Pasta & Stuffing Recipes

Mario Batali's Goat Cheese Ravioli with Orange and Fennel

TOTAL: 1 HR | 6 SERVINGS

Ingredients

• 11 ounces fresh goat cheese, softened
• 1/4 cup milk
• 1 tablespoon chopped flat-leaf parsley
• 1/4 teaspoon chopped sage
• 1/4 teaspoon chopped rosemary
• 1/4 teaspoon chopped thyme
• 1/4 teaspoon freshly grated nutmeg
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• Salt and freshly ground pepper
• All-purpose flour, for dusting
• One 12-ounce package wonton wrappers 
• 1 stick unsalted butter
• 2 tablespoons coarsely chopped ??? fronds
• 1/2 teaspoon finely grated orange zest
• Pinch of fennel pollen

Instructions

1. In a bowl, combine the goat cheese, milk, parsley, sage, rosemary, thyme, nutmeg, and 1/4 cup of the Parmigiano and season with salt and pepper. Refrigerate for 10 minutes. 
2. Line a baking sheet with wax paper and dust with flour. Arrange 6 wonton wrappers on a work surface and brush with water. Drop teaspoons of the goat cheese mixture onto the center of each wonton. Fold into triangles, pressing out the air to seal. Transfer the ravioli to the baking sheet and repeat with the remaining wonton wrappers and filling. 

Kale Pesto Over Pasta and Beans

Serves: 6

Ingredients

• 6 ounces whole wheat or brown rice penne pasta, cooked al dente
• 1 bunch kale, tough stems removed and chopped
• 1/2 cup pine nuts, lightly toasted*
• 5 cloves garlic, minced
• 1/4 cup unsweetened soy, hemp or almond milk
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• 1/4 teaspoon crushed red pepper flakes
• 6 cups baby spinach
• 3 cups cooked cannellini beans* or 2 (15 ounce) cans cannellini beans low sodium or no-salt-added, drained

Instructions

1. Cook pasta according to package directions. 
2. Steam kale until tender and pat dry. In a food processor, combine steamed kale, pine nuts, garlic, soy milk and lemon juice until a thick pesto is formed. 
3. In a non-stick skillet, heat olive oil and red pepper flakes for 1 minute over medium heat. Add spinach and heat for 3 minutes or until spinach is soft. Add pesto. 
4. Mix pasta and beans. Pour sauce over top. 

* Use 1 cup dry beans. See cooking instructions on page 195. 

* Lightly toast pine nuts in a pan over medium heat for 3 minutes, shaking pan frequently. 

Make-Ahead Mac & Cheese Cups

PREP: 30 minutes

BAKE: 1 hour 5 minutes at 350°F

Ingredients

• 1 16-ounce package Publix elbow macaroni 
• Nonstick cooking spray*
• 3 tablespoons olive oil*
• 1/4 cup all-purpose flour*
• 1 teaspoon salt
• 4 cups low-fat milk*
• 2 cups shredded extra-sharp cheddar cheese* (8 ounces) 
• 1/3 cup grated Parmesan cheese
• 2 tablespoons Dijon-style mustard
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon smoked paprika or sweet paprika (optional) 

Instructions

1. Cook macaroni according to package directions. Drain; return to pot. Cover; set aside. Coat nine 10-ounce or twelve 6-ounce ramekins or custard cups with nonstick cooking spray. 
2. Meanwhile, heat oil in medium saucepan. Stir in flour and salt; cook 1 minute. Whisk in milk, stirring, until sauce comes to a boil; cook 1 minute. Remove from heat. Whisk in cheddar cheese, Parmesan cheese, mustard, and pepper until smooth. Add mixture to macaroni; toss to blend. Spoon into prepared dishes; cool completely. Sprinkle with paprika. 
3. Cover dishes with foil and freeze for up to 3 months. 
4. To cook frozen mac & cheese cups, preheat oven to 350°F. Bake, covered, for 30 minutes. Uncover and bake until heated through and tops are golden, about 35 minutes more. 
5. To bake without freezing: prepare steps 1 and 2 as directed. Preheat oven to 350°F. Bake, covered, for 20 minutes. Uncover and bake about 15 minutes more or until heated through. Makes 9 servings

Make Ahead Tip: For a shorter baking time: prepare steps 1 through 3 as directed. Thaw cups overnight in the refrigerator. Preheat oven to 350°F. Bake, covered, for 20 minutes. Uncover and bake about 20 minutes more or until heated through. 

Nutrition Facts (per serving): 400 cal., 16 g total fat (7 g sat. fat), 34 mg chol., 588 mg sodium, 46 g carb., 2 g fiber, 7 g sugar, 18 g protein

*Available Organic

Whole Wheat Pasta with Ricotta and Vegetables

START TO FINISH: 25 MINUTES

Ingredients

• 8 ounces dried whole wheat or whole grain penne pasta 
• 2 1/2 cups organic broccoli florets
• 1 1/2 cups asparagus or organic green beans cut into 1-inch pieces
• 1 cup light ricotta cheese 
• 1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed
• 4 teaspoons snipped fresh thyme or 1 teaspoon dried thyme, crushed
• 4 teaspoons balsamic vinegar
• 1 tablespoon organic olive oil
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 large ripe organic tomatoes, seeded and chopped
• 2 tablespoons grated Parmesan or Romano cheese

Ingredients

1. Cook pasta according to package directions, omitting any oil or salt and adding broccoli and asparagus or green beans the last 3 minutes of cooking; drain. 
2. In a large serving bowl combine ricotta cheese, basil, thyme, vinegar, oil, garlic, salt, and pepper. 
3. Add cooked pasta mixture and tomatoes to ricotta mixture. Toss to combine. Sprinkle each serving with Parmesan cheese; serve immediately. Makes 4 main dish servings. 

Nutrition Facts per serving: 361 cal., 9 g total fat (2 g sat. fat), 17 mg chol., 408 mg sodium, 55 g carbo., 7 g dietary fiber, 16 g protein. 

Market Basket Pasta

TOTAL TIME

20 minutes

MAKES 4 

SERVINGS

Ingredients

• 3/4 lb fresh asparagus spears
• 1 large zucchini
• 1/4 cup fresh oregano leaves (about 1 oz)
• 1/4 cup fresh basil leaves (about 1 oz)
• 3 cloves garlic
• Juice of 1 lemon
• 1/2 cup roasted tomatoes
• 1/3 cup fresh mozzarella cheese pearls
• 1/2 cup canned artichoke hearts
• 1/2 of a (13-15 oz) box reduced-carbohydrate spaghetti pasta
• 1/2 cup reduced-sodium vegetable broth
• 2 teaspoons garlic herb seasoning
• 1 tablespoon canola oil
• 1/2 teaspoon kosher salt

APRONS ADVICE: 

• Complete your meal with a fresh spinach salad, a crusty baguette, and fruit pie for dessert. 
• For a heartier pasta dish, you can add strips of grilled chicken or chunks of rotisserie chicken. 
• This recipe is great when served the next day as a cold pasta salad. 

Slow-Rising Pizza Dough

ACTIVE: 1 HR 15 MIN; TOTAL: 3 DAYS

MAKES FIVE 10-INCH PIZZAS

Ingredients

• 1 3/4 pounds "00" flour (5 1/2 cups; see Note), plus more for dusting
• 0.75 grams active dry yeast (1/2 teaspoon; see Note)
• 2 cups warm water
• 27 grams salt (3 tablespoons) 

Instructions

1. Lightly dust a very large bowl with flour. In a small bowl, whisk the yeast with 1/4 cup of the water and let stand until foamy, about 5 minutes. 
2. In a stand mixer fitted with the dough hook, combine the 1 3/4 pounds of flour with the yeast mixture and the remaining 1 3/4 cups water and mix at low speed for 1 minute. Increase the speed to medium and mix until all of the flour is incorporated, about 4 minutes. Add the salt and mix at medium speed until a soft, smooth dough forms, about 5 minutes longer. 
3. Scrape the dough out onto a lightly floured work surface and form it into a large ball. Transfer the dough to the prepared bowl and cover the bowl securely with plastic wrap so that it's airtight. Let the dough stand in a warm place until it has doubled in bulk, about 8 hours. Refrigerate the dough for at least 8 hours or overnight. 
4. Let the pizza dough return to room temperature in the bowl, about 2 hours. 
5. Lightly dust 2 large baking sheets with flour. Scrape the dough out onto a lightly floured work surface and punch it down. Using a sharp knife, cut the dough into 5 even pieces. Form the pieces into balls and transfer them to the prepared baking sheets. Using the tip of a paring knife, gently pop any air bubbles on the surface of each ball. Securely cover the dough balls by sliding each baking sheet into a clean 13-gallon plastic kitchen bag and tying them closed. Let the dough stand in a warm place until it has a little more than doubled in bulk, about 8 hours. Refrigerate the dough for at least 8 hours or overnight. 

Note Doppio zero or "00" flour, a fine Italian flour, is available at specialty food shops and online at amazon.com. To accurately weigh small quantities, use a scale that counts in 0.01-gram increments, such as one from American Weigh ($25; amazon.com). 

FLOUR TIP Dust the peel sparingly with flour; if you use too much, it will stick to the bottom of the pizza and burn. 

SIX KEY MOVES

1. FORM BALLS After the first rise and an overnight rest, punch down the pizza dough and portion it into 5 equal pieces. Shape each portion into a ball. 
2. LET RISE Transfer the dough balls to lightly floured baking sheets, making sure to leave plenty of space between them. Wrap securely. 
3. PROOF FULLY When the dough balls have more than doubled in size and then rested overnight again, they are ready to be formed into pizzas. 
4. FORM ROUNDS Using your fingers, press and stretch a dough ball out to a 10-inch round, working from the center of the ball toward the edge. 
5. TRANSFER ROUNDS Move the dough round to a lightly floured peel before adding any toppings (it isn't easy to move once the toppings are on). 
6. ADD TOPPINGS Top the pizza with sauce, cheese, herbs or any ingredients  you choose. Remember that less is more especially with sauce. 

One-Pan Dinners: Easy Basil Risotto with Chicken

PREP: 5 minutes | COOK: 32 minutes

STAND: 5 minutes

Ingredients

• 2 tablespoons butter*, divided
• 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
• 1/4 teaspoon salt, divided
• 1/4 teaspoon ground black pepper, divided
• 3/4 cup chopped onion
• 2 cloves garlic, minced
• 1 1/3 cups uncooked Arborio or long grain rice
• 2 14.5-ounce cans reduced-sodium chicken broth
• 1/4 cup to 1/3 cup water
• 1 1/2 cups frozen peas, thawed
• 1/2 cup finely shredded Parmesan cheese
• 1/4 cup chopped fresh basil
• Finely shredded Parmesan cheese and/or fresh basil leaves

Instructions

1. In a large saucepan, heat 1 tablespoon butter over medium-high heat. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Add chicken to the saucepan. Cook and stir about 5 minutes or until chicken is done and has an internal temperature of 165°F. Remove chicken from the saucepan. 
2. In the saucepan cook onion and garlic in remaining 1 tablespoon hot butter about 5 minutes or until tender; add rice. Cook and stir for 2 minutes. Carefully stir in broth, 1/4 cup water and remaining 1/8 teaspoon salt and 1/8 teaspoon black pepper. Bring to a boil; reduce heat. Simmer, covered, for 20 minutes (do not lift cover). 
3. Remove saucepan from heat. Stir in chicken, peas, 1/2 cup cheese and 1/4 cup basil. Let stand covered, for 5 minutes. Rice should be tender but slightly firm, and the mixture should be creamy.  (If necessary, stir in a little additional water to reach desired consistency.) 
4. Garnish with additional cheese and/or fresh basil leaves. Makes 4 servings

Nutrition Facts (per serving): 515 cal., 12 g total fat (6 g. sat. fat), 97 mg chol., 1,048 mg sodium, 60 g carb., 4 g fiber, 5 g sugar, 39 g protein. 

*Available Organic

Spinach Orzo Salad

Olive Oil, Canola Oil, Water, Balsamic Vinegar, Orzo (semolina, Niacin, Iron (ferrous Sulfate), Thiamine Mononitrate, Riboflavin, Folic Acid), Feta Cheese (pasteurized Milk, Salt, Cheese Cultures, Enzymes), Spinach, Onion, Celery, Kalamata Olive [olive, Water, Red Wine Vinegar (may contain Sulfites) Sea Salt, Grape Must], Pine Nuts, Garlic, Oregano, Sea Salt, Chives, Pepper. Milk, Tree Nut, Wheat

Rosemary Whole-Wheat Stuffing with Figs and Hazelnuts

SERVES 12

Ingredients

• 1 20-oz. loaf whole-grain bread, cut into 1/2-inch cubes
• 1 1/2 cups blanched hazelnuts, coarsely chopped
• 3/4 cup tawny port
• 1 cup dried figs, finely chopped
• 1/2 cup dried sweetened cranberries
• 5 Tbs. olive oil, divided
• 2 small onions, finely chopped
• 6 cloves garlic, minced (2 Tbs.)
• 1 tsp. finely chopped fresh rosemary
• 2 1/2 cups low-sodium vegetable broth

Instructions

1. Spread bread cubes on baking sheet, and dry overnight. Or dry in 250°F oven 45 minutes to 1 hour, stirring occasionally. Cool. 
2. Preheat oven to 350°F. Coat 13- x 9-inch baking dish with cooking spray. Toast dried bread cubes on baking sheet 30 minutes, stirring twice. Cool, and transfer to large bowl. 
3. Heat skillet over medium-high heat, and spread hazelnuts in pan. Toast 7 to 8 minutes, stirring occasionally, or until hazelnuts turn light golden brown. Cool. 
4. Heat port to boiling in saucepan. Stir in figs and cranberries. Set aside. 
5. Heat 2 Tbs. oil in skillet over medium heat. Add onions and garlic, and cook 10 minutes, or until onions are golden, stirring frequently. Stir in rosemary, and cook 2 minutes more. Stir onion mixture into bread cubes. Fold in dried fruit and port. 
6. Whisk together vegetable broth and remaining 3 Tbs. oil in bowl. Pour broth mixture over bread cube mixture, and mix until bread is moist, but not soggy. Season with salt and pepper, if desired. 
7. Spread stuffing in prepared baking dish. Bake 45 minutes, or until golden brown. Cool 15 minutes before serving. 

PER 3/4-CUP SERVING: 295 cal; 6 g prot; 15 g total fat (2 g sat fat); 40 g carb; 0 mg chol; 144 mg sod; 11 g fiber; 15 g sugars