If You Give a Kid a Cooking Pot: One Pot Taco Pasta

Over the next several weeks, we'll be bringing you recipes for beginning cooks designed to teach basic cooking skills. So be on the lookout for all the recipes in the series. Today's recipe is part of the Cooking Challenge series.

This nostalgic dish is a twist on the hamburger helper you used to love as a kid. Just as simple to make, this creamy Taco Pasta with ground beef, vegetables, and cheese is prepared in one pot in less than 30 minutes, making your weeknight dinner easier than ever. 

One Pot Taco Pasta

1 pound ground beef

1 medium onion, diced

15 oz. can tomato sauce

10 oz. can Rotel, undrained

15 oz. can black beans, rinsed and drained

15 oz. can corn, drained

2 cups beef broth

1 packet taco seasoning

8 oz. elbow macaroni, uncooked

1 cup shredded cheddar cheese

1. In a large saute pan, brown the ground beef over medium high heat, breaking it up with a spoon. Drain off any excess grease.
2. Dice the onion, add it to the pan and cook until softened, about 3-5 minutes.
3. Add the tomato sauce, Rotel, black beans, corn, beef broth, and taco seasoning. Stir to combine.
4. Add the uncooked elbow macaroni, ensuring it’s submerged in the liquid. Add more beef broth or water if needed.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the pasta is cooked through and the liquid has been absorbed into the pasta. Stir occasionally to prevent sticking and test noodles.
6. Remove from heat and stir in the shredded cheddar cheese until melted.
7. Let cool for 5 minutes before serving.

You Can Get with This or You Can Get with That (Recipe Substitutions):

• Substitute ground turkey or chicken instead of ground beef.
• Substitute chicken broth or veggie broth for the beef broth.
• Substitute your favorite beans for the black beans.
• Reduce sodium by choosing a low-sodium taco seasoning.
• Substitute shell, rotini, or penne pasta for elbow macaroni, just make sure to adjust the amount of broth in the recipe, if needed.
• Substitute your favorite cheese for the cheddar cheese.
• Serve with hot sauce, sour cream, or guacamole, if desired.

This Is How We Do It (Kitchen Skills You'll Learn in This Recipe):

• Boiling vs. simmering
• Browning ground meat
• Chopping vegetables
• Measuring ingredients
• Reading and following a recipe
• Setting a timer

Mama Said Knock You Out (Prep Ahead for Easy Dinners):

If you have leftover taco pasta you want to freeze, put the taco pasta into individual airtight containers. It will keep well for up to two months.

When you are ready to serve, take the container out of the freezer and let it thaw in the refrigerator overnight. Reheat in the microwave.

If You Give a Kid a Cooking Challenge

This recipe is part of the three-part If You Give a Kid a Cooking Challenge recipe series. These recipes are designed to: 

• be easier to make
• have a minimal number of ingredients (minus pantry staples like oil and spices)
• be quick to prep 
• make enough for one person to have leftovers for a few days

Make sure to visit the main post to see all of the recipes in the series.

If You Give a Kid a Casserole Dish: Loaf Pan Lasagna

Over the next several weeks, we'll be bringing you recipes for beginning cooks designed to teach basic cooking skills. So be on the lookout for all the recipes in the series. Today's recipe is part of the Cooking Challenge series.

This recipe is a classic meat lasagna recipe but with directions adjusted to bake in a loaf pan so that you are making just the right amount for two people. If you double the recipe, you can easily skip that suggestion and assemble it in a casserole dish instead. 

With a 25 minute prep time, this recipe comes together in no time flat and is the perfect small batch pasta dish. Pair this lasagna with garlic bread and a side salad, and you've got a quick weeknight meal.

Loaf Pan Lasagna for Two

1 Tbsp olive oil

1/2 small yellow onion, finely chopped (about 1/3 cup)

1 clove garlic, minced

8 oz lean ground beef

1 Tbsp Italian seasoning

12 oz. marinara sauce

1 large egg

1 cup (8 oz) ricotta cheese

1 cup shredded mozzarella

1/2 cup plus 2 Tbsp grated Parmesan

1 box no-boil, oven ready lasagna noodles

1. Preheat oven to 375 degrees. Spray an 8 ½ x 4 ½ inch loaf pan with cooking spray. Set aside.
2. Sauté onion and minced garlic until translucent, about 4 minutes. 
3. Add ground beef and use a spoon to break it into pieces. Cook, stirring occasionally, until no longer pink, about 4 to 6 minutes. 
4. Add the Italian seasoning and cook 1 minute. Stir in the pasta sauce and let simmer while you make the ricotta mixture. 
5. In a medium bowl, combine 1 cup ricotta cheese, 1 egg, 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese, and mix well. Set aside.
6. Layer the sauce, ricotta mixture and noodles in the following order:
   - Spread 1/4 cup meat sauce mixture in the bottom of the prepared pan.
   - Add 2 noodles to cover sauce, breaking the ends off, if necessary, to fit the size of the pan.
   - Spread ricotta filling onto the noodles in the pan followed by meat sauce mixture. Make sure to cover all parts of the noodles with sauce so that all parts of the noodles cook completely through.
    - Repeat layering noodles, ricotta filling, and meat sauce.
   - Top the final layer of meat sauce with remaining mozzarella and Parmesan cheese. 
7. Cover with aluminum foil and bake on 375 for 40 min. Uncover and bake for 10 more minutes. Let stand for 10 minutes before serving.

You Can Get with This or You Can Get with That (Recipe Substitutions):

• Substitute the ground beef for Italian sausage or ground turkey. 
• If using beef with a higher fat content, make sure to drain the fat before moving on to Step 4.
• Substitute 1/2 teaspoon of onion powder or 1/2 tablespoon of dried onion flakes for the fresh chopped onion.
• Substitute garlic powder or jarred minced garlic for fresh minced garlic.
• Lazy Lasagna Option: Use steps 1-4 to make meat pasta sauce. Substitute 25 oz. bag of frozen ravioli for ricotta mixture and lasagna noodles. Mix pasta sauce and frozen ravioli in a 9 X 13 casserole dish. Sprinkle mozzarella and parmesan cheese on top. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake another 15 minutes.
• Easy Spaghetti Night Option: Use steps 1-4 to make meat pasta sauce. Serve over spaghetti noodles with a side of garlic bread and salad.

This Is How We Do It (Kitchen Skills You'll Learn in This Recipe):

• Browning ground meat
• Chopping vegetables
• Cracking eggs
• Measuring ingredients
• Preheating an oven
• Reading and following a recipe
• Sauteing vegetables
• Setting a timer

Mama Said Knock You Out (Prep Ahead for Easy Dinners):

Double the recipe and freeze one to enjoy later. You can freeze your extra lasagna either before or after cooking. 

Make your extra lasagna in a disposable aluminum pan; wrap twice in plastic wrap and once in aluminum foil. If you are baking the lasagna before freezing it, allow the lasagna to cool completely before wrapping it. 

When ready to cook the frozen lasagna, remove it from the freezer the day before you want to bake it. This will help it bake more quickly in the oven. Bake according to instructions in Step 7 above.

If You Give a Kid a Cooking Challenge

This recipe is part of the three-part If You Give a Kid aCooking Challenge recipe series. These recipes are designed to: 

• be easier to make
• have a minimal number of ingredients (minus pantry staples like oil and spices)
• be quick to prep 
• make enough for one person to have leftovers for a few days

Make sure to visit the main post to see all of the recipes in the series.

Roasted Corn Orzo Pasta Salad

As picnic and BBQ season rolls around, I always like to post a new side dish for you guys to try. This one is an easy one to put together and as a bonus, you might have some of the ingredients already growing in your garden (I did). This recipe makes a big batch so that you can feed a large crowd or you can take half to a cookout and keep half at home.

Roasted Corn Orzo Pasta Salad

1/2 cup plus 2 Tbsp olive oil

6 cloves garlic, minced

2 cups fresh cooked corn

2 pints cherry tomatoes, halved

1 lb orzo pasta

1/2 cup fresh basil, chopped

2 bunches green onions, sliced

5 Tbsp red wine vinegar

3 Tbsp lemon juice

3 tsp salt (or to taste)

1 tsp pepper (or to taste)

1. Cook orzo according to package directions. When pasta is finished cooking, drain and set aside to cool.
2. While pasta is cooking, add 2 tablespoon of olive oil to a large 5 quart sauté pan. Add garlic and sauté over medium heat for about 3 minutes.
3. Add corn, 1 teaspoon of salt, and 1 teaspoon of pepper and sauté 8 more minutes. Add pasta to corn and stir to incorporate. Remove from heat and let cool.
4. While corn is cooling, chop cherry tomatoes, basil, and green onions.
5. In a small bowl, combine 1/2 cup olive oil, vinegar, and lemon juice.
6. When corn and pasta mixture has cooled, add tomatoes, basil, and green onions and stir to combine. Pour dressing over salad and toss well.
7. Refrigerate at least 2 hours before serving.

Make sure to check out these other favorite Harris Sisters side dishes for your next summer cookout:

• Southwest Pasta Salad
• Rainbow Couscous Salad
• Southern Potato Salad
• Simple Greek Pasta Salad

Vegan Tomato Risotto with Roasted Vegetables

You just can't beat a risotto in the cold winter months. This creamy dish takes a bit longer with preparation, but it always pays off in the end. 

I remember the first time I had a tomato-based risotto. I was 29 years old and I was eating dinner in a restaurant with a group of work friends while attending a conference in New Orleans. We somehow ended up in a restaurant that didn't have a single vegetarian dish on the menu. I explained my dilemma to the server, and he spoke with the chef who offered to make me an off-menu creation - a tomato risotto with roasted vegetables.

This particular recipe features roasted vegetables and is cooked low and slow with a tomato puree base that results in a main dish that's rich and creamy. And it's the closest I've come to that dish that the New Orleans' chef made for me years ago. While your vegetarian and vegan friends will love it, you can also serve it to your gluten-free friends too. So, it checks a lot of boxes.

Vegan Tomato Risotto with Roasted Vegetables

Roasted Vegetables

1 Tbsp. olive oil

10 oz. cherry tomatoes, halved

2 medium red bell peppers, chopped

1 large zucchini, chopped

salt and pepper, to taste

Risotto

1 Tbsp. olive oil

1 large red onion, diced

3 garlic cloves, minced

1 cup Arborio rice

1 Tbsp. balsamic vinegar

1 cup of canned tomato puree or plain tomato sauce

2 cups vegetable stock, heated to a low simmer and kept warm

6.7 oz. sundried tomato pesto, oil drained

1 tsp. basil

salt and pepper, to taste

1. Preheat the oven to 350 degrees and add the olive oil to a large cookie sheet.
2. Halve the cherry tomatoes. Chop bell peppers and zucchini into small similar-sized pieces and spread out on the cookie sheet. Add salt and pepper and gently toss together in oil.
3. Roast vegetables for 30 minutes.
4. Add vegetable stock to a saucepan, bring to a gentle simmer, and keep warm over a low heat.
5. Dice onions and add olive oil to a large sauté pan.
6. Sauté the onion on a low-medium heat for a few minutes. Add the minced garlic and cook for another minute.
7. Stir in the Arborio rice and balsamic vinegar and stir for approximately 30 seconds.
8. Alternate adding the tomato puree and warm vegetable stock 1/2-cup at a time. Allow each 1/2-cup of liquid to be absorbed by the rice before adding the next.
9. After all liquid is absorbed, add in the sundried tomato pesto and the roasted vegetables. Give everything a stir and cook for a further 5 minutes until everything is cooked through and the rice is done. Make sure to taste the rice at this step to ensure that the rice is cooked to desired doneness. If the rice is still chewy at this step, add in more tomato puree or more vegetable stock 1/2-cup at a time until desired doneness.
10. Remove from the heat and stir in the basil, salt, and pepper. 

Notes:

If you've never made risotto the old-fashioned way before, remember to add in the liquids a half-cup at a time and stir until completely absorbed before adding in the next batch of liquids. This will help the Arborio rice to release its starch and gives the dish its signature creamy texture. 

While you might be inclined to crank up the heat to "speed up the process" this will only make the liquid evaporate more quickly, which isn't the goal. The goal is for it to be absorbed into the rice. If it evaporates, you'll be left with crunchy risotto. So, make sure you cook it over low-medium heat.

You can substitute 6 sundried tomatoes (diced) for the sundried tomato pesto, if desired.

Garnish with vegan Parmesan cheese alternative, if desired. If your family is not vegan (we have two vegetarians in our family, but no vegans), then feel free to garnish with Parmesan cheese before serving. 

If you're a fan of risotto, take a peek at this recipe too:

Roasted Asparagus Risotto

Italian Zucchini Roll Ups

This recipe is a really great one to make in the summertime, especially if you have a garden that's producing an abundance of zucchini and you're trying to figure out new ways to use it. In this recipe, you make strips of zucchini to replace the noodles and you fill them spinach, ricotta, and cover them with marinara sauce. (PSST: If you also have an abundance of garden tomatoes, you can make your own marinara sauce too!) This makes for a gluten free, grain free, low carb dinner that tastes delicious! A healthy version of lasagna? Well, this recipe still has plenty of cheese, so we'll call it a healthier version of lasagna.

Italian Zucchini Roll Ups

4 medium zucchini, thinly sliced lengthwise
30 oz ricotta cheese
2 Tbsp fresh basil, chopped
2 cups chopped spinach
¼ cup freshly grated Parmesan cheese
2 1/2 cups mozzarella cheese, shredded
1 large egg
4.5 cups marinara sauce* (if using jarred, this is 1.5, 26 oz jars)

1. Use a mandoline or vegetable slicer to slice zucchini into thin strips lengthwise so that they resemble lasagna noodles. 
2. Layer zucchini strips between paper towels to draw out excess water before baking.
3. Preheat your oven to 375 degrees.
4. In a medium bowl, mix together ricotta cheese, basil, spinach, Parmesan cheese, half of the mozzarella cheese, and egg.
5. Spray a 9 x 13 baking dish with cooking spray. Spread 3/4 cup of marinara sauce on the bottom of the dish.
6. Begin assembling your zucchini rolls by laying out the sliced zucchini noodles on a flat, clean surface.
7. Spread 1 heaping tablespoon of the ricotta mixture over each zucchini noodle. Then, roll up the zucchini noodle and place it in the baking dish. As you work, place each rolled noodle next to the previous noodle to hold them securely in place so that they don't unroll.
8. Pour remaining tomato sauce evenly over top of and in between the rolls. 
9. Bake for 45 minutes. 
10. Sprinkle the remaining mozzarella cheese over the top. Return to oven for additional 5 minutes or until cheese on top is melted and bubbly.

Here's a closeup of the top after the cheese on top has been melted. Yum!

Notes:

If you want to try making your own homemade marinara sauce, you can give these recipes a try:

Crockpot Marinara Sauce
Stovetop Marinara Sauce

Rather than rolling the "noodles" this recipe might make a good candidate for layering them lasagna-style between sauce and cheese layers. I have not tried this method yet, but let me know if you try this and if it works for you!

This post contains affiliate links.

Simple Greek Pasta Salad

Warmer weather is here, so that means pasta salads will soon be showing up at picnics, barbecues, potlucks, pool parties, and summer get togethers.

They're perfect for many occasions, and this side dish in particular is a real crowd pleaser. This simple Greek pasta salad has a homemade red wine vinaigrette dressing that makes it something special.

Simple Greek Pasta Salad

12 oz. bow tie pasta, cooked al dente
2/3 cup sliced red onion
15 cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup black olives, halved
1/3 cup red wine vinegar
1/2 cup olive oil
2 tsp lemon juice
2 tsp minced garlic
1 tsp granulated sugar
1 tsp oregano
1 tsp Italian seasoning
3/4 cup crumbled feta cheese
salt and pepper, to taste

1. Cook pasta according to package directions until al dente. Drain and set aside. While pasta cools, make the dressing.
2. In a small bowl, whisk together the vinegar, olive oil, lemon juice, garlic, sugar, oregano, and Italian seasoning.
3. Add chopped vegetables to the bowl with the pasta and toss. 
4. Pour the dressing over the pasta and vegetables and stir to combine. Refrigerate 3 hours or overnight.
5. When ready to serve, add the feta cheese and salt and pepper to taste. Toss the pasta salad again, and drizzle lightly with olive oil and vinegar if the pasta salad seems to have soaked up too much of the dressing.
6. Serve cold or at room temperature.

This one won't stick around for long!

If you're interested in some new side dish recipes to try for your next get together, give one of these a try:

• Southwest Pasta Salad
• Southern Potato Salad
• Miss Daisy's Frozen Cherry Salad
• Greek Chickpea Salad

Crockpot Marinara Sauce

I haven't shared a recipe with you guys in a while, and this one is perfect for summertime. Why? Well, it's an awesome way to use up a bounty of fresh garden tomatoes and basil, for one. But, even better than that, is that you can put all the ingredients into your crockpot first thing in the morning,  head out for your Summer adventures for the day, check back in on it again once in the afternoon, and your dinner is basically done!

So fresh from the garden marinara sauce with little to no effort? Yes, please!

Crockpot Marinara Sauce

5-6 pounds tomatoes

2 tablespoons olive oil

6-10 cloves garlic crushed

1 medium onion roughly chopped

1 teaspoon dried oregano

6 leaves fresh basil

1 teaspoon salt

1/2 teapoon pepper

sugar to taste

1. Add olive oil to crock pot and fill with tomatoes. Roughly chop onion and add on top of tomatoes. Add garlic and spices on top. 
2. Cover and cook in crockpot on low for 4 hours.
3. After the sauce has simmered and tomatoes are soft, process the tomatoes through a food mill over the crockpot to remove seeds and skins.
4. Taste test the sauce and add sugar to cut the acidity if needed (usually between 1-3 teaspoons).
5. Continue cooking in crockpot on low for an additional 4-6 hours, stirring occasionally. Make sure to vent the top so that excess moisture can evaporate and the sauce can cook down and thicken.
6. Serve when desired thickness is achieved.

Notes:

I use a 6 quart crockpot and just fill it to the top with tomatoes. It usually takes about 20-25 medium sized tomatoes.

Roma tomatoes are an excellent choice for making sauce because they don't have as much water content, however any tomatoes that you have available (especially if they are homegrown or fresh from your local farmers market) will work great! You just might have to cook them a little longer to get the sauce to thicken.

If you want to forego using the food mill and peel and de-seed the tomatoes on the front end, you can. But, cooking the tomatoes with the skins and the seeds helps to thicken the sauce with the natural pectin in the tomatoes. You can use an immersion blender instead of a food mill to smooth out your sauce if you've already removed peels and seeds before cooking.

If you are pressed for time and can't cook the sauce for a full 8 hours, you can opt to add a small can of tomato paste to the recipe.

Some Recipes You Might Want to Try This Sauce With

This marinara sauce would be fantastic with any Italian recipe that you make. Here's a list of some of our recipes that you might want to try with this sauce:

• Spinach Stuffed Shells
• Baked Ziti
• Pizza Fondue
• Veggie Lasagna

This post contains affiliate links.

Spinach Stuffed Shells

I know what you're thinking - why am I posting a baked pasta recipe when we're a few days away from the start of summer?

The answer is easy! You've never had pasta until you've had it with fresh marinara sauce and fresh basil from your garden.

Add to that the quick cooking nature of this recipe, and you've got a winner!

Spinach Stuffed Shells

32 jumbo pasta shells

1-1/2 tbsp olive oil

2 tsp fresh garlic, minced

8 oz. fresh spinach leaves, roughly-chopped

32 oz ricotta cheese

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 large egg

1 Tbsp fresh basil, finely chopped

1 tsp kosher salt

1/2 tsp black pepper

3 cups marinara sauce

1. Preheat the oven to 375 degrees. Cook the pasta al dente, according to package directions. Drain and place cooked shells in a single layer on cookie sheets to cool. Set aside.
2. Heat the olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add the garlic and cook until it begins to brown, about a minute or two. 
3. Add the chopped spinach and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, about 3 to 4 minutes. The spinach should be reduced by half. Remove from the heat and let cool.
4. In a mixing bowl, stir together the spinach, ricotta, 1 cup mozzarella, Parmesan, egg, basil, salt, and pepper until thoroughly combined. Pour 1/2 of the marinara sauce into the bottom of a 9 x 13 baking dish. 
5. Stuff cooled pasta shells with a generous amount of the spinach and ricotta mixture and place them in the baking dish.
6. Cover with the remaining sauce and bake covered with aluminum foil for 25 minutes. Remove the foil and continue baking until the top begins to brown and the sauce begins the bubble, another 10-15 minutes. 
7. Sprinkle with remaining 1 cup of mozzarella and cover again with aluminum foil. Allow to cool 10 minutes before serving. (Mozzarella will melt during this 10 minutes.) Serve warm.

Tips:

• Cook a couple of extra shells in case a few break while they cook.
• If you would like to use jarred marinara sauce, a 26 oz. jar will work.
• If you're growing basil in your garden and need to know how to preserve it for fall and winter cooking, make sure to read about how to dry fresh herbs.

Creamy Pasta Salad

With warm weather having arrived, invitations to cookouts and barbecues will soon start filling your calendar. Well, this is a perfect recipe to bring as a side dish. It's a creamy pasta salad with a kick of garlic flavor. Can't beat that!

This has been my go-to pasta salad recipe for years. It doesn't have any fancy ingredients and most people will willingly give it a try, which is always a bonus when you're bringing food to an event. Makes you feel all warm and fuzzy inside. ;-)

Creamy Pasta Salad

1 1b box penne pasta, cooked al dente per package instructions

1 large tomato, roughly chopped

1 large cucumber, roughly chopped

6 small green onions, chopped (green and white parts)

6 cloves garlic, minced

1 cup shredded cheddar cheese

1/3 cup sour cream

2 Tbsp mustard

1 1/2 cups mayonnaise

3 Tbsp parsley (or to taste)

salt and pepper to taste

1. Combine all ingredients in a large mixing bowl.
2. Refrigerate for at least 1 hour before serving.
3. Serve chilled. Refrigerate leftovers.

Notes:

If you're feeling a little more adventurous, give some of these other tried and true Harris Sisters side dish recipes a try:

• Southwest Pasta Salad (one of our most viewed and pinned posts)
• Greek Orzo Salad
• Marinated Cucumbers, Onions, and Tomatoes
• Fried Green Tomatoes
• Rainbow Pasta Salad
• Stovetop Baked Beans
• Greek Chickpea Salad
• Black Bean and Corn Succotash

Spinach White Bean Gnocchi

Well, I surprised even myself with this recipe. I wanted to make dinner with ingredients I already had on hand and it turned out great! This recipe features a creamy Alfredo sauce but it's balanced out with spinach and white beans so you don't feel quite so guilty! ;-)

We'll be making this one again soon!

Spinach White Bean Gnocchi

4 oz. cream cheese, cubed

1 stick butter

1 cup Parmesan cheese

1 cup milk

4 cloves garlic, minced

10 oz. package frozen creamed spinach

1, 15 oz can white beans, drained

2, 16 oz packages gnocchi

salt and pepper to taste

1. In a large saute pan, combine cream cheese, butter, Parmesan cheese, milk, and garlic over medium low heat. Cook on medium-low heat until cream cheese and butter are melted and all ingredients are incorporated, stirring frequently.
2. While sauce is cooking, prepare spinach and gnocchi according to package directions. Drain gnocchi.
3. Add drained beans, prepared spinach, and drained gnocchi to sauce. Stir to combine. Add salt and pepper to taste.

Pesto Ricotta Pasta

This recipe is super simple AND delicious. You'll definitely want to give it a try.

Pesto Ricotta Pasta

16 oz. penne pasta

8 oz. jar pesto

6 cloves garlic, minced

32 oz. Ricotta cheese

2 cups fresh spinach, chopped

salt and pepper to taste

1. Prepare pasta according to package directions until al dente. Drain.
2. While pasta cooks, pour the olive oil out of the pesto and into a large saute pan. Add garlic and cook over medium heat for two to three minutes. Add remaining pesto to pan.
3. Add spinach, cover and cook for another few minutes until spinach is wilted.
4. Stir ricotta cheese into the mixture and continue to cook until mixture is smooth and heated through, about five minutes.
5. Add drained pasta, salt, and pepper to mixture and serve.

Notes:

This makes a large batch of pasta that can feed at least 6 to 8 people. If you have leftovers, reheat them in a pan on the stove over low heat, adding a little milk and stirring while heating. This method is preferred to reheating in the microwave.

If you prefer, you may substitute other vegetables for the spinach. Cook accordingly until desired tenderness before adding to the recipe.

Portobello Mushroom Stroganoff

This recipe is a quick and easy vegetarian variation of beef stroganoff. So, mushroom lovers unite! This one's for you. :-)

Portobello Mushroom Stroganoff

3 Tbsp butter

1 large onion, diced

3/4 lb. portobello mushrooms, sliced

1 1/2 cups vegetable broth

1 1/2 cups sour cream

3 Tbsp all purpose flour

8 oz dried egg noodles

salt and pepper to taste

1. Prepare egg noodles according to package directions. Boil until al dente, about 7 minutes. Remove from heat, drain, and set aside.
2. While egg noodles cook, melt butter in a large saute pan over medium heat. Add onion and cook for two minutes or until softened.
3. Increase heat to medium-high and add sliced mushrooms. Cook for an additional five minutes, or until mushrooms are wilted and browned. Transfer mushroom mixture to a bowl and set aside.
4. In the same pan, stir in vegetable broth. Bring to a boil and cook until the broth has reduced by 1/3.
5. Reduce heat to low, return the mushroom mixture to the pan, and remove pan from heat.
6. Stir together sour cream and flour, then blend into mushroom mixture.
7. Return pan to burner and continue cooking over low heat until the sauce thickens.
8. Season to taste with salt and pepper. Serve over cooked egg noodles.

Roasted Asparagus Risotto

Although there are a wealth of "quick" risotto recipes floating around on the Interwebs, I believe that this is one dish that is best left to the "old fashioned" way of cooking. Yes, it will take a little time and effort on your part, but it will be worth it in the end.

Roasted Asparagus Risotto

1 bunch fresh asparagus

6 Tbsp olive oil

5 cups vegetable broth

2 Tbsp butter

1 small onion, minced

1 1/2 cups Arborio rice

2/3 cup white wine

1/2 cup Parmesan cheese

salt and pepper to taste

1. Preheat oven to 400 degrees. Cut woody ends off of asparagus and discard. Cut remaining asparagus into bite-sized pieces and place on a cookie sheet. Drizzle with 3 tablespoons olive oil. Roast in the oven for 20 minutes.
2. While asparagus roasts, bring vegetable broth to a boil in a small pan, then reduce to a low simmer.
3. Melt butter and remaining olive oil in a large pot over medium heat. Stir in onions and cook for 2 minutes or until softened. Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted.
4. Once the rice is toasted, add the wine and stir until incorporated.
5. Gradually add simmering vegetable broth to rice one ladle at a time, stirring continuously until broth is absorbed. Risotto will become creamy but al dente.
6. Once all vegetable broth has been added and stirred in, add Parmesan and roasted asparagus. Stir to incorporate. Add salt and pepper to taste if desired.

Notes:

This recipe really is a labor of love, but it is delicious and well worth it. I recommend you wear comfortable shoes and pour yourself some of the remaining wine because you'll be in the kitchen for a while!

If this recipe sounds up your alley, then make sure to check out all of our other roasted vegetable recipes:

• Roasted Pumpkin Puree
• Garlic Roasted Asparagus
• Roasted Tomato Soup with Garlic Parmesan Croutons
• Garlic Roasted Green Beans
• Roasted Cauliflower and Cheddar Soup
• Creamy Spinach and Red Pepper Dip (featuring Roasted Red Peppers)

Creamy Tomato and Spinach Pasta

This recipe is definitely a keeper. It cooks up quickly (perfect for weeknights) and is mostly made up of ingredients you'll likely already have on hand. (Just make sure to pick up a bag of spinach at the grocery store so that you can give this one a try!)

Beginning to end, this recipe takes about 25 minutes. Dinner in less than a half hour? Indeed! 

Creamy Tomato and Spinach Pasta

2 Tbsp olive oil

1 large onion, minced

4 cloves garlic, minced

1, 15 oz can diced tomatoes

1, 15 oz can tomato sauce

1 tsp dried oregano

1 tsp dried basil

1 tsp salt

pepper to taste

1, 6 oz can tomato paste

1 cup pasta water, reserved

4 oz cream cheese, cubed

1/2 cup Parmesan cheese

1 lb penne pasta

1, 9 oz bag fresh spinach

1. Cook pasta according to package directions. Reserve 1 cup pasta water before draining.
2. While pasta cooks, add onion, garlic, and olive oil to a large skillet. Saute over medium-low heat until onion is transparent, about 5 minutes.
3. Add diced tomatoes, tomato sauce, spices, tomato paste, and reserved pasta water. Stir until tomato paste is dissolved.
4. Reduce heat to low. Add cream cheese and Parmesan cheese. Whisk to incorporate. Continue to whisk until cheeses are melted.
5. Add fresh spinach and stir into sauce until it has wilted, about 5 minutes.
6. Add drained pasta and stir until well coated.

Peanut Noodles

This recipe is so easy to whip up and if your kids are fans of peanut butter, then they'll surely like this quick and easy pasta dish.

Peanut Noodles

8 oz. thin spaghetti noodles

1 bunch green onions, sliced

1 head broccoli, chopped into florets

1 carrot, chopped

8 oz. firm tofu, drained and cubed

2 Tbsp sesame oil

1 tsp ginger powder

1/3 cup peanut butter

1/4 cup soy sauce

1/4 cup hot water

1 Tbsp apple cider vinegar

1 tsp granulated sugar

red pepper flakes to garnish (if desired)

1. Bring water to a boil and prepare spaghetti noodles as directed on package. Steam vegetables in basket placed over the boiling water as the pasta cooks. Drain pasta and combine with steamed vegetables in pasta pot.
2. In a medium saute pan, saute tofu over medium-low heat for about 7 minutes in 2 Tbsp sesame oil. Add green onions and saute until tender.
3. Add ginger, cook and stir for 1 to 2 minutes.
4. Mix in peanut butter, soy sauce, water, vinegar, and sugar. Stir over heat until ingredients blend into a sauce.
5. Remove from heat and stir into noodles and steamed vegetables. Serve. May garnish with red pepper flakes if desired.

Notes: 

Recipe can be doubled if feeding a larger group.

This recipe tastes great served cold the next day.

Vegetarian Baked Ziti

Vegetarian baked ziti is one of my go-to recipes for Italian night. This baked pasta recipe is quick, easy, and delicious and makes enough to feed a crowd. And, it's another great way to sneak veggies into your family's diet. Do YOU see any veggies in this dish (besides the tomato sauce)? I didn't think so . . .

Vegetarian Baked Ziti

16 oz. ziti pasta

2 Tbsp. olive oil

1 large onion, minced

4 cloves garlic, minced

2 small zucchini, minced

8 oz. mushrooms, minced

6.5 cups of marinara sauce ( if using jarred sauce, this is 2, 26 oz. jars)

6 oz. sliced provolone cheese

1.5 cups sour cream

8 oz. shredded mozzarella cheese

1. Cook pasta according to package directions until al dente, drain.
2. While pasta is cooking, saute onion, garlic, zucchini, and mushrooms in olive oil over medium high heat for about 10 minutes or until vegetables are tender. Add marinara sauce and simmer for 5 minutes.
3. Preheat oven to 350 degrees. Spray a large, deep cooking dish with cooking spray. 
4. Layer ingredients as follows: sauce mixture, 1/2 of ziti, provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese, and remaining sauce mixture.
5. Bake for 30 minutes.

Notes: 

Once you mince all of the vegetables and cook them into the sauce, you'll have a thick sauce but your kids won't be able to spy the veggies in it! It'll look like this:

This recipe needs a VERY large and deep baking dish to accommodate all of the ingredients. I use a Corningware 2.8 Liter casserole dish, which is the equivalent to 2 1/2 quarts, and I usually have sauce left over. If you have a 3 quart baking dish, that would be the best size to use.

I always place the whole casserole dish on top of a cookie sheet to bake in case any of it bubbles over.

Also, you want to make sure that all of the noodles are covered with sauce on the final layer so that they don't dry out when baking. See this noodle right here? You want to cover that up with sauce.

Once you dig down through all of the layers to serve the finished dish, you'll find that they've mixed together into a cheesy baked pasta dish that's hard to resist! Yummy!

Southwest Pasta Salad

If you're looking for a quick and easy pasta salad recipe that isn't your run of the mill recipe, then this is for you. We've made this for quite some time. I make it as written, but Ryan Barrett Walkush swears that it would also be tasty with jalapeno peppers in it, so give that a try if you're adventurous.

This is the perfect dish to take to all of those summer cookouts!

Southwest Pasta Salad

16 oz. rotini pasta

2/3 cups Ranch dressing

1 15 oz. can kidney beans, drained and rinsed

1 15 oz. can black beans, drained and rinsed

1 15 oz. can whole kernel corn, drained and rinsed

2 large tomatoes, chopped

1 cup shredded cheddar cheese

1 1/2 Tbsp ground cumin

1/2 Tbsp chili powder

1 tsp onion powder

1/4 tsp dried red pepper flakes

salt and pepper to taste

1. Cook pasta according to package directions until al dente. Drain and rinse in cold water.
2. Place in a large mixing bowl. Mix with Ranch dressing, beans, corn, tomatoes, cheese, and spices.
3. Chill salad in refrigerator until ready to serve.

Notes: 

Ryan Barrett Walkush LOVES this recipe (and he hates most pasta salads) BUT he is not a fan of onions in general. Therefore, you will notice that this recipe is written with a mere 1 teaspoon of onion powder. If you are a fan of onions, feel free to substitute this ingredient with some chopped green onions or a small diced white or red onion.

Make sure to check out some of these other Harris Sisters favorites for your next summer cookout:

• Roasted Corn Orzo Pasta Salad
• Rainbow Couscous Salad
• Broccoli Quinoa Salad with Honey Lemon Dressing
• Easy Southern Cole Slaw
• Simple Greek Pasta Salad

Crock Pot Macaroni & Cheese

Trust me when I tell you that this recipe is just as quick and easy as those little boxes of shells. And, you can actually identify all of the ingredients - SCORE!

Crock Pot Macaroni & Cheese

Cooking spray

2 cups skim milk

1 12 oz can evaporated milk
8 oz. cream cheese, cubed

1 tsp dry mustard powder

1 tsp onion powder (if desired)

1/4 tsp pepper

1 tsp salt

16 oz. cheddar cheese*, shredded

16 oz. uncooked elbow macaroni

1. Spray the crock pot with cooking spray.
2. In a mixing bowl, whisk together milk, evaporated milk, mustard powder, onion powder, salt and pepper.
3. Pour milk mixture into the crock pot. Add cheese and uncooked macaroni. Stir gently to mix.
4. Turn crock pot on low and cook 2-3 hours, or until the macaroni is tender. Serve immediately.

Notes

Do not cook more than the recommended time, or it will dry out.

I prefer to use extra sharp cheddar cheese, but you be the judge as to what type of cheese your family prefers in this recipe.

Remember, 16 oz of cheese, shredded is more than 16 oz of shredded cheese (bagged)!

The recipe above is shown with whole wheat pasta. You could also "kick it up a notch" by using the new Hidden Veggie pasta. (And, yes, I know that I am totally dating myself by even entertaining the saying "kick it up a notch" - for my next trick, I will be "busting a move" - prepare yourself.)

Marinara Sauce

Today I bring you not one but TWO fabulous things: a gardening tip and a marinara sauce recipe to go along with it. It's no secret that summer will be upon us soon, and if you planted your vegetable garden when you were supposed to (and didn't drag your feet like I did), then perhaps you will be overrun with fresh tomatoes soon.

That's where the tip comes in. If you're like me, you'll be harvesting more tomatoes than you know what to do with before you know it. Take any that you can't eat right away, wash them, dry them, and put them in a gallon size freezer bag. Store them in your freezer. Continue adding tomatoes to the bag throughout gardening season. Heck, you might even need to start other bags as the first one fills up. This will ensure that you have fresh tomatoes to use in this recipe and you can have delicious homemade marinara sauce any time of year.

Marinara Sauce

40 ripe tomatoes 

1 cup olive oil

3 large onions, minced

16 cloves garlic, minced

1 cup red wine of choice

1/3 cup dried basil

2 tsp dried oregano

2 tsp salt

1/2 cup sugar

2 12 oz cans tomato paste

1. If tomatoes have been previously frozen, thaw them, and then place them in a large pot and cook over medium heat (covered) for approximately 10-15 minutes or until tender and no longer frozen. If tomatoes have not been previously frozen, quarter them, place them in a large pot and cook them over medium heat (covered) for approximately 5-10 minutes or until tender. (You will not need to add water - the juice from the tomatoes will suffice for cooking purposes.) 
2. Assemble a food mill over the pot and process tomatoes to remove seeds and skins.
3. In a large pan, cook onion and garlic in oil and butter until onion starts to soften, about 5 minutes. Add wine to the onion and garlic mixture and cook for another 3 minutes.
4. Combine onion, garlic, and wine mixture with tomatoes.
5. Stir in basil, oregano, and salt. Cover and cook over low heat for 15 minutes. 
6. Uncover and simmer for 2 hours, stirring frequently and checking for thickness of sauce.
7. Once sauce has reached almost desired thickness, stir in tomato paste and sugar. Continue stirring frequently.

Notes:

The number of tomatoes is approximate based on the size of your tomatoes. I usually fill my 8 quart pot nearly to the top with ingredients and then let everything cook down.

You can substitute approximately 7, 28 oz. cans of tomato sauce or diced tomatoes for fresh tomatoes if fresh tomatoes are not available. If using canned tomatoes, you can skip the step with the food mill and use a handheld immersion blender to smooth out your sauce.

I like to test the thickness of the sauce using the "spoon test" - if a wooden spoon can stand straight up in the pot on its own, the sauce is thick enough!

You can process this marinara sauce using water bath canning instructions by adding 2 Tbsp. of bottled lemon juice to each quart sized mason jar before filling hot jars. Process jars for 35 minutes.

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Greek Orzo Salad

So if you're already dreading the thought of dragging out the same old pasta salad recipes that you use year after year (and hey, there's a place for them, trust me, I just posted a recipe for Rainbow Pasta Salad maybe a week ago), THIS recipe is definitely a showstopper.

It's a twist on the traditional pasta salad with Greek flavors that are delicious. Bring this as a side dish to your next cook out, and the guests will take notice.

Greek Orzo Salad

1 box uncooked orzo pasta

2 6 oz jars marinated artichoke hearts, chopped, marinade reserved

2 large tomatoes, diced

1 large cucumber, seeded and diced

1/2 red onion, chopped

1 cup crumbled feta cheese

1 2 oz can sliced black olives, drained

4 tsp dried parsley

1/2 tsp dried oregano

1/2 tsp lemon pepper

1/2 cup Greek dressing of choice

2 Tbsp lemon juice

2 Tbsp reserved artichoke marinade

1. Bring a large pot of water to a boil. Add pasta and cook until al dente, according to package directions. Drain and cool.
2. In a large bowl, combine pasta with all remaining ingredients. Toss and chill in refrigerator for at least 1 hour before serving.

Make sure to check out these other Harris Sisters favorite side dishes for your next upcoming summer cookout:

• Greek Chickpea Salad
• Roasted Corn Orzo Pasta Salad
• Rainbow Couscous Salad
• Southern Potato Salad
• Simple Greek Pasta Salad