Sugarlaws: Living Sweetly.

Entries Tagged as 'main dishes'

baked turkey ziti

October 10th, 2012 · 3 Comments

We had a chilly weekend, and even in Texas, that means its time for some hearty fall pasta dishes!  Obviously, this is the first thing that came to mind — totally delicious, and super easy to make (although it’s a multiple-pot dish, so be prepared for a little cleanup). 

It’ll probably be ninety degrees again in a few days, so I have to eat stuff like this while I can!  Because, seriously, combine pasta, ground turkey, tomato sauce and a ton of cheese?  How could that NOT be delicious?

Baked Turkey Ziti

1/4 cup olive oil
1.5 pounds ground turkey
1 shallot, chopped
1 small eggplant, chopped (optional)
1 6-ounce can tomato paste
1 8-ounce can tomato sauce
1 (1-pound) box rigatoni noodles
8 ounces mozzarella cheese, shredded
1 cup Parmesan cheese, grated


Preheat oven to 350 degrees.

In a large skillet, cook the turkey, olive oil, eggplant and shallot until browned.  Add tomato sauce, salt, pepper, and simmer until blended.

Cook pasta in a large pot of boiling, salted water according to package instructions.  Drain and mix with the tomato sauce.

Pour half the pasta and sauce into the bottom of a 9 by 13 baking dish.  Add a layer of mozzarella, and then top with the remaining pasta and another layer of mozzarella.  Top with the Parmesan cheese.  Cover the dish with foil and cook for 25 minutes, until cheese is melted and bubbly.  Remove foil for the last 5 minutes of cooking to brown cheese.

Tags: food · main dishes

shaved asparagus pasta

July 9th, 2012 · 6 Comments

I actually made this at the very beginning of the summer, and can’t even believe I haven’t posted it yet!  Read through the whole recipe — you’ll be shocked how easy this is.  I keep a soft spreadable cheese on hand all the time because 1) I love it, 2) it’s easy to set out when friends come over, and 3) this amazing dish.  It’s almost like cheating — throw together a few ingredients that are easy to keep in the fridge, and dinner is done! 

These last few weeks have been so crazy, but our house is finally basically unpacked — I’m so happy to finally have people come over and see it!  It’s been a really busy summer so far, and I’m looking forward to an exceedingly lazy July and August to make up for it.  Here’s hoping!


12 ounces rotini pasta
1 pound) asparagus, blanched in hot water for 90 seconds
1 tbsp olive oil
1/2 cup soft spreadable cheese (I like Boursin)
1/2 tsp garlic powder
1 ounce Parmesan, shaved


Shave asparagus with a vegetable peeler and set aside.  In a large pot of boiling salted water, cook pasta until al dente.  Pour out all but 1/2 cup of the pasta water.  Add rgw asparagus, spreadable cheese, olive oil and garlic powder, stir to coat thoroughly.  Top with Parmesan, and serve. 

Tags: food · main dishes

portobello “pizza”

April 2nd, 2012 · 5 Comments

I don’t know if you guys consider this a full dinner, but at the very least, this is one of my absolute favorite snacks.  I can almost never resist a portobello anything on a restaurant menu — whether it’s a salad, burger, or a delicious combo like this!

Chad and I have spent a good deal of the last few weekends househunting (basically everytime we’re not working or committed to something else) and it’s a long, intense process that so far isn’t even close to finishing. 

Have any of you guys gone through it?  We had a few places we were considering, and they’ve inevitably sold before we could even decide whether to make an offer!  I guess it’s good news for the economy, but it’s a little stressful for us. 

Fingers crossed that we find something soon!  I’m really looking forward to living in one place for more than 3 years in a row — I haven’t since I was 17!

Portobello Mushroom “Pizza”

4 portobello mushroom caps
8 ounce can store-bought pizza sauce
1/4 cup freshly grated Parmesan cheese
8 ounces mozzarella cheese (pulled apart or thinly sliced)

Preheat oven to 350. Spray rimmed baking sheet with non-stick spray.  Clean mushroom caps with paper towel and remove stems. Spoon 1/4 cup tomato sauce into cap.  Layer parmesan cheese and then with mozzarella cheese. Bake in oven for 20 minutes.  Add two small basil leaves as a garnish.  Serve warm.

Tags: appetizers · main dishes