Creamy crab pasta recipe is made with a linguine cream sauce and sundried tomatoes.
Serve creamy crab pasta with garlic bread for a satisfying mid week meal. Create this delicious pasta in only 30 minutes using a can of crab from your pantry.
Creamy crab pasta is a tasty and savory meal you can serve to your entire family. It makes leftovers easy for your lunch the following day, since it will stay good for up to 3-4 days in the refrigerator.
Pesto bread appetizer is a savory appetizer that you can use as a pull apart bread, or cut into sections to serve. Pesto bread appetizer is a twisted bread recipe which creates a beautiful look to the bread when you serve it to your guests.
Pesto bread appetizer is topped with parmesan cheese which crisps up in the oven. The twisted bread recipe comes out of the oven golden brown when it’s finished.
We recommend serving the pesto bread warm as an appetizer. It’s best served right out of the oven to your guests.
Pesto bread appetizer uses fresh pesto which has more flavor than store bought pesto. You can substitute store bought pesto if you’re unable to make any fresh.
In a large stand mixer bowl, place yeast and warm water. Let stand for ~10 minutes until yeast blooms. Fit your stand mixer with the dough hook.
Add olive oil, salt, and flour to the yeast mixture. Set the stand mixer to low speed while it combines the ingredients together.
Set the dough to knead on low to medium speed for ~5 minutes. The dough should come away from the sides after a few minutes. If the dough is sticky, add 1 tbsp of flour as needed.
Remove the bowl from the stand mixer. Place a clean kitchen towel over the bowl and put it in a warm location in your house. Let the dough ball rise for ~1 hour until it doubles in size.
Roll your dough out on a floured surface until it reaches 18" x 12".
Spread pesto all over the dough, leaving a 1 cm margin from the edge of the dough.
Roll the dough lengthwise. Pinch either end of the dough to seal it.
Leave an inch from the top, then start cutting the dough in the center, down the middle, right through the dough. Twist the dough on top of one another. Twist each piece until you reach the end of the dough. Seal the ends of the dough together to make a circle.
Place the dough on a baking sheet. Add parmesan cheese all over the dough.
Bake at 425 degrees F for 25 minutes until crust is golden brown.
Serve immediately. You can serve it as a pull apart bread, or cut into sections for your guests.
Make your own flatbread recipe with yeast in only 1 hour. With about 45 minutes of rising time, you’ll have plenty of time to prepare your flatbread toppings.
You can use just about anything for your toppings that you would use on pizza, as you would on flatbread.
Flatbread toppings to try out:
arugula
prosciutto
balsamic vinegar
feta
avocado
pesto
pear
brie
spinach
caramelized onions
sundried tomatoes
basil
What is flatbread pizza
Flatbread pizza is thin crust pizza. Flatbread dough is rolled out to be much thinner, and therefore has a thin crust. Due to the thin crust, flatbread is crispy, whereas pizza is chewy.
Since flatbread has a crispy crust, people usually put different toppings on it than pizza, because it’s more of an appetizer. Usual toppings for flatbread include pesto, sundried tomatoes, BBQ chicken, pineapple, onions, arugula, balsamic vinegar, etc.
How long is flatbread good for
Flatbread dough is good for up to 2 days in the fridge. Cooked flatbread is good for 3-4 days in the fridge.
Combine yeast, sugar and warm water in a large mixing bowl. Let it sit for 5 minutes to active the yeast.
Add flour, olive oil, and salt to the mixing bowl. Mix with a fork or wooden spoon until it has started to come together. Turn onto a floured flat surface and knead the dough for a couple of minutes until it becomes smooth and elastic.
Place the dough back into the mixing bowl and cover with a clean kitchen towel. Let the dough rise for 45 min – 1 hour.
Cut the dough in half and roll out the dough. You should have 2 flatbreads to work with. The dough should be rolled quite thin for flatbread.
At this point you can add any toppings to the flatbread. It is recommended that you brush the flatbread with a bit of olive oil before adding your pizza sauce.
Bake the flatbread at 450 degrees F for 7-12 minutes. The flatbread edges will be light-golden brown, and the cheese will start browning when it's ready to come out of the oven.
Vegetarian pesto flatbread recipe is best made with fresh pesto. The secret to making a good pesto flatbread is adding more fresh pesto to the flatbread once it has come out of the oven.
Pesto is absorbed into the flatbread as it cooks, so the flatbread is a bit dry when it comes out of the oven.
Adding more fresh pesto the flatbread once it comes out of the oven adds back the sauce and moisture. The flatbread is the perfect combination of thin crust, and it is packed with flavor. You will love the sundried tomatoes and pesto together.
We recommend using fresh mozzarella for your pesto flatbread recipe. Fresh mozzarella is more flavorful and browns very well in the oven.
We have included a few pictures to see the difference between regular mozzarella vs fresh mozzarella for this flatbread recipe.
If you need to make some fresh pesto before starting your flatbread, try out our recipe.
Combine yeast, sugar and warm water in a large mixing bowl. Let it sit for 5 minutes to active the yeast.
Add flour, olive oil, and salt to the mixing bowl. Mix with a fork or wooden spoon until it has started to come together. Turn onto a floured flat surface and knead the dough for a couple of minutes until it becomes smooth and elastic.
Place the dough back into the mixing bowl and cover with a clean kitchen towel. Let the dough rise for 45 min – 1 hour.
Flatbread Toppings
Cut the dough in half and roll out the dough. You should have 2 flatbreads to work with.
Add 2 tbsp of pesto to each of the doughs. Using the back of a spoon, spread the pesto to create a thin layer of pesto as the "pizza sauce".
Add 8 slices of mozzarella around the dough. Do not overlap the cheese, it should have some space in between each of the cheese slices.
Add the sundried tomatoes around the flatbreads. Put them on the pesto, not on the cheese slices.
Bake the flatbread at 450 degrees F for 7-12 minutes. The flatbread edges will be light-golden brown, and the cheese will start browning when it's ready to come out of the oven.
Remove the flatbread from the oven and place it on a wooden cutting board.
Using a spoon, spoon the pesto onto the flatbread. While it's still warm, the pesto will melt into the pizza. This is a crucial step, and cannot be missed. Having the extra fresh pesto on the flatbread will make the pesto have more sauce, and will prevent it from being dry. Fresh pesto adds a ton of flavor to flatbread.
Cinnamon roll icing is made with butter, powdered sugar, salt, and vanilla extract. Cream cheese is added to buttercream icing to make cream cheese icing for cinnamon rolls.
Do cinnamon rolls with cream cheese frosting need to be refrigerated
Cinnamon rolls with cream cheese frosting need to be refrigerated. Any frosting made with cream cheese needs to be refrigerated to stay at a safe temperature. Thaw your cinnamon rolls out from the refrigerator for 20 minutes before serving. Alternatively, you can microwave your cinnamon rolls for 20-30 seconds to warm them up before serving.
The fridge will slow down the aging process of the cinnamon rolls as well, making them stay good for longer than if they remained at room temperature.
Cream butter and cream cheese together using a stand mixer or hand mixer. Cream together until light and fluffy. It's easiest to cream them when they are a bit soft. Leave the butter and cream cheese on the counter for 20 minutes to soften before using.
Add vanilla extract and salt into the cream cheese icing and beat for 30 seconds until fully combined.
Add 1 cup of powdered sugar and cream together. It's ok if the mixture isn't coming together yet, it will!
Add the last cup of powdered sugar and beat until the icing becomes smooth and thick ~ 3 minutes on medium-high speed. Be patient, it will come together.
Spread cream cheese icing on cinnamon rolls when they have cooled coming out of the oven. Cream cheese icing is enough for 12 cinnamon rolls to be iced.
Vanilla buttercream wedding cake is the most classic and traditional wedding cake flavor you can choose. Since vanilla is a neutral flavor, most people that attend your wedding will enjoy it.
Sometimes picking a wedding cake that has chocolate cake, will not go over well with everyone. It’s best to select a cake that most of your guests will enjoy, without being too shocking of a flavor.
Vanilla buttercream cake is made with a buttermilk vanilla cake base.
In between the layers are vanilla buttercream icing.
Alternatively, you could ice the cake with vanilla buttercream, and in between the layers you could make vanilla custard.
Adding Vanilla Beans and Custardto your Wedding Cake
Sometimes vanilla buttercream cake is made with real vanilla beans. If you choose to go with a vanilla bean buttercream cake, this can be a bit more expensive, but it’s worth it.
The vanilla bean is opened, and the vanilla beans are extracted from the pod. The pod infuses its vanilla flavor into vanilla custard. The remaining tiny vanilla beans will fill the custard with luscious vanilla flavor.
The outside of the cake will be covered in vanilla bean buttercream icing. The vanilla beans extracted are added to vanilla buttercream icing, adding a ton of vanilla flavor. Vanilla bean buttercream icing is much more flavorful than just regular vanilla buttercream icing.
Usually, vanilla buttercream cake is flavored only with vanilla extract, which can be just a hint of vanilla. Adding vanilla beans will be sure to overwhelm your taste buds and will be a huge hit at your wedding.
Vanilla bean custard adds a ton of flavor to your wedding cake. Vanilla custard is a sweet and rich addition to your wedding cake.
Vanilla custard is made by tempering eggs. Tempering eggs is fairly time consuming and laboring for a baker. Vanilla custard is warmed until it has thickened enough, and then it needs time to chill in the refrigerator until it’s ready to use.
I would highly recommend adding vanilla custard to your wedding cake. It will take your wedding cake from tasty to mouthwatering.
Fortune Hill Photography
Lemon Custard Wedding Cake
Lemon custard wedding cake is a light, and tangy cake for your wedding.
Lemon custard wedding cake is made by adding fresh lemon juice and lemon zest to a vanilla cake base. Lemon cake will have strands of lemon zest throughout the cake base, making it quite eye catching when it is served.
In between the layers of lemon cake is lemon custard.
Lemon custard has a bit of a tart and sharp taste to it, since it has lemon juice added to it for the flavoring.
Lemon custard wedding cake can be frosted with either a lemon cream cheese frosting, or a lemon buttercream icing.
Lemon cream cheese frosting will be a bit more creamy and full than lemon buttercream icing.
Lemon custard wedding cake has a strong pungent flavor. I would recommend adding lemon cream cheese frosting, as this will make the cake have complimenting flavors, and won’t be too overwhelming with lemon flavor for your wedding cake.
Champagne cake one of the newest trends in wedding cakes. Champagne has hints of lemon, peach, almond, or white cherry notes depending on the bottle of champagne.
By adding these hints of flavor to a wedding cake, it gives just a touch of citrus and toasted almond flavors that come together well for a light and flavorful wedding cake.
Champagne cake is made by adding champagne to a vanilla cake base.
Adding Strawberry flavoring to champagne wedding cake
For a little more succulent flavor, strawberry extract, and chopped strawberries are added to the champagne vanilla cake base.
Strawberries are a little bit sweet and acidic, making them a burst of flavor inside a wedding cake.
For the champagne cake layers, they have an added thin layer of champagne infused syrup. The cake has small holes poked in it to have the champagne syrup seep into the cake, making it a little sweeter with more champagne flavor.
Champagne strawberry wedding cake is filled with layers of cream cheese icing, made with whipped cream, strawberry extract and strawberry purée.
Champagne strawberry wedding cake is covered top to bottom in champagne buttercream frosting, with added strawberry extract and strawberry purée.
Champagne cake with strawberry buttercream is one of the most memorable cakes you can choose for your wedding. It has a light pink color to the frosting from the strawberries. When the cake is cut, it has the chopped strawberries popping with color throughout the layered pink cake.
Choosing a champagne cake for your wedding will thoroughly impress your guests by its unique special flavor. Most people will never have tried a champagne cake before, so it will be an remarkable choice for a wedding cake.
How are wedding cakes decorated
You can choose to have your wedding cake decorated with
detailed icing
painted icing
a cake topper
fresh flowers
sprigs of greenery
If you’re going with a more modern wedding, you can opt for detailed or painted icing on the sides of your wedding cake as added decoration.
For a rustic wedding you could choose to go with the fresh flowers or sprigs of greenery for your wedding cake decorations.
Mille Feuille cake is made by baking puff pastry into sheets. The sheets are stacked in layers. In between the layers are vanilla pastry cream. The vanilla pastry is made by adding vanilla beans, and infusing the pod into the pastry cream. Mille Feuille cake is topped with royal icing and melted bittersweet dark chocolate. Mille Feuille has specific lines of chocolate that are made with a sharp knife, creating beautiful lines on the top of the cake.
Lemon raspberry cake is made by infusing lemon juice and lemon zest into a cake recipe, and then adding a few frozen raspberries. The cake has the raspberries throughout, giving it a beautiful look of yellow and red. The colors are vibrant when you cut the cake. Lemon raspberry cake is coated in lemon infused cream cheese icing. Lemon raspberry cake is satisfying and light.
Cookies and cream cake is made by adding cocoa powder and coffee to cake. The cake is made with buttermilk, making it extra creamy. The cookies and cream cake is iced with a cookie Italian buttercream frosting.
Caramel chocolate cake is made by creating a chocolate cake using cocoa powder. The caramel chocolate cake is iced using a salted caramel infused icing with a touch of chocolate using cocoa powder. The layers are assembled by adding salted caramel sauce, and salted caramel chocolate icing in between the chocolate cake.
Black forest cake is made by baking a cake with cocoa powder and coffee infused into it. The cake layers are then soaked in a cherry syrup. In between the cherry soaked chocolate layers of cake, are whipped cream and cherries. The cake is covered in whipped cream on its exterior, and chocolate shavings are added to the sides of the cake.
Vanilla buttercream cake is made by baking a vanilla cake with buttermilk. In between the layers are vanilla buttercream icing. Alternatively, you could ice the cake with vanilla buttercream, and in between the layers you could make vanilla custard.
Cookie dough cake is made by baking a cake using vanilla and Greek yogurt at its base. The cookie dough is made using a recipe that does not have eggs in it. The cookie dough is made with mini chocolate chips, as to not be too overwhelming in the cake. The cookies are shaped, chilled, and gently placed into the cake, and then the cake is baked. The rest of the cookie dough is shaped again so it’s flat and chilled. This will act as the top of the cake and will be crumbled to look like mini bits of cookie dough. In between the layers of cookie dough cake, is cookie dough frosting. Cookie dough frosting is made by adding a little bit of flour, brown sugar and mini chocolate chips. The brown sugar gives the look of cookie dough by turning it a golden brown color. Covering the cake on the top is chocolate ganache with the bits of cookie dough crumbled on top.
White chocolate raspberry cake is made by adding chopped white chocolate to a vanilla based cake. In between the layers is a thin smear of raspberry jam and white chocolate Swiss meringue buttercream.
Chocolate Kahlua cake is made by making a cake with cocoa powder, espresso powder and Kahlua infused into it. The strawberry buttercream is made by combining whipped cream, buttercream, and diced strawberries, giving the icing a beautiful pink color. The strawberry buttercream fills the layers in between the cake. The cake has dripped chocolate ganache to give the cake a little bit more of a chocolate hint to it.
Chocolate cake is made with cocoa powder and espresso powder. The cake is iced using chocolate buttercream which is made with cocoa powder and espresso powder infused into it. Chocolate cake is a very rich and heavy dessert.
Hazelnut chocolate cake is made with cocoa powder and it uses hazelnut flour at its base. In between the layers of cake is hazelnut spread and cocoa powder infused icing. The hazelnut buttercream icing is coated around the cake, with the option of adding hazelnut meringues to the top as well.
Vanilla chai cake is made by adding chai spice to a vanilla cake base. Chai spice includes cinnamon. ginger, cardamom, allspice, and cloves. Vanilla chai cake is iced with vanilla and chai spiced buttercream icing.
S’more cake is made by adding allspice, cinnamon, and brown sugar to a vanilla cake base. In between the layers of S’more cake is chocolate buttercream and homemade marshmallows. The chocolate buttercream is made by adding melted chocolate to buttercream frosting. On top of the two fillings is a mixture of spices and crumbled graham crackers. The cake is topped with more homemade marshmallows and torched to give it a “fired” look to it.
Peanut butter cake is made by adding peanut butter and chopped peanut butter cups to complete the cake base. The peanut butter icing is made by adding whipped cream and peanut butter to buttercream. Peanut butter cake has the icing covering the entire cake and topping with a few peanut butter cups.
Lemon and elderflower cake is made by adding lemon juice and elderflower cordial to a vanilla cake base. The cake is filled with lemon curd in between the layers. The cake is iced topped to bottom with elderflower buttercream frosting.
Orange and cream cake is made by adding orange zest to a buttermilk cake base. The cake is filled with cream cheese and whipped cream filling, infused with orange juice and orange zest. The cake is covered with orange zest flavored whipped cream.
Lavender cake is made by adding culinary lavender to a vanilla buttermilk cake base. Lemon curd fills the layers of the cake. The white chocolate buttercream is made by adding melted vanilla chocolate to a buttercream base. This frosting covers the lavender lemon cake, making it very flavorful and light.
Coffee cake is made by adding instant coffee to a buttermilk cake base. In between the layers of cake is apricot jam. The coffee layer cake is covered in coffee buttercream icing, which is made by adding instant coffee to buttercream icing.
Carrot cake is made by adding shavings of carrots, ginger, nutmeg, and cinnamon to a vanilla cake base. Carrot cake is also made with applesauce and brown sugar, giving it a caramelized carrot flavor. Carrot cake is covered in cream cheese icing from top to bottom.
Chocolate cake is made by adding instant coffee and cocoa powder to a buttermilk cake base. The next layer is the chocolate mousse, which is made by adding gelatin to warm heavy cream and chocolate. The gelatin helps to stabilize the chocolate mousse for using it in a cake. The chocolate mousse cake is topped with chocolate ganache to give it a rich chocolatey flavor.
Red velvet cake is made by adding cocoa powder and red food coloring to a vanilla cake base. The cake is covered in cream cheese icing for a fluffy and rich cake flavoring.
Mint chocolate chip cake is made by adding cocoa powder to a vanilla cake base. The cake is covered in mint buttercream icing which is made by adding mint extract, and dark chocolate chips to Italian buttercream icing. The cake is topped with a thin layer of chocolate ganache to finish it off with a rich chocolate and mint flavor for the cake.
White chocolate raspberry cake is made by baking a vanilla cake base. The cake is filled with raspberry and lemon sugar sauce. The cake is covered in white chocolate buttercream which is made by adding melted white chocolate to buttercream icing.
Lemon velvet cake is made by adding lemon zest and lemon extract to a buttermilk vanilla cake base. Lemon velvet cake is iced using lemon extract and lemon zest infused buttercream icing.
Almond amaretto cake is made by adding almond extract and amaretto to a vanilla cake base. The cake is covered top to bottom is amaretto infused buttercream frosting. To add a bit of decoration, you can add some sliced toasted almonds on the top of the cake.
Chantilly cake is made by first baking a vanilla cake base. A Chantilly cake has a unique frosting that is made by combining whipped cream, mascarpone cheese and cream cheese together to a buttercream frosting base. The layers of cake are made by creating a berry syrup, such as raspberry syrup, and then placing the unique cream frosting on top of the syrup. Fresh berries are place into the cream frosting, making this beautiful and colorful layered cake. Some of the berries that are too large, like strawberries, are cut in half to have an even layered cake. When the Chantilly cake is sliced, you can see the colorful red and blue berries throughout the layered cake. The Chantilly cake is covered in the cream frosting all over the sides and top of the cake. Chantilly cake is usually topped with a few fresh berries, giving it an eye catching look to it.
Irish cream cake is made by adding Irish cream and cocoa powder to a buttermilk vanilla cake base. In between the layers of cake is Irish cream infused whipped cream. The cake is covered in Irish cream flavored buttercream icing. Using the drip method, chocolate ganache is dripped from the top of the cake down the sides of the Irish cream cake.
Mocha cake is made by adding coffee and cocoa powder to a vanilla cake base. Toasted pecans and toffee bits are added to the cake to be baked into the cake only on the top of the batter. The cake is covered in mocha buttercream icing, which is made by adding coffee and cocoa powder to a vanilla buttercream icing. The cake is topped with a few more toasted pecans and toffee bits for added decoration and flavor.
An ombre cake can be a combination of icing colors or cake colored layers going from dark to light. An ombre cake is eye catching and unique. The colors are made by adding more or less food coloring to change the colors of the cake or icing.
Dulce de leche cake is made by adding caramel sauce to a vanilla cake base. The cake slices are soaked with a combination of condensed milk and whipping cream, making the cake extra sweet. The layers of the cake are filled with caramel flavored whipped cream. Toasted hazelnuts are added on top of the whip cream layers to give the cake an added crunch. The cake is covered in dulce de leche whipped cream.
Champagne cake is made by adding champagne, strawberry extract, and chopped strawberries to a vanilla cake base. The cake layers have a thin layer of champagne infused syrup. The cake has small holes poked in it to have the champagne syrup seep into the cake, making it a little sweeter with more champagne flavor. The cake is filled with layers of cream cheese icing, made with whipped cream, strawberry extract and strawberry purée. The cake is covered top to bottom in champagne buttercream frosting, with added strawberry extract and strawberry purée. The cake has a light pink color to the frosting from the strawberries. When the cake is cut, it has the chopped strawberries popping with color throughout the layered pink cake.
Coconut cream cake is made by adding coconut emulsion and coconut milk to a vanilla cake base. Coconut cream cake is filled and covered with coconut buttercream frosting. The coconut buttercream icing is made by adding cream of coconut and coconut emulsion to buttercream icing.
Banana cream cake is made by adding bananas to a vanilla cake base. Banana cream cake is filled with vanilla pastry cream. Banana cream cake is frosted with banana buttercream icing. Banana buttercream icing is made with banana extract to buttercream frosting. You could add food coloring to the icing if you wanted it to have a hint of yellow in it. The sides of the cake have crushed graham crackers, and the top of the cake has banana chips for added decoration.
Strawberry shortcake is made by baking biscuits or vanilla cake. In between the layers of cake or biscuits are vanilla bean and sugar coated strawberries and whipped cream. The whipped cream helps hold the strawberries in place, and acts as an filler instead of icing or custard.
Easy lasagna recipe with ricotta cheese, ground beef, and Italian sausage.
You can make the meat sauce the night before, and assemble the following day to make it an easy lasagna recipe to put together.
Use fresh noodles over regular lasagna noodles. Using fresh noodles eliminates the need to cook the noodles, and they are much thinner than any “oven ready” lasagna noodles.
Italian sausages give this recipe a hint of spiciness which is a welcome flavor in lasagna to make it a bit different than a plain lasagna.
Frozen spinach can sometimes be difficult to find in the grocery stores, we have included some directions on how to cook down fresh spinach for your lasagna if you need to. Make sure to remove all of the water from the spinach before adding it to your ricotta mixture. Otherwise the cheese mixture ends up too thin.
How long to bake lasagna for
Bake lasagna for 35-40 minutes at 350 degrees F. Finish off by browning the cheese using a broiler for 3-5 minutes.
Do you bake lasagna covered or uncovered
Bake your lasagna uncovered. Lasagna does not need to be covered in the oven. The cheese will brown the longer you have it in the oven, but it does not start to brown until after 40 minutes in the oven.
What kind of mozzarella is best for lasagna
Use pizza mozzarella or shredded mozzarella is best for lasagna. Do not use fresh mozzarella.
Why do you add egg to ricotta cheese for lasagna
Adding egg to ricotta cheese for lasagna combines the mixture together and binds it all together. This allows the cheese not to fall out of the lasagna as it cooks.
How many layers should lasagna have
Lasagna should have at least 3-4 layers of noodles for it to be sufficient.
Do you have to boil lasagna noodles before baking
You have to boil lasagna noodles before baking if they are not “oven ready” or “fresh” noodles. Regular lasagna noodles need to be cooked before baking, because they will not be cooked by the baking process in the oven.
Is lasagna better with ricotta or cottage cheese
Lasagna is better with ricotta cheese than cottage cheese. Cottage cheese is bitter and is mild in flavoring, whereas ricotta is more creamy and flavorful, which goes very well with lasagna that has spinach in it.
What can you serve with lasagna
You can serve many different foods with lasagna including:
garlic bread
cheese bread
breadsticks
focaccia bread with oil and vinegar
Caesar salad
green salad
white wine
What type of pan is best for lasagna
It is best to bake lasagna in a large casserole dish with high sides so you can layer your lasagna with at least 3-4 layers of lasagna noodles
Can you make lasagna in a glass dish
You can make lasagna in a heat proof glass dish, just make sure the sides are high enough for layering.
What is the best salad to go with lasagna
The best salad to go with lasagna is Caesar Salad. It has complimentary flavors and goes well with lasagna.
What is a good dessert to serve with lasagna
There are a few good desserts that go with after serving lasagna including:
In a large frying pan, brown ground beef and Italian sausages. Break up the meat into smaller pieces as it cooks. Add onions and salute with 2 cloves of minced garlic.
Drain excess oil off of the frying pan.
Add tomato sauce to the meat mixture. Cut an onion in half, and add this to the sauce. The onion will release its flavors into the sauce, making it very tasty.
Add Italian seasoning, salt and pepper, carrots, celery and mix into the sauce. Set the temperature to low and let simmer for 30 minutes.
At the end of cooking the meat sauce in the last minute, add the strips of fresh basil to the sauce.
Remove the meat sauce from the heat source and set aside.
If you are using fresh spinach, cook it in a large frying pan over medium heat until it has wilted down. It should take about 10 minutes. Remove all water from the spinach by squishing it when it has cooled down. Use a paper towel around the spinach to draw out more water from the spinach. If you are thawing spinach from frozen, place it in the microwave for 30 second intervals until it has fully thawed. Remove the water from the spinach.
In a medium bowl, combine ricotta, egg, 1/4 cup mozzarella cheese, 1/4 cup parmesan cheese, spinach, and 1 tsp Italian seasoning. Mix together until fully combined.
In a 9 x 13 baking pan or casserole dish that has high sides, place meat sauce on the bottom of the pan until it's fully covered (about half of the meat sauce). Add lasagna noodles lengthwise to the baking pan. Make adjustments as needed by breaking apart the noodles to fully cover the meat sauce.
Add the next layer on top of the meat sauce/lasagna noddle's by adding 1/2 of the ricotta mixture. Spread the ricotta mixture so it's one layer that goes right to the edges. Add another layer of lasagna noodles.
Add the rest of the meat sauce on top of the last layer of lasagna noodles. Add another layer of lasagna noodles.
Add the rest of the ricotta mixture and spread evenly. Add a layer of lasagna noodles.
Add 3/4 cup mozzarella cheese and 1/2 cup parmesan cheese to the top of the lasagna. Fully cover the lasagna noodles in cheese. If you don't, the noodles will end up dry and you won't want to eat them.
Bake at 350 degrees F for 35 minutes. Then, broil for 3-5 minutes to brown the cheese to your liking.
Let the lasagna sit for 10 minutes before cutting into. It will be very hot, and needs to cool down before eating.
Lasagna is good for up to 3 days in the refrigerator.
Pesto bow tie pasta salad is the perfect summer pasta to indulge in. It’s best eaten with fresh pesto, so be sure to check out our creamy pesto recipe for pasta.
Pesto bow tie pasta salad is made with fresh vegetables, and can be made quickly for a weekday dinner.
Do you rinse pasta for pasta salad
Yes, you need to rinse your pasta in order to cool down the pasta to use it for pasta salad. Pasta salad is a cold meal, therefore to prepare the pasta it needs to be rinsed with cold water. You do not want to leave pasta to dry, it will ruin the pasta and be unusable. Make sure to keep it damp with a little water before you use it for pasta salad.
Can you make pasta salad the night before
Pasta salad is better if you make it the night before because the pasta absorbs the flavor of the sauce. The pasta salad is much more flavorful the next day.
How do you keep pasta salad moist
If your pasta salad has dried out after a couple of days, add a touch of extra virgin olive oil and mix the pasta well with it. The pasta will become moist again by adding the oil. Pasta absorbs its sauce, therefore the longer you’ve had the pasta, the more oil you’ll need to add to revive it.
Boil water for pasta and cooked pasta according to package directions. Drain pasta and run cold water on the pasta until it has cooled down. Leave it in the strainer.
Make pesto (see recipe below). Use a large spoon to add the pesto to the pasta. Add 2 spoonful's and mix together. If you need more pesto, add it only a spoonful at a time until it's fully coated.
Add red wine vinegar and truffle oil if desired. Mix together.
Add feta to the pasta. Mix until fully combined.
Prepare vegetables and add them to the pasta.
Mix the pesto bow tie pasta salad until the vegetables are evenly distributed.
Creamy and lush pesto recipe for pasta that will have you coming back for more.
Pesto recipe is enough to coat 500g of pasta, which is a huge batch. Depending on how much pasta you’re making, you might have some pesto recipe leftovers.
What is pesto sauce used for
Pesto sauce can be used for:
pasta salad
warm pasta dishes
bruschetta
sandwiches
appetizers
dipping bread into
pizza sauce (ex. with fresh mozzarella cheese & sundried tomatoes)
potatoes
braided pesto bread
What goes well with pesto pasta
Foods that go well with pesto pasta include:
feta
tomatoes
cucumber
peppers
broccoli
chicken
olives
shrimp
sundried tomatoes
bocconcini cheese
peas
parmesan cheese
zucchini
How long does pesto pasta last for
Pesto pasta will last for 4-5 days in the refrigerator. Pesto is absorbed by the pasta, therefore the pasta will begin drying out after a couple of days. Drizzle a bit of extra virgin olive oil onto the pasta after day 3 if your pesto pasta has become too dry.
