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Posts Tagged ‘pasta’

Passover Lasagna

Posted by , April 5th, 2016

Lasagna Passover Recipe - ShopRite Potluck Blog

Now, you can have your lasagna and eat it too without breaking the fundamental law of Passover!

Lasagna during Passover, say what? Wait, don’t stop reading just yet! Yes, we know noodles are chametz (leavened dough that had the chance to rise) and therefore prohibited from consumption during the holiday. But wait, who said we were using pasta?

Craving everyday comfort foods during Passover is completely normal. After all, it seems like each meal features the same thing, lots and lots of boring matzah. We believe you shouldn’t have to sacrifice during a holiday commemorating being freed from slavery in the land of Egypt.

We get it, you are probably dreading eating even more matzah during the 8 Days of Passover but we promise you won’t even know it’s in there. Soaking the boards in water allows them to become more pliable during the baking process. Can you believe they take on a noodle-like consistency?

Give it a try, you won’t be disappointed!

Spinach Matzah Lasagna


  • 8 boards matzah
  • 1 jar marinara sauce
  • 1 (15oz) container part skim ricotta cheese
  • 2 cups frozen chopped spinach
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 tablespoon garlic powder
  • 1/2 cup parmesan cheese
  • 1 1/2 cups mozzarella cheese
  • fresh basil (optional, for garnish)


  1. Preheat oven to 350 degrees.
  2. Soak matzah boards in warm water for about 1 minute to soften them.
  3. Combine ricotta, spinach, spices, 1/4 cup parmesan, and 1/2 cup mozzarella in a bowl and mix well.
  4. Spoon some marinara sauce on the bottom of a baking pan. Cover the bottom of the pan with 2 soften boards of matzah. Add a layers of sauce followed by 1/3 of the cheese/spinach mixture. Continue this process with the remaining ingredients. The top layer should be the final 2 soften boards of matzah and the last of the sauce.
  5. Top off the lasagna with the remaining mozzarella and parmesan cheeses.
  6. Bake at 350 degrees for 30 minutes or until cooked through and the cheese is fully melted. Sprinkle with chopped fresh basil.

Think You Can’t Eat Organic on a Budget? Think Again!

Posted by , April 4th, 2016

Creamy Roasted Vegetable Lasagna - ShopRite Potluck Blog

By Nina Rizzo, health writer

Think you can’t afford an organic diet? Think again. Eating cleaner and greener foods on a budget is all about making smart choices, and everyone can do it.

Organic foods are sometimes more expensive to produce because they are grown without pesticides, growth hormones, antibiotics and artificial ingredients. But that doesn’t mean there aren’t bargains to be found in the organics aisle.

Strategic Shopping

Plan your weekly meals around groceries that are on sale and concentrate on those for which you have coupons before heading to the supermarket. Many organic food manufacturers offer coupons on their websites or social media pages. You also can join their electronic mailing lists so the deals come straight to your inbox. Consider store brand over name brand items. A 2015 Consumer Reports study found that, on average, store brands were 25 percent cheaper than name brands. Sometimes name brand manufacturers make private label goods, too, so there’s often no difference in quality. ShopRite lists dozens of store brand organic products, along with digital coupons, on its website. Aside from a huge assortment of organic dairy products, whole grains, cereals, juices and frozen veggies, ShopRite has an ever-growing selection of organic produce. Think berries, broccoli, cauliflower, tomatoes, leafy greens and fresh herbs. Organic salad dressings, marinades and croutons are also available right in the produce aisle.

Cook More, Eat Out Less

Stretch your budget by making your own soups and stews with organic meats and veggies. Experiment with creating your own grab-and-go snacks, using organic granola bars and cookies, organic oats, flour and dried fruits. Freeze leftovers in small portions to ensure little or no waste. Roast a whole organic chicken (it’s less expensive than the parts) and use the remainder for chicken salad sandwiches the next day. The carcass can be used for soup stock and get you started on another organic meal. For big families, creamy roasted vegetable lasagna made with organic dairy products is a delicious alternative to the traditional red sauce-and-meat casserole.

Go Frozen

Depending on the time of year, frozen fruits and vegetables are usually more economical then fresh. But now that spring is here, look for locally grown produce. You’ll be amazed at how easy it is to buy organic and still save money.

Talk to your local ShopRite dietitian to learn more ways to prepare budget friendly organic meals or visit for more info.

Here’s a great meal that can be made with organic or conventional ingredients that your family is sure to love.

Creamy Roasted Vegetable Lasagna

Serves 12


  • 3 bell peppers, any color, thinly sliced
  • 1 medium onion, thinly sliced
  • 2 zucchini, thinly sliced
  • 8 ounces mushrooms, thinly sliced
  • 2 tablespoons olive oil
  • 1 – ½ teaspoons salt, or more to taste, divided
  • 2-3 fresh tomatoes diced OR a 14-ounce can diced tomatoes, drained
  • 3 tablespoons Horizon Organic unsalted butter
  • 1/2 small onion, minced
  • 2 large cloves garlic, minced
  • 4 tablespoons flour
  • 3 cups reduced fat Horizon Organic Milk plus DHA
  • 1/4 teaspoon ground pepper
  • 1/8 teaspoon nutmeg
  • 2 cups fresh ricotta
  • 4 egg whites
  • 2 cups Horizon Organic shredded mozzarella
  • 1 tsp dried Italian herb seasoning
  • 1 box no-bake lasagna noodles
  • 2 tablespoons water
  • Fresh basil, thinly sliced
  • 1/2 cup shredded or grated Parmesan cheese


  1. Preheat oven to 400 degrees.
  2. Toss peppers, sliced onions, zucchini and mushrooms with 2 tablespoons olive oil and a few pinches salt. Divide vegetables between 2 baking sheets and bake 20 minutes, or until they begin to color. Allow vegetables to cool, add tomatoes and set aside.
  3. To make sauce, melt butter in a 2-quart saucepan over medium low heat. Add minced onion and cook 2 minutes, then add garlic and cook 2 more minutes. Stir in the flour and cook, stirring, 2 minutes (mixture will be very lumpy). Whisk in 1/2 cup milk and stir to dissolve the lumps of flour. Whisk in the remaining 2-1/2 cups of milk. Raise heat to medium and continue cooking, stirring constantly, until sauce thickens and looks like cream. Add 1 teaspoon salt, the pepper and nutmeg. Set aside to cool.
  4. To prepare ricotta mixture, combine fresh ricotta, egg white, 1/4 cup Parmesan, Italian herb seasoning and 1/2 teaspoon salt. Set aside.
  5. To make lasagna, reduce oven temperature to 375 degrees. Lightly oil a 9” x 13” lasagna pan, spread 1 cup of sauce over bottom of pan, then drizzle 2 tablespoons of water over the sauce. Add a layer of no-bake noodles (you may have to break pieces to fill in the spaces). Spread half of veggie mixture over noodles and sprinkle with 1 cup mozzarella. Add another layer of noodles, spread on ricotta and drizzle on 1/2 cup of sauce. Add the last layer of noodles, top with remaining vegetables, sauce, the remaining mozzarella, the remaining Parmesan and fresh basil. Season with salt and pepper. Cover pan with lightly oiled foil and bake 30 minutes. Remove foil and continue baking for 15 more minutes or until the top is bubbly and brown. Let lasagna cool 10 minutes before serving.
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Penne Bolognese-Style

Posted by , April 4th, 2016

Pasta Bolognese - Kids Day with Campbells

Penne Bolognese Style

Prep Time: 20 min | Cook Time 30 min | Serves 4


  • 1 lb 90% extra lean ground beef
  • 1 large onion, minced (about 1 cup)
  • 3 large carrots, peeled and shredded (about 2 cups)
  • 1 jar (23.5 oz) Prego® Heart Smart™ Traditional Italian Sauce
  • 1/2 cup water
  • 3 tbsp thing strips fresh basil leaves
  • 8 oz (about 3 cups) whole wheat or whole grain penne pasta, cooked and drained (about 4 cups cooked)
  • 2 tbsp grated Parmesan cheese


  1. Cook the beef, onion and carrots in a 12 inch skillet over medium-high heat until the beef is well-browned, stirring often to separate meat. Pour off any fat.
  2. Stir the sauce and water in the skillet and heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the vegetables are tender, stirring occasionally. Stir in additional water, if needed, until desired consistency.
  3. Place the basil and penne into a large bowl. Add the beef mixture and toss to coat. Season to taste. Sprinkle with the cheese.

Nutritional Information (Per 1 serving)

  • Calories: 537
  • Total fat: 15.7 g
  • Saturated Fat: 5.1 g
  • Cholesterol: 75 mg
  • Sodium: 716 mg
  • Carbs: 62.9 g
  • Dietary Fiber: 7.6 g
  • Protein: 33.1 g
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Sausage and Broccoli Pasta

Posted by , October 9th, 2015

School is back in session and the long, relaxing days of summer are gone! That means rushing kids to activities, helping with homework and finding time to get some housework done. I have the perfect weeknight meal that will be on the table in less than 20 minutes. Read More »

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No Colander? No Problem!

Posted by , July 2nd, 2015

When my family goes on vacation, we usually stay in a house with a kitchen so we can cook our own food. However, not all rental homes are created equally.  Some are well stocked and some are missing things that are really required. Like can openers. Or knives. Or colanders. Read More »

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One-Pot Pasta Primavera – Pronto!

Posted by , June 19th, 2015

My family loves pasta, but I do not love washing all the dishes that usually go along with it: large pot to boil pasta, colander to drain it in, and then a separate pot to prepare the finished dish. So – I was very excited to try Barilla’s new Pronto™ pasta, which cooks in one pan and doesn’t need draining. Read More »

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Baked Pasta with Mushrooms

Posted by , March 6th, 2015

This is my favorite take on mac-n-cheese: ruffled edge, cone-shaped campanelle pasta and savory sautéed mushrooms, baked together with a creamy but not-too-heavy cheese sauce and served bubbling hot. Serve it as a main course and no one will miss the meat! 
Read More »

Slow-cooker Brisket Ragu with Barilla Pasta

Posted by , September 22nd, 2014

Just in time for fall and the NYC Wine and Food Festival: a fall-apart tender, red wine-enhanced brisket ragu (with a mystery spice), Barilla® cellentani (corkscrew) pasta, and a chance to win tickets to the NYC Wine and Food Festival! Read More »

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$25 Dinner – Pasta with Langoustine and Artichokes

Posted by , February 12th, 2014

I’m pretty sure I’m in the minority, but I hate going out to eat on holidays like New Year’s Even and Valentine’s Day. Read More »

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Perfect Homemade Pasta Sauce

Posted by , November 7th, 2013

It’s that time of year when backyard veggie gardens are going crazy and spitting out tomatoes and cukes and zucchini left and right. Read More »

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About Potluck

Welcome to Potluck, where everyone brings something to the table!

Potluck is a community of bloggers who all have one common interest- a love of food! These bloggers are chomping at the bit to share their thoughts, recipes, giveaways and reviews on ShopRite’s private label brand products. Read More

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