pasta | Good Dinner Mrs Mellen

Category: pasta
- Linguine with Cherry Tomatoes and Pesto Sauce
  
  Posted at 1:19 pm by Good Dinner Mrs Mellen
  
  Jun 29th
  Cooking and good food is in my blood. Both my grandmother and mother were accomplished cooks who could combine a few ingredients into a memorable feast that you would never forget. I learned from both these exceptional women that their love of cooking for family and friends was their secret ingredient that flavored their dishes better than any expensive seasoning or ingredient. Being of Italian heritage, tomatoes, basil, garlic, olive oil and pasta were the basis for many of the meals they cooked when I was growing up in Bucks County, Pennsylvania along the Delaware River. The Delaware Valley before all the housing developments was rich land with farms that went for miles. My grandmother and mother’s summer season gardens overflowed with the most beautiful fresh produce perfect for making Linguine with Cherry Tomatoes and Pesto Sauce. I’ve attempted to create the flavors from one of their signature dishes. Both women never used a recipe they just added a pinch of this, a dash of that magically creating breathtaking food!
  
  Linguine with Cherry Tomatoes and Pesto Sauce
  
  1 pint cherry tomatoes
  
  2 tablespoon olive oil
  
  4 cloves garlic, minced
  
  2 tablespoons fresh basil, chopped
  
  1/2 teaspoon salt
  
  1/4 teaspoon crushed red pepper
  
  1/4 cup pesto sauce*
  
  12 oz of fresh linguine
  
  1 tablespoon butter
  
  Preheat oven 425F. Place the first six ingredients in a baking dish ad roast for 20 minutes until tomatoes are hot and bubbly. Cool. Add pesto sauce to tomatoes; stirring until combined. Cook pasta according to package directions. Drain and reserve 1/4 cup water from pasta. Place pasta in large bowel toss with 1 tablespoon butter and reserved water. Add tomato/pesto sauce and toss again. Serve with fresh grated Parmesan cheese.
  
  Pesto Sauce
  
  4 cups packed fresh basil
  
  1/2 cup olive oil
  
  1/2 cup pine nuts
  
  2 cloves garlic
  
  1/2 parmesan cheese
  
  1/2 cup olive oil
  
  1/2 teaspoon sea salt
  
  Combine basil, oil, pine nuts, and garlic in a blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to a small bowl. Freeze unused pesto.
  
  Enjoy!
  
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  Posted in Easy recipes, family meals, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, pasta, vegan, Vegetarian, Weeknight dinner | Tagged Easy recipe, farm fresh, pasta, Pesto Sauce, sunday dinner, tomatoes
- Broccoli Slaw and Udon Noodles With Lemon Honey Dressing
  
  Posted at 4:24 pm by Good Dinner Mrs Mellen
  
  Jun 2nd
  Broccoli Slaw and Udon Noodles with Lemon Honey Dressing
  
  ½ cup slivered almonds toasted, plus two tablespoons
  
  12 ounces shredded broccoli slaw
  
  1 package Organic Udon Noodles, I used Koyo
  
  Lemon Honey Dressing
  
  ½ cup olive oil
  
  3 tablespoons lemon juice
  
  1 tablespoon honey
  
  2 teaspoons dried mustard
  
  2 medium cloves garlic, pressed
  
  ½ teaspoon sea salt
  
  Freshly ground pepper, to taste
  
  Red pepper flakes, optional
  
  Pink Himalayan sea salt
  
  Small head of Romain lettuce, separated and washed
  
  Cook Udon noodles according to package instructions. Set it aside to cool.
  
  Combine all of the dressing ingredients up to red pepper flakes in a liquid measuring cup and whisk until emulsified.
  
  In a large bowel combine the shredded broccoli slaw, toasted alimony and noodles. Pour the dressing over the mixture and toss until well mixed. Let the slaw rest for about 20 minutes to let the flavors meld. Line a large place with lettuce. Place slaw and Udon noodles on top. Sprinkle two tablespoon toasted almonds and sprinkle with pink Himalayan salt. Serve at room temperature or chill over night.
  
  Enjoy!
  
  You can find more of Good Dinner Mrs. Mellen @buzzchomp.com
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  Posted in lunch, pasta, Salad, Vegetarian | Tagged broccoli slaw, Healthy Salad, Koyo noodles, Udon noodles
- BAKED RIGATONI WITH WHITE SAUCE AND MUSHROOMS
  
  Posted at 10:28 am by Good Dinner Mrs Mellen
  
  Mar 17th
  In the winter I like to make hearty, flavorful meals that are quick and easy; especially living in New England where we have harsh winters. When the snow starts to fall, drifting against my front door I go to my pantry looking for pasta. Instead of Lasagna noodles I used Rigatoni to make an easy Baked Rigatoni filled with mushrooms, cheeses and topped with a Bechamel sauce. This is a basic sauce white sauce that anyone can make. Don’t let the french name fool you. Make a large salad arranging tomatoes, cucumbers, on endive lettuce. Top with feta cheese. Pour a light light balsamic vinaigrette over the salad. Serve with crisp fresh bread. And don’t forget a glass of wine!
  
  Ingredients
  
  1 pound box DeCecco Rigatoni no.24
  
  2 1/2 cups whole milk
  
  5 tablespoons unsalted butter, divided
  
  1/4 cup all-purpose flour
  
  2 teaspoon sea salt
  
  1 teaspoon freshly ground black pepper
  
  2 teaspoon ground nutmeg
  
  8 ounces portobello mushrooms, sliced
  
  three leeks, thinly sliced
  
  1 tablespoon fresh thyme
  
  1 carton (8 ounce) whole milk ricotta
  
  8 ounces fresh mozzarella, divided in half.
  
  1/2 cup freshly ground Parmesan, plus 1 tablespoon
  
  Directions
  - Preheat the oven to 375 degrees F.
  - Heat 1 tablespoon of oil and 1 tablespoon of the butter in a large (12-inch) saute pan. When the butter melts, add the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. Add sliced leeks and thyme. If the mushrooms are dry add another tablespoon oil. Saute for an additional 5 minutes to make sure leeks and mushrooms cook evenly Set aside.
  - In a small bowel combine ricotta, 1/2 mozzarella chopped and 1/2 cup parmesan cheese. Set aside until assembly.
  - Bring a large pot of water to a boil with 1 tablespoon salt. Add the rigatoni and cook for 14 minutes, stirring occasionally. Drain and set aside.
  - For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 4 tablespoons (1/2 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add salt, pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
  - To assemble the baked rigatoni, spread some of the sauce in the bottom of a 8 x 10 baking dish. I used a Le Crueset dutch oven. Arrange a layer of noodles on top, then 1/2 cheese mixture topped with1/2 of the mushrooms, then sauce. Repeat 1 more times, layering noodles, cheese, mushrooms and sauce. Top with a final layer of noodles and sauce, remaining mozzarella, sliced and sprinkle with the remaining tablespoon Parmesan. Add a touch of nutmeg on top.
  - Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.
  Enjoy!
  
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  Posted in Casserole, Good Dinner Mrs Mellen, Hearty Meal, Main Dish, Main Meal, pasta, Vegetarian | Tagged BAKED RIGATONI, DECECCO RIGATONI, Easy recipe, Hearty Meal, WHITE SAUCE
- Fried Mac and Cheese
  
  Posted at 2:14 pm by Good Dinner Mrs Mellen
  
  Feb 23rd
  When I was a young girl I loved my mother’s baked macaroni and cheese. My mother would fry the leftover mac and cheese in butter for my lunch the next, better in my opinion than the original dish. I sometimes abandon my normal lunch salad and indulge in fried mac and cheese with each bite taking me back to the having lunch on the snack bar in our kitchen so long ago especially cooked for me by my mother. Pure comfort food!
  
  Fried Mac and Cheese
  
  Heat 4 tablespoons butter in frying pan. Add chopped up leftover macaroni and cheese. Fry until cheese starts to melt and macaroni is hot. Season with sea salt and pepper to taste.
  
  Three Cheese Baked Mac and Cheese
  
  Enjoy!
  
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  Posted in Easy recipes, Food, Good Dinner Mrs Mellen, pasta | Tagged comfort food, Easy recipe, fried, lunch, mac and cheese
- SPRINGTIME FETTUCCINI IN LEMON CREAM SAUCE WITH ASPARAGUS
  
  Posted at 3:46 pm by Good Dinner Mrs Mellen
  
  Feb 21st
  I use Bruitoni pasta when I want the taste of fresh pasta but don’t have time to go to a speciality store or make the pasta at home. And I love this easy cream cheese pasta sauce for a quick weekend, taste delicious dinner. Don’t you just love the bright green asparagus? Lemon and asparagus the perfect springtime combination to add to pasta, so flavorful!
  
  Ingredients
  
  9 oz. Bruitoni Fettuccini
  
  1/2 cup cream cheese
  
  2 Tbs. olive oil
  
  1 lemon, juiced and 1 Tbs. zest grated
  
  1/2 cup fresh parmesan cheese
  
  1/2 – 3/4 cup steamed asparagus, lightly steamed, slice into 2 inch pieces
  
  Preparation
  
  1. Cook linguine according to package directions in pot of boiling salted water.
  
  2. Warm cream cheese, oil, and 2 Tbs. lemon juice in saucepan over low heat.
  
  3. Drain pasta, reserving 1/2 cup cooking water. Stir reserved cooking water into cream cheese mixture. Add pasta, lemon zest, and parmesan cheese; toss to coat. Add asparagus and lightly toss again. Season with salt and pepper, if desired.
  
  Enjoy!
  
  www.gooddinnermrsmellen.com
  
  www.buzzchomp.com
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  Posted in Easy recipes, Food, Good Dinner Mrs Mellen, Main Dish, Main Meal, pasta, Vegetarian | Tagged Bruitoni Fettuccini, cram cheese, dinner, Easy recipes, pasta
- Baked Penne with Pomodoro Sauce
  
  Posted at 9:51 am by Good Dinner Mrs Mellen
  
  Feb 10th
  Some days when the wind is cold and bitting with no sun in sight I know making a hearty pasta dish is just perfect comfort food for dinner. All the ingredients for my Baked Penne I purchased at Trader Joe’s except I made my own Pomodoro sauce. Trader Joe’s has a tasty prepared Pomodoro sauce which will cut down the time to make an easy home cooked meal. Put the casserole together the night before and bake for dinner the next day. Delicious, easy and a quick home cooked meal!
  
  1 pound penne pasta, cooked according to package directions
  
  8 ounces part skim Ricotta cheese
  
  8 ounces Burrata mozzarella, two balls chopped
  
  1/4 cup parmesan cheese
  
  2 teaspoon dry oregano
  
  Pomodoro Sauce* or Trader Joe’s Rustico
  
  8 ounce cooked chicken sausage, slice 1/4 inch thick
  
  Preheat oven to 375 F. Combine ricotta, 1/2 burrata, parmesan cheese, oregano in medium size bowl. Cook pasta according to package instructions, drain and set aside. Place 1/4 cup of Pomodoro sauce in bottom of baking dish( 13 inch x 9 inch). Add half penne to baking dish over sauce. Top with cheese mixture, layer with 1/2 remaining sauce, penne and top with rest of sauce. Finish with remaining Burrata. Bake 35- 40 minutes until cheese is melted and bubbling.
  
  *Pomodoro Sauce
  
  1/4 cup extra-virgin olive oil
  
  1 medium onion, minced
  
  4 garlic cloves, minced
  
  1 pinch crushed red pepper flakes
  
  1 28 ounce can pureed Pomodoro tomatoes
  
  1/2 cup red wine
  
  Kosher salt
  
  3 large fresh basil sprigs
  
  In a sauce pan over medium heat saute onion and garlic in oil for two minutes. Add red pepper flakes, tomatoes and wine. Cook for 5 minutes. Add salt, basil and slice sausage. Simmer for ten minutes.
  
  Enjoy!
  
  gooddinnermrsmellen.com
  
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  gooddinnermrsmellen@blogspot.com
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  Posted in Casserole, Easy recipes, family meals, Food, Good Dinner Mrs Mellen, Hearty Meal, Main Dish, Main Meal, pasta, Weeknight dinner | Tagged easy meal, family meal, pasta, quick meal, Sausage, Trader Joe's
- Turkey Porcini Lasagna
  
  Posted at 12:04 pm by Good Dinner Mrs Mellen
  
  Sep 30th
  Turkey Porcini Lasagna
  
  I adapted this recipe to use turkey ground meet and turkey sausage. The sauce is very flavorful and the vegetables add a wonderful richness. I like to make a large pan of Lasagna and cut into serving pieces and freeze. You can make the Bolognese sauce a day ahead or freeze until you are ready to make the lasagna. In fact I make soups, chilies, sauce with meatballs, and more in large quantities and freeze. I always have something ready for dinner even if I don’t have time to make a meal. Give this recipe a try for a large group or make to freeze into individual serving sizes.
  
  Bolognese (Turkey) Sauce
  
  I wanted to make a “meat” sauce that tasted wonderful but didn’t use red meat to cut down on fat and calories. I used ground turkey and turkey sausage to make this flavorful sauce. And the sauce is EASY to make!
  
  1/2 lb. Italian sausage, remove casings
  
  1/2 lb. ground turkey
  
  1 cup chopped onion(1 large)
  
  1/2 cup finely chopped carrot (1 medium)
  
  1/2 cup chopped green pepper(1 small)
  
  1/4 cup chopped celery
  
  4 cloves garlic, minced
  
  1 28-ounce can crushed tomatoes
  
  1 6-ounce can tomato paste
  
  1/2 cup dry red wine or chicken broth
  
  1/2 teaspoon salt
  
  1/4 teaspoon ground black pepper
  
  1/2 cup whole milk
  
  1/4 cup fresh basil
  
  2 tablespoons snipped fresh oregano
  
  In a 4-quart Dutch oven, cook sausage, ground turkey, carrot, sweet pepper, celery, and garlic over medium-high heat until meat is good and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat.(using lean turkey you don’t have much fat)
  
  Stir in tomatoes, tomato past, wine, salt and black pepper. Bring to boiling: reduce heat. Simmer, covered, for 30 minutes, stirring occasionally. Stir in milk, basil, and oregano.
  
  Lasagna
  
  Porcini Filling
  
  15 dried lasagna
  
  1 cup shredded Parmesan cheese
  
  Italian parsley (optional)
  
  Porcini Filling
  
  1 ounce dried porcini mushrooms
  
  4 cloves garlic minced
  
  3 tablespoon butter
  
  3 tablespoon flour
  
  1 1/2 cup whole milk
  
  1/2 cup dry white wine
  
  1 15 ounce carton ricotta cheese
  
  1 cup shredded Parmesan cheese
  
  1/4 cup snipped Italian parsley
  
  1/4 cup snipped fresh basil
  
  Make Porcini filling: Place mushrooms in a small bowl adding enough boiling water to cover. Let stand for 10 minutes; drain. Rinse with cold water; drain again. Chop mushrooms set aside. In a large saucepan heat butter saute garlic for about 30 seconds. Stir in flour until combined. Slowly stir in milk and wine. Cook and stir until thick. Remover from heat. Stir in mushrooms, ricotta, Parmesan cheese, parsley and basil.
  
  Cook lasagna noodles according to package directions. Pre heat oven to 350 F. Use a 14 x 11 inch baking dish. Spread 1 cup of the meat sauce on bottom of baking dish. Top with three noodles and 2 cups of meat sauce. Top with three more noodles and half of Porcini filling. Repeat layering noodles, meat sauce, noodles and Porcini filling. Top with remaining three noodles and meat sauce.
  
  Cover lasagna with foil. Bake for 30 minutes. Sprinkle with remaining 1 cup Parmesan cheese. Bake for an additional 20 to 30 minutes more. Let stank for 20 minutes before serving. Sprinkle with parsley (optional)
  
  Enjoy!
  
  gooddinnermrsmellen.com
  
  www.buzzchomp.com
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  Posted in Food, Hearty Meal, Main Dish, Main Meal, pasta | Tagged family meal, turkey lasagna
- Seafood Pasta for two
  
  Posted at 9:00 am by Good Dinner Mrs Mellen
  
  Jan 17th
  Seafood Pasta for two
  
  Cooking for two can be challenging at times. Pasta is easy to make for a cozy dinner for two and I love meals cooked in one pot. Seafood stew over pasta is tasty, easy and wonderfully simple to make even for a novice cook. Add a fresh made salad and crusty bread finish with a crisp white wine for a delicious gourmet dinner. Or how about for a romantic Valentine’s Dinner with your sweetheart!
  
  2 tablespoons olive oil
  
  2 cloves chopped garlic
  
  1 shallot chopped
  
  1 can chopped tomatoes
  
  1 bottle clam juice
  
  2 teaspoons Italian seasoning, I like Penzy’s Tuscan Sunset
  
  pinch saffron
  
  pinch sea salt
  
  1 teaspoon black pepper
  
  1 teaspoon crushed hot red peppers
  
  1/2 pound clams
  
  1 pound mussels
  
  1/4 sea scallops
  
  1/2 pound spaghetti
  
  Heat oil in pan adding garlic and shallots cooking until translucent just releasing the flavors. Add tomatoes, clam juice, Italian seasonings, saffron, salt, black pepper and red pepper. Simmer for 20 minutes stirring occasionally. Add clams, cover and simmer for 5 minutes. Then add mussels continuing to simmer for another 10 minutes until clams and mussels are open. Add scallops combining with sauce, simmer for 3 minutes. While the seafood is simmering cook spaghetti according to package instructions. Drain pasta and put in a large bowl. Add seafood lightly toss. Serve with Parmesan cheese.
  
  Enjoy!
  
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  Posted in dinner, dinner for two, Food, Good Dinner Mrs Mellen, Hearty Meal, Main Dish, Main Meal, pasta | Tagged dinner for two, easy, Elegant, seafood pasta, tasty6
- My Mother’s Spaghetti Sauce and Meatballs
  
  Posted at 9:04 am by Good Dinner Mrs Mellen
  
  Dec 7th
  I’ve said it before, my mother and my grandmother were my inspiration for cooking. My fondest memories growing up are watching both these wonderful cooks in the kitchen, as well a savoring the delicious meals they prepared. So when I asked my 88 year old mother for her spaghetti sauce and meatball recipe, I thought I could just share it with you all. Not so, I needed to fill in the blanks because my mother just cooks from memory. I worked with her to get the full recipes down on paper. I still think that only my mother can make her recipes sing with the most harmonies flavors. I gave this my best. I cooked all kinds of variations of her recipe and now my freezer is filled with enough sauce and meatballs for months. I must admit I did have fun cooking like my mother and grandmother, making large pots of sauce simmering on the stove. And the funny thing is that I don’t make that much traditional sauce because I have never felt that I can duplicate the flavor of my mother and grandmother’s sauce. I feel the same way about traditional pasta and Lasagna dishes. I am always disappointed with the results when I make traditional Italian recipes from my childhood.
  
  My meals never taste as wonderful as I remember.
  
  Before I start the recipe let’s talk tomatoes. My mother say you can use crushed tomatoes if you want to go cut a step, such as Pastene ground peeled, kitchen ready tomatoes. Over the years she’s used Red Pack, Tuttoroso, just good Italian tomatoes. Now I know that many will say you can only make good sauce with San Mazrano DOP tomatoes, or others swear by Muir Glen, or Cento or Pom. I am not such a purist when it comes to the tomatoes because I was spoiled by my grandmother’s home grown preserved tomatoes that she would only use. Nothing compares to her plum tomatoes. Use what you want. If I use whole peeled tomatoes, I chop the tomatoes then add along with the with the juice to the recipe. Or you can put tomatoes and their liquid through a food mill fitted with a fine disk. Do what suits you.
  
  My Mother’s Spaghetti Sauce and Meatballs
  
  2 Cans of Tomatoes, 28 or 35 oz.
  
  2 Tbs olive oil
  
  1 large onion
  
  2 cloves garlic crushed
  
  1/2 cup fresh basil, finely chopped
  
  1 tsp oregano
  
  salt and pepper to taste
  
  In large pot heat olive olive, add onions cook until lightly translucent for 5 minutes. Add garlic, cook for two more minutes. Add tomatoes(chopped if whole) with liquid and seasonings. Simmer for an hour.(Add a little water or white wine if the sauce gets too thick).
  
  Meatballs
  
  1 lb ground beef
  
  1 lb ground pork
  
  2 cloves garlic crushed
  
  1 cup finely chopped onions
  
  2 eggs
  
  1 Tbs fine chopped parsley
  
  1 cup stale bread, crust removed and break bread into small pieces
  
  or you can use 1 cup fresh bread crumbs
  
  1/4 cup milk
  
  1/2 cup fresh grated Parmesan cheese
  
  salt and pepper
  
  3 Tablespoon olive oil for cooking
  
  Moisten bread with milk. Combine the moistened bread with all the other ingredients except olive oil and mix meat mixture very well. Form into meatballs and fry in oil for only a few minutes on each side. Add meatballs and one tablespoon of oil that was cooked with the meatballs to sauce. Cook sauce and meatballs on low for another hour.
  
  Or if you want to bake meatballs like my mother. Preheat oven to 450. Line a baking pan with aluminum foil. Coat with olive oil and bake for 10-12 minutes. Add meatballs and one tablespoon of oil that meatballs were baked in to sauce. Cook sauce and meatballs on low for another hour.
  
  Good cooks really put passion into what they make. Cooking is an art and skill that get better with practice and time. The best advice I can give is to have no fear just cook. Try all different recipes and add your own touches that will make the meal special. What I found out over the years is that making a recipe your own is what makes that recipe special to you and your family. I have tried so many different dishes from magazines and cook books that I thought were not very good. So I just started from scratch and made the recipe how I thought it would be better and it was. So give it a try, just cook.
  
  Enjoy!
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  Posted in cooking, family meals, Good Dinner Mrs Mellen, Hearty Meal, Main Dish, Main Meal, pasta | Tagged dinner, easy, meatballs, spagetti
- Roasted Cauliflower with Italian Tuna over Pasta
  
  Posted at 8:52 am by Good Dinner Mrs Mellen
  
  Dec 5th
  I love to create easy weekday meals that just burst with flavor. Being of Italian heritage I learned at an early age from my mother that you should only consume food that taste delicious. Meticulous preparation was so important to my mother who enjoyed the art of cooking instilling in me that food is love that your share with family and friends. I have continued her tradition preparing meals with the focus on flavor and taste. All you need to add as my mother is fond of saying is a pinch or this, a dash of that, just doctor it up! Still at ninety five she knows how to make food sing with flavor.
  
  Roasted Cauliflower with Italian Tuna over Pasta
  
  1 head cauliflower, chopped
  
  six skin-on garlic cloves
  
  2 tablespoon olive oil
  
  1/2 salt
  
  1/4 black pepper
  
  1/4 red pepper flakes
  
  1 cup Parmesan cheese
  
  3 tablespoon butter
  
  two tablespoons pine nuts, toasted
  
  1/4 cup breadcrumbs, toasted
  
  Italian yellow fin tuna in olive oil
  
  1 tablespoon capers
  
  1 pound pasta or spaghetti
  
  On a sheet pan, drizzle a head of chopped cauliflower and six skin-on garlic cloves with some olive oil, salt, pepper, and red pepper flakes. Roast at 425°, tossing occasionally, until the cauliflower is caramelized and crisp, about 30 minutes. Once cool, peel the roasted garlic cloves and chop.
  
  In a large bowl, combine a cup of grated Parmesan, three tablespoons of butter, a pinch of salt, two tablespoons of toasted pine nuts, and a quarter-cup of toasted breadcrumbs. (Toast stale bread until lightly golden, then use a food processor to pulse into crumbs.)
  
  Meanwhile, bring a pot of salted water to a boil and cook a pound of short pasta (like cavatelli) or thin spaghetti. Drain the pasta, reserving about a cup of the cooking liquid. Toss the hot pasta with the cauliflower, garlic cloves, Parmesan butter mixture, and enough pasta water to mix it all together. Add flaked tuna and mix. Garnish with capers.
  
  Enjoy!
  
  www.gooddinnermrsmellen.com
  
  www.gooddinnermrsmellen.blogspot.com
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  Posted in dinner, Easy recipes, family meals, Hearty Meal, Main Dish, Main Meal, pasta, seafood | Tagged Cauliflower, pasta, Tuna
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