BAKED SHELLS IN SAUCE
A filling main dish that is easily adaptable to suit your personal tastes. Recipe doubles/triples well. Use your favorite store bought or homemade tomato sauce.
Provided by Krista B.
Categories World Cuisine Recipes European Italian
Time 40m
Yield 2
Number Of Ingredients 6
Steps:
- Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium bowl combine tomato sauce, mushrooms and tofu. Stir in cooked pasta. In a separate, small bowl combine mozzarella and Parmesan cheeses.
- In a small casserole dish layer pasta mixture and cheeses.
- Bake in preheated oven for 30 minutes, or until lightly browned.
Nutrition Facts : Calories 212.4 calories, Carbohydrate 29.5 g, Cholesterol 13.4 mg, Fat 5.5 g, Fiber 3.2 g, Protein 13.3 g, SaturatedFat 2.6 g, Sodium 818.8 mg, Sugar 6.8 g
BAKED RISOTTO WITH WINTER SQUASH
This is not a classic stirred risotto, in which broth is added little by little, requiring the cook to stir and stir. Instead, the rice is tossed with squash and cheese then baked under a layer of bread crumbs until fragrant and browned on top. Welcome as a hearty meatless main course, it may also be served alongside a roasted chicken. Use any kind of hard winter squash, such as butternut, kabocha or Hubbard. Here are more great risotto recipes.
Provided by David Tanis
Categories dinner, lunch, casseroles, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Peel squash and cut into very thin slices, 1/16-inch thick. Then cut slices into flat 2-inch squares. (Reserve the scraps, including peels, to make squash stock if desired.)
- Bring a large pot of salted water to a boil. Add rice and let simmer for 8 minutes so it is parcooked, with the grains still hard in the center. Drain rice in a colander, rinse with cold water, then spread on a baking sheet to cool. Heat oven to 375 degrees.
- In a Dutch oven, melt 4 tablespoons butter over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add leek and saffron, if using, and stir to coat. When leek is softened but still green, after 2 minutes, add squash, stir to coat and turn off heat. Season well with salt and pepper.
- Add parcooked rice, hot broth, Gruyère, ricotta, Parmesan and lemon zest, mixing gently with a wooden spoon. Pour rice mixture into a buttered 3-quart baking dish.
- Sprinkle top with bread crumbs, pressing down to smooth surface. Bake for 20 to 25 minutes. Tent with foil if necessary. Garnish with parsley just before serving.
Nutrition Facts : @context http, Calories 617, UnsaturatedFat 10 grams, Carbohydrate 65 grams, Fat 28 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 16 grams, Sodium 699 milligrams, Sugar 4 grams, TransFat 0 grams
BUTTERNUT SQUASH-STUFFED SHELLS
These stuffed shells are packed with a spicy spinach and ricotta filling and nestled in a cozy roasted butternut Alfredo sauce.
Provided by Food Network Kitchen
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 425 degrees F.
- Add the squash, shallot and garlic to a baking sheet. Drizzle with the olive oil and toss to combine. Sprinkle with the thyme, sage, 1/4 teaspoon salt and a few grinds of black pepper and toss again. Roast until the squash is tender and light golden, about 30 minutes. Let cool.
- Meanwhile, bring a large pot of water to a boil; add salt. Add the pasta shells and cook until al dente according to the package directions. Drain and let cool.
- Squeeze the roasted garlic into a small food processor or blender, add the squash, shallot and vegetable broth and puree until smooth.
- Mix together the spinach, cream cheese, ricotta, red pepper flakes, 2/3 cup of the Parmesan and 1 tablespoon salt in a large bowl. Stuff about 2 tablespoons of the spinach mixture into each shell; set aside.
- Add the pureed squash mixture, heavy cream and butter to a large skillet over medium heat. Cook, whisking frequently, until thickened, about 5 minutes. Remove from the heat and whisk in the nutmeg, 1 1/2 teaspoons salt and the remaining 1 1/3 cups Parmesan.
- Spread the cheese sauce into the bottom of a 9-by-13-inch baking dish. Arrange the stuffed shells in the baking dish seam-side up, shingling them so they all fit (you should have 5 shells along the short side and 6 shells along the long side). Top with the mozzarella. Bake until the cheese is melted and bubbling, 15 to 20 minutes. Top with more Parmesan and sage before serving.
BAKED SHELLS WITH WINTER SQUASH
This is a grown-up alternative to macaroni and cheese, but even kids might approve.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Butter a 9-by-13-inch baking dish. Heat 3 tablespoons oil in a large skillet over medium-low heat. Add onions; season with salt and pepper. Cover; cook until onions are soft and release liquid, 15 minutes. Uncover; raise heat to medium. Cook, stirring, until onions are browned, 20 to 25 minutes. Stir in 1 teaspoon rosemary.
- Meanwhile, cook pasta in large pot of boiling salted water 2 minutes less than package instructions suggest. Drain, reserving 1 1/2 cups cooking water. Return pasta to pot.
- Stir squash and reserved pasta water into onions; simmer 2 minutes. Toss squash mixture and 1/2 cup Parmesan with pasta. Transfer to prepared dish.
- Combine bread cubes with remaining Parmesan, rosemary, and oil; season with salt and pepper. Top pasta with bread cubes; bake until golden brown, 10 to 15 minutes.
BAKED SHELLS WITH WINTER SQUASH
Steps:
- Preheat the oven to 400°F. Butter a 9-by-13-inch baking dish. Heat 3 tablespoons of the oil in a large skillet over medium-low heat. Add the onions; season with salt and pepper. Cover; cook until the onions are soft and release their liquid, about 15 minutes. Uncover; raise the heat to medium. Cook, stirring, until the onions are browned, 20 to 25 minutes. Stir in 1 teaspoon of the rosemary.
- Meanwhile, cook the pasta in a large pot of boiling salted water for 2 minutes less than the package instructions suggest. Drain, reserving 1 1/2 cups of the cooking water. Return the pasta to the pot.
- Stir squash and reserved pasta water into the onions; simmer for 2 minutes. Toss the squash mixture and 1/2 cup of the Parmesan with the pasta. Transfer to the prepared dish.
- Combine the bread cubes with the remaining Parmesan, rosemary, and oil; season with salt and pepper. Top the pasta with the bread cubes; bake until golden brown, 10 to 15 minutes.
- Substituting Fresh Squash
- Roast whole winter squash on a rimmed baking sheet, turning occasionally, until very tender when pierced with a knife, about 1 hour, depending on the size of the squash. When cool enough to handle, halve the squash lengthwise and scrape the flesh into a food processor (discard the skin and seeds). Purée until smooth. You will need 2 cups (from about 3/4 pound squash).
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- In quiches or frittatas. I will forever love quiche and frittatas for their supreme versatility. While they’re ideal for breakfast and brunch, they also make a good lunch and a satisfying dinner.
- In muffins. After the squash is roasted, blend it until smooth and use it as a substitute for pumpkin purée in your favorite muffin recipe. How To Make Perfect Pumpkin Muffins.
- In salads. Salads are the perfect solution when you have a tiny bit of leftover squash you want to use up. Add roasted squash for a colorful and flavorful addition to both green salads and grain salads alike.
- In soups. Autumn isn’t complete without at least one version of squash soup. Roast your favorite squash, then blend it into a creamy and comforting soup.
- In curries. Sweet winter squash, like butternut, kabocha, and acorn, perfectly complement warm, spicy curries. Butternut Squash in Fresh Green Curry.
- In quesadillas or tacos. Because really, what can’t you stuff inside a tortilla? Roasted squash is an ideal, vegetarian-friendly way to give quesadillas and tacos a hearty, seasonal spin.
- In pasta dishes. Whether you add it to stuffed shells or lasagna, or simply toss it with some penne or fettuccine, roasted winter squash will always be a welcome addition to pasta.
- On pizza. If you’ve never tried roasted squash as a pizza topping, let this be the season you change that. Butternut squash is my favorite, but really, any variety will work well.
BUTTERNUT SQUASH BAKED ZITI - BUTTERNUT BAKED ZITI RECIPE
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- Preheat the oven to 425 degrees F. Toss the squash with the olive oil, salt and pepper. Spread it on a baking sheet and roast until tender and slightly caramelized on the edges, about 20 to 25 minutes.
- While the squash is roasting, cook the pasta according to the directions. When finished, you can run it under cool water to stop it from cooking and also give it a quick spray of olive oil, tossing it, to keep it from sticking together.
- Reduce the heat in the oven to 375 degrees F. Spray a 9x13 inch baking dish with nonstick spray.
- Place the squash, tomatoes and garlic in a blender or food processor. Puree until smooth and creamy. Transfer the mixture to a large saucepan or skillet (make sure it’s large enough to add the ziti!) and add the milk. Heat over medium-low heat, stirring often.
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