Dairy Delights

If your family is strictly “meat and potatoes”, finding
dairy recipes that will satisfy may present a challenge.  Unless you prepare fish for dinner most
people find dairy meals to be a lot less filling than fleishigs.  You may find yourself with your head in the
refrigerator shortly after leaving the table—not great for dieters and those
watching their weight.  To round out the
meals always include low calorie soups and salads.  Pasta dishes with added vegetables are nourishing
and need not be loaded with fat.  You can
even try them with whole wheat pasta for added fiber. Here are some ideas for
you to try this week.

Pasta and Mushrooms with Parmesan Crumb Topping

For the crumbs:

3 cups coarse fresh bread crumbs from leftover challah

2 garlic cloves, crushed

1/3 cup parsley, checked and chopped

3 tablespoons olive oil

1/4 teaspoon black pepper

2 ounces grated Parmesan cheese, divided

For the mushrooms:

1/2 ounce dried porcini mushrooms (about 1 cup)

1 cup hot water

4 tablespoons butter

4 tablespoons extra-virgin olive oil

1 medium onion, finely chopped

2 garlic cloves, crushed

1 1/4 pounds fresh white mushrooms, trimmed and quartered

1 teaspoon dried oregano, crumbled

1 tablespoon fresh parsley, checked and chopped

1/2 kosher teaspoon salt

1/4 teaspoon black pepper

1 cup milk

1 pound farfalle (bowtie) pasta

Preheat oven to 425 degrees F. Butter a 13- by 9-inch or
other 3-quart glass or oven-to-tableware dish.

Spread out crumbs in a shallow baking pan and bake,
stirring occasionally, until golden, about 6 minutes. Cool completely in pan on
a rack, then toss with garlic, parsley, olive oil, pepper, and 1/2 cup parmesan
cheese.

Soak porcini in boiling-hot water in a bowl until
softened, about 20 minutes.

Drain porcini in a sieve set over a bowl and reserve
soaking liquid, then rinse porcini. Pat dry and finely chop.

Heat butter and olive oil in a large heavy skillet over
moderately high heat until foam subsides, then sauté onion and garlic,
stirring, until onion is golden, about 8 minutes. Add mushrooms, oregano, parsley
salt, and pepper and sauté, stirring occasionally, until liquid mushrooms give
off is evaporated and mushrooms are browned, about 10 minutes.

Stir in chopped porcini, reserved soaking liquid, and milk
and simmer 1 minute.

Meanwhile, cook pasta in a 6 quart pot of boiling salted
water, uncovered, until al dente. Drain in a colander, then transfer to baking
dish and stir in mushroom mixture and remaining cheese.

Sprinkle bread topping evenly over pasta and bake,
uncovered, until crumbs are golden, 15 to 20 minutes.

Spinach-Stuffed Shells

32 jumbo pasta shells

32 ounces frozen chopped spinach, thawed

15 ounces ricotta or farmer cheese

1 cup shredded mozzarella cheese

1 cup (about 4 ounces) grated Parmesan cheese,
divided 

2 tablespoons chopped fresh basil or 2 teaspoons dried,
crumbled

½ teaspoon nutmeg

3 garlic cloves, crushed

1 tablespoon salt

½ teaspoon freshly ground pepper

4 cups marinara or spaghetti sauce, homemade or
store-bought

1 cup shredded mozzarella cheese

Preheat oven to 350 degrees F.

Cook pasta shells in 6 quarts boiling water for 10
minutes or just al dente. Drain and rinse.

Squeeze spinach dry and place spinach in a large bowl.
Add ricotta or farmer cheese, mozzarella, 1/2 cup Parmesan, nutmeg, basil and
garlic to bowl. Stir in salt and pepper and mix well to blend all filling
ingredients.

 Spread 1/2 cup
marinara sauce evenly over the bottom of 9×13-inch baking dish. Fill each pasta
shell with 1 ½ to 2 tablespoons spinach mixture. Place shells, filling side up,
in dish. Pour remaining marinara sauce over shells. Sprinkle with 1 cup
mozzarella and remaining 1/2 cup Parmesan. Cover loosely with foil and bake
until heated through, about 40 minutes. Serve immediately.