Cheesy Baked Tortellinis

Since we’re in the midst of the busy holiday season, I wanted to share a favorite dinner recipe with you.  It’s not so much a great idea for all of the holiday parties, potlucks, and plans for entertaining as it is a great one for the busy weeknights where you just need a delicious home cooked, satisfying, and easy dinner.

When I’m in the mood for some comfort food, a little pasta, or just want to make a really quick and easy dinner, I make this Baked Cheese Tortellini dish.  It’s comfort food at it’s best and I love it.  And my husband loves it too, he’s always very happy when I tell him it’s what’s for dinner.

I originally found the recipe here, and just simplified it a bit and made it how I like it.  I often buy these Cheese Tortellinis when I’m at my cousin’s Italian specialty food store, All Things Italian.  I think it’d also be great with some of the fresh tortellinis you can buy in the refrigerated section in the grocery store.  Then this dish would be even quicker and easier to make.  =)

::Cheesy Tortellinis::

~ 1/2 lb cheese tortellinis
2 c. marinara sauce
4 oz fresh mozzarella, sliced
1/4 c. grated parmesan
optional: fresh basil or parsley

Preheat oven to 350 F.

Cook the tortellinis in boiling (salted) water until al dente, about ten minutes.  Drain, leaving just a tad bit of the pasta water in the pan.  Return the cooked pasta to the pan and gently stir in the marinara.  Pour into a small baking dish, sprinkle on the parm, s + p, and lay on the slices of fresh mozzarella.  (If using fresh pasta, just set in the baking dish, pour in the marinara, give it a little stir, and top with the cheese).  Bake for about 20-30 min.  I opened the oven door at the end and finished it under the broiler for a couple minutes.  Garnish with optional fresh basil or parsley.

This is so great when you’re in the mood for something easy and cheesy!  Enjoy! =)

Courgette Favorites :: Zucchini Angel Hair Pancake

I’ve been in a zucchini mood lately, which works out well since I’m getting a bit of it from the garden and farmer’s market.  We enjoyed this dish last night for dinner, and though it’s a bit of work, it’s well worth it.  It’s a fun, delicious, Italian dish. I’ve made Zucchini Potato Pancakes before, and those are great as a side in your dinner but this big pancake with angel hair pasta serves well as a main course, and makes really good leftovers.  This recipe was in a Cooking Light magazine I was flipping through while getting my hair done last week.  So I went home, looked it up online and whipped up one big pancake.  =)

The only things I switched up in the recipe was the 1/3 c. flour that is called for, I replaced with 1/4 c. bread crumbs and 1/4 c. flour, and only did a little pinch of baking powder, and did more parmesan.  I also should have used my nonstick skillet but used the stainless saute pan, and rather than flipping it I cooked it til brown and crisp on the bottom then finished it in the oven at 450 for 20-25 min.
Well the food photography was done indoors and at night, so the pics don’t make it look as appetizing and delicious as it was, but this with a little green salad really is perfect!  YUM!  =)