Lasagna Soup

Tags

cheese, Italian, mozzarella, pasta, ricotta, sausage

I’ve recently discovered Google Reader and it has since become one of my favorite websites/phone apps. It makes it so easy to keep up on all the blogs I follow! I was reading through some of the blogs I follow and over my shoulder I hear, “Ooo, I want that!” Apparently my husband was looking over my shoulder and had seen the words lasagna and soup. That was all he needed and he wanted some! He loves soup, and he loves the meat-pasta-cheese combo so this soup was perfect for him. And I must say, he made a great decision in picking this soup! I had most of the ingredients on hand so I just needed to grab a couple other things and I was ready to go. This soup was amazing, and perfect comfort food! The taste is very similar to skillet lasagna, which is another tasty and easy lasagna alternative. Stirring cheese into the soup broth makes it creamy and reminiscent of the layers of lasagna, where sauce and cheese and meat all meld into one delicious flavor. Top if off with a nice ricotta mixture, and you have yourself and quick and easy lasagna, but in scrumptious soup form! Lasagna Soup

2 teaspoons olive oil
1 pound Italian sausage, casings removed
1 medium onion, chopped
3 cloves garlic, minced
4 cups chicken broth
1 (15-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes
½ tablespoon dried oregano
½ teaspoon salt
¼ teaspoon crushed red pepper
4 – 8 ounces spiral or curly pasta
½ cup chopped fresh basil
⅓ cup plus 3 tablespoons grated Parmesan cheese, divided
½ cup shredded mozzarella cheese, plus more for topping
½ cup lowfat ricotta

In a large soup pot over medium-high heat, heat the oil until it shimmers. Add the sausage, onion, and garlic. Cook, stirring occasionally, until the sausage is crumbled and browned, about 8 to 10 minutes. Add the broth, tomato sauce, diced tomatoes, oregano, salt, and crushed red pepper; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add desired amount of noodles; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the noodles are tender, 8 to 10 minutes. Remove from the heat; stir in mozzarella, basil, and the 3 tablespoons Parmesan.

While the pasta cooks, thoroughly mix ricotta with ⅓ cup Parmesan. Serve each bowl of soup topped with a few tablespoons of ricotta mixture. Garnish with additional mozzarella cheese.

Source: Adapted from Spiffy Cookie

Four-Cheese Stuffed Shells with Smoky Marinara

Tags

Asiago, cottage cheese, Parmesan, pasta, ricotta, spinach

It’s just the two of us, so I never have to cook for a crowd, but I am a big fan of leftovers or make ahead meals. That way, I have food ready when I get home after a long day, as does my husband, or I have leftovers for lunches at work. Gotta love simplicity during the work week, even if it means a little extra work on the weekend!

This meal makes enough to serve a big crowd, or freeze half of it for a later time. I use Newman’s Own Fire Roasted Tomato Sauce for a smoky flavor, but if you prefer, you can use any marinara sauce of your choice. And it’s cheesy pasta… the best kind of pasta there is!

Four-Cheese Stuffed Shells with Smoky Marinara

1 pound jumbo shell pasta (40 shells)
Cooking spray
1 (16-ounce) carton 1% low-fat cottage cheese
1 (15-ounce) carton ricotta cheese
1 cup (4 ounces) shredded Asiago cheese
3/4 cup (3 ounces) grated fresh Parmesan cheese
4 cloves garlic
2 tablespoons chopped fresh parsley
1/4 teaspoon black pepper
1/4 teaspoon salt
Dash of nutmeg
1 (10-ounce) package frozen chopped spinach, thawed and drained
6 cups (or 2 jars) fire-roasted or smoky marinara
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

Cook pasta according to package directions. Drain and set aside.

Preheat oven to 375 degrees F. Coat 2 (13 x 9-inch) baking dishes with cooking spray; set aside.

Place cottage cheese and ricotta cheese in a food processor; process until smooth. Combine cottage cheese mixture, Asiago, Parmesan, garlic, parsley, salt, pepper, nutmeg, and spinach.

Spoon or pipe about 1 to 1½ tablespoons cheese mixture into each shell. Arrange half of stuffed shells, seam sides up, in one prepared dish. Pour 3 cups, or one jar, marinara over stuffed shells. Sprinkle with 1 cup mozzarella. Repeat procedure with remaining stuffed shells, marinara, and mozzarella in remaining prepared dish.

Cover with foil. Bake at 375° for 30 minutes or until thoroughly heated and cheese is melted.

To freeze unbaked casserole: Prepare the shells in the pans, then cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.

To prepare frozen unbaked casserole: Preheat oven to 375º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover frozen casserole with reserved foil; bake at 375º for 1 hour and 10 minutes or until the shells are thoroughly heated.

Source: Adapted from Cooking Light