A toddler approved meal! Pasta with any tomato sauce, ricotta, and hidden veggies. The wonderful thing about this recipe is it's easy, I can alter it based on what veggies I want to add, and I can add ricotta or cottage cheese. Ricotta and cottage cheese are packed with protein and are an excellent source of calcium, magnesium, and selenium. If you want to add meat to it, go ahead!
....I also forgot to mention that it's delicious too!
Preheat oven to 350 degrees and bring a large pot of water to boil to cook pasta until al dente following directions on box. Once cooked, drain pasta and set aside.
Add tomato sauce gradually and to preference (you may not need to use the whole jar). Also mix in shredded cheese and ricotta.
Note: Any store boat tomato sauce works or you can make your own!
Transfer pasta to a 9 x 13 oven dish. Sprinkle lightly with more shredded cheese, if desired.
Optional: add any sauteed mushrooms or cooked, diced sausage
Top with more cheese.
Bake for 15 mins or until cheese is melted and top is golden brown. Serve and enjoy!
This recipe has a perfect base for an easy dinner and perfect weeknight leftovers. Ricotta can be swapped for cottage cheese. The cheese can even be opted out if you are not a fan. Any sauteed veggies can be added like mushrooms, onions, peppers, etc. Add a protein of choice to make it more filling. I like adding cooked Italian turkey sausage for an healthy, flavorful mix.
Easy and cheesy comfort food that you will love. Add more heat with green chili or change the taste by adding fire roasted diced tomatoes. If you are not a beef eater, swap with ground turkey or chicken. Hope you enjoy it as much as we did.
The white spicy sauce is great over the chicken and corn tortillas. It's a time consuming recipe but the end product is delicious. Yes, you will have to wash an extra few items due to the assembly process of this recipe. Perfect comfort food you can make as healthy as you please. I use white corn tortillas, but you can choose to use flour or yellow corn tortillas.
Serve the enchiladas with rice or eat by themselves. Enjoy!
In a large skillet, heat up oil over medium-high heat. Add onions and saute till translucent.
Add cooked chicken, one can of chilies, 1/2 cup of chicken broth, milk, and 1/2 tsp of paprika. Stir well. Allow to come to a boil. Lower heat and allow liquids to thicken. About 3-5 mins.
Take off heat and set aside.
In a separate large pan, over medium-high heat, melt butter and whisk in flour. Cook for 1-2 minutes until it's bubbly and golden brown. Pour in remaining broth, whisking carefully (don't let the mixture get lumpy).
Add in remaining chilies and 1/2 tsp of paprika. Stir all the cheese BUT remember to reserve 1/2 cup of each for the topping. Add salt and pepper to taste (optional).
Once all mixed and thick. Set aside.
Preheat oven to 350 degrees F.
Wet a paper towel, wrap corn tortillas and microwave for 30-60 secs.
Note: the warm tortillas will be easier to handle and roll in casserole dish..and this is much healthier than frying them!
In a large and deep casserole dish (~9 x 13). Spray with cooking spray and start assembly!
In each tortilla, spoon 2 heaping spoons of the chicken mixture. Roll and lay seam side down. Repeat until you have all the tortillas rolled up.
Pour white sauce mixture over top. Sprinkle cheese.
Bake for 30 minutes or until cheese and sauce are bubbly.
Sprinkle with chopped cilantro and some Salsa Verde for extra heat. Enjoy!
Place the garlic, broth, and onion slices at the bottom of the slow cooker. Place the meat on top.
In a small bowl, mix the rest of the ingredients and pour over the meat.
Cook for 6-8 hours (SLOW) or 4-5 hours (HIGH).
Once the chuck is tender. Remove from the slow cooker and shred with meat with two forks.
Serve this as a dish at a potluck or your next family get together. This is hands down my favorite casserole. This was an invention between three different recipes. Lots of vegetarian and vegan recipes use sweet potato so that was the inspiration of adding sweet potato into the dish. The red bell pepper gave the dish a sweeter flavor and beautiful color.
Instead of sweet potato, try using butternut squash to alert the recipe. Also, I used shiitake mushrooms but you can use any other type of mushroom. Shiitakes have a savory flavor so it compliments this dish well.
Prepare wild rice separately in a pan following package directions. Instead of water, use a vegetable or chicken broth to add more flavor.
Once cooked, transfer into a casserole dish and set aside.
Preheat oven to 400 degrees F.
In a skillet, heat oil and add sausage. Cook at a medium-high heat breakdown the sausage. Brown until sausage is no longer pink and well-done.
Note: remove sausage from casing, if casing is included.
Add mushrooms and bell peppers. Stir in until mushrooms are cooked. About 4-5 minutes.
Add in sweet potato.
Note: the smaller the potato pieces, the faster they will tender.
Reduce heat to medium. Pour and stir in wine or broth. Cover and cook 10 minutes.
Once potatoes are tender, uncover and allow liquids to cook down. About 10 minutes.
Add salt and pepper to taste.
Transfer skillet content into casserole dish.
Fold all ingredients together and sprinkle some cheese on top.
Bake in oven for 20-25 minutes or until everything is heated through and cheese is melted.
Serve while hot with a slice of corn bread.