Easy Lasagna Bolognese Roll-Ups made in less than an hour from KatiesCucina.com

10+ years ago I was introduced to lasagna roll-ups. I thought it was the coolest concept. Forget layering noodle beyond noodle–roll them and serve them individually instead. I mean it makes sense. I always hate when I don’t have a full box of pasta left–then I’m forced to go out and buy another box of pasta only to be stuck with a few remaining noodles for a recipe.

I believe I first saw lasagna roll-ups on an episode of Rachael Ray. She made lasagna roll-ups with a béchamel sauce, I followed the recipe to a tee, since this was back when I wasn’t making recipes quite my own yet. Thankfully, my family loved them. To put my lasagna roll-up making in perspective, this was back when I was in college and living at home! That’s how far lasagna roll-ups date back for me.

Easy Lasagna Bolognese Roll-Ups made in less than an hour from KatiesCucina.com

I make lasagna roll-ups a few times each year. Probably quarterly, and when I do make them they are always chocked full of veggies. Never with meat. That’s just how I roll (no pun intended). I’m starting to make quite a few freezer meals in preparation for the little bambino’s arrival next month. I made a double batch of my bolognese sauce the other weekend. I portioned it out and saved 2 cups of sauce for me to use for lasagna. I had this crazy idea to make lasagna roll-ups and use my bolognese sauce instead of a traditional tomato sauce. Best of all, we only ate half the lasagna bolognese roll-ups, so I got to freeze the other half for the future when we are in need of a delicious and quick homemade meal!

Easy Lasagna Bolognese Roll-Ups made in less than an hour from KatiesCucina.com

In less than an hour you can have a delicious homemade lasagna bolognese roll-ups. They are easy enough to make after a busy day at the office–I promise! Of course, serve it up with a salad and garlic bread.

Katie Original Recipe

Lasagna Bolognese Roll-Ups

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 9

Lasagna Bolognese Roll-Ups

Ingredients

  • 9 Lasagna Noodles
  • 1 cup Ricotta Cheese
  • 4 oz Light Cottage Cheese
  • 1 tsp Italian Seasoning
  • 2 tsp garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp shredded parmesan
  • 3/4 cup shredded mozzarella, divided
  • 2 cups bolognese sauce

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Cook lasagna noodles according to package (10-12 minutes). Strain the noodles and rinse with cold water (placing a few ice cubs in the colander to help cool the noodles down quicker). Once the noodles are cooled down begin to pat dry them.
  3. In a square baking dish, apply cooking spray to pan then spread 1 cup of bolognese sauce.
  4. Using a medium-size bowl, place ricotta, cottage cheese, Italian seasoning, garlic, salt, pepper, shredded parmesan, and 1/4 cup shredded mozzarella. Mix until well incorporated.
  5. Take one sheet of lasagna noodle and place 3 tablespoons to 1/4 cup of cheese mixture on one end. Carefully begin to roll. Place the first roll-up seam side down in the baking dish. Repeat until all lasagna noodles and cheese mixture are used. Cover with remaining 1 cup of bolognese sauce.
  6. Bake with foil on top for 20 minutes. Then add the remaining 1/2 cup of shredded mozzarella to the top, bake with foil off for 5 minutes or until cheese is melted and bubbly.

Notes

Have leftovers? Freeze in an airtight container for another meal!

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Cacio e Pepe quick and easy one-pot meal made in less than 20 minutes! Last Sunday, we rested from our baby shower. It was amazing and I honestly can’t say enough about it. Our family and friends are so generous and showered our baby boy with gifts galore. With all the festivities on Saturday it left me drained on Sunday. I honestly had enough energy to cook three meals, do a few loads of laundry, and go grocery shopping. That was it. That might sound like a normal day to most, but not for me. I’m so use to being on the go. Sitting on the couch on the weekends is a luxury in our home. Although in between the few things I did I managed to put my feet up and relax (and nap) a little bit. After breakfast I was pooped and spent most of my morning on the couch. When it came to lunch time I didn’t have the energy to make it, but knew that we needed to eat. That’s when I whipped up a quick and easy one-pot meal of Cacio e Pepe! Simply translated pasta with pepper and parmesan.

Cacio e Pepe

Even though I had no energy I was still able to make a “fancy” lunch in just minutes and with just one pot used! Woohoo. My husband was working away on the nursery (which is the norm around here) and as soon as we were done eating I was back on the couch to rest a little more before heading out to the grocery store.

Cacio e Pepe
The thing I love about Cacio e Pepe is that it requires very few ingredients and best of all I always have these ingredients on hand. Pasta, freshly ground black pepper, parmesan cheese, and olive oil.  You can’t get much more simpler than that. I like to think of Cacio e Pepe as a grown up spicy Italian version of mac and cheese.

Cacio e PepeHead on over to Food Fanatic to get the recipe for Cacio e Pepe and while over there enter to win Swissmar salt and pepper grinder Giveaway!


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Italian Seasoned Roasted Pumpkin Seeds from KatiesCucina.com

First off, how is it mid-October? I feel like the fall season is slipping right through my finger tips! Last weekend we worked on carving a few really cool pumpkins for our DIY blog. Think lots of power tools and eclectic pumpkins! I requested that my husband save some pumpkin seeds so I could roast some. I had Italian recipes on my mind. It was the same day I made the Italian Chicken Gnocchi Soup.

Italian Seasoned Roasted Pumpkin Seeds from KatiesCucina.com

I’m not one for pumpkin seeds but these just seemed right and oh-so good if you ask me! A nice crunch and full of flavor. Plus, my husband loved taking them to work. So if roasted pumpkin seeds are your thing… try my Italian seasoned roasted pumpkin seeds!

Looking for cool pumpkin carving tips? Head on over to my DIY blog to learn more!
Katie Original Recipe

Italian Seasoned Roasted Pumpkin Seeds

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 2 cups

Italian Seasoned Roasted Pumpkin Seeds

Ingredients

  • 2 cups pumpkin seeds
  • 1 tbsp salt
  • 1 tbsp olive oil
  • 2 tbsp grated parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning

Directions

  1. Rinse the pumpkin seeds very well making sure that all the pulp and pumpkin parts have been removed.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. In a large pot, bring water to a boil. Place pumpkin seeds in the boiling water with one tablespoon of salt and boil for 10 minutes. Strain and pat dry.
  4. Spread the pumpkin seeds on a baking sheet and drizzle with one tablespoon olive oil. Mix well and let them bake for 20 minutes, mixing half way through. While the seeds bake, mix, parmesan cheese, garlic powder, and italian seasoning. Set aside.
  5. Remove the seeds from the oven and toss in seasoning. Seal in a container for up to 1 week.
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Creamy Parmesan Risotto with Beet Greens from KatiesCucina.com #Go4Gourmet

Who loves a good creamy comforting pot of risotto? I do! When McCormick Gourmet reached out to me to take part in their Go 4 Gourmet challenge. It’s kind of like the tv show chopped. I was given 4 challenge ingredients to make the recipe. I could use as much or as little of any other ingredients that I wanted too, as long as I incorporated the 4 challenge ingredients into my recipe. The challenge ingredients: Arborio Rice, Beets, McCormick Gourmet Crushed Rosemary, and Balsamic Vinegar. This is how the recipe for Creamy Parmesan Risotto with Beet Greens was created!
Creamy Parmesan Risotto with Beet Greens from KatiesCucina.com #Go4Gourmet

As much as I love beets, I love the beet greens even more so. And since one of the challenge ingredients was beets I figured why not go the non-traditional route and cook with the greens.  The greens compliment the balsamic vinegar and the creaminess of the risotto brings it all together. Not to mention the aromatic, distinctive piney flavor the rosemary gives off.  So whether you are looking for a simple main dish for one or a side dish for two–this is the recipe for you to try!

Katie Original Recipe

Creamy Parmesan Risotto with Beet Greens

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 1 main dish or 2 side dish

Creamy Parmesan Risotto with Beet Greens

Ingredients

Directions

  1. In a large pot, on medium-high heat add olive oil, diced onion, and garlic. Mix well and cook for 3 minutes. Then add beet greens, mix well, and sauté for 5 minutes until wilted. Remove from the skillet and place in a bowl (set to the side).
  2. Add butter to the same pot and let it melt. Then add the arborio rice to the pot. Let it toast for 1 minute, mixing well. Add 1/4 cup of the chicken broth, mix well until all the broth has evaporated, then add another 1/4 cup. Repeat until all the broth is used, evaporated, and rice is almost cooked.
  3. Add the crushed rosemary, black pepper, and heavy cream. Mix well until cream is almost evaporated then mix in grated parmesan. Plate the risotto and nestle the beet greens on top. Drizzle a half tablespoon of balsamic vinegar over the greens. Enjoy.
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This post is brought to you by World Market.

Italian Chicken Gnocchi Soup from KatiesCucina.com @WorldMarket #GourmetGetaway #Italian #Soup #Chicken

You guys know how much I love World Market. I mean who doesn’t love to shop their? I can spend hours on end between the home decor and the large gourmet food and drink section. Oh, and if my husband comes along I’m bound to buy a half dozen different craft beers. Today, I’m sharing my recipe for Italian Chicken Gnocchi Soup! As the weather starts to get cooler many Americans run to the kitchen to make a big pot of comforting soup.

Italian Chicken Gnocchi Soup from KatiesCucina.com @WorldMarket #GourmetGetaway #Italian #Soup #Chicken

Gnocchi in a soup? I had the idea brewing in my head for quite some time, and upon returning home from Washington I knew exactly what would make this Italian-style chicken soup stand out. My secret ingredient, salami! I don’t know why, but it never occurred to me to add it to soup. On my first night in Washington we ate at a vineyard. I had a bowl of the orzo and salami soup. It was delicious and packed full of flavor. To be honest, I wasn’t sure what to expect when I first ordered it. Dummy me was thinking it would be large pieces of salami floating in the soup. Nope–nothing like that. It was tiny little diced up pieces of salami. It gave the soup so much depth, and its exactly what it did to my soup here today.


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One Pot Creamy Vegetable Spaghetti Primavera from KatiesCucina.com

I apologize for my absence last week. I have a great excuse… my kitchen was under construction! If you follow me on social media you saw bits and pieces of the progress take place. I cannot wait to unveil my new kitchen next month. We ripped out our formica countertops and replaced them with gorgeous butcher block. Before doing that my amazing husband (seriously, he deserves the biggest shout-out ever he has done it all with minor help from me), cut out two of the cabinet walls to extend my cabinets so I could use the wasted space the builder never built out. I gained an entire cabinet!  My friends at Moen send us the deepest sink on the planet and the new MotionSense Faucet by Moen. We extended our kitchen island so I have even more work space and built on a custom bookshelf to store my ever growing collection of cookbooks and other kitchen stuff. All that happened in the past week. In the coming weeks we have backsplash to do, a new door to install for our pantry, a custom spice rack to build, and hopefully some custom lighting. That’s all phase one, and we are both hoping for it to be done by the end of this month! I’ll share a glimpse into my kitchen on Katie’s Cucina but all the tutorials will be available on my DIY blog, Sew Woodsy.

One Pot Creamy Vegetable Spaghetti Primavera from KatiesCucina.com
Enough about my kitchen, let’s talk about this delicious one pot meatless meal! I’m all for less dishes after cooking and so is my husband who usually is a trooper and cleans them for us after dinner. I don’t know why I make more one pot pasta meals. This meals comes together beautifully in just under 30 minutes. Of course if you have carnivores in your home that demand meat you could always cook chicken on the side, slice it up, and serve it on top of a big bowl of this Creamy Vegetable Spaghetti Primavera! We prefer this dish just as it is. It makes for a wonderful lunch on the weekend and best of all it makes a lot so you could indulge on it later in the week. Or make it as a quick week night meatless dinner.

Head on over to Food Fanatic to get the recipe for Creamy Vegetable Spaghetti Primavera: Buon Appetito for Meatless Monday


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Grilled Italian Chicken with Veggies & Bow Tie Pasta from KatiesCucina.com

I’m so excited to share this recipe with you today. Its a recipe I cook often yet I’ve never shared it with the world and today I’m sharing it for a very special occassion. It’s my dear friend Aggie’s surprise virtual baby shower! If you’ve never visited Aggie’s Kitchen before, head on over there asap and check out her fresh and healthy recipes that the whole family will love. Aggie and I live near each other and I’ve had the opportunity to get to hang out with her in real life a few times now. We also randomly text message each other on any given day. Can I just tell you that I love the girl! We both eat very much alike… mainly vegetarian and every now and then will eat some meat. When I started brainstorming about what I would bring to her virtual baby shower this recipe came to mind.

aggie's baby shower invite

This is the ideal flexitarian meal to make. I’m pretty sure once Aggie reads this recipe she’ll be making it for her family. Tons of veggies and pasta in a light cream sauce and best of all the meat is on the side. So for those who want to partake in the meat you top the chicken right on top of the pasta! I know Aggie likes to eat healthy but today she can indulge a little with a cream sauce in this pasta! 


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Bolognese Sauce

Bolognese Sauce from KatiesCucina.com

Their is nothing quite like a hearty bolognese sauce on top of pasta. I might be a picky-meat-eater, but there is one thing I love, it’s bolognese sauce. My mom was never one to make meat sauce growing up. I think it was partly because I was so anti-meat at a young age. I wish I could tell you a story about how this recipe was passed down from my grandparents who immigrated from Italy, but its not. As I got older I started experimenting and figuring out what worked and what didn’t work in a bolognese sauce. I tried countless recipes and finally found one that I really enjoy.

Bolognese Sauce from KatiesCucina.com

What I can tell you is that I’ve learned to make a big batch of sauce. I serve half the sauce up that evening with dinner and then freeze the rest for a rainy day. The sauce freezes beautifully and you can put it in the refrigerator the day before you want to serve it to thaw it and then reheat on the stove top!  I love this sauce best with my homemade spaghetti recipe, although any pasta works fine.

Bolognese Sauce from KatiesCucina.com

Whether you just top your spaghetti with bolognese sauce or use this recipe for a hearty lasagna–either way your meat-loving heart will be content. This is a great recipe to entertain with. Make the sauce early in the day and just let it simmer on the stove—let the saucy aroma fill your home.

Slightly adapted from Go Bold With Butter

Bolognese Sauce

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 75 minutes

Yield: 10

Bolognese Sauce

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1/2 onion, minced
  • 1 carrot, peeled and minced
  • 2 tbsp garlic, minced
  • 1lb. ground pork
  • 1lb. lean ground beef
  • (2) 28oz. cans of crushed tomatoes
  • (1) 12oz. can of tomato paste
  • 1 tbsp dried parsley
  • 1 teaspoon sugar
  • 1/8 tsp red pepper flakes
  • 1/2 cup whole milk
  • salt & pepper
  • fresh parsley, basil, and parmesan cheese for garnish

Directions

  1. In a large pot, heat olive oil and butter. Then add onion and carrot and cook until onion is translucent about 3 minutes. Then add the garlic ground beef and ground pork to the pot. Cook on medium heat, breaking up the meat for 10 minutes or until the ground beef and pork are no longer pink.
  2. Once the meat is cooked add in the crushed tomatoes, can of tomato paste, dried parsley, sugar, red pepper flakes, whole milk, and salt and pepper to taste (I like to add 1/2 teaspoon of salt and pepper at a time). Mix well, place heat to medium-low, and let the sauce simmer for 45 minutes, stirring occasionally. Once the sauce has thickened pour it over pasta and garnish with fresh parsley, basil, and parmesan cheese.
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 Orzo Antipasto Salad via KatiesCucina.com #FlavorsOfSummer

When I think of picnics and barbecues I think of pasta and potato salads. Something about the quintessential side dish that gets me every time. I’ve made my tried and true pasta salad year after year but wanted to spice it up recently at a barbecue. That’s when I created this recipe for Orzo Antipasto Salad. Who doesn’t love tomatoes and fresh mozzarella? Why not put it into a pasta salad? I chose orzo pasta because its light and to be honest I neglect it more often than use it. So I wanted to do something with it.

Orzo Antipasto Salad via KatiesCucina.com #FlavorsOfSummer

This Orzo Antipasto Salad is loaded full of fresh tomatoes, mozzarella, olives, and pepperoni! I also love pasta salads because you can make them ahead of time and nine times out of ten they only get better over time! For this pasta salad I used Gourmet Garden Italian Herbs paste which made a pesto like taste throughout the pasta salad! This salad pairs beautifully with everything from burgers to pulled pork (pictured in the background).

Orzo Antipasto Salad via KatiesCucina.com #FlavorsOfSummer

Katie Original Recipe

Orzo Antipasto Salad

Prep Time: 40 minutes

Cook Time: 15 minutes

Total Time: 55 minutes

Yield: 8 servings

Orzo Antipasto Salad

Ingredients

  • 1 tbsp salt (for water)
  • 16 oz Box of Orzo Pasta
  • 1/4 cup Gourmet Garden Italian Herbs Paste
  • 1 tbsp Gourmet Garden Garlic Paste
  • 2 tbsp olive oil
  • 10 oz Mini Marzano Tomatoes, halved
  • 1/2 cup mini mozzarella, chopped
  • 1/2 cup Garlic Stuffed Green Olives, chopped
  • 25 slices of Pepperoni

Directions

  1. Cook pasta according to box instruction. Make sure to 1 tablespoon of salt to your pot. Drain the orzo in a colander and run under cool water until the pasta is at room temperature. Place pasta in a large container.
  2. Add to the container the 1/4 cup Gourmet Garden Italian Herbs paste, garlic paste, olive oil, mini marzano tomatoes, chopped mozzarella and olives, and pepperoni slices. Mix well until everything is incorporated. Refrigerate for 30 minutes before serving and store in a sealed container for up to 3 days.
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Celebrate Sweet Vidalia Flavors of Summer with the great tastes of fresh Vidalia Onions, Avocados from Mexico, Gourmet Garden Herbs, Johnsonville Italian Sausage, mangos, watermelon and Stemilt Cherries. Great food and good friends make everyday a party to remember so start entertaining and visit www.flavors-of-summer.com for recipes, coupons and entertaining tips.

Don’t forget to enter the Flavors of Summer Giveaway



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Lemon Bruschetta Pasta with Grilled Chicken from KatiesCucina.com

Bruschetta. How I love thee. I could eat bowls full of tomato and basil bruschetta. It had been a few years since last making a bruschetta chicken pasta. It use to be my go-to meal and to be honest I have no clue why it fell off the radar. I never blogged about it, so that right there tells me that I think its been almost 4 years since I’ve last made it. If I didn’t blog about it most likely it can be dated as a pre-blog recipe. When I made the recipe I would use a soup-mix pouch to get a lot of the flavors. I did not have the mix on hand and figured I would create my own version using fresh ingredients and flavors!


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