Happy Hump Day!
Another Wednesday, another awesome recipe. Can’t wait to share with you guys!
As always, go check out Jen’s blog for more WIAW fun!
Whole-wheat bagel with pumpkin spice cream cheese. Yum!
(Served with a glass of 1% milk)
A salad with Caesar dressing, plus a flatbread pizza topped with turkey pepperoni, banana peppers, and basil.
I seriously think I could live off of these flatbread pizzas.
An easy pasta bake (recipe below), served with a side of garlic bread.
Half of each of these delicious cupcakes. At my church community group last week, we had cupcakes from Cuppalicious Specialty Cupcakes.
People, if you live in Atlanta, order these cupcakes! They had some of the most amazing flavors, including S’mores, Brown Sugar Maple Bacon (I had one of those at the event, and it was my favorite!), and Salted Caramel.
In the picture above, the cupcake on the left is Peanut Butter Cup, and the one on the right is Spiced Pumpkin. Both were incredible. Seriously. Some of the best cupcakes I’ve ever eaten!
Tomato and Basil Pasta Bake
(Adapted from this recipe)
- 1 pound of small shell pasta
- Approx. 2 cups fresh spinach leaves
- 1 tablespoon olive oil
- 2 cloves of garlic, minced
- 1 (28-ounce) can crushed Italian tomatoes
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried Italian seasoning
- 1 teaspoon garlic powder
- Approx. 14 leaves of basil – cut into thin strips
- 1 cup of basil pesto sauce
- 1 cup of ricotta cheese
- 2 cups of shredded mozzarella cheese
- Preheat oven to 375 degrees.
- Cook pasta according to boxed instructions, but cook for a minute or two less than the normal time. With a minute left in cooking time, add the spinach leaves. Drain the mixture.
- Meanwhile, add olive oil to a pan over medium-high heat. Add garlic and sauté for about a minute, until fragrant. Add crushed tomatoes, salt, pepper, Italian seasoning, and garlic powder. Reduce heat to medium-low and let simmer until the pasta is finished cooking. Then add the fresh basil right before you take the mixture off of the heat.
- After pasta and spinach mixture is drained, add it to a 13×9 inch baking dish that has been sprayed with cooking spray. Top the pasta with pesto and ricotta cheese and mix until combined.
- Add tomato mixture and spread on top of pasta.
- Top the entire thing with mozzarella cheese.
- Cover the pan with foil and bake for about 15 minutes. Uncover and let bake for another 5 minutes, until cheese is slightly brown.
This dish was warm and comforting on a chilly fall evening.
I loved that this meal incorporated all of my favorite Italian ingredients: melty cheese, pesto, tomato sauce, garlic, and basil. Yum!
Hope you enjoy this dish as much as we did!
Question for ya …
Best thing you’ve eaten this week?
Have you ever tried pumpkin cream cheese?
Which flavor of cupcake would you have chosen?
Do you have a meal or food that you could eat every day?