Penne alla Vodka

Each day, when I look at the Blog Update thread on the What's Cooking board, I basically drool over each picture and recipe, bookmarking many to be tried in my kitchen.  When this one popped up from Laura, I knew it was one that would have to be tried in our home.  While my husband and I have varying opinions on what goes on top of our pasta (he's a tomato sauce guy and I'd rather have a little oil, garlic and dash of salt), we both agree that vodka sauce is delicious.  I had made some homemade pasta (light wheat pasta, using my KitchenAid pasta press - a wedding gift my husband didn't think I'd ever use, but I've definitely proved him wrong!), and I had leftovers which I had frozen a few nights earlier.  So this seemed like the right time to try this recipe out.

The recipe was pretty simple to make, though I was a little pressed for time due to a little mix up with another recipe I was trying out just before (post to come later this week on that), so I started making this sauce forgetting to prep everything (rookie mistake, I know!) so as I realized I needed to cut up some garlic, the onions ended up getting a tiny bit burned.  But, in the end, I don't think it mattered much.  The end result was delicious and I would definitely make this again.  It doesn't take too long, even with a little prep time (which I'll remember to use wisely next time!), so it's something that I can whip up after work and still eat at a relatively normal hour.  And honestly, aside from the 1/2 cup of heavy cream, the sauce doesn't really have anything unhealthy in it!

Penne alla Vodka (from Tide and Thyme)

Ingredients
 
1 (28-oz) can whole tomatoes, drained, liquid reserved
2 Tbs olive oil
1/2 small onion minced (about 1/4 c)
1 Tbs tomato paste
2 medium garlic cloves minced
1/4 tsp red pepper flakes
1/3 C vodka
1/2 C heavy cream
1 lb penne pasta
2 Tbs finely chopped fresh basil
Grated Parmesan for serving


Directions

Puree half of the tomatoes in food processor until smooth. 

Dice remaining tomatoes into 1/2 inch pieces, discarding cores.

Combine pureed tomatoes and diced tomatoes in liquid measuring cup add reserved liquid to equal 2 cups.

Heat oil in large saucepan over medium heat until simmering.

Add onion and tomato paste and cook, stirring occasionally, until onions are light golden around the edges, about three minutes.

Add garlic and pepper flakes; cook, stirring constantly until fragrant, about 30 seconds.

Stir in tomatoes and 1/2 tsp salt.

Remove pan from heat and add vodka.

Return pan to medium-high heat and simmer briskly until alcohol flavor is cooked off, 8 to 10 minutes; stir frequently and lower heat to medium if simmering becomes too vigorous.

Stir in cream and cook until hot, about 1 minute.

Add pasta sauce to penne pasta that has been cooked to al dente.

Stir in basil and adjust seasoning with salt and pepper, top with parmesan.

Spinach Artichoke Lasagna Rolls

I did not participate in the pasta recipe swap on the Nest message board, mostly due to the fact that I don't have any awesome recipes to submit.  But when the swap ended and everyone posted their results, I drooled my way through the blog postings.  One that stood out to me was for Spinach Artichoke Lasagna Rolls.  Now, I love me some spinach and artichoke dip.  I even have an amazing recipe for it that I can't wait to share here, but I don't make it too often because I would end up eating it all and that's never a good thing.

When I saw the post by Jey I fell in love.  Spinach and artichoke and other yumminess wrapped up in a lasagna noodle?  Yes, please!!  These lasagna rolls were easy to make and super delicious.  I never had a panicked moment where I thought I screwed it up (though I did have to make a panicked "we're out of shredded mozzarella" call to the husband).  It's so simple.  You cook the lasagna noodles, thaw the spinach (I heated it on a plate in the microwave for 4 minutes, then put it in my colander to squeeze out the access water), mix everything up, then spread, roll and bake.

My adjustments that I made were that I didn't use as much roasted red pepper (though I think I'll use the full amount next time, I thought my husband hated them, but it turns out he just dislikes raw red peppers) and I didn't use as much alfredo sauce.  I did the 1 cup in the mixture, but when I went to add the cheese and sauce to the tops when it was in the muffin pan, I just scooped a spoonful into each one, not using the full leftover amount.  I also used light alfredo sauce since I was trying to make this somewhat healthier (the recipe already calls for low fat cream cheese).

I normally wait a day or two to take leftovers for lunch so I vary my meals, but this was so delicious that I couldn't wait.  I even brought a little extra shredded mozzarella and put it on top as I heated it up in the microwave at my office.  It's just as delicious reheated!

Spinach Artichoke Lasagna Rolls – from The Jey of Cooking

• 12 Lasagna Noodles
• 1 8 oz. Package Reduced Fat Cream Cheese
• 1 10 oz. Package Frozen Spinach, thawed and drained
• 1 14 oz. Can Artichoke Hearts, quartered
• 2 Cups Shredded Mozzarella Cheese
• 3 Cups Alfredo Sauce, divided
• 3 Cloves Garlic, minced
• 1 tsp. Oregano
• 1/2 Cup Roasted Red Peppers, chopped
• 1/2 Cup Parmesan Cheese

Preheat oven to 375.   Spray a muffin pan or baking pan with cooking spray.

Cook and drain the noodles, then set them individually on waxed paper to prevent sticking.
In a medium bowl, combine the cream cheese, spinach, artichokes, 1 cup mozzarella, 1 cup alfredo sauce, garlic and oregano.  Mix well, then spread evenly on top of each noodle.  Sprinkle with the roasted red peppers.

Roll the noodles up tightly and place into the muffin tin (or baking pan, seam side down).  Top with remaining alfredo and mozzarella and sprinkle with parmesan.

Bake for 30 minutes, or until heated through.

Eggplant Lasagna

I've never been a big vegetable eater (much to my husband's dismay).  Eggplant had always been on my "I know I don't like it, even though I don't think I've ever tried it" list until I was at a party a few months ago and tried some eggplant parm and liked it.  Then about a month ago I ordered eggplant rollatini and LOVED it.  So, when we were coming up with what to make for dinner a few weeks ago, I searched for eggplant lasagna.  Not the kind that substitutes eggplant for the noodles, but uses it as a filling, and I came across this one.

My only complaint about this is that it says the total time is 1 hour, 10 min.  This might be the case if you start with sliced eggplant, chopped onions, etc, but I'd say it took me a good 45 minutes just slicing, chopping and prepping to make this.  In addition, "quickly brown"ing the 1 1/2 pound of eggplant wasn't done as "quickly" as it sounds!

You can tell by comparing my picture and the one from the original recipe, mine didn't seem to have as much cheesiness to it (though I used exactly how much the recipe called for).  Maybe next time I'll add extra mozzarella and sauce to the top layer.  I should also spread out the layers more so everything is even.

In general, it was very simple to make and it tasted delicious.  And between the eggplant and mushrooms, it gave me a good serving of veggies.

Eggplant Lasagna

Ingredients

1 1/2 pounds eggplant, thinly sliced

vegetable spray

2 tablespoons olive oil

1/2 cup chopped onion

16 ounces sliced mushrooms

9 lasagna noodles

1 jar (16 ounces) spaghetti sauce with vegetables

8 ounces ricotta cheese, part-skim

4 ounces shredded mozzarella cheese

 1/4 cup grated Parmesan cheese

 

Directions 

In large nonstick skillet sprayed with vegetable spray, quickly brown eggplant slices; set aside.

In the same skillet in hot olive oil, cook onion for about 3 to 4 minutes, stirring occasionally, or until tender.

Add mushrooms; cook, stirring frequently, about 5 minutes or until mushrooms are tender.

Cook lasagna noodles in boiling salted water according to package directions.

Into an 11x7-inch baking dish, spoon about 1/4 of the sauce.

Arrange three alternate layers of lasagna noodles, ricotta, mushroom mixture, mozzarella cheese, eggplant slices, sauce and Parmesan cheese.

Bake eggplant lasagna at 350° for 30 to 40 minutes.