This quick summer dish gobbled up the cilantro from my CSA share. The sauce was silky and fresh.
The recipe was adapted from The New York Times, contributed by Melissa Clark. I reduced the oil and modified the method. Next time I may add some lemon zest and/or toasted pine nuts. Easy and delicious!
1 pound short pasta, such as shells, cavatappi, chiocciole, farfalle, ditali or wagon wheels (I used cascatelli)
about 12 ounces fresh, whole-milk ricotta (about 1 1/2 cups)
3/4 to 1 cup freshly grated Parmesan, plus more for serving (I used Parmigiano-Reggiano)
4 T (1/4 cup) extra-virgin olive oil, plus more for serving
1/2 to 1 tablespoon freshly ground black pepper, plus more for serving
2 1/2 cups soft herbs, packed, such as cilantro, basil, chives, fennel fronds, parsley, mint, tarragon, chervil or dill (try for a combination of at least 3 kinds), coarsely chopped (I used a food processor)
lemon zest, optional
handful of toasted pine nuts, optional
Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until al dente, according to package instructions. Reserve 2 cups pasta cooking water, then drain the pasta.
In the same pot, make the sauce: Add ricotta, Parmesan, olive oil, pepper and a large pinch or two of coarse salt, and stir until well combined.
Add 1 cup pasta water to the sauce and stir until smooth.
Coarsely chop the herbs with a food processor, if desired. (I used 1 cup dill, 1 cup cilantro, 1/4 cup parsley, and 1/4 cup basil.)
Add the cooked pasta and herbs, and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth, soupy sauce. Taste and add more salt if needed.
Incorporate lemon zest and/or pine nuts, if using.
To serve, spoon the pasta into a serving bowl or individual bowls and finish with more Parmesan, drizzle of olive oil and more pepper, as desired.
Once again, Ina did not disappoint. 🙂 This classic baked macaroni and cheese recipe incorporated two of my ultimate favorite cheeses and was upgraded with a colorful tomato topping. It was really delicious- a new favorite!
This dish was part of my husband’s birthday feast this year. I was able to assemble the dish the day prior to baking it which was very helpful. I actually grated the cheeses two days in advance- which would be completely unnecessary if making this dish on its own, of course.
The recipe was adapted from FoodNetwork.com, contributed by Ina Garten. I modified the method and used Campari tomatoes and panko in the topping.
Yield: Serves 6 to 8 as a main dish or 10 to 12 as a side dish
1 pound (16 oz) elbow macaroni or cavatappi (I used 17.6 oz Gigli pasta)
4 cups (1 quart) milk (I used whole milk)
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere cheese, grated (about 4 cups)(I used Swiss Raw Milk Le Gruyère aged over 120 days from Trader Joe’s)
8 ounces extra-sharp cheddar, grated (about 2 cups)(I used Cabot 3-year extra-sharp white cheddar)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
8 Campari tomatoes or 4 small tomatoes (about 3/4 pound)
1 cup panko breadcrumbs
Preheat the oven to 375 degrees F. (I set my oven to convection.)
Grate the cheeses with a food processor, if desired.
Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook according to the directions on the package, about 5 to 7 minutes. Drain well. Reserve the pot for the sauce.
Meanwhile, heat the milk in a small saucepan, but don’t boil it.
Melt 6 tablespoons of butter in the large pot (the pasta cooking pot) and add the flour. Cook over low heat for 2 minutes, stirring with a whisk.
While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.
Off the heat, add the shredded Gruyere, cheddar, 1 tablespoon coarse salt, pepper, and nutmeg.
Add the cooked pasta and stir well.
Pour into a 3-quart baking dish. (I chose a shallow baking dish to increase the surface area for tomatoes and crispy panko topping.)*If making in advance, cover and refrigerate after this step.
Slice the tomatoes and arrange on top. (I sliced the tomatoes about 1/4-inch thick.)
Melt the remaining 2 tablespoons of butter, combine with the panko, and sprinkle on the top.
Bake for 30 to 35 minutes, or until the sauce is bubbly and the pasta is browned on the top.
Note: To make ahead, put the macaroni and cheese in the baking dish, cover, and refrigerate until ready to bake. Put the tomatoes and panko on top and bake for about 40 to 50 minutes.
The sad news is that my search is over for the perfect macaroni and cheese. 😉 This version was incredible. It’s easy to prepare, the pasta is even incorporated uncooked, and I was able to assemble it in advance and refrigerate it for a couple of hours prior to baking as well. I also loved that it had dry mustard and cottage cheese in its creamy filling. The golden-brown crispy crust on the top was just the icing on the cake.
This recipe was adapted from The New York Times, contributed by Julia Moskin. I used DeCecco cavatappi instead of elbows (so much more fun) and decreased the amount of butter (slightly). We enjoyed it as part of my husband’s extravagant birthday feast! Absolutely delicious.
Yield: 6 to 8 servings Time: 1 hour 40 minutes
1-2 tablespoons unsalted butter
1 cup cottage cheese (not low-fat)
2 cups milk (not skim)(I used whole milk)
1 teaspoon dry mustard
Pinch freshly grated nutmeg
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound sharp or extra-sharp cheddar cheese, grated (I used my favorite Cabot Classic Vermont 3-year Cheddar)
½ pound cavatappi or elbow pasta, uncooked
Heat oven to 375 degrees, preferably on convection, and position an oven rack in upper third of oven.
Use scant 1/2 tablespoon of butter to butter a 9-inch round or square baking pan. (I used a deep 8-inch round ceramic soufflé dish.)
In a blender or Vitamix, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together.
Reserve ¼ cup grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta.
Pour into prepared pan, cover tightly with foil and bake 30 minutes. (I put the assembled, covered dish in the refrigerator for several hours prior to baking.)
Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter.
Bake, uncovered, 20 to 30 minutes more, until browned. Let cool at least 15 minutes before serving.