Ingredients:

• 1 pound boneless chicken breasts
• 1 pound penne
• 1 teaspoon Italian seasoning
• 4 tablespoons butter
• Salt
• Ground black pepper
• 2 cloves garlic
• 3 cups half and half
• 1 cup shredded Mozzarella
• 1/2 cup grated Parmesan
• 1/4 cup chopped parsley
• 4 tablespoons all-purpose flour
• 2 tablespoons extra virgin olive oil

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A post shared by Stephanie Melchione | The Cozy Cook (@thecozycook)

Instructions:

1. Cook the penne according to the package’s instructions in a large pot until al dente. Drain when complete.
2. Preheat oven to 350°.
3. Pour oil into a large skillet and boil over medium heat. Season both sides of the chicken with salt, pepper, and Italian seasoning. Put the chicken in the skillet and cook for about 8 minutes per side, or until cooked through. Allow chicken to cool for 5 minutes before slicing crosswise.
4. Return the skillet to the medium heat and throw in butter. Add garlic and cook for 30 seconds. Pour flour and cook for 1 more minute before adding the half-and-half, whisking constantly. Sprinkle Parmesan into the skillet and allow to simmer until sauce thickens before adding more salt and pepper.
5. Combine pasta, chicken, and alfredo sauce in a large bowl. Pour into a baking dish and bake for about 15 minutes, until cheese is melted. Garnish with parsley.

View this post on Instagram

A post shared by Nat Bull | Salt & Lavender (@saltandlavender)

The post A Chicken Alfredo Bake For The Whole Family appeared first on falafelandcaviar.com.

Ingredients:

• 1 lb penne pasta
• 1 15-oz can pumpkin puree
• 1/4 teaspoon nutmeg
• 3 garlic cloves
• 1/2 teaspoon chili powder
• 1/4 cup greek yogurt
• 2 tablespoons olive oil
• freshly ground black pepper
• 1 1/2 cups vegetable broth
• 1/2 cup shredded parmesan cheese
• 3/4 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes

Instructions:

1. Fill a pot with water and salt and wait for it to start boiling. Once it does you can include the pasta and wait for it to be done.
2. When the pasta is done, discard the water and leave the pasta in the pot.
3. Get a skillet and heat the olive oil. Mince the garlic and add it to the oil. Let it cook for 1 to 2 minutes.
4. Pour the broth and pumpkin puree to the mix. Add the nutmeg, chili powder, kosher salt, black pepper, and red pepper flakes. Mix all the ingredients very well together.
5. Cover the pot and wait for it to start simmering. Let it cook for 10 to 15 minutes.
6. When the pumpkin sauce becomes thick, add 1/2 cup of the sauce in a bowl and mix it with the greek yogurt.
7. Transfer the mix back to the pan and pour in the parmesan cheese.
8. Serve the pumpkin pasta right away, topped with parmesan cheese.

The post Creamy Pumpkin Pasta For the Win appeared first on falafelandcaviar.com.

Ingredients:

• 6 oz smoked salmon, cut into small pieces or torn
• 8 oz pasta
• 2 cloves minced garlic
• 1/4 cup heavy cream
• 3 tablespoons butter
• 1/2 cup dry white wine
• 1 tablespoon olive oil
• juice from 1/2 lemon
• kosher salt
• black pepper
• 1/2 cup chicken or vegetable broth
• fresh parsley
• fresh dill

Instructions:

1. Fill a pot with water and add salt. Let the water boil and include the pasta in it. Follow the instructions on the packaging to cook it.
2. While you’re waiting you can make the sauce. Mix oil and butter in a skillet. Include the garlic and let it cook for half a minute.
3. Next, add the wine, lemon juice and broth in the pan. Continue cooking for 4 minutes. You will notice that the sauce is lowered to one half by the end of the 4 minutes.
4. Add in the cream and cook for another minute. Take the pan away from the heat and combine the sauce with the salmon. Add salt and pepper to your taste.
5. When the pasta is done discard the water and pour the pasta in the skillet. Mix it very well with the sauce.
6. Serve the salmon pasta with fresh parsley and dill.

The post 20-Minute Salmon Pasta is So Tasty appeared first on falafelandcaviar.com.

Ingredients:

• 1 cup dry ditalini pasta
• 1/2 cup water
• 2 tablespoons olive oil
• 3 8-oz cans tomato sauce
• 3 minced cloves garlic
• 2 teaspoons granulated sugar
• 3/4 teaspoons dried thyme
• 1 15-oz can diced tomatoes
• 1 cup diced carrots
• 1 lb lean ground beef
• 1 1/2 teaspoon dried basil
• 1/2 teaspoons dried marjoram
• 1 15-oz can dark red kidney beans
• 1 15-oz can great northern beans
• 1 cup diced celery
• 3 tablespoons minced fresh parsley
• 1 teaspoon dried oregano
• 1 1/2 cups chopped yellow onion
• finely shredded Parmesan or Romano cheese
• 2 14.5-oz cans low-sodium chicken broth
• salt and freshly ground black pepper

Instructions:

1. Get a large pot and add 1 tablespoon olive oil. Start cooking the beef until it’s completely done.
2. Remove the fat and place the meat on a plate.
3. Cook the onions, celery, and carrots with the remaining olive oil for 6 minutes. Include the garlic and cook for 1 more minute.
4. Pour in the tomato sauce, sugar, marjoram, chicken broth, beef, canned tomatoes, water, thyme, salt, pepper, oregano, and basil.
5. Wait for the mix to start boiling and when it does let it simmer covered for 15 to 20 minutes.
6. While you’re waiting you can cook the pasta al dente.
7. When it’s done, add the pasta to the mix together with the great northern beans and kidney beans.
8. If it’s too thick you can add water or broth. Cook for 1 more minute. Serve the pasta fagioli with cheese and parsley.

The post Pasta Fagioli is the Best Soup of the Season appeared first on falafelandcaviar.com.

Ingredients

• 8 oz dry spaghetti pasta
• 1 lb boneless skinless chicken breasts, cut into cubes
• 2 finely chopped shallots
• 3 tablespoons capers
• 3 cups low-sodium fat-free chicken broth
• 1 tablespoon olive oil
• 1/2 cup 2% milk
• 3 cloves minced garlic
• grated parmesan cheese
• salt
• 1 whole lemon juiced and grated
• fresh ground pepper
• thin lemon slices
• chopped fresh parsley

Instructions

Get a pot and heat the oil in it. Start cooking the chicken together with pepper and salt to your taste.

After 6 to 7 minutes the chicken should be done. You can now add the garlic and shallots. Keep on cooking for 1 more minute.

Make sure that you’re stirring to prevent the chicken to stick to the pot.

Pour in the lemon juice and chicken broth. Wait for the mixture to start boiling.

Now you can add the spaghetti together with the capers. Turn down the heat to medium and leave the pot on the stove for 12 to 15 more minutes.

Mix constantly.

After 15 minutes you should pour the milk and leave the pot on the stove for 1 more minute.

Your chicken piccata pasta is done and you can serve it right away. Add parsley, parmesan cheese and lemon slices on top.

The post Chicken Piccata Pasta Is A Tasty 30-Minute Recipe appeared first on falafelandcaviar.com.

Ingredients:

Get ready to do some shopping!

1lb. ground turkey
2 tablespoons tomato paste
1 lb. lasagna noodles
2 cloves minced garlic
2 tablespoons extra-virgin olive oil
1 can crushed tomatoes
1 finely chopped onion
1 container ricotta
2 tablespoons chopped parsley
1 egg, 1/4 c. torn basil
1 lb. sliced mozzarella
1/2 c. grated parmesan.

Instructions:

The first step is to cook the noodles according to the instructions on the box. When they are done, remove the water and set them on a baking sheet.

Get a large pot and fill it with oil and onion. Cook it on medium heat for five minutes.

Add the ground turkey and the tomato paste. Constantly stir with a wooden spoon for six minutes.

Then, include the basil and tomatoes as well. Add salt and pepper to your liking. Leave the sauce to simmer for twenty minutes.

In another bowl, mix the parmesan, egg, ricotta, parsley, and garlic. Add salt and pepper.

Once this is done, you can start preparing the turkey lasagna. After each layer of noodles add a layer of sauce and ricotta mixture.

You do this until you’re out of ingredients. Bake everything for 35 minutes.

The post This Turkey Lasagna Recipe Will Make You Say Wow! appeared first on falafelandcaviar.com.

Ingredients

The ingredients you’ll need are:
320 g canned tuna
400 g rigatoni pasta
600 ml milk
3 tablespoons butter
50 g all-purpose flour
250 g grated cheddar cheese
330 g drained canned sweetcorn
1 peeled and chopped onion
150 g frozen petit pois
handful chopped parsley
salt and pepper

For the tuna, the best type for this recipe is albacore.

Instructions

Prep the oven by setting it to 350 F degrees.

Cook the pasta according to the instructions on the package. While you’re waiting for the pasta, get a pan and melt the butter in it. Pour the onions in and cook them for 6 to 8 minutes on low heat.

Now, add in the flour and increase the heat to medium. Continue cooking for 1 to 2 minutes and start pouring the milk. Stir while you’re doing it and now begin pouring 2/3 of the cheddar cheese. The sauce should become thick. Finish off by seasoning with salt and pepper.

When the pasta is done you can discard the water and pour it in a baking dish. Top it with the sauce and also add the sweetcorn, tuna, and petit pois.

In the end, cover the tuna pasta bake with the rest of the cheese and parsley. Leave it in the oven for 20 minutes.

The post Try This Tuna Pasta Bake Recipe For Dinner This Week appeared first on falafelandcaviar.com.

Ingredients

The ingredient list is made of:
1 box of ready-to-stuff cannelloni (20 pieces)
450 g Ricotta cheese
1 1/2 cup chopped fresh spinach
2 cloves fresh garlic
3/4 cup freshly grated Parmesan cheese
1 egg
2 380 ml jars of marinara sauce
1 teaspoon dried basil
2 cups shredded mozzarella cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
a pinch of salt and pepper

Instructions

Set the oven to 375 F degrees and prepare a casserole dish with cooking spray.

Combine the egg, ricotta, salt, pepper, basil, mozzarella, Parmesan and garlic in a bowl. Mix them very well together.

Get a piping bag and fill it with this mix. Start filling all the cannelloni with it.

Pour one-third of the marinara on the bottom of the dish and make sure it’s in an even layer. Start putting the stuffed spinach and ricotta cannelloni on top of the marinara sauce. Cover them with the rest of the marinara sauce.

Top the dish off with Parmesan cheese and mozzarella. Place it in the oven for 25 to 30 minutes. Your daily dose of pasta can be served!

The post Daily Dose Pasta: Spinach And Ricotta Cannelloni appeared first on falafelandcaviar.com.

Ingredients

For the vegetable pasta soup, you will need:
1 1/4 cups pasta
2 minced shallots
3 fresh thyme sprigs
1 cup water
1 chopped celery stalk
3/4 teaspoon kosher salt
1 peeled and chopped medium carrot
4 cups low-sodium chicken broth
1 cup frozen peas
1 piece Parmesan rind
freshly grated Parmesan cheese
1 tablespoon extra-virgin olive oil
freshly grated lemon zest

Instructions

Begin by cooking the celery, shallots, and carrot with olive oil in a saucepan.

After five minutes you can add salt, pepper, Parmesan rind, thyme, water, and chicken broth. Leave the mix on the stove to simmer for 10 minutes.

Pour the pasta in and start mixing all the ingredients together. Let it simmer again for 8 to 10 minutes. By the end, the pasta should be cooked al dente.

Take the thyme sprigs and Parmesan rind out of the pasta soup. Pour the peas and leave it on the stove for one extra minute. This is when your soup is done.

Top it off with lemon zest and Parmesan cheese.

The post Try The Healthy Vegetable Pasta Soup Recipe appeared first on falafelandcaviar.com.

Ingredients:

The ingredient list includes 1 8 manicotti shells, 1 cup shredded part-skim mozzarella cheese, 1 teaspoon Italian seasoning, 1/2 teaspoon pepper, 1 finely chopped onion, 4 oz softened cream cheese, 1 1/2 cups ricotta cheese, 1 tablespoon canola oil, 6 tablespoons grated Parmesan cheese, 3 minced garlic cloves, 1 10 oz package frozen chopped spinach, 26oz jar spaghetti sauce.

Instructions:

The first step to prepare the spinach manicotti is to get a skillet. Start cooking the onions for 3 minutes. Continue by adding the garlic and 1 more minute on the stove.

Mix the ricotta cheese, cream cheese, pepper, 1/2 cup mozzarella cheese, 4 tablespoons Parmesan cheese, and Italian seasoning in a bowl. Mix everything well and add in the onions and spinach. This is the filling for the manicotti. You can start by pouring one half of the sauce on the bottom of a baking dish, then start placing the manicotti over it. Cover them with the remaining of the topping.

Put the baking dish in the oven for 25 minutes at a temperature of 350 F degrees. Add the other half of Parmesan cheese when the time is up and bake for 5 more minutes.

The post These Spinach Manicotti Are To Die For appeared first on falafelandcaviar.com.

Ingredients:

• 1 pound boneless chicken breasts
• 1 pound penne
• 1 teaspoon Italian seasoning
• 4 tablespoons butter
• Salt
• Ground black pepper
• 2 cloves garlic
• 3 cups half and half
• 1 cup shredded Mozzarella
• 1/2 cup grated Parmesan
• 1/4 cup chopped parsley
• 4 tablespoons all-purpose flour
• 2 tablespoons extra virgin olive oil

View this post on Instagram

A post shared by Stephanie Melchione | The Cozy Cook (@thecozycook)

Instructions:

1. Cook the penne according to the package’s instructions in a large pot until al dente. Drain when complete.
2. Preheat oven to 350°.
3. Pour oil into a large skillet and boil over medium heat. Season both sides of the chicken with salt, pepper, and Italian seasoning. Put the chicken in the skillet and cook for about 8 minutes per side, or until cooked through. Allow chicken to cool for 5 minutes before slicing crosswise.
4. Return the skillet to the medium heat and throw in butter. Add garlic and cook for 30 seconds. Pour flour and cook for 1 more minute before adding the half-and-half, whisking constantly. Sprinkle Parmesan into the skillet and allow to simmer until sauce thickens before adding more salt and pepper.
5. Combine pasta, chicken, and alfredo sauce in a large bowl. Pour into a baking dish and bake for about 15 minutes, until cheese is melted. Garnish with parsley.

View this post on Instagram

A post shared by Nat Bull | Salt & Lavender (@saltandlavender)

The post A Chicken Alfredo Bake For The Whole Family appeared first on falafelandcaviar.com.

Ingredients:

• 1 lb penne pasta
• 1 15-oz can pumpkin puree
• 1/4 teaspoon nutmeg
• 3 garlic cloves
• 1/2 teaspoon chili powder
• 1/4 cup greek yogurt
• 2 tablespoons olive oil
• freshly ground black pepper
• 1 1/2 cups vegetable broth
• 1/2 cup shredded parmesan cheese
• 3/4 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes

Instructions:

1. Fill a pot with water and salt and wait for it to start boiling. Once it does you can include the pasta and wait for it to be done.
2. When the pasta is done, discard the water and leave the pasta in the pot.
3. Get a skillet and heat the olive oil. Mince the garlic and add it to the oil. Let it cook for 1 to 2 minutes.
4. Pour the broth and pumpkin puree to the mix. Add the nutmeg, chili powder, kosher salt, black pepper, and red pepper flakes. Mix all the ingredients very well together.
5. Cover the pot and wait for it to start simmering. Let it cook for 10 to 15 minutes.
6. When the pumpkin sauce becomes thick, add 1/2 cup of the sauce in a bowl and mix it with the greek yogurt.
7. Transfer the mix back to the pan and pour in the parmesan cheese.
8. Serve the pumpkin pasta right away, topped with parmesan cheese.

The post Creamy Pumpkin Pasta For the Win appeared first on falafelandcaviar.com.

Ingredients:

• 6 oz smoked salmon, cut into small pieces or torn
• 8 oz pasta
• 2 cloves minced garlic
• 1/4 cup heavy cream
• 3 tablespoons butter
• 1/2 cup dry white wine
• 1 tablespoon olive oil
• juice from 1/2 lemon
• kosher salt
• black pepper
• 1/2 cup chicken or vegetable broth
• fresh parsley
• fresh dill

Instructions:

1. Fill a pot with water and add salt. Let the water boil and include the pasta in it. Follow the instructions on the packaging to cook it.
2. While you’re waiting you can make the sauce. Mix oil and butter in a skillet. Include the garlic and let it cook for half a minute.
3. Next, add the wine, lemon juice and broth in the pan. Continue cooking for 4 minutes. You will notice that the sauce is lowered to one half by the end of the 4 minutes.
4. Add in the cream and cook for another minute. Take the pan away from the heat and combine the sauce with the salmon. Add salt and pepper to your taste.
5. When the pasta is done discard the water and pour the pasta in the skillet. Mix it very well with the sauce.
6. Serve the salmon pasta with fresh parsley and dill.

The post 20-Minute Salmon Pasta is So Tasty appeared first on falafelandcaviar.com.

Ingredients:

• 1 cup dry ditalini pasta
• 1/2 cup water
• 2 tablespoons olive oil
• 3 8-oz cans tomato sauce
• 3 minced cloves garlic
• 2 teaspoons granulated sugar
• 3/4 teaspoons dried thyme
• 1 15-oz can diced tomatoes
• 1 cup diced carrots
• 1 lb lean ground beef
• 1 1/2 teaspoon dried basil
• 1/2 teaspoons dried marjoram
• 1 15-oz can dark red kidney beans
• 1 15-oz can great northern beans
• 1 cup diced celery
• 3 tablespoons minced fresh parsley
• 1 teaspoon dried oregano
• 1 1/2 cups chopped yellow onion
• finely shredded Parmesan or Romano cheese
• 2 14.5-oz cans low-sodium chicken broth
• salt and freshly ground black pepper

Instructions:

1. Get a large pot and add 1 tablespoon olive oil. Start cooking the beef until it’s completely done.
2. Remove the fat and place the meat on a plate.
3. Cook the onions, celery, and carrots with the remaining olive oil for 6 minutes. Include the garlic and cook for 1 more minute.
4. Pour in the tomato sauce, sugar, marjoram, chicken broth, beef, canned tomatoes, water, thyme, salt, pepper, oregano, and basil.
5. Wait for the mix to start boiling and when it does let it simmer covered for 15 to 20 minutes.
6. While you’re waiting you can cook the pasta al dente.
7. When it’s done, add the pasta to the mix together with the great northern beans and kidney beans.
8. If it’s too thick you can add water or broth. Cook for 1 more minute. Serve the pasta fagioli with cheese and parsley.

The post Pasta Fagioli is the Best Soup of the Season appeared first on falafelandcaviar.com.

Ingredients

• 8 oz dry spaghetti pasta
• 1 lb boneless skinless chicken breasts, cut into cubes
• 2 finely chopped shallots
• 3 tablespoons capers
• 3 cups low-sodium fat-free chicken broth
• 1 tablespoon olive oil
• 1/2 cup 2% milk
• 3 cloves minced garlic
• grated parmesan cheese
• salt
• 1 whole lemon juiced and grated
• fresh ground pepper
• thin lemon slices
• chopped fresh parsley

Instructions

Get a pot and heat the oil in it. Start cooking the chicken together with pepper and salt to your taste.

After 6 to 7 minutes the chicken should be done. You can now add the garlic and shallots. Keep on cooking for 1 more minute.

Make sure that you’re stirring to prevent the chicken to stick to the pot.

Pour in the lemon juice and chicken broth. Wait for the mixture to start boiling.

Now you can add the spaghetti together with the capers. Turn down the heat to medium and leave the pot on the stove for 12 to 15 more minutes.

Mix constantly.

After 15 minutes you should pour the milk and leave the pot on the stove for 1 more minute.

Your chicken piccata pasta is done and you can serve it right away. Add parsley, parmesan cheese and lemon slices on top.

The post Chicken Piccata Pasta Is A Tasty 30-Minute Recipe appeared first on falafelandcaviar.com.

Ingredients:

Get ready to do some shopping!

1lb. ground turkey
2 tablespoons tomato paste
1 lb. lasagna noodles
2 cloves minced garlic
2 tablespoons extra-virgin olive oil
1 can crushed tomatoes
1 finely chopped onion
1 container ricotta
2 tablespoons chopped parsley
1 egg, 1/4 c. torn basil
1 lb. sliced mozzarella
1/2 c. grated parmesan.

Instructions:

The first step is to cook the noodles according to the instructions on the box. When they are done, remove the water and set them on a baking sheet.

Get a large pot and fill it with oil and onion. Cook it on medium heat for five minutes.

Add the ground turkey and the tomato paste. Constantly stir with a wooden spoon for six minutes.

Then, include the basil and tomatoes as well. Add salt and pepper to your liking. Leave the sauce to simmer for twenty minutes.

In another bowl, mix the parmesan, egg, ricotta, parsley, and garlic. Add salt and pepper.

Once this is done, you can start preparing the turkey lasagna. After each layer of noodles add a layer of sauce and ricotta mixture.

You do this until you’re out of ingredients. Bake everything for 35 minutes.

The post This Turkey Lasagna Recipe Will Make You Say Wow! appeared first on falafelandcaviar.com.

Ingredients

The ingredients you’ll need are:
320 g canned tuna
400 g rigatoni pasta
600 ml milk
3 tablespoons butter
50 g all-purpose flour
250 g grated cheddar cheese
330 g drained canned sweetcorn
1 peeled and chopped onion
150 g frozen petit pois
handful chopped parsley
salt and pepper

For the tuna, the best type for this recipe is albacore.

Instructions

Prep the oven by setting it to 350 F degrees.

Cook the pasta according to the instructions on the package. While you’re waiting for the pasta, get a pan and melt the butter in it. Pour the onions in and cook them for 6 to 8 minutes on low heat.

Now, add in the flour and increase the heat to medium. Continue cooking for 1 to 2 minutes and start pouring the milk. Stir while you’re doing it and now begin pouring 2/3 of the cheddar cheese. The sauce should become thick. Finish off by seasoning with salt and pepper.

When the pasta is done you can discard the water and pour it in a baking dish. Top it with the sauce and also add the sweetcorn, tuna, and petit pois.

In the end, cover the tuna pasta bake with the rest of the cheese and parsley. Leave it in the oven for 20 minutes.

The post Try This Tuna Pasta Bake Recipe For Dinner This Week appeared first on falafelandcaviar.com.

Ingredients

The ingredient list is made of:
1 box of ready-to-stuff cannelloni (20 pieces)
450 g Ricotta cheese
1 1/2 cup chopped fresh spinach
2 cloves fresh garlic
3/4 cup freshly grated Parmesan cheese
1 egg
2 380 ml jars of marinara sauce
1 teaspoon dried basil
2 cups shredded mozzarella cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
a pinch of salt and pepper

Instructions

Set the oven to 375 F degrees and prepare a casserole dish with cooking spray.

Combine the egg, ricotta, salt, pepper, basil, mozzarella, Parmesan and garlic in a bowl. Mix them very well together.

Get a piping bag and fill it with this mix. Start filling all the cannelloni with it.

Pour one-third of the marinara on the bottom of the dish and make sure it’s in an even layer. Start putting the stuffed spinach and ricotta cannelloni on top of the marinara sauce. Cover them with the rest of the marinara sauce.

Top the dish off with Parmesan cheese and mozzarella. Place it in the oven for 25 to 30 minutes. Your daily dose of pasta can be served!

The post Daily Dose Pasta: Spinach And Ricotta Cannelloni appeared first on falafelandcaviar.com.

Ingredients

For the vegetable pasta soup, you will need:
1 1/4 cups pasta
2 minced shallots
3 fresh thyme sprigs
1 cup water
1 chopped celery stalk
3/4 teaspoon kosher salt
1 peeled and chopped medium carrot
4 cups low-sodium chicken broth
1 cup frozen peas
1 piece Parmesan rind
freshly grated Parmesan cheese
1 tablespoon extra-virgin olive oil
freshly grated lemon zest

Instructions

Begin by cooking the celery, shallots, and carrot with olive oil in a saucepan.

After five minutes you can add salt, pepper, Parmesan rind, thyme, water, and chicken broth. Leave the mix on the stove to simmer for 10 minutes.

Pour the pasta in and start mixing all the ingredients together. Let it simmer again for 8 to 10 minutes. By the end, the pasta should be cooked al dente.

Take the thyme sprigs and Parmesan rind out of the pasta soup. Pour the peas and leave it on the stove for one extra minute. This is when your soup is done.

Top it off with lemon zest and Parmesan cheese.

The post Try The Healthy Vegetable Pasta Soup Recipe appeared first on falafelandcaviar.com.

Ingredients:

The ingredient list includes 1 8 manicotti shells, 1 cup shredded part-skim mozzarella cheese, 1 teaspoon Italian seasoning, 1/2 teaspoon pepper, 1 finely chopped onion, 4 oz softened cream cheese, 1 1/2 cups ricotta cheese, 1 tablespoon canola oil, 6 tablespoons grated Parmesan cheese, 3 minced garlic cloves, 1 10 oz package frozen chopped spinach, 26oz jar spaghetti sauce.

Instructions:

The first step to prepare the spinach manicotti is to get a skillet. Start cooking the onions for 3 minutes. Continue by adding the garlic and 1 more minute on the stove.

Mix the ricotta cheese, cream cheese, pepper, 1/2 cup mozzarella cheese, 4 tablespoons Parmesan cheese, and Italian seasoning in a bowl. Mix everything well and add in the onions and spinach. This is the filling for the manicotti. You can start by pouring one half of the sauce on the bottom of a baking dish, then start placing the manicotti over it. Cover them with the remaining of the topping.

Put the baking dish in the oven for 25 minutes at a temperature of 350 F degrees. Add the other half of Parmesan cheese when the time is up and bake for 5 more minutes.

The post These Spinach Manicotti Are To Die For appeared first on falafelandcaviar.com.