Creamy Fontina Pasta Sauce

Creamy Fontina Pasta Sauce With Hidden vegetables. Hey everyone! So excited to share this recipe with you. Did you know that sauces are a great way to serve vegetables to your family? Now while my kids happen to love any type of vegetable, I know that not every parent has it this easy. So this is my spin on a regular pasta sauce that is chock full of whatever vegetables and herbs you may have on hand. It’s blended until smooth or left chunky depending on your picky eaters. Then combined with some nutty, creamy fontina cheese, browned meat, and your favorite pasta. The perfect way to feed your family and get them to eat their veggies. Let me know what you think in the comments below.

Enjoy,

Xo- Ayesha

Creamy Fontina Pasta Sauce

 

Creamy Fontina Pasta Sauce

Two tablespoons olive oil
1/2 cup yellow onion, finely chopped.
Two cloves garlic, finely chopped.
2 cups kale
One tablespoon tomato paste
1- 13.5 ounce can whole tomatoes.
Handful flat leaf parsley, roughly chopped.
1 cups eggplant, chopped. (I had fairy tale eggplant on hand.)
Two teaspoons dark brown sugar (Cuts the acidity.)
One teaspoon dried thyme
Salt and pepper to taste
4 ounces fontina cheese
1 pound cooked ground meat (I used ground lamb)
1 point pasta of choice ( I used rigatoni)

Heat a large skillet over medium-high heat. Add in onion, garlic, salt, and pepper and cook until softened, about 2-3 minutes.

Add in eggplant and kale and saute for another 3 minutes.

Stir in the tomato paste, whole tomatoes, sugar, and thyme. Mix well and season with salt and pepper to taste. Cover and cook over medium-low heat for 15-20 minutes.

You can choose to leave this sauce chunky or use a food processor, hand mixer or blender to puree the vegetables (hide them).

Add in fontina cheese to the hot sauce and allow to melt. Before topping with chopped parsley.

You can add your favorite browned meat to this sauce and serve over pasta.

Delicious!

Turkey And Butternut Squash Baked Ziti

Turkey And Butternut Squash Baked Ziti. Hey everyone! Here is a recipe that’s easy enough for a busy school or work night. Now we all love those classic comfort foods that we had as a child. And baked ziti was one of my favorites. Its loaded with cheese, pasta and meat sauce. Not to mention a very inexpensive and easy throw together meal. Now this recipe is a lightened up baked ziti. We start with a flavorful ground turkey that’s tossed with a velvety butternut squash sauce. And topped with fontina cheese and baked until bubbly and golden. I use ground turkey in place of ground beef to lighten it up. The roasted butternut squash is pureed into a sauce alongside a little cream and chicken stock. This meal will honestly fool even the pickiest of eaters. It looks and tastes like a decadent cheese sauce. I hope that you enjoy this comforting casserole as much as we did. Leave a comment below.

Enjoy,

Xo- Ayesha

Turkey And Butternut Squash Baked Ziti

Turkey And Butternut Squash Baked Ziti

8oz pasta, cooked. (You can use ziti or whatever pasta you have on hand.)
Two tablespoons olive oil
4 cups roasted butternut squash (See below)
1lb ground turkey
One cup sweet onion, finely chopped.
Two garlic cloves, minced.
1/2 cup chicken stock
1/2 cup heavy cream or half and half
One cup Mozzarella, shredded.
4 ounces fontina cheese
One tablespoon Italian seasoning
1/2 tablespoon chili powder
1/2 tablespoon cumin
Salt and pepper to taste

 

Pre-heat oven to 350 degrees.

Cook pasta according to package instructions.

Heat olive oil in a large saute pan over medium-high heat. And saute onion and garlic for 2-3 minutes. Add ground turkey and seasonings, break into pieces and cook until browned about 6-7 minutes. Remove from heat.

In a blender add roasted squash, cream, stock, salt, and pepper. If it is too thick for your liking, you can always thin it out with a little leftover pasta water.

Add butternut squash sauce and mozzarella with the turkey mixture. Combine with pasta and transfer mixture into a prepared baking dish. Break off chunks off fontina cheese and place over the top of the pasta.

Bake in a 350-degree oven for 15 to 20 minutes until bubbly and browned. Serve immediately.