Top Pintrest Recipes 2023

 1.) Easy Mostaccioli Pasta - The Recipe Rebel

Ingredients

Sauce

• ▢1 lb Italian sausage mild or spicy
• ▢1 medium onion finely diced
• ▢4 cloves garlic minced
• ▢1 teaspoon salt
• ▢1 teaspoon Italian seasoning
• ▢3 cups marinara sauce tomato pasta sauce
• ▢2 cups chopped spinach
• ▢red pepper flakes optional

Baked Mostaccioli

• ▢410 grams Mostaccioli pasta or penne lisce about 1 lb
• ▢3 cups mozzarella cheese divided
• ▢2 cups ricotta cheese about 450 grams
• ▢½ cup Parmesan cheese divided
• ▢1 large egg

Instructions

Make the sauce

• Heat some olive oil in a large skillet, and cook the sausage and onion until browned.
• Add garlic, salt, and Italian seasoning and cook for 1 minute.
• Stir in the marinara tomato sauce and simmer for 5-10 minutes so that the flavors come together. Stir in spinach and adjust seasonings to taste, adding a pinch of red pepper flakes for spice if desired.

Baked Mostaccioli

• In a large pot of boiling water with salt, cook the mostaccioli pasta just until al dente. Drain.
• Meanwhile, combine 2 cups mozzarella, ricotta, ¼ cup Parmesan, and egg. Set aside.
• Preheat oven to 425 degrees F and lightly grease a 9×13″ baking dish (if baking later, you can leave the oven off until ready to bake).
• Spread ½ cup of sauce in the bottom of the pan, then top with half of the pasta.
• Spread the ricotta cheese on top, then add half of the remaining sauce.
• Top with remaining pasta, then remaining sauce. Finish with 2 cups mozzarella and ¼ cup Parmesan.
• Bake for 15-20 minutes until it is light golden on top, and bubbly. Serve.

Notes

• Make Ahead: This dish will last for 3 days in the refrigerator before baking, so it’s a great dish to prepare at the weekend for a quick weeknight meal during the week! You can even bake it straight from the fridge! You may need to add a few minutes to the cooking time when baking it from chilled.

Storage:

• Store: Store in an airtight container, or covered in plastic wrap, in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge. Reheat in the microwave or in the oven.
• Freeze: Freeze this pasta bake either before or after cooking it. Freezing it before the cooking stage will give you the freshest flavor once baked, but your frozen leftovers will still be delicious the second time around!

Nutrition Information

Serving: 324grams | Calories: 684cal | Carbohydrates: 49g | Protein: 36g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.003g | Cholesterol: 132mg | Sodium: 1573mg | Potassium: 712mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1742IU | Vitamin C: 11mg | Calcium: 468mg | Iron: 3mg

Ricotta Turkey Meatballs with Sun-Dried Tomatoes and Garlic Asiago Cream Sauce

Ingredients

For the meatballs

• ▢2 tablespoons olive oil
• ▢1 vidalia onion, minced
• ▢3 cloves garlic, minced
• ▢1 pound lean ground turkey
• ▢1 cup whole milk ricotta cheese
• ▢1/2 cup shredded asiago cheese
• ▢1/2 cup sun-dried tomatoes, rehydrated in hot water, drained and minced
• ▢1/4 cup packed chopped parsley
• ▢1 egg, lightly beaten
• ▢1 teaspoon garlic powder
• ▢1 1/2 teaspoons kosher salt
• ▢1/2 teaspoon freshly ground black pepper
• ▢1/4 cup panko bread crumbs

• For the sauce:

  • ▢1 tablespoon olive oil
  • ▢2 shallots, minced
  • ▢1 garlic clove, minced
  • ▢1 tablespoon cornstarch
  • ▢1 1/2 cups chicken stock
  • ▢3/4 cup half and half
  • ▢2 tablespoons chopped fresh basil
  • ▢2 tablespoons chopped fresh parsley
  • ▢1/2 teaspoon garlic powder
  • ▢1/4 cup shredded asiago cheese
  • ▢kosher salt and pepper, to taste

  • Instructions 

    • Preheat oven to 425 degrees.
    • In a medium saute pan, heat the olive oil over medium heat.
    • Add the onion and cook until softened, approximately 4 minutes. Add the garlic and cook for 1 minute. Turn off the heat and allow to cool slightly.
    • In a large bowl, combine the turkey, ricotta, asiago, tomatoes, parsley, egg, garlic powder, salt and pepper with the onion mixture using your hands to mix the ingredients thoroughly.
    • Roll portions of the turkey mixture into balls about the size of a golf ball and place them on a baking sheet lined with parchment.
    • Bake the meatballs in the oven for 35-40 minutes or until done.
    • While the meatballs are baking, heat the remaining olive oil in a saucepan and add the shallots. Cook until translucent and then stir in the garlic.
    • Cook for 30 seconds and then stir in the cornstarch. Continue cooking for 1 minute. Add the chicken stock and bring the mixture to a boil.
    • Stir in the half and half. Turn the heat to a simmer and cook until slightly thickened, approximately 3 minutes, stirring occasionally.
    • Add the garlic powder and asiago cheese stirring until smooth. Sitr in the basil and parsley. Season with salt and pepper to taste.
    • Transfer the meatballs to a serving platter and serve immediately with the sauce.

    Notes

    Meatballs can be cooked and frozen for up to 3 months in an airtight container.