First of all, thanks to everyone who ordered a cookbook! I was surprised by the popularity. Just a quick NOTE: if you find you are missing Week 12 from your copy – go to “Manage Your Devices” on Amazon and there is an update to restore it to your copy. Somewhere between draft and going live, some copies lost that week. It has been restored. 🙂
On to this week’s menu. Fresh from the garden ingredients and a quick skillet taste treat elevates this weeknight dinner menu. On the board tonight:
Patty Squash Sauté
- 6 oz Mafalda (mini-lasagna noodles) or bowtie pasta
- 1 lb lean ground beef
- ½ onion, chopped
- ½ green pepper chopped
- 1 tsp basil, crushed
- 1 tsp oregano, crushed
- 1 tsp crushed garlic
- salt & pepper to taste
- 1 carrot, diced
- 15 oz can tomato sauce (or 1 lb fresh tomatoes, chopped or pureed)
- 6 oz can tomato paste
- 4 oz ricotta cheese
- 1 cup fresh spinach leaves, chopped
- 4 oz mozzarella cheese, shredded
- 2 oz grated parmesan
In saucepan, cook pasta according to package directions, cooking to al dente (slightly chewy), drain well. Meanwhile, in skillet brown beef, onion & pepper. Add spices, garlic, carrot and sauté for 1 minute. Add sauce, paste, stirring well into meat mixture. Add pasta, stirring gently to mix.
Mix together ricotta and spinach, spoon evenly into the mixture (do not stir in, you want to create little cheese balls), top with mozzarella, cover and let simmer on low until mozzarella is completely melted.
Serve with parmesan.
Pattypan Squash Sauté
- 1 tbsp olive oil
- 2 tbsp butter
- 4 pattypan squash, quartered
- 4 green onions, chopped
- 1 carrot, chopped
- 1 red or yellow bell pepper, seeded & cut into strips
- salt & pepper
Heat oil and butter in skillet until butter melts, add vegetables and sauté until squash is tender.
Salt & pepper to taste.
This menu and recipes are featured in my cookbook:
What’s 4 Dinner Solutions Cookbooks: Summer into Fall is now available. Each week I’ll highlight one of the menus and recipes. You can order the cookbook here.