Category Archives: Pasta

Kale Mac & Cheese

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Mac and cheese becomes healthy if there’s a leafy green ingredient. Right? I love mac & cheese. It is one of my favorite wintry comfort foods. We Are Not Martha posted a great adult-flavored mac & cheese a few weeks ago. I figured mac and cheese was a great use for some of my leftover cheese fondue.

The Three Bite Rule - Kale Mac & Cheese
Some of my favorite mac & cheeses:
Fontina Mac & Cheese with potato chip topping
Bacon Ranch Mac & Cheese because these are the best. flavors. anywhere.
Mexican Mac & Cheese with taco seasoning and taco inspiration
Mac & Cheese Taste-off to try 11 different mac & cheeses while stuffing your guests

Ingredients:

1 cup cheese sauce (or leftover cheese fondue)
1 cup chicken or veggie stock
1/2 cup heavy cream
1 cup shredded cheese (I used swiss)
1 egg yolk
1/2 pound pasta (I used mini rigatoni)
1/4 cup butter, melted
1/2 cup of crackers, crumbled
2 tbs grated parmesan
salt & pepper

Directions:

Preheat oven to 350-degrees.
Boil salted water for the pasta.
In a medium saucepan, warm cheese sauce over medium-low heat.
Add the pasta to the boiling water. Cook until al dente, being careful not to overcook.
Add in the broth and heavy cream, mixing well.
Tear the kale off the center stocks by pulling from the base towards the other end. Then chop the leafy parts, discarding the stocks.
Drain the pasta and mix into the cheese sauce.
The Three Bite Rule - Kale Mac & Cheese
Sprinkle in the kale and mix well.
The Three Bite Rule - Kale Mac & Cheese
Spray a baking dish with nonstick spray.
Mix in the egg yolk and shredded cheese to the pasta mixture and transfer to the baking dish.
The Three Bite Rule - Kale Mac & Cheese
Bake for 10 minutes.
While mac and cheese is baking, mix together melted butter, cracker crumbs, and parmesan.
Sprinkle topping onto the mac and cheese and bake for another 15 minutes.
The Three Bite Rule - Kale Mac & Cheese
Enjoy!

I loooved this. It was a great use of some leftover fondue. It’s been such a cold year and this was exactly what I needed. The kale was earthy against the cheesiness. The egg yolk is a secret ingredient that adds a velvet texture like carbonara.
The Three Bite Rule - Kale Mac & Cheese

Traditional Lasagna

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Wayyy back in early blogging days here at The Three Bite Rule I did a post about lasagna, circa 2011. I shared some tips on how to build a better lasagna. I figured that old post, with terrible photos deserved a redo. Lasagna is one of my favorite foods. I absolutely love the combination of flavors. The meat and noodles, and ricotta, and melty mozzarella are all my favorite parts! Also, not eating red meat means I can’t usually order it at restaurants.

Since that old post I blogged a butternut squash lasagna which I totally love.
The Three Bite Rule - Butternut Squash Lasagna

I also posted some lasagna tips in my father-in-law’s honor. He tested Italian restaurants by their lasagna, and I’m proud to say he liked mine!
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I did a white chicken lasagna with spinach that had some amazing flavors in a comforting dish.
The Three Bite Rule - White Chicken Lasagna
You know how they say not to grocery shop when you’re hungry? I advise not to start lasagna when you’re hungry. It isn’t hard, but it dirties a lot of dishes, takes some prep time and some bake time, and is a “labor” of love to get assembled. When I made this lasagna  recently, I had already eaten a really simple dinner before whipping up lasagna.

You always could split up the work into 2 by assembling one night and baking for the first time another night when you have the oven on already. It might sound nuts but it is more fun when you aren’t trying to hurry up. I alwayssss make 2 smaller lasagnas. I prep one for early use and another for the freezer. I think lasagna is amazing as leftovers and can really be baked a few times (at a low temperature) to taste even better.

I have some adaptations and a few cooking tips. I apologize in advance that once again while making 2 lasagnas my pictures ended up as a mix between the two. Don’t get thrown off when you see an entirely different pan enter the photos. Oops! This is a recipe I totally recommend reading through, doing your prep and this will seem much easier. Make a few different lasagnas for your next gathering and you’ll be relieved by how all the prep happens in advance (as in days in advance). Poof. Instant dinner.

Ingredients:

3/4 pound ground chicken/pork/beef
3 sweet Italian sausage links, removed from casing
1 pound lasagna noodles
2 cups ricotta cheese
1 egg
~10 fresh basil leaves, chopped
28 oz Pastene Kitchen Ready Tomatoes
6 oz tomato paste
1 cup alfredo sauce (jarred or make yourself)
1/2 can cream of chicken soup
1/2 cup milk
16 oz shredded mozzarella
3 cups baby spinach

Directions:

Boil water for pasta if using traditional noodles and cook according to package (I used no-cook lasagna pasta sheets)
The Three Bite Rule - Traditional Lasagna
In a large skillet, over medium heat, brown ground meat, draining any excess grease. Then brown sausage, drain, and mix with cooked ground meat. Don’t overcook as the whole lasagna will bake again. Just cook through.
The Three Bite Rule - Traditional Lasagna
In a large pot gently warm tomatoes and tomato paste over low.
Mix ricotta, egg, basil, salt, and pepper together.
The Three Bite Rule - Traditional Lasagna
Set up your ingredients into a mini assembly line. I suggest prepping/planning your layers before you start layering. It also helps to do some math to know how many noodle sheets you’ll need per layer. It is wicked annoying to get to the end, aka the top, and be short on pasta layers.
In a 13×9 pan (or 2 9×9 pans to make one & freeze one) spray with non-stick spray and ladle some tomato sauce, topping with noodles.
The Three Bite Rule - Traditional Lasagna
Drizzle on half the alfredo sauce.
Layer on some of the meat mixture (about 3/4 of it) and sprinkle with just a bit of mozzarella
The Three Bite Rule - Traditional Lasagna
Top with the cream of chicken soup mixed with milk “sauce” and more noodles (don’t skip this, it will be your secret ingredient to add a different creamy/rich/dynamic flavor).
Add some marinara to the layer and spread on the ricotta mixture.
The Three Bite Rule - Traditional Lasagna
Top with more noodles, a drizzle of alfredo, mozzarella, and spinach.
The Three Bite Rule - Traditional Lasagna
Sprinkle on the rest of the meat mixture, and mozzarella.
Add on the noodles for the top, with marinara on the very top.
The Three Bite Rule - Traditional Lasagna
Bake 350-degrees for 45 minutes covered.
The Three Bite Rule - Traditional Lasagna
Uncover, top with mozzarella (if eating right then) and bake another 10 minutes (or until cheese is melted).
The Three Bite Rule - Traditional Lasagna


Tip if enjoying another night: bake the 45 minutes, let cool, refrigerate to eat within a few days. On the night it is served, bake again for 30 min at 350-degrees to heat through, uncover, top with mozzarella, and bake another 10 minutes.
Tip if enjoying weeks/a few months later: bake the 45 minutes, let cool, then freeze. The day before serving, defrost by switching the lasagna from the freezer to the refrigerator for 24-hours. Then bake 30-45 minutes at 350-degrees until heated through. Uncover, top with mozzarella, and bake another 10 minutes.

some suggested adaptations: 
traditional lasagna + sautéed onions/leeks/eggplant/zucchini – spinach = more veggie centered recipe
traditional lasagna + meat and tomato sauce mixed + ricotta & alfredo mixed = easier layering recipe
traditional lasagna – meat + chopped mushrooms = vegetarian lasagna
traditional lasagna – sheets of lasagna – ricotta mixture + cheese ravioli = easy weeknight assembly option
traditional lasagna – sheets of lasagna + short pasta (rigatoni or penne or ziti) = instant lasagna
traditional lasagna – sweet Italian sausage + hot Italian sausage + pepperoni = lasagna with some zing!

The Three Bite Rule - Traditional Lasagna
Phew! That’s it. Those are my tips. Enjoy one of my favorite foods! Any family traditional ingredients I’m missing?

Creamy Tomato Basil Pasta

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The in-between of Christmas and New Years is kind of a weird time. Kiddos are off from school, travel wraps up, house guests leave, there’s still a holiday coming up, and there’s some more work in between. I also think there’s so much pressure for New Year’s Eve and resolutions. It is just a weird time.

I was on a quick-dinner-kick before the holidays and have just one more that I wanted to share for a keep-in-your-back pocket pantry. It also works for a great #meatlessmonday and a break from extravagant or elaborate holiday dinners.
The Three Bite Rule - Creamy Tomato Basil Pasta

Ingredients:

2 cups Pastene Kitchen Ready Tomatoes
2 tbs cream cheese
2 tbs fresh basil
8 oz (1/2 box) bow tie pasta

Directions:

Boil salted water for pasta.
Heat a flat pan to medium-low heat, adding tomatoes to the pan.
Boil pasta until undercooked and almost al dente.
Reduce the temperature to low and add the cream cheese
The Three Bite Rule - Creamy Tomato Basil Pasta
Add in the partially cooked pasta, letting it cook for a few more minutes in the sauce, adding the basil.
The Three Bite Rule - Creamy Tomato Basil Pasta
Sprinkle with Parmesan and more basil to serve!
The Three Bite Rule - Creamy Tomato Basil Pasta
It is super easy and delightfully comforting. This pasta is just so fast yet it still seems like not the same-old same-old.

Any resolutions coming up? I tend to make them on my blogaversary but I’m thinking I might set a year-of challenge for myself. I have a few ideas brewing so stay tuned!

Quick Spinach and Artichoke Pasta

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I was craving spinach and artichoke dip and remembered thinking it could pretty easily be a pasta dish. Last year I made a 1-dish pasta that cooked in it’s own liquid. This time I tweaked the original thought and went with creamed spinach which is totally decadent and such a perfect secret ingredient . Shhh! I once used it in deep dish pizza and it was the best I ever made! I figured the beauty of this dinner is the speed!

Ingredients:

8 oz frozen artichokes
8 oz frozen creamed spinach
8 oz dried pasta
2 chicken sausage links, sliced
1 tsp garlic, minced
6 oz swiss cheese

Directions:

Boil water for pasta.
Defrost creamed spinach and artichokes in a large pan over medium-low heat.
spin_art_ingred_590_390
Cook pasta until aldante.
Drain and reserve some of the cooking water (about a cup).
Add the pasta, sausage, garlic, salt, and pepper to the spinach and artichoke.
spinart_pasta_pan_590_390
Cook over medium heat for 5 minutes, adding a splash of cooking water and stir well. Add more cooking water to loosen depending on your preference. Sprinkle with a little cheese and toss before serving.

I liked this one. It was so fast and really easy.
spin_art_plate_590_390
This could be tweaked. Add cream cheese to make it thicker. Add fresh spinach for more texture. Add mushrooms, chicken, or onions. Add a roux and some cream for a truly thick sauce. Swap out the creamed spinach and make your own if the prepared part isn’t your thing.

I was going for speed and ease, but you get to make that call. I also avoid oily artichoke hearts but again, go for what you like!

Other spinach and artichoke hankerings? I made spinach and artichoke pockets in puff pastry. I made spinach and artchoke nachos. I made spinach and artichoke calzones.

Cost Breakdown: 
8 oz frozen creamed spinach: $2.19
frozen artichokes: $1.45
2 chicken sausage links: $2.00
1/2 box pasta: $0.75
Total = $6.39 or about $2.13 per person for 3 servings

Greek Pasta Salad

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Before I get to any Parisian treats or Czech delights, I have a weekend trip to Maine and I’m prepping for San Fran. I unpack to repack. I wanted to share a Greek inspired dish with you. This is a quick meal that I knew would include leftovers and would use tomatoes from our garden.

I settled on a Greek inspired pasta salad. It would be super easy to customize too. We ate this as a meal served with some hummus & pita chips, but I’ll have to keep it in mind for the next BBQ.
The Three Bite Rule - Greek Pasta Salad

Ingredients:

⅔ pound of pasta (I used our fav shape Campanelle)
1 cup Greek salad dressing
1 large tomato
½ cucumber
½ cup creamy Caesar dressing (optional)
Salt & pepper
1 tsp oregano (or basil)
⅓ cup feta

Directions:

(to be partially made/prepped the night before)
Boil pasta in a very large pot of salted boiling water.
Cook pasta through to your liking (for pasta salad, I think it is better a touch past al dente). Drain pasta and transfer pasta to a large bowl or container that can be covered.
When pasta cools a bit to room temperature, mix most of the Greek dressing over the pasta.
The Three Bite Rule - Greek Pasta Salad
Refrigerate overnight, or at least 4 hours.
The next day, mix pasta and chop tomatoes, cucumbers, and dice red onions.
The Three bite Rule - Greek Pasta Salad
Mix veggies into the pasta and mix in creamy Caesar dressing. Add salt, pepper, and oregano. Refrigerate until serving.
Sprinkle feta over the top and serve.
The Three Bite Rule - Greek Pasta Salad

I loved this. Greek flavors are some of my favorites. I never think of pasta in the summer but why not a cool pasta. This is salad minus the lettuce! It is filling and flavorful. The creamy Caesar dressing was something I had, but could easily be omitted.

Pasta salad is really lackluster if it isn’t made in advance enough. I set a timer and went about the rest of my evening while the water was boiling and while the pasta cooked. Prep the night before or it’ll be a let down. It would be easy enough to throw together in the morning before heading off to work too.
The Three Bite Rule - Greek Pasta Salad

I don’t do olives, but they would be a great addition for some Greek-ness. Grilled chicken, artichokes, chopped/shaved asparagus, sausage, mushrooms, or chopped spinach would be lovely as well. This is the summer equivalent of a one-pot-wonder.