Posts by Rachel Schultz

ONE PAN, 20 MINUTE SAUSAGE TORTELLINI

October 21, 2013

Making a dinner two weeks in a row is highly rare in the Schultz residence. I actually think this might be the first time ever! That means it is something special, indeed. This tomato cream sauce is kind of a necessary part of any pasta lifestyle repertoire. David and I ate this tortellini watching game three of the world series and it was cozy and delightful. He has really raved about it REPEATEDLY ever since, and requested it again only three days later.

One Pan, 20 Minute Sausage Tortellini
Serves four

1 tablespoon olive oil
1 pound sausage, sliced
1 cup vegetable broth
24 ounces (about 2 and 1/2 cups) tomato pasta sauce
1/2 cup heavy cream
1 pound frozen tortellini
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon red pepper flake
Fresh oregano (optional)

Heat olive oil in a large skillet over medium heat. Add sausage and brown for 4 minutes, stirring once.

Add vegetable broth, tomato pasta sauce, heavy cream, tortellini, garlic powder, salt, pepper, and red pepper flake to pan.

Reduce heat to low and cover, cooking for 12 minutes. Top with fresh oregano (optional).

4.8 from 4 reviews

ONE PAN, 20 MINUTE SAUSAGE TORTELLINI

Author: Rachel Schultz

Ingredients

1 tablespoon olive oil
1 pound sausage, sliced
1 cup vegetable broth
24 ounces (about 2 and ½ cups) tomato pasta sauce
½ cup heavy cream
1 pound frozen tortellini
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
¼ teaspoon red pepper flake
Fresh oregano (optional)

Instructions

Heat olive oil in a large skillet over medium heat. Add sausage and brown for 4 minutes, stirring once.
Add vegetable broth, tomato pasta sauce, heavy cream, tortellini, garlic powder, salt, pepper, and red pepper flake to pan.
Reduce heat to low and cover, cooking for 12 minutes. Top with fresh oregano (optional).

Adapted from Kevin and Amanda.

SAVORY BREAKFAST BREAD PUDDING

October 20, 2013

Rachel Schultz

I don’t love breakfast options that are basically a dessert (when it’s a non-holiday). So look at us now! Making this casserole-y breakfast thing. And serving it for breakfast or as breakfast-for-dinner! It’s so good it made it to our primetime meal spot on weeknight. I say try it, even if you’re not a morning-meal-type like me. This thing is a breakfast done right!

SAVORY BREAKFAST BREAD PUDDING
Serves 3-4

1 and 1/2 cups milk
1/2 cup heavy cream
5 eggs
1 pound bacon, cooked and crumbled
2 shallots, diced
4 cloves garlic, minced
4 cups spinach
1 loaf bread, sliced in 1 inch cubes
6 ounces gruyere cheese, grated
Salt & pepper

Preheat oven to 375 degrees. Whisk together milk, cream, eggs, and salt & pepper.

Heat shallot and garlic in a skillet over medium-high heat for about 1 minutes. Add spinach and heat until wilted. Remove from heat and add to pudding mixture. Place bread, bacon, and gruyere into a 9×13 greased baking dish.

Stir to disperse ingredients evenly throughout. Pour pudding mixture over top and stir again if needed. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes.

SAVORY BREAKFAST BREAD PUDDING

Author: Rachel Schultz

Serves: 3-4

Ingredients

1 and ½ cups milk
½ cup heavy cream
5 eggs
1 pound bacon, cooked and crumbled
2 shallots, diced
4 cloves garlic, minced
4 cups spinach
1 loaf bread, sliced in 1 inch cubes
6 ounces gruyere cheese, grated
Salt & pepper

Instructions

Preheat oven to 375 degrees.
Whisk together milk, cream, eggs, and salt & pepper.
Heat shallot and garlic in a skillet over medium-high heat for about 1 minutes. Add spinach and heat until wilted. Remove from heat and add to pudding mixture.
Place bread, bacon, and gruyere into a 9x13 greased baking dish. Stir to disperse ingredients evenly throughout.
Pour pudding mixture over top and stir again if needed.
Cover with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes.

Adapted from Layla Grace.

Butternut Squash & Sausage Stuffed Shells

October 8, 2013

Rachel Schultz

There has been a rowdy heat wave in michigan, late, late into the months we call autumn. David & I planned to go to a cider mill Friday, but just could not bring ourselves to do it in eighty degree weather. The point is to bundle up in plaid and quilted vests! We will save it and go another time. I love the crisp chill. This is a lovely autumn dinner you could pair the occasion with. Butternut squash!

BUTTERNUT SQUASH & SAUSAGE STUFFED SHELLS
Serves 3-4

1 butternut squash, peeled and cubed
1 onion, sliced
3/4 cup milk
3/4 cup vegetable broth
1 pound sausage
2 cups spinach
3 cloves garlic
1 pound jumbo shells, cooked al dente
15 ounces ricotta
1 egg
1/4 cup parmesan, shredded
Additional parmesan, shredded
Olive oil
Salt & pepper

Preheat oven to 400 degrees. Arrange onion and butternut squash in an even layer on a lined baking sheet. Drizzle with olive oil and season with salt & pepper. Roast for 40 minutes. Meanwhile, cook sausage over medium heat. When sausage is mostly browned, add spinach and garlic. Cook until spinach is wilted and remove from heat. Place roasted butternut squash and onion in a food processor. Pulse until a smooth puree forms. Allow to cool.

Stir in milk and vegetable broth. Pour butternut squash sauce into base of a 9×13 baking dish. In a large mixing bowl, stir together ricotta, parmesan, and egg. Add sausage and spinach into ricotta and stir until evenly distributed. Fill cooked pasta shells with 3-4 tablespoons of filling. Arrange shells in butternut squash sauce in the 9×13 baking dish.

Bake for 30 minutes covered with aluminum foil followed by 15 minutes uncovered. Top with additional parmesan.

Note: This recipe was updated December 30, 2014.

5.0 from 1 reviews

BUTTERNUT SQUASH & SAUSAGE STUFFED SHELLS

Author: Rachel Schultz

Ingredients

1 butternut squash, peeled and cubed
1 onion, sliced
¾ cup milk
¾ cup vegetable broth
1 pound sausage
2 cups spinach
3 cloves garlic
1 pound jumbo shells, cooked al dente
15 ounces ricotta
1 egg
¼ cup parmesan, shredded
Additional parmesan, shredded
Olive oil
Salt & pepper

Instructions

Preheat oven to 400 degrees.
Arrange onion and butternut squash in an even layer on a lined baking sheet. Drizzle with olive oil and season with salt & pepper. Roast for 40 minutes.
Meanwhile, cook sausage over medium heat. When sausage is mostly browned, add spinach and garlic. Cook until spinach is wilted and remove from heat.
Place roasted butternut squash and onion in a food processor.
Pulse until a smooth puree forms. Allow to cool. Stir in milk and vegetable broth. Pour butternut squash sauce into base of a 9x13 baking dish.
In a large mixing bowl, stir together ricotta, parmesan, and egg. Add sausage and spinach into ricotta and stir until evenly distributed.
Fill cooked pasta shells with 3-4 tablespoons of filling. Arrange shells in butternut squash sauce in the 9x13 baking dish.
Bake for 30 minutes covered with aluminum foil followed by 15 minutes uncovered. Top with additional parmesan.

Adapted from Completely Delicious.