This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PickedAtPeak #CollectiveBias
I absolutely love goat cheese! I’m always trying to find new ways to use it. I decided to swap out traditional Parmesan cheese for goat cheese in this Pasta with Creamy Goat Cheese Tomato Sauce recipe!
I haven’t always loved to cook. And, I haven’t always been good at it either. I used to follow recipes step-by-step and would still mess up an entire meal on a regular basis! Somehow, some way all that changed thankfully, but when I develop recipes to share I always try to make them so you can’t mess them up the way I used to!
This recipe is a pretty basic recipe but with a tasty little twist. I used the Prego Farmers’ Market® Classic Marinara Sauce because it contains simple ingredients picked at peak, like what you’d find at a Farmer’s Market! It’s so good that I don’t even bother making my own sauce anymore, but for this Pasta with Creamy Goat Cheese Tomato Sauce recipe, I add a few things to change the flavor profile just a tad! The goat cheese gives it a creamier texture with a little tanginess and the oven roasted grape tomatoes and basil bring out even more of that homemade taste we all love! This is most definitely comfort food at it’s finest!
The best part? This entire meal comes together in 30 minutes or less! It’s a really delicious option for a busy weeknight meal and the leftovers (if you should have any) are just as good the next day for lunch!
Preheat oven to 400° F. Start cooking your pasta as directed on the package.
In a small bowl, toss together the tomatoes, olive oil, salt, and pepper. Spread onto a baking sheet and bake for about 10 minutes until roasted. Remove and set aside.
In a small sauce pan over medium heat, add the Prego Fresh Market® Classic Marinara Sauce. Once warmed, add the goat cheese and stir until melted.
Drain the pasta and return to the pan. Add the sauce and toss to combine (or you can do as I did, and place yoru pasta in individual bowls and top with the desired amoount of sauce). Top each bowl with the roasted tomatoes, chopped basil, and more crumbled goat cheese, if desired.
My Two Cheese Broccoli Soup is an extra cheesy spin on a very popular classic recipe!
My oldest son and I love the broccoli cheese soup that you can get in a bread bowl at a very popular restaurant. We literally fight each other for the last spoonful! I just HAD to try to make my own. It’s not an exact copy of our beloved favorite, but when my 9-year-old keeps asking me for more, then suggests we make our own bread bowls, I know I’ve got a winner on my hands! I added a second cheese to make this a Two Cheese Broccoli Soup recipe!
This is probably the only way I’m going to get this kid of mine to eat broccoli these days. Is it just my son, or do they get pickier and pickier when it comes to vegetables with each passing birthday? He used to eat Curried Broccoli Salad at age 2! Curry and broccoli! Now, he won’t touch the stuff without an argument.
The mom in me tells him that he has to eat it because it helps keep cancer away. A little much? Maybe, but it works. Sometimes. Other times, I have to drown it in cream and cheese and call it soup. That method gets him every time. And me too.
Yep. There are containers of this soup hiding in the back of my freezer where little hands can’t reach. Once you try it, you’ll understand!
I used two different types of cheese in this soup to give it a little bit different flavor – gouda and extra sharp cheddar. Both cheese flavors definitely come through!
This Two Cheese Broccoli Soup recipe can be made vegetarian by using a vegetable stock (this is how I always make it). It can also be made gluten free by using a gluten free flour as the thickener. I put this information in the recipe down below for easy reference!
A few weeks ago I made traditional lasagna roll ups and it was so easy I just had to experiment more with this whole lasagna roll up concept. I love love love butternut squash ravioli, so decided that I would make lasagna roll ups filled with the same type of filling that’s in the ravioli. After a little tinkering these Butternut Squash Lasagna Roll Ups with Parmesan Garlic Cream Sauce were born!
This should have been a simple recipe but when you find your lasagna noodles all broken up when you open the box, not so much. Thankfully, I managed to salvage a few to give you guys an idea of how this recipe should work. I was using gluten free lasagna noodles and I think that was the problem. When I had made roll ups before, I used wheat flour pasta and had no issues with broken or tearing pasta at all, so that’s the only way I’d recommend making these roll ups. Sorry g-free friends, but you could make this recipe into a traditional lasagna, which is what I did with all the broken pieces.
The other part I had to come up with for this recipe was a sauce. Almost every single butternut squash ravioli recipe has some kind of brown butter and sage sauce, and you could definitely make that work, but I don’t care for sage and wanted something creamier. Because I didn’t put any cheese in the filling (Daryl doesn’t like cheese), I wanted it in the sauce. The Parmesan garlic cream sauce I made combined really nicely with the spice in the butternut squash filling. Even my non-cheese lover boyfriend ate it!
If you make these Butternut Squash Lasagna Roll Ups I’d love to hear about it! If you have any suggestions for modifications or a different sauce, comment about those too! Thank you!
Butternut Squash Lasagna Roll Ups with Parmesan Garlic Cream Sauce
Cut the butternut squash in half length-wise and scoop out the seeds. Place on a baking sheet and put half a Tablespoon of butter in each seed area. Sprinkle half of the cinnamon and nutmeg on evenly. Roast for 45-50 minutes, basting with the butter that has melted in the seed area a few times, until tender. Let cool.
Scoop out the flesh of the squash and put in a medium bowl. Add 2 Tablespoons melted butter and the remaining 1/2 teaspoon of cinnamon and 1/4 teaspoon of nutmeg. Mix well with a fork. Taste and adjust spices as needed. Add salt and pepper to taste.
Cook your lasagna noodles, as directed on package. Let cool, then lay out flat on a baking sheet or clean counter top. Spread the butternut squash mixture evenly onto each noodle, leaving a small margin on the sides and ends. Roll up and place into a baking dish. Repeat until finished all noodles or mixture.
For the sauce, melt the butter in a large saucepan over medium heat. Add the garlic and cook for 1-2 minutes. Add the flour and cook a minute more. Mix in the milk, thyme, parsley, half-and-half and Parmesan cheese. Stir until thickened. Add salt and pepper to taste.
Pour the sauce over the lasagna roll ups and place back into the oven for 25-30 minutes until heated through. Serve.