Egg Noodle Lasagna | Passanante's Home Food Service Blog

Happy New Year!!!

We hope you enjoyed the holiday season surrounded by great food and all of the people you love. We have a lot to be thankful for as we look back on 2016 and we owe it all to our incredible customers – so thank you!

In celebration of our 100 year anniversary we really went All Out, All Year Long. From the 100 Days of Food campaign benefiting Feeding America, to our expansion to Chicago, Illinois, then back to Bristol for the first annual Battle of the Burgers, October with it’s record breaking donation for the American Cancer Society, and finally, the introduction of a number of delicious new favorites including Illg’s sausages. What A Year! Thanks to each of you for being a part of the best year in our company’s history and for your continued support as we move into 2017.

Now onto the tasty stuff…
All this cold weather has craving warm and hearty foods and what’s more comforting than a few Italian classics?!

Tortellini Soup

Need we say more? This recipe couldn’t be easier and the wilted spinach is absolutely to die for. So rich and delicious, make plenty for leftovers!

ingredients:

2 Tbsp. olive oil
1 onion, chopped
4 or 5 garlic cloves, crushed
5 or 6 Italian sausages (hot, mild or sweet)
1 tsp. oregano
1 tsp. rosemary
1/2 tsp. basil
2 cans stewed tomatoes
6 cups chicken broth
1 bag (about 12oz,) of fresh spinach, chopped
1 package fresh or frozen tortellini
Parmesan cheese, to taste
Salt and pepper, to taste

method:

Brown onion, garlic and sausage in olive oil. Drain well.
Add oregano, rosemary, basil, tomatoes and chicken broth. Simmer for up to 1 hour.
Just before you serve, turn off heat and add tortellini and spinach. Cover for 8-10 minutes.
Garnish with Parmesan cheese and season with salt and pepper.

Egg Noodle Lasagna

If your pants are still a little tight from the holidays, this recipe for egg noodle lasagna is the perfect pick for you. Not nearly as heavy as traditional lasagna, but just as satisfying.

ingredients:

1 1/2 ground beef
1 clove garlic, diced
1 tsp sugar
2 15oz. cans tomato sauce
1 tsp salt, 1/2 tsp pepper
8oz. package small or medium egg noodles (about 4 cups)
1/2 cup white onion, diced
1 8oz. package cream cheese
1/2 cup Parmesan cheese
1/2 tsp basil
1 tsp oregano
2 tsp parsley flakes
1 cup cheddar cheese
1 cup sour cream

method:

Brown onions, meat and garlic. Drain off fat.
Add tomato sauce, super, salt, pepper and spices.
Cover and simmer for 15 minutes
Cook noodles
Blend softened cream cheese, cheddar cheese and sour cream.
Lightly grease 9×13 pan.
Layer noodles, meat mixture and cheese mixture. Repeat.
Sprinkle with Parmesan cheese
Bake at 350 uncovered for 30 minutes. Then at 400 for 10 minutes.
Serve with hot crusty bread.

Thanks again and we look forward to another fantastic year!

Looking to lighten your meals in 2015, but don’t want to miss out on all the foods you love? Over the coming weeks we will be sharing a bunch of tasty recipes with one or two replacement ingredients you can feel good about. At Passanante’s we don’t think healthy eating looks like a liquid diet so we want to help our readers looks for ways to lighten up the recipes they’ve grown to love by thinking twice about each ingredient and finding healthier alternatives.

This recipe for Egg Noodle Lasagna is eliminates the need for heavy lasagna noodles by replacing them with egg noodles. Watching your cholesterol? Take this recipe a step further and opt for egg noodles made with only egg whites. Lasagna noodles, while delicious, sit really heavy on the stomach and can leave you with that uncomfortable food-baby feeling. By substituting egg noodles and watching your portions, you’ll be able to say goodbye to that bloated feeling and hello all of those great italian flavors you love. Add this irresistible recipe to your repertoire and let us know what you think! Happy eating