- What are considered comfort foods?
- What are the most popular comfort foods?
- Pasta e Fagioli Recipe
- Red Bean and Cornbread Crumble Pasta Recipe
- White Bean Pesto Pasta Recipe
What are considered comfort foods?
Comfort foods are something we all enjoy. These are the types of foods that remind us of home, of good memories, and full bellies. These dishes often include butter, cheese, meat and bread but ultimately can be made out of anything.
Like the name suggests, these are meals that provide a sort of comfort when we make and eat them. Some say that these types of dishes are “made with love” meaning that they’re made by, or remind us of someone we love and cherish in our lives.
What are the most popular comfort foods?
Some of the most typical comfort foods are dishes like macaroni and cheese, chicken pot pie, pasta salads, fried chicken or homemade pastries.
Other popular dishes that come to mind when we think of comfort food:
- Chicken soup with vegetables
- Christmas Ham
- Thanksgiving Turkey
- Creamy pasta, like chicken alfredo
- Roasted chicken and vegetables
- Penned pork chops
Pretty much anything that you may have grown up eating, and provides some sort of sweet and delicious nostalgia when you eat it can be a comfort food.
Many of us may remember our favorite comfort foods being made in an instant pot or slow cooker but check out the below recipes for some real home cooking that’s sure to warm your soul.
Pasta e Fagioli Recipe
This is a very traditional Italian home-cooking meal. This hearty soup is perfect for chilly nights or for lazy dinners that need to satisfy the whole family (Hello one-pot recipe!).
The name Pasta e Fagioli directly translates to “Pasta and Beans”.
This recipe yields 5 servings and takes about 3 and a half hours to prepare.
- 5 cups water
- 1 ¼ cups Camellia Brand Great Northern Beans
- 1 onion, chopped
- 1 tomato, chopped
- 2 celery stalks, sliced
- 2 cloves garlic, chopped
- 1/4 pound salt pork, chopped
- 2 teaspoons instant beef bouillon
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup uncooked Dagostino Birdseye Pasta
- Grated Parmesan cheese
- Rinse and sort beans.
- In a Dutch oven, bring water and beans to a boil for 2 minutes. Remove from heat; cover and let stand for 1 hour.
- Add the next seven ingredients to the beans. Bring to a boil, then reduce heat, cover, and simmer until beans are tender, about 2 hours.
- Add salt and pasta; stir. Cover and simmer until pasta is tender, about 10 - 15 minutes.
- Serve sprinkled with cheese.
Red Bean and Cornbread Crumble Pasta Recipe
This unique recipe is a modern twist on the comfort food of Shepherd’s Pie. Instead of savory ground beef you’ll use hearty and creamy red beans, and instead of butter mashed potatoes you’ll love the sweet savory cornbread.
This recipe yields 4 servings and takes 1 hour and 35 minutes to prepare.
- 3 tablespoons olive oil
- 1/2 medium onion, chopped
- 1 teaspoon garlic powder
- 1 cup cooked Camellia Brand Red Kidney Beans
- 1 cup canned, diced tomatoes, undrained
- 1/2 teaspoon oregano
- 2 cups Dagostino Shell Pasta
- 1 cup sliced mushrooms
- 8 ounces cottage cheese
- 1 cup shredded mozzarella cheese
- 1 egg, lightly beaten
- 1 cup chopped fresh spinach
- 1 cup baked, crumbled cornbread
- 1/2 teaspoon Tony Chachere's creole seasoning
- In a large skillet, heat oil over medium heat. Add onion and garlic powder and cook for 5 minutes, or until onions are just tender, stirring occasionally.
- Add cooked beans, tomatoes and oregano, and bring to a boil. Reduce heat and cover; simmer for 15 minutes.
- Meanwhile, cook pasta according to package directions. Drain and rinse with cold water, and drain again.
- Preheat the oven to 375 degrees. Add mushrooms to bean mixture in skillet, and simmer uncovered for 15 minutes, stirring occasionally.
- In a separate bowl, combine cottage cheese, ½ cup of mozzarella and egg. Set aside.
- Spray a 2-quart baking dish with nonstick cooking spray. Spread ½ cup of bean mixture in the bottom of the baking dish. Add a layer of pasta, then a layer of the cottage cheese mixture, and then a layer of spinach.
- Repeat, layering pasta, then bean mixture, then spinach. Top with remaining mozzarella cheese; sprinkle cornbread crumbs over cheese and then Tony Chachere’s over the top.
- Cover the baking dish with foil, and bake for 15 minutes. Remove foil and bake for an additional 15 minutes. (Cornbread should become crisp.) Let stand for 10 minutes before serving.
White Bean Pesto Pasta Recipe
Pesto sauce is just as good as traditional meat sauce, especially in this easy and delicious recipe. This is a great dish for a quick comfort meal, or an easy side dish to compliment a large dinner spread.
This recipe yields between 4-6 servings and only takes 15 minutes to prepare!
- 12 ounces Dagostino Penne Pasta
- 1 cup prepared pesto sauce, or your favorite homemade pesto sauce
- 2 cups cooked Camellia Brand Great Northern Beans, room temperature
- Grated Parmesan cheese, for serving (optional)
- Prepare pasta in boiling salted water according to package directions. Drain and reserve 1 cup cooking liquid.
- Place warm pasta in a large bowl. Add pesto and mix well. Add cooking liquid, 1 tablespoon at a time, to reach the desired consistency of a creamy sauce.
- Add beans. Toss gently, so beans remain intact. Taste for seasoning and adjust if necessary. Serve immediately with Parmesan, if desired.