Lasagna in a Bowl

This is a "souper" way to enjoy lasagna!

Lasagna Soup

Recipe adapted from afarmgirlsdabbles.com 
Photos by Bake Yourself Happy


Lasagna Soup

• 2 teaspoons olive oil
• 1 lb ground turkey
• 2 1/2 cups chopped onions
• 3 garlic cloves, minced
• 2 teaspoons dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons tomato paste
• 1 28 oz can fire roasted diced tomatoes
• 2 bay leaves
• 6 cups chicken stock
• 8 oz fusilli pasta
• 1/2 cup finely chopped fresh basil
• 8 oz ricotta cheese
• 1/2 cup grated parmesan
• 1/4 teaspoon salt
• Dash black pepper
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Directions

1. HEAT 1 teaspoon olive oil in a skillet over medium heat.
2. ADD ground turkey, breaking up into pieces and brown.
3. HEAT 1 teaspoon olive oil in a large pot over medium heat while turkey is browning.
4. ADD onions and cook to soften.  Add turkey.
5. ADD garlic, oregano, and red pepper flakes.  Cook for about one minute.
6. ADD tomato paste and stir well.  Cook for 4 minutes, or until the tomato paste begins to turn rusty in color.
7. ADD diced tomatoes, bay leaves, and chicken stock.  Stir and bring to a boil.
8. REDUCE heat and simmer for roughly 30 minutes.
9. ADD uncooked pasta and cook until al dente.
10. ONCE pasta is al dente, stir in basil and a pinch of black pepper.
11. IN a separate small bowl, combine the ricotta, parmesan, salt, and pepper.
12. PLACE a dollop of cheese mixture in each bowl, then top with the soup.  
13. SPRINKLE with mozzarella cheese, and enjoy!

Tasty Turkey Meatballs

On top of spaghetti, all covered in cheese...

Turkey and Quinoa Meatballs

Recipe adapted from Whole Foods
Photos by Bake Yourself Happy

                                       Turkey and Quinoa Meatballs

• 1 lb ground turkey
• 3/4 cup cooked quinoa (we used garden veggie)
• 1/4 cup grated carrots
• 1/4 cup grated yellow squash
• 2 tablespoons ketchup
• 1/2-1 tablespoon minced garlic
• 1 tablespoon soy sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon thyme
• 1 egg
• Dash dried parsley

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Directions

1. PREPARE the quinoa according to package instructions.  Typically, this will involve bringing water to a boil and adding the quinoa.  Then reduce the heat and let the mixture simmer for roughly 15 minutes, until almost all water has disappeared.
2. PREHEAT oven to 500F.
3. PLACE foil on a baking sheet, then lightly spray the foil with cooking oil.
4. COMBINE ground turkey, quinoa, carrots, squash, ketchup, minced garlic, soy sauce, salt, pepper, dried oregano, thyme, egg, and parsley.  Mix well with a metal spoon.
5. USE your hands to form 18 balls, placing each on the baking sheet.  Make sure there is at least one inch between each ball.
6. BAKE the meatballs for 12-18 minutes.  The meatballs should be slightly golden browned and cooked all the way through.  If you're nervous, cut one open to check it!  *Note - if you cut one open, you'll have to sample it...
7. PLACE on top of spaghetti and marinara sauce (we used vodka sauce) or combine with BBQ sauce on a sandwich and enjoy!

Is there another way you've chosen to enjoy these turkey meatballs?  Share your explorations by leaving a comment below!

In Honor of National Spaghetti Day

It's National Spaghetti Day.  Celebrate in style!

Spaghetti Squash Pesto

Recipe adapted from skinnytaste.com
Photos by Bake Yourself Happy


Spaghetti Squash Pesto

• 1 small spaghetti squash
• 15 large basil leaves
• 1 small clove garlic
• 1/4 cup olive oil
• 3 tablespoons shredded Parmesan cheese

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Directions

1. CUT the spaghetti squash in half and scoop out seeds and fibers.
2. PLACE in microwave safe dish with a little bit of water in the bottom.  Cover with plastic wrap and microwave for 8-10 minutes, until flesh is soft.
3. REMOVE from microwave and carefully scoop out flesh with a fork.  This will give it the spaghetti shape!
4. COMBINE basil, garlic, olive oil, and Parmesan cheese in a food processor.  Blend until smooth.
5. COMBINE pesto and and spaghetti squash.  We also added diced tomato and chicken breasts that marinated in balsamic vinaigrette!

"Stuff Yourself" Shells

You don't want to make a call from these "shell-phones"!

Chicken and Spinach Stuffed Shells
Recipe adapted from For the Love of Cooking
Photos by Bake Yourself Happy


Chicken and Spinach Stuffed Shells

• 18 jumbo pasta shells
• 2 tablespoons olive oil
• 1 lb ground chicken (turkey or beef would work too)
• 2 cloves garlic, minced
• 15 oz ricotta cheese
• 1 egg
• 2/3 cup mozzarella cheese, shredded
• 2/3 cup parmesan cheese, shredded
• 1 cup spinach, chopped
• 5-6 basil leaves, chopped
• 3 cups of your favorite pasta sauce
• dash of salt, pepper
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Directions

1. BOIL jumbo shells, roughly 15 minutes.
2. ADD olive oil to skillet and heat over medium.  When warm, crumble and brown ground chicken.
3. STIR in minced garlic, drain fat and grease from chicken.
4. PREHEAT oven to 375 degrees Fahrenheit.
5. COMBINE the ricotta, mozzarella, parmesan, egg, spinach, basil, salt, and pepper in a large bowl. 
6. ADD chicken to mixture.
7. POUR 1 1/2 cups pasta sauce in a 9"x13" baking dish that has been sprayed with cooking spray. 
8. STUFF each shell with the chicken and cheese mixture, then place in the baking dish.  Cover with the remaining pasta sauce.
9. SPRINKLE with additional mozzarella and parmesan cheese.
10. TOP with tin foil and bake for 35 minutes.