“Meatless Monday” Recipe of the Week – Cheese-Stuffed Shells in Marinara Sauce

January 25, 2021 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Cheese-Stuffed Shells in Marinara Sauce. To make this week’s recipe you’ll be needing Jumbo Whole Wheat Pasta Shells, Shredded Mozzarella Cheese, Ricotta Cheese, BUITONI Refrigerated Freshly Shredded Parmesan Cheese, Egg, Ground Black Pepper, and BUITONI Refrigerated Marinara Sauce. Meatless Mondays! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Cheese-Stuffed Shells in Marinara Sauce
Your family will love this Italian favorite. Add a tossed salad and warm bread and sit down to a satisfying meal together.

Recipe Ingredients:
12 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions
1 cup (4 ounces) shredded mozzarella cheese – divided use
1 cup (8 ounces) ricotta cheese
1/2 cup (1.5 ounces) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
1 large egg
1/4 teaspoon ground black pepper
1 (15-ounce) container BUITONI Refrigerated Marinara Sauce

Cooking Directions:
1 – Preheat oven to 350°F (175°C).
2 – Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12x7x2-inch baking dish. Pour sauce over shells.
3 – Bake for 25 minutes or until bubbly. Top with remaining 1/4 cup mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

Makes 6 servings.
https://www.cooksrecipes.com/mless/cheese-stuffed_shells_in_marinara_sauce_recipe.html

“Meatless Monday” Recipe of the Week – Cheesy Baked Ziti

January 4, 2021 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Cheesy Baked Ziti. Some of the ingredients you’ll be needing are Ziti Pasta, Garlic Cloves, Low Sodium Diced Tomatoes, Low Fat Ricotta Cheese, Shredded Low Fat Mozzarella Cheese, Grated Parmesan Cheese, Parsley, Basil, and more! Meatless and Delicious! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Cheesy Baked Ziti
Recipe Ingredients:

1 pound ziti, rigatoni, mostaccioli or other medium pasta shape, uncooked
Vegetable oil cooking spray
1 onion, chopped (about 1 cup)
2 garlic cloves, minced
1 (14.5-ounce) can low-sodium diced tomatoes, drained
1 (15-ounce) container low-fat ricotta cheese
2 cups shredded low-fat mozzarella cheese – divided use
4 tablespoons freshly grated Parmesan cheese – divided use
1/2 cup skim milk
1/3 cup chopped Italian parsley
1/3 cup chopped fresh basil (or 1 tablespoon dried)
1/2 teaspoon black pepper
1/4 teaspoon salt

Cooking Directions:

1 – Prepare pasta according to package directions. Drain and set aside in large bowl.
2 – Preheat the oven to 400°F (205°C).
3 – Spray a non-stick skillet with vegetable oil cooking spray. Heat oil over medium heat. Add onions and sauté until tender, about 5 minutes. Add garlic and sauté 1 more minute. Remove from heat. Stir in tomatoes.
4 – Place ricotta cheese, 1 1/2 cups of the mozzarella cheese, 2 tablespoons of Parmesan cheese and milk in a food processor or blender. Process until smooth.
5 – Add the tomato and cheese mixtures, parsley, basil and pepper to the cooked pasta. Toss well to combine.
6 – Spray a 2 1/2 to 3-quart baking dish (a 12x9x2-inch oblong dish works well) with vegetable spray. Spoon the pasta mixture into the dish. Sprinkle with remaining 1/2 cup mozzarella and 2 tablespoons Parmesan cheeses.
7 – Bake at 400°F (205°C) for 20 minutes, or until lightly browned.
Makes 8 servings.
https://www.cooksrecipes.com/mless/cheesy_baked_ziti_recipe.html

Jennie – O Turkey Recipe of the Week – Oven Roasted Squash Salad

June 26, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | 1 Comment
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This week’s Jennie – O Turkey Recipe of the Week – Oven Roasted Squash Salad. To make this dish you’ll be needing Acorn Squash, Butternut Squash, Olive Oil, Salt, Ground Pepper, Arugula Leaves, Red Onion, Pistachios, Ricotta Cheese, White Wine Vinegar, Honey, Dijon Mustard, and JENNIE-O® Lower Sodium Turkey Bacon made with Sea Salt. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

Oven Roasted Squash Salad
Complete the Thanksgiving spread with Roasted Squash Salad, a delicious seasonal mix of two types of oven roasted squash tossed with fresh arugula! This recipe is a quick and easy side dish or appetizer guests will love!

INGREDIENTS
1 medium acorn squash, cut in half
1 medium butternut squash, cut in half
2 tablespoons olive oil, plus ¼ cup, divided
1½ teaspoon kosher salt, divided
½ teaspoon freshly ground pepper, divided
8 cups arugula leaves
¼ cup thinly sliced red onion
¼ cup pistachios, toasted
2 ounces aged ricotta cheese, thinly sliced
3 tablespoons white wine vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
6 slices JENNIE-O® Lower Sodium Turkey Bacon made with Sea Salt

DIRECTIONS
1) Place acorn and butternut squash on jellyroll pan, cut sides up. Drizzle with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and ¼ teaspoon pepper. Bake 25 minutes or until slightly browned and tender. Let stand 10 minutes. Slice and set aside.
2) In large bowl, toss together arugula, onion slices and pistachios. Top with squash slices and ricotta cheese.
3) In small bowl, whisk together vinegar, honey, and mustard. Slowly add remaining ¼ cup olive oil, whisking constantly. Season with remaining ½ teaspoon salt and ¼ teaspoon pepper. Drizzle desired amount of dressing over salad.
4) Cook turkey bacon as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Chop bacon and sprinkle over salad.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 190
Protein 4g
Carbohydrates 12g
Fiber 2g
Sugars 3g
Fat 15g
Cholesterol 10mg
Sodium 560mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/1188-oven-roasted-squash-salad

Healthy Penne Recipes

June 3, 2020 at 6:01 AM | Posted in Eating Well | 2 Comments
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From the EatingWell website and Magazine its Healthy Penne Recipes. Here’s some Delicious and Healthy Penne Recipes with recipes including Slow-Cooker Pork Sausage Bolognese, Italian-Style Turkey and Penne Skillet, and Pasta with Ricotta and Summer Vegetables. So find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Penne Recipes
Find healthy, delicious penne recipes including cheese, chicken and vodka sauce penne. Healthier recipes, from the food and nutrition experts at EatingWell.

Slow-Cooker Pork Sausage Bolognese
Here’s the meaty, saucy pasta that we all crave. If you have any slow-cooker bolognese leftovers, freeze them and reheat on a cold night when you’re in need of a hot, comforting dish. Serve with a simple, crisp salad and crusty bread. For the prettiest appearance, sprinkle with whole fresh basil leaves instead of chopped oregano……………………………..

Italian-Style Turkey and Penne Skillet
This delicious one-skillet pasta meal-for-two is ready in just 35 minutes! Turkey–seasoned with a spicy Italian-seasoning blend–is served with tomoto sauce and wilted spinach over multi-grain pasta……………………………..

Pasta with Ricotta and Summer Vegetables
Getting in your daily servings of vegetables is easy when you feature this veggie-loaded pasta recipe. It’s full of broccoli, asparagus, and tomatoes and a creamy ricotta-tomato sauce–you’ll be amazed that it takes just 25 minutes to prepare……………………………………

* Click the link below to get all the Healthy Penne Recipes
http://www.eatingwell.com/recipes/19260/ingredients/pasta-noodle/pasta-by-shape/penne/

Healthy Italian Dessert Recipes

December 19, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Italian Dessert Recipes. Find some Delicious and Healthy Italian Dessert Recipes with recipes including; Coffee ‘n’ Cream Biscotti, Almond Cannoli with Lemon-Basil Ricotta Cream Filling, and Almond Panna Cotta with Blueberry Sauce. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Italian Dessert Recipes
Find healthy, delicious Italian dessert recipes, from the food and nutrition experts at EatingWell.

Coffee ‘n’ Cream Biscotti
These sweet Italian cookies will be perfect with your afternoon or evening coffee. Each coffee-flavored biscotti is covered in melted chocolate and will practically melt in your mouth…………

Almond Cannoli with Lemon-Basil Ricotta Cream Filling
Homemade cannoli shells are filled with a creamy lemon and ricotta cheese filling with a hint of fresh basil for a gourmet dessert. For a shortcut, you can substitute purchased cannoli shells (8 full-size or 16 mini)………………

Almond Panna Cotta with Blueberry Sauce
Panna cotta means “cooked cream” in Italian. This version of the delicious Italian dessert is flavored with amaretto or almond extract and served with a luscious blueberry sauce……………………

* Click the link below to get all the Healthy Italian Dessert Recipes
http://www.eatingwell.com/recipes/21081/cuisines-regions/european/italian/desserts/

“Meatless Monday” Recipe of the Week – Italian Vegetarian Bake

November 4, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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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

Kitchen Hint of the Day

October 7, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Ricotta Cheese plus…………….

When making Lasagna instead of using all of ricotta, combine ricotta with sour cream for the creamiest ricotta you ever did taste. Excellent flavor!

“Meatless Monday” Recipe of the Week – Four Cheese Mostaccioli Vegetable Lasagna

September 23, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | 2 Comments
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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

“Meatless Monday” Recipe of the Week – Baked Ziti with Three Cheeses

August 12, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Baked Ziti with Three Cheeses. Something delicious is coming from the oven, how about a Baked Ziti with Three Cheeses! Rigatoni Pasta, Cloves, Oregano, and Ricotta Cheese are just some of the ingredients you’ll be using to make this week’s recipe! It from the CooksRecipes website, one of my favorites. The recipe is from the CooksRecipes website which has a huge selection of 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

Baked Ziti with Three Cheeses
Your whole family will love this delicious lasagna-like casserole that uses ziti pasta in place of the traditional noodles.

Recipe Ingredients:
2 tablespoons olive oil
1 onion, chopped
4 garlic cloves, finely minced
1 teaspoon fennel seeds
1 teaspoon dried oregano, crumbled
1/2 teaspoon dried rubbed sage
1 (6-ounce) can tomato paste
1 (14.5-ounce) can Italian-style stewed tomatoes
1 cup water
1/2 cup freshly grated Parmesan cheese – divided use
Salt and freshly ground black pepper to taste
1 (15-ounce) container ricotta cheese
1 large egg
2 cups grated mozzarella cheese
12 ounces rigatoni pasta, cooked according to package directions

Cooking Directions:
1 – Heat oil in large saucepan over medium-low heat. Add onion, garlic and fennel seeds and sauté until onion has softened, about 5 minutes. Stir in oregano and sage, cook 30 seconds and add tomato paste and cook for 1 minute. Add tomatoes and water. Simmer until mixture thickens slightly, stirring occasionally, about 10 minutes. Stir in 1/4 cup Parmesan. Season with salt and pepper.
2 – Preheat oven to 425°F (220°C). Grease a 9x13x2-inch glass baking dish.
3 – In medium bowl combine ricotta cheese and egg. Season with salt and pepper.
4 – Spread 1/4 of sauce over bottom of prepared baking dish. Layer 1/3 of cooked pasta over. Drop half of ricotta mixture over by spoonfuls and sprinkle with 1/3 of the mozzarella then ladle 1/4 of sauce over . Repeat layering with another 1/3 of pasta, remaining ricotta mixture, 1/3 of the mozzarella, 1/4 of sauce and remaining pasta. Ladle remaining sauce over and sprinkle with remaining 1/3 of mozzarella and remaining 1/4 cup Parmesan.
5 – Cover casserole with aluminum foil and bake until heated through, about 45 minutes, removing cover after 30 minutes to allow cheese to brown.

Makes 6 servings.
https://www.cooksrecipes.com/mless/baked-ziti-with-three-cheeses-recipe.html

“Meatless Monday” Recipe of the Week – Cheesy Spinach Pasta Pie

June 3, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Cheesy Spinach Pasta Pie. Creamed Spinach, Spaghetti, Ricotta Cheese, and Mozzarella Cheese are just some of the ingredients you’ll need to make this dish. The recipe is from the CooksRecipes website, one of my favorites! You’ll find a fantastic selection of recipes to please everyone, so check the site out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Cheesy Spinach Pasta Pie
Serve this meatless cheese, spinach and pasta casserole for brunch with fresh fruit and warm muffins.

Recipe Ingredients:
1 (9-ounce) package STOUFFER’S Creamed Spinach, defrosted according to package directions
6 ounces dry spaghetti, prepared according to package directions
1 tablespoon vegetable oil
6 large eggs – divided use
1 cup ricotta cheese
1 cup shredded mozzarella cheese – divided use
1/2 cup half-and-half
1/3 cup chopped onion
2/3 cup freshly grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon crushed dried basil leaves

Cooking Directions:
1 – Preheat oven to 375°F (175°C).
2 – Combine pasta, oil and 2 lightly beaten eggs in large bowl; press onto bottom and up side of 10-inch pie plate.
3 – Bake for 7 to 10 minutes or until set.
4 – Combine creamed spinach, remaining eggs, ricotta cheese, 1/2 cup mozzarella cheese, half-and-half, onion, Parmesan, parsley and basil; spoon into pasta shell. Top with remaining mozzarella.
5 – Bake for 30 to 35 minutes or until knife inserted near center comes out clean; cool for 10 minutes before serving.

Makes 6 servings.

https://www.cooksrecipes.com/mless/cheesy_spinach_pasta_pie_recipe.html

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