Baked Spinach and Artichoke Mac-n-Cheese

This post is posted and property of http://www.spoonforkbacon.com/2016/10/baked-spinach-and-artichoke-mac-and-cheese/

 

Baked Spinach and Artichoke Mac and Cheese
Serves 6 to 8

Ingredients:
4 tablespoons unsalted butter, softened and divided
2 tablespoons all purpose flour
1 1/4 cups whole milk
2 ounces cream cheese, softened
4 ounces shredded white cheddar cheese, plus more for sprinkling on top
4 ounces shredded fontina cheese, plus more for sprinkling on top
16 ounces frozen spinach, thawed with excess water squeezed out
1 (15 ounce) can whole artichoke hearts, drained and quartered
1 pound cavatappi pasta, cooked al dente and drained

Directions:
1. Preheat oven to 375˚F. Lightly grease a 13”x9” baking dish and set aside.
2. Place butter into a medium pot and melt over medium-high heat.
3. Add flour and stir together to create a roux. Stir for 2 to 3 minutes. Stir in milk and continue to stir until mixture thickens enough to coat the back of a spoon. Stir in cream cheese and continue to stir until no lumps remain. Season with salt and pepper.
4. Stir in cheeses, 2 ounces at a time, until fully incorporated and mixture is smooth. Stir in the spinach and adjust seasonings.
5. Place cooked pasta in a large mixing bowl and pour spinach-cheese sauce over. Stir together until all the pasta is well coated. Fold in the quartered artichoke hearts and adjust seasonings.
6. Pour mixture into the prepared baking dish and top with extra shredded cheese.
7. Bake for 25 to 30 minutes or until mixture is bubbly and slightly browned on top.
8. Cool for about 10 minutes, scoop and serve.

Lasagna Roll Ups

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Lasagna Roll Ups
Makes 12 roll ups

Ingredients:
ricotta filling:
24 ounces part-skim ricotta
1 large egg
2 ounce shredded Parmesan cheese
1/2 bunch kale, blanched, drained (with as much liquid squeezed out) and chopped
ground turkey filling:
2 tablespoon extra virgin olive oil
1/2 yellow onion, diced
2 garlic cloves, minced
1 1/2 pounds ground turkey
3 tablespoons minced oregano
1 1/2 tablespoons minced basil
1 cup marinara sauce

12 dry lasagna sheets (with fluted edges), boiled
1 1/2 cups marinara sauce

Directions:
1. Preheat oven to 375˚F.
2. Place all the ricotta filling ingredients into a mixing bowl, season with salt and pepper and mix together until fully combined. Set aside.
3. Pour oil into a large skillet and place over medium-high heat. Add onions and sauté for 2 to 3 minutes. Add garlic, turkey, oregano, and basil and continue to sauté for 3 to 4 minutes. Season with salt and pepper and continue to sauté for 1 minute. Stir in marinara sauce and mix until just combined. Remove from heat and allow mixture to cool slightly.
4. To assemble: Pour 1 1/2 cups marinara into the bottom of an 8”x8” baking dish and set aside. Pace a cooked lasagna sheet onto a clean surface and top with a thin layer of the ricotta filling. Top the ricotta filling with a thin layer of the meat filling and tightly roll the lasagna sheet up completely. Carefully place it into the prepared baking dish, spiral side-up. Repeat until all of the sheets and filling have been used and snuggly fit into the baking dish.
5. Place baking dish in the oven for about 25 minutes. Remove from oven, allow the dish to cool slightly and serve.

Baked Rigatoni with Milk-Braised Pork, Ricotta and Lemon

This recipe and picture were created/posted by:

http://www.foodandwine.com/recipes/baked-rigatoni-milk-braised-pork-ricotta-and-lemon  / Contributed By Ryan Hardy Photo © Con Poulos Published October 2016

• Active: 45 MIN
• Total Time: 4 HR 30 MIN
• Servings: 8

Ingredients

• 1/4 cup extra-virgin olive oil
• One 4-pound boneless pork shoulder roast
• Kosher salt and pepper
• 12 garlic cloves
• 1/2 cup dry white wine
• 3 quarts whole milk
• 6 rosemary sprigs, plus chopped rosemary for garnish
• 1 bay leaf
• Five 3-inch strips of lemon zest
• 1 pound rigatoni
• 2 cups fresh ricotta cheese (1 pound)
• Freshly grated pecorino cheese, preferably Pecorino di Fossa

How to make this recipe

1. Preheat the oven to 375°. In a large enameled cast-iron casserole, heat 2 tablespoons of the olive oil. Rub the pork all over with the remaining 2 tablespoons of olive oil and season with salt and pepper. Add to the casserole and cook over moderately high heat until browned all over, about 8 minutes; transfer to a plate. Add the garlic to the casserole and cook, stirring, until golden, 1 to 2 minutes. Add the wine; cook until almost evaporated, about 2 minutes.
2. Add the milk, rosemary sprigs, bay leaf and lemon zest to the casserole and bring to a simmer. Add the pork and braise in the oven for about 3 hours, until the meat is very tender. Let the pork cool in the casserole to room temperature.
3. Transfer the pork to a work surface and cut in half. Coarsely chop 1 piece; reserve the remaining pork for another use. Working in 2 batches, puree the cooking liquid in a blender until smooth. Strain through a fine sieve, pressing down on the solids.
4. Preheat the oven to 425°. Lightly grease a 3½- to 4-quart baking dish. In a pot of salted boiling water, cook the pasta until very al dente. Drain and transfer to a large bowl. Add the chopped pork and 3 cups of the strained cooking liquid, season with salt and pepper and toss to coat. Transfer the pasta to the prepared baking dish and dollop the ricotta on top. Cover with foil and bake for about 20 minutes, until the pasta is tender. Uncover and bake for about 15 minutes longer, until golden on top. Garnish with pepper and chopped rosemary. Serve with grated pecorino.

Make Ahead

The braised pork can be refrigerated in its cooking liquid for 3 days.

 

Ingredients

 

White Lasagna Cupcakes

this recipe and photo was posted by : http://www.foodandwine.com/recipes/white-lasagna-cupcakes/print

• 4 tablespoons unsalted butter, plus more for buttering the ramekins
• 3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for sprinkling
• 1/2 pound fresh lasagna noodles
• 1/2 cup all-purpose flour
• 2 cups milk
• 1 large egg
• 1/4 cup snipped chives
• 2 tablespoons chopped parsley
• 8 ounces Fontina cheese, shredded
• 6 ounces thinly sliced prosciutto, finely diced
• Freshly ground pepper

Instructions

1. Preheat the oven to 350°. Butter eight 6-ounce ramekins and coat with Parmigiano; tap out the excess. Place the ramekins on a sturdy rimmed baking sheet.
2. In a large pot of lightly salted boiling water, cook the lasagna noodles until al dente. Drain and cool under running water. Pat dry. Using a 3 1/4-inch biscuit cutter, stamp out 24 rounds (they should fit neatly inside the ramekins).
3. In a large saucepan, melt the 4 tablespoons of butter. Add the flour and whisk over moderately high heat for 1 minute. Add the milk and whisk over moderate heat until the sauce is bubbling and thickened, about 5 minutes. Remove from the heat and whisk in the egg, chives, parsley and 1/2 cup of the Parmigiano. Let cool slightly, then stir in the Fontina and prosciutto. Season the filling with pepper.
4. Arrange 1 pasta round in the bottom of each ramekin. Spoon a scant 1/4 cup of the filling into each ramekin and top with another noodle; press to flatten slightly. Top with the remaining filling and pasta rounds. Sprinkle the tops with the remaining 1/4 cup of Parmigiano and cover loosely with foil.
5. Bake the cupcakes for about 20 minutes, until the filling is just bubbling. Remove the foil and bake for about 30 minutes longer, until slightly puffed and the tops and sides are golden. Let cool for 20 minutes. Run a knife around the lasagna cupcakes, then invert onto plates, tapping firmly to release them. Serve hot or warm.

Make Ahead

The unmolded baked lasagna cupcakes can be refrigerated overnight. Reheat in a 325° oven.