Spinach Lasagna Rolls

April 23, 2013 by Susan

I have never made lasagna. Never. To be honest, I’ve always been a touch intimidated by it. Seemed to be alot of work, alot of steps, alot of layers. Just thinking about it exhausted me. In addition, my mother makes an excellent lasagna so why would I go through all that work when she does it and does it great?

Then along came the lasagna roll. Yay! This is much more my speed. Mainly because it’s relatively quick to prepare and everyone can have their own personal lasagna roll (or two, or three). It’s certainly not your traditional lasagna but it works in a pinch. All the familiar flavors are there. And I like to think this version is slightly healthier than a typical super cheesy lasagna. Afterall, it does have spinach in it, right?

If you already have a favorite tomato sauce on hand you can feasibly prepare this meal on a weeknight. I usually make a super simple marinara sauce with this anyway, so it’s quick!

The photo above was taken just before the dish was put into the oven. Even though I have made this several times I never have the time to take a photo once out of the oven and the cheese is all melty – we want to eat it right away!

Here’s what you will need to make approximately 12-14 rolls…

Recipe

12-14 lasagna noodles, cooked and cooled enough so you can handle them

2 (10 ounce) packages frozen spinach, thawed, drained well and roughly chopped

2 15-oz containers part skim ricotta cheese

3/4 cup grated Parmesan cheese

2 eggs

2 large garlic cloves, minced

2 cups part skim shredded mozzarella cheese (approximately)

tomato sauce

salt & pepper to taste

olive oil

Method

Preheat oven to 350 degrees.

In a large pot of boiling water cook the lasagna noodles. Remove each one carefully with tongs and lay on a hand towel lined cookie sheet to cool and dry.

In a large skillet warm 2 tablespoons of olive oil. Saute garlic cloves for 1 minute. Add chopped spinach and saute 2-3 minutes. Remove from skillet and allow to cool slightly.

*If you are making a marinara sauce you can do that now, in the same skillet you just removed the spinach from. I usually just saute 2-3 cloves of minced garlic in some olive oil with some red pepper flakes, then add two cans of whole peeled tomatoes that I have broken up. Add salt & pepper and cook over medium heat for 20 minutes.*

In a large bowl combine ricotta cheese, parmesan cheese, eggs, cooled spinach and salt & pepper. Mix well.

Pour 2 ladles of tomato sauce on the bottom of a 9×13 baking dish. Now it’s time to start assembling and rolling…

Place one lasagna noodle on the counter (or on a sheet of parchment on the counter) and spoon approximately 1-2 heaping tablespoon of spinach/cheese mixture onto the noodle. Spread mixture out over the entire noodle using the spoon and your fingers. Gently roll the lasagna noodle up and place seam side down in baking dish. I usually roll each noodle over about 3 1/2 to 4 times.

This is how things should look at this point…

Once all the rolls are placed in the dish, spoon tomato sauce over all the rolls, being somewhat generous. Lastly, sprinkle the shredded mozzarella cheese over each roll. Bake in the oven for approximately 30 minutes, or until cheese is melted and bubbly. When serving I like to top each roll with some extra tomato sauce.

Buon Appetito!

Adapted from various sources.

Spinach Lasagna Rolls

Author: Feasts And Fotos

Ingredients

12-14 lasagna noodles, cooked and cooled enough so you can handle them
2 (10 ounce) packages frozen spinach, thawed, drained well and roughly chopped
2 15-oz containers part skim ricotta cheese
¾ cup grated Parmesan cheese
2 eggs
2 large garlic cloves, minced
2 cups part skim shredded mozzarella cheese (approximately)
tomato sauce
salt & pepper to taste
olive oil

Method

Preheat oven to 350 degrees.
In a large pot of boiling water cook the lasagna noodles. Remove each one carefully with tongs and lay on a hand towel lined cookie sheet to cool and dry.
In a large skillet warm 2 tablespoons of olive oil. Saute garlic cloves for 1 minute. Add chopped spinach and saute 2-3 minutes. Remove from skillet and allow to cool slightly.
*If you are making a marinara sauce you can do that now, in the same skillet you just removed the spinach from. I usually just saute 2-3 cloves of minced garlic in some olive oil with some red pepper flakes, then add two cans of whole peeled tomatoes that I have broken up. Add salt & pepper and cook over medium heat for 20 minutes.*
In a large bowl combine ricotta cheese, parmesan cheese, eggs, cooled spinach and salt & pepper. Mix well.
Pour 2 ladles of tomato sauce on the bottom of a 9x13 baking dish.
Place one lasagna noodle on the counter (or on a sheet of parchment on the counter) and spoon approximately 1-2 heaping tablespoon of spinach/cheese mixture onto the noodle. Spread mixture out over the entire noodle using the spoon and your fingers. Gently roll the lasagna noodle up and place seam side down in baking dish. I usually roll each noodle over about 3½ to 4 times.
Once all the rolls are placed in the dish, spoon tomato sauce over all the rolls, being somewhat generous. Lastly, sprinkle the shredded mozzarella cheese over each roll. Bake in the oven for approximately 30 minutes, or until cheese is melted and bubbly. When serving I like to top each roll with some extra tomato sauce.

Spaghetti with Roasted Tomatoes

August 24, 2011 by Susan

My relationship with pasta during this pregnancy has taken on a whole new dimension. I can’t seem to live without it. Pasta is on my mind. Very often.

The more I eat pasta the more I realize that it really is the perfect food. First and foremost, it is usually very easy to prepare. And when you are starving (20 times a day) and exhausted (all day long) you want the pasta and you want it quick. Also, it is satisfying, comforting and filling. Love.

This little gem is my new favorite pasta that I would be thrilled to eat practically every single day. It is light and so delicious – perfect for a summer evening.

Here’s what you will need to serve 2-3 hungry (pregnant) people…

Recipe

1 pound spaghetti

pasta water (do not drain the pasta)

3 packages of cherry tomatoes (approximately 25-30 tomatoes)

1/3 cup italian bread crumbs

4-5 garlic cloves, 1/2 minced, 1/2 sliced

1 tsp red pepper flakes (more if you like a little kick)

1/2 cup dry white wine

1 tbsp butter (optional)

4 tbsp olive oil

basil leaves (1/2 a bunch)

parmigiano reggiano cheese

salt & pepper

Method

Preheat the oven to 325 degrees.

Half the cherry tomatoes and place in a large bowl. Add salt, pepper, breadcrumbs and 2 tbsp of olive oil. Place on a large baking sheet (either spray with cooking spray or use parchment paper) in a single layer and bake for 60 minutes.

In a large skillet heat 2 tbsp olive oil and butter over low heat. Add the garlic and red pepper flakes and cook for 1 minute. Add white wine and simmer for 3-4 minutes. Add 6-8 large, whole basil leaves. Turn off heat.

When tomatoes are 3/4 done, remove about 15 tomato halves from the oven and add them to the wine mixture. Smash them gently with the back of the spoon. Turn the heat back on and cook the tomatoes in the wine mixture for a few minutes. When the rest of the tomatoes are done add them to the skillet.

When the spaghetti is almost fully cooked (still al dente) add to the skillet. I use thongs for this. It is perfectly fine to bring along whatever pasta water is on the noodles. Also add 3 ladles of the pasta water to the pasta and wine mixture. Stir to combine over low heat for 1-2 minutes. Turn off the heat, add a few fistfuls of cheese to the pasta as well as a ton of torn basil leaves.

Recipe inspired by Lidia Bastianich

Spaghetti with Roasted Tomatoes

Author: Feasts And Fotos

Ingredients

1 pound spaghetti
pasta water (do not drain the pasta)
3 packages of cherry tomatoes (approximately 25-30 tomatoes)
⅓ cup italian bread crumbs
4-5 garlic cloves, ½ minced, ½ sliced
1 tsp red pepper flakes (more if you like a little kick)
½ cup dry white wine
1 tbsp butter (optional)
4 tbsp olive oil
basil leaves (1/2 a bunch)
parmigiano reggiano cheese
salt & pepper

Method

Preheat the oven to 325 degrees.
Half the cherry tomatoes and place in a large bowl. Add salt, pepper, breadcrumbs and 2 tbsp of olive oil. Place on a large baking sheet (either spray with cooking spray or use parchment paper) in a single layer and bake for 60 minutes.
In a large skillet heat 2 tbsp olive oil and butter over low heat. Add the garlic and red pepper flakes and cook for 1 minute. Add white wine and simmer for 3-4 minutes. Add 6-8 large, whole basil leaves. Turn off heat.
When tomatoes are ¾ done, remove about 15 tomato halves from the oven and add them to the wine mixture. Smash them gently with the back of the spoon. Turn the heat back on and cook the tomatoes in the wine mixture for a few minutes. When the rest of the tomatoes are done add them to the skillet.
When the spaghetti is almost fully cooked (still al dente) add to the skillet. I use thongs for this. It is perfectly fine to bring along whatever pasta water is on the noodles. Also add 3 ladles of the pasta water to the pasta and wine mixture. Stir to combine over low heat for 1-2 minutes. Turn off the heat, add a few fistfuls of cheese to the pasta as well as a ton of torn basil leaves.

Chicken and Orzo Frittata

July 13, 2011 by Susan

I am finally back in the kitchen! Let me just say that morning sickness is no joke. Or shall I say all day sickness. Yes, that’s more accurate. All. Day. Sickness.

But that phase seems to be mostly over and I can now stand up long enough to prepare some food! Yay! Since I took a few months off I decided to ease my way back into the kitchen by preparing some yummy things that could be eaten any time of day, since I now eat all day long. This frittata is perfect, it can be eaten for breakfast, lunch, a light dinner with a side salad, a snack, heated or at room temperature. And it’s a very substantial frittata with the inclusion of chicken and pasta. It is filling and satisfying…and delicious.

Here’s what you need to make one frittata…

Recipe

3/4 cup orzo pasta

6 eggs

1/3 cup whole milk ricotta

1/4 cup creme fraiche (optional)

2 cooked chicken breasts, cubed (about 2 cups)

4 scallions, chopped

1/4 cup chopped Italian flat-leaf parsley

1/3 cup (heaping) diced roasted red bell peppers

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

Method

Preheat the oven to 375 degrees F.

Bring a small pot of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 – 10 minutes. Drain pasta.

In a large bowl combine the eggs, ricotta, and creme fraiche (if using) and stir until the eggs are beaten and the ingredients are combined. Add the cooked orzo, chicken, scallions, parsley, red bell peppers, salt, and pepper. Stir to combine.

Pour the mixture into a 1 1/2-quart baking dish. Bake for 25 – 30 minutes or until firm to the touch and the center is no longer soft. Turn on the broiler. Place the pan under the broiler until golden on top, about 5 minutes. It is best to not leave the stove while doing this, things have a way of burning quickly under the broiler. Remove from the oven and let set for 5-10 minutes. Cut into wedges and serve.

Recipe courtesy Giada DeLaurentiis

Chicken and Orzo Frittata

Author: Feasts And Fotos

Ingredients

¾ cup orzo pasta
6 eggs
⅓ cup whole milk ricotta
¼ cup creme fraiche (optional)
2 cooked chicken breasts, cubed (about 2 cups)
4 scallions, chopped
¼ cup chopped Italian flat-leaf parsley
⅓ cup (heaping) diced roasted red bell peppers
1 teaspoon salt
¼ teaspoon freshly ground black pepper

Method

Preheat the oven to 375 degrees F.
Bring a small pot of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 - 10 minutes. Drain pasta.
In a large bowl combine the eggs, ricotta, and creme fraiche (if using) and stir until the eggs are beaten and the ingredients are combined. Add the cooked orzo, chicken, scallions, parsley, red bell peppers, salt, and pepper. Stir to combine.
Pour the mixture into a 1½-quart baking dish. Bake for 25 - 30 minutes or until firm to the touch and the center is no longer soft. Turn on the broiler. Place the pan under the broiler until golden on top, about 5 minutes. It is best to not leave the stove while doing this, things have a way of burning quickly under the broiler. Remove from the oven and let set for 5-10 minutes. Cut into wedges and serve.

Fusilli with Sausage, Artichokes and Sun-Dried Tomatoes

July 17, 2009 by Susan

Oh, do I love pasta! Love it. Crave it. Can’t live without it. I am Italian, afterall. As I get older I do notice it’s harder to keep the weight off, so I try not to overdue it with the pasta. I try to limit my intake to once a week. I also have switched to either multi grain pasta or whole wheat. These little fusilli are multi grain, and I’ll tell you that you can barely detect a difference at all. Whole wheat is a slightly different story. Certainly the pasta is a darker color but also the taste and texture are different and noticeable. And whole wheat pasta is more filling, as far as I’m concerned. Of course, you can make this dish with regular pasta as well, I’m just trying to keep things on the healthier side over here. When I want to make this super healthy I use turkey sausage, but let’s face it, there’s nothing like pork sausage.

I adapted this recipe from Giada and I have been making it for a few years now, so it is a staple, here to stay. Why? Because it’s easy to make, I keep most of the ingredients in my pantry at all times so it’s quick to throw together last minute and…it’s delicious!

Now, some of you might say that frozen artichokes are a bit on the pricey side. And you would be right. They are. But you know what? They are worth it. If you ever found yourself actually buying dozens of whole artichokes (what would be needed for this dish) and cleaning them to finally get down to that small heart in the middle, then I’m sure you would agree with me. SO worth it. Thank you Bird’s Eye for having frozen artichokes to make our lives so much simpler!

Here’s what you will need to serve 4…

Recipe

1 cup (7 or 8 oz jar) oil-packed sun-dried tomatoes, drained, sliced, 2 tablespoons of oil reserved

1 pound Italian hot & sweet sausages, casings removed

2 (9-ounce) packages frozen artichoke hearts, slice very large ones in half lengthwise

2-3 large cloves garlic, chopped

1 3/4 cups chicken broth

1/2 cup dry white wine

1 lb box fusilli, multi grain or whole wheat

1/2 cup grated Parmesan, plus additional for garnish

1/3 cup (heaping) chopped fresh basil leaves

1/3 cup (heaping) chopped fresh Italian parsley leaves

Salt & pepper

Method

Heat the oil reserved from the tomatoes in a large skillet over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a spoon, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes to the same skillet and saute one minute. Add garlic and stir, cook for one minute. Add sun dried tomatoes, salt & pepper, saute one minute. Here’s how things should look right about now…

Now, add the broth and wine and boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.

Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm, roughly 1-2 minutes short of directed cooking time on the box. With a large spider spoon remove all the pasta and add to the artichoke mixture. DO NOT throw away pasta water.

Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture, stir to combine well then turn off the flame. Toss until the sauce is almost absorbed by the pasta. Gradually add some pasta water to the pasta mixture 1/2 cup at a time, if needed. I usually add in almost one full cup of pasta water. Season, to taste, with salt and pepper, if needed.

Just before serving I like to sprinkle just a touch of olive oil over the pasta and add some grated parmesan to each individual bowl.

Giada’s original recipe can be found here…

http://www.foodnetwork.com/recipes/giada-de-laurentiis/fusilli-with-sausage-artichokes-and-sun-dried-tomatoes-recipe/index.html

Fusilli with Sausage, Artichokes and Sun-Dried Tomatoes

Author: Feasts And Fotos

Ingredients

1 cup (7 or 8 oz jar) oil-packed sun-dried tomatoes, drained, sliced, 2 tablespoons of oil reserved
1 pound Italian hot & sweet sausages, casings removed
2 (9-ounce) packages frozen artichoke hearts, slice very large ones in half lengthwise
2-3 large cloves garlic, chopped
1¾ cups chicken broth
½ cup dry white wine
1 lb box fusilli, multi grain or whole wheat
½ cup grated Parmesan, plus additional for garnish
⅓ cup (heaping) chopped fresh basil leaves
⅓ cup (heaping) chopped fresh Italian parsley leaves
Salt & pepper

Method

Heat the oil reserved from the tomatoes in a large skillet over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a spoon, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes to the same skillet and saute one minute. Add garlic and stir, cook for one minute. Add sun dried tomatoes, salt & pepper, saute one minute.
Now, add the broth and wine and boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm, roughly 1-2 minutes short of directed cooking time on the box. With a large spider spoon remove all the pasta and add to the artichoke mixture. DO NOT throw away pasta water.
Add the pasta, sausage, ½ cup Parmesan, basil, and parsley to the artichoke mixture, stir to combine well then turn off the flame. Toss until the sauce is almost absorbed by the pasta. Gradually add some pasta water to the pasta mixture ½ cup at a time, if needed. I usually add in almost one full cup of pasta water. Season, to taste, with salt and pepper, if needed.

Bow Tie Pasta With Broccoli

April 14, 2009 by Susan

A few days ago we had some gorgeous, spring like weather here in NYC that really inspired me to make this dish, one that I usually prepare in the summertime. I was feeling nostalgic.

I love pasta and cannot imagine a life without it…which means I’m definitely not a contender for the carb-free diet. I do, however, try not to eat a ton of it. Everything in moderation, that’s my motto. Not only is pasta delicious, it’s also very versatile, quick and usually rather easy to make.

This recipe, adapted from Ina Garten, is so simple and quick to prepare. Literally, in the time it takes you to cook the pasta, the dish is complete. I also like this recipe because, although it tastes spectacular freshly made, it makes great leftovers, served warm or at room temperature, making this a great option for a picnic or for taking to the beach (which I’ve done several times) for a light lunch. Ina’s recipe calls for plain bow tie pasta, I use the tri color instead because I think it looks more fun and interesting. And life should be more fun and interesting.

Here’s what you will need to serve about 2-3 people…

Recipe

1 large head broccoli florets (or 2 medium), cut up into florets

1/2 – 3/4 pound farfalle (bow tie) pasta, tri color

1 tbsp butter

2 tbsp olive oil

1 teaspoon minced garlic

1 lemon, zested

1 lemon, juiced

1/4 cup pine nuts, toasted

freshly grated parmesan cheese (a few teaspoons)

salt & pepper to taste

Method

Bring a pot of water to a rolling boil. Add the pasta and cook according to directions on the box, shorting the cooking time by 3 minutes. So, roughly 9 minutes into the cooking time, add the broccoli directly to the pot with the pasta. After 3 minutes remove all the pasta and broccoli with a large slotted spoon and add to the butter and garlic mixture in the skillet. Reserve all the pasta water.

As the pasta is cooking, toast the pine nuts in a dry saute pan for a few minutes, tossing occasionally.

While the pasta is cooking, in a large saute pan, heat the butter and oil over a medium low heat, add the garlic and lemon zest and saute for 1 minute. Turn off the heat and add the lemon juice, salt & pepper.

After you have added all the pasta and broccoli to the skillet turn the heat back on and mix together for 1 minute. Turn heat off and add the pignoli nuts and the grated parmesan. Toss to combine. If needed, add some of the pasta water to help loosen the sauce a bit more. I usually add approximately 1/2 cup of reserved pasta water.

Turkey and Artichoke Stuffed Shells

February 10, 2009 by Susan

I have been making these stuffed shells for the past few years, they are a permanant fixture in my recipe book. I make them every year for my Mother’s Day dinner that I host for my family and everyone raves about them. They aren’t your run-of-the-mill stuffed shells at all, they are stuffed with turkey and artichokes, which makes them not only delicious, but more hearty. You have meat, vegetables and pasta all in one dish!

These shells are made extra special because they are served in an Arrabiata Sauce, providing a subtle kick to the dish. The sauce is easy enough to make and if you have any leftovers you can serve it over some other pasta on a night you don’t really feel like cooking.

Another great aspect of these shells…you can prepare them a day ahead and keep them in the fridge until you are ready to bake them. Also, you can freeze them. Oh, and if that isn’t good enough, they get even better as leftovers. I’ve had leftovers in the fridge for up to 3-4 days and they are even more delicious than the first day!

I got this recipe from Giada’s show years ago and only made a few slight changes. My version is below.

Here’s what you will need to serve 6-8 people…

Recipe

1 (12-ounce) box jumbo pasta shells

3 tablespoons extra-virgin olive oil

1/2 large yellow onion, chopped (about 1 cup)

3 cloves garlic, chopped

1 pound ground turkey

1/2 teaspoon kosher salt, plus 1/2 teaspoon

1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon

1 teaspoon peperoncino (red pepper flakes)

1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped

1 – 2 (15-ounce) container(s) ricotta cheese

3/4 cup grated Parmesan

2 eggs, lightly beaten

1/4 cup (heaping) chopped fresh basil leaves

3 tablespoons chopped fresh flat-leaf parsley

1 1/2 cups shredded or grated mozzarella (about 5 ounces)

Method

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, about 4 to 5 minutes. Drain.

In a large skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, 1/4 teaspoon black pepper and peperoncino and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with one 15 oz container ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

Note: If you want to make some extra shells you can add extra ricotta cheese to this mixture to bulk it up. I usually make a box and a half of shells, so I add in about half of another container of ricotta.

Now here comes the fun part…stuffing the shells! Cover the bottom of a large baking dish with 1 cup of Arrabbiata sauce (recipe below). Take a shell in the palm of your hand and stuff it with a large spoonful of turkey and cheese mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full. Drizzle Arrabbiata Sauce over the shells, top with the mozzarella. As you will see I don’t glob on the mozzerella cheese, but that’s just me. If you want to glob it on, go right ahead.

If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.

To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown and the sauce is bubbling away, about 20 minutes (60 minutes if shells are frozen.)

Arrabiata Sauce

2 tablespoons extra-virgin olive oil

8 ounces sliced pancetta (sliced thick), coarsely chopped

2 teaspoons crushed red pepper flakes

2 garlic cloves, minced

5 cups fresh marinara sauce

Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and red pepper flakes and saute until tender, about 1 minute. Add the marinara sauce and bring to a simmer. Remove from heat and let cool until ready to use.

Giada’s original recipe can be found here…

http://www.foodnetwork.com/recipes/giada-de-laurentiis/turkey-and-artichoke-stuffed-shells-with-arrabbiata-sauce-recipe/index.html

Turkey and Artichoke Stuffed Shells

Author: Feasts And Fotos

Ingredients

1 (12-ounce) box jumbo pasta shells
3 tablespoons extra-virgin olive oil
½ large yellow onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 pound ground turkey
½ teaspoon kosher salt, plus ½ teaspoon
¼ teaspoon freshly ground black pepper, plus ¼ teaspoon
1 teaspoon peperoncino (red pepper flakes)
1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
1 - 2 (15-ounce) container(s) ricotta cheese
¾ cup grated Parmesan
2 eggs, lightly beaten
¼ cup (heaping) chopped fresh basil leaves
3 tablespoons chopped fresh flat-leaf parsley
1½ cups shredded or grated mozzarella (about 5 ounces)
Arrabiata Sauce
2 tablespoons extra-virgin olive oil
8 ounces sliced pancetta (sliced thick), coarsely chopped
2 teaspoons crushed red pepper flakes
2 garlic cloves, minced
5 cups fresh marinara sauce

Method

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, about 4 to 5 minutes. Drain.
In a large skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, ½ teaspoon salt, ¼ teaspoon black pepper and peperoncino and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.
In a large bowl combine the cooled turkey mixture with one 15 oz container ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.
Note: If you want to make some extra shells you can add extra ricotta cheese to this mixture to bulk it up. I usually make a box and a half of shells, so I add in about half of another container of ricotta.
Cover the bottom of a large baking dish with 1 cup of Arrabbiata sauce (recipe below). Take a shell in the palm of your hand and stuff it with a large spoonful of turkey and cheese mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full. Drizzle Arrabbiata Sauce over the shells, top with the mozzarella. As you will see I don't glob on the mozzerella cheese, but that's just me. If you want to glob it on, go right ahead.
If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.
To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown and the sauce is bubbling away, about 20 minutes (60 minutes if shells are frozen.)
Arrabiata Sauce
Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and red pepper flakes and saute until tender, about 1 minute. Add the marinara sauce and bring to a simmer. Remove from heat and let cool until ready to use.

Pasta With Lentils

December 6, 2008 by Susan

The Italian name for this deliciousness is Pasta e Lenticchie. The way I see it, this dish should really be called Lentils with Pasta. It is mostly lentils with some pasta thrown in, not the other way around. It is an Italian dish that I grew up eating, my mom cooked this for us all the time. It is traditionally from the Campania region of Italy, specifically the Naples area, which is where my family is from.

I can’t quite decide if this is more of a stew or a soup. I think it is a mixture of both. A stoup! It is quite hearty and as most of you might already know, lentils are super healthy. They are loaded with folate, fiber and potassium and are an excellent source of protein.

I put my own slight spin on this recipe, it is not the exact same one my mother makes. However, it’s very close. I saute my vegetables first in some olive oil (she doesn’t) and I thought to add the bay leaves and thyme. Basically, you make a big pot of the lentils and you store it in the fridge. When you want to eat it, you boil up some pasta and then add the lentils to the pasta. If you add all the pasta into the lentils and store it that way, the pasta tends to get mushy. About the pasta – you can use any small shape you like. Normally, this is made with spaghetti broken into 1 inch pieces, or the little elbows that I used in the photo above. Both are fantastic. I usually get the whole wheat or multi grain pasta.

Once the pot of lentils is made, this is a very quick and easy meal that you can enjoy all week long for lunch, dinner or a comforting snack on a cold day.

Here is what you will need to serve 4-6…

Recipe

2 cups lentils (picked through and rinsed)

3 cups water

3 cups chicken stock (or vegetable stock)

2 medium carrots, diced

3 stalks celery, diced

1 large onion, diced

2 cloves garlic, minced

1 teaspoon pepperoncino

2 bay leaves

1 tsp thyme

4 whole peeled tomatoes, chopped with their juice

chopped parsley

short/small pasta (shape of your choice)

parmigiano reggiano or pecorino romano cheese

Method

Coat the bottom of a dutch oven with olive oil and saute onions, carrots and celery for about 5 minutes or until they begin to soften. Add garlic and pepperoncino and saute for one minute. Add lentils and stir one minute. Add water, stock, tomatoes, bay leaves and thyme and stir to combine. Bring to a boil, reduce heat to a simmer , cover and cook for approximately 70-90 minutes or until the lentils are tender. Lentils are done!

For reheating/serving: boil water and cook the pasta until just about done (one minute shy of the directed cooking time). Drain pasta, reserving some of the pasta water. This is important! The lentils thicken up and you most likely will have to add some pasta water to the mixture to loosen it up a bit. Add some lentils to the pasta, as much as you like and depending on how many people you are serving. Stir and cook together for one minute. Turn off heat and add a handful of fresh parsley. I love alot of parsley in this, it really give a nice, fresh flavor. Top with a spoonful of cheese and enjoy!

Pasta With Lentils

Author: Feasts And Fotos

Ingredients

2 cups lentils (picked through and rinsed)
3 cups water
3 cups chicken stock (or vegetable stock)
2 medium carrots, diced
3 stalks celery, diced
1 large onion, diced
2 cloves garlic, minced
1 teaspoon pepperoncino
2 bay leaves
1 tsp thyme
4 whole peeled tomatoes, chopped with their juice
chopped parsley
short/small pasta (shape of your choice)
parmigiano reggiano or pecorino romano cheese

Method

Coat the bottom of a dutch oven with olive oil and saute onions, carrots and celery for about 5 minutes or until they begin to soften. Add garlic and pepperoncino and saute for one minute. Add lentils and stir one minute. Add water, stock, tomatoes, bay leaves and thyme and stir to combine. Bring to a boil, reduce heat to a simmer , cover and cook for approximately 70-90 minutes or until the lentils are tender. Lentils are done!
For reheating/serving: boil water and cook the pasta until just about done (one minute shy of the directed cooking time). Drain pasta, reserving some of the pasta water. This is important! The lentils thicken up and you most likely will have to add some pasta water to the mixture to loosen it up a bit. Add some lentils to the pasta, as much as you like and depending on how many people you are serving. Stir and cook together for one minute. Turn off heat and add a handful of fresh parsley. I love alot of parsley in this, it really give a nice, fresh flavor. Top with a spoonful of cheese and enjoy!