Baked Penne with Roasted Vegetables

A Great Main Course, or delicious side -

Baked Penne with Roasted Vegetables

Recipe courtesy Giada De Laurentiis

please click here to see the Food Network

(Photos from Jack's Kitchen)

Ingredients

• 2 red peppers, cored and cut into 1-inch wide strips
• 2 zucchini, quartered lengthwise and cut into 1-inch cubes
• 2 summer squash, quartered lengthwise and cut into 1-inch cubes

• 4 cremini mushrooms, halved

• 1 yellow onion, peeled and sliced into 1-inch strips

• 1/4 cup extra-virgin olive oil

• 1 teaspoon salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 tablespoon dried Italian herb mix or herbs de Provence
• 1 pound penne pasta
• 3 cups marinara sauce (store bought or homemade)
• 1 cup grated fontina cheese
• 1/2 cup grated smoked mozzarella
• 1 1/2 cups frozen peas, thawed
• 1/4 cup grated Parmesan, plus 1/3 cup for topping
• 2 tablespoons butter, cut into small pieces

Directions

Preheat the oven to 450 degrees F.

On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

Baked Penne and Chicken with Roasted Vegetables

Baked Penne and Chicken with Roasted Vegetables

Adapted from Giada De Laurentiis’ vegetarian meal found on the Food Network's site here.

Prep Time: 25 min

Cook Time: 40 min

Serves: 6

Ingredients

• 2 red peppers, cored and cut into 1-inch wide strips
• 2 zucchini, quartered lengthwise and cut into 1-inch cubes
• 2 summer squash, quartered lengthwise and cut into 1-inch cubes
• 4 cremini mushrooms, halved
• 1 yellow onion, peeled and sliced into 1-inch strips
• 1/4 cup extra-virgin olive oil
• 1 teaspoon salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 tablespoon dried Italian herb mix or herbs de Provence
• 1 pound penne pasta
• 3 cups marinara sauce (store bought or homemade)
• 1 cup grated fontina cheese
• 1/2 cup grated smoked mozzarella
• 1 1/2 cups frozen peas, thawed
• 1/4 cup grated Parmesan, plus 1/3 cup for topping
• 2 tablespoons butter, cut into small pieces
• optional 2 chicken breasts
• optional ground sausage
• optional roasted garlic

Directions

• Preheat the oven to 450 degrees F.

• On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

• In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

• Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

Chicken Parmesan

Recipes courtesy  of 

Tyler Florence 

and

Giada de Laurentiis

(photos from Jack's kitchen)

Simple Tomato Sauce:

recipe courtesy of Giada de Laurentiis

• 1/2 cup extra-virgin olive oil

• 1 small onion, chopped

• 2 cloves garlic, chopped

• 1 stalk celery, chopped

• 1 carrot, chopped

• Sea salt and freshly ground black pepper

• 2 (32-ounce) cans crushed tomatoes

• 4 to 6 basil leaves

• 2 dried bay leaves

• 4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Chicken Parmesan with Marinara Sauce

Recipe courtesy  of Tyler Florence

(photos from Jack's kitchen)

Ingredients

• 1/4 cup extra-virgin olive oil, plus 3 tablespoons

• 1 medium onion, chopped

• 2 garlic cloves, minced

• 2 bay leaves

• 1/2 cup kalamata olives, pitted

• 1/2 bunch fresh basil leaves

• 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed

• Pinch sugar

• Pinch red pepper flakes

• Kosher salt and freshly ground black pepper

• 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)

• 1/2 cup all-purpose flour

• Kosher salt and freshly ground black pepper

• 2 large eggs, lightly beaten

• 1 tablespoon water

• 1 cup dried plain bread crumbs

• 1 cup freshly grated Parmesan, plus extra for sprinkling

• 1/2 cup chopped flat-leaf parsley leaves

• 2 teaspoons garlic powder

• 1 (8-ounce) ball fresh mozzarella, thinly sliced

• 1 pound spaghetti pasta, cooked al dente

   

Directions

Preheat the oven to 350 degrees F.

Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil, reserve the rest of the basil for finishing the chicken. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, red pepper flakes, salt and pepper. Lower the heat, cover, and keep warm.

Get the ingredients together for the chicken so you have a little assembly line. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, add the 1 cup parmesan, chopped parsley, and garlic powder Season with salt and pepper and stir with a fork until thoroughly combined.

Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

Ladle the tomato-olive sauce over the chicken and arrange the mozzarella on top. Sprinkle with Parmesan, and remaining basil. 

Bake for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.

Spinach and Cheese Stuffed Manicotti

Some recipes are perfect for preparing ahead of time, placing them either in the freezer weeks in advance, or simply storing in the refrigerator for a day or two. Stuffed Manicotti is one of those recipes.

The fun thing about pasta recipes and casseroles, is that ingredients may easily be substituted or changed to fit your family's taste buds. They can also be changed to accommodate what might be available in the pantry or refrigerator at any given time without having to go shopping.

For great tomato pasta sauce, please check out our recipe here.

Today's Manicotti version is adapted from Ernie's recipe at ALL-RECIPES.  (Photos taken in Jack's kitchen.)

Cook Time: 45 - 60 Minutes

Servings: 6 -10 servings

INGREDIENTS:

1 (15 ounce) container ricotta cheese

1 (10 ounce) package frozen chopped

spinach, thawed and squeezed dry

1/2 cup minced onion

1 egg

2 teaspoons minced fresh parsley

1/4 cup chopped basil

1/2 teaspoon pepper

1/4 teaspoon garlic powder

1 1/2 cups shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese, divided

6 1/2 cups Tomato Sauce

1 1/2 cups water

1 (8 ounce) package manicotti shells

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, combine ricotta, spinach, onion and egg. Season with your choice of herbs, pepper and garlic powder. Pepper flakes easily awaken this recipe even further. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together pasta sauce and water.

3. Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. 

4. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.

5. Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.

Serve hot. The leftovers may be saved for a few days, or stored in the freezer for another meal on a busy day.

Beef and Cheese Manicotti

Recipe courtesy of Giada De Laurentiis.  For a peek at Giada's video, please click here.

Photo is also courtesy of Giada De Laurentiis. We make our pasta with less cheese, so Jack's Kitchen recipe is shown below.

• Cook Time: 40 min

• Level:• Intermediate

• Yield:  6 servings

Ingredients

• 4 teaspoons olive oil

• 1 medium onion, coarsely chopped

• 1 pound ground beef

• Salt and freshly ground black pepper

• 14 (8-ounce package) manicotti

• 1 (15-ounce) container whole-milk ricotta

• 3 cups shredded mozzarella

• 1 cup grated Parmesan

• 2 tablespoons chopped fresh Italian parsley leaves

• 2 garlic cloves, minced

• 3 cups marinara sauce

• 2 tablespoons butter, cut into pieces

Directions

• Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.

• Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

• Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.

• Preheat the oven to 350 degrees F.

• Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

• Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

This photo from our kitchen does not contain as much cheese (or saturated fat) as the delicious recipe found on the Food Network's website.

Collard Spaghetti

FEATURE RECIPE from friend MARIA GOODSELL

(many thanks to Maria for the recipe and photo)

Sharing a healthy, fabulous recipe which has helped GERD (commonly known as Acid Reflux Disease), Maria says:

"I love my spaghetti but cannot tolerate the sauce.  I found out, though, that I can handle fresh tomatoes if not overcooked.  Here is my recipe for a not so conventional spaghetti."

Ingredients:

1 onion, chopped

1 green bell pepper, chopped

2 cloves of garlic, minced

1 lb. ground beef

2 green onions, chopped

Collard Greens, chopped (as much as you like)

2 large tomatoes, chopped

Dry Oregano to taste

Dry Basil to taste

Salt and Pepper to taste

Spaghetti or other favorite pasta

Method:

Saute 1 onion, 1 green pepper and two cloves of garlic until

translucent but  not brown.  

Add 1/2  to 1 lb. ground beef.

Saute until lightly browned.

Add  tops of 2 green onions, pre-cooked chopped collard greens (as much as you like, it is delicious), 2 large chopped tomatoes, dry oregano and basil to taste, as well as salt and pepper.  

Spoon over spaghetti.

Serves 4 to 6 people.

Maria adds, "Try it, you might like it and it is all fresh and good for you."

Stuffed Shells with Spinach and Cheese

Ingredients:

25 Jumbo Pasta Shells (partially boiled in salted water)

4-6 cups Marinara Sauce

1/2 cup Parmasean Cheese

15 ounce Ricotta Cheese

3/4 cup Mozzerella Cheese

1 bag Beasley Farm spinach (or package of frozen chopped spinach)

3 egg yokes

2 tbsp freshly chopped parsley

2 tbsp freshly chopped oregano

2 tbsp freshly chopped basil

salt and pepper to taste

Method:

Mixture fills 25 shells

In a mixing bowl mix together all ingredients except shells and maraink sauce, reserving 1/2 mozzerella for later use. 

Partially cook Pasta Shells in salted water, drain and place on paper towels or towels to dry, being careful to keep them separate so they don’t stick together.

In 10” x 14” baking dish, spoon a layer of marinara sauce on bottom.

Once dry and cool, fill shells with 1.5 tbsp cheese mixture and nestle onto the marinara sauce. 

Cover shells with remaining sauce. Sprinkle remaining mozzerella on top. Bake at 350 about 1/3 way down in oven, for 25-30 minutes until cheese is melted and casserole is bubbly.

Serve with greens, salad, cucumbers, garlic bread if desired. 

Options: be creative with the stuffing, remembering that you may put anything in the stuffing, including broccoli, bacon, left over vegetables from the last few nights’ dinners.