Greetings from 2010, Lovely EADL Readers!

To say its been a while would be somewhat of an understatement, but there’s been some upheaval in our little household that’s kept me a bit preoccupied as of late.  Like so many this year, I was let go from my firm right after Thanksgiving.  While the day-to-day emotions after such a blow to your professional life can be depressing, I am thankful that the split was an amicable one, that Evs has a secure job which he loves, that we are debt free with savings, and – most of all – that I have the opportunity to find a career I am truly passionate about, instead of one that just pays for fancy shoes the bills.

Obviously, along with my sweet new unemployment status come some tweaks to our everyday life – no more premium cable channels, putting the kibosh on clothes shopping, downgrades on certain grocery items, less eating out and ordering takeout, etc.   Complete and total lifestyle changers?  Nah.  But it is a great experiment in Need vs. Want!

My favorite “tweak” by far is cooking 90% of our meals at home.  The past couple of years I’ve really discovered my love for cooking, but when both you and your spouse regularly stay at the office until 8 p.m. or later, whipping up a homemade meal isn’t terribly time effective or enjoyable.  Now, with hours upon end to fill on a daily basis, spending an hour or two in the kitchen is fun and relaxing – not to mention a money saver!  Additionally, I’ve started cooking larger batches, with the leftovers serving as lunch for Evs throughout the work week.  Pre-unemployment, if I cooked, I only made enough for one dinner since I ate for free at work and Evs lunched out most days.  Now, leftovers on hand save us the cost of all those lunches out – an average of $35 to $50 a week!

Anyhoo, all this jibber-jabber is my way of introducing my new favorite “make it in bulk” recipe… Heirloom Cheesy Pasta Bake!

Adapted from the Ravioli Bake recipe from Everyday Food: Great Food Fast, I’ve added my own recipe for homemade tomato sauce (inducing a full on jones for summer’s heirloom crop), but you could easily substitute your favorite canned pasta sauce if you’re short on time.  Also, omitting the ground beef and exchanging the whole wheat bowtie for a stuffed ravioli or tortellini works nicely as well!

Ingredients

• 2 good glugs of olive oil
• 2 shallots, finely diced
• 2 garlic cloves, finely diced
• 3 – 4 lbs of tomatoes (use a variety of whatever is the most in season)
• 1 or 2 T. of red chili flakes (if you like spice)
• 1 good dash of oregano
• 2 good dashes of dried basil (or half a handful of fresh)
• 1 lb. ground beef (I like 93% lean / 7% fat content)
• 2 lbs. whole wheat pasta (I like penne or bowtie for this recipe)
• salt and pepper to taste
• 2 – 3 c. of shredded cheese (I like Sargento’s 2% Italian blend)

Directions

Wash and coarsely chop tomatoes.

In a large pot, heat olive oil on medium high.  Add shallots and garlic, sauteing until caramelized.

Add chopped tomatoes, herbs, and chili flakes.  Liberally salt and pepper.  Cover and cook over medium-high heat for about 8 minutes or until tomatoes partially liquefy.  Inhale tomato-y goodness.  Daydream of summer and flipflops and freckles.

Using a blender or food mill, blend tomato mixture into a smooth sauce.  Return to pot.  Meanwhile, fully brown ground beef.  Drain in a colander, rinsing under cold water to wash off any remaining grease.  Salt and pepper meat, then add to the tomato sauce.  If you’re a glutton for spice, add some more red chili flakes!

Cook pasta according to package directions, except remove from heat and drain while the pasta is still slightly harder than al dente (the pasta will absorb some of the sauce and continue to cook in the oven).

Add drained pasta to meat and tomato sauce, tossing until the sauce is distributed evening.  Pour into a shallow baking dish (I used a 9×13” Pyrex).

Top with delicious cheese.  (I use less because Evs is lactose intolerant but feel free to blanket that sucker in cheesy goodness)

Pop it all into the oven, preheated to 425 degrees.  Dance around your kitchen for 20 to 25 minutes – or until edges are browning and cheese is bubbling.   Remove from oven and test your patience  (ie: allow to cool for 10 to 15 minutes).   Serve with crusty French bread.

Enjoy again tomorrow!  And perhaps the next day!

Recipe makes 5 “man-sized” portions… or 7-8 smaller portions.

**all photos courtesy of author’s (/non-food-photographer’s) personal collection