Three cheese mostaccioli

This is one of the first dishes I ever really made, dating way back to my early years in college. It has remained a favorite part of our recipe rotation even to this day, and is often requested by friends and family when they visit, so it surprised me to realize that I had never put the recipe up on the blog. It's nothing really specia—just a glorified mac 'n cheese recipe that originally came from a microwave dinner cookbook, but has since been alterred almost beyond recognition, of course.

So here it is, one of our favorite comfort foods.

Three cheese mostaccioli (a.k.a. fancy mac n' cheese)

Ingredients:
  ● 8 oz. mostaccioli, uncooked
  ● 2 tbsp butter
  ● 1/4 cup flour
  ● 1 tsp basil (dried)
  ● 1/4 tsp pepper
  ● 2 cup milk
  ● 1-1/4 cup cheddar cheese, shredded, divided
  ● 1 cup montery jack, shredded
  ● 1/2 cup fresh parmesan cheese, shredded, divided
  ● 1 medium tomato  , sliced

Directions:
Prepare mostaccioli as directed. 

Meanwhile, In 2-quart baking dish, microwave butter until melted.  Stir in flour, basil, salt and pepper, then blend in milk.  Microwave at high for 6-10 minutes, whisking every 2 minutes.  When mixture is thick and bubbly, stir in 1 cup cheddar cheese, monterey jack cheese, and 1/4 cup parmesan cheese until melted.  Stir in cooked mostaccioli, arrange tomato slices on top of pasta mixture, and sprinkle with remaining cheddar and parmesan cheeses.  Bake at 375 for 30 to 35 minutes, or until bubbly and lightly browned around edges.

Enjoy!

Weekly plan, 3/15

Monday: Grilled pesto burgers on homemade buns, grilled zucchini, sliced plums

Tuesday: Beef and eggplant pie, wilted garlic chard, pineapple slices

Wednesday: Irish boiled dinner, complete with organic corned beef, potatoes, carrots, and cabage, followed by Irish soda bread and sliced pears.

Thursday: Three cheese mostaccioli, brussels sprouts, apples tossed in lime juice and cinnamon.

Friday: Leftover pie, kale, melon

Saturday: Leftover boiled dinner, pineapple

Sunday: Leftover mostaccioli, spinach salad, oranges

Weekly plan, 3/8

With the beautiful weather (temperatures reaching up into the upper 50s this week!) I was seriously contemplating grilling some burgers, but our deck is still under at least a foot of snow thanks to the shade, so I guess that will have to wait (I'd rather not shovel when I'm busy pretending it's spring).

Monday: A spring birthday party! Starting with homemade hummus and pitas, then for dinner chicken scallopini, mixed greens salad with cranberries, pecans, and homemade orange zest dressing, and homemade whole wheat Italian bread, followed by fresh berries and ice cream.

Tuesday: Far less exciting...garden kale soup, leftover Italian bread, kiwi (vegetarian)

Wednesday: Sesame tofu stir fry, orange slices, homemade fortune cookies (vegetarian)

Thursday: leftover soup, kiwi

Friday: Pizza with banana peppers and feta cheese, brussels sprouts, pineapple (vegetarian)

Saturday: leftover stir fry, orange slices

Sunday: breakfast for dinner! Pancakes, eggs, turkey bacon, grapefruit

Mediterranean Mostaccioli

First off, yes I know that isn't mostaccioli in the picture. The original recipe called for mostaccioli but I had whole wheat rotini just begging to be boiled, so that's what I used. I didn't change the name, even though I made several changes to the recipe itself, because Mediterranean Rotini doens't sound as good, and because next time I'll probably make it with whole wheat mostaccioli anyhow. We liked this one. Especially with a little freshly grated romano on top it was a real winner.

Mediterranean Mostaccili

Original recipe: Better Homes and Gardens
Yield: 4-6 servings
Cooking Time: 25 minutes

Ingredients:
  ● 12  oz. whole wheat mostaccioli
  ● 3 cloves garlic
  ● 8-16 oz. ground beef
  ● 3  cups sliced zucchini
  ● 1 medium eggplant, peeled and cubed (about 2 1/2 cups)
  ● 18 oz. pasta sauce
  ● 1/2  cup shredded carrot
  ● 1/2  cup snipped fresh basil
  ● 1/2  cup shredded mozzarella cheese, or freshly grated parmesan or romano cheese

Directions:
1. Cook pasta according to package directions. Drain; keep warm.

2. Meanwhile, in a large skillet cook beef, eggplant, garlic, and zucchini over medium heat until meat is brown; drain off fat. Stir in pasta sauce, carrot, and basil. Bring to boil then reduce heat. Simmer, uncovered, for about 2 minutes or to desired consistency, stirring occasionally. Remove from heat.

3. Transfer pasta to a serving dish and cover with sauce. Sprinkle with cheese if desired.

Enjoy!

Two-bean tamale pie

This is a Better Homes and Gardens recipe, with a few alterations, of course. It's quick, easy, and pretty flavorful as well. It's also a nutritious vegetarian dish, thanks to the beans. Leave out the cheese or switch to soy and it can even be vegan, but you'll probably never get me to give up my cheese!

Two-Bean Tamale Pie

Yield: 6 servings
Prep Time: 25 minutes            

Ingredients:
  ● 1 sweet pepper, chopped
  ● 1/2  onion, chopped
  ● 2  cloves garlic, minced
  ● 1  tbsp. cooking oil
  ● 3 cups each black beans and pinto beans, rehydrated, cooked, and slightly mashed
  ● 1 cup vegetable juice
  ● 1/2  tsp. chili powder
  ● 1  tsp. ground cumin
  ● 1  8-1/2- ounce package corn muffin mix
  ● 3/4-1  cup shredded cheddar cheese

Directions:
1. In a skillet cook sweet pepper, onion, and garlic in hot oil over medium heat until tender. Stir in  beans, juice, and spices and heat through. transfer to a 2-quart baking dish.
2. Prepare corn muffin mix according to package directions. Add cheese and stir until combined. Spread cornbread mixture evenly over top of bean mixture. Bake, uncovered, at 400 degrees for 25 minutes or until golden.