Tag: pasta

Tortellini Casserole

Here’s a super quick and easy casserole-style dish you can make on the weekend and then divide up single-servings for lunches or dinners the following week.

1 package mushroom tortellini
1/2 cup dried mushrooms, chopped
1 can cannelini beans (or 2 c cooked white beans of any variety)
4 small tomatoes, seeded
1 head broccoli, chopped into bite-sized pieces
2 handsful frozen peas
1/2 cup cooked chicken, diced
1/2 onion, diced
4 cloves garlic, minced
1 T butter
2 T flour, sifted
2 cups milk
6 oz cheese, cubed and divided into 3oz portions (use whatever cheese variety you have on hand)

Cook tortellini according to package directions.
While pasta is cooking, reconstitute mushrooms in warm water, and saute onion and garlic in butter until lightly browned. Sift flour over onion mixture and continue to cook on low-medium heat until flour has coated onions and begins to brown. Add milk, stirring frequently until mixture begins to thicken and then add half of the cheese mixture and allow to melt and incorporate entirely while stirring to make a thick cheese sauce.
Pour beans into oiled casserole dish with vegetables and chicken. Puree tomatoes in a blender or food processor and pour over bean and vegetable mixture.
Add tortellini once cooked, pour cheese sauce overtop, and fold ingredients together.
Sprinkle remaining cheese over top, and bake 30-45 min at 375.

This will be a fairly dry casserole. If you prefer it to be more saucy, throw in a can of cream of mushroom soup, or double the sauce recipe.

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Recipe: Easy and Fast Vegetarian High-Protein Pasta

1/2 box whole grain high protein pasta (I used spaghetti)

5-6 fresh tomatoes, chopped

2-3 cloves fresh garlic, minced

parsley, oregano, basil and thyme to taste

(Substitution for tomatoes and spices = 1 can stewed tomatoes – cut up with kitchen shears while still in the can to leave small chunks)

1/2 cup goat cheese

dried shitaki mushrooms (or your favorite variety)

1 package extra high protein tofu

salt and pepper

Chop tofu into 1/2″ cubes. (in a standard brick of tofu, make 3 slices horizontally through the brick as it’s standing on its largest side, slicing parallel to the cutting board. Then make 5 even slices down through the top across the length, and 3 even slices across the width. This should give you approximately the right sized cubes.) Add a tablespoon of olive oil to a saute pan, and sear all sides of tofu until slightly crunchy on the outside.

Boil water for pasta. Roughly chop or hand-crumble dried mushrooms and toss into water as it’s heating up. Once boiling, add pasta and cook 7-8 minutes or per package directions.

While pasta cooks, toss tomatoes, garlic, spices into a saucepan. Add goat cheese and heat up slowly. Stir occasionally to melt cheese. Add tofu once cooked, and toss thoroughly.

Once pasta is done, add to sauce pan and toss to coat evenly.

Serve hot.