Butternut Squash & Ricotta Casserole

Butternut Squash & Ricotta Casserole

Ingredients:

1 medium butternut squash, cubed

1 medium onion, chopped

1 tablespoon olive oil

3 cups egg noodles

1 cup ricotta cheese

For the bechamel sauce:

1 tablespoon butter

1 clove garlic, chopped

1/4 teaspoon dried mustard

1/4 teaspoon paprika

1/4 teaspoon salt

1/8 teaspoon pepper

1 tablespoon flour

2 cups whole milk

1/2 cup shredded Parmesan


Directions:

Preheat your oven to 400˚F.

Coat a sheet pan with a drizzle of vegetable oil, and evenly distribute the cubed butternut squash and onion. Sprinkle with salt and pepper, and then bake for 20 minutes or until the edges of the onion have started to brown.

While the butternut squash is roasting, boil and drain the pasta, placing it in a 9-inch casserole.

In a medium saucepan, melt the butter, add the garlic, and cook for 2 to 3 minutes. Then add the dried mustard, paprika, salt, pepper, and flour, stirring to melt it into the butter. Cook for an additional minute and then add the milk, whisking until the sauce thickens. Remove from heat and add the parmesan cheese.

Scatter the roasted butternut squash mixture over the noodles and then dollop the ricotta cheese over the top in big scoops.

Pour the béchamel sauce over the casserole and bake for 20 minutes. Serve with additional parmesan cheese.

Crockpot Parmesan Meatballs and Noodles

 Crockpot Parmesan Meatballs and Noodles

Ingredients:

For the meatballs:

1 pound ground beef

1 clove garlic, chopped

1/2 cup grated parmesan cheese

1 tablespoon chopped basil

1/2 cup breadcrumbs

1 egg

1/4 teaspoon salt

1/4 teaspoon pepper


For the sauce:

1 28-ounce can whole peeled tomatoes

1/2 cup chopped onion

1 clove garlic, chopped

1/2 cup water

1 tablespoon red wine vinegar

1/2 teaspoon sugar

1/2 teaspoon salt

1 1/2 cup egg noodles

Additional basil and parmesan


Directions:

Mix together the ground beef, breadcrumbs, grated parmesan, chopped garlic, basil, and egg in a mixing bowl, making the meatball base.

Line a sheet tray with aluminum foil, then roll the balls into small golf-ball-shaped rounds and place on the pan, leaving a bit of room between meatballs.

Place the meatballs under the broiler for 5 minutes, then flip, broiling for another 3 to 5 minutes, or until the tops have browned. Remove and let sit while making the sauce.

Pour the tomatoes, onion, and garlic along with the red wine vinegar, sugar, and salt in a blender and pulse until smooth. Pour into the base of your slow cooker.

Nestle the meatballs in the sauce, then cover. Set your slow cooker to medium and cook 6 to 8 hours. Crank the heat to high 30 minutes before serving and add the egg noodles, stirring to cover all the pasta.

Serve topped with additional parmesan cheese and basil.