My Recipe Reviews

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pasta

Spinach, Pasta and 3-Cheese Bake

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Spinach, Pasta and 3-Cheese Bake

I finally got my hands on Half Baked Harvest’s Super Simple Cookbook that came out October of 2019! This book by Tieghan Gerard is amazing.

There are beautiful full-page photographs for each recipe, which I like. It’s nice to see what the end result is supposed to look like, even if mine don’t really ever turn out like the photo.

The first recipe I wanted to make is Spinach and Artichoke Mac-and-Cheese Bake on page 125. You may notice a tiny discrepancy between the original name and my Spinach, Pasta and 3-Cheese Bake. There’s a reason for that…

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Pasta Sauce Raphael from The Silver Palate

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Here’s a good, hearty pasta dish for you – Pasta Sauce Raphael from The Silver Palate cookbook. It’s full of tomatoes, garlic, onions, spices, and a few artichokes and is accidentally vegetarian.

We don’t specifically look for vegetarian recipes and I usually don’t realize it is vegetarian until I’m writing up the recipe. I just cook what looks good to me!

 
This was easy to throw together, but you need to have your stuff chopped and spices ready to put in the pan when it calls for it. If not, you’ll be scrambling while the oil is sizzling!

Yes, that happened to me. I put the onions in the oil and then discovered I hadn’t taken the spices out of the cabinet yet. You would’ve been amazed an old lady like me could move that fast. All is well…it worked out and the end result was a tasty, filling Saturday lunch.

I adapted this Pasta Sauce Raphael from The Silver Palate and the only other change I’d make is to tone down the black pepper by about half. The original recipe I was going by calls for 1 tablespoon and from the comment below in the Comments section, an earlier recipe calls for 3 tablespoons.

What? You can taste and decide. I love black pepper and sometimes overdo it, but this is a titch (or a ton) too much!

Not sure who Raphael is, but he sure makes a tasty, hearty sauce!

Pasta Sauce Raphael

Pasta Sauce Raphael from The Silver Palate

Yield: 4 - 5
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Nice tangy, but peppery, sauce with chunks of artichokes. 

Ingredients

  • 1, 6 oz. jar marinated artichoke hearts in oil
  • 1/8 C. olive oil
  • 1 small shallot, chopped finely
  • 1 tbsp minced garlic
  • 1/4 tsp dried oregano
  • 1/4 tsp dried basil
  • 1 tsp coarsely ground black pepper
  • 1/2 tsp. salt
  • Pinch of dried red pepper flakes
  • 1, 14 oz. can crushed tomatoes
  • 1/4 C. freshly grated Parmesan cheese
  • 1/8 C. chopped fresh Italian (flat-leaf) parsley
  • 8-10 oz of your favorite pasta (I used linguini)

Instructions

  1. Drain the artichoke hearts into a bowl, retaining the marinade liquid.
  2. Heat the olive oil in a medium saucepan.  Add the onions, garlic, oregano, basil, black pepper, salt, red pepper flakes, and reserved artichoke marinade liquid.  Saute over medium-low heat until the onions and garlic are soft and translucent, about 8-10 minutes.
  3. Add the tomatoes and simmer for about 20 minutes.  While the sauce is simmering, make your pasta (I used linguini).
  4. Add the artichoke hearts, Parmesan, and parsley and about 1/4 cup of water.  Stir and simmer another 5 minutes.  If you want it thinner, add a little more water and simmer awhile longer.  Serve immediately over pasta. 

Notes

Tips and Stuff:

Have your ingredients out and ready to add to the heated oil.

I would double the artichokes next time (but not double the liquid)- weren't quite enough for us!

Nutrition Information:
Yield: 5 Serving Size: 1 serving
Amount Per Serving: Calories: 861Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 4mgSodium: 817mgCarbohydrates: 152gFiber: 12gSugar: 7gProtein: 30g

Nutrition Values are Approximate

© The Silver Palate
Category: Pasta

Lemony Carbonara Pasta (Cooking for Two)

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It’s still citrus season and this Lemony Carbonara Pasta from Ted Cavanaugh at Bon Appetit uses lemon juice and zest very nicely.

It’s a fairly easy recipe that’s quick to throw together as along as you have all of your ingredients prepped. It also uses up a couple of egg yolks that I had leftover from the Peanut Butter Pretzel Cake last week!

The result is a tasty, basic pasta dish that doesn’t have a bunch of weird ingredients. I halved the original recipe and used bacon instead of guanciale (salt-cured pork jowl). Darn, I ran out of pork jowl a couple of days ago.

The hot pasta will cook the yolks without scrambling them and creates a creamy, light sauce that goes very well over your pasta of choice.

Pair Lemony Carbonara Pasta with some nice garlic bread and maybe a little salad and you’ve got a great dinner in front of you!

Lemony Carbonara Pasta (Cooking for Two)

Lemony Carbonara Pasta (Cooking for Two)

Yield: 2
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Very good, hearty pasta dish that's easy on the ingredients.  Pair with some fresh garlic bread.

Ingredients

  • 2 tsp olive oil
  • 3 oz sliced bacon, cut crosswise into 1/2" pieces, (2-3 slices)
  • 2 tbsp onion, diced
  • 2 garlic cloves, diced
  • 1/2 tsp freshly ground black pepper
  • 6 oz spaghetti, or your favorite pasta
  • 1 oz Parmesan cheese, freshly grated, plus a little more for the final dish
  • 2 large egg yolks, stirred lightly with a fork
  • 1/2 tsp finely grated lemon zest
  • 1 tbsp fresh lemon juice

Instructions

  1. Boil a large pot of salted water and add pasta.  Cook and stir occasionally until al dente, about 8 minutes.  Drain and reserve 3/4 cup of the pasta water.
  2. While pasta is cooking, heat oil in a large skillet over medium heat.  Cook the bacon pieces, stirring often, until browned and slightly crisp, 3-4 minutes.  Add the onion and garlic and stir occasionally until softened, about 3 minutes.  Add the pepper and stir until fragrant, about 30 seconds.   Turn heat to low.
  3. Add the drained pasta to the pan with the bacon mixture along with 1/4 cup of the pasta water and 1/2 of the Parmesan cheese.  Toss to coat. 
  4. Remove the skillet from the heat and add the egg yolks, stirring while adding them.  Toss again and add remaining pasta water if needed.  The sauce should be smooth and glossy. 
  5. Add the grated lemon zest, lemon juice and the other 1/2 of the Parmesan.  Toss to coat, taste,  and season with salt if needed.
  6. Divide the pasta among the bowls and add more grated Parmesan if desired.

Notes

Tips and Stuff:

The original recipe called for shallots, so if you have them feel free to use them.

Be sure and use most of the pasta water to thin the sauce - it will thicken upon sitting for a minute and you need the water so it won't thicken and be gluey.

Next time I'll probably use a little less lemon juice, but hey, it's called Lemony Carbonara Pasta, so it's up to you.

Nutrition Information:
Yield: 2 Serving Size: 1 serving
Amount Per Serving: Calories: 638Total Fat: 32gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 333mgSodium: 1053mgCarbohydrates: 52gFiber: 3gSugar: 2gProtein: 35g

Nutrition Values are Approximate

© Ted Cavanaugh, Bon Appetit
Category: Cooking for Two

Shells with Young Peas and Mushrooms (Conchiglie con Piselli e Funghi)

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Since getting Lidia Bastianich’s “Lidia’s Favorite Recipes,” I’ve been on an Italian food kick. Besides the braciole (Braised Beef Rolls) from a few days ago, I also tried Shells with Young Peas and Mushrooms. It sounds more Italian as Conchiglie con Piselli e Funghi, but is much simplier to say the other way!

Even though the name is complicated, I was drawn to the simplicity of this recipe and the fresh ingredients. It was quick and easy to throw together for a weeknight dinner and we enjoyed it with a side of toasted, buttered garlic bread.

I made a few little additions – some minced garlic and a drizzle of olive oil at the end. Lidia Bastianich is very clear that her recipes are flexible and encourages changing out ingredients as they are in season.

This pasta is a simple, delicious dinner and I’ll definitely make it again.

Shells with Young Peas and Mushrooms is another winner recipe from Lidia Bastianich!  

 

Shells with Young Peas and Mushrooms

Shells with Young Peas and Mushrooms

Yield: 6 - 8
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Great, easy combination of pasta, peas and mushrooms.

Ingredients

  • 1 1/2 C frozen baby peas or shelled fresh young peas
  • 2 tbsp extra-virgin olive oil
  • 2 slices bacon, finely chopped
  • 1/2 C spring onions or scallions
  • 2 C cleaned and sliced mixed mushrooms (such as shiitake, oyster, crimini)
  • 2 cloves minced garlic
  • 2 C chicken stock or canned chicken broth
  • 1 tbsp butter
  • freshly ground black pepper and salt
  • 1 lb small pasta shells (conchiglie)
  • 1/2 C freshly grated Grana Padano or Parmigiano-Reggiano cheese

Instructions

  1. Bring a large pot of salted water to a boil for the pasta.
  2. If using fresh peas, blanch them in a medium saucepan of boiling water for 2 minutes, drain and rinse until cool.  If using frozen peas, defrost and drain them, but do not blanch.
  3. Heat the 2 tbsp of olive oil in a large skillet over medium heat.  Add the bacon and onions, and saute, stirring until the onions are wilted, about 4 minutes.  Add the sliced mushrooms, minced garlic, and sprinkle the mixture with salt.  Continue to cook the mushrooms, stirring occasionally, until the mushrooms have released and lost their moisture, about 5 minutes.
  4. Pour in the chicken broth, peas, and butter, and season the entire pan to taste with salt and pepper.  Simmer until the liquid is reduced by half, about 10 minutes.  Salt and pepper again if necessary.
  5. Meanwhile, add the shells to the boiling water and cook, stirring occasionally, until tender-firm - about 10-12 minutes.  Save 1/2 cup of the pasta water.
  6. Drain the pasta and return it to the empty pot and set over low heat.  Pour in the mushroom/pea mixture and stir over low heat until pasta is coated.  If the mixture is a little dry, add desired amount of pasta water until it's the consistency you'd like.  (I also drizzled about a teaspoon of olive oil over the pasta mixture.)
  7. Remove from the heat and add the grated cheese.  Taste and lightly salt and pepper if needed.  Toss well and serve.  Sprinkle a little cheese over each serving or have available for your guests/family.

Notes

Tips and Stuff:

I used medium shells, but only because I couldn't find the small shells (conchiglie).

I used all sliced crimini mushrooms.

If you want this vegetarian, replace the bacon with another tbsp of olive oil and replace the chicken broth with vegetable broth.

I had it for leftovers for days.  On one day for a work lunch I added chopped rotisserie chicken, added a little water for moisture and it made a great microwaved entree!

Nutrition Information:
Yield: 8 Serving Size: 1 serving
Amount Per Serving: Calories: 312Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 27mgSodium: 544mgCarbohydrates: 33gFiber: 5gSugar: 6gProtein: 17g

Nutrition Values are Approximate

© Slightly adapted from Lidia Bastianich
Category: Pasta

Saucy Spinach Manicotti

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If you’ve never been to Jimmy’s in Dallas, plan to make a trip soon. It’s an Italian food store and deli/sandwich shop a few miles North East of downtown and they have an amazing array of Italian goods – from house-made pizza dough to olive oils and Italian canned tomatoes. There are Italian cookies, olive oils, cheeses…you name it, they’ve got it.

We love to go there and browse the narrow aisles and see what new fun stuff we can find. Usually we come home with pizza dough, pepperoni, sopressata (thinly sliced Italian-style salami), and a big wedge of Parmesan.

Bret loves their cannoli, both original and their chocolate version. He came home last time with Parmesan and a box of manicotti, so I was all set to make this wonderful Saucy Spinach Manicotti using good stuff from Jimmy’s!

It was fairly easy to throw together, but if you’ve ever made manicotti you know that stuffing the shells is a little time consuming and messy. If you fill one end of the cooked shell, turn it around and fill the other end, it makes it a little easier and the shell doesn’t tear.

I found that the filling needed a little more salt, but taste it before adding the eggs and make your own determination. I tend to like things salty.

The filling was creamy and the addition of spinach made me feel that, besides all the cheese, at least I was eating a green vegetable.

Next time I’ll use lightly sauteed fresh spinach instead of the frozen because the frozen seemed a little stringy to me. If you use frozen, be sure and squeeze the liquid out of it (wring it in a paper towel) two or three times.

The original recipe for this comes from Rachael Ray, but I took great liberties with it and adapted it to my own tastes. If you want to make fresh marinara, the link will take you to her recipe in which she has instructions for that. I prefer to use my favorite bottled marinara.

We enjoyed this Saucy Spinach Manicotti and I will probably make it again. It could easily be cut in half, but if you have a lot left over it can be frozen successfully.

Saucy Spinach Manicotti

Saucy Spinach Manicotti

Yield: 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Creamy, flavorful ricotta filling baked with tons 'o cheese.

Ingredients

  • salt
  • 12 manicotti shells
  • 4 C marinara sauce, (your favorite)
  • The Filling:
  • One 10-ounce package chopped frozen spinach, , wrung dry
  • 4 cups ricotta
  • 1 1/2 cup grated Parmigiano-Reggiano
  • 1 tsp salt
  • 1/2 tsp freshly ground pepper
  • Freshly grated nutmeg
  • 2 eggs, , lightly beaten
  • 2 cups shredded mozzarella

Instructions

  1. Bring a large pot of water to a boil. Salt the water and cook the manicotti until shy of al dente, 5 to 6 minutes. Drain and cool so you can fill it later.
  2. Pour 2 cups of the sauce into a very large baking dish.  Preheat the oven to 425°.
  3. For the filling: Mix together in a large bowl the spinach, ricotta, 1 cup of the Parmesan, salt and pepper to taste and a little nutmeg. Taste to adjust seasonings before adding the eggs.
  4. Once the eggs are mixed in, spoon the filling into a large zip-lock bag and trim one corner. Pipe the filling into the manicotti and place in the baking dish. Cover the casserole with the remaining 2 cups of sauce, rest of the Parmesan and all of the mozzarella. 
  5. Bake until brown and bubbly, 30 to 35 minutes.  If it starts browning too much, lay a piece of aluminum foil on top.

Notes

To make stuffing the manicotti easier, fill one end of shell, then turned it around and fill the other end of the shell.  

To decide what size of baking dish to use, before starting the recipe arrange the uncooked shells into the empty dish and make sure they will all fit (remembering you'll also have sauce in there).  

Put a cookie sheet on the rack below the manicotti while baking in case some of the sauce spills over.

Nutrition Information:
Yield: 6 Serving Size: 1 serving
Amount Per Serving: Calories: 671Total Fat: 31gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 157mgSodium: 2134mgCarbohydrates: 54gFiber: 6gSugar: 11gProtein: 44g

Nutrition Values are Approximate

© sblades
Category: Pasta