Macaroni, Cauliflower, Peas and Cheese Bake

I know, it looks weird - but it's good!  I was inspired by this recipe: Macaroni and Cauliflower Cheese Bake from the book Jamie’s Food Revolution.  I changed up the pasta, decreased the cheese and added peas - so it's not really the same recipe anymore. Imagine that.

Ingredients

½         a head of cauliflower

1          lb. dried macaroni (I used mulit-colored penne)

4          oz. shredded Cheddar cheese

2          oz. shredded Parmesan cheese

1          cup crème fraîche or sour cream

½ tsp   dried parsley flakes

1          cup steamed peas

Salt and pepper to taste

Remove the outer green leaves from the cauliflower and discard. Slice the end off the cauliflower stalk and cut the head into small florets.

Bring a large pan of salted water to a boil. Add the macaroni and all your cauliflower and cook according to the macaroni-package instructions. Drain.  Return pasta and cauliflower to pan.  Add cheddar cheese, parmesan cheese, sour cream and seasonings.  Stir over low heat until cheese is melted.  Add steamed peas.

At this point you can either serve the macaroni as is, or finish it under the broiler to make it crispy and golden on top. To do this, preheat your broiler to a medium to high heat. Add ⅔ cup of reserved cooking water to the macaroni, stir in, then transfer to a baking dish. Place under the broiler until golden and bubbling.

It’s a Keeper 

Thursday's Eats ~ Skillet Lasagna

I found a recipe for Skillet Lasagna on Lynda's Recipe Box a few weeks ago.  I modified it a bit to fit our tastes and what I had on hand.  It turned out wonderfully.  I loved that I could cook the entire meal in one skillet and the lasagna flavor was great.  Definitely adding this to my it's a keeper recipes! :)

Skillet Lasagna

3 cans (14.5 oz.) petite diced tomatoes, undrained

1 tablespoon olive oil

1 medium onion, diced

1/2 teaspoon salt

3 medium garlic cloves, minced

1/8 teaspoon red pepper flakes

1 pound of ground beef

10 oz uncooked rotini noodles

1/2 cup (2 ounces) shredded 5-cheese Italian blend

1/4 cup freshly shredded Parmesan cheese

Salt and pepper to taste

1 1/2 teaspoon dried basil

3/4 cup skim ricotta cheese

DIRECTIONS:

Heat oil in a 12 inch non-stick skillet. Add diced onion and salt and cook until softened; stir in garlic and red pepper flakes. Saute until fragrant, about 30 seconds. Add the ground beef; break up the meat as it cooks. Drain grease from skillet if needed.

Add the uncooked rotini noodles and scatter over the meat in the skillet. Pour the tomatoes over the noodles and sprinkle with the dried basil. Cover and simmer for 20 minutes.

When done (noodles are tender), remove the pan from the burner. Carefully stir the mixture together and add salt and pepper to taste. Lightly stir in half of the Italian blend cheese and half of the Parmesan cheese. Sprinkle the rest of the shredded cheeses over the top. Spoon the ricotta cheese in spoonfuls over the lasagna. Move the skillet back to the burner and keep warm on low.  Cover skillet with lid and let the cheese melt.

Enjoy!