My kids love the Butternut Squash Mac and Cheese from Trader Joe’s. (It sells out daily- so they are clearly not alone!) This vegetarian comfort food dish seemed reminiscent enough to be a crowd-pleaser. 😉 I liked that it incorporated leafy greens too.
This recipe was adapted from The New York Times, contributed by Yasmin Fahr. I modified the method and proportions. I also added a poblano chile, red onion, garlic, and cilantro. Nice.
Yield: Serves 6
3 tablespoons olive oil
1 medium or 1/2 large red onion, diced
1 poblano chile, seeded, ribbed, and diced, divided (or 1 jalapeño, sliced into rounds)
6 large garlic cloves, thinly sliced
1 medium butternut squash (about 2 1/2 pounds), peeled, seeds removed and cut into 1/2-inch cubes (about 6 cups)
1 tablespoon ground cumin
1/2 teaspoon red-pepper flakes, plus more to taste
1 pound rigatoni, penne, or other tubular pasta
3/4 cup freshly grated Parmesan (I used Parmigiano-Reggiano), divided
4 packed cups greens (I used 2 cups turnip greens (sliced into 1-inch ribbons) and 2 cups baby spinach)
8 oz (1/2 pound) fresh mozzarella, torn into bite-size chunks
1/3 cup cilantro or flat-leaf parsley and tender stems, roughly chopped, for garnish
Bring a large covered pot of heavily salted water to a boil. Cook the pasta until not quite al dente, 3 to 4 minutes less than the package instructions. (It should be a little too firm to the bite.) Reserve 2 cups of the pasta water and drain. Set aside.
Meanwhile, in a 12-inch ovenproof skillet with high sides and a tight-fitting lid (or a Dutch oven), heat the oil over medium-high until shimmering. (I used a large and wide enameled cast iron pan.)
Add the diced onion and half of the diced poblano chile, season with salt, and cook until beginning to soften, about 2 minutes.
Add the sliced garlic and continue to cook until fragrant, about 30 seconds.
Add the cubed squash and season with salt, cumin, and red-pepper flakes. Cook, stirring every minute, until squash becomes browned in spots and feels just tender, 6 to 8 minutes.
Meanwhile, heat the oven to 400 degrees. (I set my oven to convection.)
When the squash is just tender, add 1 cup of the reserved pasta water. Bring to an active simmer, cover and cook, stirring occasionally, until the squash is soft and easily mashable, 10 to 12 minutes.
Turn off the heat, then use the back of a wooden spoon to crush about half of the butternut squash and leave the rest chunky. Season the squash to taste, keeping in mind that salty Parmesan will be added soon.
Add the cooked pasta to the skillet along with the remaining 1 cup of reserved pasta water and 1/2 cup grated Parmesan. Stir vigorously to combine.
Stir in the greens one handful at a time until each addition wilts slightly.
Sprinkle the top with the remaining 1/4 cup Parmesan, the mozzarella, and the remaining diced poblano chile. Place in the oven and cook until the top is melted and browned in spots, 12 to 15 minutes.
I love a cheesy baked pasta loaded with greens. 🙂 This one was bursting with broccoli rabe (of which I am a huge fan) but it could have easily incorporated broccoli, baby broccolini, or other greens such as collards, spinach, and/or kale instead. We ate it with garlic bread and green salad. Great.
This recipe was adapted from Bon Appétit, contributed by Alison Roman. I was a little bit concerned about the spice level after adding an entire teaspoon of crushed red pepper flakes, but the finished result was perfect. I baked the casserole in a Dutch oven and the cheesy bread crumb topping formed an incredible crispy crust over the entire top. I may consider adding garlic next time, but it was amazing without it!
Yield: Serves 6 to 8
1 lb rigatoni, ziti, or fusilli
8 T extra-virgin olive oil, divided
3 large leeks, white and pale green parts only, halved lengthwise, sliced into 1/4-inch half-moons
minced garlic, optional
coarse salt and freshly ground black pepper
1 tsp crushed red pepper flakes, plus more to taste
2 bunches broccoli rabe or 3 bunches baby broccolini, trimmed, coarsely chopped (I cut the stems into 2-inch pieces and the leaves into 3-inch pieces)(see alternate green vegetable alternatives above)
1 cup heavy cream
12 oz sharp white cheddar, coarsely grated (about 3 cups), divided (I used 10 oz extra-sharp white cheddar and 2 oz white Beecher’s Flagship Handmade Cheese)
1 bunch chives, chopped, divided (about 1 cup)
1 cup coarse fresh breadcrumbs or panko (I used a blend of the two)
Preheat oven to 425°, preferably on convection.
Bring a large pot of water to a boil, then add a generous amount of salt. Cook pasta, stirring occasionally to keep it from sticking together, until just barely al dente, about 2 minutes less than package directions. Drain pasta, reserving 1 cup pasta cooking liquid.
While the pasta is cooking, heat 5 tablespoons of oil in a large Dutch oven or other heavy pot over medium. (I used a large enameled cast iron Dutch oven.)
Add leeks and season with salt and black pepper. Cook, stirring occasionally, until leeks are softened (but not so much that they don’t have any texture left) and starting to brown, 5–10 minutes.
Add red pepper flakes and garlic, if using, to leeks and stir to incorporate.
Add broccoli rabe by the handful, stirring to combine and allowing each addition to wilt before adding more.
Season with salt and black pepper.
Once all of the broccoli rabe has been added, cook, stirring occasionally, until bright green and wilted, about 2 minutes. Remove pot from heat and set aside.
Add pasta to reserved broccoli rabe mixture along with cream, three-quarters of the cheese, 2/3 of the chopped chives, and reserved pasta cooking liquid; mix well. Season with salt and black pepper and add more red pepper flakes if you prefer more heat (keep in mind that the saltiness and spiciness will increase as the pasta bakes).(I didn’t add any additional heat.)
Transfer pasta to a 3-qt. baking dish (or, if your Dutch oven is ovenproof, just leave it in there). (I scraped down the sides of my Dutch oven and kept the mixture in it to bake- less dishes!)
Toss breadcrumbs and remaining 3 tablespoons of oil in a medium bowl until coated; season with salt and black pepper.
Scatter breadcrumbs over pasta, then sprinkle evenly with remaining cheese.
Bake until pasta is bubbling across the entire surface and breadcrumbs are deep golden brown, 22 to 35 minutes. Let cool slightly.
Scatter remaining chives over pasta just before serving.
More eggplant! This dish is a great vegetarian alternative to a traditional baked ziti. A crowd-pleasing weeknight comfort-food pasta casserole. 🙂
This recipe was adapted from Food and Wine, contributed by Jonathan Waxman of Barbuto in NYC. I used San Marzano tomatoes instead of beefsteak and modified the proportions and method. I loved that it incorporated pesto.
To make the dish more healthy, Waxman replaces the traditional béchamel sauce with eggplant. The original recipe even suggests using whole-wheat pasta, if desired. Don’t worry… it is still an indulgent baked pasta dish with butter and plenty of cheese. 😉
Yield: Serves 8
4 tablespoons unsalted butter, plus more for greasing
1 pound rigatoni (whole wheat pasta can be used, if desired)
3/4 cup extra-virgin olive oil
2 medium eggplants (2 pounds), cut into 3/4-inch dice
freshly ground pepper
1 medium to large yellow onion, finely chopped
8 garlic cloves, chopped
4 beefsteak tomatoes (2 pounds), cut into 1/2-inch dice or 28-oz can San Marzano tomatoes, with juice, cut into pieces with kitchen shears
1/3 cup prepared pesto
1 cup fresh ricotta cheese
8 ounces fresh mozzarella, torn or shredded (1 1/2 cups)
1/2 cup freshly grated Parmigiano-Reggiano cheese
Preheat the oven to 375°, preferably on convection.
Butter a 9-by-13-inch ovenproof baking dish. (I used cooking oil spray.)
In a large pot of salted boiling water, cook the rigatoni until al dente, about 8 minutes. Drain, then transfer to a large bowl.
Toss the pasta with 2 tablespoons of the olive oil.
Meanwhile, in a large non-stick skillet or sauté pan, heat 1/4 cup of the olive oil. Add half of the eggplant and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until golden brown, about 5 minutes. Add the eggplant to the pasta. Repeat with another 1/4 cup of olive oil and the remaining eggplant.
Add the onion, garlic and remaining 2 tablespoons of olive oil to the skillet. Cook over moderate heat, stirring occasionally, until the onion is lightly golden, about 5 minutes.
Add the tomatoes and cook, stirring occasionally, until they have broken down and thickened to a sauce consistency, 7 to 8 minutes.
Stir in the 4 tablespoons of butter.
Add the tomato sauce to the pasta and eggplant along with the pesto and ricotta; season with salt and pepper and toss well.
Transfer the rigatoni to the prepared baking dish. Top with the mozzarella and Parmigiano-Reggiano and bake for about 20 minutes, until bubbling and golden on top.
Let the pasta stand for 10 minutes before serving.
Adding vegetables to a baked pasta dish is a wonderful way to slim it down and make it a little bit healthier. My son enjoyed this version as much as our standard super cheesy baked ziti. Not only does this version incorporate cauliflower, it is also upgraded by adding flavor from saffron and anchovies.
This recipe was adapted from The New York Times, contributed by Martha Rose Shulman. The dish was inspired by another Sicilian cauliflower dish in Clifford A. Wright’s “Cucinia Paradiso.” I modified the recipe by roasting the cauliflower, increasing the garlic and tomatoes, using whole wheat pasta, and incorporating mozzarella cheese. Great.
Yield: Serves 6
1 medium cauliflower, about 2 pounds, leaves and stem trimmed, cut into florets
coarse salt, to taste
pinch of saffron threads
2-4 T extra virgin olive oil
4 garlic cloves, minced
3 anchovy fillets, rinsed and chopped
1 28-ounce can chopped tomatoes, with juice
freshly ground pepper, to taste
2 T chopped flat leaf parsley
¾ pound ziti or penne rigate (I used whole wheat penne)
1/2 cup (2 ounces) pecorino or Parmigiano-Reggiano cheese, grated
1/2 pound part-skim mozzarella cheese, grated
Preheat an oven to 425 degrees, preferably on convection roast.
On a parchment paper lined, rimmed baking sheet, toss the cauliflower florets with 1-2 tablespoons of the olive oil, salt and pepper. Roast in preheated oven for 20 minutes, or until tender.
Reduce the oven temperature to 375 degrees, on convection.
Place the saffron in a small bowl and add 3 tablespoons warm water. Let steep for 10 to 15 minutes.
Combine the grated cheeses in a bowl.
Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the garlic. Cook, stirring, until it smells fragrant, about 30 seconds to a minute, and add the anchovies and tomatoes. Season to taste with salt (remembering that the anchovies will contribute a lot of salt) and freshly ground pepper.
Turn the heat down to medium-low and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes.
Stir in the roasted cauliflower, saffron with its soaking water, and parsley, cover and simmer for another 5 minutes. Remove from the heat. Taste and adjust seasonings.
Bring a large pot of water to a boil and salt generously. Add the pasta. Cook until just al dente, a few minutes less than you would cook it to serve. It will soften further when it bakes. (I cooked the whole wheat penne noodles for 5 minutes, 2 minutes shy of al dente.) Drain and transfer to a bowl.
Oil a 3-quart baking dish. Toss the pasta with half the cauliflower mixture and half the cheese and spoon into the baking dish.
Combine the remaining cauliflower mixture with half of the remaining cheese and spoon over the pasta.
Sprinkle the rest of the cheese over the top. Drizzle on the remaining tablespoon of oil.
Place in the oven and bake for 20 to 25 minutes, until bubbling. Garnish with parsley, if desired. Serve hot.
Zucchini and cheese are a heavenly match. Not to mention adding summer basil… lemon… You get the picture. 🙂 This bright and creamy dish is a perfect use for summer’s bounty of zucchini. I have been receiving TONS of zucchini in my CSA share. This dish is the first of three zucchini dishes I plan to share.
This recipe was adapted from The New York Times, contributed by David Tanis. It’s no surprise that it has been one of their most popular recipes recently! I used fresh Italian orecchiette pasta and we ate it with garlic bread and green salad. Quick, simple, and delicious.
extra-virgin olive oil
1 small yellow or sweet onion, finely diced
2 pounds zucchini, sliced into 1/4-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing)
coarse salt and freshly ground black pepper
2 garlic cloves, minced, or 2 tablespoons chopped green garlic
1 ounce basil, about 2 cups loose leaves
1 pound ziti or other dry pasta (I’ve used fresh & dried orecchiette)
8 ounces ricotta, about 1 cup
pinch of crushed red pepper
zest of 1 lemon
2 ounces grated Parmesan, pecorino or a mixture, about 1 cup, plus more for serving
Put a pot of water on to boil.
In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning.
Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.
Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir (or pulse) in 3 tablespoons olive oil.
Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water.
Add cooked pasta to zucchini in skillet and turn heat to medium-high.
Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute.
Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary.
Add the basil paste and half the grated cheese and quickly stir to incorporate.
Spoon pasta onto warm plates and sprinkle with additional cheese. Serve immediately.