Sausage and Pesto Ricotta Manicotti

I've made this before but didn't take the time to get my photos together. So, this was an excellent reason to remake this dish. It is really good, although it does take a little prep time. I covered my manicotti in the sauce before cooking it since I had prepped my ingredients in advance and they were not hot. If your sausage is still warm you could bake this for just 10 minutes till bubbly and you wouldn't have to cover each piece of pasta totally. Since I cooked this for 30 minutes, to ensure it was nice and hot, my concern was that the pasta would dry out. 

Tofu Pesto Ricotta

• 1 block extra firm tofu
• 4 tablespoons Nutritional yeast
• 2 tablespoons lemon juice
• 1 heaping tablespoon minced garlic
• 1/3 - 1/2 a cup basil, fresh
• 3 tablespoons walnuts
• 1/2 teaspoon black pepper

Tempeh Sausage

• 1 8-ounce block tempeh
• 1 teaspoon basil, dried
• 1 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper

For the Manicotti

• 1/2 box manicotti noodles
• 1 24-ounce jar traditional pasta sauce (look for no oil)
• vegan mozzarella for topping, optional

Make the pesto ricotta. squeeze the tofu over the sink to remove as much water as you can. Don't worry if it crumbles everything is going in the food processor. Add all ricotta ingredients.

Pulse until it all comes together, scraping down the sides as needed. Add to bowl and set aside.

Start your water for the boiling the noodles. Make the tempeh sausage. Crumble the tempeh into a non-stick skillet.  

Sauté for 4-5 minutes until it starts to brown. Stir occasionally but not to often as that slows browning.

Add the seasonings and toss to coat. Sauté for another minute or so. Remove from heat.

Preheat oven to 400F. Cook manicotti according to package directions. Add the ricotta to the sausage and stir to combine well. While The pasta cooks if you have a large baggie or a decorating bag you can use that to pipe the filling into each manicotti. If you don't you can use a small spoon or even your fingers.

Cover the bottom of your dish with pasta sauce.

Add the manicotti as you stuff them.

Cover with remaining pasta sauce.

Add the vegan mozzarella cheese if using.

Cover with parchment paper and then aluminum foil and bake at 400 for 30 minutes. You can see my comments at the top of the post. See my comments at the beginning of the post for more info on cook time.

Serve while it's good and hot with a side salad.

Enjoy!!!

Quick Tomato Pasta (WFPBNO)

This pasta dish is a super quick dinner to throw together on a busy week night. If you don't have broccoli, use cauliflower or green beans, no zucchini on hand, then use a yellow crooked neck squash. This is a sure way to get some of the produce out of your frig. I was aiming for 2 servings but I must have used more veggies than I intended. We had four servings; I point this out because the leftovers were good but not as good as the fresh dish.

• 1/2 red onion, chopped
• 3 cloves garlic, minced
• 1 medium zucchini, cut into half moons
• 1 small broccoli head, chopped into bite sized florets
• 1 can fire roasted diced tomatoes
• 2 large portions of pasta
• 1/2 cup kalamata olives, halved
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon rubbed sage
• 2 cups baby spinach
• 1 cup of saved pasta water

Get your water on to boil for the pasta. Saute onion in a couple of tablespoons water for 3-4 minutes.

Add the garlic, zucchini and broccoli. Give it a good stir and cook 3-4 minutes.

Add the canned tomatoes with their juice and season with oregano, basil and sage.

After cooking for a couple of minutes add a cup of pasta water, spinach and olives.

When pasta is done drain and add it to the skillet of veggies. Toss and serve with some nutritional yeast on top. You could also add a few bread crumbs or crushed red pepper flakes.

Enjoy!!!

Pasta Sauce (WFPBNO)

I love pasta. I also love all good sauces. This sauce pulls out all the punches, it's flavorful, thick and filling. I love the kalamata olives in this sauce. If there is an ingredient you don't care for either leave it out or substitute with something you do like. This made a thick hearty sauce. Serve over your favorite pasta or whatever you have on hand. I also think the leftover pasta and sauce would be good mixed together and topped with with some panko and baked in the oven. I'll be making a pot of chili in a little bit for the play offs this afternoon. There are several versions of chili on the blog, just use the "search" tool. Go Jags!!!!

• 3 garlic cloves, minced
• 1 small sweet onion, chopped
• 2 teaspoons dried oregano
• 2 teaspoons fennel seeds
• 1 teaspoon black pepper
• 2 (14 ounce) cans fire roasted diced tomatoes, undrained
• 2 tablespoons capers
• 1/2 cup pinot noir
• 1/4 cup balsamic vinegar
• 1/2 cup kalamata olives, halved
• 1/4 cup fresh basil leaves, thinly sliced
• 1/4 cup fresh parsley, chopped
• 4 ounces baby bella mushrooms, sliced
• 2 cups chopped spinach

Sauté garlic and onion in a few tablespoons water until onions are translucent.

Add oregano, fennel seeds, black pepper and give it a good stir.

Add diced tomatoes, tomato paste, balsamic vinegar and wine. Stir well and simmer 5 minutes.

Add mushrooms and spinach. Cover and simmer about 30 minutes. Be sure to get your water on for your pasta at this point.

Add the olives, capers, basil and parsley. Stir well.

Serve the sauce over your favorite pasta shape. I used penne today. But any short pasta with ridges would work great so that the sauce has something to "hold" onto.

Serve with a side salad and/or your favorite bread for a complete meal.

Enjoy!!!

Lemon Basil Pesto

 One of my favorite things to do with Pesto is make a big bowl of mixed veggies. Toss them in a grill basket and grill until there is some char on them. Cook pasta, toss with pesto, top with veggies and then nutritional yeast. Yummy! I made this pesto yesterday and froze most of it but kept enough to have this very dish for dinner tonight. I typically use zucchini, yellow squash, sweet onion, mushrooms, cherry tomatoes and whatever else is in the frig. Let's make some pesto!

• 3 cups packed basil
• 1/2 cup walnut pieces
• 1 heaping tablespoon chopped garlic
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• water to thin (thin to the consistency you like)

Add all ingredients to a food processor.

Blend until it's totally mixed together. Add water as needed to get the consistency you enjoy.

I like to freeze it in ice cube trays. Once frozen pop out of the tray and store cubes in a freezer bag. I  normally take out 3 cubes for 2 servings.

Enjoy!