Eggplant Parmesan Lasagna

Eggplant Parmesan Lasagna (slightly adapted from Woman’s Day, Servings: 8, Total Time: 1 hour, 20 minutes)

Ingredients

·         2 Tbsp. olive oil

·         1 large egg

·         4 egg whites

·         1 ½ cups panko bread crumbs

·         ½ cup all-purpose flour

·         2 medium (about 2 ¼ pounds total) eggplants

·         1 container (16-oz.) lowfat small-curd cottage cheese

·         1 container (15-oz.) part-skim ricotta

·         1 ½  cups part-skim mozzarella, grated

·         ½ cup grated Romano or Parmesan cheese

·         2 Tbsp. grated Romano or Parmesan cheese

·         Black pepper

·         1 cup roughly chopped fresh basil

·         ½ cup roughly chopped fresh flat-leaf parsley

·         1 jar marinara sauce

Directions

1. Heat oven to 450 degrees F. Cover two large rimmed baking sheets with foil, spray with non-stick cooking spray. Beat the egg and egg whites together in a shallow bowl. Place the bread crumbs and flour in separate shallow bowls. Add 2 Tbsp. oil to the bread crumbs and mix to combine.
2. Slice the eggplants into 1/2-inch-thick rounds. Dip the eggplant rounds in the flour, then the eggs (letting any excess drip off), and finally in the bread crumb mixture, pressing gently to help them adhere; transfer to the prepared baking sheets. Roast until the eggplant is golden brown, 15 to 20 minutes. Reduce oven temperature to 400 degrees F.
3. Meanwhile, in a large bowl, combine the cottage cheese, ricotta, 1 cup mozzarella, ½ cup Romano or Parmesan, and ½ teaspoon pepper. Fold in the basil and parsley.
4. Spread ½ cup marinara on the bottom of a 9- by 13-inch baking dish. Top with a layer of eggplant (8 to 12 slices) and ½ cup marinara, and dollop with a third of the ricotta mixture (about 1 ½ cups). Repeat eggplant, marinara, and ricotta layers twice. Top with the remaining ½ cup marinara. Sprinkle with the remaining ½ cup mozzarella and 2 Tbsp. Romano.
5. Cover the dish tightly with a piece of foil (sprayed with non-stick cooking spray) and bake for 20 minutes. Uncover and bake until the top is light golden brown, 20 to 25 minutes more. Let stand for 10 minutes before serving.

I’ll start off by saying that I did not have enough eggplant to have three layers, so I ended with the cheese mixture and topped with more cheese!  I also used dried basil and parsley instead of fresh (1/3 of original amount) and a garden vegetable marinara sauce.  I used more panko and egg white than originally called for; the above accounts for those additional ingredients.  I used slightly less flour, but I kept the above at ½ cup.

This dish is very Italian – and very cheesy.  Now, I love cheese, but I would not use so much next time.  I think that I would cut it back, maybe using 2/3 of the amount called for in the original recipe. Of course, my husband didn’t think there was too much cheese.  He loved this and enjoyed helping to make it.  The cheese and sauce make the dish very creamy.  The eggplant remained tender and was fairly easy to cut through, I didn’t even need to use a knife.

This dish reheats well, so great for leftovers.  I look forward to making this again.

Simple Arrabbiata Sauce

Simple Arrabbiata Sauce (from Allrecipes, Total Time: 45 minutes, Servings: 4)

Ingredients

·         2 (28 oz.) cans diced tomatoes

·         2 Tbsp. olive oil

·         1 tsp. crushed red pepper flakes

·         4 cloves garlic, minced

·         1/3 cup chopped fresh basil

·         Salt and pepper to taste

Directions

1.       In a large saucepan, combine tomatoes, olive oil, and red pepper flakes. Simmer 30 to 40 minutes, or until sauce is thickened.

2.       Stir in garlic, and simmer 10 minutes. Remove from heat, and stir in basil, salt and pepper.

I served this sauce with spaghetti squash.  It had a good heat, not too much, though, so my husband could eat it.  The sauce is very thick and chunky.  I like that it’s easy to make and has a robust flavor – you can really taste the garlic and red pepper flakes.  I used minimal salt and pepper, but I did use dried basil, maybe about 1 Tbsp.  The fresh basil in our garden is definitely done for the season.  Enjoy!

Cajun Pasta Fresca

Cajun Pasta Fresca (slightly adapted from AllRecipes, Total Time: 25 minutes, Servings: 4)

Ingredients

·         1 spaghetti squash, cut in half with seeds and inner membrane scooped out

·         2 Tbsp. olive oil

·         1 tsp. minced garlic

·         1 28-oz. can diced tomatoes, undrained

·         1 tsp. dried parsley

·         1 Tbsp. Cajun seasoning

·         ½ cup grated Parmesan cheese

Directions

1.      Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.  Place spaghetti squash on baking sheet, cut side down.  Bake for 45 minutes.

2.      Remove squash from oven and allow to cool slightly.  Using fork, scoop out inside (should look like spaghetti strands).

3.      While squash is cooling, briefly sauté garlic in oil. Stir in tomatoes and remainder of juice. When tomatoes are bubbly, mash slightly with a fork. Stir in parsley, reduce heat and simmer 5 minutes more.  Add Cajun seasoning and Parmesan and cook 2 minutes.

4.      Toss squash with tomato sauce. Top with shredded mozzarella if desired.

The biggest change that I made to the original recipe is that I didn’t use pasta, I used spaghetti squash.  I am currently in a love affair with this variety of squash – I love the taste and texture and it serves as a healthy alternative to pasta.  I also used canned diced tomatoes instead of buying 13 plum tomatoes!  Looking back, I should probably have upped to 1.5 or 2 cans of 28 oz. size, but hindsight is 20-20. 

This dish is really easy and quick to make, even the spaghetti squash is pretty easy – just be careful when forking out the innards, no burns allowed!  The sauce was very thick and chunky, which is why I think more tomatoes would have been a good idea (or petite diced).  I liked the soft texture of the tomatoes against the firmer squash.  My sauce was slightly spicy, just a hint of heat, and full of flavor.  I feel that each element stood on its own, the garlic and parsley were not overpowered by the tomatoes or the Cajun.  I also only used the Parmesan and not the additional mozzarella called for in the original recipe – even the Parmesan felt a bit overwhelming with only the 1 large can of tomatoes.  The cheese and Cajun seasoning work nicely together with a bit of a flavor explosion!  If I used more tomatoes, I’d probably keep the other seasonings the same, or increase just a tad, and add the mozzarella.  I hope that you make this dish because my mouth is watering just writing about it!

Fresh Tomato and Basil Pasta with Feta

Fresh Tomato and Basil Pasta with Feta (slightly adapted from Kraft Recipes, Total Time: 30 minutes, Servings: 6)

Ingredients

·         3 cups chopped, ripe tomatoes

·         ½ cup  thinly sliced fresh basil

·         2 Tbsp.  olive oil

·         1 clove  garlic, minced

·         ¼ tsp.  salt

·         ¼ tsp.  ground black pepper

·         8 oz.  radiatore pasta (radiator-shaped pasta), uncooked

·         1 pkg. (4 oz.) crumbled Feta Cheese

Directions

1.)    Mix tomatoes, basil, oil, garlic, salt and pepper.

2.)    Cook pasta as directed on package; drain.

3.)    Toss hot pasta with tomato mixture and feta cheese. Serve immediately.

Another easy summer recipe!  We had a ton of cherry tomatoes from our own garden, so I decided to make a pasta dish with fresh tomatoes as the sauce.  I used 3 cups of the tomatoes, but then added even more to leftovers because it didn’t seem like enough (and I still had a lot left over).  This dish is easy to make and the taste is light and fresh – good for a hot day.  I really enjoy the combination of tomatoes, basil and olive oil, so the flavor was very pleasing.  The garlic and feta just helped enhance that flavor – nothing was overpowering.

I actually used penne instead of radiator because that is what we had in the pantry.  The only change I recommend is adding more tomatoes! 

Baked Squash and Pesto Gratin

Baked Squash and Pesto Gratin (adapted from Avocado Pesto, Servings: 4, Total Time: 1 hour)

Ingredients

·         2 large yellow summer squash

·         2 medium tomatoes

·         ⅓ cup basil pesto

·         1 cup shredded Italian cheese

·         salt and pepper

Instructions

1.)    Preheat oven to 375 degrees F.

2.)    Grease the bottom and sides of a baking dish with pesto.

3.)    Slice the squash and tomatoes into ¼ inch rounds.

4.)    Layer squash and tomatoes in a baking dish, brushing tops of each layer with pesto and sprinkling some salt and pepper.

5.)    Top with shredded cheese.

6.)    Bake for 45 minutes or until the juices are bubbling and the cheese has started to brown.

I had an open jar of pesto that I wanted to use and this recipe seemed like a perfect “excuse”.  I love summer squash – and if you pair it with cheese, it’s kind of difficult to go wrong.  I used the same ingredients as the original recipe, except that I used shredded Italian cheese because that’s what we had in our refrigerator.  I also made this into a casserole, whereas the original recipe says to use one baking sheet.

The taste was very Italian-ish, with the pesto and cheese.  The squash stayed a bit crunchy, which was a nice consistency against the soft tomato.  Overall, not a bad dish and pairs well with Trader Joe’s Italian Sausage-less sausage.

Quinoa Goat Cheese and Parmesan Cakes

Quinoa Goat Cheese and Parmesan Cakes (slightly adapted from Food & Spice, Servings: 6 three-inch cakes, Total Time: 15-20 minutes)

Ingredients

·         ½ cup soft goat cheese

·         1 ½ cups cooked quinoa (1/2 cup dried)

·         1/3 cup fresh grated Parmesan cheese

·         2 to 3 Tbsp. unbleached white flour

·         2 green or red chilies, seeded and finely chopped

·         2 shallots, finely chopped

·         ½ tsp. ground cumin

·         ¼ to ½ tsp. cayenne, to taste

·         1 tsp. dried basil

·         ¼ cup fresh parsley, finely chopped

·         ½ tsp. sea salt, or to taste

·         fresh cracked black pepper to taste

·         1 large egg, lightly beaten

·         1 Tbsp. olive oil

Directions

1.)    Mash the goat cheese with a potato masher or fork.

2.)    In a large bowl, combine the quinoa, cheeses, 2 Tbsp. of the flour, chilies, shallots, spices, herbs, salt and pepper, egg and 1 tablespoon of the olive oil. Stir until well combined, adding more flour or oil as needed to achieve a fairly moist mixture that can be shaped into roughly 6 small patties.

3.)    Heat a non-stick skillet over medium heat (use 2 Tbsp. olive oil if you wish). When hot, fry a few patties at a time until golden brown — about 5 minutes each side. Remove and let drain on paper towels.

My husband and I both enjoyed these cakes, although I found them better the first day that I made them.  They got a little dry for leftovers.  I liked the mix of Italian and Mexican flavors – it made for a nice mixture and no spice or flavor overwhelmed any other.  I could definitely taste the cheese in the patties, but all of the other spices melded together to make a nice little cake.  I may make these again, but unfortunately, the dry flavor of the leftovers is left in my mind more so than the nice soft consistency of when I first made them.  I did not serve them with any sauce, which may be why this happened.  

Easy Cheesy Ravioli

Easy Cheesy Ravioli (slightly adapted from Kraft Recipes, Total Time: 25 minutes, Servings: 6)

Ingredients

2 pkg.  (9 oz. each) refrigerated cheese ravioli or tortellini

1  red pepper, chopped

1 tub  (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread

1 cup  frozen peas

1 cup  shredded Italian cheese

Directions

1.)    Cook pasta as directed on package, omitting salt. Drain pasta, reserving 1 cup of the cooking water.

2.)    Cook and stir peppers in large nonstick skillet on medium heat 5 min. or until crisp-tender. Add 3/4 cup of the reserved water, cream cheese spread and peas; cook and stir 2 to 3 min. or until cream cheese is melted and peas are heated through.

3.)    Add pasta; stir to evenly coat. If sauce is too thick, thin with remaining reserved cooking water. Top with shredded cheese.

I made a few adjustments to the recipe, but wanted to include the basic information here.  First, I used tortellini instead of ravioli because it was lower in calories and sodium!  I could not find the low fat version of the cream cheese spread, but if your local store has it, go for it.  I used fresh instead of frozen peas because we had them in our CSA bag.  I followed the directions as above, but should have thrown in the fresh peas with the red pepper.  As is, they are quite crunchy (a little too much).  I also did not use the shredded cheese, I don’t feel that the dish really needed it.

Now, on to the taste of the dish.  I thought it was OK, but I didn’t love it.  I did add in some chopped garlic greens in the leftovers and that has really helped the flavor!  My husband liked it as is, so I guess it all depends on your preference for cream cheese (by the way, he also did not add extra cheese, which is a big deal!).  I recommend adding some pepper or garlic if you make this recipe.  If I make it again, I might try one of the other flavored cream cheese, just to see if that works a bit better.

Easy Cheesy Ravioli

Easy Cheesy Ravioli (slightly adapted from Kraft Recipes, Total Time: 25 minutes, Servings: 6)

Ingredients

2 pkg.  (9 oz. each) refrigerated cheese ravioli or tortellini

1  red pepper, chopped

1 tub  (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread

1 cup  frozen peas

1 cup  shredded Italian cheese

Directions

1.)    Cook pasta as directed on package, omitting salt. Drain pasta, reserving 1 cup of the cooking water.

2.)    Cook and stir peppers in large nonstick skillet on medium heat 5 min. or until crisp-tender. Add 3/4 cup of the reserved water, cream cheese spread and peas; cook and stir 2 to 3 min. or until cream cheese is melted and peas are heated through.

3.)    Add pasta; stir to evenly coat. If sauce is too thick, thin with remaining reserved cooking water. Top with shredded cheese.

I made a few adjustments to the recipe, but wanted to include the basic information here.  First, I used tortellini instead of ravioli because it was lower in calories and sodium!  I could not find the low fat version of the cream cheese spread, but if your local store has it, go for it.  I used fresh instead of frozen peas because we had them in our CSA bag.  I followed the directions as above, but should have thrown in the fresh peas with the red pepper.  As is, they are quite crunchy (a little too much).  I also did not use the shredded cheese, I don’t feel that the dish really needed it.

Now, on to the taste of the dish.  I thought it was OK, but I didn’t love it.  I did add in some chopped garlic greens in the leftovers and that has really helped the flavor!  My husband liked it as is, so I guess it all depends on your preference for cream cheese (by the way, he also did not add extra cheese, which is a big deal!).  I recommend adding some pepper or garlic if you make this recipe.  If I make it again, I might try one of the other flavored cream cheese, just to see if that works a bit better.

Vinny's Café (Dundalk, MD)

http://www.vinnyscafe.com/

My husband and I went to Dundalk, MD on Mother’s Day to see my grandmother.  While there, we went with her and my mom and stepdad to Vinny’s Café (grandmom’s favorite restaurant).  They had a fixed menu, but were able to make me a vegetarian pasta (ended up being spaghetti and marinara).  The service was extremely slow, but the atmosphere was pleasant.  We sat in a side room which had a few tables and a painted ceiling.  The chandeliers had medallions on the ceiling, very ornate!  The main room has a lot of tables and booths and more ornate painting.

So, now time for the actual meal.  The bread that they brought out included some tomato pie.  The tomato pie was on soft bread with crispy edges.  It had a mixture of marinara and parmesan on top.  It was really good, but I stayed away from the crust because they were a little too hard.  The bread basket was followed by a salad with house dressing (creamy Italian).  The dressing coated iceberg lettuce, tomatoes, and cucumbers.  I thought that the house dressing would be extremely good, but it was just kind of mediocre (similar to bottled dressing).  My main dish was spaghetti with marinara and was, unfortunately, quite bland.  There was a ton of it though! I actually had enough to make three additional meals!  I added some basil and red pepper flakes when I had the leftovers – that definitely added what I was looking for.  For dessert, my husband and I shared a slice of the Fondant Cake.  It consisted of chewy chocolate sponge cake layered with chocolate icing and topped with chocolate fondant.  Each bite was full of chocolatey goodness.  I will say that the dessert made up for the mediocre food. 

Will I go there again?  Of course!  It’s grandmom’s favorite restaurant and the dessert is delicious!

Tomato Zucchini Casserole

Tomato Zucchini Casserole (from AllRecipes, Servings: 4, Total Time: 1 hour, 15 minutes)

Ingredients

·         1 ½ cups grated Cheddar cheese

·         1/3 cup grated Parmesan cheese

·         ½ tsp. dried oregano

·         ½ tsp. dried basil

·         2 cloves garlic, minced

·         salt and pepper to taste

·         2 medium zucchinis, thinly sliced

·         5 plum tomatoes, thinly sliced

·         ¼ cup margarine

·         2 Tbsp. finely chopped onion

·         ¾ cup fine bread crumbs

Directions

1.      Preheat oven to 375 degrees F. Lightly butter a 9x9-inch pan.

2.      In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.

3.      Arrange half of the zucchini slices in the pan. Sprinkle ¼ of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another ¼ of the cheese mixture. Repeat layers.

4.      Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.

5.      Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.

This is not something that I would normally make because of the amount of cheese in it; however, I am glad that I tried it.  I made it for Easter lunch at my mother’s – I chose it because my stepfather is picky about the vegetables that he will eat.  Tomato and zucchini are both on the list.  Although it is not healthy, I made it according to the directions (for the most part, I did use margarine instead of butter) instead of trying to “health” it up.  I found that I needed 6-7 plum tomatoes, but I was using medium-sized ones.  If I was making it for myself, I would probably add another layer of veggies to the dish.   I also used triple cheddar instead of regular cheddar cheese.

Health aside, this dish was mmm-mmm, good.  It was very cheesy in the middle and the top had a nice crunchy, breading texture.  It was a tad runny because of the water from the tomatoes, so I recommend drying them or sprinkling with a little garlic salt before layering in the casserole.  My family loved it and wanted the recipe – they ate almost the whole dish, which has never happened before!  The zucchini also stayed a little crispy, which was a nice component with the tomatoes.  A winner in the taste department!  Just watch the portion control… 

Peasant Pizza with Goat Cheese

Peasant Pizza with Goat Cheese (from Better Homes & Gardens, Servings: 6, Total Time: 25 minutes)

Ingredients

·         1 ready-made pizza crust

·         2 oz. fat-free cream cheese (block style), softened

·         2 oz. semisoft goat cheese or feta cheese, crumbled (about 1/4 cup)

·         1 tsp. dried basil, crushed

·         1 clove garlic, minced

·         1/8 tsp. ground black pepper

·         3 plum tomatoes, thinly sliced

·         1 small yellow, orange, or green sweet pepper, cut into thin bite-size strips

Directions

1.      Preheat oven to 400 degrees.

2.      Place the pizza crust on a baking sheet.

3.      In a small mixing bowl stir together the cream cheese, goat or feta cheese, dried basil, garlic, and black pepper. Spread over the bread shell. Place the tomato slices and sweet pepper strips over the cheese mixture.

4.      Bake pizza about 12 minutes or until heated through.

This is so easy to make and very good.  I used goat cheese and yellow peppers, but may try the feta and red peppers next time I make it.  The peppers remained crisp after baking (and even upon re-heating for leftovers).  Both the peppers and the tomatoes taste very good with goat and cream cheese mixture.  My husband and I both enjoyed this pizza, finding it filling and scrumptious.  The crust had a little bit of a bite to it too, just a tad crispy.  This is a fairly healthy dish for pizza, and it is easy to reduce calories and fat by using reduced fat goat or feta cheese.  I am looking forward to trying different variations!

Roasted Red Pepper Cream Sauce

Roasted Red Pepper Cream Sauce (from AllRecipes, Total Time: 50 minutes, Servings: 8)

Ingredients

·         1 container roasted red peppers

·         2 Tbsp. minced garlic

·         ¼ cup fresh basil

·         3 Tbsp. extra virgin olive oil

·         2 cups half-and-half (I used fat-free)

·         ¼ cup grated Romano cheese

·         4 Tbsp. butter

·         salt and pepper to taste

Directions

1.      Chop peppers into small pieces, removing seeds as you go.

2.      In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.

3.      Place mixture in blender (careful it is hot), and puree to desired consistency.

4.      Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.

I served this sauce over a Mediterranean ravioli.  I think next time, I’ll choose regular pasta.  I’ll also use regular half and half instead of fat-free because our sauce ended up thin.  It had a slightly sweet flavor to it, I’m not sure if that was the sauce or the pasta.  I had to add some red pepper flakes to mine to get some good flavor out of it, so next time I’ll throw that in while its cooking.  Not a bad sauce, but I’ve had better.

Tomato Zucchini Casserole

Tomato Zucchini Casserole (slightly adapted from AllRecipes, Servings: 6, Total Time: 1 hour, 15 minutes)

Ingredients

·         1 cup shredded Italian cheese mix

·         1/3 cup grated Romano cheese

·         ½ tsp. dried oregano

·         ½ tsp. dried basil

·         2 cloves garlic, minced

·         salt and pepper to taste

·         2 medium zucchinis, thinly sliced

·         3 large plum tomatoes, thinly sliced

·         ¼ cup margarine

·         2 Tbsp. finely chopped onion

·         ¾ cup fine bread crumbs

Directions

1.      Preheat oven to 375 degrees F. Spray a 9x9-inch pan with Pam.

2.      In a large bowl, combine cheeses, oregano, basil, and garlic. Season with salt and pepper, and set aside.

3.      Arrange half of the zucchini slices in the pan. Sprinkle ¼ of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another ¼ of the cheese mixture. Repeat layers.

4.      Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.

5.      Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.

I think that this dish has a nice flavor to it and the veggies cook through in the time that they are in the oven.  I do recommend patting the zucchini and tomato slices dry with a paper towel and coating them with a mixture of garlic powder, oregano, and basil because the cheese and herb mixture only sticks to some of the veggies – those left high and dry just taste like veggies.  My husband and I both enjoyed this dish and I do plan on making it again.  The shredded Italian mix gave it more of an Italian taste than Cheddar would have (as the original recipe calls for), but ultimately, it’s your call!

Lasagna-Stuffed Mushrooms

Lasagna-Stuffed Mushrooms (adapted from AllRecipes, Total Time: 50 min., Servings: 2)

Ingredients

·         ¼ lb. Morningstar Farms Mealstarters burger crumbles

·         ½ cup fat-free small curd cottage cheese (I used a ½ cup mixture of shredded 5 Cheese Italian and Italian Pizza cheese)

·         1 egg

·         2 Tbsp. chopped green pepper

·         1 Tbsp. finely chopped green onion

·         1 Tbsp. chopped fresh parsley

·         salt and black pepper to taste

·         ¼ cup prepared pasta sauce, divided

·         6 large fresh mushrooms, or more as needed, stems removed

Directions

1.     Preheat oven to 375 degrees F. Spray an 8x8-inch baking dish with cooking spray.

2.     Cook and stir the crumbles in a skillet over medium heat, breaking apart as it cooks, about 10 minutes.

3.     Mix together the cheeses, egg, green pepper, green onion, parsley, and salt and pepper in a bowl until the mixture is well combined. Stir in the cooked crumbles.

4.     Place the mushrooms, hollow sides up, close together in the prepared baking dish. Spoon about 1 Tbsp. of the filling into the cavity of each mushroom, and allow remaining filling to overflow between mushrooms.

5.     Bake in the preheated oven until the filling is set, about 15 minutes.

6.     Remove dish from oven, and spread the pasta sauce evenly over the mushrooms. Return the dish to the oven, and cook about 5 more minutes.

7.     Let the mushrooms stand 5 minutes before serving.

Well, my mushrooms were kind of lasagna-stuffed.  The cottage cheese that we had in the refrigerator was not usable, so I used a mixture of 5 Cheese Italian and Italian Pizza Cheese.  Yummy!  I'm sure it would be tasty with cottage cheese as well.

I used portabella mushrooms and Tomato & Basil pasta sauce for this dish.  I thought that it tasted good and cheesy!  Next time, I will probably marinate the mushrooms in some balsamic vinaigrette, just to add to the overall tastiness.  Enjoy!

Tomato Cream Sauce

Tomato Cream Sauce (slightly adapted from AllRecipes, 5-6 servings, Total Time: 20 minutes)

Ingredients

·         2 Tbsp. olive oil

·         ½ small onion, diced

·         1 clove garlic, minced

·         1 (14.5 oz.) can Italian-style diced tomatoes, undrained

·         1 Tbsp. dried basil leaves

·         ¾ tsp. white sugar

·         ¼  tsp. dried oregano

·         ¼ tsp. salt

·         1/8 tsp. ground black pepper

·         ½ cup heavy cream

·         1 Tbsp. margarine

Directions

1.      In a saucepan, sauté onion and garlic in olive oil over medium heat. Make sure it doesn't burn.

2.      Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates.

3.      Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.

I served this over rotini cooked al dente and both my husband and I loved it.  It has a slightly sweet flavor.  The only thing that I had an issue with was that I tossed it with too much pasta, resulting it being slightly dry.  I will probably double the recipe next time.  It is quick, easy, and very tasty.  The next time I make it, I will substitute half-and-half for the heavy cream.  No other changes needed!  Enjoy!