One Pot Goulash

This One-Pot Goulash is an American classic that's ready in just 30 minutes! It's made up of macaroni noodles, tender ground beef, and veggies simmered in a rich and flavorful tomato-based sauce.

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SERVINGS 5

CALORIES 440cal

Ingredients

1 tablespoon oil

1 medium onion (finely diced)

1 green bell pepper (finely chopped)

1 pound lean ground beef

1 tablespoon tomato paste

3 cloves garlic (finely minced)

2 teaspoons Italian seasoning

¾ teaspoon salt (reduce if using salted broth)

¼ teaspoon crushed red pepper flakes

¼ teaspoon black pepper

¼ teaspoon paprika

2 cups tomato sauce (marinara)

398 ml diced tomatoes (14 oz) – no salt added

2½ cups low sodium beef, chicken or vegetable broth

1½ cups uncooked macaroni noodles*

1 cup shredded mozzarella cheese (or another kind!)

Instructions

Heat oil in a large skillet over medium-high heat. Add onion and green pepper and cook until softened, about 2-3 minutes.

Add ground beef and cook until browned, about 4-5 minutes. (If there is excess grease in the pan, you can push some paper towel around the pan to soak it up before continuing).

Add tomato paste, garlic, Italian seasoning, salt, red pepper flakes, pepper and paprika and cook 1 minute.

Add tomato sauce, tomatoes and broth and bring to a boil over medium-high heat.

Stir in dry pasta, reduce the heat to medium low, and cover. Cook for 8-10 minutes, stirring often, until pasta is al dente. Most of the liquid will be absorbed.

Stir in cheese and let melt. Serve.

Italian Manicotti with Meat Sauce

 Italian Manicotti  with Meat Sauce is rich and cheesy, you can make it without the Meat or use Italian Sausage if you like. This is so good you need to make it

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6 servings

What you Need:

1 pound fresh spinach, stems trimmed and well washed or a 10-ounce package frozen spinach, thawed
Kosher salt, plus 1/2 teaspoon
12-14 manicotti shells(depends on brand)
3 cups meat marinara sauce, recipe follows
1  cups ricotta cheese (about 1 pound)

1/2 cup cottage cheese
1-2 cups shredded mozzarella cheese (we like it thicker so we use more of this cheese)
1 cup freshly grated Parmesan cheese or a mixture of half Pecorino and Parmesan
1 large egg, lightly beaten
Pinch freshly grated nutmeg
Freshly ground pepper

Directions

Bring a large pot of water to a boil over high heat, and season generously with salt. Fill a medium bowl with ice water and season with salt, as well. Boil the spinach, uncovered, until tender, about 3 to 4 minutes. Remove with a slotted spoon, (do not drain), and immediately plunge the spinach into the ice water. Drain and squeeze the excess water from the spinach, and finely chop. Alternatively, if using thawed spinach, simply squeeze, and finely chop.

In the same large pot of boiling water, cook the pasta shells until al dente, tender but still slightly firm. Drain and pat dry. (I cook the pasta about 7 minutes so it's firm to stuff)

Preheat the oven to 350 degrees F.

Cover the bottom of a 9- x 13-inch ovenproof baking dish with 1 cup of the marinara sauce. In a medium mixing bowl, evenly combine the ricotta, mozzarella, and 1/3 cup of the Parmesan, the eggs, and the spinach. Season with the 1/2 teaspoon salt, nutmeg, and pepper to taste. Spoon the cheese mixture into the manicotti shell and line them up in the baking dish. Cover with the remaining sauce. Scatter the remaining cheese on top and dot with the butter. Bake for 30 minutes. Serve immediately.

Meat Marinara Sauce

2 tablespoons extra-virgin olive oil
1/4 medium onion, diced (about 3 tablespoons)
3 cloves garlic, chopped
3 1/2 cups whole, peeled, canned tomatoes in puree, (one 28-ounce can), roughly chopped
Sprig of fresh thyme
Sprig of fresh basil
2 teaspoons kosher salt
Freshly ground black pepper

Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.

Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use now, or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

Steps to make it:

chop your veggies up, 

I have frozen spinach to add(optional

The cheeses

How to mix your cheese

put cheese into a baggie, cut the corner off to fill shells

CREAMY TOMATO TORTELLINI SOUP

Creamy Tomato Tortellini Soup is perfect comfort food and so easy to make! Have dinner ready and on the table in no time.

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SERVES: 6

What you need:

2 tablespoons olive oil

1 onion, finely chopped

4 large garlic cloves, minced

28 oz diced tomatoes (or 6 fresh vine-ripened tomatoes, chopped)

2 teaspoons Italian dried herbs, (or seasoning)

1/2-1 teaspoon red chili flakes (optional)suit to your taste

4 cups chicken stock

28 oz jar tomato puree

3 tablespoons tomato paste

1 cup heavy cream or half-and-half

Salt and pepper, to taste

2 9oz packet cheese tortellini (I use frozen, any flavour you like)

1/2 cup shredded Parmesan cheese

4 cups baby spinach leaves, washed and dried

1/4 cup fresh basil, roughly torn or chopped

Gather Ingredients ahead of time

Follow the Ingredient list above

Let the soup base simmer on low so it doesn't stick 15 minutes

How to make it:

Heat oil in a large pot over medium heat. Sauté onion until soft, then add garlic and sauté until fragrant (about 1 minute).

Add tomatoes, Italian herbs (or seasoning) and chili flakes if using. Let tomatoes cook for about 5 minutes until juices have released and mixed through the flavours in the pot, then mix through chicken stock, tomato puree and tomato paste.

Season with salt and black pepper, to taste. Partially cover pot with a lid; bring to a simmer on low heat for 15 minutes.

Stir in the cream and tortellini, cook on medium-low until tortellini is just cooked, (about 6-7 minutes). Add the parmesan cheese, spinach and basil; stir until wilted. Serve warm.

Oh so Delicious, Enjoy

Cheesy Garlic Italian Bread

 

This cheesy Italian Bread is quick and easy to make, tastes so good you won't want to order it out again.

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What you need:

1 loaf Italian or French breach any kind you like
1-2 cups shredded Mozzarella Cheese
1/2-1 cup grated Parmesans Cheese
1/2-1 stick of butter(melted)
1-2 tsp garlic powder and onion powder
dash of pepper

How to make it

Heat oven to 350 degrees or use an Air Fryer Oven

\Take your bread and slice it in 1" slices(I used half a loaf tonight so use the lesser amounts) You can do the whole loaf if you have enough to feed. I wrap the rest of the loaf and freeze for another time.

Melt the butter just for 15 seconds in microwave or take out butter earlier in day to soften. Then when ready to use add the spices and stir in butter. Spread slices with the melted butter mixture. Lay out each slice on a cookie sheet, I line mine with foil to save cleanup. Then add shredded Mozzarella and Parm cheese to each slice. Bake in over for about 10 minutes till golden, air fry for 5-9 minutes depending on your air fryer.

Serve warm

Italian Sausage Spaghetti

 

This spaghetti has some good veggies, sauce, Italian Sausage and really good spices and herbs, over whole wheat spaghetti noodles. You can change the veggies if you like. Fresh and delicious Goes well with some Cheesy Italian bread.

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Serves 3-4 people(use less amounts if you want less servings)

What you Need:

2-4 Italian Sausages(sliced about 1/2" slices)
1/2-1 onion diced
4-5 garlic cloves minced
1 zucchini diced
4-8 oz mushrooms quartered

1 28 oz can crushed tomatoes or tomato sauce
1tsp each garlic powder, onion powder, thyme, oregano, basil, pepper
dash of salt if you like
whole wheat pasta to serve as many as you need, (I use about a dimes size per person)

How to make it:

First dice or chop your ingredients, bring a large pot of water to boil for pasta

Heat a large pot with about 3-4 turns of the olive oil bottle, when hot toss in the onions and sauté 2 minutes, then add garlic cook another minute, add  your sausage and cook till no longer pink in centers, add zucchini and cook for about 4 minutes, then add mushrooms cook another 4 minutes. Now cook pasta Once everything is cooked, next add 1 can of crushed tomatoes and stir. Then add spices and stir in, bring up just till it starts to bubble then turn down heat to low simmer about 15 minutes but don't let it stick to bottom. 

Drain pasta and serve with sauce. Fresh and delicious 

prepare the veggies and sausage

Next add sauce and spices and simmer the flavors

Garlic Parmesan Pasta with Mushroom and Spinach

Here is a vegetarian dish that is really creamy full of flavors of garlic, parmesan, Italian seasonings, red pepper flakes if you like them, and mushrooms and spinach. If you want you may add chicken or beef just cook it ahead and add in to the sauce with the rest and serve.

#recipeideas #Ilovetocook #comfortfoods #cooking #goodfoods #pastarecipes #vegetarianrecipes

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4 SERVINGS   

What you Need:

14 oz pasta(your choice)
3 tablespoons olive oil
2 medium onions, sliced
3 or 4 cloves garlic, minced
14 oz mushrooms, sliced
10 oz fresh spinach
1/2 cup low-sodium vegetable broth
Fresh cracked pepper, to taste
1 teaspoon Italian seasoning
1/2 cup parmesan cheese, grated
1/2 cup heavy whipping cream
1 teaspoon red chili pepper flakes, optional

How to make it:

To make the creamy parmesan spinach mushroom pasta skillet: Cook the pasta in salted water until al dente, according to the package instructions.

Heat 1 tablespoon olive oil in a large skillet. Add the onion and saute for 2-3 minutes until translucent and slightly browned. Remove from the skillet and transfer to a plate.

In the same skillet, add the mushrooms and sauté for about 3 minutes until browned. Add a bit of oil if necessary. Remove mushrooms to the plate with onion and set aside.

In the same skillet, add the spinach and cook for 2 minutes until just wilted. Adjust seasoning with salt and pepper. Remove spinach and drain excess water. Transfer to another plate.

Still in the same skillet, heat a little oil, add the chopped garlic and cook for about 30 seconds, then deglaze with vegetable broth. Add cream, grated parmesan, chili pepper flakes, and Italian seasoning and cook for 2 minutes, stirring until combined and the cream gets some color.

Once the pasta is ready, add mushrooms, onion, and spinach back to the skillet, then put drained pasta and toss to combine. Add more parmesan and Italian seasoning and give a quick stir. Serve the creamy parmesan spinach mushroom pasta with red chili pepper flakes and more parmesan, if you like. Enjoy!