This spinach lasagna is gloriously cheesy, perfectly saucy, and fully loaded with fresh sautéed spinach. It’s worthy of special occasions and holidays, and such a treat on a chilly weekend. If you’re craving a meatless main dish with familiar flavors, this spinach lasagna is the answer. The sauce is made from scratch and sets this…
This spinach lasagna is gloriously cheesy, perfectly saucy, and fully loaded with fresh sautéed spinach. It’s worthy of special occasions and holidays, and such a treat on a chilly weekend.
If you’re craving a meatless main dish with familiar flavors, this spinach lasagna is the answer. The sauce is made from scratch and sets this lasagna apart from your average recipe. It’s comfort food at its finest.
This spinach lasagna recipe requires some effort, as all lasagnas do. That said, it comes together beautifully and is 100 percent worth your while. No-boil noodles save time and effort—have you ever tried working with floppy, sticky, freshly-boiled lasagna noodles? No need to struggle for this recipe.
If you’re new to making lasagnas, this is a great recipe to start with. It’s a bit easier than my veggie lasagna, which is my other go-to recipe! This one is essentially my spinach artichoke lasagna without the artichoke. It’s so delicious that it deserves the spotlight.
Hello there! I’m thrilled to show you around the redesigned Cookie and Kate website. The previous website served us well for over ten years, and I hope this one sets us up for another decade of new Cookie and Kate recipes. I love sharing them with you. This project took over three years with many…
Hello there! I’m thrilled to show you around the redesigned Cookie and Kate website. The previous website served us well for over ten years, and I hope this one sets us up for another decade of new Cookie and Kate recipes. I love sharing them with you. This project took over three years with many stops and starts, and I’m so glad it’s finally done. It’s a beauty!
When I was expecting our daughter, I reached out to the CultivateWP team thinking that we could get this done before I gave birth. Then, life threw us some serious curve balls including my brother’s life-threatening wakeboarding accident, and I had to hit pause. I owe a giant thank you to Duane and Bill for their patience, understanding and dedication to getting this right.
We officially launched the site last month and finalized a few features last week. I’ll walk you through the changes today. Here we go, starting with the new table of contents feature that you’ll see from time to time!
Who knew Swiss chard could be this good?! The key is to slice the chard very thinly and cook it over medium-high heat until it caramelizes on the edges. These greens are not soggy or mushy, no way. This cooked chard is a little garlicky, a little lemony, and seriously irresistible. It’s the perfect quick…
Who knew Swiss chard could be this good?! The key is to slice the chard very thinly and cook it over medium-high heat until it caramelizes on the edges. These greens are not soggy or mushy, no way.
This cooked chard is a little garlicky, a little lemony, and seriously irresistible. It’s the perfect quick and healthy side dish. The chard shrinks in volume while it cooks, so you’ll find yourself eating more greens than you realize—your body will thank you!
November is here, and it’s just starting to feel like fall outside. Our three-year-old loved dressing up as Minnie Mouse (again) for Halloween yesterday. This time she was Queen Minnie! I love to pull out my old sewing machine for Halloween costumes, so I made her a cape to complete her outfit. Below, you’ll find…
November is here, and it’s just starting to feel like fall outside. Our three-year-old loved dressing up as Minnie Mouse (again) for Halloween yesterday. This time she was Queen Minnie! I love to pull out my old sewing machine for Halloween costumes, so I made her a cape to complete her outfit.
Below, you’ll find plenty of seasonal recipes that will sustain you between now and your Thanksgiving feast. This collection highlights healthy everyday recipes. Check out my Thanksgiving roundup if you’re planning your holiday menus. Stay tuned for new recipes coming your way shortly.
“We made the apple oatmeal on this cool morning here in Kansas…and it was perfect. Topped it with some almond butter and a swirl of maple syrup. My 3 year old ate most of my portion along with his. So, kid friendly, as well! Another recipe well done!” – Jamie
This creamy pumpkin dip straddles the line between sweet and savory in the best way. It’s a seasonal riff on my recipe for Baked Goat Cheese that incorporates pumpkin purée and pumpkin spice. If you enjoy pumpkin and goat cheese separately, I’m confident you’ll love this recipe! The key flavors in this dip are goat…
This creamy pumpkin dip straddles the line between sweet and savory in the best way. It’s a seasonal riff on my recipe for Baked Goat Cheese that incorporates pumpkin purée and pumpkin spice. If you enjoy pumpkin and goat cheese separately, I’m confident you’ll love this recipe!
The key flavors in this dip are goat cheese, cream cheese, pumpkin purée, pumpkin spice and honey. Then we ramp up the savory side with one clove of garlic, salt, pepper and red pepper flakes (optional, for some heat).
It’s not fall until you’ve made a batch of pumpkin muffins. Right? These muffins fill our kitchen with the wonderful fragrance of pumpkin and spice, which makes it feel like autumn, even when the weather outside is still unseasonably warm. These almond flour-based pumpkin muffins are tender, fluffy and delicious. My daughter and I have…
It’s not fall until you’ve made a batch of pumpkin muffins. Right? These muffins fill our kitchen with the wonderful fragrance of pumpkin and spice, which makes it feel like autumn, even when the weather outside is still unseasonably warm.
These almond flour-based pumpkin muffins are tender, fluffy and delicious. My daughter and I have been enjoying batch after batch.
I love these pumpkin muffins for several reasons—
They’re easy enough to make with a three-year-old, which means they’re really easy.
They’re wholesome but taste like a treat. I feel great about feeding these muffins to our daughter and her cousins.
They freeze well for future snacks. Simply defrost one in the microwave until warmed through and your snack is ready in 20 seconds.
I’ve enjoyed baking with almond flour lately because it lets the other flavors shine, whereas regular flour can dull them. I’ve also been mindful of my blood sugar levels and appreciate that almond flour is lower in carbohydrates than grain-based flours, like all-purpose and whole wheat flour.
I’ll always be a huge fan of my Healthy Pumpkin Muffins, which are made with whole wheat flour and sweetened with maple syrup. This recipe has much in common with that one, but it’s gluten-free in case you need that quality or you’re looking for a worthy alternative.
If you love a spicy red sauce, this arrabbiata sauce recipe is for you! A hot bowl of pasta with arrabbiata sauce, or sugo all’arrabbiata in Italian, will warm you up on a chilly day. Arrabbiata literally means angry in Italian. The Romans call any recipe “arrabbiatto” when it’s cooked with enough garlic and chili…
If you love a spicy red sauce, this arrabbiata sauce recipe is for you! A hot bowl of pasta with arrabbiata sauce, or sugo all’arrabbiata in Italian, will warm you up on a chilly day. Arrabbiata literally means angry in Italian. The Romans call any recipe “arrabbiatto” when it’s cooked with enough garlic and chili to make you thirsty. I love it!
Like its cousin marinara, homemade arrabbiata sauce is very easy to make. You’ll need just four basic ingredients: one large can of whole peeled tomatoes, fresh garlic, olive oil, and red pepper flakes or small red chili peppers.
I fell in love with arrabbiata sauce during a college semester in Bordeaux, France. I was actually a picker eater, and I was learning how to cook by playing around in our dorm’s lackluster kitchen. We lived on cheap pasta during those months, and I livened up my noodles with various sautéed vegetables.
The spiciness of the arrabbiata sauce offered so much bold flavor that it made my simple meals taste exciting and helped me learn to love veggies like zucchini and bell pepper. I’ve come a long way since then, and it all started with arrabbiata sauce!
How to Make Arrabbiata Sauce
The full recipe is below, but here are a few notes before you get started.
The best tomatoes for arrabbiata sauce are San Marzano or Muir Glen brand. Canned tomatoes are the way to go because they offer rich flavor year-round.
Authentic Italian recipes seem to use peperone friariello or cayenne peppers, which I’ve not been able to find locally. While untraditional, Fresno peppers work well and taste very fresh. Jarred Calabrian peppers work, too, and lend a smoky undertone. The simplest option, which tastes wonderfully spicy and a touch smoky, is red pepper flakes.
Start small with the pepper flakes, which will intensify in flavor during the cooking process. Some red pepper flakes are spicier than others, and mine from Frontier Co-op are quite spicy. You can always add more to taste near the end.
Cooking the sauce for 45 minutes is vital to achieving amazing flavor. I’d love to offer a shortcut, but something magical occurs during this time. Plan to start the sauce early; it will make your kitchen smell amazing as it cooks!
You might double the batch and freeze the leftovers. They will keep for up to 6 months. To freeze, let the sauce cool to room temperature and transfer it to a mason jar (leave some room at the top for expansion) or silicone Souper Cubes. To reduce the amount of freezer burn that develops on the top, ideally chill the sauce thoroughly in the fridge before transferring the container to the freezer. If you’re using a mason jar, wait until the sauce is frozen to screw on the lid tightly.
How to Serve Arrabbiata Sauce
Penne rigate noodles are the ideal vehicle for arrabbiata sauce. The sauce clings to its ridges and tucks into the interiors. Similar noodle shapes like ziti will work particularly well, too. To be honest, I’d probably enjoy arrabbiata sauce on any noodle and definitely on spaghetti.
Traditionally, arrabbiata sauce is most often garnished with chopped Italian (flat-leaf) parsley and pecorino romano cheese. I love it with Parmesan cheese, too. If that’s what you have on hand, go for it.
Consider serving your arrabbiata sauce with any of these recipes to round out your meal.
Drinks: For an aperitivo, or a drink before your meal, try an Americano Cocktail or Classic Aperol Spritz. Italian red wines that pair well with spicy tomato sauces include Sangiovese and Primitivo, or for white wine, try Pinot Grigio.
This arrabbiata sauce tastes like spicy marinara sauce and offers authentic Italian flavor. Serve it over penne or similarly shaped pasta. Recipe yields 2 cups sauce (enough for 8 to 16 ounces cooked pasta, depending on how saucy you like it); double if desired.
Ingredients
1 large can (28 ounces) whole peeled tomatoes*
4 large cloves garlic, peeled but left whole
2 tablespoons extra-virgin olive oil
¼ teaspoon red pepper flakes, more to taste, or 2 small red chili peppers**, seeds and ribs removed and finely chopped
Salt, to taste (if necessary)
For garnish, optional: Chopped fresh flat-leaf parsley and grated pecorino romano or Parmesan cheese
Instructions
In a medium, heavy-bottomed saucepan, combine the tomatoes (with their juices), garlic cloves, olive oil and red pepper flakes.
Bring the sauce to a simmer over medium-high heat, then lower the heat to keep it at a slow, steady simmer for about 45 minutes or until droplets of oil float free of the tomatoes. Stir occasionally, and use a sturdy wooden spoon to crush the tomatoes against the side of the pot after the sauce has cooked for about 15 minutes.
Remove the pot from the heat. Smash the garlic cloves against the side of the pot with a fork, then stir the smashed garlic into the sauce. Use the wooden spoon to crush the tomatoes to your liking (you can blend this sauce smooth with an immersion blender or stand blender, if desired).
Add salt, to taste (the tomatoes are already pretty salty, so you might just need a tiny pinch). If you’d prefer spicier sauce, add more pepper flakes, to taste (keep in mind that the sauce will become more spicy with time).
Stir into hot, cooked pasta. If desired, garnish bowls with an extra sprinkle of pepper flakes. This sauce keeps well covered and refrigerated for up to 5 days. Freeze it for up to 6 months.
Notes
*Tomato recommendation: San Marzana tomatoes or Muir Glen brand yield the best sauce.
**Fresh chili pepper options: Traditional Italian recipes use peperone friariello peppers, which I’ve not been able to find locally. While untraditional, Fresno peppers work well and taste very fresh. Jarred calabrian peppers work, too, and lend a slightly smoky undertone.
Nutrition
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