Day 41: Not-So Lazy Rigatoni (Meatless Monday Meals)

So far, Meatless Mondays have been a huge hit around here. And I think I've discovered the secret (especially if your SO is a carnivore): Pasta. And cheese. And veggies. 

But mostly pasta & cheese.

Baked Spinach Rigatoni

This one was more labor intensive than initially supposed, but I knew it would be. And it is so, SO worth it.

Ingredient Roundup:
*Spinach
*Rigatoni pasta
*Ricotta cheese
*Mushrooms
*Italian blend cheese (Mozz and Parm)

You're gonna need a food processor for this. Just a heads up. Thankfully, I've had one for a while that is apparently going to get more use after this.

First, you're going to want to get a pot of water on to boil the pasta. Whole grain pasta, if you're lucky enough to find it will make you feel less guilty overall about the dish.

Meanwhile, you're going to want to thaw and squeeze your spinach (if you're using frozen, as I did). Trust me. It's easier than using fresh.

Those little squeezed balls of spinachy goodness go into as-yet-unnamed the food processor. Perhaps I shall call it Patrick.

And you will add TO that spinach, the ricotta cheese and about half of the Italian blend cheese. Also? Salt & Pepper, although I tend to season after something like this has been whirred around.

Pulse it (with the lid on!) until it's all mixed and creamy looking.

Seriously. This stuff would be amazing as a simple ravioli filling.

Dump it out into a bowl.

I decided there was a distinct need for moar veggies in the dish, so I went with the standby staple 'round these parts: Mushrooms. Our fave gourmet blend.

As I didn't want to spend forever chopping these down into tiny bits, I just put them into Patrick and let him do all the work.

Voila! Insta-chopped 'shrooms, no effort required. Seriously a time saver. -->

It was about then that I fell in love with my FP all over again.

It all goes together in a bowl, to which you add the fresh cooked hot pasta when it is done.

Mix the whole shebang up and pour into a casserole dish.

Top it with the remaining IB cheese you've got sitting there and let it cook for about 15 minutes or so, at 450 degrees in the oven.

Really, that's all there is to it. It's a deceptively easy looking recipe. The hard work is in all the prep.

When it's done, the cheese should be all golden brown and crispy; the pasta, bubbly.

Scoop it into a bowl and devour. Because really, it's divine!

Enjoy!

~Snarkstress

Day 6: Meatball Party!

I believe both of us can give major props to Teen Titans Go! for this particular meatball infused dish.

Meatball Party Sketti!

In case you can't tell from the photo on the left, this is another of those "put a bunch of stuff together that sounds tasty and bake it" meals. 

Roundup of ingrediental suspects: Meatballs, cheese, angel hair pasta (this is Dragon's fault), and sauce. 

Wolverine cup is, of course, completely optional.

In other words: I'm sure this *could* be made healthier. But it's been one of those "Meh, let's eat something delicious," days where you don't particularly care what it does to your waistline because you know you're going to be working it off somehow anyway.

And no, pirating on Assassin's Creed 4 doesn't count. 

Though in an ideal world... it totally would.

First, you preheat the oven according to your meatball maker's directions. Pop them in a casserole dish and cook those balls of meaty awesome until they're done. 

Meanwhile, boil water. Add pasta. Cook to almost al dente.

A note of explanation about blaming Dragon for the Angel Hair pasta: he ruined regular spaghetti noodles for me when we were just a wee couple trying to make it in the world. It was something I tried because he insisted, and lo, I found I enjoyed it verily. Thus was history written.

While your noodles are a-boilin', after the meatballs have been cooked, pour in the jar of sauce and let it warm a bit while you wait for the pasta. 

When the pasta is done, drain it and add it to the casserole dish. Mix, thoroughly, and then cover with cheese. 

Your mileage may vary regarding the "cover with cheese" bit. As will the type of cheese you use. Depending on how badly we need a meatball party hug in our bellies, we adjust our cheese addition. In this case, about a cup of triple cheddar. Yum.

Let it cook in the oven for about 10 minutes more, until the cheese is all gooey and melty and delicious. Then pull out the bowls, fill 'em up, and weep over Downton Abbey, knowing that you have a warm, saucy, delicious meatball waiting for you when you're done wiping those eyes.

Enjoy!

~Snarkstress