Skip to main content

Noodlemania! Lasagna Pinwheels {Cookbook Review}

Several months ago, Quirk Books mailed me a review copy of Melissa Barlow's Noodlemania! 50 Playful Pasta Recipes.* I had agreed to review it because my boys were on a huge homemade pasta kick. They had rallied together for a pasta machine and are quite adept with it; they are the Pasta-Making Manns. They even had a "roll-off" with friends for a birthday party. It was Team Linguine v. Team Fettucine. But I put it in the wrong stack of books and completely forgot about it. Yikes. Sorry!

Melissa Barlow's Noodlemania! 50 Playful Pasta Recipes is heavy on the fun factor. Super duper fun. Like play with your food fun. Vivid colors and cutesy drawings grace the pages of the cookbook. And the interspersed Fun Facts are a kick. Did you know that the average American eats 20 pounds of pasta in a year while the average Italian eats 60 pounds of pasta in a year?!? Or that noodles are one of the world's most popular foods, and scientists have found noodles dating back 4,000 years?!

But I think that my boys - who are 9 and 11 years old - were a little outside of the target audience age. I think it would be perfect for a family with a pasta-loving toddler. Maybe early elementary school.

Also, I am not a fan of food coloring. Period. So, while I loved the color contrast of her Seahorse Salad, I would probably try to find tomato pasta and spinach pasta instead of resorting to dying  my cooking water. Same with the Purple Pasta Monster. We love creamy alfredo. It doesn't have to be purple, does it?

In the end, I adapted one of her recipes and we did enjoy it! I used some wild boar meat that a friend gave me, made some fresh tomato sauce, added arugula because I add greens to everything - just ask my veggie-averse sister-in-law! - and it was delicious. But I did diverge from Barlow's original recipe. I will, at another time, give her Ravioli Cupcakes a try. Those sound intriguing.

Lasagna Pin-Wheels
inspired by Melissa Barlow's Noodlemania!

In a souppot, I boiled lasagna noodles and cooked according to the package directions.  In a large saucepan, I cooked four spicy sausages.  Once those were cooked, I cut them into cubes, deglazed the pan with a splash of red wine, and added 5 C of fresh arugula leaves to the wine to wilt the leaves.  In a mixing bowl, I stirred together 1 C of lowfat cottage cheese, 1 C of fresh ricotta, 1 C cubed cheese, 1 T anise seeds, 1/2 C fresh tomato sauce, and 2 beaten eggs.  Then I added the sausages and arugula.  Season to taste with freshly ground pepper and sea salt.

Preheat oven to 350.  Spoon the mixture onto one end of a lasagna noodle and roll.  Place roll in a baking dish.  Once you've finished making the rolls, add heavy cream and red wine to the pan.  Sprinkle with parmesan.  Cover pan and bake till the sauce is bubbling, about an hour.

There you have it. I didn't love the cookbook but it was adorable. And I know a few families with younger kiddos who would flip for this book. I mean, how can you not love chicken dinosaurs climbing a mountain of spaghetti? I can definitely see the appeal for the six and under crowd.

*I received a complimentary copy of the book. 
However, all opinions are 100% my own.

Comments

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce