Spaghetti Pie

 Main Dishes  1 Response »
Mar 152014
 

Easy and healthy spaghetti pie from mylittlegourmet.com

Easy and healthy spaghetti pie from mylittlegourmet.com

Spaghetti pie is a fairly new idea to me…I know, I’ve been living under a rock. My mom-in-law introduced me to it, when she made it for us on our last visit home about a year ago. As soon as I saw how much Arik enjoyed it, I knew it needed a spot in the blog.

Easy and healthy spaghetti pie from mylittlegourmet.com

Easy and healthy spaghetti pie from mylittlegourmet.com

And here I am, a whole year later, finally posting this delicious recipe. I always use this recipe for meat sauce or bolognese, since it’s got lots of veggies in it. My freezer is pretty much never without it, which is a good thing since it is such a versatile sauce. If you don’t have any frozen away and don’t feel like making a new batch, you could always just use your favorite jarred version. Once you have the sauce, the rest of the process is easy as pie 🙂 so give it a try. Your kids will love the idea of spaghetti as a pie!

Easy and healthy spaghetti pie from mylittlegourmet.com

5.0 from 1 reviews
Spaghetti Pie
 
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Serves: 6
Ingredients
  • 8oz./240g whole-grain spaghetti, cooked and drained
  • 2 egg whites, lightly beaten
  • 1 tablespoon butter
  • 3 full tablespoons grated parmesan cheese
  • 1 cup/250g cottage cheese
  • 2 cups/500ml bolognese sauce or store-bought pasta sauce with meat
  • ¾cup/100g mozzarella cheese, grated
Instructions
  1. Pre-heat the oven to 350℉/175℃.
  2. In a medium bowl, combine cooked spaghetti, egg whites, butter, and parmesan cheese.
  3. Press the pasta mixture into a greased 9in/23cm pie dish.
  4. Spread the the cottage cheese over the pasta.
  5. Spread the pasta sauce on top of that and bake, un-covered, for 20 minutes.
  6. Sprinkle with mozzarella and bake for a further 5-10 minutes or until cheese is completely melted.
  7. Remove from oven and let stand for 5 minutes before serving.
 
Recipe adapted from Taste of Home
 

This time last year: The American Classic: Meatloaf

Meatloaf

 Posted by at 12:54

White Bean and Vegetable Pasta

 Main Dishes  8 Responses »
Aug 302013
 

White Bean and Vegetable Pasta | My Little Gourmet

Arik is a little bean obsessed. Whether it be black beans, kidney beans, chickpeas or these giant white beans, he loves them all! I’m pretty sure he would just eat them straight out of the can if I let him, but since that’s not exactly the most balanced diet, I try to make a meal out of them. That’s why I was so excited when I found this really simple pasta recipe where the main ingredient is white beans.

White Bean and Vegetable Pasta | My Little Gourmet

White Bean and Vegetable Pasta | My Little Gourmet

This recipe is quick to make, healthy and all three of us really liked it. Any recipe that meets all of these requirements, gets two thumbs up from me and needs to immediately be shared with all of you! I hope your family takes to this one as much as mine did.

White Bean and Vegetable Pasta | My Little Gourmet

5.0 from 1 reviews
White Bean and Vegetable Pasta
 
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Serves: 4-6
Ingredients
  • ½ lb./300g whole wheat pasta (I used penne)
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 medium carrots, diced
  • ½ teaspoon dried sage
  • ½ teaspoon dried oregano
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • ¾ cup/180ml vegetable stock
  • 1 medium zucchini, diced
  • 1 15oz./400g can chopped tomatoes
  • 1 15oz./400g can white beans, drained and rinsed
  • parmesan cheese for topping
Instructions
  1. Cook pasta according to package instructions; drain and set aside.
  2. In a large skillet, heat oil over medium heat. Add onions and carrots and cook, stirring occasionally, for 3-4 minutes.
  3. Add sage, oregano, salt, pepper, and stock, reduce heat, and simmer for about 10 minutes.
  4. Add zucchini and tomatoes and cook until carrots are tender; about 7-8 minutes.
  5. Add the beans and cook for another 3 minutes.
  6. Toss with pasta and top each serving with parmesan cheese.
 
Adapted from Martha Stewart
 Posted by at 14:48

Cheesy Tuna Pasta Bake

 Main Dishes  7 Responses »
Apr 262013
 

Cheesy Tuna Pasta Bake | My Little Gourmet

Since my kid is not too keen on spinach, I am always looking for ways to hide it. I’ve shared our green eggs and ham (his favorite way to eat spinach) with you guys and now I’ve come across this tuna casserole. This recipe not only intrigued me because of the spinach, but also because it doesn’t call for a can of Cream of So-and-So Soup, which is rare with tuna casserole recipes. The spinach is added to a self-made creamy cheese sauce and was eaten without any complaints, which doesn’t happen often when there is spinach involved.

Cheesy Tuna Pasta Bake | My Little Gourmet

The one thing that bothers me about this recipe is the amount of dishes you have to wash in the end. Unfortunately, it’s unavoidable, but you will see, it is well worth it. I end up just washing all of the pots while the casserole is baking in the oven, so once dinner is done and eaten, all I have to wash is the casserole dish. I know what you’re thinking…why is this lady giving me a play-by-play of her dish washing routine? To be honest, I don’t know why, and I’m done now. 🙂

Cheesy Tuna Pasta Bake | My Little Gourmet

The great thing about this casserole is that we always have enough left-overs for another meal and it freezes really well. So, other than the dish-washing, it really is a favorite in our home, and your kids will get their spinach and tuna all in one. Doesn’t get much better than that!

Cheesy Tuna Pasta Bake | My Little Gourmet

5.0 from 2 reviews
Cheesy Tuna Pasta Bake
 
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Serves: 5-6
Ingredients
  • 10oz./300g fusilli pasta
  • 2 tablespoons butter
  • 1 garlic clove, pressed
  • 1 onion, chopped
  • 1 bell pepper, seeded and chopped
  • 1 tablespoon cornstarch
  • ½ cup/120ml water
  • 14oz./400g canned chopped tomatoes
  • ½ teaspoon basil, dried
  • ½ teaspoon oregano, dried
  • 2 tablespoons parsley, fresh
  • 12oz./360g (2 cans) tuna in water, drained and flaked
  • 2 tablespoons flour
  • 1¼ cups/300ml milk
  • 3oz./90g frozen or a few handfuls of fresh spinach, thawed, drained and chopped
  • ¾ cup/100g shredded cheese, we used gouda, but cheddar works great as well plus a few handfuls of cheese for the topping
Instructions
  1. Preheat the oven to 350℉/180℃.
  2. Boil the pasta just until al dente, drain and rinse off with cold water in order to keep it from over-cooking.
  3. Melt one tablespoon of butter in a large pot on medium heat. Add the garlic and ½ of the chopped onion and cook until soft. Add the bell pepper and continue to cook for another 2-3 minutes.
  4. Stir the cornstarch into the ½ cup of water until dissolved, then add it along with the chopped tomatoes to the onions. Bring to a boil.
  5. Then add the herbs and cook gently for about 5 minutes.
  6. Mix in the flaked tuna, heat through and season to taste.
  7. While the tomato sauce is cooking, melt the other tablespoon of butter in a medium pot, add the rest of the onion and cook until soft.
  8. Add the flour and continue to stir until well-mixed. Take the pot off of the heat and slowly add the milk continuing to stir. Place pot back on heat and allow to simmer under continuous stirring until sauce is thickened and smooth.
  9. Add the chopped spinach and stir until heated through or wilted (if using fresh).
  10. Remove from heat and stir in grated cheese.
  11. Mix the pasta and tomato sauce together and place in a greased oven-proof dish.
  12. Top with the spinach cheese sauce and sprinkle with some more grated cheese.
  13. Bake for 25 minutes or until golden brown.
 
Recipe adapted from Annabel Karmel 
 Posted by at 13:30

Smoked Salmon and Sun-Dried Tomato Pasta

 Main Dishes  3 Responses »
Feb 222013
 

Smoked Salmon and Sun-Dried Tomato Pasta | My LIttle Gourmet

This pasta dish is my go-to recipe when we have guests and I don’t have much time to cook. You can make this start to finish in about 20 minutes and at the same time impress your guests with a delicious meal. If you want to make the recipe even easier, you can use pre-chopped frozen chives and save yourself some chopping time.

Smoked Salmon and Sun-Dried Tomato Pasta | My LIttle Gourmet

The best thing about this pasta recipe though, is that Arik absolutely loves it and it’s the easiest way ever to get him to have a portion of fish. To ensure that he also  gets some veggies, I like to serve this with some fresh-cut bell pepper, cucumber and cherry tomatoes on the side. And of course you can’t forget the baguette to assist in soaking up the yummy sauce…

Smoked Salmon and Sun-Dried Tomato Pasta | My LIttle Gourmet

 Smoked Salmon and Sun-Dried Tomato Pasta | My LIttle Gourmet

5.0 from 1 reviews
Smoked Salmon and Sun-Dried Tomato Pasta
 
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Serves: 4
Ingredients
  • 17.5 oz/500g tagliatelle, I like to use fresh pasta from the refrigerated section
  • 1 tablespoon olive oil
  • 2 cloves of garlic, pressed
  • 5 oz/150g sun-dried tomatoes in oil, diced
  • 2 tablespoons chives, chopped
  • ¾ cup/200ml of cream
  • 5 oz/150g smoked salmon, diced
  • 1-2 tablespoons lemon juice
  • salt and pepper
  • parmesan cheese
Instructions
  1. Cook the pasta according to package instructions.
  2. Heat olive oil in a pan and add the garlic, sauteing for about 30 seconds.
  3. Add tomatoes and chives, stir, and pour in cream. Bring cream to a boil, turn down temperature and let simmer for about 3-4 minutes.
  4. Add smoked salmon and heat through without bringing the sauce back up to a boil.
  5. Add lemon juice, salt and pepper to taste and toss sauce together with pasta.
  6. Grate fresh parmesan cheese over each portion.
Notes
I usually serve this with baguette and fresh veggies (bell pepper, cucumber, cherry tomatoes) on the side.
 Recipe adapted from Chefkoch
 Posted by at 14:17

Greek Meatballs with a Feta Cheese Center

 Main Dishes  Comments Off on Greek Meatballs with a Feta Cheese Center
Jan 112013
 

Greek Meatballs

The other day, I was looking through my more recent past posts and realized I’ve only been posting meatless recipes. This was pretty surprising since my two guys will take meat over anything…especially when we are talking about meatballs. Personally, I don’t feel the same way, unless we are referring to these Greek Meatballs.

Greek Meatballs

They are the perfect compromise for the three of us. They are very meaty, which the boys appreciate, yet they have a delicious cheesy center, which speaks to me. The rosemary and oregano gives them a nice mediterranean flavor, which we all enjoy, so in turn, everyone is happy!!

Greek Meatballs

Arik’s favorite way to eat these meatballs is in a tomato sauce over pasta. Since tomato sauce and pasta is served more often than not in our household, every once in a while, I will mix it up and serve them with a bell pepper rice and some steamed veggies. Regardless of how I serve these, the boys are just happy to finally be having meat again. 🙂

Greek Meatballs

Arik’s favorite way to eat Greek Meatballs; with tomato sauce and pasta

 

Greek Meatballs with a Feta Cheese Center
 
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Serves: 4
Ingredients
  • 1 lb./500g ground beef
  • ½ cup/50g bread crumbs
  • 1 egg
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¾ teaspoon rosemary, dried
  • ½ teaspoon oregano, dried
  • 1 teaspoon paprika
  • ½ cup feta cheese, cubed
  • 1 tablespoon butter
Instructions
  1. Mix together the beef, bread crumbs, egg, and spices until well-combined.
  2. Form into about 20 small meatballs and fill each one with a cube of feta cheese, making sure the cheese isn't showing and completely surrouned by the meat.
  3. Melt the butter in a large pan and fry the meatballs on all sides.
Notes
If you are serving these with a tomato sauce like I usually do, then just add them to the sauce and continue to simmer until cooked through. If serving them without a sauce, leave them to fry in the pan a bit longer until cooked through.

 
 Recipe adapted from Chefkoch
 Posted by at 13:01

Ham and Pea Pasta in “Tomato Sauce”

 Main Dishes  Comments Off on Ham and Pea Pasta in “Tomato Sauce”
Oct 262012
 

Ham and pea pasta made with a vegetable-based tomato sauce

So, I don’t know if you guys have a similar issue, but when I can’t think of anything to make for dinner or am just too lazy, I make pasta. And when I am feeling REALLY lazy I make pasta with plain old tomato sauce. (Horrible, I know, don’t judge me… :)) I’ve run into this issue a lot less often since starting my search for new kids recipes. I’ve come to the realization that even a plain old tomato sauce can be dressed up a little.

Ham and pea pasta with vegetable-based tomato sauce

And, since next week is Halloween I thought what perfect timing to give you a ‘dressed up’ tomato sauce. No, of course this will not be my only mention of Halloween before the big day. As a part American living in Germany I feel it my duty to give this holiday a little more of a mention than that. So, I will be posting a little extra something on Sunday, which will be solely dedicated to Halloween…

Until then, have fun playing dress-up with your pasta!

Ham and pea pasta made with a vegetable-based tomato sauce

Ham and Pea Pasta in "Tomato Sauce"
 
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Serves: 6
Ingredients
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 2 carrots, grated
  • 1 celery stalk, chopped
  • 28 oz./800g can of chopped tomatoes
  • 2 bay leaves
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 14 oz./400g of pasta (I use fusilli or penne, but anything will work)
  • ½ cup/120ml cream
  • 5 oz./150g cooked ham, diced
  • 1⅓ cup/150g peas, frozen
  • salt and pepper
  • parmesan cheese
Instructions
  1. Heat the olive oil in a large pot and saute the onion and garlic until transluscent, about 2-3 minutes.
  2. Add the carrot and celery, season with salt and pepper, and saute another 5-6 minutes.
  3. Pour in the tomatoes, as well as, bay leaves and herbs, cover and let simmer for about 60 minutes or until the veggies are soft.
  4. Cook the pasta according to the package instructions and drain well.
  5. Remove bay leaves and puree the sauce.
  6. Stir in cream, ham, and peas, and allow the sauce to heat up without bringing it back to a boil. Season with salt and pepper if needed and toss the cooked pasta with the sauce.
  7. Top each serving with some parmesan cheese.

 

 Posted by at 13:42