Summer Chopped Veggie Orzo with Parmesan

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Zucchini and Harissa Couscous

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Pesto and Brussels Sprouts Cavatappi with Shrimp

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Pesto and Brussels Sprouts Cavatappi with Shrimp

Servings 4 people

Ingredients

• 18 ounces shredded Brussels sprouts
• extra virgin olive oil
• 3/4 teaspoon garlic powder
• salt and pepper
• 12-18 ounces shrimp defrosted, deveined, cleaned (12 ounces for 4 servings, 18 ounces for 6 servings)
• 8 ounce box cavatappi or preferred pasta
• 1/4 cup pesto sauce
• red pepper flakes

Instructions

• Preheat the oven to 400 degrees. Lay the Brussels sprouts out on a rimmed baking sheet and drizzle with olive oil. Season with 1/2 teaspoon of the garlic powder, salt, and pepper and toss to coat. Roast for 25 minutes, tossing every 5-10 minutes to avoid burning.
• Meanwhile, toss the shrimp in a large bowl with a large drizzle of olive oil and season with salt and pepper and the remaining garlic powder. Set aside.
• Bring a pot filled halfway with salted water to a boil. Once boiling, add in pasta and cook according to package directions until al dente. Drain and rinse in a colander. Add the pesto sauce into the pot used to cook the pasta and add in the pasta and cooked Brussels sprouts. Stir to combine. Cover the pot to keep warm.
• Heat a large skillet over medium high heat. Once skillet is heated, add the shrimp and cook for 3 minutes, flip, and cook another 3-5 minutes or until opaque. Using kitchen shears or a sharp knife, cut the shrimp up into bite-size pieces.
• Divide the pasta into bowls and top with shrimp. If desired, sprinkle with red pepper flakes.

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Sheet Pan Eggplant Lasagna from Skinnytaste Simple

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Sheet Pan Eggplant Lasagna from Skinnytaste Simple

Instead of the typical sky-high pile of noodles, sauce, and cheese, this unexpected and easy lasagna layers no-boil lasagna noodles and sliced eggplant in a sheet pan, creating a thin, lightened-up version of a family favorite.

Ingredients

• 1 1/2 pounds eggplant 2 medium or 1 large, sliced lengthwise into slabs 1/4 inch thick
• 1 15-ounce container part-skim ricotta cheese
• 2 ounces Parmesan cheese grated (1/2 cup)
• 2 1/2 cups shredded part-skim mozzarella cheese 10 ounces
• 1 large egg
• 4 cups good-quality jarred marinara sauce
• 16 no-boil lasagna noodles about 10 ounces, from 1 or 2 boxes

Instructions

• Preheat the oven to 425°F. Line two large 13 x 18-inch sheet pans with parchment paper. Divide the eggplant slices between the sheet pans. Spray both sides very lightly with oil and season with 1⁄4 teaspoon kosher salt and freshly ground black pepper to taste.
• Cover the sheet pans tightly with foil and bake until the eggplant is tender, 10 to 12 minutes. Transfer all the eggplant to one pan and use the other for the lasagna.
• Meanwhile, in a medium bowl, mix together the ricotta, Parmesan, 1 cup of the mozzarella, and the egg until thoroughly combined. Season with 1⁄4 teaspoon kosher salt and 1⁄2 teaspoon freshly ground black pepper.
• Spray the empty sheet pan lightly with oil.
• Spread 1 cup marinara over the bottom of the pan.
• Arrange half the lasagna noodles (about 8 sheets) so that they cover the whole pan (some overlap is fine), then top with half of the eggplant slices. Dollop the ricotta mixture evenly over the top, then pour over 11⁄2 cups of the marinara sauce. Repeat with the remaining lasagna noodles, then the remaining eggplant, and finally top with the remaining 11⁄2 cups marinara. Wrap tightly with foil. Bake until the noodles are tender, about 30 minutes.
• Uncover, sprinkle with the remaining 11⁄2 cups mozzarella, and bake until the cheese is melted and lightly browned, 5 to 7 minutes.
• Let the lasagna sit for 10 minutes before slicing. Cut into 8 pieces and serve immediately.

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Easy Parmesan and Broccoli Pasta

My family knows that at the start of the week, they’re getting Mommy’s “broccoli pasta.” Even though my oldest with grunt (he’s not a big fan of broccoli), they all end up gobbling it up.

There’s something about the cavatappi, the way it coats in the Parmesan sauce. The broccoli is chopped up so there aren’t any big chunks and it layers into the pasta.

The pasta sauce is simply made with pasta water, grated Parmesan cheese and simple pantry seasonings like garlic powder, oregano, and salt and pepper. We love ours covered with red pepper flakes, but for the younger ones, we skip the spicy kick.

The best part about this meal is that it’s great to have in your back pocket for those nights when you just don’t know what to serve for dinner. I’ve use roasted carrots, zucchini, tomatoes, onions, peppers, and the list goes on. I think keeping it to one vegetable is better (especially for pickier eaters.)

Our favorite proteins to serve this up with are canned tuna, chicken or pork sausage, roasted chicken, vegan sausages, and even fried eggs! Keep this recipe on hand and make it yours.

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Easy Parmesan and Broccoli Pasta

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Ingredients

• 16 ounces broccoli florets
• extra virgin olive oil
• 2 teaspoons of garlic powder
• salt and pepper
• Parmesan cheese enough to yield 1 cup grated cheese
• 1 8- ounce box of Banza cavatappi
• if desired: a protein of choice to serve with the pasta tuna, sausage, chicken, etc
• 1 tablespoon dried oregano
• as many red pepper flakes as you like

Instructions

• Preheat the oven to 400 degrees. Place the broccoli in a rimmed baking sheet, drizzle with olive oil, and season with 1 teaspoon of the garlic powder, salt and pepper. Toss to coat. Roast the broccoli for 30 minutes, tossing every 10 minutes, until fork tender. Transfer the broccoli to a cutting board and roughly chop up the broccoli.
• Grate your Parmesan cheese to yield 1 cup of grated cheese. Set aside.
• 10 minutes after starting the broccoli, bring a medium pot filled halfway with lightly salted water to a boil. Add the water is boiling, add the pasta and cook for 6-8 minutes or according to your pasta's directions. Drain and rinse, reserving 1/2 cup of pasta water.
• Meanwhile, cook your protein to your preference. I usually serve this with chicken sausage, but sometimes I'll just stir in canned tuna or top with a fried egg at the end.
• Once the pasta is drained and rinsed, add it back to the pot along with the cooked chopped broccoli, half of the Parmesan cheese, half of the pasta water, the rest of the garlic powder, oregano, red pepper flakes, salt, and pepper. Stir well, adding more water if you want to create more of a sauce and more Parmesan cheese if desired (or save the rest for the end garnish.)
• Divide the pasta into bowls, serve with your desired protein, and garnish with more Parmesan cheese.

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Cheesy Baked Winter Veggie Orzo

You may have made my Cheesy Baked Summer Veggie Orzo before, using seasonal produce like zucchini and bell peppers. If you liked that, then you’re going to love this season’s orzo bake!

These kind of meals get me through the tough weeks when I don’t have a minute to think about what to make for dinner. I just some roast veggies, toss them with cooked orzo (which only takes a few minutes to cook), sprinkle on some mozzarella and let the cheese melt.

It’s ideal for meal prep and frankly, gets better as it sits in the fridge. There are a few way you can change this up in case it becomes a staple:

• Add a sausage (or simply serve with sausage)
• Serve with a dollop of pesto or replace the marinara sauce with pesto
• Stir in some kale (I actually originally made it this way for my family and forgot to add the kale into the recipe photos!)

Cheers to easy, low fuss meals this holiday season!

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Cheesy Baked Winter Veggie Orzo

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Servings 4 people

Ingredients

• 20 ounces cauliflower florets
• 3 large carrots, diced
• 1 medium onion, diced
• extra virgin olive oil 
• 1/2 teaspoon garlic powder
• salt and pepper
• 8 ounces dry orzo
• 2 large garlic cloves, minced
• 1 1/4 cups Rao's Tomato Basil sauce (or similar)
• 2 cups shredded mozzarella cheese
• red pepper flakes for garnish

Instructions

• Preheat the oven to 425 degrees. On a rimmed baking sheet, add the cauliflower, carrots, and onions. Drizzle with olive oil, season with garlic powder, salt, and pepper and toss to combine. Spread in an even layer on the sheet. Bake for 35 to 40 minutes or until veggies are fork tender.
• While vegetables cook, prepare the orzo. Boil a pot of water and once boiling, add the orzo. Reduce heat to low to a simmer and cook for 7 to 8 minutes or until tender. Drain and rinse. Set aside.
• Heat a tablespoon of oil in a large, wide, oven-safe skillet over medium-high heat and add the garlic. Let garlic cook until fragrant, about 1 minute. Then, stir in the roasted vegetables, cooked orzo, and tomato sauce and stir to combine. Top with half of the mozzarella cheese, stir, and top with remaining mozzarella cheese. Cover and let cook for 5 minutes or until mozzarella on top is melted and gooey. Uncover and immediately garnish with red pepper flakes. Serve warm.

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Cheesy Baked Summer Orzo with Marinara

It’s not a hard sell here: marinara sauce, cheese, basil, orzo, and perfectly roasted, tender vegetables.

The key here is chopping the vegetables very small so they all roast quickly, evenly, and every pillowy bite of orzo has a little veggie in it. No more crunchy, big vegetables that turn off our little eaters (and adults, too!) – the vegetables flavor and enhance this dish in many ways.

You can customize this dish in the winter by using winter veggies like cauliflower or Brussels sprouts, too, and skipping the basil and instead using some grated Parmesan cheese or some sage.

If you wanted to keep this closer to a one pot dish, then just saute the vegetables in the same pot you assemble the orzo, sauce, and cheese and skip the roasting process. I love roasting vegetables, because it’s hands-free, but that’s just me.

Also, this does go fabulously with some pesto on top! And crusty bread on the side for dipping. But do you!

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Cheesy Baked Summer Orzo with Marinara

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 6 people

Ingredients

• 2 medium zucchinis, diced
• 1 large onion, peeled and diced
• 2 large red bell peppers, diced
• 2 large carrots, small diced
• olive oil
• 1 teaspoon garlic powder
• 2 teaspoons Italian seasoning
• salt and pepper
• 2 cups dry orzo
• 1 (24-ounce) jar tomato basil sauce (I love Rao’s)
• 2 cups shredded mozzarella cheese
• a bunch sliced basil, for garnish
• red pepper flakes for garnish

Instructions

• Preheat the oven to 425 degrees. On a rimmed baking sheet, add the zucchini, onion, peppers, and carrots.Drizzle with olive oil, season with garlic powder, Italian seasoning, salt, and pepper and toss to combine. Spread in an even layer on the sheet. Bake for 15to 20 minutes or until vegetables are fork tender.
• While vegetables cook, prepare the orzo. Boil a pot of water and once boiling, add the orzo. Reduce heat to low to a simmer and cook for 7 to 8 minutes or until tender. Drain and rinse. Set aside.
• Reserve 1/3 cup of the cooked vegetables and set aside. Place a large, wide, oven-safe skillet over medium-high heat and add the rest of the vegetables, cooked orzo, and tomato sauce and stir to combine. Top with half of the mozzarella cheese, stir, and top with remaining mozzarella cheese. Cover and let cook for 5 minutes or until mozzarella on top is melted and gooey. Uncover and immediately garnish with basil, red pepper flakes, and reserved cooked vegetables. Serve warm.

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Fried halloumi, that’s all you need to know. It’s salty and warm and firm and is exactly what this spicy eggplant pasta needed to take it to the next level.

This is a quick and easy dish that comes together surprisingly quickly for how robustly flavorful it is. This pasta is inspired by pasta alla norma, an eggplant pasta originally made by the Sicilians, typically topped with ricotta salata. Instead of using ricotta, I tried halloumi for a fancy spin.

I love fried halloumi in everything – tacos, pitas, even in fried rice (don’t knock it ’til you try it!) and I hope this inspires you to try it out.

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Spicy Eggplant Pasta with Fried Halloumi

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4 people

Ingredients

• extra virgin olive oil
• 1 8.8oz package halloumi, sliced into ¼-inch thick pieces
• 2 small Italian eggplants (or 1 large), halved lengthwise and cut into ¼-inch thick half moons
• salt and pepper
• ¼ teaspoon red pepper flakes
• 3 garlic cloves, minced
• 1 small red onion, diced
• 2 tablespoons tomato paste
• 1 (28-ounce) can whole peeled tomatoes
• 1 pound pasta (penne, ziti, or rigatoni work great here)
• sliced basil, to garnish

Instructions

• Heat 2 tablespoons of oil in a large skillet over medium heat. Once oil is shimmering, add the halloumi and cook for 2 minutes per side or until nicely browned and slightly softened. Using tongs, transfer to a paper towel lined plate and set aside.
• Immediately add another tablespoon of oil to the pan and add as much eggplant as will fit in a single layer and season with salt and pepper.Cook until eggplant is browned, flipping occasionally, about 10 minutes.Transfer eggplant to a paper towel lined pate and continue with remaining eggplant and more oil until all is browned.
• Immediately add in the red pepper flakes, garlic and onions and cook for 5 minutes or until onions are translucent. Add the tomato paste and stir well to combine and then add the tomatoes by crushing them with your hands into the pan, stir, and bring to a boil. Once boiling, reduce to a simmer and cook until liquid is sauce-like, about 10 minutes. Taste and adjust with salt, if needed.
• While tomato sauce cooks, bring a large pot of salted water to a boil and cooking pasta according to package directions. Once pasta is done, drain in a colander, reserving 1 cup of pasta water. Return the pot to the stovetop, add in eggplant and tomato sauce, and stir well to combine. Add pasta water if needed to make your desired sauce consistency.
• Chop the halloumi into 1” pieces. Divide the pasta into bowls, top with halloumi, and garnish with basil. Serve immediately.

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Creamy Vegan Broccoli and Tempeh Bacon Pasta

Who doesn’t love a creamy pasta? And what better way to enjoy it than with a plant based cream sauce? Using cashews that have been soaked, garlic, and nutritional yeast, you can get a creamy, dairy-tasting sauce without the dairy.

With tender roasted broccoli and smoky tempeh bacon (I love the Lightlife brand, but use any you like!), it’s a perfect pasta dish with every forkful offering a nutritious boost.

Switch it up by using tofu, beans, or any other protein on top – and yes, if you’re a meat eater, this is still a great recipe to make (rotisserie chicken would work well, too!)

Bookmark this recipe if not for the entire dish, but for the cream sauce – this makes a lot of extra cream sauce, so save the rest for other meals!

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Creamy Vegan Broccoli and Tempeh Bacon Pasta

Servings 4 people

Ingredients

• 12 ounces broccoli florets
• 1 tablespoon extra virgin olive oil + more to drizzle
• ¼ teaspoon garlic powder
• ½ teaspoon salt + more to taste
• pepper
• 1 cup raw cashews, soaked at least 6 hours (preferably overnight)
• 1 package Lightlife Tempeh Bacon slices
• 3 garlic cloves, sliced
• 1 small red onion, diced
• 1 teaspoon dried oregano
• ½ lemon, juiced
• 1 tablespoon nutritional yeast
• 1 8-ounce box rotini or penne
• red pepper flakes to garnish

Instructions

• Preheat the oven to 400 degrees.Line a baking sheet with parchment paper and add the broccoli. Drizzle with some olive oil and season with garlic powder, salt, and pepper. Toss well to coat and lay out in the baking sheet. Roast for 30 minutes or until fork tender, shaking the pan every 10 minutes so the broccoli doesn’t burn.
• While broccoli cooks, drain and rinse the cashews and place in a high-speed blender. Set aside.
• Bring a medium pot filled halfway with water to a boil. Once water is boiling, cook your pasta according to package directions. Drain into a colander.
• As you wait for the water to boil, place a large skillet over medium-high heat and add in the tempeh slices. Cook for 3to 5 minutes, flip, and cook another 3 to 5 minutes or until crispy. Using tongs, set aside on a plate. You may have to cook in batches. Immediately add the oil to the skillet and reduce heat to medium. Once the oil is shimmering, add the garlic and onion and cook for 5 minutes or until the vegetables are softened. Turn off the heat, stir in the oregano, and transfer to the blender along with ¾ cup of water and the lemon juice, salt, and nutritional yeast.Season with pepper, blend until smooth, uncover, taste, and adjust with more salt if needed. Set aside.
• After draining the pasta, add it back to the pot used to boil it. Add half of the cashew cream sauce, broccoli, and half of the bacon, breaking it up into pieces with your fingers (or scissors) as you add it to the pot. Stir the pasta well to combine. Reserve the cream sauce for future use or add more if you like more creaminess.
• Divide the pasta into bowls and top with remaining bacon, breaking into pieces with your fingers. Garnish with red pepper flakes and serve.

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Pesto Couscous Bowls with Shrimp and Zucchini

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 4 people

Ingredients

• 2 medium zucchinis, halved lengthwise and sliced cross wise into ¼-inch thick half moons
• olive oil
• 1 ½ teaspoons garlic powder, to season
• salt and pepper
• 1 cup pearl couscous
• 1/3 cup pesto (or more)
• 2 packed cups baby arugula
• 1 pound medium to small shrimp, peeled and deveined
• red pepper flakes to garnish

Instructions

• Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper and add the zucchini. Drizzle with olive oil and season with½ teaspoon of garlic powder, salt, and pepper. Toss to coat and lay out in an even layer. Bake for 15-20 minutes or until zucchini is tender.
• Meanwhile, prepare the couscous. Boil 4 cups of water in a medium pot. Once boiling, add the couscous and cook for 10 minutes. Drain and rinse with cold water. Pour the couscous into a large mixing bowl, add the pesto and stir to coat. Set aside. Once zucchini is done, add the zucchini and arugula.
• Once couscous is done cooking, begin the shrimp. In a small bowl, add the shrimp and drizzle with olive oil. Toss to coat. Season with the remaining garlic powder, salt, and pepper. Stir to coat. Heat a large skillet over medium-high heat. Once pan is hot, add the shrimp and cook 2-3 minutes per side or until C-shaped and opaque. Remove from heat.
• Divide the couscous mixture into bowls, top with shrimp, and serve, garnished with red pepper flakes.

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Roasted Vegetable Pasta Bake

Now that I’m feeding six mouths (and the twins can eat, let me tell you!), I’m all about the quick and easy, throw-it-in-the-oven meals and ones that are easy to serve.

I love pasta bakes, because they’re easy to serve – you just spoon some on a plate and the whole meal is there: the sauce, the cheese, the pasta, the vegetables!

My secret to making pasta dishes even more nutritiously packed is by using a legume-based pasta, such as a chickpea or lentil pasta. This way, you’re amping up the protein and every forkful is powerful!

You can definitely switch up the vegetables here based on the seasons (cauliflower and brussels sprouts would work great in the winter!), but I went with the year-round favorites to get you started: peppers, onions, carrots, and broccoli!

And if you’re feeling extra, add some pesto on top!

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Roasted Vegetable Pasta Bake

Prep Time 10 minutes minutes

Cook Time 37 minutes minutes

Servings 4 people

Ingredients

• 2 bell peppers, seeded and chopped
• 1 large red onion, chopped
• 1 (12oz) bag broccoli florets
• 4 loose carrots, peeled and chopped
• olive oil to drizzle
• 1 teaspoon garlic powder
• salt and pepper
• 1 8-ounce box pasta of choice (I love penne or rigatoni here)
• 1 28-ounce jar tomato basil sauce
• 1.5 cups shredded mozzarella cheese
• sliced basil, to garnish

Instructions

• Preheat the oven to 425 degrees. Lay out the peppers, onions, broccoli, and carrots on a large rimmed baking sheet. Drizzle the vegetables with olive oil and season with garlic powder, salt, and pepper. Roast the vegetables for 25 to 30 minutes or until fork tender, tossing the vegetables halfway through to avoid burning.
• Mean while ,cook the pasta according to package directions. Drain the pasta and transfer to a large baking dish, along with the cooked vegetables. Pour over half of the pasta sauce, stir to combine, and if you want a more sauced pasta, add the remaining sauce in the jar (this is a personal preference – I personally like less sauced pasta but I know a lot of people love sauce!) Spread the pasta vegetable mixture out evenly in a layer in the baking dish. Top with mozzarella and cover with foil. Bake for 10 to 15 minutes or until mozzarella melts.
• Remove from the oven, garnish with basil, and serve.

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I love to use tomato basil sauce so it really tastes like a robust lasagna, but you can used crushed tomatoes and Italian seasonings here if you want to limit your sodium (most jarred sauces have higher sodium counts.)

I added zucchini noodles in here for a vegetable boost and it adds a nice layering texture to the soup. Of course, lentils are protein-packed and I love the earthy flavor they give this soup. The dollop of ricotta on top makes this soup creamy when you stir it in and finishes off a flavor-packed dish.

If you like a meaty lasagna, brown some ground beef or turkey in the pot before adding the rest of the soup ingredients and omit the lentils, of course. Garnish with Parmesan cheese for more nutty, cheesy flavor. Make this soup your own!

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Lasagna and Lentil Soup with Zucchini

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 6 people

Ingredients

• 1 tablespoon extra virgin olive oil
• 3 large garlic cloves minced
• 1 small onion diced
• 2 carrots peeled and diced
• 2 celery ribs diced
• 1/4 teaspoon red pepper flakes
• salt and pepper
• 1 24-ounce jar tomato basil sauce (I love Rao’s)
• 4 cups vegetable broth low sodium
• 1 bay leaf
• 1 cup dry brown lentils
• 6 ounces broken lasagna noodles
• 1 medium zucchini Blade A, noodles trimmed (or sliced into 1/8-inch thick rounds)
• ¼ cup fresh basil leaves
• ½ cup ricotta cheese

Instructions

• Heat the oil in a large sauce pot over medium-high heat. Once the oil is shimmering, add the garlic, onion, carrot, and celery. Cook the vegetables until softened, about 5 minutes. Add red pepper flakes and season with salt and pepper. Stir well and cook for 1 minute or until fragrant. Add the tomato basil sauce, vegetable broth, 2 cups water, bayleaf, and lentils. Bring to a boil and then reduce the heat to medium and let simmer for 10 minutes. Add the lasagna noodles in and cook for another 5minutes and then add the zucchini. Cook for 5 more minutes or until lasagna is al dente and lentils are tender.
• Ladle the soup into bowls and garnish with basil and a dollop of ricotta (about 2 tablespoons per bowl.) Serve.

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One Pot Creamy Vegan Pasta with Air Fryer Veggies

If you’re wondering if you should get an air fryer, let this recipe inspire you to do so: YES! I am a big fan of simply roasting my vegetables, but between the oven preheating and lining a baking sheet and the long roasting times, I’ve switched over to the air fryer.

The air fryer isn’t just for making your favorite fried foods crispy without the oil/heaving frying. The air fryer works wonders on simply preparing vegetables – and if you do it right, you can get a little crispness on the vegetables that’s gorgeous.

Here, everything but the vegetables is made in one pot, so the cleanup is easy – just an air fryer, spoon, and a pot! You can switch up the vegetables here depending on the season, you can use chicken sausage or another protein if you’re not vegetarian, and you can add some basil to amp up the flavors.

This is quickly becoming my favorite way to eat veggies this winter, and I hope it inspires you too.

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One Pot Creamy Vegan Pasta with Air Fryer Veggies

Servings 6 people

Ingredients

• 18 ounces cauliflower florets chop them small
• 3 cups sliced carrots sliced into ¼-inch thick rounds
• 18 ounces Brussels sprouts sliced in half or in thirds
• 1 tablespoon extra virgin olive oil plus more to drizzle
• 1 teaspoon garlic powder
• salt and pepper
• 1/3 cup diced red onion
• 2 garlic cloves minced
• 1 13.5 ounce can lite coconut milk
• 4 cups vegetable broth low-sodium
• 1 teaspoon dried Italian seasoning
• 2 tablespoons nutritional yeast
• 1/2 teaspoon salt
• 8 ounces farfalle pasta
• 1 tablespoon lemon juice
• freshly cracked black pepper to taste
• red pepper flakes to garnish

Instructions

• Preheat the air fryer to 400 degrees (if using an oven, preheat oven to 425 degrees.) While air fryer preheats, in a large bowl, add the cauliflower, carrots and brussels sprouts and drizzle generously with olive oil. Season with garlic powder, salt and pepper and toss to coat. Once air fryer is preheated, add the vegetables to the tray and cook for 15 minutes, tossing every 5 minutes until fork tender.
• Once vegetables are air frying, place a deep, wide skillet over medium-high heat and add the olive oil.Once oil heats, add the onions and garlic and cook until onions soften, about 3minutes. Add the coconut milk, broth, Italian seasoning, nutritional yeast, salt and stir together to combine.
• Add the pasta and bring to a boil. Once boiling, reduce heat to medium and cook the pasta until al dente, about 8 minutes (or per the package instructions.)Once cooked to your preference, remove the pan from heat and stir in the air fried veggies, lemon juice, and season with additional salt and pepper, if needed.
• Let sit for a few minutes so the sauce can thicken. Serve, garnished with red pepper flakes.

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I love lasagna, but it is a drag to put on the oven in the summertime, isn’t it? We want to grill everything, be outdoors, and the time we spend in the kitchen, we want it to be prepping raw vegetables and tossing crunchy salads.

Originally, I thought about simply building a lasagna in a foil pan and cooking it that way, but I thought these individual packets were more party friendly (and easier to serve.) There are a couple nuances with these grilled lasagna packets, which I’ve mentioned in the recipe.

Just like when you bake any type of pasta raw in the oven (if you haven’t tried that out yet, try this Baked Ziti!) the biggest hurdle is covering all the pasta sufficiently in liquid so that it cooks and isn’t crunchy. Now, that can be especially tricky in this situation, so I found it most helpful to open the packets and spoon a little extra sauce or some water into the packet over the pasta.

I love adding a dollop of pesto on top of this lasagna to give it an extra summery boost of basil flavor.

These are a fun way to serve lasagna up individually in the summertime (especially if you want to customize your fillings and toppings) and will certainly be a conversation starter! I can’t wait to hear what you think and as always, tag #inspiralized.

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Grilled Lasagna Packets

Servings 4 people

Ingredients

• 1 1/2 cups ricotta cheese
• 1/3 cup grated Parmesan cheese
• 1 large egg
• Salt and pepper
• 24-ounces tomato basil sauce
• 12 oven ready lasagna noodles, broken in half
• 1 large or 2 medium zucchinis, sliced into 1/8-inch thick rounds
• 2 cups shredded mozzarella cheese
• basil pesto to garnish

Instructions

• Heat a grill to medium-high, about 425 degrees.
• In a medium bowl, whisk together the ricotta, Parmesan, egg, and season with salt and pepper. Set aside.
• Place about a 16 x 12 piece of aluminum foil on the countertop or other flat surface. Top with another piece to make a double layer.
• In the center of the foil, spread out ¼ cup of sauce and spread it around just enough to cover an area for 2 side-by-side half lasagna noodles (about a 5 x 4 space.) Place the noodle halves vertically down on the sauce (side by side.) Spread the cheese over the lasagna noodles, then top with the zucchini rounds, then more sauce (about 2 tablespoons.) Top with two more lasagna noodle halves and repeat with cheese, zucchini, and sauce. Repeat again with more noodles, cheese, zucchini, and sauce. Top with two more lasagna noodle halves and repeat with remaining cheese, then sauce, and then sprinkle over with mozzarella cheese. Top with two tablespoons of water.
• Repeat with remaining ingredients until 6 packets are made. Fold the packets up very carefully, leaving room at the top and sides so that the foil doesn’t touch the top of the lasagna. This is tricky, but the less the foil touches the lasagna, the less it will stick and thus, they’ll be easier to open and serve (you won’t have to peel off the lasagna off the foil.)
• Place the packets on the grill for 20 to 25 minutes, shaking the packets after 10 minutes on the grill. Carefully open up the packets slightly after 15 minutes and if the lasagna edges are a little crispy, spoon in some sauce or add a tablespoon or two of water. Refold the packets and continue to grill.
• After 20 to 25 minutes, open, cut with a fork and if the lasagna is tender and cooked through, remove the packets from the grill and let rest for 5 minutes, still folded. Carefully open the packets and once steam has escaped, top with pesto, if desired. Serve on plates. If you’d like to serve the grill packets out of the foil, it will take a bit more finessing. The bottom piece of lasagna may have stuck to the foil, but if you peel it off carefully, it has a yummy grilled flavor and is more al dente than the other layers. Enjoy!

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Fra diavolo is a spicy tomato sauce that’s tossed usually with pasta and seafood, with plenty of garlic, red pepper flakes, and some simple herbs like basil and oregano.

There are fancy ways to make this and simple ways, and I’ve gone with the latter, because I wanted to share this favorite pasta sauce of mine (yes! it’s my go-to pasta order when out at restaurants) in an approachable, doable way.

Since we’re still not going to restaurants here in New Jersey (it’s too cold to sit outside and we don’t feel comfortable sitting inside) I’ve been craving fresh and fancy pasta. This sauce hits the spot and with zucchini noodles, it’s nice and light, perfect for leaving extra room for dessert or as a light dinner in the summertime.

The key to this dish is buying a can of crushed tomatoes that has basil added. Otherwise, you’ll want to stir in a tablespoon or two of freshly shredded basil in at the end, once the sauce is done, to bring that fra diavolo flavor to life!

And dare I say it’s the ideal romantic night in meal – either as a self-care meal or something special between you and your partner.

If you like fra diavolo, you can try it with lobster, like this original recipe I made.

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Shrimp Fra Diavolo with Zucchini Noodles

A simple, easy recipe for a shrimp in fra diavolo sauce with zucchini noodles that comes together in 30 minutes.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Ingredients

• 4 4medium zucchinis, spiralized into spaghetti noodles (Blade D on theInspiralizer)
• 1 1/4 pounds medium shrimp, shelled, cleaned
• salt and pepper
• 2 tablespoons extra virgin olive oil
• 1/4 cup diced onions
• 2 garlic cloves
• 1/4 teaspoon red pepper flakes (or closer to 1/2 teaspoon, if you like spice)
• 14.5 ounce can crushed tomatoes with basil
• 1/4 teaspoon dried oregano

Instructions

• Season the shrimp with salt and pepper.
• Heat half of the oil in a large, deep skillet over medium heat. Once the oil is shimmering, add the shrimp and cook for 2 minutes, flip, and cook another 2-3 minutes or until shrimp is C-shaped and opaque. Using tongs, set aside in a bowl. Add the zucchini noodles into the skillet and toss until al dente, about 5 minutes. Using tongs, set aside in a colander in the sink to drain.
• Carefully wipe down the skillet and immediately add the remaining oil to the skillet and then the onions, garlic, and red pepper flakes. Cook, stirring, until onions are translucent, about 6 minutes. Add the tomatoes and season with oregano, salt, pepper, and stir well. Simmer until sauce thickens slightly, about 10minutes. Add the shrimp and any juices and cook for another minute for the flavors to meld. Taste and season with salt, if needed. Serve with the zucchini noodles.

The post Shrimp Fra Diavolo with Zucchini Noodles appeared first on Inspiralized.

There’s nothing like a one-pot pasta dish on a busy night. Especially when the weather is chilly. All I want is an easy meal that will warm me up and fill the house with the comforting smells of fall. This one-pot baked ziti with pumpkin and sausage checks both of those boxes and more. 

Not only is this comfort food at its easiest, but this recipe is also full of rich pumpkin flavor and it’s a crowd-pleaser for the whole family. Make the dish as spicy or mild as you like but whatever you do, don’t skimp on the mozzarella for the classic gooey and cheesy baked ziti experience. 

How to Make No-Boil Baked Ziti

Your classic baked ziti recipe might require you to cook the pasta on the stove first and again in the oven. However, I’ve skipped the boiling step to make a streamlined one-pot dinner. 

Forget managing two pots on the stove to brown the sausage and cook the pasta. Instead, stir the raw ziti right into the oven-safe skillet with your aromatic garlic, sausage, and caramelized tomato paste and bake.

After 40 minutes, open the oven to reveal a rich, creamy and cheesy pasta casserole that required just 20 minutes of attention. 

Ingredients

Here’s what you need to make easy no-boil baked ziti for dinner tonight:

• Pork sausage. Choose mild, medium, or spicy. You can also swap out pork sausage for leaner chicken sausage if you prefer. 
• Garlic. Because what sort of Italian baked ziti recipe would be complete without a hit of everyone’s favorite allium?
• Tomato paste. This adds deep umami flavor to enliven the pumpkin pasta sauce. Cooking the tomato paste a bit before you bake also deepens the caramel flavors. 
• Pumpkin puree. Naturally creamy and sweet, you won’t need any extra sweeteners to bring the pasta sauce to life thanks to canned pumpkin. 
• Broth. You can use chicken or vegetable broth for this recipe. Choose low-sodium so you can control the saltiness of the final dish.
• Ziti. The perfect pasta shape for soaking up all of the delicious pumpkin flavors. 
• Ricotta cheese. You’ll hide dollops of creamy ricotta throughout the baked ziti for a decadent surprise in every serving. 
• Mozzarella cheese. The shredded mozz will melt beautifully into the pasta as it bakes and make a stunning golden and bubbling cheese crust on top. 
• Red pepper flakes. This spice is optional, depending on your preference for heat. 

Tips & Ingredient Swaps

• You’ll need a large oven-safe skillet to make the baked ziti. I recommend a cast-iron pan because it holds heat evenly and maintains its temperature. Just remember that the pan will stay very hot after it’s removed from the oven!
• If you can’t find pumpkin puree in a can, you can easily make your own by roasting a whole pumpkin or butternut squash until very tender, then pureeing in a blender or food processor. 
• You can also swap out the ziti for another similarly-sized pasta. 
• Be sure to cover the skillet completely with aluminum foil to bake. Otherwise, you risk burning the cheese before the pasta is fully cooked through. If you like a really crispy top, you can always remove the cover during the last 5 to 10 minutes of baking. 

Vegetarian Baked Ziti

It’s easy to make this dish vegetarian too. Simply omit the sausage and use veggie broth. In fact, the recipe gets even easier and faster this way. All you need to do is combine the ingredients in a large skillet and pop it into the oven to bake away. 

However, if you want to infuse your vegetarian no-boil baked ziti with a bit of extra fall flavor, I love frying up a few whole sage leaves. Heat them in the skillet until they’re brown and fragrant, then add the remaining ingredients and bake. 

Your house will smell like fall with the baking pumpkin and sage. And you can bet everyone will be hungry for dinner. 

Make-Ahead Baked Ziti

You can make this casserole ahead of time if you’re meal prepping. Store the whole dish or individual portions in airtight containers in the fridge for up to four days. To reheat, warm in the microwave in 30-second intervals until hot. 

You can also freeze this casserole for later, which makes this the perfect recipe to stow away for chilly winter nights when you just don’t feel like cooking. Let the dish cool fully before storing it in an airtight container or wrapping tightly in plastic wrap. Freeze for up to two months. 

To defrost, let the baked ziti thaw overnight in the fridge. Then place it in a baking dish or skillet, cover with aluminum foil and reheat in a 350°F oven until warmed through. If the dish seems dry at all, you can add chicken or vegetable broth as needed.  

More Comforting Pasta Recipes

If you’re on a comfort food kick, you’ll love these other family-friendly recipes:

• Sweet Potato Bolognese Skillet
• Butternut Squash Vegan Tofu Lasagna
• Parsnip Carbonara with Brussels Sprouts

Watch our video for this recipe and subscribe to our YouTube channel to watch more videos:

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No Boil Pumpkin and Sausage Baked Ziti

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Ingredients

• 1 pound pork sausage decased
• 2 garlic cloves minced
• 2 tablespoons tomato paste
• 1 15oz can pumpkin puree
• 3 cups chicken or vegetable broth
• salt and pepper
• 16oz box ziti
• ¾ cup ricotta cheese
• 1-2 cups shredded mozzarella cheese
• optional to garnish: red pepper flakes

Instructions

• Preheat the oven to 400 degrees. Heat a large, wide oven-safe pot skillet, add the pork sausage and crumble with a wooden spoon. Cook until pork is cooked through, about 10 minutes. Add garlic and stir for 1 minute. Add the tomato paste and stir well to coat the meat in the tomato paste. Add the pumpkin and stir to combine. Then, add the broth, season with salt and pepper, and stir well to combine. Add the ziti and stir to combine. Add dollops of the ricotta throughout the pasta, by the tablespoon. Sprinkle over the top with the mozzarella cheese. Cover and cook for 40 minutes or until ziti is cooked through and al dente. If you don’t like crispy pasta edges, make sure all the noodles are mostly submerged in the liquid (although, the crispy parts are the best!)
• Uncover and sprinkle with red pepper flakes, if using. Serve.

The post No Boil Pumpkin and Sausage Baked Ziti appeared first on Inspiralized.