Archive for the ‘Recipes’ Category

Spinach Black Bean Lasagna

Spinach-Black Bean Lasagna
From Southern Living Home for The Holidays Magazine, Fall 2006
Makes 6 servings (for those of us eating healthy, this is at least 8 servings)

2 large eggs, lightly beaten
1 (15-oz) container ricotta cheese
1 (10-oz) package frozen chopped spinach, thawed and well drained
1/4 cup chopped fresh cilantro ( I omit this)
1/2 teaspoon salt
4 cups (16 oz) shredded Monterey Jack cheese with peppers, divided (I use pepper jack cheese OR 1/2 pepper jack and 1/2 monteray jack)
2 (16-oz) cans black beans, rinsed and drained
1 (2-lb, 13-oz) jar pasta sauce (I use spaghetti sauce)
1/2 teaspoon ground cumin
9 dried precooked lasagna noodles (found w/ dry pasta and these are dry)
Garnish: chopped fresh cilantro ( I omit this)

1. Stir together first 5 ingredients and 1 cup Monterey Jack cheese; set aside.

2. Mash beans with a potato masher or fork in a large bowl; stir in pasta sauce and cumin. Spread one-third of bean mixture on bottom of a lightly greased 13×9-inch baking dish.

3. Layer with 3 noodles, half of spinach mixture, and 1 cup Monterey Jack cheese; repeat layers. Top with remaining 3 noodles and remaining bean mixture.

4. Bake, covered, at 350 degrees for 1 hour; uncover and top with remaining 1 cup Monterey Jack cheese.

5. Bake 5 more minutes or until cheese melts. Garnish if desired.


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Tacos in Pasta Shells

This is a recipe that I got from Allrecipes.  I tried it once earlier this month and it got raves!  It will be a definite regular in our menu plan.  I have altered it a smidge to (I think) make it easier.

Tacos in Pasta Shells

1 lb ground beef

1 pkg taco seasonings

3oz cream cheese

18 jumbo pasta shells

1 cup taco sauce

2 cups shredded Cheddar cheese

1 ½ cups crushed tortilla chips


  1. In a large skillet, brown beef over medium heat until no longer pink, drain.  Add taco seasonings and simmer according to directions.  Add cream cheese and mix in, about 5 minutes.
  2. Meanwhile, bring a large pot of water to a boil.  Add pasta and cook for 8 to 10 minutes or until al dente; drain. 
  3. Preheat oven to 350 degrees.
  4. Fill shells with beef mixture and arrange in a 9×13 inch baking dish then pour taco sauce over shells.  (I don’t measure the sauce, I just pour it on.)   Cover with foil and bake in preheated oven for 15 minutes. 
  5. Remove dish from oven and top with Cheddar cheese and tortilla chips.  Return dish to oven and cook for 15 minutes more.
  6. Top with your favorite toppings and enjoy!

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