This is my lazy way of sating my lasagna craving. I can rarely resist a cheesy-red sauce pasta desire but the idea of making a whole lasagna just for me made me groan in laziness, so I decided to take the easy way out. You still get the ricotta and parmesan flavors, the red sauce, the thick noodles, and there’s even the added health bonus of some chopped spinach, except it all comes together in about an hour.

Since the ingredients list is so small be sure to use the best of the best here. Freshly grated parm, quality ricotta, etc. I bought my marinara from a local gourmet grocer that does it fresh on site for their pizza making kits. Also, bee sure to season your cheese filling liberally – don’t be shy with the salt shaker!

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Spinach Manicotti

Based on the recipe from Everyday Food.

Makes 4 servings.

Ingredients

• 8 manicotti shells
• 1 15-ounce container part-skim ricotta cheese
• 1 cup grated parmesan cheese
• 1 tsp. grated lemon zest or lemon juice
• 1 10-ounce package frozen chopped spinach, thawed, squeezed dry
• 2 cups prepared marinara sauce
• ¼ tsp. dried oregano
• Kosher salt and ground black pepper
• Olive oil
• Non-stick spray (or fill your Misto with olive oil, like I do)

Directions

1.) Preheat oven to 375° F. Lightly spray a 9×13 or 8×8 glass baking dish with non-stick spray and set aside. Also spray a large, rimmed baking sheet and set aside.

2.) Cook manicotti shells according to directions (be sure to add some olive oil to the water to prevent them sticking to one another). Don’t worry if they split up the sides a bit, they’ll still taste great. Carefully drain manicotti shells and lay out on prepared rimmed baking sheet. Roll around in the oil a bit to prevent sticking. Let cool.

3.) In a large bowl, combine ricotta, ½ cup Parmesan, lemon zest, and spinach. Season liberally with salt and pepper. Transfer filling to a large plastic storage bag. Twist and squeeze bag so filling is all pushed into one corner. Snip a ½-inch opening in the corner and pipe filling into opposite ends of manicotti. If your shell has split, just lay out the shell, pipe some filling in the center, and fold up the sides. Be sure to place shell seam-side down if they’ve split.

4.) Once all the manicotti are filled, arrange in your prepared baking dish. You can lay them out all in a row in a 9×13 or do 6 in a row with 2 up top in an 8×8. Just be sure they’re all nestled together. Pour marinara over the manicotti and sprinkle top with oregano. Sprinkle remaining ½ cup Parmesan over top and pop in the oven. Bake 30 minutes until bubbly and cheese is brown. Let sit a few minutes before serving.

© Jessica J. for jonesing for..., 2011. | Permalink | 2 comments | Add to del.icio.us
Post tags: cheese, italian, pasta, spinach, vegetables

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I have a simple philosophy. Almost any vegetable side dish can be turned into an entrée simply by tossing it with pasta and this dish definitely proves it and then some.

Cauliflower is one of those vegetables that isn’t the best thing raw, but can be exponentially improved by roasting which brings out all sorts of awesome caramelization flavors and textures. Tossed with tons of roasted garlic and bright lemon juice, this is a delicious side-turned-entrée no doubt, and thankfully one of those things that could easily be served winter, spring, summer or fall.

Update: Just wanted to say a big “Thank you!” to Fine Cooking magazine for featuring this post in their Best of the Blogs. Thanks again!

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Garlic Roasted Cauliflower Pasta

Based on the recipe from Ina Garten’s “How Easy Is That?”

To toast pine nuts, place them in a dry sauté pan and cook over low heat, tossing frequently, until lightly browned (about 6-10 minutes).

Makes about 4 servings

Ingredients

• 1 head of garlic, cloves separated but not peeled
• 1 large head of cauliflower, trimmed, cut into florets
• 4½ tablespoons good olive oil, divided
• Kosher salt and freshly ground black pepper
• ¼ cup minced fresh parsley
• 3 Tbsp. toasted pine nuts
• 2 Tbsp. freshly squeezed lemon juice
• 6 oz. fresh (refrigerated) linguine

Directions

1.) Preheat oven to 450° F. Bring a large pot of water to a boil and add the garlic cloves. Boil for 15 seconds. Fish out the cloves, peel and cut off any brown parts. Cut the largest cloves in half lengthwise. Keep the water simmering.

2.) On a sheet pan, toss the cauliflower with garlic, 3 Tbsp. olive oil, 2 tsp. salt and 1 tsp. pepper. Spread mixture out in a single layer and roast for 20-25 minutes, tossing twice, until the cauliflower is tender and garlic is lightly browned. When the cauliflower is about 5 minutes away from being done, season the water with salt and some olive oil. Toss the pasta into the boiling water and cook until al dente. Reserve some of the pasta water, then drain and put pasta in large mixing bowl.

3.) Scrape the cauliflower with garlic and pan juices into large mixing bowl with pasta. Add remaining 1½ Tbsp. olive oil, parsley, pine nuts and lemon juice. Sprinkle with another ½ tsp. salt. Toss everything together, adding pasta water if needed to loosen the sauce.

© Jessica J. for jonesing for..., 2010. | Permalink | 3 comments | Add to del.icio.us
Post tags: pasta, vegetables, vegetarian

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I know, I know, my last update was a slow cooker dish too, but I just had to make something in my crock pot again because look what I got on Friday:

We had our annual prop sale in the test kitchen / studio and tons of wares sent to us from companies and retailers (to test) all went on sale for crazy cheap prices. I got this $65 crockpot for $20 and frankly it looks like a rocketship compared to my old one. And when Pam was giving out packages of short ribs she ended up not using, I snatched up a couple pounds and knew immediately what I’d be doing with them this weekend.

I’ve had this dish bookmarked since right before summer started and finally felt like it was the right time (aka 60° and cloudy) to make them. Braised short ribs are something I’ve lovingly talked about before, and this is a fun Vietnamese twist on the flavors. These short ribs are unbelievably hearty and rich and have a nice subtle flavor from the ginger. The refreshing rice noodles served alongside (or under) help cut the richness of the beef, which may sound like heresy, but once you taste it, you’ll be on board.

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Slow Cooker Vietnamese Short Ribs with Rice Noodles

Serves 4

Based on the recipe from Healthy Delicious.

If you don’t have a slow cooker, just pour all the liquid for the short ribs into the pot you sear them in, put the lid on, and cook in a 350° F oven for 3 hours.

Ingredients

For the short ribs:

• 1 Tbsp. canola or peanut oil
• 2 lbs. beef short ribs, trimmed
• 2 shallots, sliced
• 4 cloves garlic, minced
• 1 small knob fresh ginger, sliced
• ¼ cup fish sauce
• ¼ cup dark soy sauce
• 1 Tbsp. brown sugar
• 1 Tbsp. Sriracha
• 2 cups beef stock

For the rice noodles:

• 6 oz. rice noodles, cooked
• 3 carrots, peeled and cut into curls (ribbons)
• 1 English cucumber, peeled and shredded
• Juice of 1 lime
• 3 Tbsp. fish sauce
• 2 Tbsp. rice wine vinegar
• 1 tsp. honey
• 1 tsp. Sriracha
• ½ cup torn cilantro
• ¼ cup torn mint leaves
• 1 tsp. minced jalapeno

Directions

1.) Heat a large skillet over high heat and pour in the oil. Pat the short ribs dry with paper towels, and then sear in hot oil on all sides. Turn after about 1 minute on each side, for a total of 6 minutes. Remove from skillet with a slotted spoon and toss in the shallots and garlic. Quickly stir around for 30 seconds getting some color on the vegetables, but don’t burn them. Remove with a slotted spoon and kill the heat.

2.) Pour the ¼ cup fish sauce, ¼ cup dark soy sauce, 1 Tbsp. brown sugar, 1 Tbsp. Sriracha, and 2 cups beef stock into the bowl of a 5-6 qt. slow cooker. Whisk in the cooked shallot, garlic, and fresh ginger. Put the short ribs into the slow cooker and turn to coat in the sauce a few times. Cook on low for 6-7 hours or until fork tender and the bone slides out easily.

3.) Before serving, prepare the rice noodles. Whisk together the lime juice, 3 Tbsp. fish sauce, 2 Tbsp. rice wine vinegar, 1 tsp. honey, 1 tsp. Sriracha, cilantro, mint, and jalapeno. Toss noodles with carrots, cucumber, and sauce. Serve alongside or under short ribs.

© Jessica J. for jonesing for..., 2010. | Permalink | No comment | Add to del.icio.us
Post tags: asian, autumn, beef, crock pot, pasta

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Mushroom Stroganoff

Based on the recipe from Fresh Mushrooms.

Serves 2.

Ingredients

• 1 Tbsp. olive oil
• 1 tsp butter
• 1 onion, sliced
• 2 cups quartered crimini mushrooms
• 1 cup sliced button mushrooms
• ¼ cup + 2 Tbsp. beef broth, divided
• 1 tsp. cornstarch
• 1 pinch salt
• 1 tsp. freshly cracked black pepper
• Egg noodles and sour cream for serving

Directions

1.) Melt the olive oil and butter together in a heavy pot over medium heat. Add the onions and cook, stirring occasionally, until they become very soft and begin to turn golden – about 10 minutes.

2.) Whisk together ¼ cup beef broth and cornstarch, add to the pan, along with mushrooms, salt, and pepper. Bring to a simmer and cook for 10 to 15 minutes or until the mushrooms soften and the liquid has cooked off. Turn the heat to high and add the 2 Tbsp. beef broth and cook for 1 to 2 minutes, allowing it reduce into a thick sauce.

3.) Serve over warm egg noodles with a dollop of sour cream.

© Jessica J. for jonesing for..., 2010. | Permalink | One comment | Add to del.icio.us
Post tags: healthy rethink, pasta, vegetables

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Happy Birthday, to me!

Well, yesterday at least.

As much as I adore going out to eat (which I did plenty of during my little vacation home), cooking one of my favorite things for my own birthday sounded just as satisfying, so that’s exactly what I did. Few things please me more than big ol’ bowl of pasta with really really good sauce, and that’s what this is.  One of the best damn bolognese I’ve ever tasted (if I do say so myself).

This sauce is called Sunday Bolognese because it’s an all day, hover-over-your-stove affair. Once you kick things into gear, you better be ready to stir the sauce every 20 minutes for over 3 hours, and that doesn’t include the 90 minutes of prep and pre-cooking before that. To some, that’s a horrible way to spend your birthday. To me, it was perfect. I coddled and loved this sauce into perfection, and was so proud to present it in front of 6 guests at a lovely dinner outside on our patio, it was like a birthday gift to myself. Thick and velvety and just so layered with flavor and texture,  it’s just damn good.

Serve it with some great garlic bread and if you’re really lucky, finish with some fabulous birthday hummingbird cake. (I was very, very lucky).

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Sunday Bolognese

My version of bolognese is based on Lidia Bastianich’s two Sunday bolognese – combining her two varieties ricetta tradizionale and ricetta antica – made with broth and milk respectively. I use part milk and part broth with a heavy tomato-paste base and some canned tomatoes to get a nice balance of richness and flavor.  Also, this recipe makes a ton of sauce, but all you have to do is refrigerate it, scrape off the fat, and freeze it for future use. Deeeeeelish!

Makes 3 quarts sauce, well suited for 2-3 lbs of pasta.

Based on the recipe from Lidia’s Family Table.

Ingredients

• 2 lbs ground beef
• 2 lbs ground pork
• 2 cups dry red wine
• 6 oz. pancetta, chopped
• 5 large garlic cloves
• 2 Tbsp. olive oil
• 2 medium onions, peeled and quartered
• 2 celery stalks, chopped
• 1 carrot, peeled, chopped
• 1 tsp. kosher salt
• 6 Tbsp. tomato paste
• 6 cups whole milk, divided, warmed
• ½ tsp. freshly grated nutmeg
• 2 large dry bay leaves
• 2 cups crushed tomatoes
• 2 cups low-sodium beef broth, warmed
• 1 tsp. freshly ground black pepper
• 2 lbs. rigatoni pasta, cooked

Directions

© Jessica J. for jonesing for..., 2010. | Permalink | No comment | Add to del.icio.us
Post tags: favorite, italian, meat, pasta

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