Thursday, March 3, 2011

Vegetarian Recipes

So as the vegetarian experiment comes to a close I want to share two of my favorite recipes from this weeks menu. Butternut Squash and Ricotta Stuffed Shells and Made-up Marinara with whole wheat pasta and asparagus.

When I shared that I was going veggie for a bit with my friend Danielle, her first response was you have to try this recipe. And she was RIGHT. It is delicious! Kiddos loved it to-as evidenced by this photo :)

Then last night, we wanted to have some kind of pasta with mushrooms and asparagus so I made up a recipe--Corey helped in the seasoning department. SO... here are the recipes!

Roasted Squash and Ricotta Stuffed Shells
2lb 4oz butternut squash, cut into large wedges
olive oil, to drizzle
10 unpeeled garlic cloves
2 1/4 c ricotta cheese
1/3 c basil (minced)
1 jar spaghetti sauce
1/3 c dry white whine
32 conchiglioni rigati (large pasta shells)1 c grated Parmesan cheese

DirectionsPreheat oven to 400F. Place squash in a baking dish, drizzle with olive oil, and season w/ S&P.
Bake for 30min, then add the garlic and bake for another 15min or until tender. Cool slightly, then peel
and mash the squash and garlic. Mix with the ricotta and half the basil and season to taste.

Put the pasta sauce and wine in a saucepan, bring to a boil, then reduce the heat and simmer for 10min
or until slightly thickened.
Cook pasta in rapidly boiling water until al dente. Lay out on paper towels to dry, then fill with the squash
mixture. Spread any remaining filling in a large oven proof dish, top with shells, and pour on the sauce.
Sprinkle with Parmesan and the remaining basil and bake for about 30min.

Made up marinara with whole wheat pasta
1 container sliced baby bell mushrooms
1 onion sliced
1 green pepper sliced
2 cloves garlic minced
olive oil
1 28 oz can crushed tomatoes
1/3 (ish) cup red wine
1 box whole wheat spaghetti
parm cheese

Swirl some olive oil in a pan, add some crushed red pepper and the garlic. Turn heat on medium. Once the garlic starts popping, add mushrooms, onions and peppers. Cook until the veggies are nice and tender.

Add wine and tomatoes. Season with stuff from your cupboard-I added Italian Seasoning, basil, oregano, salt and pepper. Let it come to a boil and then simmer while you cook the pasta according to package directions.

Drain the pasta and add a generous handful of parm cheese. Stir. Pour in sauce and stir it all around.

Serve with asparagus (cooked in water 3 min, sauteed in pan with butter and garlic until everything else was done). and wine :)

PS check out my "currently" post on the law ladies blog :)

1 comment:

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