Spaghetti Bolognese

Mmm mmm mmm. The other day I was reminiscing about our Mediterranean cruise from last May. It left from the closest port to Rome, Italy. Of course I consumed more pasta, pizza, and gelato than a normal human should have in the couple of days we saw the sites. So with all this reminiscing, I naturally got hungry…hungry for the simple joy of spaghetti!

With LOVE from Texas,
The Pint-Sized Mayo

Spaghetti Bolognese

4 Servings

Ingredients:

• 1 pound spaghetti, cooked*
• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 1/2 pound ground beef
• 1/2 pound ground pork
• 2 tablespoons tomato paste
• 3/4 cup beef broth
• 1/2 cup dry red wine
• 1 (14.5 ounces) can crushed tomatoes
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1 teaspoon Herbes de Provence
• 1/4 cup Parmesan cheese, shredded

*I had an Oxo container with regular and whole wheat spaghetti all mixed together…that is why mine is different colors. 🙂

Directions:

Cook the spaghetti according to the directions on the package. Strain and set aside.

In a large pot over medium-high heat, add the olive oil. Add the onion and garlic, and sauté until softened, about 4-5 minutes. Next, add the ground beef and pork. Cook for 10 minutes or until well browned, making sure to break up any big pieces. Add tomato paste, stir, and cook for 1 minute.

Pour in the broth and red wine. Stir, and cook until it is reduced by about half, about 10-12 minutes.

Finally, add the crushed tomatoes, salt, pepper, and Herbes de Provence, and stir well. Reduce heat to low, and cover with a lid. Allow the sauce to simmer for 10 minutes.

Remove the lid, stir the sauce, and cook for a further 5 minutes. Taste test, and if needed add additional salt and pepper.

Divide the spaghetti among four bowls and ladle the sauce on top. Sprinkle with the Parmesan and serve immediately.

Enjoy!!

“My sisters like cooking at my place. It has a bit more room, and the food tastes a little bit better. A big pot of spaghetti and sauce, some warm French bread – works all the time. I think I’ve been eating pasta for 26 years.” – Tom Brady

Creamy & Spicy Chicken Rigatoni

Here’s another simple pasta dish with a bunch of flavor. I was looking for another way to incorporate extra chipotle peppers I had on hand. I serve mine with salad and cheesy garlic bread. Of course if you want to go the extra mile, feel free to make your own marinara and Alfredo sauce from scratch!

With LOVE from Texas,
The Pint-Sized Mayo

Creamy & Spicy Chicken Rigatoni

6 Servings

Ingredients:

• 1 pound rigatoni pasta
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 chipotle pepper in adobo, roughly chopped
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper, freshly ground
• 3 chicken breasts, diced
• 1.25 cups marinara sauce
• 3/4 cup Alfredo sauce
• 1 tablespoon unsalted butter
• 1/2 cup frozen peas
• 1/2 cup parmesan cheese, shredded
• 1 green onion, thinly sliced

Directions:

Cook the pasta according to the package directions. Drain in a colander, and set aside.

In a large sauté pan over medium heat, add the olive oil. Add the garlic, chipotle, crushed red pepper, salt, and pepper. Stir and sauté just long enough for garlic to be fragrant and peppers to release their flavors into the oil, about 2 minutes. Add the diced chicken, and stir to coat well.

Next pour in the marinara and Alfredo sauces. Stir the mixture, and bring to a simmer. Cook until sauce thickens and chicken is cooked through.

Remove the pan from heat, and add the butter and peas. Stir well.

Finally, add the pasta into the sauce. Toss well to make sure everything is incorporated well.

Divide the pasta in bowls,  and garnish with parmesan cheese and green onions. Serve warm.

Enjoy!!

“I am not one to turn down macaroni and cheese, even late at night. I love Italian food. I love pasta…A refrigerator full of water and Gatorade? Honey, that`s just not gonna happen.” –  Queen Latifah, Woman’s World

Baked Eggplant Parmesan

I haven’t had eggplant parmesan in a while. This is an easy way to make it at home. It’s such a hearty and satisfying dish. It’s perfect paired with a piece of cheesy garlic bread.

With LOVE from Texas,
The Pint-Sized Mayo

Baked Eggplant Parmesan

4-6 Servings

Ingredients:

• non-stick olive oil cooking spray
• 2 large eggs
• 1 tablespoon of water
• 2 cups breadcrumbs, italian seasoned
• 2 large eggplants, peeled and sliced into 1/4″ thick discs
• 3 cups marinara sauce (homemade or store bought)*
• 8 ounces fresh mozzarella, sliced
• 1 cup italian blend cheese, shredded
• 1/4 cup parmesan cheese, shredded

*The recipe for my homemade marinara sauce has meat in it, but you can most certainly make marinara without meat in it.

Directions:

Preheat oven to 375°F, and spray a 7″ x 11″ baking dish with non-stick cooking spray. Also, take a large baking sheet, cover it with foil, and spray with non-stick cooking spray.

In a small bowl whisk together the eggs with the water. Place the bread crumbs on a plate. Take an eggplant disc, dip it in the egg mixture, and then dip it in the bread crumbs. Place the disc on the prepared baking sheet, and repeat with all the rest of the eggplant pieces.

Once finished, take the non-stick spray and mist a layer on top of all the battered eggplant pieces.

Place the baking sheets in oven. Bake for  30 minutes, flipping the eggplant half way through the cooking time. Remove and allow to cool for 5 minutes. Lower the oven temperature to 350°F.

Spoon 1/2-3/4 cup of marinara sauce onto the bottom of the prepared 7″ x 11″ baking dish.

Then layer the eggplant, fresh mozzarella, sauce, eggplant, and sauce. Sprinkle the italian blend shredded and parmesan cheese on top.

Place the baking dish in the oven, and bake for 20-25 minutes, or until hot, bubbly, and slightly browned.

Remove from oven, and allow to cool for 5-10 minutes. Serve warm with a salad and garlic bread.

Enjoy!!

“How can people say they don’t eat eggplant when God loves the color and the French love the name? I don’t understand.” – Jeff Smith, The Frugal Gourmet

Cheese-Garlic Bread

Garlic bread = YUM. CHEESEY garlic bread = Double YUM. This is perfect to accompany any Italian dish you feel like whipping up.

With LOVE from Texas,
The Pint-Sized Mayo

Cheese-Garlic Bread

Yields about 3/4 cup

Ingredients:

• 3 tablespoons unsalted butter, softened
• 2 tablespoons olive oil mayonnaise
• 1 garlic clove, minced
• 1.25 cups italian cheese blend, shredded
• 1/4 cup gruyere cheese
• 1/4 cup parmesan cheese, grated
• 1 teaspoon italian seasoning
• 1/8 teaspoon crushed red chili flakes
• 1 stem green onions, sliced
• 1 french bread loaf
• salt and black pepper, freshly ground

Directions:

Preheat oven to 475°F, and cover a baking sheet with foil. In a small bowl, mix the butter, mayonnaise, and garlic together until well incorporated.

In a medium bowl, mix the cheeses, italian seasoning, red chili flakes, and green onions.

Cut bread loaf in half and spread half the cheese mixture on each of the cut sides of the bread halves. Place the halves on the prepared baking sheet. Lightly sprinkle the bread with salt and pepper.

Place the baking sheet in the oven, and bake until cheese is golden and bubbly, about 12-15 minutes.

Enjoy!!

“It makes me think of mushroom pasta with dripping garlic bread and butter, not margarine, no margarine on this record, it’s all butter.” – Tori Amos

Meatball Subs

I love meatballs. I regularly crave meatball subs. They are easy enough to make at home and are cost effective. Add a salad and you are done for a simple delicious lunch or dinner!

With LOVE from Texas,
The Pint-Sized Mayo

Meatball Subs

4 Servings

Ingredients for the marinara sauce:

• 2 tablespoons olive oil
• 1/2 white onion, diced
• 2 cloves garlic, minced
• 1 (28 ounces) can crushed tomatoes
• 1 (6 ounces) can tomato paste
• 2 tablespoons granulated white sugar
• 2 teaspoons Herbes de Provence (can substitute dried Italian seasoning)
• 1 teaspoon sea salt
• 1 teaspoon black pepper, freshly ground

Ingredients for the meatballs:

• 1 pound  ground beef (I used sirloin (90/10))
• 1/3 cup Italian breadcrumbs
• 2 tablespoons parmesan, grated
• 1 teaspoon Herbes de Provence (can substitute dried Italian seasoning)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1/4 teaspoon red chili flakes
• 1 large egg, beaten
• 4 sub rolls, cut in half and toasted
• 4 provolone cheese, slices

Directions:

Heat a large pot over medium heat. Add the  olive oil and coat the bottom of the pot. Add onion and sauté, about 3 minutes. Next, add the garlic, sauté, and continue to cook until the onion has softened and the garlic is fragrant.

Add the whole can of crushed tomatoes and tomato paste. Stir until smooth. Add the remaining ingredients, and stir to combine. Cover and bring to a simmer over medium-low heat while you make the meatballs.

In a medium bowl, place the ground beef, breadcrumbs, parmesan, Herbes de Provence, salt, pepper, red chili flakes, and egg. Use your hands to stir the mixture until just combined.

Make 1 – 1.5″ diameter meatballs and drop them directly into the simmering sauce.

Cover sauce and meatballs and simmer over medium-low heat for 45-50 minutes.

Place 3-4 meatballs on each roll and top with provolone.

Serve warm with a side salad.

Enjoy!!

“With a name like Fasano, how could I not send him for a meatball sub” – Charlie Weis

Italian Sandwiches

My husband loves his Italian sandwiches. We have this sandwich for dinner or lunch various times a year because 1. it’s easy and 2. it’s flippin’ good. This would also be great at parties since it is easy to multiply and cut into personal sized pieces.

With LOVE from Texas,
The Pint-Sized Mayo

Italian Sandwiches

2 Servings

Ingredients:

• 1.5 tablespoons olive oil
• 1/2 tablespoon balsamic vinegar
• 1/4 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 2  Ciabatta buns, cut in half
• 2 tablespoons pesto
• 1/4 cup olive salad
• 1/4 pound sliced turkey, sliced thin
• 1/4 pound sliced ham, sliced thin
• 1/4 pound sliced salami, sliced thin
• 1/4 pound provolone cheese, sliced thin
• pepperoncinis, sliced (optional)
• 1/2 cup fresh arugula

Directions

Preheat your oven to 350° F, and cover a baking sheet with foil. Set aside for later.

In a small bowl, whisk together the olive oil, balsamic, garlic powder, Italian seasoning, salt, and black pepper. Brush the oil and vinegar mixture on the top half of the bread.

Spread the pesto on bottom of the half of the bread. On top of the pesto, spread half the olive salad on each.

Next layer the meat on top of the olive salad and then add the cheese on top.

Finally, top with pepperoncinis and the arugula. Close sandwich and completely wrap each individually in it’s own foil. (I chose not to put pepperoncinis on my sandwich and therefore labeled each of the sandwiches with a permanent marker.)

Place the sandwiches on the baking sheet and into oven. Allow cheese to melt and bread to crisp up for 15-20 minutes.

Once baked, remove from oven and allow sandwiches to cool for 2-3 minutes. Cut in half and serve warm!

Enjoy!!

“pancia mia fatti capanna ” – Italian for… “Please tummy, get as big as a hut!”

Avocado Chicken Parm

Chicken Parm is one of my favorite dishes to order at Italian restaurants. I was craving it this week, and I spotted an extra avocado from the weekend. Why not place both of them in a happy coupling? So I did. 😉

With LOVE from Texas,
The Pint-Sized Mayo

Avocado Chicken Parm

2 Servings

Ingredients:

• non-stick cooking spray (I use the olive oil one)
• 2 chicken breasts, thin cut
• sea salt and black pepper, freshly ground
• 1/2 cup all-purpose flour
• 1 tablespoon milk
• 1 large egg
• 3/4 cup dried Italian breadcrumbs
• 1/4 cup tomato sauce
• 1 avocado, pitted and sliced
• 1/2 cup shredded jalapeño jack cheese

Directions:

Preheat your oven to 400° F, and spray a foil-covered baking sheet with non-stick spray. Set aside for assembly later.

Place the flour and the breadcrumbs on two separate shallow plates. In another shallow bowl, lightly whisk milk and egg together. Salt and pepper chicken breasts on both sides

First coat 1 piece of chicken breast in flour, and be sure to shake the excess off.  Next, dip the chicken in egg mixture, and then finally coat it in breadcrumbs.

Place the breaded chicken on the prepared baking sheet. Repeat the same process with the last chicken breast.

Lightly spray the prepared chicken with the olive oil spray.

Place in the oven, and bake for 8 minutes, flipping the chicken half way through to achieve golden color on both sides.

Remove from oven and layer each chicken breast with 2 tablespoon of tomato sauce, avocado slices, and finally the mozzarella cheese. Return the pan to oven and bake for another 5 – 7 minutes or until golden and chicken is cooked through.

Remove from oven and allow to cool for about 5 minutes. Serve warm!

Enjoy!!

“…the avocado is a food without rival among the fruits, the veritable fruit of paradise ” – David Fairchild

Baked Penne

Baked Ziti…my mom used to always make it. For some reason it was always hard to find ziti pasta. So most of the time it really was baked “penne.” This is my version of one of my childhood dishes.

With LOVE from Texas,
The Pint-Sized Mayo

Baked Penne

4-6 Servings

Ingredients:

• 8 ounces non-fat cottage cheese
• 1 large egg, lightly beaten
• 3/4 cup shredded Parmesan cheese, divided
• 8 ounces whole wheat penne
• 1 tablespoon olive oil
• 3 links (3/4 pound)  hot turkey Italian sausage
• 1/4 cup white onion, finely chopped
• 2 medium cloves garlic, minced
• 16 (2 8-ounce cans) ounces tomato sauce
• 7 ounces (about half a 14.5 can) diced tomatoes
• 1 heaping teaspoon dried Herbes de Provence (can substitute dried Italian seasoning)
• 1/4 cup dry red wine
• 1/2 cup chopped fresh basil leaves*
• 1/2 teaspoon sugar
• sea salt
• black pepper, freshly ground
• 1/3 teaspoon cornstarch
• 1/2 cup heavy cream
• 2 ounces fresh mozzarella, cut into 1/4-inch pieces
• 1 cup shredded mozzarella, divided

*I did not have any fresh basil on hand, but I did have the basil in a tube. I used the equivalent of that in the dish.

Directions:

Preheat the oven to 350° F, and spray 8″x8″ pan dish with non-stick cooking spray.

Whisk cottage cheese, egg, and 1/2 cup parmesan together in a medium bowl; set aside.

Bring a large pot of water to boil. Salt the water and toss in the pasta; cook until pasta to al dente, 5-7 minutes.  Drain the pasta and set aside in the colander.

Meanwhile, heat olive oil in a medium-sized pot/sauce pan over medium heat.  Crumble in the turkey sausage and cook until nearly browned.

Add in the onion and garlic. Continue to cook until the onion is softened and the sausage is completely browned.  Next, stir in the tomato sauce, diced tomatoes, herbes de provence, and 1/4 cup dry red wine; simmer until thickened, about 10 minutes.

After the 10 minutes, remove from the heat, stir in basil and the sugar, and season with salt and pepper.

In a small bowl/measuring cup whisk together the cornstarch and heavy cream. Transfer the mixture to the empty pot you used to cook the pasta in. Place over medium heat, and bring to a simmer. Cook until thickened, 3-4 minutes.

Remove the pot from the heat, add the cottage cheese mixture, and mix thoroughly. Next add the tomato sauce mixture, 2 ounces fresh mozzarella, and 1/2 cup shredded mozzarella.

Stir to combine.

Add the pasta and toss to coat thoroughly with the sauce. Transfer the pasta to the prepared 8×8″ baking dish.

Sprinkle the remaining Parmesan and shredded mozzarella over the top.  Cover the baking dish tightly with foil and bake for 30 minutes.

Remove the foil from the pan and continue to cook until the cheese is bubbling and beginning to brown, about 20 minutes longer.

Cool for 10 minutes. Serve warm with additional shredded parmesan and mozzarella if you choose. I serve ours with cheesy garlic bread!

Enjoy!!

“Nothing improves the taste of pasta more than a good appetite.” – Italian Proverb

Italian Pasta Salad

Italian Pasta Salad…is probably my favorite pasta salad. This variation does not include any meat, but it is yummy none-the-less. It travels well and is a great snack substitute for greasy potato chips. This recipe is easily multiplied if you need it for a larger crowd.

With LOVE from Texas,
The Pint-Sized Mayo

Italian Pasta Salad

4-6 Servings

Ingredients:

• 8 ounces (dried) pasta (cooked according to package directions)
• 1/2 pint grape tomatoes, halved
• 1/4 jar (6 ounces) hot marinated artichoke hearts, chopped plus 2 tablespoons of the marinade
• 2 sun-dried tomatoes, chopped
• 2 ounces Asiago cheese, cubed
• 2 tablespoons capers (it’s ok to include some of the liquid)
• 1 ounce kalamata olives, sliced
• 1 ounce green olives, sliced
• 1/2 cup Italian salad dressing (used Newmann’s Own)
• 1 tablespoon balsamic vinegar
• 1 tablespoon Herbes de Provence (can substitute dried Italian seasoning)
• 1/2 teaspoon dried oregano

Directions:

Cook pasta according to package directions until al dente. Strain and set aside to cool, tossing frequently to prevent sticking.

Put the tomatoes, artichokes with marinade, sun-dried tomatoes, cheese, capers, and black and green olives into a medium bowl and toss to combine. In a large bowl, whisk the salad dressing, balsamic vinegar, and spices together.

Once the pasta is completely cooled, add it to the dressing mixture and toss it together until well coated. Fold in the other ingredients from the medium bowl until well distributed.

Taste and adjust seasonings to your taste. Serve immediately or cover and store in the refrigerator for later.

Enjoy!!

“Life is a combination of magic and pasta.” – Federico Fellini

Baked Zucchini Parmesan

If it’s called “baked *insert food here* parmesan…I’ll always eat it! My husband doesn’t care for eggplant, but loves zucchini. I figured this would be the next best thing to get my baked cheesy vegetable goodness feeling satiated.

With LOVE from Texas,
The Pint-Sized Mayo

Baked Zucchini Parmesan

2-4 Servings

Ingredients:

• 1.5-2 zucchinis, ends trimmed, sliced into 1/2″ discs
• coarse salt and black pepper, freshly ground
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 1/3 cup tomato sauce (bought or homemade)
• small handful of basil leaves, roughly chopped
• 1/3 cup grated parmesan
• 1 container (8 ounces) of small fresh mozzarella balls (the bite sized ones)
• 1/2 cup shredded parmesan

Directions:

Preheat the oven to 350°F and spray an 8″x8″ baking dish with non-stick spray.

Sprinkle slices of zucchini with a small pinch of salt and black pepper on each side.

Heat the olive oil in a large skillet over high heat. In a small bowl, lightly dredge the zucchini slices in the flour and tap them on the side of the bowl to shake off excess flour. Add the zucchini slices in a single layer, turn the heat to medium-high and cook on each side or until dark golden brown, about one and a half minutes.

Transfer the zucchini to a paper towel lined plate and allow excess oil to drain.  Repeat in batches until all of your zucchini it is cooked, adding more oil if necessary.

In the prepared baking dish, arrange as many slices of zucchini as can fit snugly in a single layer. Top each slice with a small spoonful of tomato sauce, small pieces of basil, a dusting of grated parmesan, and a slice of mozzarella.

Finally sprinkle shredded parmesan over the whole dish.

Bake for 20 to 25 minutes or until the cheese has melted and begun to turn a golden color. In the last 2-3 minutes, change oven to broil setting to brown the cheese.  Remove from oven, and garnish with additional basil.  Serve warm.

Enjoy!!

“The trouble is, you cannot grow just one zucchini. Minutes after you plant a single seed, hundreds of zucchini will barge out of the ground and sprawl around the garden, menacing the other vegetables. At night, you will be able to hear the ground quake as more and more zucchinis erupt.” – Dave Barry