Spinach-Artichoke Cheesy Tortellini

Tags

artichoke, Parmesan, spinach, tortellini

Love spinach artichoke dip? Love tortellini? Then you’ll love this dish! Like all Rachael Ray recipes, this one is a 30 minute, or less, meal. It’s always nice to have meals like this in your recipe binder.

I came across this recipe a few years ago, when I was going through a coworkers cookbook. I copied down some of the recipes that sounded good, and I’ve been making this ever since. It’s a big hit with both me and my husband, and it’s nice because you can adapt it to your likes. I gave the recipe to my best friend, and she took out the artichokes and added mushrooms and some other vegetables. This recipe is a good starting point, from which you can build to you and your families own likes and dislikes.

By the way, this is about as close as I usually get to vegetarian 🙂 It has chicken broth in it, which voids it as vegetarian…. but I still count it! I’m sure you could substitute vegetable broth if you wanted.

Spinach-Artichoke Cheesy Tortellini

1 (10 ounce) box frozen spinach, thawed and drained
3 tablespoons olive oil
3 garlic cloves, chopped
1 small onion, diced
2 tablespoons flour
1 cup chicken broth
1 cup whipping cream
1/8 teaspoon nutmeg
1 (14 ounce) can water-packed artichoke hearts, drained and chopped
1 cup grated parmesan cheese
18-20 ounces cheese tortellini

Cook the tortellini in salted boiling water according to package directions, about 7 minutes; drain.

Meanwhile, heat the oil in a large, deep skillet over medium heat. When the oil is hot, add garlic and diced onion; saute until onions are soft and translucent, about 8 minutes. Sprinkle the flour over the onions and stir to combine; cook for 1 minute. Whisk in the broth, then the cream and bring to a low boil. Season with nutmeg and reduce heat to low. Add the artichokes and spinach, breaking up the spinach as you add it to the sauce. Stir to combine, then stir in the cheese and season with salt and pepper. Toss in the tortellini. Serve immediately with additional grated cheese.

Source: Adapted from Express Lane Meals by Rachael Ray

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Four-Cheese Stuffed Shells with Smoky Marinara

Tags

Asiago, cottage cheese, Parmesan, pasta, ricotta, spinach

It’s just the two of us, so I never have to cook for a crowd, but I am a big fan of leftovers or make ahead meals. That way, I have food ready when I get home after a long day, as does my husband, or I have leftovers for lunches at work. Gotta love simplicity during the work week, even if it means a little extra work on the weekend!

This meal makes enough to serve a big crowd, or freeze half of it for a later time. I use Newman’s Own Fire Roasted Tomato Sauce for a smoky flavor, but if you prefer, you can use any marinara sauce of your choice. And it’s cheesy pasta… the best kind of pasta there is!

Four-Cheese Stuffed Shells with Smoky Marinara

1 pound jumbo shell pasta (40 shells)
Cooking spray
1 (16-ounce) carton 1% low-fat cottage cheese
1 (15-ounce) carton ricotta cheese
1 cup (4 ounces) shredded Asiago cheese
3/4 cup (3 ounces) grated fresh Parmesan cheese
4 cloves garlic
2 tablespoons chopped fresh parsley
1/4 teaspoon black pepper
1/4 teaspoon salt
Dash of nutmeg
1 (10-ounce) package frozen chopped spinach, thawed and drained
6 cups (or 2 jars) fire-roasted or smoky marinara
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

Cook pasta according to package directions. Drain and set aside.

Preheat oven to 375 degrees F. Coat 2 (13 x 9-inch) baking dishes with cooking spray; set aside.

Place cottage cheese and ricotta cheese in a food processor; process until smooth. Combine cottage cheese mixture, Asiago, Parmesan, garlic, parsley, salt, pepper, nutmeg, and spinach.

Spoon or pipe about 1 to 1½ tablespoons cheese mixture into each shell. Arrange half of stuffed shells, seam sides up, in one prepared dish. Pour 3 cups, or one jar, marinara over stuffed shells. Sprinkle with 1 cup mozzarella. Repeat procedure with remaining stuffed shells, marinara, and mozzarella in remaining prepared dish.

Cover with foil. Bake at 375° for 30 minutes or until thoroughly heated and cheese is melted.

To freeze unbaked casserole: Prepare the shells in the pans, then cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.

To prepare frozen unbaked casserole: Preheat oven to 375º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover frozen casserole with reserved foil; bake at 375º for 1 hour and 10 minutes or until the shells are thoroughly heated.

Source: Adapted from Cooking Light

Orecchiette with Shrimp, Arugula, and Grape Tomatoes

Tags

arugula, garlic, lemon, Parmesan, pasta, shrimp, tomato

The first time I saw arugula in a recipe, it was called rocket, and I had no idea what the cookbook was talking about. Upon further reading, I learned that rocket is the British name for arugula, and I was determined to find a good recipe that uses it. I had tried it in Italy with steak and Balsamic vinegar, which was delicious, but I had never tried it with pasta until now.

Since first trying this dish, arugula has become a more regular part of my diet. Which is great, since it’s so good for you! It’s peppery, and adds a nice kick to pasta, salad, soup, or whatever you add it to. With this pasta, you can interchange arugula with spinach, but the arugula definitely adds more flavor. The grape tomatoes add a sweetness to oppose the peppery greens, while the lemon adds it’s own layer of flavor.

Orecchiette with Shrimp, Arugula, and Grape Tomatoes

¾ teaspoon salt, divided
1 pound medium shrimp, peeled
2 cups grape tomatoes, halved
¼ cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon crushed red pepper
¼ teaspoon freshly ground black pepper
2 garlic cloves, minced
1 pound uncooked orecchiette pasta
5 ounces baby arugula
1½ tablespoons extra virgin olive oil
½ cup (2 ounces) grated fresh Parmesan cheese

Prepare grill.

Sprinkle ¼ teaspoon salt over shrimp. Place shrimp on a grill rack coated with cooking spray; grill 2 minutes on each side or until done. Cool and halve crosswise. Combine shrimp, remaining ½ teaspoon salt, tomatoes, and next 5 ingredients (through garlic) in a large bowl.

Cook pasta according to package directions. Drain well. Add pasta, arugula, oil, and Parmesan cheese to shrimp mixture; toss gently to slightly wilt the arugula. Serve warm or cold, topped with additional grated Parmesan cheese.

Source: Adapted from Cooking Light