Pasta Archives - Page 3 of 8 - Recipes At My Table

Ricotta Shells With Leeks

I try to diversify recipes and focus on health. I place the ricotta shells on a bed of leeks. The leeks keep the shells moist and boos the flavour. Ricotta Shells With Leeks makes a great family or entertaining meal. The prep for this is minimal and sometimes I cheat and use a good bottled marinara.

I like this recipe for entertaining because it is a one dish thing. This can also be cooked ahead of time, and then warmed-up quickly. The leeks at the bottom give you the vegetable additive. It’s also a great meatless dish. I put some Italian sausages in the sauce because my husband likes some meat with his meals. For me this is ac complete meal.

If you want a good meat stuffed cannelloni check out : https://recipesatmytable.com/veal-cannelloni/

If you like stuffed pasta, read this article for extra recipes and wine pairings: https://www.thegrandwinetour.com/en/popular-foods-of-italy/stuffed-pasta-wine-pairings

Ingredients

1 package pasta shells
2 large eggs beaten
1 250 gr ricotta
1 clove garlic (minced)
1/2 cup parmesan cheese
1 tbsp minced parsley
1/4 tsp teaspoon salt
1/4 teaspoon coarse ground black pepper
1 leek, washed chopped
1 tbsp olive oil
salt and pepper
2 cups marinara sauce ( recipe: https://recipesatmytable.com/marinara-sauce-passata-making/
1/4 cup mozzarella
1/2 cup shredded mozzarella

Process

I chop the leek and toss it with 1 tbsp of olive oil and add some salt and pepper.

Take 24 pasta shells and place them in a bowl with boiling water for 10 to 15 minutes. This soften the shells and makes them easy to fill. It really works and keeps the al dente.

In a medium bowl put in the ricotta, eggs, garlic, parsley, salt and parmesan cheese.

Mix it well and refrigerate while those shells are softening.

Put a heaping tsp of the mixture into each shell and set on top of the leeks.

Now cover with 2 cups of marinara sauce. Sometimes I also use a béchamel sauce. Both are good. Sprinkle with 1/4 cup of parmesan. Cover with a piece of parchment paper followed by a pice of tin foil. Place in a 350 F oven for 1 hour.

After an hour, I remove the covers and let them bubble away uncovered for 5 minutes for that parmesan to crisp.

Take it out of the oven and sprinkle with the 1/2 cup of mozzarella.

I always get a little taste and YUM!!

October 8, 2020

Turkey, Zucchini and Carrot Meatballs

I am always looking to add the goodness of vegetables into traditional dishes. Turkey, Zucchini and Carrot Meatballs allows me to sneak in some zucchini and carrots into a flavourful meatball. These can be immersed in a red sauce or baked as a sweet and sour dish. I also love them in soup.

Using turkey or chicken is a great way to watch your red meat intake. Adding vegetables is always a great way to ensure that your family stays healthy. Sometimes children won’t eat zucchini and carrots as a side, but when hidden in a meatball and drizzled with sauce, you have a hit. Today I made these to freeze for my daughter-in-law in Ottawa. This recipe freezes well and I take out as many as I need for soups, pastas or sub sandwiches.

Another turkey meatball favourite from my collection https://recipesatmytable.com/drunken-turkey-meatballs/

Ingredients

1 lb ground turkey
1 each of a medium carrot and zucchini ( grated )
2 cloves garlic (minced)
1 cup breadcrumbs
1/2 cup grated parmesan
2 eggs
1 tbsp minced parsley
1 tsp salt
1/2 tsp black pepper

The Process

Place all your ingredients in a bowl. I used a food processor to grate my zucchini and carrots.

Sometimes in meatballs milk or water is used, but the moisture from the zucchini and carrots add enough moisture in this recipe.

I used a small scoop to make 24 meatballs. Place them over parchment paper and spritz them with a little canola oil. Put them into a 375 F oven for 15 minutes.

Out of the oven and ready for freezer .

Here I used them with tomato sauce.

My favourite is to use them in soup. YUM!!

August 27, 2020

2 Comments

Lasagna Bianca

Whenever we weren’t feeling well as kids, nonna would cook “in bianco” (white cooking) and it was easy on the tummy. Lasagna Bianca is a dish that reflects this. I discovered that “La Cucina Bianca” is a traditional part of northern Italy in the province of Liguria. In this province on top of the mountains the recipes come from the land. They lack colour because these are the products from the land: cheese, legumes and dairy products.

La Cucina Bianca looks bland, but it is healthy and flavourful. It goes hand in hand with “Cucina Povera” because they are single dishes made to fill the belly. Good cooking is as simple as going back to the land and using a few ingredients to enhance the experience. As always, I think the most important part about cooking is to gather in the kitchen and have a party.

Another dish on my blog that is basically a white one https://recipesatmytable.com/butternut-squash-risotto/

Ingredients

3 medium sized zucchini ( cut on the mandolin length wise )
6 medium sized potatoes ( cut on the mandolin length wise)
12oven ready lasagna noodles (I only use Molisana Brand)
1 recipe for béchamel sauce ( see below)
1/2 cup of good grated Parmesan Cheese
6 slices Provolone ( 6 more optional)
1 tbsp Italian seasoning

Process

Generously butter a 9 X 13 pan. Take your lasagna noodles and soak them in warm water while you slice the vegetables. These are oven ready noodles and the warm water makes them pliable.

Now slice the vegetables lengthwise and all the same thickness. My Mandolin has a slice selection.

Start by putting 6 lasagna noodles along the bottom. Sprinkle with a good tbsp of parmesan, add the Provolone slices and dot with béchamel.

Next comes a layer of potatoes, parmesan cheese, italian seasoning and again dot with béchamel.

The Bechamel Sauce

2 tbsp butter or olive oil
1/4 cup flour
3 cups milk
1/2 cup grated parmesan cheese
1 tbsp chopped parsley
salt and pepper

Follow with a layer of zucchini, parmesan cheese, italian seasoning and again dot with béchamel. Repeat the potato and zucchini layer one more time.

Use your last 6 lasagna noodles for the top and pour the remaining béchamel sauce over it all. Finish with the leftover parmesan cheese. Put a piece of parchment over the top of the pan and secure with aluminium foil. No extra liquid is needed, it will come from the potatoes and zucchini. Place into a 350F oven for 50 minutes.

Once done remove the foil and at this point, if you want to add the other 6 slices of provolone, lay them over the top. Return to the oven for 7 to 10 minutes or until melted. If you don’t want the extra cheese the lasagna is done and golden brown already.

It cuts beautifully and you can see the butter and there is no liquid, just layers of golden yummy!!

First slice for me!!

July 21, 2020December 12, 2020

2 Comments

Avocado Pesto Gnocchi

Avocado Pesto Gnocchi add a little punch to a traditional Italian favourite. I bought too many avocados and it’s experiment time. Avocado’s add a lightness to baked goods; and so, I try them in gnocchi. The result is a keeper recipe which will be great for family or entertaining.

I love staying true to my Italian traditional recipes, but experimenting is fun. My husband is the main test taster and he enjoys the challenge. He is also very honest and sometimes we laugh at the creations in the test kitchen. However, this recipe won’t disappoint. It may be served with a variety of white or red sauces. I mixed the sauces up on the dish as you will see in the presentation.

My family loves the little meatballs with gnocchi. For our meatball recipe go to: https://recipesatmytable.com/italian-meatballs/

My gnocchi recipe is my quick go to: https://recipesatmytable.com/easy-homemade-gnocchi/ This traditional gnocchi recipe takes a short-cut and uses potato flakes. Of course, I do make them occasionally with real potatoes. Either way enjoy!!

The Ingredients for Avocado Pesto Gnocchi

2 large Hass avocados mashed
3 tbsp Pesto
2 cups potato flakes
2 cups boiling water
3 cups flour

The Process

Boil the water and pour into the potato flakes. Stir and let cool for 5 minutes.

Add the mashed avocado and pesto to the cooled potato mixture.

Add the flour to the bowl and stir with a fork.When the dough comes together put onto the counter and kneadThe dough should be smooth.

Cut the dough into six pieces and roll into 1/2 inch cords.

Slice each cord into 1/2 inch pieces.Dust the pieces with flour. Score the pieces on the back of a fork or a gnocchi basket.

Place on a floured cookie sheet.

The gnocchi may be frozen on the cookie sheet and then gathered and placed into a freezer bag.

Served on a platter with my tiny meatballs.

April 16, 2020