Healthier Version - Rigatoni Bake - So Tasty You Won't Miss The Fat!

I try to make one meal a week that I can either freeze or parcel out for leftovers so that during the week when I am in a pinch (stuck in horrible traffic, in a bad mood, exhausted and not feeling like making anything) I can just reheat it. This not only saves money since I don't stop and pick something up, but it's healthier than many other last-minute options. I love pasta. I try to do whole wheat, or whole grain when I can. I do hear from my kids that they don't like it if it's "brown" but I am lucky that they don't notice if it has sauce on it. Most of the time they like their pasta plain with cheese anyway, so this lovely dish I made pretty much just for me and my hubby. It made more than one casserole dish, so I will not only save some for us for another dinner during the week, but also offer it as lunch to my children's caregivers who are at my house during the week when I am working. My husband,  who I'll call Chip for this blog, works an opposite schedule, so he eats his "dinner" while working.

Most baked rigatoni recipes call for ground beef. Why do it if you don't have to? Trust me, this is just as good, and you'll feel better about yourself knowing you took the lighter route.  Plus, this recipe has a little twist to it, I've added one of my favorite winter vegetables which can be used beyond just this meal.

Earlier in the week some of my running moms were discussing recipes, and I had mentioned I love roasted spaghetti squash and how easy it is to prepare. Well, I decided to make one and it really yielded a lot of "spaghetti" and I had at least 2 cups left over. I decided to put it to good use! For those unfamiliar with spaghetti squash, all you need to do is pierce it several times, and put it on a pan in the oven preheated to 400 degrees for 1 hr. Cut the bad boy open and use a fork to scrape out any seeds and all of the squash which should come away in spaghetti-like strands. It's easy enough to pour on a bit of marinara and have a good piece of bread and your done! Or if your family has heartier appetites you can use it more as a side along with a piece of chicken if you like.

Finally - getting to the rigatoni bake!

What you need:
1lb ground turkey
1lb whole wheat or multigrain rigatoni noodles
1 jar pasta sauce (I used Classico tomato and basil)
1-1/2 c. part skim grated mozzarella cheese, divided
1/4 c. parmesan cheese
1-1/2 c. cooked and stringed spaghetti squash
a couple dashes salt, garlic salt, pepper and red-pepper flakes which are optional

Preheat your oven to 400 degrees. In a large pot, cook noodles until al dente. Meanwhile, in a large skillet season the ground turkey with salts, pepper and red-pepper flakes if desired. Cook completely on medium to medium high heat. 

When pasta is done, mix with ground turkey, sauce, spaghetti squash, parmesan and 1 cup of the mozzarella in a large bowl. You may add any additional Italian spices if you wish, depending on your taste and the flavor of your sauce.  I wish I had used a larger bowl!

Spoon all ingredients into a large casserole dish sprayed lightly with non-stick spray. Depending on what type of dish you use you may not be able to fit it all into one. I used 1 (9x13) and a smaller one (pyrex loaf pan). Sprinkle with the remaining mozzarella cheese.

Now, you can add more cheese to the top to make it thick and gooey, which sounds fabulous but remember we are trying to be healthier here. Put it in the oven for 10 minutes. And then...voila!

This had plenty of favor, I did not miss the fatty ground beef, and barely even noticed the spaghetti squash which is good if you are trying to disguise it for your kids! There are many variations you can make with this - using different vegetables, for example, or no meat at all. Honestly, I wouldn't have minded if there was less turkey and more spaghetti squash in this case. Mangia mangia!

Satisfying Fall Butternut Squash Risotto

I love this time of year when I start seeing butternut squash at the Farmer's Market. I bought one over the weekend without a specific plan for what I was going to do with it. I waffled back and forth between a lasagna and risotto, and finally went with the risotto after 2 of my coworkers and my husband unanimously voted on it. 

**So I must first make a disclaimer which may make this recipe seem to take longer or have an extra step. Before I knew what I was going to do with it, I roasted it. Very simply, I cut it in half, scooped out the seeds, and placed the halves face down on a cookie sheet and cooked at 400 degrees for 55 minutes. My squash weighed about 1.5 lbs. I did not actually make the risotto until the next day. The night I roasted it I let it cool and wrapped it in foil and put in the refrigerator. I did this because I LOVE roasted butternut squash, and it turned out to make the following recipe go a little faster because I did not have to wait for the squash to soften in the pan. Peeling the squash is much easier when it is already roasted, the peel practically falls off. Greatly reduces prep time. The following recipe is how you should proceed if your squash is NOT roasted.**

Here is what you'll need:
1.5 lb butternut squash with the peel and seeds removed and cut into 1 inch chunks
Salt and pepper
1 cup uncooked Arborio rice
1/2 cup dry white wine
2 14 oz. cans chicken broth
1/2 cup Parmigiano-Reggiano cheese
a couple dashes each of savory, rosemary and marjoram spice


*Melt butter in a large saucepan over medium heat. While its melting, take a smaller saucepan and put both cans of chicken broth in on low heat and add 1/2 cup of water

*Add the squash and some salt and pepper. Stir often until the squash starts to soften, about 8 minutes.

*Add rice into the saucepan with the squash and butter, and stir to mix it in. Pour in the 1/2 cup of white wine and cook until the wine is absorbed and nearly evaporated.

*Add a ladle of broth mixture into the the squash pan and cook, stirring until the liquid is absorbed. Continue this process, adding liquid and letting it absorb while continuously stirring for about 40 minutes.

*At this point do a consistency taste-test to see if you like it. I myself do not like my risotto firm, so I usually let mine go another 5 minutes before I add in 1/3 cup of the cheese and a bit more salt.

Serve into wide and shallow pasta bowls and sprinkle a bit more cheese when serving.

YUM. It was creamy, delicious and filling. If you make this as a main course with a salad and bread for a simple yet tasty dinner, this recipe should easily serve 4.

Enjoy!