Lower Temperatures Mean Hearty Meals

 The past week has been quite the weather roller coaster here in northern Indiana. Last Monday we had temps in the 30's with the wind chill making it feel in the 20's. Oh, and we had snow. Not just flurries. Stick to the ground, have to scrape the car, measurable snow. So depressing. Fast forward to this weekend and we are looking at sunny skies and almost 80 degrees. (I'm not complaining since it is Trunk or Treat at our church/school and not having to wear 3 layers is a welcome change!)

When those temps took a nosedive though, I saw so many friends on Facebook talk about how they were craving something hearty and comforting for supper. Those two requirements always bring to mind pasta bakes to me, so I knew it was time to share this new one, so the next time mother nature decides to skip ahead on the seasons, we are ready!

This simple casserole is pretty effortless and can be on the table in under an hour after you get home and in out of the cold. Froze tortellini combined with fresh mushrooms and spinach in a creamy cheese sauce and baked to perfection. 

If your kids don't groove on spinach and mushrooms, switch out the veggies! It would be just as delicious with broccoli, asparagus or peas! 

If you're worried about no meat meaning not filling, don't be! I have some major eaters in this house and not one of them even noticed it was meat-free. They gobbled it down, asked for some more crusty bread and were full in no time. 

We are going into winter much quicker than I am ready for, but at least it gives me an excuse to cook more meals like this and enjoy every bite!

 

Spinach & Mushroom Tortellini Bake

1 (19 oz.) package frozen cheese tortellini

1 lb. button mushrooms, sliced

1 (6-8 oz.) bag fresh spinach, coarsely chopped

2 garlic cloves, minced

1/4 tsp. onion powder

1 stick butter, divided use

1 (12 oz.) can evaporated milk 

8 oz. Italian blend shredded cheese

8 oz. shredded mozzarella cheese

Salt and Pepper

Preheat oven to 350. Cook tortellini according to package directions and drain well. In a large skillet over medium high heat, heat 4 TBS butter and sauté mushrooms until brown. Season with garlic, salt and pepper. Add spinach and continue to sauté until spinach is wilted. Remove from skillet and set aside. In same skillet over medium heat combine remaining butter and milk. Bring to a gentle boil. Stir in Italian cheese until melted and smooth. Transfer cooked pasta to a large bowl. Add mushroom mixture and cheese sauce. Stir very well. Transfer to a greased 9x13 baking dish. Sprinkle with mozzarella cheese. Cover with foil and bake for 15 minutes. Uncover and bake for 10-15 minutes until cheese has melted and slightly browned. 

Sniffles and Soup

If your family hasn't run into all the yuck that is going around right now, consider yourself lucky! I know, we've all spent the last 2.5 years worrying about Covid lurking around every corner, but let's not forget about all the other germs that are still fighting their way into our homes.

We knew with Max going into Kindergarten the fall illness was inevitable. Let's call it how it is. Schools are petri dishes and kids are going to get sick. And we knew with Max never being in a classroom before, his immune system was going to be tested. Boy is it ever!

This poor little guy has been sick twice in 3 weeks. In September it was an ear infection that kept him home for two days. But this past week? He has been the sickest he has ever been in 6 years. He missed three more days of school, and is still not 100%. We've hit the point that he's better by the technical terms- no fever, eating better, playing...but he sounds awful! He has almost no voice and a nasty cough, but fingers crossed will be going back to school Monday. 

The doctor told me there is some nasty stuff going around right now, and it just isn't affecting little kids- he has been seeing all ages in the office for all sorts of sickness. 

So when I was decided which recipe to share this week, I figured soup was a safe bet because nothing tastes better when you're feeling a little under the weather. 

Creamy Sausage Tortellini Soup has rich, cooked all day flavor, but can be on your table in under an hour. When you come home after a long day or come inside out of the cold, a bowl of this what you want to sit down to.

Using frozen tortellini makes this perfect for busy weeknights because it cooks right in the soup, no need to thaw before. I use mild Italian sausage, but if you like things spicy, grab a package of hot. Fresh spinach gives the soup a pop of color and of course nutrients, but you could use kale too. 

When the sniffles find their way into your house, be ready with some delicious soup recipes to help everyone feel better! 

 

Creamy Sausage and Tortellini Soup

1 (19 oz) bag frozen cheese tortellini

1 lb. mild or hot Italian sausage

1 medium yellow onion, finely chopped

3 carrots, finely chopped 

4 cloves garlic, minced

6 oz. fresh spinach, coarsely chopped

1/4 cup flour

1/2 tsp Italian seasoning

4 cups chicken broth

1 cup water

2 cups half-and-half

Salt and Pepper 

In a large stock pot or Dutch oven, brown sausage over medium high heat until no longer pink. Remove to a paper towel lined plate. Sauté carrots, onion and garlic in sausage drippings until soft. Sprinkle with flour and cook 2 minutes, stirring constantly. Slowly add chicken broth and water, whisking constantly until smooth. Bring to a simmer and cook about 8 minutes until slightly thickened. Add half-and-half, cooked sausage, Italian seasoning, tortellini, salt and pepper. Simmer until pasta is cooked-it will float to the top. Serve immediately with grated Parmesan on the side if desired. 

Second Week Busy Week

 Have you settled back into the school year routine? Are you struggling to find your groove? Either way, I see you. I feel you. I would say we are somewhere in the middle. 

Having one entering his senior year and all that comes with that, and the other beginning Kindergarten and the immense changes that brings has made the past two weeks especially busy and hectic.

For those wondering, the little guy rocked his first week of Kindergarten, and was more brave than we could have ever imagines. Yes, there were some tears (from both him and mommy) but at the end of every single day when I picked him up, he was smiling and full of stories. We couldn't be more proud of him!

His big brother is filling his days with classes, studying, theater and working. I keep telling him to try to savor as much of senior year as he can because it will go at the speed of light. 

This week we add in two meetings at the school, picture day, and a few other things. Like I've said before, I don't anticipate our schedules slowing down any time soon. 

Enter a simple, hearty pasta bake supper that can be on the table in about an hour. It is filled with cooked chicken (use some leftover or make it the day before!) Alfredo sauce, and broccoli. Yep, making sure the kids get some green stuff on their plate for that brain food they need! Oh, and let me make your day even more! The pasta and broccoli both go in the casserole frozen, saving you even more time on a busy day.

Baked Chicken Tortellini Alfredo will be one of those meals you make now because it's quick, and then again and again during the fall and winter months for comfort food on a cold day. 

If your back to school schedule has you pulling your hair out, stop stressing when it comes to dinner time. Take a breath and know you can still get a delicious meal on the table to enjoy while listening to all those stories from their day!

  

Baked Chicken Tortellini Alfredo

1 (19 oz.) bag frozen cheese tortellini

2 (15 oz.) jars Alfredo

1 (12 oz.) bag frozen broccoli florets

2 cups cooked, shredded chicken

1/2 cup chicken broth

1/2 cup shredded mozzarella cheese

1/2 tsp. Italian seasoning

1 tsp. dried parsley

Salt and pepper

Preheat oven to 425. Lightly grease 9x13 baking dish. In a large bowl combine chicken, frozen pasta and frozen broccoli. Add Alfredo sauce, broth, Italian seasoning, salt, pepper and stir well. Transfer to baking dish and cover tightly with foil. Bake for 45 minutes. Remove cover, top with mozzarella cheese and sprinkle with dried parsley. Bake 10 minutes until cheese melted and top is lightly browned.

Put Down The Jar! Homemade Alfredo Is Super Easy

 Let me preface this post by saying, I will never throw shade on someone who is using jarred pasta sauce in their house. We've all been there. We've all done it. We all still do it! In no way am I being critical, or sitting on my food blogger pedestal being all pious about how homemade is the way to go. I am simply showing you how easy making your own can be, if you want to and time allows, since I spent too many years thinking it was complicated. 

When I first shared homemade Alfredo years ago, it was like a revelation to me. I couldn't believe I had made it from scratch and it actually worked! More recently, when I posted a Copycat Olive Garden Alfredo I pointed out it was a little different than ones I had prepared in the past because it was thickened with a roux- a mixture of butter and flour. This one is s a little different yet again, with the addition of cream cheese! It's nice to have variety and each one is as tasty as anything an Italian restaurant is serving up.

One reason why I love this recipe, besides being absolutely delicious is the use of frozen tortellini. Let's face it prices at the grocery store are enough to make anyone scream, but this is a great way to stretch a big bag of frozen pasta. I used 2 of the 19 ounce bags which were under $3 each. Even adding in the ingredients for the sauce, that is still less than one plate of pasta at our favorite Italian place. 

Making the sauce might seem like quite a few steps, but I promise it comes together quickly and simply, and you won't have to stand over a hot stove for long. (If you are in for triple digits like we are this week, that is something to be thankful for!)

Throw a quick green salad and maybe some crusty bread with this and you have a pasta supper any Nona would be proud of! 

Making homemade Alfredo might be easier than you might think, but don't think you have to hide those jarred ones in the back of the pantry. Believe me, there are currently jars of both red sauce and Alfredo in my kitchen right, and I am 100% here for it! 

 

Cheese Tortellini Alfredo

2 (19 oz.) bags frozen cheese tortellini

1 cups half-and-half

2 cups milk

1/4 cup butter

1/4 cup flour

6 garlic cloves, minced

1/2 cup grated Parmesan Romano cheese

4 oz. cream cheese, broken into small chunks

Salt and Pepper

Fresh Parsley, chopped

Cook pasta according to package directions. Meanwhile, melt butter in a large skillet over medium heat. Cook garlic for 1 minute, stirring constantly. Whisk in flour and cook for 1-2 minutes, until smooth. Slowly pour in milk and half-and-half, whisking constantly. Bring to a simmer and cook 5 minutes, until slightly thickened. Add cream cheese and stir until smooth. Add grated cheese and stir until smooth. Reduce heat to low and cook until thickened, about 5 minutes. Season with salt and pepper. Keep warm until pasta is done. When pasta is cooked, drain well. Add to skillet and gently stir into sauce. Transfer to serving bowl or plates and garnish with fresh parsley, if desired. 

Shared at Weekend Potluck