Kimberly’s Cooking Adventure

My ongoing journey in the kitchen…

Baked Pasta with Sausage, Tomatoes, and Cheese

Jason and I tried this pasta dish for dinner last night. It was excellent!! This was very easy to make and didn’t take too much time. I was unable to find hot turkey Italian sausage, so I used the sweet and added a little bit of spice to it. It was delicious.

Baked Pasta with Sausage, Tomatoes, and Cheese

1 (1-pound) package ziti, uncooked  I used rigatoni
1 pound hot turkey Italian sausage links
1 cup chopped onion
2 garlic cloves, minced
1 tbsp tomato paste
1/4 tsp salt
1/4 tsp black pepper
2 (14.5 oz) cans petite-diced tomatoes, undrained
1/4 cup chopped, fresh basil I used dried because that’s all I had
Cooking spray
1 cup shredded fresh mozzarella cheese
1 cup grated fresh Parmesan cheese

Preheat oven to 350°.  Cook pasta according to package directions, omitting salt and fat. Drain pasta and set aside.

Remove casings from sausage. Cook sausage, onions, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add tomato paste, salt, pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.

Combine cooked pasta, sausage mixture, and basil. Place half the pasta mixture in a 4 quart casserole dish coated with cooking spray. Cover with half of mozzarella and half of Parmesan. Repeat layers. Bake for 25 minutes or until bubbly.

Yield: 8 servings


February 14, 2008 Posted by | Cooking Light, Pasta | , , | 4 Comments

Raspberry Cream Cheese Muffins

These were so good!!! My husband at 6 of them last night!! It was all I could do not to grab a spoon out of the drawer and eat the batter. Here’s the recipe!! If you make them, let me know what you think!

Raspberry-Cream Cheese Muffins


2/3 cup (5 ounces) 1/3-less-fat cream cheese, softened
1/3 cup butter, softened
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
2 cups fresh or frozen raspberries
1/4 cup finely chopped walnuts


Preheat oven to 350°.Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.

Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners. Bake at 350° 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack.


2 dozen (serving size: 1 muffin)

February 14, 2008 Posted by | Baking, Breads, Breakfast, Cooking Light, dessert, fruit, muffins | , , , , , , | 2 Comments