The Culinary Connoisseur
Pasta Pleasers
12
Jul
Jul
If your family is strictly “meat and potatoes”, finding
dairy recipes that will satisfy may present a challenge. Many people find dairy meals to be a lot less
filling than fleishig, even if you serve fish.
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. Unless you are
on a carb-free diet, pasta dishes are a good option. Pasta with vegetables is
nourishing and need not be loaded with fat.
You can even try the recipes with brown rice pasta or whole wheat pasta
for added fiber. Here are some ideas for you to try during the 9 days.
dairy recipes that will satisfy may present a challenge. Many people find dairy meals to be a lot less
filling than fleishig, even if you serve fish.
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. Unless you are
on a carb-free diet, pasta dishes are a good option. Pasta with vegetables is
nourishing and need not be loaded with fat.
You can even try the recipes with brown rice pasta or whole wheat pasta
for added fiber. Here are some ideas for you to try during the 9 days.
For the crumbs:
3 cups panko crumbs
2 garlic cloves, crushed
1/3 cup parsley, checked and chopped or 6 frozen cubes
3 tablespoons olive oil
1/4 teaspoon black pepper
1 cup grated Parmesan cheese, divided
For the mushrooms:
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 teaspoon porcini powder
1 teaspoon kosher teaspoon salt 
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.
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.
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.
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 along with
oregano, parsley and porcini powder.
Season with salt, and pepper and sauté, stirring occasionally, until the
liquid mushrooms give off is evaporated and mushrooms are browned, about 10
minutes.
moderately high heat until foam subsides, then sauté onion and garlic,
stirring, until onion is golden, about 8 minutes. Add mushrooms along with
oregano, parsley and porcini powder.
Season with salt, and pepper and sauté, stirring occasionally, until the
liquid mushrooms give off is evaporated and mushrooms are browned, about 10
minutes.
Stir in 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.
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.
uncovered, until crumbs are golden, 15 to 20 minutes.
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
divided
2 tablespoons chopped fresh basil or 2 teaspoons dried,
crumbled
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
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.
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.
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.
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.