We’ve been participating in Tryazon events for three+ years. We’ve gotten to try all sorts of fun toys, games, and food. You can learn more about Tryazon here.
Taste Republic is back again with new Tryazon TryaBox opportunity. Taste Republic is revolutionizing gluten-free food with delicious, wholesome ingredients. The pasta is made fresh and kept in the refrigerated section to maximize freshness. Taste Republic is now in Walmart making it even easier to enjoy pasta without sacrificing taste or texture!
They have 100 participant spots open (for individuals within the western US, including MT, TX, CO, WY, ID, UT, AZ, NM, NV, CA, OR, and WA) and those chosen will receive a Gluten Free Goodness TryaBox including coupons to pick up FREE fresh packages of Taste Republic gluten-free pasta of your choice to sample and review! Learn more and apply here.
This recipe is dead simple. Make it as complicated as you want. Use jarred sauce, make your own from scratch, or take a jar of sauce and church it up yourself. Whatever.
Frozen pasta, fresh pasta, heck, you can even use the shell stable/dried tortellini. You could use ravioli if you wanted.
You can make this Vegetarian, Vegan, Chock Full o’ Meat, Gluten-Free, it’s up to you.
This is one of those recipes that’s a big hit at potlucks too. It’s pretty inexpensive, and we always have the ingredients in one form or another to make a batch.
- 6-8 cups of Red Pasta Sauce. I usually make a big batch of this sauce and portion some out just for this recipe. If you use jarred sauce, I recommend you add 3-4 cups of veggies (carrots, onions, celery, bell peppers, zucchini, chopped/diced tomatoes, etc.)
- 22-30 ounces of Tortellini/Ravioli, cooked per the package directions (this will probably take a couple packages)
- 2 Cups Italian Cheese blend
- Cook the pasta per the package directions. Drain.
- Pour pasta sauce into a baking dish (I use a 9×13), toss cooked pasta in sauce.
- Sprinkle cheese on top.
- Bake at 350 degrees for 30-ish minutes until food is bubbly, and cheese is brown and delicious looking.
- Serve with hot French Bread or Garlic Bread and a green salad.
This serves 8-10 people as a main.
If you are vegan, substitute in filled pasta and cheese that works for you.
As promised last week, here is our new family favorite soup recipe. This soup came about after a shopping trip to Grocery Outlet. I discovered a bunch of cool looking ingredients I’ve not seen before. Notably, This Parmesan Brodo broth. It’s OMG so amazing. It adds what foodies call “Depth of Flavor”.
This soup is super quick and easy to make.
- 2 T. butter
- 1 c. onions, diced
- 2 cloves garlic, diced
- 1.5 c. celery, chopped (if you are like me and wonder why celery is so expensive, here’s the answer)
- 1.5 c. carrots, chopped
- 2 cartons Swansons Parmesan Brodo broth
- 1 package Chicken and Mozzarella Tortellini
- 3 cups fresh spinach, washed
- 2 T. parsley (I used dehydrated, but if you’ve got it fresh, use it)
- 1 T. Rosemary
- In a large stockpot, melt butter, and add onions, celery, and carrots. Saute on low until onions are clear and soft, about 15 minutes.
- Add garlic and continue to cook on low, stirring frequently, until garlic is fragrant.
- Add broth and herbs. Cook on low/medium for about 20 minutes.
- Add tortellini, and cook per package directions.
- Turn off the heat and toss in the spinach. It cooks super quick
- Serve soup with garlic bread.
Note: This soup isn’t vegetarian or gluten-free. If you need a gluten-free option, there is GF tortellini available.