Pasta for Supper!

Always love sharing recipes that are easy and helpful for the family! Pasta Suppers are here to stay so try

one of these tasty ones!

Gnocchi and Beef Stew

Gnocchi is a perfect way to create a thick stew and adds comfort to this stew.

 

2 striploin steaks, fat trimmed and cubed

2 tbsp (30 mL) all-purpose flour

2 tsp (10 mL) Italian herb seasoning

1 tsp (5 mL) each salt and black pepper, divided

1 tbsp (15 mL) canola oil

1 onion, chopped

2 carrots, chopped

1 celery stalk, chopped

2 garlic cloves, minced

2 cups (500 mL) beef broth

2 tbsp (30 mL) tomato paste

2 bay leaves

1 pkg (500 g) fresh potato gnocchi

 

Toss cubed steak with flour, seasoning, and half each of the salt and pepper.

In a large shallow saucepan, heat oil. Brown beef and remove to plate. Reduce heat to medium and cook onion, carrots, celery and garlic for 5 minutes or until softened.  Add broth, tomato paste and bay leaves; bring to a boil. Return steak to the pan with gnocchi and cook for about 10 minutes or until sauce thickens and steak has a hint of pink inside.

 

Serves 4 to 6.

 

  

Sausage and Penne Pasta

Simple and easy flavours come together with a creamy dollop of ricotta cheese. Just add garlic bread.

 

1 tbsp (15 mL) extra virgin olive oil

1 small onion, chopped

2 cloves garlic, minced

2 fresh sweet or hot Italian sausages, casings removed

2 cups (500 mL) tomato basil sauce

1 pkg (500 g) penne

1 cup (250 mL) fresh ricotta

Chopped fresh basil (optional)

 

Heat oil in large nonstick skillet and cook onion and garlic for 3 minutes. Stir in sausages, breaking up into small pieces, and cook for 6 minutes or until no longer pink inside.

 

Pour in tomato basil sauce and simmer for 5 minutes.

 

Cook pasta in large pot of boiling salted water for about 10 minutes or until al dente. Drain and return to pot.

 

Pour sausage sauce over top and add ricotta. Stir until evenly distributed. Sprinkle with basil if using.

 

Serves 6.

 

 

  

Orecchiette With Fried Cauliflower and Pancetta

Using up that cauliflower won’t be a problem anymore with this tasty pasta dish.

 

1 lb (500 g) cauliflower cut in pieces

1/3 cup (75 mL) extra virgin olive oil

2 large cloves garlic, minced

4 oz (125 g) pancetta, chopped

12 oz (375 g) orecchiette pasta

2 tbsp (30 mL) chopped fresh Italian parsley

1/4 tsp (1 mL) each salt and pepper

1/4 cup (50 mL) grated Romano or Parmesan cheese

 

In large pot of boiling salted water, cook cauliflower for about 7 minutes or until just tender crisp. Drain well and set cauliflower aside.

 

Pour olive oil into skillet; add garlic and cook over medium heat for about 3 minutes or until garlic is softened. Add pancetta. Cook, stirring for 5 minutes or until browned.

Add cauliflower and cook, stirring, for about 10 minutes or until cauliflower is starting to turn golden.

 

Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 minutes or until al dente. Drain well and return to pot. Pour olive oil and cauliflower sauce over, tossing until pasta is well coated.  Add parsley, salt and pepper and toss to combine. Transfer to warm serving bowl. Sprinkle with cheese and serve immediately.

 

Serves 4.

 

 

Ravioli Lasagna

Using canned lentils and fresh ravioli allows you to get this satisfying meatless dish on the table very quickly!

 

1 tbsp (15 mL) canola oil

2 carrots, grated      

1 red bell pepper, finely chopped 

Half onion, finely chopped

2 cloves garlic, minced       

1 can (19 oz/540 mL) cooked lentils, rinsed and drained         

2-2/3 cups (650 mL) tomato pasta sauce

1/4 cup (60 mL) sliced fresh basil

1 tsp (5 mL) pepper

1/4 tsp (1 mL) hot pepper flakes

2 lb (1 kg) fresh cheese ravioli      

3 cups (750 mL) shredded mozzarella cheese  

1/4 cup (60 mL) grated Parmesan cheese         

 

Preheat oven to 375°F (190°C). Lightly grease a 13- by 9-inch (33 by 23 cm) baking dish. In a skillet, heat oil over medium-high heat. Add carrots, red pepper and onion, cook, stirring occasionally, for 7 minutes. Add garlic and cook, stirring, for 30 seconds. Stir in lentils and pasta sauce. Remove from heat and stir in basil, black pepper and hot pepper flakes.

 

Spread 1/2 cup (125 mL) pasta sauce in bottom of prepared dish. Layer on one-third each of the ravioli, pasta sauce and mozzarella. Repeat layers once more, then add a third layer of ravioli and pasta sauce, reserving the remaining mozzarella. Cover with foil and bake for 45 minutes. Remove from oven and preheat broiler. Sprinkle lasagna with reserved mozzarella and Parmesan. Broil for 2 to 3 minutes or until cheese is browned. Let stand for 10 minutes before serving. Serves 8 to 10.

 

Tip: Feel free to use a combination of melty cheeses as an alternative to just mozzarella.