Tag: cheese

Baked Spaghetti with Ricotta

Baked Spaghetti with Ricotta

by Pam on October 11, 2012

I found this recipe on Cinnamon Spice & Everything Nice[1]  and had to make it immediately   I loved the idea of baking spaghetti with a layer of ricotta then topped with mozzarella, olives, and tomato slices.  It was fun to make and smelled amazing while it baked.  It was flavorful and delicious!  We all loved it, even my daughter who doesn’t like cheese, liked it.  I am excited to eat the leftovers for lunch tomorrow.

Preheat the oven to 400 degrees.  Coat an 8 inch baking dish with cooking spray.

Cook the spaghetti in salted water, per instructions.

While the pasta is cooking, combine the ricotta cheese, basil, minced garlic, egg, Parmesan cheese, sea salt, and freshly cracked pepper, to taste.  Mix well until thoroughly combined.

Drain the pasta then place it back into the pot it was cooked in.  Add the spaghetti sauce and mix until evenly coated.  Place half of the spaghetti into the baking dish.  Spoon the ricotta cheese on top of the spaghetti and leaving an inch border around the edges.

Cover the ricotta mixture with the remaining spaghetti.  Sprinkle the top with mozzarella cheese, olives, and tomato slices.  Season the tomatoes with sea salt and freshly cracked pepper, to taste then sprinkle with a bit of Parmesan cheese.

Place into the oven and bake for 25-30 minutes.  Remove from the oven and let it cool for 5-10 minutes before slicing and serving.  Enjoy.

Print[2]



Baked Spaghetti with Ricotta




Yield: 8

Prep Time: 5 min.

Cook Time: 35 min.

Total Time: 40 min.



Ingredients:

8 oz of whole wheat spaghetti, cooked per instructions
2 1/2 cups of marinara sauce
10 oz of ricotta cheese
2 tbsp fresh basil, chopped
1 clove of garlic, minced
1 egg
2 tbsp Parmesan cheese
Sea salt and freshly cracked pepper, to taste
1 cup of fresh mozzarella, grated (more if desired)
2 tbsp black olives, sliced
1 tomato, sliced

Directions:

Preheat the oven to 400 degrees. Coat an 8 inch baking dish with cooking spray.

Cook the spaghetti in salted water, per instructions.

While the pasta is cooking, combine the ricotta cheese, basil, minced garlic, egg, Parmesan cheese, sea salt, and freshly cracked pepper, to taste. Mix well until thoroughly combined.

Drain the pasta then place it back into the pot it was cooked in. Add the spaghetti sauce and mix until evenly coated. Place half of the spaghetti into the baking dish. Spoon the ricotta cheese on top of the spaghetti and leaving an inch border around the edges.

Cover the ricotta mixture with the remaining spaghetti. Sprinkle the top with mozzarella cheese, olives, and tomato slices. Season the tomatoes with sea salt and freshly cracked pepper, to taste then sprinkle with a bit of Parmesan cheese.

Place into the oven and bake for 25-30 minutes. Remove from the oven and let it cool for 5-10 minutes before slicing and serving. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cinnamon Spice & Everything Nice

References

  1. ^ Cinnamon Spice & Everything Nice (www.cinnamonspiceandeverythingnice.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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Italian Meatloaf

Italian Meatloaf

by Pam on October 8, 2012

I was craving meatloaf so I decided to try a new recipe from Michael Chiarello[1] instead of my usual meatloaf[2] recipe.  I found this recipe for an Italian meatloaf that looked and sounded terrific.  It was very easy to put together, it smelled amazing while it baked, and it turned out really moist and tender.  We all liked the meatloaf and it paired well with potatoes & greens I served with it (recipes to post soon).

Preheat the oven to 350 degrees.  Coat a loaf man with cooking spray.

Heat the olive oil in a skillet over medium heat.  Add the onions, peppers, and mushrooms to the skillet.  Cook, stirring often, until tender; about 5 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute.  Remove from the heat and let them cool.

Combine the ground beef with the bread crumbs, Parmesan cheese, eggs, basil, Worcestershire sauce, oregano, and balsamic vinegar along with the onion mixture.  Season with sea salt and freshly cracked pepper, to taste; combine gently with your fingers until evenly mixed – be sure not to over mix.  Pack the mixture into the loaf pan.  Spread the marinara sauce evenly over the top of the loaf.

Place into the oven and bake for 1 hour or until a meat thermometer inserted in the center reaches 160 degrees.  Remove from the oven and let the meatloaf rest for 5-10 minutes before slicing and serving.

Print[3]



Italian Meatloaf




Yield: 8

Prep Time: 15 min.

Cook Time: 60 min.

Total Time: 1 hour 15 minutues



Ingredients:

2 tsp canola oil
1/2 sweet yellow onion, finely diced
2 baby bell peppers, finely diced
3 button mushrooms, finely diced
2-3 cloves of garlic, minced
1 lb lean ground beef
3/4 cup of Italian seasoned bread crumbs
1/2 cup of Parmesan cheese
2 eggs
3 tbsp fresh basil, chopped
1/2 tsp dried oregano
3 tsp Worcestershire sauce
3 tsp balsamic vinegar
Sea salt and freshly cracked pepper, to taste
1 cup of marinara sauce

Directions:

Preheat the oven to 350 degrees. Coat a loaf man with cooking spray.

Heat the olive oil in a skillet over medium heat. Add the onions, peppers, and mushrooms to the skillet. Cook, stirring often, until tender; about 5 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from the heat and let them cool.

Combine the ground beef with the bread crumbs, Parmesan cheese, eggs, basil, oregano, Worcestershire sauce, and balsamic vinegar along with the onion mixture. Season with sea salt and freshly cracked pepper, to taste; combine gently with your fingers until evenly mixed – be sure not to over mix. Pack the mixture into the loaf pan. Spread the marinara sauce evenly over the top of the loaf. Place into the oven and bake for 1 hour or until a meat thermometer inserted in the center reaches 160 degrees.

Remove from the oven and let the meatloaf rest for 5-10 minutes before slicing and serving.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Michael Chiarello

References

  1. ^ Michael Chiarello (www.foodnetwork.com)
  2. ^ meatloaf (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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Three Cheese Tortellini and Mushroom Soup

This is one delicious bowl of soup! Warm and satisfying, with tortellini in every bite. Top this with some fresh shaved Parmigiano Reggiano and you’ll experience a wonderful unami[1] taste sensation.

Soup is the perfect one pot meal. Vegetarians can swap out the chicken broth for vegetable broth (also perfect for Meatless Mondays). Using the rind from the Parmigiano Reggiano cheese is optional, but if you have it I recommend using it, it adds so much depth and flavor.

And a little nutritional tidbit about mushrooms, courtesy of registered dietician, Heather K Jones.[2] This veggie has achieved superfood status and with good
reason. It’s loaded with important vitamins and minerals, including
heart-protecting copper, B vitamins and antioxidants. These fabulous
fungus come in a lot of different varieties and are very versatile. 

Heather has generously offered to provide nutritional tidbits on lots of the fruits and vegetables I use in my future recipes. Call me a geek,
but I love knowing what I’m eating is not only delicious, but is
benefiting my health as well.

I’m sure most of you know I am currently working on my first cookbook, but I’m not sure if you all know that Heather K Jones[3] is working with me on this book. Heather is a great asset to Skinnytaste and has written and contributed to many books for Self, Prevention, Good Housekeeping, and more. She is my go-to person when I have a nutritional question and has posted some great articles on Skinny Bits including The Skinny On Sweeteners[4]. 

For those of you who don’t like mushrooms, you can certainly swap them for a vegetable you like, or try this Spinach Tortellini en Brodo recipe[5]. Enjoy!




Three Cheese Mushroom and Tortellini Soup
gordon-ramsay-recipe.com
Servings: 8 • Serving Size: 1 1/2 cups • Old Points: 2 pts • Points+: 4 pts
Calories: 138 • Fat: 4 g • Carbs: 19.5 g • Fiber: 2.5 g • Protein: 7 g • Sugar: 2.5 g
Sodium: 605 mg (without added salt)

Ingredients:

  • 2 tsp butter
  • 2 stalks of celery, chopped
  • 1 small onion, chopped
  • 1 carrot, peeled & chopped
  • 2 cloves of garlic, minced
  • 8 cups fat free chicken broth (vegetable broth for vegetarians)
  • 2 cups water
  • 5 oz shitaki mushrooms, sliced
  • 8 oz baby bella mushrooms, sliced
  • 1 small Parmigiano Reggiano rind (optional)
  • 9 oz three cheese tortellini (Buitoni)
  • salt to taste
  • 1/2 tsp fresh ground pepper
  • Parmigiano Reggiano, grated (optional for topping)

Directions:

In a large pot, melt the butter over medium-low heat. When melted, add the celery, onion, carrot and garlic. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.

Add the chicken broth, water, mushrooms, rind and increase heat to medium-high and bring to a boil. When broth boils, add salt (to taste) and black pepper; stir to combine. Reduce heat to low, simmer until mushrooms are soft, about 20 minutes. Add tortellini and cook according to package directions for al dente.

Once cooked, remove the rind, stir to combine and garnish with freshly grated Parmigiano Reggiano if desired.

Makes 12 cups.

References

  1. ^ unami (en.wikipedia.org)
  2. ^ Heather K Jones. (www.heatherkjones.com)
  3. ^ Heather K Jones (www.heatherkjones.com)
  4. ^ The Skinny On Sweeteners (www.skinny-bits.com)
  5. ^ Spinach Tortellini en Brodo recipe (www.gordon-ramsay-recipe.com)

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