What does a vegetairan eat: tortellini casserole

You’ll need:

*1 bag frozen cheese tortellini

*1 jar alfredo sauce OR 1 jar tomatoe based pasta sauce

*You favorite vegetables such as bell pepper, mushrooms, tomatoes, etc chopped into bite sized pieces

*16 oz shredded cheese (your favorite white cheese such as mozzarella)

 

In a 13X9 casserole dish layer your ingredients in this order:

        *All frozen tortellini

        *Your chopped vegetables

        *Your chosen sauce either alfredo or tomato based pasta sauce

        *Your cheese

Make sure to spread all of the layers out so you get an even taste of all ingredients

Bake at 375 for about 25 minutes until the cheese is melted and brown

Notes:

Thanks to Jenny who gave me the idea to get started creating this one! This is a Kristel original recipe. 

It makes great left overs for lunch.

 

totellini casserole

You’ll need:

*1 bag frozen cheese tortellini

*1 jar alfredo sauce OR 1 jar tomatoe based pasta sauce

*You favorite vegetables such as bell pepper, mushrooms, tomatoes, etc chopped into bite sized pieces

*16 oz shredded cheese (your favorite white cheese such as mozzarella)

In a 13X9 casserole dish layer your ingredients in this order:

        *All frozen tortellini

        *Your chopped vegetables

        *Your chosen sauce either alfredo or tomato based pasta sauce

        *Your cheese

Make sure to spread all of the layers out so you get an even taste of all ingredients

Bake at 375 for about 25 minutes until the cheese is melted and brown

Notes:

*Thanks to Jenny who gave me the idea to get started creating this one!
*This is a Kristel original recipe.

*It makes great left overs for lunch.
*It is an easy weeknight meal as you can go from making to table in about 30-35 minutes

Kristel's herb veggie pasta bake

Here is a concoction I came up with a few weeks ago when I was craving some warm Italian dish. Of course I didn't want to store so I made due with my I had on hand.  I'm going to call my creation:
Kristel's herb veggie pasta bake

1. Boil pasta noodles of any shape or size- (package sizes depending on how much food you want)
-I used about 1 large package of corkscrew pasta
2. While the pasta is boiling find a baking dish that will fit your pasta plus room for the extras you will add.
-I used a large casserole baking dish
3. Add in: Herbs (to your taste, fresh or dried), cheese (to your liking in both kind and amount), pasta sauce (also the amount depends on how sauce you like it and how many noodles you have)
-for today I used fresh basil, parsley, and oregano; Colby-jack cheese (2 cups) and pepper jack cheese (1 cup in cubes); 1 jar of Barilla three cheese pasta sauce (a little more expensive but the taste is worth it)
-other add in ideas chopped veggies (peppers, zucchini, tomatoes, mushrooms), or fried tofu
4. Heat oven to 350 degrees
5. Cook pasta till it is just shy of being ready to eat (still a little tough to chew)
6. Mix all ingredients into your greased casserole pan


This is pre-baking picture
7. Bake a 350 for 20 minutes or until cheese is melty
(It is good to stir the dish 1/2 through baking so it does not get to dry on top)

Recipe notes:

*Make it your own! Add in your favotire herbs and cheese to get the taste you really like!

Fiesta Tamale Pie

Today's recipe:

Fiesta Tamale Pie

This recipe is from John's Uncle Brent Taylor. Originally a 'meaty' recipe I have changed it to be veggie friendly. I do this with lots of recipes as most recipes are easy to change if you know what to sub.

What you'll need:

*2TB cooking oil

*1 medium sized onion, chopped

*1 clove garlic, minced or pressed (or garlic seasoning to taste)

*1 12 oz can black beans (also you can add tofu crumbels as an additional protein)

*1 cup cheese (of any kind that you like)

*1 can (28 oz) tomatoes

*1 can (1 lb) whole kernal corn, drained

*1 TB chili powder

*½ teaspoon oregano

*½ teaspoon ground cumin

*2 eggs, lightly beaten

*1 cup milk (regular or soy)

*1 cup corn meal

*1 ½ cups (6 oz) shredded cheddar cheese

1. Heat oil in a wide frying pan over medium heat.
   
2. Add onion and garlic and cook until onion is soft.
   
3. Add in beans
   
4. Stir in tomatoes (break up with a spoon) and their liquid, corn, chili powder, oregano, cumin.
   
   
   
5. Cover, reduce heat and simmer for 10 minutes. Stir in cheese.
   
6. Spread mixture in a shallow 3 pt. casserole or 9x13 baking dish.
   
7. In a bowl, combine eggs and milk. Stir in corn meal.
   
8. Sprinkle top with cheese.
9. Spoon evenly over bean mixture, making sure corn meal is well distributed.
   
10. Bake uncovered at 350 degrees for 45 minutes or until top is set and lightly browned.
    

Makes six servings

Notes:
*this makes great lunch leftovers