Have you ever noticed how hungry you get when you are cruising through Pintrest? I don’t know about you but I end up starving, and if I spend too much time my mind ends up spinning with ideas and I can’t seem to nail just one down. So I have to give myself a time limit or I think some day my head might just explode!! This was one of those days that I gave myself just enough time to be inspired but got off just short of having smoke coming out of my ears from the wheels turning too hard!
You know I love all things pasta, plus I love the Pioneer Woman. So when I saw her Sour Cream Noodle Bake
, and after I allowed myself to drool for a bit, this idea hit me. I have been wanting to try my hand at lasagna but have been a bit nervous about it. I don’t know why. Also with it just being Kevin and I here now with no kids to feed, a big batch of lasagna just seems like too much. I guess I could freeze it, but….well….I will figure it out. Until then I am always thinking of ways to get that lasagna flavor into a simpler dish. That was where my mind went immediately when I saw Ree’s recipe.
I of course tried to make this dish as light as possible since we are both trying to lose a few pounds. I know you tend to gain weight when you quit smoking, but when your kids move out? I guess it was a habit that was hard to break? More likely it is because I still usually cook for at least 4 people and that means a lot of leftovers. Kevin is forever asking me why I am making so much food and I have to explain to him (over and over again) that most of my readers are cooking for a family so I like giving them straight forward recipes that don’t need any calculations. Just read it and make it. Also sometimes it is hard to cut a recipe in half. I mean how do you use half an egg?
So anyway, where was I again? Ah yes, the recipe…details. This is a super easy recipe. Perfect for a weeknight meal but it packs great flavor. It is creamy with the bite of sausage and the sweetness of the tomato. We really really enjoyed it and the kids have put it on their list of requested meals for our family night.
Italian Noodle Bake
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 pound spicy Italian turkey sausage
1 15-ounce can Italian style diced tomatoes
3 tablespoons tomato paste
8-ounces egg noodles
1/2 cup non fat Greek yogurt
1 cup low fat ricotta cheese
Salt and pepper
1 tablespoon Italian seasoning blend
1 cup grated low fat mozzarella cheese or Italian cheese blend
Preheat oven to 350 degrees.
Heat olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute. Push the onion and garlic off to the sides and add your sausage to the middle of the skillet, breaking it apart with a wooden spoon.Cook until no pink remains, then add the tomato pasta and diced tomatoes, breaking the tomatoes up with the wooden spoon. Salt and pepper to taste. Allow the meat sauce to simmer.
Cook egg noodles according to package instructions. Drain and set aside.
In a medium bowl, combine Greek yogurt and ricotta cheese. Mix in the Italian seasoning and salt and pepper to taste.
Spray a baking dish with non stick spray and add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheese. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.