Baked Tomato, Mushroom & Spinach Tortellini

Herb and cheese filled tender tortellini slathered in a rich tomato sauce with sautéed mushrooms and spinach baked with cheese, what more do I need to tell you about this amazing dish?

It really speaks for itself, just look at it! It is a thing of beauty.

I will eat pasta all day everyday, but bake it with some cheese and well it takes it to a whole new level.

This dish came together super fast. I quickly sauteed the mushrooms and spinach while the pasta was cooking, added the pasta and the sauce to the sauteed veggies added a few spices and that was that.

Just pour the whole mess into a baking dish and throw some grated cheese on top. Bake for about 25 minutes and you too can have this amazing cheesy pasta!

What you need,

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1 pkg. fresh tortellini, I used Herb & Cheese but you use whatever flavor you like

1 jar of your favorite tomato based pasta sauce, I used Classico Tomato with Basil

¼ cup milk (I used 1%)

2 tbsp. butter

2 cups button mushrooms, sliced

4 cups fresh baby spinach leaves

½ tsp. garlic powder

1 tsp. sugar

1 tsp. salt

½ tsp. pepper

2 cups grated cheese, I used a combo of cheddar and mozzarella

Heat the oven to 350 degrees.

Cook the Pasta according to package directions, less 2 minutes, drain and set aside. They pasta will cook a little more in the oven so under cook it a little so it doesn’t get too overcooked.

In a large non-stick pan, melt the butter over medium high heat. Add the sliced mushrooms to the pan and cook for 4-5 minutes until softened and starting to brown. Add the spinach and sauté until wilted. Season with the salt and pepper and garlic powder.  Add the tomato sauce, milk and sugar to the pan and stir to combine.  Add the cooked pasta and stir to coat. Season with additional salt and pepper if needed.

Pour the pasta into a baking dish, sprinkle it with the cheese and bake in the oven for 25 minutes. I like to broil the pasta for a few minutes at the end just to brown up the cheese!

Ok people, there you have it, a wonderful hearty pasta dish you and your whole family will love!

Add a nice Cesar salad on the side and you win at dinner!

Enjoy!

Jen

Oatmeal Krispie Chocolate Chip Cookies

Sometimes you just need a cookie… or like 3!

These Oatmeal Krispie Chocolate Chip Cookies are just what you need.

They are nice and crisp on the edges and super chewy in the middle, which I love.

The addition of rice krispies really adds a nice texture!

What you need,

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1 ½ cups butter (I used salted cause I always do!)

1 cup brown sugar

1 cup white sugar

2 large eggs

1 tsp. vanilla

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt (I only used ½ a tsp. because I used salted butter!)

2 cups all purpose flour

2 cups quick oats

2 cup rice Krispie cereal

2 cups chocolate chips

Heat the oven to 350 degrees and line a baking sheet with parchment or a silpat mat.

In a large bowl beat the butter and both sugars together until light and fluffy. Add the eggs one a time and beat until well incorporated.

Stir in the vanilla.

In a separate bowl whisk together the baking powder, baking soda, salt and flour.

Stir the flour mixture into the butter mixture until combined. Add the oats and cereal and mix well. Fold in the chocolate chips.

Drop the batter by the heaping tablespoon onto the prepared baking sheets. Bake 9-10 minutes until golden around the edges but still soft in the middle.

Cool on the pan for 3-4 minutes before transferring to a wire rack to cool completely.

You can stash the cooled cookies in an airtight container for about 3 days, not like they will last that long! Or you could freeze them 2 per little zip lock bag and save them to toss in school and work lunches. I know a little pack of these cookies would brighten my day!

What else can I say… MMMMM Cookies! Really really good cookies!

Enjoy!

Jen

Nectarine Oatmeal Muffin

Wow, I have been a very bad blogger lately. But it was summer and I had sunshine to enjoy!

Today it is feeling very fall-esque! Which isn’t a bad thing, I am looking forward to warm sweaters and big bowls of soup!

For me Fall equals muffins, all kinds of muffins! I wanted to use up the last of the summer fruit, some juicy sweet nectarines and pair them with some warm fall spices, cinnamon, nutmeg and ginger.

What you need,

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2 cups all purpose flour

¾ cup granulated sugar

½ tsp. salt

1 tsp. baking powder

½ tsp. baking soda

1 tsp. ground cinnamon

½ tsp. ground nutmeg

½ tsp. ground ginger

1 cup quick oats

3 nectarines peeled and diced pretty small

2 large eggs

1 cup milk (I used 1%)

1 tsp. vanilla extract

¼ cup vegetable oil

Heat your oven to 350 degrees. Line 2 muffin tins with paper liners. (I got 20 muffins)

In a large bowl whisk together the flour, sugar, salt, baking powder, baking soda, cinnamon, nutmeg, ginger and oats.

In a separate bowl whisk the eggs, milk, vanilla and vegetable oil. 

Gently fold the wet ingredients into the dry until just combined. Then add the diced nectarine and fold to combine.

Scoop the batter evenly into the muffin papers. Sprinkle the tops with a little coarse sugar if you like, I did!

Bake for 15-18 minutes until golden brown and a toothpick comes out clean.

Let the muffins cool on a wire rack completely before packing them up.

I like to wrap the muffins individually in saran wrap then put them in a large zip top bag and stash them in the freezer for lunches or snacks later on!

These muffins are beyond amazing. Nice and moist with such great warm fall flavors.

Happy Fall everyone.

Enjoy!!

Jen