“Meatless Monday” Recipe of the Week – 3-Cheese Enchiladas
November 25, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a commentTags: 3-Cheese Enchiladas, Baking, Cooking, CooksRecipes, Flour Tortillas, Food, Ground Cumin, Meatless Monday, recipes, Refried beans, Salsa, Shredded Mild Cheddar Cheese, Shredded Monterey Jack Cheese, Shredded Mozzarella Cheese, Vegetarian
This week’s “Meatless Monday” Recipe of the Week is – 3-Cheese Enchiladas. No Meat Needed! You’ll need Shredded Mild Cheddar Cheese, Shredded Monterey Jack Cheese, Shredded Mozzarella Cheese, Refried Beans, Salsa, Green Onions, Ground Cumin, Flour Tortillas, Sliced Ripe Olives, and Sour Cream. You can find this recipe at the CooksRecipes website which has a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html
3-Cheese Enchiladas
3-Cheese EnchiladasThese delicious, three cheese, bean and salsa enchiladas are quick and easy to assemble.
Recipe Ingredients:
1 cup (4 ounces) shredded mild cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded mozzarella cheese
1 (16-ounce) can refried beans
1 (24-ounce) jar salsa – divided use
1/3 cup thinly sliced green onions
1/3 teaspoon ground cumin
12 (6-inch) flour tortillas
Sliced ripe olives (optional)
Additional sliced green onions (optional)
Sour cream (optional)
Cooking Directions:
1 – In a medium bowl, mix all of the cheeses.
2 – In another bowl, combine beans, 1 cup salsa, 1 1/2 cups cheese mixture, green onions and cumin.
3 – Spread 1 cup salsa into the bottom of a 13-inch x 9-inch x 2-inch baking dish.
4 – Spoon a heaping 1/3 cup bean mixture down the center of each tortilla. Place tortillas seam-side down on salsa. Top with remaining salsa and cheese.
5 – Bake in a preheated oven at 350°F (175°C) for 30 minutes or until heated through.
6 – Serve with sliced ripe olives, green onions and sour cream if desired.
Makes 6 servings.
https://www.cooksrecipes.com/mless/3_cheese_enchiladas_recipe.html
“Meatless Monday” Recipe of the Week – Fettuccine Primavera
November 18, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a commentTags: Broccoli Florets, BUITONI Refrigerated Freshly Shredded Parmesan Cheese, carrots, Cooking, CooksRecipes, Fettuccine Primavera, Food, Meatless Monday, NESTLÉ® CARNATION® Evaporated Milk, Provolone Cheese, recipes, Red Bell Peppers, Vegetable Broth, Vegetarian
This week’s “Meatless Monday” Recipe of the Week is – Fettuccine Primavera. How about a Fettuccine Primavera for your Meatless Menu! Made using Broccoli Florets, Carrots, Red Bell Peppers, NESTLÉ® CARNATION® Evaporated Milk, Vegetable Broth, BUITONI Refrigerated Freshly Shredded Parmesan Cheese, Provolone Cheese and Seasoning. The recipe is from the CooksRecipes website which has a fantastic and huge selection of recipes to please all tastes, diets, and cuisines. So be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html
Fettuccine Primavera
Fettuccine PrimaveraThe mix of different vegetables and herbs, the creaminess of the sauce, and the combination of cheeses, will make this fettuccine dish a favorite.
Recipe Ingredients:
1 (9-ounce) package BUITONI Refrigerated Fettuccine, prepared according to package directions, kept hot
3/4 cup water
1 cup broccoli florets
1/2 cup sliced carrots
1/2 cup red bell pepper strips
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 cup NESTLÉ® CARNATION® Evaporated Milk
1/2 cup vegetable broth
1/2 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese
1/2 cup (2 ounces) grated provolone cheese
1/8 teaspoon cayenne pepper
Freshly ground black pepper to taste
Cooking Directions:
1 – Heat water in medium saucepan to boiling. Add broccoli, carrots and bell pepper. Reduce heat to low; cook 5 to 7 minutes. Drain; set aside.
2 – Melt butter in same saucepan over medium heat; stir in flour. Gradually add evaporated milk and vegetable broth. Cook, stirring constantly, until mixture comes to a boil and thickens. Stir in Parmesan cheese, provolone cheese, cayenne and black pepper until cheese is melted. Toss with pasta. Add vegetables; stir to coat. Serve immediately.
Makes 4 servings.
Tip: May substitute 1 pound frozen vegetables, cooked according to package directions, for fresh vegetables.
Nutritional Information Per Serving (1/4 of recipe): Calories: 460 Calories from Fat: 200 Total Fat: 22 g Saturated Fat: 13 g Cholesterol: 110 mg Sodium: 560 mg Carbohydrates: 46 g Dietary Fiber: 3 g Sugars: 8 g Protein: 22 g.
https://www.cooksrecipes.com/mless/fettuccine_primavera_recipe.html
“Meatless Monday” Recipe of the Week – Vegetarian Pizza for Diabetics
November 11, 2019 at 6:01 AM | Posted in diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a commentTags: Baking, Cooking, Diabetes, Diabetes Self Management, Food, Green Bell Peppers, Meatless Monday, Mozzarella Cheese, mushrooms, Pizza, recipes, Red Bell Peppers, Red onion, Vegetarian, Vegetarian Pizza for Diabetics
This week’s “Meatless Monday” Recipe of the Week is a Vegetarian Pizza for Diabetics. The Pizza is ready with this week’s recipe of Vegetarian Pizza for Diabetics. There’s recipes for the Pizza Crust and Sauce. It has toppings of Red Onion, Mushrooms, Red Bell Peppers, Green Bell Peppers, and Mozzarella Cheese. You can find this recipe at the Diabetes Self Management website. At the Diabetes Self Management website you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and much more so be sure to check it out soon. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Vegetarian Pizza for Diabetics
Preparation time: 40 minutes. Cooking time: 20 minutes.
Ingredients
Crust:
1 envelope rapid-rise yeast
1 tablespoon sugar
1 cup plus 1 tablespoon warm water (115°F)
¼ teaspoon salt
2 tablespoons extra-virgin olive oil
1 cup plus ½ cup all-purpose flour
1 cup whole wheat flour
¼ teaspoon garlic powder
Nonstick cooking spray
Sauce:
1 cup canned crushed tomatoes, low-sodium
1 tablespoon dried basil
1 teaspoon dried oregano
¼ teaspoon black pepper
½ teaspoon dehydrated onions
Toppings:
1 cup sliced red onion
½ cup sliced mushrooms
¼ cup diced red bell pepper
¼ cup diced green bell pepper
½ cup shredded, part-skim mozzarella cheese
Directions
Combine yeast, sugar, and water in a small bowl and mix until yeast and sugar are dissolved. Let rest 10 minutes. Add salt, olive oil, 1 cup all-purpose flour, 1 cup whole wheat flour, and garlic powder and stir well, until a dough forms. Add a few more drops of water if needed to make the dough stick together without becoming too sticky. Spread remaining ½ cup all-purpose flour on a surface to prevent sticking, place dough on surface, and knead 2 minutes, then cover with a dry dish towel and let rise on kneading surface for 15–25 minutes. Heat oven to 400°F. Spray a pizza pan with nonstick cooking spray. Spread dough into a 12-inch circle. In a small bowl, combine sauce ingredients and stir well. Spoon sauce over crust and spread evenly. Layer toppings evenly on pizza in the order listed, then bake for about 15–20 minutes until cheese is bubbly and crust lightly browned. Let sit for a few minutes, then cut into 8 slices.
Yield: 4 servings.
Serving size: 2 slices.
Nutrition Facts Per Serving:
Calories: 366 calories, Carbohydrates: 57 g, Protein: 12 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 8 g, Sodium: 233 mg, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/vegetarian-pizza/
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“Meatless Monday” Recipe of the Week – Italian Vegetarian Bake
November 4, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a commentTags: Baking, BUITONI Refrigerated Marinara Sauce, Cooking, CooksRecipes, Food, Italian Vegetarian Bake, Meatless Monday, Mozzarella Cheese, recipes, Ricotta Cheese, Romano Cheese, Spinach, Vegetable Casserole, Vegetarian, Vegetarian Vegetable Flavor Bouillon Cube, Zucchini
This week’s “Meatless Monday” Recipe of the Week is a Italian Vegetarian Bake. This a Vegetable Casserole made using; Zucchini, Onion, Celery, Vegetarian Vegetable Flavor Bouillon Cube, Spinach, Spices, Mozzarella Cheese, Ricotta Cheese, Romano Cheese, and BUITONI Refrigerated Marinara Sauce. Now that’s Italian! The recipe is from one of my favorite recipe sites, the CooksRecipes website. At the Cooks site you’ll find one of the largest selections of recipes you can find. Recipes to please all tastes, diets, and cuisines so check it out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html
Italian Vegetarian Bake
Serve squares of this deliciously wholesome vegetable casserole topped with marinara sauce and shredded Romano cheese.
Recipe Ingredients:
2 tablespoons olive oil
2 large zucchini, diced (about 2 cups)
1 small onion, chopped
1 stalk celery, chopped
2 large cloves garlic, finely chopped
1 MAGGI Vegetarian Vegetable Flavor Bouillon Cube
1/4 teaspoon crushed red pepper flakes
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup shredded mozzarella cheese – divided use
3/4 cup seasoned bread crumbs
3/4 cup ricotta cheese
3 large eggs, lightly beaten
1/4 cup BUITONI Refrigerated Freshly Shredded Romano Cheese
1 (15-ounce) container BUITONI Refrigerated Marinara Sauce
Cooking Directions:
1 – Preheat oven to 375°F (190°C). Grease 9 x 5-inch loaf pan.
2 – Heat oil in large skillet over medium-high heat. Add zucchini, onion, celery, garlic, bouillon and crushed red pepper; cook, stirring frequently, for 4 to 6 minutes or until vegetables are tender. Remove from heat.
3 – Combine spinach, 1/2 cup mozzarella cheese, bread crumbs, ricotta cheese, eggs and Romano cheese in large bowl until blended. Stir in vegetable mixture. Press mixture into prepared pan. Sprinkle with remaining mozzarella cheese.
4 – Bake for 40 to 45 minutes or until golden brown. Cool in pan on wire rack for 5 minutes. Heat sauce until warm. Slice; serve with sauce.
Makes 6 servings.
https://www.cooksrecipes.com/mless/italian_vegetarian_bake_recipe.html
“Meatless Monday” Recipe of the Week – Couscous-Stuffed Squash
October 28, 2019 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a commentTags: Acorn Squash, Baking, Cooking, Couscous, Couscous-Stuffed Squash, Diabetes Self Management, Food, Meatless Monday, Onion, Plum Tomatoes, Poblano Pepper, recipes, Shiitke Mushrooms, Vegetable Broth, Vegetarian
This week’s “Meatless Monday” Recipe of the Week is – Couscous-Stuffed Squash. To make this week’s recipe you’ll need the following; Acorn Squash, Poblano Pepper, Onion, Vegetable Broth, Shiitke Mushrooms, Couscous, Plum Tomatoes, and Pine Nuts. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes Management tips, Diabetes News, and more so be sure to check it out soon! Enjoy and Make 2019 Healthy One! https://www.diabetesselfmanagement.com/
Couscous-Stuffed Squash
Ingredients
2 small acorn squash, halved lengthwise and seeded
1 medium poblano pepper, sliced
1 small onion, sliced
1 1/4 cups vegetable broth
1/2 cup shiitake mushrooms, chopped
3/4 cup uncooked couscous
1 medium plum tomato, diced
2 tablespoons pine nuts
Directions
1 – Preheat oven to 400°F. Spray baking sheet with nonstick cooking spray; place squash, cut side down, on baking sheet. Spread pepper and onion on baking sheet. Cover with foil; bake 35 to 40 minutes or until squash is tender.
2 – Bring broth and mushrooms to a boil in medium saucepan over medium-high heat. Stir in couscous, tomato, and pine nuts; cover and remove from heat. Let stand 5 minutes. Meanwhile, dice roasted pepper and onion; add to couscous mixture, fluffing couscous lightly with fork.
3 – Turn squash cut side up. Fill about 3/4 cup couscous mixture into each squash half.
Tip: Acorn squash have thick, hard skins that can be difficult to cut. To make cutting easier, soften them in the microwave. Pierce the skin with a fork; microwave on HIGH 1 to 2 minutes. Allow to cool for a few minutes, then slice lengthwise and remove the seeds.
Yield: 4 servings.
Nutrition Facts Per Serving:
Calories: 290 calories, Carbohydrates: 57 g, Protein: 9 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 187 mg, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/sides/couscous-stuffed-squash/
“Meatless Monday” Recipe of the Week – Herbed Spinach Quiche Portabella Caps
October 21, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | 1 CommentTags: Baking, Cooking, CooksRecipes, Egg Whites, Eggs, Food, Frozen Spinach, Herbed Spinach Quiche Portabella Caps, Meatless Monday, Mrs. Dash Low-Sodium Garlic and Herb Blend, Portabella Mushroom Caps, recipes, Whole Wheat Grated Bread Crumbs
This week’s “Meatless Monday” Recipe of the Week is a Herbed Spinach Quiche Portabella Caps. Made using Portabella Mushroom Caps, Eggs, Egg Whites, Whole Wheat Grated Bread Crumbs, Nonfat Milk, Mrs. Dash Low-Sodium Garlic and Herb Blend, Frozen Spinach, and Reduced Fat Parmesan Cheese.190 calories per serving. The recipe comes from the CooksRecipes website which has a huge selection of recipes to please all tastes. Be sure to check the CooksRecipes site out soon. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html
Herbed Spinach Quiche Portabella Caps
Recipe Ingredients:
4 portabella mushrooms, 3-inches in diameter
Cooking spray
3 large eggs
6 large egg whites
1/2 cup whole wheat grated bread crumbs (panko)
1/2 cup nonfat milk
1 teaspoon low-sodium garlic and herb blend (such as Mrs. Dash)
1 cup cooked chopped frozen spinach, drained with excess liquid squeezed out
1/2 cup reduced-fat Parmesan cheese – divided use
Cooking Directions:
1 – Place oven rack in center of oven; preheat oven to 375°F (190°C).
2 – Remove portabella stems; wipe clean with damp paper towel. Spray baking sheet with cooking spray, and place mushroom caps on baking sheet.
3 – In a mixing bowl, whisk together all remaining ingredients, except 1 tablespoon Parmesan cheese.
4 – Coat 10-inch non-stick pan with cooking spray and heat over medium flame. Cook and scramble egg mixture until it just starts to thicken. Remove from heat.
5 – Using a large spoon, scoop partially-cooked, hot egg mixture into portabella caps. Sprinkle tops with remaining Parmesan cheese.
6 – Bake about 20 minutes. Serve immediately.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 190; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 145mg; Total Carbs: 14g; Fiber: 4g; Protein: 17g; Sodium: 330mg.
https://www.cooksrecipes.com/mless/herbed_spinach_quiche_portabella_caps_recipe.html
“Meatless Monday” Recipe of the Week – Crispy Mascarpone Rigatoni
October 14, 2019 at 6:01 AM | Posted in Meatless Monday | Leave a commentTags: Baking, Cooking, CooksRecipes, Crispy Mascarpone Rigatoni, Food, Grilling, Large Rigatoni Pasta, Marinara Sauce, Mascarpone, Meatless Monday, recipes, Wisconsin Provolone Cheese., Wisconsin Ricotta Cheese, Wisconsin Romano Cheese
This week’s “Meatless Monday” Recipe of the Week is – Crispy Mascarpone Rigatoni. Some of the ingredients you’ll be needing are Large Rigatoni Pasta, Mascarpone, Wisconsin Ricotta Cheese, Wisconsin Romano Cheese, and Wisconsin Provolone Cheese. The recipe is from the CooksRecipes website where you’ll find a huge selection of recipes to please all tastes, diets, and cuisines so be sure to check it out! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html
Crispy Mascarpone Rigatoni
Large breaded and fried rigatoni pasta is stuffed with a savory mascarpone filling and served with marinara sauce topped with shaved provolone.
Recipe Ingredients:
1/2 cup (4 ounces) Wisconsin Crave Brothers Mascarpone
1 1/2 cup (12 ounces) Wisconsin Ricotta Cheese
1 cup (about 3 ounces) Wisconsin Romano Cheese, finely grated
2 tablespoons fresh mint leaves, finely chopped
1/2 teaspoon cocoa powder
3 large eggs
2 tablespoons water
1 pound large rigatoni pasta, cooked al dente
2 cups fine bread crumbs
Olive oil for frying
2 cups marinara sauce (homemade or purchased)
Fresh basil leaves, finely chopped
1/2 pound Wisconsin Provolone Cheese, shaved
Cooking Directions:
1 – In medium mixing bowl, whisk together the mascarpone, ricotta, Romano, mint and cocoa. Refrigerate for one hour.
2 – Preheat oven to 400ºF (205ºC).
3 – In medium bowl, beat eggs and water together. Dip rigatoni in egg mixture and roll in bread crumbs; being sure to coat ends well.
4 – Pour 1/4 inch olive oil in bottom of large sauté pan. Heat oil over medium heat. Fry rigatoni until crisp on each side, about 1 minute. Remove and drain on paper towels.
5 – Pipe refrigerated cheese filling into fried rigatoni and place in baking pan; bake for 5 minutes.
6 – Meanwhile, heat marinara sauce. Place a dollop of sauce on small plate and place 5 stuffed rigatoni on top at various angles. Garnish with fresh basil. Sprinkle with shaved Provolone cheese.
Makes 12 (5 piece) servings.
https://www.cooksrecipes.com/mless/crispy_mascarpone_rigatoni_recipe.html
“Meatless Monday” Recipe of the Week – Cheese Garden Lasagna
October 7, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a commentTags: Asparagus, Baking, Cheese Garden Lasagna, Cooking, CooksRecipes, Food, Green Onions, Lasagna, Lasagna Noodles, Meatless Monday, mushrooms, recipes, Red Pepper, Wisconsin Cheese, Yellow Squash, Zucchini
This week’s “Meatless Monday” Recipe of the Week is a Cheese Garden Lasagna. Lasagna packed with your favorite Vegetables! Some of the ingredients you’ll be needing are Garlic, Asparagus, Zucchini, Green Onions, Yellow Squash, Red Pepper, and Mushrooms. The recipe is from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines. So be sure to check out the Cooks site soon. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html
Cheese Garden Lasagna
A fabulous veggie lasagna loaded with garden vegetables and four types of cheese.
Recipe Ingredients:
1/4 cup (2 ounces) butter
2 cloves garlic, minced
1 cup each asparagus, zucchini, green onions, yellow squash and red pepper, diced
6 ounces portobello mushrooms, chopped
2 cups Roma tomatoes, diced
2 cups baby spinach leaves, diced
1/4 cup fresh basil leaves, chopped
1 tablespoon fresh oregano leaves, chopped
1/4 cup balsamic vinegar
2 cups (15 ounces) Wisconsin Ricotta Cheese
1 cup (4 ounces) Wisconsin Parmesan Cheese, grated – divided use
1 large egg, beaten
1/2 teaspoon salt and ground black pepper
12 no-cook lasagna noodles
2 cups (8 ounces) Wisconsin Mozzarella Cheese, shredded – divided use
1 cup (4 ounces) Wisconsin Smoked Provolone Cheese, shredded – divided use
Cooking Directions:
1 – Preheat oven to 350°F (175°C). Butter bottom of 13x9x2-inch pan.
2 – Melt 1/4 cup butter in skillet over medium heat. Add garlic and sauté, 1 to 2 minutes.
3 – Add asparagus, zucchini, onions, squash, red pepper, mushrooms, tomatoes and spinach; sauté stirring frequently, 4 to 5 minutes.
4 – Stir in basil, oregano and vinegar; set aside.
5 – In bowl, stir together ricotta, 1/2 cup Parmesan, egg, salt and ground black pepper; set aside.
6 – Place layer of noodles (4 noodles) on bottom of prepared pan. Spread 1/2 ricotta mixture over noodles, top with 1/3 vegetable mixture, 3/4 cup mozzarella and 1/2 cup provolone. Repeat with noodles, remaining ricotta mixture, 1/3 vegetable mixture, 3/4 cup mozzarella and remaining provolone. Top with noodles, remaining vegetable mixture, mozzarella and Parmesan.
7 – Bake 35 to 45 minutes.
8 – Let stand 5 to 10 minutes; serve.
Makes 8 servings.
https://www.cooksrecipes.com/mless/cheese_garden_lasagna_recipe.html
“Meatless Monday” Recipe of the Week – ELBOWS WITH FRESH SPINACH
September 30, 2019 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Meatless Monday | Leave a commentTags: Cooking, Diabetic Gourmet Magazine, Dreamfields Elbows, ELBOWS WITH FRESH SPINACH, Extra Virgin Olive Oil, Food, Garlic, Grape Tomatoes, Meatless Monday, Parmesan Cheese, recipes, Spinach
This week’s “Meatless Monday” Recipe of the Week is – ELBOWS WITH FRESH SPINACH. Made using Dreamfields Elbows, Extra Virgin Olive Oil, Garlic, Spinach, Grape Tomatoes, and Parmesan Cheese. The recipe comes from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes. The Dish is 193 calories per serving. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/
ELBOWS WITH FRESH SPINACH
Ingredients
8 ounces Dreamfields Elbows
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1/4 teaspoon ground black pepper
10 ounces spinach (fresh or frozen)
4 ounces cherry or grape tomatoes
1/4 cup Parmesan cheese
Directions
Prepare Dreamfields Elbows according to package directions.
In a large skillet over medium-high heat, sauté garlic in olive oil for 3 minutes.
If using fresh spinach, coarsely chop. If using frozen spinach, thaw and drain. Place spinach in saute pan and cook until wilted, about 7 minutes, stirring occasionally.
Toss spinach with tomatoes and hot pasta. Sprinkle with Parmesan cheese.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 193
Fat: 7 grams
Saturated Fat: 1 grams
Fiber: 4 grams
Sodium: 111 milligrams
Cholesterol: 3 milligrams
Protein: 8 grams
Carbohydrates: 0 grams
https://diabeticgourmet.com/diabetic-recipes/elbows-with-fresh-spinach
“Meatless Monday” Recipe of the Week – Four Cheese Mostaccioli Vegetable Lasagna
September 23, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | 2 CommentsTags: Baking, Cauliflower, Cooking, CooksRecipes, Food, Four Cheese Mostaccioli Vegetable Lasagna, Lasagna, Meatless Monday, Mozzarella Cheese, Parmesan Cheese, Provolone Cheese, recipes, Ricotta Cheese, Spices
This week’s “Meatless Monday” Recipe of the Week is a Four Cheese Mostaccioli Vegetable Lasagna. You’ll need the Four Cheese – Ricotta Cheese, Parmesan Cheese, Mozzarella Cheese, and Provolone Cheese. For the Pasta its Mostaccioli along with all the other ingredients. You can find this recipe at the CooksRecipes website which has a huge selection of recipes to please all tastes so be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html
Four Cheese Mostaccioli Vegetable Lasagna
A wholesome, hearty and delicious four cheese mostaccioli pasta and vegetable casserole.
Recipe Ingredients:
1 (16-ounce) package frozen broccoli, cauliflower, and carrot blend
6 tablespoons butter
1 red pepper, chopped
1/2 cup onion, chopped
2 garlic cloves, minced
1/4 cup all-purpose flour
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 cups milk
2 cups (16 ounces) Wisconsin Ricotta cheese
1/2 cup (1 1/2 ounces) Wisconsin Parmesan cheese, shredded
1/4 cup fresh basil leaves, minced, or 1 teaspoon dried basil leaves, crumbled
1 1/2 cups (6 ounces) Wisconsin Mozzarella cheese, shredded
1 cup (4 ounces) Wisconsin Provolone cheese, shredded
3 cups mostaccioli, cooked according to package directions and drained*
Cooking Directions:
1 – Preheat the oven to 350°F (175°C).
2 – Thaw frozen vegetables and drain well. Chop coarsely. Set aside.
3 – Microwave butter in 1 1/2 quart bowl on high for 1 1/2 minutes or until melted.
4 – Stir in red pepper, onion, and garlic. Microwave 3 to 4 minutes or until pepper and onion are tender.
5 – Blend in flour, nutmeg and salt. Microwave 30 seconds.
6 – Stir in milk. Microwave 5 to 7 minutes or until mixture just boils and is thickened, stirring every 2 minutes.**
7 – In separate bowl, combine ricotta cheese, Parmesan cheese and basil.
8 – In an additional bowl, combine mozzarella and provolone cheese.
9 – Arrange half the mostaccioli in a single layer in bottom of 8 x 12 baking dish.
10 – Top with 1/2 of the white sauce mixture, all of the ricotta mixture, all of the vegetable mixture and 1/2 of the mozzarella mixture; press down lightly.
11 – Top with remaining mostaccioli in single layer, remaining white sauce, and remaining mozzarella cheese mixture.
12 – Bake for 40 to 45 minutes or until hot and bubbly. Let stand 10 minutes before serving.
Makes 8 servings.
*1 1/2 cups dry, uncooked mostaccioli.
**Alternately, make the white sauce on the top of the stove: Melt butter in medium sauce pan. Stir in red pepper, onion and garlic. Sauté for 4 to 5 minutes. Blend flour, nutmeg and salt into the mixture and cook 2 minutes, stirring. Gradually add milk and cook, stirring, over low to medium heat, until the mixture is thick and comes to the boiling point. Remove from heat.
https://www.cooksrecipes.com/mless/four_cheese_mostaccioli_vegetable_lasagna_recipe.html
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