Green Mac n Cheese

 This is really yummy, and it makes mac n cheese a little healthier! 

1 lb. elbow macaroni
2 cups whole milk
1 cup packed fresh spinach
3 tbsp. unsalted butter
2 tbsp. flour
4 cups grated white cheddar cheese
2 cups chopped broccoli florets
1 cup peas

(1) Preheat oven to 350. Cook pasta in water for about 3 minutes less than package directions call for, until al dente. Reserve 1/2 cup of the pasta water and drain.

(2) While pasta is cooking, place milk and spinach in blender and blend on high until smooth.

(3) In a large pot, melt the butter and then add the flour whisking continuously over low-medium heat for 2-3 minutes to make a roux.  Slowly mix in the milk mixture and bring to a boil.  Reduce heat and simmer, whisking occasionally, 3-4 minutes, or until the sauce is gently bubbling and starting to thicken. Add reserved pasta water and cheese and whisk until melted.  Stir in the pasta, broccoli and peas.

(4) Transfer to a greased 13x9 baking dish and bake for 20 minutes.

Classic Macaroni Salad

16 oz. elbow macaroni
1/2 cup red onion, chopped
2 celery stalks, chopped
4 hard boiled eggs, chopped
2/3 cup mayonnaise
1/4 tsp. cayenne pepper
1 tsp. dry mustard
2 tbsp. olive oil
1-1/2 tsp. white wine vinegar
3 tbsp. chopped parsley
salt and pepper

Cook macaroni, drain and rinse under cold water.  Mix with onion, celery, eggs, parsley.  In a bowl, mix together mayo, cayenne pepper, dry mustard, olive oil and vinegar.  Pour over salad and stir to combine.  Season with salt and pepper.

Bolognese

I made this tonight, and the kids loved it!  I adapted it slightly from Mario Batali's recipe.

2 tbsp. olive oil
1 tbsp. butter
1 medium onion, finely chopped
2 ribs celetry, finely chopped
1 carrot, grated or finely chopped
2 tsp. crushed garlic (or 2-3 garlic cloves, finely chopped)
1 lb. ground turkey (or beef)
1/2 (4.5 oz.) tube of tomato paste
1/2 cup whole milk
1/2 cup dry white wine
1/2 tbsp. dried parsley
1/4 cup parmesan
1 lb. brown rice pasta

Boil pasta to al dente while making the sauce.

In a large heavy-bottomed pot, heat 2 tbsp. olive oil and butter until melted.  Add the onions, celery, carrot and garlic, season with salt and cook until vegetables are translucent but not browned, about 5 minutes.

Add the turkey, increase heat to high and brown meat, stirring frequently for about 10-15 minutes.  Add the tomato paste and stir.  Add the milk and cook until almost reduced.  Add the wine, bring to boil, reduce heat and simmer 10-15 minutes.  Add 3/4 cup to 1 cup pasta water to sauce.  Add parsley.  Season with salt.

Stir pasta into sauce and serve topped with parmesan.

Cannelloni

1 cup minced onions
1/2 cup minced celery
1/3 cup minced carrot
2 tbsp. olive oil
2 cloves garlic, minced
1 lb. ground turkey (you could also use beef and/or pork)
1/2 cup dry white wine
1 cup beef broth
2 tsp. fresh minced basil or 1 tsp. dried basil
1 bay leaf
salt and pepper to taste
2 egg yolks
2 tbsp. butter
2 tbsp. flour
1 cup milk
1/2 cup grated parmesan
1/4 cup minced fresh flat leaf parsley
10 oz. box frozen spinach, thawed and drained
1 jar Trader Joes Tomato Basil Marinara
1/4 cup heavy cream
2 cups mozzarella cheese
2 boxes cannelloni or manicotti pasta (I used manicotti- just a few over 1 box)

In a deep skillet, saute the onion, celery and carrot in the olive oil for 5 minutes until softened and translucent.  Add the garlic and cook for 1 minute.  Add the ground turkey and cook, stirring occasionally, until no longer pink.  Add the wine, reduce for 1 minute and stir in the broth.  Add the basil and bay leaf and salt and pepper.  Bring the mixture to a boil and simmer, covered, 15 minutes.  Uncover and reduce until almost dry.  Discard the bay leaf.  Transfer the mixture to a bowl and let cool.  Mix in the egg yolks.  Meanwhile, in a saucepan over moderately low heat melt the butter, add the flour and whisk the mixture for 2 minutes.  Add the milk and salt and pepper and simmer, stirring occasionally, for 5 minutes, or until thickened.  Stir in the parmesan and the parsley.  In a bowl, combine the meat mixture with the cheese mixture and the spinach.  In another bowl, combine the marinara sauce with the heavy cream.

Preheat oven to 400 degrees.  Fill each pasta tube with meat mixture using a pastry bag.  Pour a couple spoonfuls of the marinara sauce into the bottom of a lasagna pan or casserole dish.  Line the dish with the stuffed pasta tubes.  Pour the marinara sauce over the pasta and top with mozzarella cheese.  Bake for 20-25 minutes until the cheese is bubbly.

Three Olive Spanish Spaghetti

This is one of our favorite pasta dishes...

1 lb. thin spaghetti (brown rice spaghetti from Trader Joe's is great to make it GF)
2 tbsp. olive oil
1 softball size chopped onion (about 3-4 cups)
3-4 garlic cloves, minced
2 tsp. dried oregano
1 tsp. kosher salt 
Pinch red pepper flakes
1/2 tsp. black pepper
1 lb. ground turkey
1 jar marinara sauce (of course I use tomato basil marinara from TJ's)
1 cup sliced pimiento-stuffed green olives, kalamatta olives and black olives (1 c total, not 1 c of each)
1/2 cup dry white wine
3 tbsp. chopped fresh parsley (I always forget to buy this so I used about 2 tbsp. dried)

Cook pasta according to package directions.  In the meantime, heat oil in a large skillet over medium-high heat.  Add onion to pan; saute 4 minutes or until tender.  Add garlic; saute 1 minute.  Stir in oregano, salt, red pepper, black pepper.  Crumble turkey into pan; cook 5 minutes or until is browned, stirring to crumble.  Stir in marinara sauce, olives, wine, and parsley.  Bring to a boil; reduce heat and simmer 15 minutes.  Add spaghetti to sauce mixture.  Cook 2 minutes or until thoroughly heated.