I am always trying to come up with new and fresh ideas for lunch.  I get tired of salads and breadless sandwiches and sometimes just want something new.  Last night we had some spaghetti noodles (no sauce because the tomato sauce gives me stomach cramps and my son just doesn't like it).  Today I had left over noodles and when I was hunting around the kitchen for lunch, I thought hmmmmm. Literally, a "hmmmmm" came out of my mouth.  I love melted cheese and mozzarella especially and hence this meal was born.  I love the marriage of the noodles and cheese.  I've used olive oil instead of butter or if you use the dried tomatoes that are stored in oil, use a tablespoon or two of the oil out of the jar. You can also make this as a complete dinner by first boiling your noodles and placing all into a casserole dish and doing the same toppings.  Go ahead and add meat if you like (cooked already) to make it a full dinner in one dish.  Have fun experimenting with different optional add in's 
Serves 1

  • 1-1 1/2 cups cooked Noodles (mine were gluten free)
  • 1 TBSP Sundried Tomatoes, diced
  • 6-10 leaves Fresh Basil
  • 1 TBSP Butter
  • 1/4 cup grated Cheddar Cheese
  • 1/2 cup grated Mozzarella cheese

Optional items:  bacon, ground beef, chicken, tofu, diced tomatoes or diced green onions or combinations of these 

In a small ovenproof dish, place your noodles
Dice up butter and spread evenly over top
Dice up Sundried Tomatoes and Basil and spread evenly 
Cover with Cheddar Cheese 
Cover with Mozzarella Cheese

Bake uncovered 15-20 minutes 375 F (190 C or 5 Gas Mark) until the cheese on top is golden brown and bubbly

Make as a full meal, use 2-4 oz of dry pasta per person when determining how much pasta to use.  The more sides there are then reduce the ounces closer to 2.  Figure a full 16 oz of mozzarella cheese and 8 oz of cheddar.  The add ins just layer the amount that you want.

I hope you enjoyed my little rant.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
In honor of April 12th being National Grilled Cheese day here in the US, I give you my absolute favorite grilled cheese sandwich.  On lazy days when I don't feel like making the basil spread, I just cook the basil leaves right into the sandwich, it is just as good (well almost anyways).  I love grilled cheese sandwiches and miss them BUT I did buy some gluten free sourdough bread that was absolutely delicious but far, far too expensive ($34 for 3 loaves, I split it with friends so we each had one loaf. So about $12 per loaf, freaking ridiculous).  I of course forgot to take pictures with that bread so had to buy the regular wheat filled sourdough.  Sadly this was just for the pictures (except for the few bites that I took because....come on look at it!)  It is said that many people with gluten intolerance can eat a real sourdough bread.  What do I mean by real?  One that uses an established "starter" and is cultured as the established started.  A real sourdough will be "tangy" and chewy.  I've experimented and found that yes, in small quantities I can have a true sourdough bread by why take the chance.  As for sourdough starters for gluten free breads, they actually work quite well.  I had one going for about 8 months and then forgot about it for awhile and killed it.  I'm about to start up a new one and will post that here also, but to get back to today's topic.  Grilled cheese on sourdough.  Make this sandwich on any bread that you can eat, it is still really, really good.  I've used fresh mozzarella and the thicker cheaper type and the already grated and still love it.  Make sure the tomato is firm, too squishy and the sandwich might get too soggy during the cooking.  One last hint, keep the burner to medium low.  Slow cook this one so that the cheese melts to an ooey gooey mess.  Eat and enjoy.
Serves 4


Basil Spread:  

  • 2 cups packed cleaned Basil leaves, torn up
  • 6 mint leaves, torn up
  • 2 cloves of garlic, chunk sliced
  • 2 tsp fresh lemon juice
  • 4 tsp Olive oil, this also will depend how you like your pesto.  While you are running it in your blender or food processor, add your oil.  You can make it thick (as I did ) or a bit on the thinner side
  • 2 TBSP Roasted Walnuts, if you have whole walnuts, put them on your cutting board and smash them a bit with the heel of your hand, or cut them up a bit.  Raw Walnuts will not work as they turn into a paste.
  • Salt and pepper to taste

Throw it all into your blender/processor and just let it whirl away.  Do watch it and add oil to it if it is too thick.  Start with only 3 tablespoons and go from there, you want it spreadable like soft butter.  You might want much more or simply the 4 from above.  Don't blend too long or you end up with a paste.

Sandwich (per sandwich):

3.5 oz (100 g) Mozzarella (3- 1/4 inch (~6 mm) slices 
3 slices of Tomato
8 slices of Sourdough bread (or bread of your choice)
Basil Spread

  • Butter or lightly olive oil one side of the bread
  • Spread Basil spread on opposite side of the bread than the butter
  • Lay one piece of bread on your grill or pan
  • Top with sliced cheese and tomatoes, salt and pepper
  • Lay other slice butter side up on top

Slow cook so that the cheese melts and you get a nice golden brown.  If you cooked it a little too fast, turn off the heat and partially cover it with a lid to the pan and let the cheese melt.

Butter or olive oil on the outside and the Basil spread on the inside
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Nutritional information obtained using CalorieCount.com