Cherry Tomato, Basil & Mozzarella Pasta

I had this when I was in Vegas a few weeks ago. It was so good my colleague had to both times we went to the Italian restaurant in her hotel. I decided I had to remake it and I have to say it turned out really good. Joe said (with his mouth full of the yummy goodness) it is the best pasta dish I have ever made.

Pepper Added by Joey - A nice even layer over the top

Ingredients

20 cherry tomatoes, halved

Handful of basil, torn into smaller pieces

3/4 cup of small bite sized bits of real mozzarella

Pasta of your choice - I used spirals

3/4 cup 35% cream

Tablespoon margarine

1/2 jar pasta sauce

Salt and pepper to taste

1. Bring a pot of water to boil and add the pasta.

2. In a non stick pan combine the cream, cherry tomatoes and margarine and start to bring to a boil.

3. Add the pasta sauce and stir until the sauce boils.

4. About 3-4 minutes before pasta is ready add the basil to the sauce.

5. Drain pasta and add to the sauce pan. Stir to combine.

6. Add the bits of mozzarella to the pasta, stir and serve.

Chicken Spaghetti

I've been thinking of making this from awhile. Pioneer Woman makes it looks/sound so yummy but something also didn't sit right with me about it. I decided to give it a while anyways and I was not disappointed at all. Delish.

It takes forever to make so I would recommend making it when you have leftover chicken or turkey that you are looking to use up. I made a few changes to the original recipe because it seemed like a lot of onion compared to the other ingredients, plus Joey hate pimentos so I subed in red peppers instead.

Pepper added by Joey - about this I-----I much



Ingredients
2 cups cooked chicken
1 can cream of mushroom soup
1 can cream of chicken soup
3 cups grated cheddar cheese
1/4 cup finely diced green pepper
1/4 cup finely diced onion
1/4 cup finely diced red pepper
3 cups dry spaghetti, broken into half
2 cups reserved chicken broth from pot
Salt and pepper to taste

1. Add chicken to a pot of water. Allow to cook for 35-45 minutes (check to see that chicken is fully cooked).
2. Pull chicken out of the water and allow to cool slightly.
3. Place spaghetti in the water the chicken was cooked in and allow to cook until al dente. Drain.
4. Pull apart the chicken into small pieces.
5. In a large bowl combine chicken, all vegetables, spaghetti and soup.
6. Stir to combine all ingredients. Add salt and pepper to taste.
7. Add in 2 cups of cheese and continue to combine.
8. Add small bits of the chicken stock at a time to help with the stirring. In the end you should have added between 1 and 2 cups (I added just over 1 cup).
9. Add ingredients into a greased casserole dish and cover with remaining cheese.
10. Cook in a 350 degree oven for 45 minutes.

Macaroni Salad

Nothing says summer like macaroni salad. And nothing compliments a burger like salad. This is my mom's recipe and I love the way the french dressing makes it taste. It's always best to let it sit for awhile - before you put the mayo on and after the mayo has been put on. I don't know why, but it just tastes better.

Pepper added by Joey - he was too busy with his burger to add any

Ingredients
1/2 bag macaroni
1/4 red pepper, diced
1/4 green pepper, diced
4 green onions, diced
1 celery stalk, diced
3/4 cup french dressing
3/4 cup mayo
Salt and pepper

1. Cook macaroni and when done run under cold water.
2. Put in a large bowl and add peppers, celery and onion.
3. Season with salt and pepper and add french dressing. Mix well.
4. Chill in the fridge for at least 4 hours.
5. Add mayo and mix.
6. Place back in the fridge for at least 2 hours.

You don't have to wait these times if you don't want to, I just think it makes it taste better.

Baked Ziti

I enjoyed this recipe but would have made it in a smaller, deeper dish. I just found that the cheese was all over everything vs being in a cheesy goodness layer with lots of noodles underneath.

Pepper added by Joey - Just a tad

Ingredients

1/2 bag of rigatoni

1 container of ricotta

1 egg

3/4 cup parmesan cheese

1 cup shredded mozzarella cheese

1 jar pasta sauce (or homemade)

1. Cook the rigatoni, strain and pour into a baking dish.

2. Cover with pasta sauce and toss.

3. Mix egg, parmesan cheese and 1/4 cup mozzarella cheese with the ricotta. Put on top of the rigatoni.

4. Add remaining sauce on top of ricotta.

5. Add remaining mozzarella cheese to the top of the dish.

6. Bake in a 450 degree oven for 20 - 25 minutes.

* Note I did not have enough mozzarella so I topped the dish with cheddar cheese.

Cheese Manicotti

For me, not Joey. I was meh about this recipe. Maybe the leftovers will be better. I think I will stick with my mushroom manicotti (need to blog about that one cause its awesome).

Pepper added by Joey - none - he didn't eat any

Ingredients
1 container of cottage cheese
1 cup mozzarella cheese
1/4 cup parmesan cheese
4 mushrooms, diced
1 garlic clove, smashed
1 egg
1 cup spinach thinly sliced
1 teaspoon oregano
Salt and pepper to taste
Pasta sauce
Manicotti noodles

1. Bring a pot of water to boil and add manicotti noodles. Cook until slightly tender.
2. Preheat oven to 375 degrees
3. Add mushrooms and garlic to a pan and sautee until cooked. Add salt and pepper and oregano. 4. Mix cottage cheese, mushroom mixture, egg, spinach, 1/2 cup mozzarella cheese, parmesan cheese in a bowl.
5. Place a small amount of pasta sauce in the bottom of a dish.
6. Stuff each shell with cheese mixture and place in the bottom of the dish.
7. Top shells with pasta sauce and remaining mozzarella cheese.
8. Cover with tinfoil and bake for 40 minutes. Uncover and continue to cook for 10 minutes (on broil if you like).
9. Allow to sit for 5-10 minutes before eating.

Beef Manicotti

Made just for Joey because I am not a fan of ground beef. Weird yes because I can eat meat loaf and burgers. Its a beef in sauce/small chunks thing that makes it icky for me.

Pepper added by Joey - Minimal

Ingredients

Ground beef (as much as you think you will need based on the number of shells you have)

1/4 cup chopped onion

1 teaspoon oregano

Salt and pepper to taste

1 garlic clove, smashed

Manicotti shells

1 cup mozzarella cheese

1/8 cup parmesan cheese

Pasta sauce

1. Bring a pot of water to boil and add noodles cooking until just tender.

2. Place onions and beef in a pan and cook over medium high heat. Add salt, pepper, oregano and garlic.

3. When cooked add 1/2 cup mozzarella cheese and 1/8 cup parmesan cheese.

4. Preheat oven to 375 degrees

5. Add a small amount of sauce in the bottom of the dish.

6. Fill each noodle with the meat filling and place into the dish.

7. Once all noodles are filled, top them with remaining sauce and cover with remaining mozzarella cheese.

8. Cover with tinfoil and bake for 40 minutes. Uncover and continue baking for 10 minutes (use broil if you like).

9. Allow to cool for 5-10 minutes and then serve.

Lasanga Rolls

I didn't feel like making a full lasanga so I tried this instead. I was able to make Joey's with meat sauce and mine without - which was a treat for him (I hate meat sauce).

Pepper added by Joey - 1 long shake

Ingredients
8 lasagna noodles
Spaghetti sauce (one meat sauce, one veggie sauce - both homemade)
1 cup fat-free cottage cheese
1/2 cup baby spinach (finely chopped)
1/4 cup mozzarella cheese
1/8 cup parmesan cheese
1 egg
2 cloves garlic (minced)
1 tsp oregano
Salt and pepper to taste

1. Cook lasanga noodles until slightly tender. When cooked lay flat on greased saran wrap.
2. Preheat oven to 350 degrees.
3. Mix cottage cheese, spinach, mozzarella cheese, parmesan cheese, egg, garlic, oregano and salt and pepper.
4. Pour a small amount of sauce into the bottom of your dish.
5. Spoon the cottage cheese mixture onto a lasanga noodle. Roll the noodle up tightly but not so tight that the mixture comes out.
6. Place seam side down in the dish.
7. Repeat with a second noodle and place in dish beside first one. (My dish fit two rolls, put as many in your dish as it will fit).
8. Pour sauce over top of rolls and top with shredded mozzarella cheese.
9. Bake for 30-40 minutes.

Chicken Marsala

I decided to give this a try after having wanted to for awhile. It was very tasty and full of flavour. The chicken turned out amazing.

Pepper added by Joey - None



Ingredients
2 boneless, skinless chicken breasts
1 cup unbleached all-purpose flour
Salt and pepper
2 tablespoons olive oil
4 slices of bacon, chopped
2 cups white mushrooms
2 large garlic cloves, minced
1 cup chicken stock
1 tablespoon minced shallot
1 tablespoon tomato paste
1 1/2 cups Marsala wine
1 1/2 tablespoons fresh lemon juice
4 tablespoons unsalted butter cut into pieces

1. Preheat the oven to 350F.
2. Pat chicken dry with a paper towel. Dredge in a flour/salt/pepper mixture.
3. Add to a large skillet with heated oil.
4. Cook until brown on both sides (3-4 minutes each side)
5. Remove chicken and place on an oven proof dish and put into the oven.
6. Reduce the heat to medium and cook bacon. Remove when crisp.
7. Add mushrooms and cook until brown.
8. Add shallots and garlic and sautee for 1 minute.
9. Add tomato paste and bacon. Stir for 1 minute.
10. Take skillet off of the heat and add the marsala wine.
11. Return to the heat and allow to cook until thickened.
12. Add lemon juice and chicken stock.
13. Scrape all brown bits off the bottom of the pan while stirring.
14. Add tablespoons of butter one at a time, stirring in between.
15. When chicken is fully cooked remove from oven, cut into slices and pour sauce overtop.

Chicken Parmesan

I like to try out new recipes for chicken parmesan so far this is the 3rd one I have tried and I think its my favourite so far. Although the one I made over the holidays is a close second.

Pepper added by Joey - It's pasta - it always gets pepper.

Ingredients
1 cup bread crumbs
1 tablespoon olive oil
1/4 cup grated Parmesan cheese
1/4 cup all-purpose flour
1 teaspoon garlic powder
Salt and pepper
1 large egg
1 tbsp water
2 large boneless, skinless chicken breasts
Pasta sauce
1/2 cup shredded mozzarella cheese

1. Heat bread crumbs in a pan for 10 minutes - stirring frequently
2. Remove from heat and add parmesan cheese.
3. Heat oven to 450F.
4. Dry chicken on paper towel and season with salt and pepper.
5. Add flour to a shallow dish. Add garlic powder, salt and pepper.
6. Add egg to a second shallow dish.
7. Add bread crumb and parmesan cheese mixture to a third shallow dish.
8. Dredge chicken in the flour, then egg then bread crumb mixture.
9. Bake in the oven for 15 minutes.
10. Remove from oven and spoon pasta sauce over each piece of chicken. Sprinkle with mozzarella cheese.
11. Return to the oven for an additional 5 minutes.
12. Serve with pasta and garlic bread.

Big Shells - Mushroom and Beef

I don't like ground beef all that much and Joey doesn't like mushrooms so when I make manicotti I make half for him in beef and half for me in mushroom. I planned on making manicotti for valentines day but realized that we didn't have any noodles so I made big shells instead. I really liked it this way too.

Pepper added by Joey - dash




Meat version - Ingredients
1 package of ground beef
1/4 onion chopped
shredded mozarella cheese
tablespoon parsley
tablespoon oregano
salt and pepper to taste
Pasta sauce

1. Cook the beef until no longer pink, adding the onions about half way through.
2. Add all the seasonings and continue to cook.
3. Add in mozarella cheese (as much as you want!) and allow to melt.
4. Allow to cool slightly while water is boiling for pasta. Add big shells and cook until slightly tender.
5. Stuff each shell with meat mixture and add to a greased 8.5x11 pan. Cover with pasta sauce and mozzarella cheese.
6. Bake at 375F for 30-40 minutes.


Mushroom version - Ingredients
1/2 cup of white wine
1/4 onion chopped
mixture of mushrooms chopped (I use at least 2 types - using as much as you want to fill the number of shells required)
salt and pepper to taste
teaspoon of parsley
teaspoon of oregano
Pasta sauce
mozzarella cheese, shredded

1. Saute onions and mushrooms until mushrooms are soft. Add in seasonings and continue to cook.
2. Add white wine and allow to cook off.
3. Add mozzarella cheese and allow to melt. Remove from heat.
4. Bring a pot of water to boil and add big shells. Allow to cook until slightly tender
5. Stuff each shell with the mushroom mixture and top with pasta sauce and mozzarella cheese.
6. Bake at 375F for 30-40 minutes.

Fettucine with Homemade Sauce

I usually make this sauce when I am trying to use up tomatos and other veggies. Its quick and easy and tastes awesome.

Pepper added by Joey - None



Ingredients
2 tomato's diced
1/4 onion chopped
1/2 green pepper chopped
1/2 red pepper chopped
3 or 4 mushrooms diced
salt and pepper to taste
dash of cayenne pepper
splash of balsamic vinegar
splash of vegetable oil
Parmesan cheese

1. Bring a pot of water to a boil. Add in fettucine.
2. Sautee onion, peppers and mushrooms until onions are clear.
3. Add in diced tomato's, salt and pepper and cayenne pepper.
4. Allow to heat through. Add a splash of balsamic vinegar and vegetable oil within the last 2 minutes of cooking.
5. Add pasta to the sauce and toss with parmesan cheese.

Russian Hunters Chicken Stew

My mom gave me this recipe years ago and I have used to make it all the time. For some reason I have not made it in awhile so I decided to try it out again to see what Joey would think of it.

Pepper added by Joey - None!



Ingredients
2 cans diced tomatos
4 chicken breasts
2 carrots - chopped
2 celery stalks - chopped
1 cup of chopped onion
1/2 cup corn
1/2 cup peas
1 cup broccoli
teaspoon basil

1. Sautee chopped onion, celery and carrots until onions are clear
2. Add in diced tomatos and broccoli. Add salt and pepper to taste.
3. Add chicken breasts and basil and continue to cook over medium heat for 30 minutes
4. Add corn and peas, stir and continue to cook for 15 minutes
5. Boil water and add egg noodles
6. Serve stew over the egg noodles

Macaroni and Cheese

Mmm soo good even as leftovers. Whenever you reheat it the cheese melts all over again. This recipe makes a boatload of macaroni so you could easily cut it in half to make less.

Pepper added by Joey - 2 shakes

Ingredients

1 bag of macaroni

3 cups of milk

1 cup of cream (I used half and half)

4 tablespoons of butter/margarine

6 tablespoons flour

salt and pepper to taste

4 cups of grated cheese (I used 1 cup of cheddar, 2 cups of marble and 1 cup of mozzarella)

1. Preheat the oven to 350F

2. Bring a large pot of water to a boil. Add macaroni and cook until barely tender (about 6 minutes). Drain.

3. Heat milk and cream in the microwave until hot

4. Melt butter in a large saucepan, stir in flour and cook for 2 minutes. Slowly add the hot milk and cream then the salt and pepper. Cook over medium heat until thickened.

5. Stir in cheese. When cheese has melted, add macaroni and stir well to blend.

6. Butter a casserole dish. Spoon macaroni and cheese mixture into it and bake for 25 to 30 minutes or until hot and bubbly.

Chicken Cacciatore

I have made this before but for some reason it turned out alot better this time. I used a bit less spice and it helped to bring out the other flavours in the dish. I had to fight Joey off from eating the leftovers that I packed up for his lunch.

Pepper added by Joey - Surprisingly none.





Ingredients
2-3 tablespoons of olive oil
3 chicken breasts cut in 4 pieces each
Salt and pepper
4 mushrooms quartered
1/2 large red onion thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
2 cloves garlic, minced
1/4 teaspoon red chili flakes
1/2 cup dry red wine
1 cup chicken broth (I use low sodium)
1 15 oz can diced tomatoes
3 sprigs fresh rosemary
2 tablespoons balsamic vinegar
3 tablespoons chopped fresh basil
3/4 package broad egg noodles (really any pasta would work)

1. Heat 2 tablespoons of oil over high heat
2. Season chicken with salt and pepper and place in pan and cook until golden brown (3-4 minutes)
3. Turn the breasts over and cook until golden brown (2-3 minutes)
4. Remove chicken to a large plate
5. Add the remaining oil to the pan and heat. Add mushrooms and cook until golden brown.
6. Remove mushrooms to the plate
7. Add the onion and peppers to the pan and cook until soft (3-4 minutes)
8. Add the garlic and chili flakes to the pan and cook for 1 minute
9. Stir in wine and cook to almost completely reduced
10. Add chicken stock, tomatoes and rosemary and bring to a simmer
11. Return the chicken and mushrooms to the pan and reduce the heat to medium-low
12. Cover the pan and cook until the chicken is tender (about 30 minutes)
13. Increase the heat to high and cook the sauce until slightly thickened (8-10 minutes). Stir occasionally
14. Stir in vinegar and basil
15. Add cooked egg noodles to pan and mix
16. Sprinkle with grated cheese

Penne alla Vodka

I have had this in restaurants before but have never made it at home. OMG was it good. This one is permanently on our list of favourites.

Pepper added by Joey - NONE!

Ingredients

2 tablespoons olive oil, plus 2 teaspoons reserved
1/3 cup chopped shallot
2 gloves of garlic, minced
1 1/2 tablespoons tomato paste
1/2 teaspoon red pepper flakes
28 oz crushed tomatoes
1/3 cup vodka
1/2 cup cream (I used half and half)
1/4 cup chopped chives, plus a bit more for garnish
Salt and pepper
Parmesan for garnish


1. Bring a pot of water to boil and add penne when ready
2. Heat 2 tbsp of oil over medium heat. Add shallots and cook until they have softened
3. Stir in garlic and red pepper flakes, cooking for about 2 minutes
4. Add tomato paste and increase to medium-high
5. Stir in tomatoes and 1/2 tsp salt
6. Remove pan from heat and add vodka
7. Return pan to stove and simmer for 8-10 minutes, stirring frequently
8. Stir in cream and chives and cook until hot (about 2 minutes)
9. Stir in 2 tsp olive oil and remove from heat
10. Add pasta sauce to the penne and toss. Season with salt and pepper.
11. Add chives and parmesan

Veggie Lasanga

Nothing beats hot veggie lasanga on a cold day.

Pepper added by Joey - ample

Ingredients

1 box of oven ready lasanga noodles
1 1/2 jars of pasta sauce
1 red pepper (medium sized)
1 green pepper (medium sized)
1 onion (small-medium sized)
5-8 mushrooms
1 egg
1 container of cottage cheese (fat free)
1/4 cup parmesan cheese
Mozzarella cheese, shredded


1. Preheat the oven to 375F
2. Saute onion, red pepper and green pepper. Add a dash of salt and pepper.
3. Add mushrooms and continue to cook
4. Spray a lasanga pan with non-stick spray
5. Add a bit of sauce to the bottom of the pan
6. Alernate noodles, sauce and sauteed vegetables. Add a bit of the shredded cheese to each layer
7. Mix the cottage cheese, egg and parmesan cheese
8. Add to a layer in the middle of the lasanga (don't add the sauce or veggies). Top with a bit of the mozzarella cheese
9. Continue to layer noodles and sauce until pan is full
10. On top layer add sauce and then mozzarella cheese
11. Bake in the oven for 30 minutes covered with tinfoil
** I spray the foil so that it won't stick to the cheese
12. Bake uncovered for 30 minutes so the cheese can brown
13. Let sit for 10 minutes then cut and serve