Cheesy Pasta Parmigiana

As the warm weather hits, it’s so nice to go out in the patio and share a nice pasta meal with friends. This home cooked dish is something you will be able to make quickly while they are sitting with you in your kitchen, talking about their week.


2 litres of water

200 g rotini pasta (1/2 package)

4 tbsp canola oil

1/2 cp diced onion

1 tbsp dill weed

1/2 tbsp garlic powder

1/2 tsp salt

1/4 tsp pepper

1 sprig thyme leaves

1 tbsp of flour

1 and a 1/2 cup whole milk

6 slices Haolom white cheese

1/2 cp grated Parmigiana cheese


Bring water to boil. Add pasta and let simmer for 6-7 minutes. Drain but do not rinse.

Fry onions until soft but not translucent (5 minutes). Pinch the leaves off of the fresh thyme. Add them and rest of spices with flour to onions in frying pan and stir until combined (frying flour is a great way to thicken soups as well). Add milk and stir. Let simmer until milk thickens. Add cheese slices and grated parmigiana. Add pasta to pan of ingredients and mix until pasta is completely coated. Serves four.

Serve with a side salad.

Leave your comments. Would love to hear what you would like me to make for you next!


Spinach and Mashed Potatoes

Mashed Potato and Spinach:

This is my go to recipe. Simple ingredients like potatoes, bodek (checked for bugs) spinach and cheese are my staples in my house. When my son was small, he loved it as his Thursday night milchig milk meal of choice because Friday nights for us are always so much meat.

5 medium potatoes

2 cubes bodek spinach

1 cup milk (homo makes it creamier)

8 slices white cheese

1 tsp butter or canola oil

1/4 tsp salt

Dash of pepper

Peel and dice potatoes into quarters. Add water to a medium sauce pan along with potatoes. Bring potatoes to boil and turn down to medium heat. Simmer for 20 minutes or until potatoes are soft when pierced with a fork. Drain but don’t rinse because you want the starch. Add the milk and butter or oil and mash. Microwave spinach and add to saucepan. Mix. Take slices of cheese and stir into potato mixture while they are still hot to melt the cheese. Add salt and pepper and stir once more. Makes 4-5 servings

(this recipe was inspired by a friend of mine in Toronto who taught me the basics about it and I took it and changed it up a bit. Thanks Mrs C Nussbaum!)