. Spread on the baking sheet and roast until the eggplant is golden brown and tomatoes are tender, 25 to 30 minutes. (Leave the oven on.)
  4. Toss the rigatoni with the eggplant, tomatoes, about 1/4 cup pasta water and the marinara sauce in a large bowl. If it looks dry, add the remaining pasta water. Stir in 1 cup mozzarella.
  5. Spray a 9-by-13-inch baking dish with nonstick spray. Transfer the pasta to the baking dish and top with the remaining cup mozzarella and the Parmesan and drizzle with the remaining tablespoon olive oil.
  6. Bake until the cheese is melted and golden brown, 20 to 25 minutes. (Turn the
    broiler on at the end if you want the cheese to brown more.) Garnish with additional Parmesan and the chopped basil and serve.

Recipe from FoodNetwork.com