One weekend I decided to see what I could make with some ground beef I had in the fridge. I liked a recipe I found in my Back Pocket Pasta cookbook, but I didn’t really follow any of the ingredients…hers used escarole, sausage, pine nuts, and garlic. So, I was inspired and made my own pasta dish.
I’m not sure exactly why, but one day I had it in my head that I wanted to try making lasagna from scratch…as in, the flat pasta sheets. I think part of it is how easy it is to use the new pasta making attachments I have and since the pasta sheets turn out so smooth from it, I thought it might be quite doable. I did technically skip making the sauce from scratch this time, but you could totally use homemade sauce, too. I just wanted to limit my variables slightly to see how it would go.
Today is a simple recipe that was inspired by some puff pastry recipes I found. I ended up doing my own using some Trader Joe’s dough I had stashed away. If you haven’t tried their puff pastry dough, you should. It’s only available around December, as far as I know, and not only is it a great price but it tastes really good because it is all butter like the DuFour kind. But for whatever reason, I like this one better and have had better luck with it. I didn’t realize it was a limited edition kind of product the first year, so the second year I stocked up!
This is the first recipe I made post-Chiplet’s birth. I made it 4-5 days after he was born. The first two nights I was at the hospital, and the first night home a friend dropped off dinner. The next night we had leftovers that needed to get eaten (this recipe here) and then the next night we ate this. It was such a filling pizza that we ended up having it for dinner and lunch leftovers too.
First off, today’s post is brought to you by Pi Day! 😀 Happy 3-14!
I’ve made spaghetti pie before and enjoyed it, but this time I had learned from last time. I added more black pepper (I probably could have added more, even), and I used my food processor for the cheese! This recipe is super easy and simple, but grating all of that cheese can take forever. I decided to give it a whirl (pun intended) and it was awesome. Grating and clean-up was faster than grating the cheese by hand, for sure.
This meal is pretty quick…there is a little chopping, but then you can just use one skillet and have each quesadilla come out every few minutes. I always cook the Fudgelet’s one first (longest to cool) and mine next to help with the test batches. K gets the freshest/best looking depending.
Are you in the mood for a fast dish that can have everything you need all together? Starch, vegetable, protein…and it is one tasty package? It maybe isn’t the healthiest, but you could always scale back the butter and cheese a bit if you wanted. Or add extra pasta/broccoli to soak it up. We were all fans of this creamy dish which is very easy to make.