Dinner, Deconstructed: Lasagna Soup

Sometimes the best pasta happens without a recipe. Just the other day, I served chili over some freshly cooked pasta, and it was great! So, what happens when you love lasagna, but aren't quite up to the whole assembly process? Read on for your dinner plan!

Joanne at Eats Well With Others is responsible for this great tip. Ideal for those who are always wishing for more sauce, the "soup" in this dish is a chunky Bolognese (vegetarian, too!). Topped with a generous amount of cheese, the combined effect is that of a bite of lasagna: tomato sauce, pasta, creamy cheese together. We can't wait to try it!

Get the recipe: Lasagna Soup at Eats Well With Others

Related: Easy Weeknight Recipe: Lasagna-Style Baked Ziti

(Images: Joanne of Eats Well With Others)

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From Slow-Cooked Bolognese to No-Cream Wild Mushroom: 10 Sauces For Your Pasta Kitchn Recipe Roundup

Quick Tomato Sauce with Pasta

A bowl of plain pasta noodles just won't do; this simple base begs for a tasty topping. Should you ever find yourself at a sauce loss, here are a few ideas. From a no-fail pesto recipe to a shredded pork and mustard cream sauce (yes indeed!), from a classic Bolognese to a basic Bchamel, these 10 sauces are the perfect pairing for your next pasta dinner.

TOP ROW
1 Quick Tomato Sauce with Pasta
2 Rich No-Cream Wild Mushroom Pasta Sauce
3 Slow-Cooked Bolognese Sauce
4 How To Make Perfect Pesto Every Time
5 Shredded Pork in Mustard Cream Sauce

BOTTOM ROW
6 3-Sausage Pasta Sauce
7 Marcella Hazan's Famous Tomato Sauce
8 Roasted Tomato Sauce with Garlic
9 Broccoli and Feta Pasta Sauce
10 How To Make a Bchamel Sauce (White Sauce)

Related: The Best Supermarket Jarred Tomato Sauces

(Images: see linked posts for full image credits)

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Weeknight Recipe: Easy Pasta Bake with Prosciutto, Tomato Sauce & Mozzarella Recipes from The Kitchn

I've had "pasta bake" on my list of recipes to make since the very beginning of my culinary journey. So what has been stopping me after all these years? I'm not really sure! Perhaps I was still in search of the "ultimate" version or a super-chefy secret ingredient. But a few weeks ago I found myself strapped for time with a barren cupboard, and friends already on their way over for dinner. And this amazing five ingredient casserole was born.

I usually keep a variety of dried pastas on hand, but for some reason shells were all I could find in the depths of the pantry. An abundance of end-of-season heirloom tomatoes sat helpless on the counter, so I whipped up Marcella's famous sauce. Leftover mozzarella and prosciutto stared at me from the cheese drawer, the last ingredients remaining from pizza week. I threw them together in a casserole dish and apologized to my buddies in advance for the lack of culinary adventure. Then I added an arugula salad to add to the excitement.

Except that, for once, this hodgepodge pasta dish was anything but boring. In fact, it was exceptional; we all agreed that it should be in regular weeknight rotation. I tested the recipe again for my parents last night, just to make sure my hunger didn't get the best of me the first time around. My dad declared it the BEST pasta dish he'd ever eaten. Well, I don't know about all thatpear tortellini in Italy will always win out for mebut who am I to question my father?

Easy Pasta Bake

Serves 6 - 8

1 (16 ounce) package pasta shells, or similar shape
4 ounces prosciutto or pancetta
3 cups good-quality tomato sauce, I prefer this or Rao's
1 (8 ounce) ball fresh mozzarella, chopped or pulled into bite-size pieces
2 cups shredded mozzarella cheese, divided
1/2 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste

Preheat oven to 350F. Grease a large baking or casserole dish.

Bring a large pot of generously salted water to a boil and cook shells until al dente. Strain, reserving a cup of pasta water, and return the noodles to the pot.

Meanwhile, saut the proscuitto in a skillet over medium-high heat until crisp and golden brown. Let cool and crumble into small pieces.

Stir the prosciutto, tomato sauce, fresh mozzarella, and 1 1/2 cups of the shredded mozzarella into the cooked noodles. Season with salt and pepper to taste. Pour into prepared baking dish and top with the remaining shredded mozzarella and Parmesan. Bake, uncovered, for 30 minutes, or until bubbling and light golden brown. Serve with garlic bread and a big green salad.

To reheat, cut the casserole into large squares. Pour about 1/4 to 1/2 cup of leftover pasta water into the seams and around the edges. (This allows moisture to steam the casserole instead of drying it out. The slices will "cook" themselves back together and the water will evaporate.) Cover with aluminum foil and bake at 350F until hot and bubbly.

Related: Recipe: Chicken and Swiss Chard Pasta Bake

(Images: Nealey Dozier)

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Freezer Secret Weapon: Caramelized Tomato Paste Bon Apptit

A little tomato paste goes a long way in adding flavor to soups and sauces, especially when your pantry is looking a bit bare. But it's not exactly a showstopping ingredient. To really intensify the flavors and turn it into your own secret ingredient, try these tips from Bon Apptit.

When cooked, tomato sauce takes on a sweet and concentrated flavor that beats the straight-out-of-the-can variety every time. Apply the same logic to tomato paste and you'll soon be adding a spoonful to all your soups, chili, pasta and pizza sauces. Cook tomato paste with olive oil over medium heat, stirring frequently, for several minutes. The color will deepen and the consistency will become thicker. Keep the caramelized paste at the ready by freezing spoonfuls in ice cube trays.

Read More: Make Tomato Paste Your Secret Weapon in the Kitchen at Bon Apptit

Related: Too Many Tomatoes? Make Tomato Paste!

(Images: Zach DeSart for Bon Apptit)

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Recipe: Mixed Bean Masala with Fragrant Yellow Rice Recipes From The Kitchn

My stepdad brought Indian home cooking into my life. He and my mother had been high school sweethearts, American students at an international school in the foothills of the Himalayas where my stepdad had grown up, stuffing himself on dal and pappadums throughout childhood and cultivating a lifelong craving for fragrant vegetarian curries. Thanks to him and to recipes like this mixed bean masala, it's a craving I now share. Quick, healthy and economical, it's an easy recipe to double and freeze in preparation for chilly winter nights, when the scent of onion, ginger and spices bubbling on the stove will warm up the whole house.

This recipe is a riff on chana masala a curry of spiced chickpeas in a gingery tomato sauce using any type of cooked bean you happen to have on hand. You can use just one type of bean, but for color and texture variety, I like using a mixture. (I doubled the recipe for the batch pictured above, and used a mix of white beans, black beans and chickpeas.) Although plain white or brown rice is a fine accompaniment, my favorite way to eat curries like these is spooned over turmeric-spiced yellow rice, which looks special, but is just as easy to make as plain rice.

The key to the tomato sauce is blending the onion, garlic and ginger into a smooth paste that is added to the pot after the dry spices have been fried in a little oil. The warmed spices and aromatic paste meld with the tomatoes into a smooth and very flavorful sauce. After adding the beans, some fresh cilantro, and chilies if you like it spicy, you let everything simmer for 30 minutes, just enough time to make a pot of yellow rice, and then dinner is served.

One batch is enough to give my two-person household dinner and enough leftovers for a couple of lunches, but when I really want to maximize my time in the kitchen, I double the recipe and freeze the extra for future meals. The rice recipe can be doubled and frozen too; as long as it is kept separate from the sauce until serving, it won't become mushy, and you'll have a nourishing meal in the freezer, ready to heat when you need it.

Mixed Bean Masala

Makes 6 servings

1 onion
2 cloves garlic
1-inch piece of ginger, peeled
1 tablespoon water
2 tablespoons vegetable oil
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon ground coriander
1/2 teaspoon salt (more if canned tomatoes are unsalted)
1 28-ounce can chopped tomatoes
2 15-ounce cans beans, drained and rinsed
2 tablespoons cilantro, coarsely chopped, plus more for serving
Chopped fresh chilies or red pepper flakes to taste (optional)
Fragrant Yellow Rice, for serving (recipe below)
Plain yogurt, for serving (optional)

Roughly chop the onions, garlic and ginger. Process in a food processor or blender until a smooth paste forms, adding up to 1 tablespoon water if needed.

Heat the oil in a large saucepan over medium heat and add the cumin, garam masala and coriander. Fry the spices for 1 to 2 minutes, stirring frequently, until fragrant. Add the onion-ginger paste and cook for another 2 minutes, stirring, until most of the added water has evaporated. Add the salt, tomatoes, beans, cilantro and chilies or pepper flakes, if using. Bring to a boil and lower heat. Simmer uncovered 30 minutes, stirring occasionally. Taste and adjust seasoning. Garnish with additional chopped cilantro and serve over rice, with a dollop of yogurt on the side.

Fragrant Yellow Rice

Adapted from Madhur Jaffrey's Indian Cooking. Makes about 6 cups cooked rice

2 cups jasmine rice
2 cups water
1 bay leaf
2-inch piece of cinnamon stick
3 whole cloves
3/4 teaspoon turmeric
1 teaspoon salt
2 tablespoons butter or olive oil

Rinse the rice 2 or 3 times and drain. Add the rice, water, bay leaf, cinnamon, cloves, turmeric and salt to a medium size pot and bring to a boil over medium-high heat. Cover, turn the heat to low and cook for 10 minutes. Remove pot from heat and let sit, still covered, for 10 minutes. Uncover and remove the bay leaf, cinnamon stick and cloves. Add butter or oil and stir.

Additional Notes
If you want to substitute another type of rice (basmati, brown, etc.), increase the amount of water and cooking time according to the package directions.

To freeze, let finished stew cool, then pack into freezer bags or freezer-safe containers and store in the freezer for up to 3 months. Rice can also be frozen in a separate container. To reheat the beans, thaw in the refrigerator overnight or in the microwave, and warm in a pot on the stove until bubbling. The rice reheats best covered in the microwave.

Related: Cheap, Convenient & Better Than Canned: Freezer Beans

(Images: Anjali Prasertong)

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The Ingredient You Should Use More Often

We're all used to seasoning our food with salt and pepper. You see instructions for such in most recipes you come across. And maybe you've even gotten used to your favorite blend of herbs and spices. But there's another ingredient that could brighten up most of your recipes this season, both sweet and savory.

That ingredients? Lemons! On Slate recently, writer Lee Havlicek noted that the best way to use lemons in the kitchen is to use them in, well, everything. She says, "Lemons are as crucial a flavor-enhancer as salt. But while salt is a mainstay in even the worst stocked pantries, lemons are often tragically overlooked."

Lemons brighten up a tomato sauce and add more complexity to baked goods. They can turn a plain yogurt into a sauce for pork or chicken and turn an average summer berry pie into a true stunner. Interestingly, there's a lot of science behind it as well: Havlicek actually describes how salty and sour flavors work much the same way on the tongue, and both draw out the natural flavors of food.

Read the article: When Life Gives You Lemons, Put Them in Everything

So why are lemons so neglected? Perhaps people associate them with only specific flavor marriages and think "tart" and "sour" when it comes to using them. They're also certainly more expensive than table salt. But Havlicek insists they're actually hard to use wrong, urging us all to "start letting lemons make your life better."

I have been experimenting with adding zest and even juice to many of the things we've been making at home lately and have had some fun using zest in savory recipes. I added lemon and ginger to fried rice we made yesterday morning and loved the complexity, and made a saucy tomato chicken with lots of fresh lemon. I just might be sold. How about you?

Related: Recipe: Meyer Lemon Cherry Chutney

(Image: Megan Gordon)

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