Spicy Baked Rotini Casserole

It is another cold and dreary day out side and I wanted something that would warm and fill us up. Its the perfect day for a casserole.

I love making casseroles in the winter months, they are a great way to warm up and you can put almost anything in them. They freeze really well and makes lots of left overs for lunches as well.

So today I made spicy baked rotini casserole. I made a roaster full so I would have some to freeze and some for my hubby to take to work with him. Here is what you will need. 

6 cups large rotini noodles cooked
1 8 oz. can of tomato paste
1 8 oz. can of prepared pasta sauce
1 large can of diced tomatoes
1 LB ground beef
1 LB ground mild Italian sausage
1 onion diced
1 cup diced mushroom
1 teaspoon minced rosemary
1 teaspoon fresh pepper
1 teaspoon salt
1 teaspoon curry
1 teaspoon basil
1 teaspoon thyme
1 diced jalapenos

Start by boiling some salted water in your stock pot. Once it is at a rolling boil add your noodles.

Stir the noodles every so often. I like them to be tender but not quite soft.

While the noodles are doing their thing, get your veggies ready.

You can use pickled jalapenos if you want. That is what I used today.

Once you have drained your noodles, set them aside. Add your ground beef and sausage in a large skillet throw in your veggies and your spices.

Scramble fry the meat until it is completely done, and there is no pink, remove from heat and drain well. 

Mix your noodles and your meat mixture in a large roasting pan. Preheat your oven to 350 degrees.

Then in a large bowl mix your pasta sauce, your tomatoes, and your tomato paste whisk it together.
Then pour over your noodle mixture, then fold it into your noodle mixture until completely coated. 

Place your roaster in a hot oven (350 degrees) and bake covered for 30 minutes.  Remove from the oven and sprinkle 2 cups of mozzarella generously over the top. (If you like it cheesy like we do, use more) Place back in oven and bake for 10 more minutes. 

Remove from heat and let rest covered for 10 minutes.  Serve with garlic bread or salad.

This makes a large amount and will feed a crowd. It freezes great and is even better the next day. If you dont want to make this much just reduce the amounts.

I hope you try it. Let me know in the comments how it turned out.

Home made Broccoli Cheese Soup

 Have you ever had one of "those" days,  You know the kind, the kind where no matter what something just doesn't work out? I am having a day like that. 

It is going to storm here in Nova Scotia tomorrow and as I had some free time I decided I would prepare some yummy soup to stave off the cold and snow.

Broccoli Cheese soup in fact. Here is the thing about broccoli cheese soup, it is wonderful thick and creamy. It is easy peasy to make. But here is the thing,- it cooks FAST. Like really really fast. Because of this I didn't get many pictures, I was busy making sure it didn't stick as it bubbled and thickened. 

But I did get a few so you will get the idea

Here is what you will need

3 good sized heads of fresh broccoli
1 diced onion
2 Cups of milk
2-3 Cups of sharp cheddar cheese
1 Cup of chicken stock
1 stick of butter about a half a cup
Half a cup of flour
2 Table spoons of fresh pepper
1 Teaspoon of salt

I start with the broccoli, if you don't have fresh you can use one package of frozen.

 Dice your broccoli and onion up any way you like, I like some chunks in mine so I chop it kind of big. (if you don't like onion you can leave it out if you like)

Now go grab a stock pot and melt your butter in there.

Once your butter is all melted toss in your veggies and stir them around, what you are going for here is bright green broccoli and your onion just starting to turn translucent.

Once your veggies are nice and bright, toss in your flour and stir that around, quickly add in your chicken stock, milk and seasonings.

Now here is the part where things get going quick, I find you have to stir constantly or it will start to burn, so stir, and stir and stir some more, every so often check the tenderness of your broccoli, once it tender remove your pot from the heat. (It should also be fairly thick at this point as well. If you find it too thick, just add a couple of splashes of chicken stock to thin it to your desired consistency)

This is the point where picture taking was all but forgotten :(

Now I use and emulsion blender to do my blending, if you don't have one you can use a blender but never fill your blender more than half, Hot liquid expands and you don't want it to explode all over your kitchen and you. Or you can use a potato masher if you are really energetic, I am not. I used the emulsion blender.

Now its time to add the cheese, place your pot back on the heat (medium low at this point) and stir in almost all of your cheese ( save a little for garnish later). Stir until the cheese is thoroughly melted.  Remove your pot from the heat and let rest for 5-10 minutes. 

Then its ready to serve ( I remembered to take pictures at this point) sprinkle some of the cheese for garnish on top and enjoy!

This makes about 6 servings and as for freezing truthfully it has never lasted long enough in our home to find out!

If you try it let me know how it turns out in the comments below!