Penne Pasta with Roasted Garlic and Gruyere Cheese Sausage and Spinach

Penne Pasta with Roasted Garlic and Gruyere Cheese Sausage and Spinach

This is a new recipe I created because it was stuff I had on hand and did not feel like cooking...it was so good I thought I would share.

INGREDIENTS (I try to use all organic)

1 pkg Aidells Roasted Garlic & Gruyere Cheese –slice about ½ to 1” thick on the diagonal

1 pkg Penne Pasta  (or bowtie)

I pkg fresh Organic Spinach

1 or 2 cubed Roma Tomatoes

Reggiano or any quality Parmesan Cheese (Please not Kraft)

1 medium sweet onion-cut in half then slice and separate the rings

¼ cup Extra Virgin Olive oil

2 tbs of granulated garlic or 2 whole cloves of minced garlic

Salt & Course ground pepper to taste (since I salt the water when I cook the pasta I do not salt the dish)

Dried Parsley flakes

Use a large skillet…I use a flat bottom wok pan 

 Ø  Cook pasta according to directions

 Ø  Heat skillet over medium high heat

 Ø  Add olive oil (1/4 cup)

 Ø  Sautee onion and sausage with garlic till sausage is browned and onion is soft

 Ø  Add fresh spinach (it will wilt down as it cooks) stir till spinach is wilted

 Ø  Add pepper to taste & Parsley

 Ø  Drain Pasta and add to skillet and stir till well combined

 Ø  Add chopped tomatoes after you remove pan from heat-stir till well combined

Put in pasta in bowls or plates…top with grated Parmesan cheese then serve and enjoy.

Serves up to 4

Tuscan Mac & Cheese

I do not remember where I got this recipe, but it is a meal in itself, served with a salad.

Tuscan Mac and Cheese

q  Preheat oven to 350°

q  8 oz sweet or hot Italian sausage (turkey sausage works well too)

q  8 oz geminelli or large elbow macaroni (2 cups) cooked and drained

q  1 8oz pkg cream cheese, cut into small cubes and softened

q  4 oz crusty Italian bread, cut into 1 inch cubes (@ 2 cups)

q  1 cup shredded mozzarella cheese

q  1 tablespoon butter

q  1 tablespoon all purpose flour

q  1 tablespoon fresh or 1 teaspoon dried sage (optional)

q  1 teaspoon fresh thyme or ¼ teaspoon dried thyme crushed (optional)

q  1 teaspoon salt (optional)

q  ⅛ teaspoon cayenne pepper (optional)

q  1½ cups of milk (low fat is fine)

q  1 medium to large ripe tomato, sliced

q  ½ to ¾ cup shredded Asiago, Parmesan or Romano Cheese (combo is ok)

Ø  Pre-heat oven to 350°

Ø  If using sausage links, slice into bite size pieces (bulk sausage is best)

Ø  You can sometimes find it in rolls with regular breakfast sausage

Ø  Cook sausage in large skillet.

Ø  In very large bowl mix together cooked sausage, cooked pasta, cream cheese cubes, and mozzarella cheese.  Set aside.

Ø  In medium saucepan melt butter over medium heat.  Using a wire whisk, stir in flour, seasonings, add milk (warm milk before adding to mixture..should be at least at room temp) all at once.  Cook stirring continuously until slightly thickened and bubbly. 

Ø  Pour sauce over pasta mixture. Stir gently.

Ø  Put mixture into a 2 quart casserole.

Ø  Bake covered for 35 minutes.

Ø  Uncover, top with whole sliced tomato slices and Asiago or Parmesan cheese

Ø  Bake uncovered for another 15 minutes more til heated thoroughly.

Ø  Let stand for 15 minutes before serving.  Sprinkle with more cheese if you like.

Served with a salad…makes a complete meal.

NRode Favorite Chocolate Sheet Cake

 This recipe is so easy to make and is absolutely luscious -ENJOY!

q  1¼ cups of Butter (salted. Unsalted your preference)

q  ½  cup un-sweetened cocoa

q  1   cup water

q  2   cups flour

q  1½ cups firmly packed brown sugar

q  1   teaspoon baking soda

q  1   teaspoon ground cinnamon

q  1   14oz can sweetened condensed milk (you can get organic)

q  2   eggs (room temp)

q  1   teaspoon vanilla extract (use the real thing…not imitation)

q  1   cup confectioners sugar

q  1   cup chopped walnuts

Ø  in small saucepan, melt 1 cup of the margarine

Ø  stir in ¼ cup cocoa, then 1 cup of water

Ø  bring to a boil, then remove from heat

Ø  in large mixing bowl combine flour, brown sugar, baking soda, cinnamon and salt (just a pinch, if you wish)

Ø  Add cocoa mixture, blend well, stir in ⅓ cup of the condensed milk, eggs and vanilla.

Ø  Pour into pour into 15x10-inch jellyroll or baking pan. 

Ø  Bake 15 minutes at 350° (you knew to pre-heat the oven to 350 didn’t you?) until cake springs back when lightly touched.

FROSTING

q  In small saucepan melt remaining ¼ cup butter, stir in     remaining ¼ cup cocoa and condensed milk.  Stir in sifted confectioners sugar and nuts.  Spread on warm cake…serve warm with a little ice cream…yummy J !