Baked Pasta
3 cups cooked, drained pasta (gluten free or flavored pasta works nicely)
48 oz pasta sauce. Either a bottle of store bought, your favorite marinara, or spaghetti sauce. (I use marinara sauce. That recipe will be in the cookbook. I have had them all and they are all good.)
In medium fry pan add;
1 Tbs Creations 4 You Roasted Garlic Oil
1/2 tsp Creations 4 You Truffle Oil
1/2 chopped med onion
4 oz sliced fresh mushrooms
and saute till onions are tender.
Can use spinach or meat with the onions and mushrooms.
Meat of choice. It is good with chopped cooked chicken or cooked and crumbled ground beef.
1.5 cups fresh spinach simmer and drain. Dry between paper towels. Chop fine. You can use 1/2 of 10 oz frozen chopped spinach. Simmer with no water till tender. When tender but still bright colored. You want to simmer it dry.
While veggies are sauteing;
In medium mixing bowl, add;
8 oz Ricotta cheese8 oz grated Mozzarella cheese2 eggs1/4 cup of Parmesan cheese1 1/2 tsp Creations 4 You Golden White Balsamic
Mix together. If using spinach add it to mixture. add onion and mushrooms.
Pre-heat oven to 400'
In 9 x 9 x 2 bake dish add;
1.5 cup of pasta add cheese with veggiesif using meat add meat on top.
Add other 1.5 cup pasta
Put 1/2 pasta sauce on top.
Bake at 400' for about 30 minutes or till cheese is firm and melted.
Add 1.5 cups of grated Parmesan on top.
Take out and let sit for 7 minutes. When serving add the other pasta sauce on top.
Ronda's Wraps
Rosemary & Fig Wrap
Medium sized tortilla
1/8 rounded cup feta cheese
2 romaine heart lettuce leafs
4 Greek or Kalamata olives cut in half
Fig balsamic
Rosemary Olive oil
Lay tortilla on counter and sprinkle feta cheese in middle. Put tortilla in oven or microwave till cheese is melted.Take out of oven.
Put lettuce leafs on cheese.Sprinkle olives in lettuce.Drizzle Fig Balsamic and Rosemary olive oil over the top.Roll and eat!
Broccoli & Garlic Pasta
Ingredients:
3 cups cooked, drained pasta (gluten free or flavored pasta works nicely)
48 oz pasta sauce. Either a bottle of store bought, your favorite marinara, or spaghetti sauce. (I use marinara sauce. That recipe will be in the cookbook. I have had them all and they are all good.)
In medium fry pan add;
1 Tbs Creations 4 You Roasted Garlic Oil
1/2 tsp Creations 4 You Truffle Oil
1/2 chopped med onion
4 oz sliced fresh mushrooms
and saute till onions are tender.
Can use spinach or meat with the onions and mushrooms.
Meat of choice. It is good with chopped cooked chicken or cooked and crumbled ground beef.
1.5 cups fresh spinach simmer and drain. Dry between paper towels. Chop fine. You can use 1/2 of 10 oz frozen chopped spinach. Simmer with no water till tender. When tender but still bright colored. You want to simmer it dry.
While veggies are sauteing;
In medium mixing bowl, add;
8 oz Ricotta cheese8 oz grated Mozzarella cheese2 eggs1/4 cup of Parmesan cheese1 1/2 tsp Creations 4 You Golden White Balsamic
Mix together. If using spinach add it to mixture. add onion and mushrooms.
Pre-heat oven to 400'
In 9 x 9 x 2 bake dish add;
1.5 cup of pasta add cheese with veggiesif using meat add meat on top.
Add other 1.5 cup pasta
Put 1/2 pasta sauce on top.
Bake at 400' for about 30 minutes or till cheese is firm and melted.
Add 1.5 cups of grated Parmesan on top.
Take out and let sit for 7 minutes. When serving add the other pasta sauce on top.
Ronda's Wraps
Rosemary & Fig Wrap
Medium sized tortilla
1/8 rounded cup feta cheese
2 romaine heart lettuce leafs
4 Greek or Kalamata olives cut in half
Fig balsamic
Rosemary Olive oil
Lay tortilla on counter and sprinkle feta cheese in middle. Put tortilla in oven or microwave till cheese is melted.Take out of oven.
Put lettuce leafs on cheese.Sprinkle olives in lettuce.Drizzle Fig Balsamic and Rosemary olive oil over the top.Roll and eat!
Broccoli & Garlic Pasta
Ingredients:
- 8 oz dried elbow pasta
- 1 head broccoli
- 2 Tbs Creations4You Roasted Garlic olive oil
- 3 Tbs Tomato Flakes
- 1/4 cup grated Parmesan cheese
- ½ tsp Red Pepper flakes or cayenne pepper if you want some heat
- Cook pasta according to directions on package.
- Break up broccoli a bit and add to the pasta about 3-5 minutes before the pasta has finished cooking and cover.
- While pasta and broccoli are cooking, heat olive oil in a large pan on medium heat.
- Add Tomato Flakes Stir until everything is warm.
- Drain pasta, saving up to 1/2 cup of the pasta water to thin sauce.
- Stir in hot pasta and broccoli to the pan with the Garlic oil & Tomato Flakes pepper if you want some heat or leave out
- Add Parmesan cheese and the pasta water as needed to make loose sauce. You probably won’t need all of the saved water.
- Serve immediately.