Baked Shells With Zucchini
Recipe provided by Faith Durand
1 large zucchini, grated
2 teaspoons salt
1 pound small or medium pasta shells
2⁄3 cup pine nuts
1 cup plain yogurt
1 large egg, beaten
Freshly ground black pepper
11⁄3 cups grated Gouda cheese
Small handful (about 1⁄4 cup) fresh flat-leaf parsley, minced
2 large sprigs fresh mint (leaves only), minced
1. Preheat the oven to 375°F and lightly grease the baking dish with olive oil.
2. Place the grated zucchini in a bowl and stir in the salt. Set aside.
3. Fill a large pot halfway with water, salt generously, and bring to a boil. Add
the pasta and cook for about 2 minutes less than recommended by the package
directions. Drain, return to the cooking pot, and set aside.
4. Heat a large skillet over medium heat and add the pine nuts. Cook carefully for
2 to 4 minutes, frequently shaking the pan or stirring, until the pine nuts start to
turn golden brown and smell toasted. Remove from the heat.
5. Stir the yogurt and beaten egg together in a small bowl and season generously
with black pepper. Drain off as much water as possible from the grated zucchini,
then blot dry with a paper towel.
6. When the pasta has cooled slightly, stir in the grated zucchini, toasted pine
nuts, yogurt mixture, and about 1 cup of the grated Gouda cheese. Stir in the
parsley and mint, and spread in the prepared baking dish. Sprinkle the top with
the remaining 1⁄3 cup of cheese. (At this point the casserole may be covered and
refrigerated for up to 24 hours. Let come to room temperature before baking.)
7. Bake, uncoverred, for 30 to 35 minutes, or until the cheese on top has melted
and the pasta is lightly golden. Serve immediately.
Whole Wheat Pasta with Chicken Sausage,
Chickpeas, and Garlicky Greens
You ca n whip up this dish with fresh and wholesome ingredients that
probably just happen to live in your pantry and freezer. Frozen spinach,
canned tomatoes, and canned chickpeas are all great staples to have on
hand, and combined with pasta they make a very quick and nutritious casserole.
Serves 6
CASSEROLE DISH: 9 × 13-inch baking dish
BAKE TIME: 25 minutes
1 pound whole wheat rotini
1 tablespoon olive oil
4 cloves garlic, minced
3⁄4 pound smoked or cured chicken sausage
One 16-ounce bag frozen chopped spinach, thawed and drained
2 tablespoons reduced-sodium soy sauce
One 10-ounce can whole chickpeas, rinsed and drained
One 14.5-ounce can diced tomatoes, drained
Freshly ground black pepper
1 cup grated Parmesan cheese
NYM_Casseroles_4p_all.indd 187 10/20/10 3:23 PM
188 Not Your Mother’s Casseroles
1. Preheat the oven to 375°F. Lightly grease the baking pan with olive oil. Fill a
large pot halfway with water, salt it generously, and bring to a boil. Add the pasta
and cook according to package directions until just al dente. Drain, return to the
cooking pot, and set aside.
2. Place a large deep skillet over medium heat and add the olive oil. When the oil
is hot but not smoking, add the garlic and turn the heat to low. Cook, stirring frequently,
until the garlic is golden and fragrant. Add the sausage and cook for
about 5 minutes, or until it is lightly golden brown. Add the spinach and cook,
stirring frequently, on medium heat until the spinach is hot. Stir in the soy sauce
and taste, adding more soy sauce if necessary.
3. Add the sausage mixture to the cooked pasta in the pot, along with the chickpeas,
diced tomatoes, and black pepper to taste. Stir in the Parmesan cheese and
spread the mixture in the prepared baking dish. (At this point the casserole may
be covered and refrigerated for up to 24 hours.)
4. Bake, uncovered, for 25 minutes, or until the cheese is melted and the top is
golden brown. Let stand for 5 minutes before serving.
Smoked
