Springy Shells

I am BAACKKKKK!

I am a horrible blogger. This spring has been the busiest on record and while I have been still putting dinner on the table and trying new recipes, I have done very little blogging. So this week is my catch up week. The worst part is I have some photos of food that look so good but I have no clue what it is. Hard to remember food you ate a month ago.

Spring is upon us and its almost time for the summer grilling season to kick up. I have been noticing so much fresh produce on the shelves and it makes me Happy Happy Happy to be able to get more veggies into every meal. This is a great dish for such a meal......if you want to see really beautiful pictures of this dish click on the link. I only hope to take such lovely photos of my food someday

Springy Shells

borrowed from the Pioneer Women Cooks

Ingredients

• 16 ounces, weight Pasta Shells (medium) Or Other Short Pasta** I used the Barilla Whole wheat**
• 1 pound Asparagus (cut Into 1 1/2 Inch Pieces) Discard Tough Pieces
• ½ pounds Broccoli, Cut Into Small Florets
• ½ pounds Zucchini (about 1 Medium Zucchini) Diced
• ½ cups Frozen Peas
• 3 whole Green Onions Sliced (white & Light Green Parts)
• 3 cloves Garlic, Minced
• 4 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 20 ounces, weight Ricotta Cheese (20 - 22 Ozs.)
• ½ teaspoons Salt
• 2 whole Eggs
• 1-½ cup Parmesan Cheese
• Black Pepper, Freshly Ground
• Extra Olive Oil For Drizzling

Preparation Instructions

Preheat oven to 350 degrees.

Cook pasta until extremely al dente—with still quite a bit of bite.

Melt butter with the olive oil over medium-low to medium heat, then add in the garlic. Add the asparagus to the pan and cook for five minutes. Sprinkle in a little salt.

Add the broccoli and cook for one minute, then add the zucchini and cook for one or two more minutes. Add the frozen peas, still together then turn off the heat. Set aside.

In a separate bowl, mix the ricotta, eggs, salt, and pepper until well combined.

Assembly:

Butter a 9×13-inch baking dish. Add half the pasta, then spread 1/3 cup of the ricotta mixture over the surface. Sprinkle 1/3 of the Parmesan over the ricotta, then ½ of the vegetables. Repeat with the rest of the pasta, the rest of the ricotta, and another 1/3 of the Parmesan. End with the rest of the vegetables and the rest of the Parmesan.

Drizzle with a couple of tablespoons olive oil, then bake for 25 minutes on 350 degrees or until nice and hot.

Serve with extra Parmesan, crusty French bread, and chilled white wine. Yummy!

VERDICT

This was so easy. In the time it took to boil the pasta the rest of it was put together and then it was a simple pop in the oven and wahoo it was delicious. I loved the leftovers too. It is a great way to get more veggies into your family, perfect as a spring side dish with chicken and just an all around great dish. I would love to serve this to company because its so pretty with all the greens. I am happy to have this recipe in my book to use again and again

Roasted Vegetable Lasagna

I made a yucky dinner tonight so no need to post about that, so I will blog about a dish I have made 3 times since 1st finding the recipe....3 times since early Nov. 09 means its a keeper for sure!!!

Roasted Vegetable Lasagna

from Dinners for a Year and Beyond

serves 8 generously

2 zucchini, sliced lengthwise

2 yellow squash, sliced lengthwise

1 medium eggplant, sliced in 1/2 inch rounds

2 red peppers, sliced

3 portebello mushrooms, sliced***I omitted because I dont like the fungus***

olive oil

salt

pepper

2 tablespoons olive oil

1 medium onion, diced

1 (28 ounce) can crushed tomatoes

1 (14 ounce) can tomato sauce

2 stalks of fresh basil or 2 teaspoons dried

1 teaspoon sugar

1 (16 ounce) carton of ricotta cheese

1 egg, beaten

1 cup Parmesan cheese, grated

2 cups mozzarella cheese, shredded

1 (1/2 pound) package oven ready lasagna noodles (I like Ronzoni brand)

Preheat oven to 400 degrees.

Lightly oil 2 large baking sheets. Place the vegetables on the baking sheets in a single layer. Drizzle with olive oil and season with salt and pepper. Roast in oven for about 30 minutes or until lightly browned. Remove from oven and set aside. Reduce oven temperature to 350 degrees.

To make the sauce, saute onions in the 2 tablespoons of olive oil until transparent. Add the crushed tomatoes, tomato sauce, basil, and sugar and simmer sauce for about 20 - 30 minutes. Season to taste with salt and pepper.

In a small bowl combine the ricotta cheese, the egg, and 1/2 of the Parmesan cheese. In a 9 x 13 inch baking dish, spread about 1 1/2 cups of the sauce. Place 3 pieces crosswise evenly over the sauce. The pieces should not overlap because they expand when baked. Spread 1/3 of the ricotta mixture evenly over the pasta. Spread 1/2 of the roasted vegetables over the cheese. Top with 1/3 of the mozzarella cheese. Top with 1 1/2 cups of the sauce. Repeat the layering of the noodles, ricotta mixture, vegetables, mozzarella cheese, and sauce. Top with another layer of noodles and the remaining ricotta mixture, sauce and ending with the mozzarella cheese. Sprinkle the remaining half of the Parmesan cheese on top.

Bake for 30 - 40 minutes until hot and bubbly. Let stand 5 minutes before slicing. Serve with additional sauce.

Note -- the lasagna can be made ahead of time and baked and cooled. Cut into pieces and package for the refrigerator. Reheat in the microwave on 70% power for 1 - 2 minutes.

VERDICT

I am sure it seems like a lot to make but the sauce is easily made while the veggies are roasting and it is really quick to put together, trust me I made this a few times and it gets quicker and quicker each time. You could use jarred sauce too if you must but I think you would be missing a little more of the fresh flavors. I have tried to make veggie lasagna in the past and it always seems so wet and gross. Just by roasting them they are heavenly. The ONLY thing I changed was the 2nd time I made it I chopped the veggies once they were roasted because they are more easily hidden from the kids and they dont even know they are eating them because they are mixed in with everything else on the plate...score 1 for sneaky mom. So get the ingredients and make this lasagna you wont be sorry.

Roasted Cauliflower

This is one of my all time favorite cauliflower dishes, who knew after all these years it could be so tasty!

Oven Roasted Cauliflower

serving size 1 cup ****3 Weight Watchers Points Plus****

6 cups uncooked cauliflower florets (about 1 large) cut small

3 garlic cloves, chopped

1/4 cup olive oil

kosher salt and fresh pepper

juice of 1/4 lemon

1/4 cup Parmigiano Reggiano, freshly grated

Preheat oven to 450°F.

Combine cauliflower, olive oil, lemon juice, garlic, salt and pepper well so all the florets are coated and seasoned. Place in a large shallow roasting pan and place in the center of the oven.

Roast for about 25-35 munites, turning florets occasionally so they are evenly cooked. Remove from oven and top with Parmigiano Reggiano and additional salt and pepper if needed.

Cauliflower Mash

2 sickish kids and dinner to make…..its Shake and Bake time. Its my dirty little secret but yes I do occasionally make Shake and Bake. I know its gross and full of salt and other gross things I cant pronounce, but I love it. And its fast and that was what I needed tonight. I had already made chicken noodle soup for lunch so I wasn’t in the mood to cook. I had picked a recipe that involved pounding out the chicken and I was in no mood. So my trashy chicken was on the menu….WITH the best side dish ever. If you have never tried Cauliflower mash you must do it NOW!!!!! And don't try to tell me you don't like cauliflower. If I made these for you, you wouldn't even know they weren't potatoes.

Cauliflower Mash
and Original Recipe

1 head cauliflower
1 tablespoon cream cheese , softened
1/4 cup grated Parmesan
1 clove garlic minced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1-2 tablespoons butter

Put a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces.
Cook in boiling water for about 6 minutes, or until well done.
Drain well; do not let cool and dry them in a large bowl by putting paper towel in, pour the cauliflower in and then put another towel on top.
In the bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
Put butter in and when melted stir.

**You can also add roasted garlic, bacon & cheddar, broccoli & cheddar, fresh chives anything you would do to regular potatoes.