Pasta with Cauliflower and White Beans

Pasta with Cauliflower and White Beans
1 large cauliflower, washed and cut into pieces
2 cloves garlic, minced
2 tbsp extra virgin olive oil
1 can white beans/cannelini beans
1/2 cup grated Romano cheese
1/4 cup room temp water
a pinch of salt and pepper for taste

1 lb pasta, cooked

 

Instructions

1. Before starting, bring a large pot of water to a boil for your pasta. Add the pasta and cook as the label directs.

2. In a stock pot, heat olive oil over medium heat. Add garlic, let heat through.

3. Add cauliflower. Stir, coating with the oil and garlic.  

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4. Add a 1/4 cup water, then add beans.

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5. Cook through till cauliflower is soft when poked with a fork, adding salt and pepper to taste.

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6. Toss with cooked pasta and Romano cheese.

DONE!

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Pasta al Forno with Roasted Eggplant

Pasta al Forno with Roasted Eggplant

1lb cooked ziti
My Marinara Sauce  (click link for recipe)
1 eggplant, washed, sliced lengthwise
2 tablespoons of extra virgin olive oil
1.5 cup grated Romano Cheese
1/2 lb fresh mozzarella, cut into rough pieces
16 oz skim Ricotta
1 handful fresh parsley, washed and chopped (2 tablespoons dried)
1 teaspoon ground cinnamon
1 tablespoon ground nutmeg
salt and pepper to taste

There are many parts to this dish, so keeping track of when things are done is key. First start by making the sauce. Once the sauce is a third way cooked, start cooking the pasta and work on the eggplant.

For the Eggplant. Preheat oven to 425 degrees F.

Wash the eggplant then cut lengthwise. Place on a cookie sheet covered in parchment paper that is drizzled with 1 tablespoon of oil ( via two sheets= 2 tbsp ). Let roast in the oven for 20 minutes, until fully cooked and browned around the edges.
Set aside one slice of eggplant cut into strips for the top of the pasta. Cut the rest of the eggplant into small pieces then fold into the sauce.
Set aside.

In a large mixing bowl add the ricotta, 3/4 cup of Romano cheese, parsley, cinnamon, nutmeg and salt and pepper. Incorporate fully.
Set aside.
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Set oven to 350 degrees.

In a baking pan, 13×9, ladle a spoonful of sauce on the bottom and tilt till covered. Add in half the pasta, and ladle sauce over top, slightly mixing in the pan. Then top with remaining pasta.

A tablespoon at a time, dollop the ricotta mixture and place onto the pasta, gently spreading and weighing it into the pasta with a spoon till it almost is to the bottom of the pan. Continue till a few tablespoons are used.
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On top of the ricotta, sprinkle about a quarter cup of Romano on top, then cover with more sauce.

When the top is covered with sauce, dollop more ricotta in spots spreading it through,  Then place the mozzarella on top as well, then cover with remaining Romano. Add the eggplant strips.
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Place in top rack of oven then let bake for 35 minutes until the top is crunchy and the sauce is boiling around the edges. Let stand for 10 minutes after removing it from the oven before serving.

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Pasta with Asparagus

Pasta with Asparagus
2 cups chopped Asparagus (about 17 spears)
1 yellow onion, chopped
2 large cloves of garlic, minced
1/4 cup tepid water
1 tsp salt
1 tsp fresh cracked pepper
1/4 cup grated Romano cheese
2 tbsp extra virgin olive oil

1 lb pasta cooked and drained- use a dense pasta like rigatoni or penne. Here I used celentani, which is a corkscrew type pasta

Asparagus

Asparagus

2 cups chopped asparagus, 1 medium onion chopped and 2 large cloves of garlic minced

2 cups chopped asparagus, 1 medium onion chopped and 2 large cloves of garlic minced

In a large skillet, over medium high heat, add in the oil.  Once heated add in the onion and garlic, saute until translucent.

Saute onion and garlic till translucent

Saute onion and garlic till translucent

Add in the asparagus, and toss in the oil.

Add asparagus and toss in oil

Add asparagus and toss in oil

Once the asparagus is coated well in the hot oil add in the water and continue to cook for 6 minutes, until the asparagus is tender.

Add water and cook for 6 minutes.

Add water and cook for 6 minutes.

Remove from heat.

In a large bowl, add in the pasta along with the asparagus mixture.

Toss and coat the pasta completely, then add in the grated cheese.

Mix well.

Done!

Done!

Done. Ready to serve!

Gallery

Uncomplicated 3 Cheese Lasagna

3 Cheese Lasagna
1 package of no boil lasagna pasta (if you use the pasta type to boil- follow instruction to boil prior to use)
16 oz ricotta
4 oz shredded mozzarella
1 cup grated Romano cheese
1 large egg
1 tsp salt
1 tsp fresh cracked pepper

4 quarts of Tomato Sauce: Click here for the sauce recipe. This recipe will make the amount of sauce you need.
 

Need a 13x9x3 baking pan.

Preheat oven to 375°F.

Combine ricotta, 1/4 cup grated cheese, salt and pepper and eggs. (The rest of the grated cheese is to be sprinkled between layers evenly.)

Ricotta, 1 egg, romano cheese,  and s&p

Ricotta, 1 egg, romano cheese, and s&p

Mixture combined- Ricotta, 1 egg, romano cheese,  and s&p

Mixture combined- Ricotta, 1 egg, romano cheese, and s&p

Spread sauce over bottom of pan, about three ladles full.

Add sauce to the bottom of the pan

Add sauce to the bottom of the pan

Place lasagna over sauce, overlapping to fit. About 5 pieces will fit for one layer; be careful when splitting to fit the sides.

Add one layer of the pasta over the sauce

Add one layer of the pasta over the sauce

Spread layer of ricotta mixture evenly over noodles.

Sprinkle grated cheese evenly over mixture.

Using a spatula (or back of a spoon) spread the ricotta mixture over the dry pasta, then top with a layer of sauce.

Using a spatula (or back of a spoon) spread the ricotta mixture over the dry pasta, then top with a layer of sauce.

Ladle sauce over mixture, spreading to cover.

Repeat layering pasta, remaining mixture, grated cheese and sauce.

Arrange remaining pasta over sauce. This will be your third and top layer.

Spread remaining sauce over pasta. Sprinkle grated cheese then cover with mozzarella cheese evenly over lasagna.

2nd layer of pasta- repeating with layering the mixture and sauce on top, repeat...

2nd layer of pasta- repeating with layering the mixture and sauce on top, repeat…

Bake for 45 minutes; until pasta is completely soft and cheese is bubbly has created a golden crust.

Before baking

Before baking

Let lasagna stand 15 minutes before serving.

DONE!

DONE!


Eat and repeat.