Sausage and Sun-dried Tomato Pasta

Now that I am working full-time and my husband works well over full-time we are not able to get to the grocery store as soon as we would like. So, I have found myself having to be very creative with the ingredients that I have on hand. As well as keeping in mind that we want it to be yummy and something that will warm-up well for future meals during our busy week. This recipe is not from scratch but it is still very yummy. Some may wonder why I am posting a post that is not from scratch, but the majority of my readers work full-time like me so this recipe will be perfect for them. The entire time I was in the kitchen cooking my husband was raving how yummy it smelled. Once it was served he continued to rave how yummy it tasted :)

Sausage and Sun-dried Tomato Pasta

Delicious Fast Weeknight Meal

1 package of pasta of your choice (I combined what I had on hand which was rotini and ziti)
1 package Mild Italian Sausage; cut into bite-size pieces
1-2 tablespoon extra virgin olive oil
1 tablespoon of oil from the sun-dried tomatoes
1 cup sun-dried tomatoes; chopped
1/2 green pepper sliced (or whatever vegetable you may have hand)
2 cloves fresh minced garlic
1 jar of Classico Alfredo Sauce
Pepper

1. Cook pasta according to package directions
2. In a large skillet heat both oils over medium-high heat
3. Add sausage and saute until cooked 
4. Add sun-dried tomatoes and green pepper (or vegetable of your choice) and saute for approx. 5 minutes to allow the sausage to absorb the flavors
5. Add fresh minced garlic and saute just until the smell becomes fragrant
6. Add alfredo sauce and lower heat to low and cover skillet. Allow to simmer for 5-7 minutes.
7. Add cooked pasta to skillet and stir until combined
8. Sprinkle with pepper and serve immediately

Recipe created by Me

Creamy Chicken and Broccoli Pasta

This pasta dish is yummy! It is also fairly easy to make, and is perfect for a easy clean-up because it is a one skillet recipe. What could be any better than that? A yummy dinner with only one skillet to clean-up!

Creamy Chicken and Broccoli Pasta

Delicious, Fast Clean-Up and Perfect for Warm-up's

12-ounce box of Mueller's Bowties
3 tablespoons olive oil
1-pound boneless, skinless chicken breast; cut into thin strips
Salt and pepper; if desired
3 cups broccoli florets (I used frozen)
2 small red bell pepper (I had green on hand); cut into thin strips
1 can chicken broth (I dissolved 2 packets of chicken bouillon in 14-ounces of warm water)
1 container of President Rondele Gourmet Spreadable Cheese Garlic and Herbs

1. Cook and drain Bowties according to package directions
2. In a large skillet, heat olive oil over medium heat
3. Add chicken (I salted and peppered the chicken). Cook and stir 3-5 minutes or until chicken is cooked through and lightly brown
4. Remove chicken and add broccoli, red peppers, and chicken broth. Cover and cook, stirring occasionally, 5-7 minutes or until broccoli and peppers are tender
5. Return chicken to skillet and cook 1 minute longer. Remove from heat
6. Add cheese then pasta combining gently until cheese is melted and smooth
7. Serve immediately

Recipe from my Aunt

Sausage and Spinach (if desired) Stuffed Shells

This week I have had such a taste for pasta dishes so in researching I came across this recipe in my friend's blog. I am so glad that I tried it because they were so yummy. My husband does not like spinach so I stuffed half of the shells with the sausage spinach mixture and half with just the sausage mixture. So, if you are not a fan of spinach I still definitely recommend making this dish because it was delicious both ways. The only thing I would change next time is slightly reducing the amount of salt. Also, this recipe makes a ton so it is perfect for left overs and if desired I am sure it would freeze (if you use frozen spinach they recommend not re-freezing) perfectly for a later use. This recipe will not disappoint :)

Sausage and Spinach (if desired) Stuffed Shells

With Spinach:

Without Spinach:

1 12-oz package jumbo pasta shells
1 Tbsp olive oil
1 Cup yellow onion, finely chopped
1 lb Italian sausage, casings removed
3 cloves garlic, minced
1 large egg, lightly beaten
1 15 oz. container ricotta cheese
10 oz frozen chopped spinach, thawed and drained (if desired; I only used 1/2 of the spinach since I was stuffing only 1/2 of the shells)
1 Cup freshly grated Parmesan cheese, divided
1 Tbsp. chopped fresh basil or 1 tsp dried basil
1/4 cup bread crumbs
1/2 tsp. salt
1/2 tsp. pepper
1 28 oz can chopped tomatoes with herbs, including the liquid

1. Bring a large pot of water to boil.  Salt water and cook pasta shells according to package directions.  Drain, rinse with cold water, and set aside.
2. Preheat the oven to 375 degrees F.
3. Heat olive oil in a large skillet over medium-high heat.  Add the onions and cook until softened, about 5 minutes. 
4. Add the sausage to the pan, and cook through breaking into smaller pieces.  
5. Add the garlic and cook until fragrant, about 30 seconds.  Remove from the heat.
6. In a large mixing bowl, combine the egg, ricotta, spinach (if desired; I added the spinach very last after I added the sausage mixture), 1/2 cup of the Parmesan, basil, bread crumbs, salt, and pepper.  Stir to combine.  
7. Add the cooked sausage mixture to the bowl and stir until evenly mixed. After completely mixed I seperated the mixture into two separate bowls and then added the spinach to one bowl and mixed well.
8. Spread a thin layer of the chopped tomatoes in a 9×13 baking dish. Stuff each shell with some of the sausage and cheese mixture and arrange in the baking dishes, open side up.  
9. Spread the remaining tomatoes with liquid over the top of the pasta shells.
10. Cover the pans with foil and bake for 30 minutes, until hot and bubbling.  
11. Remove foil and sprinkle with remaining Parmesan cheese.  Bake, uncovered, for 10 more minutes. 

Recipe from my friend Amy's Blog