Roasted Vegetable Pasta Bake

So how many successful, tasty dishes does it take before I have to admit that I like something?  Because I'm still not willing to say that I like zucchini.  In fact, just the thought of doing so makes me want to gag.

But *sigh* it's happened again.  I found yet another recipe that incorporates this vegetable that I detest so much in such a gloriously wondrous way that I can't stop myself from having seconds.

Or thirds.

Or fourths.  Please don't judge.

Roasted Vegetable Pasta Bake
Recipe from Kristen Nelsen
Prep time:  10-15 minutes   Marinating time: 15 minutes to 2-3 hours   Cook time: 50 minutes

1 lb short-cut pasta, cooked to just under al dente
1 zucchini, chopped
1/2 red onion, diced
1 container sliced Baby Bella mushrooms
1 1/2 tbsp Italian seasoning
1 tbsp salt
2-4 tbsp extra-virgin olive oil
1/3 cup red wine
1 (24oz) jar marinara sauce
1/4 cup grated or shredded asiago
1/4 cup Parmesan
Shredded mozzarella

1.  Place all the chopped and sliced vegetables in a large, resealable bag.  Add the Italian seasoning, salt, oil, and red wine.  Seal the bag and smush around to coat everything.  Refrigerate at least 15 minutes, or up to 2-3 hours in the fridge if you have the time.

There is no way this combo could go wrong.

2.  Preheat the oven to 400 and line a baking sheet with parchment paper.  Dump the contents of the bag onto the prepared baking sheet and spread out in an even layer.  Roast for about 20 minutes.  Reduce oven temp to 350 if you're going to bake the casserole right away.

I kid you not, this smells like PIZZA as it roasts.  *drooooool*

3.  In a large bowl, combine the roasted vegetables, cooked pasta, marinara sauce, asiago, and mozzarella.  Spread this mixture into a greased 9x13 baking pan and top with Parmesan.  Bake at 350 for about 30 minutes.

You bet I halved this and stuck one in the freezer for later!

What I seriously love about this recipe is it's versatility.  You can use whatever vegetables you want, whatever seasonings for roasting, whatever cheeses you like, fresh herbs if you have them.....the options just keep going!  When my friend made this for lunch at a play date, she used sliced zucchini and squash, plus a few other veggies, and my brain went to it's usual, horrified "but I hate zucchini/squash" place.  But then I smelled it baking, and I was intrigued.  And then I tasted it, and I was shocked.  And then I couldn't stop myself from getting a second helping that I inhaled just as quickly as the first one.

Something truly magical happens when you roast vegetables; all those flavors get concentrated and sweeter.  But when you first soak them in something as delicious as wine and seasonings, well...can you see how I fell in love with this one?

And yes, this is totally Freezer Friendly!!  So feel free to split this in half, like I did, or double it since it doesn't take any more time to make twice as much.

Cheesy Chicken Fingers

It's the first day of school around here!!  So it's only fitting that today's recipe be totally kid-friendly.

Or maybe I should say kid-exciting? Because Gavin kept checking on my progress of making these once I told him what dinner was.  I'm not sure I've ever seen him so excited to try a new recipe!

Cheesy Chicken Fingers
Recipe adapted from Food Network Magazine, Kids Edition
Prep time: 20 minutes   Chill time: at least 30 minutes   Cook time: 17 minutes

4 boneless skinless chicken breasts, each about 6 oz
Salt and freshly ground black pepper
2 pieces of string cheese, halved lengthwise
1/2 cup flour
1 egg
Splash of milk
1 cup panko
1/2 tsp paprika, optional

1.  Place each chicken breast in between two pieces of plastic wrap and pound to about 1/4" thickness.  Season with salt and a little bit of pepper (if your kid doesn't like pepper, leave it out).

Got some aggression you need to get out?  Beat up some chicken!

2.  Place 1/2 of a piece of string cheese along the edge of the chicken. Using the plastic wrap, lift the chicken up and over the cheese and roll into a tight log; tuck in the edges.

It's kind of like making sushi, but not really. ;)

3.  Prepare your breading station by placing the flour in one dish and season it with salt and pepper.  Break the egg in the next dish and beat it slightly with a splash of milk.  Mix the panko and paprika, if using, in the last dish.

4.  Holding the chicken log carefully so it doesn't unroll on you, dredge it first in the flour, dip into the egg mixture, and roll in the panko.  Place breaded log on a baking sheet and finish with the remaining chicken breasts and string cheese.  Chill the raw, breaded chicken fingers at least 30 minutes.

I only made up 3 for us as Rob was working late.

5.  Preheat oven to 450.

6.  Bake the chicken fingers on a greased baking sheet until the chicken is cooked through, about 17 minutes.

Cute little crispy chicken log!

Some things I really like about these little guys:

• They are super fun and got my resident Picky Eater excited about dinner for once.  I lost count how many times he said he was SO EXCITED to eat cheesy chicken.
• Because of the need to chill them a while, I could make them up ahead of time while my boys napped and the house was quiet.
• They used things I keep on-hand always, like chicken and string cheese.
• You can make these as flavorful as you like by just adding more seasonings and flavor combinations to your breading station.  This one is one of our favorites if you need an idea.