Sometimes the best dinners are the kind you just throw together. Since we have just gone through the loss of power, and mess that Hurricane Sandy (no relation!) sent our way, I decided to make the good ol’ standby… frozen Ravioli. I made some of my home made Fresh & Simple Marinara (it only takes 15 minutes), and boiled some water for the ravioli. Then I thought, I’m going to make mine Baked Ravioli. The generator kept the fridge going during our loss of power, so I had plenty of Mozzarella and Parmesan cheese to use.
I used my new Lodge cast iron individual bakers and simply layered the sauce, ravioli and cheese. I baked some Ciabatta rolls I had in the freezer, and made garlic bread out of them. Viola! dinner!
Baked Ravioli
Author: A Foodie Affair
Recipe type: Main Dish
Serves: 4
- Large package Frozen Ravioli
- One recipe Marinara or jarred sauce of your choice
- Mozzarella cheese, shredded
- Parmesan cheese, grated
- Preheat oven to 400 degrees F.
- Make recipe for Marinara if making home made.
- Cook ravioli according to package directions.
- Drain ravioli. Put a little sauce in bottom of baking dish. Layer ravioli, Mozzarella and Parmesan cheese. Repeat with sauce , ravioli and cheeses to top of dish.
- Bake just until cheese is melted and slightly browned.
2.2.8
The first time I had pasta and peas was at my hairdressers. I know, what a weird spot to eat Italian food, while you’re getting a haircut! My hairdresser is Italian, and his Mom always makes pasta on Thursday’s, so they always offer it anyone that’s there. It was delicious. So I asked how she made it.
It turns out to be so simple. I think it was a dish that was made during the depression, with very few main ingredients. It is extremely cheap to make, feeds a ton of people, and is extremely good! And, is extremely easy!
Pasta and Peas
Author: A Foodie Affair
Recipe type: Main Dish
Serves: 8
- 1 lb. Ditalini pasta
- 1 – 28 oz. can crushed tomatoes
- 1 medium onion, chopped
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- Sprinkling of oregano, basil and parsley, dried
- Salt & Pepper
- 1 bag frozen peas
- 1 Tbsp butter
- Parmesan cheese
- Bring water in a large saucepot for pasta to a boil.
- For sauce, heat olive oil in a saucepot or saute pan, and cook ¾ of the onion until translucent (save the other ¼ for the pea mixture). Add garlic, and cook approx 1 minute (be careful not to burn garlic). Add crushed tomatoes, seasonings to taste, sugar and salt and pepper. Cook sauce on low light for approx. 20 minutes.
- Cook pasta according to package directions, approx 10 minutes. Strain pasta reserving 1 c. pasta water. Put pasta back in to saucepot.
- For peas, in a small skillet, melt 1 Tbsp butter. Add the leftover ¼ of onion, and cook until translucent. Add peas and cook until bright green and warmed.
- Add sauce and peas to pasta. Add some grated Parmesan cheese. Mix.
- Serve in a huge bowl. Add more grated Parmesan cheese as desired.
2.2.8
As I was browsing through some of my favorite blogs, I came across this recipe for Baked Rigatoni from Marie’s Proud Italian Cook’s blog. This recipe is so easy, and so delicious, its hard to believe its so easy! And so versatile. You can add some grilled chicken, ground beef or sausage or peppers, zucchini, or anything you like.
I added shaved Parmesan cheese, but you can add anything you have on hand.
I make it with my Marinara sauce, but you can use jarred sauce if you like as well. I added some variegated Basil fresh from the garden. This is just comfort cooking at its best!
Baked Ziti with Ricotta
- 1 lb ziti, rigatoni, or other pasta
- Marinara Sauce
- 1 lb. ricotta cheese
- 1 egg
- 3 Tbsp fresh parsley, chopped; or 1 Tbsp dried
- bunch of spinach, squeezed and drained of all liquid
- ⅓ c. or so grated cheese (Romano or Parmesan)
- Salt & Pepper
- Mozzarella cheese, grated
- Fresh shaved Parmesan cheese
- Preheat oven to 350 degrees F.
- Boil pasta in a large stock according to package directions.
- While pasta is cooking, combine ricotta, egg, parsley, spinach, cheese, salt & pepper together. Place in a zipper bag and snip off one of the bottom corners.
- Drain ziti, and add sauce to pasta.
- In a 13″ X 9″ pan, spread sauce on the bottom. Add one third of the ziti, and dollop the ricotta mixture all around on top of the ziti (space about 2″ apart). Then add, Parmesan and Mozzarella. Layer one more time exactly the same. Place the remaining third of ziti on top and top with Mozzarella if you choose.
- Cover with foil, and bake 30 minutes. Uncover foil, and bake 15 minutes more.
You can omit the spinach from the ricotta if desired. I did not use it in my recipe, but it entirely up to you.
2.2.8
My daughter had called me today looking for this recipe and I realized I had not put on my blog yet. Coincidentally, I had just bought some fresh haddock for dinner, and thought it would be a perfect accompaniment to the Haddock Meuniere I was making tonight. I initially found this recipe from Cooks Illustrated. Toasting the orzo gave this pilaf a real depth of flavor, adding Parmesan gave it a real creamy texture, and the nutmeg gave the Parmesan a nutty taste.
Toasted Orzo with Peas and Parmesan
Toasted Orzo with Peas and Parmesan
- 2 Tbsp unsalted butter
- 1 medium onion, chopped fine (about 1 c.)
- Table salt
- 2 medium cloves garlic, minced (about 2 tsp)
- 1 lb. orzo
- 3-1/2 c. low-sodium chicken broth
- ¾ c. dry vermouth or dry white wine
- 10 oz. frozen peas (about 1-3/4 c.)
- 2 oz. grated Parmesan cheese (about 1 c.)
- pinch ground nutmeg
- Ground black pepper
- Heat butter in 12-inch nonstick skillet over medium-high heat; when foaming subsides, add onion and ¾ teaspoon salt and cook, stirring frequently, until onion has softened and is beginning to brown, about 5 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Add orzo and cook, stirring frequently with heatproof rubber spatula, until most of orzo is lightly browned and golden, 5 to 6 minutes.
- Off heat, add vermouth and chicken broth. Return skillet to medium-high heat and bring to boil; reduce heat to medium-low and simmer, stirring occasionally, until all liquid has been absorbed and orzo is tender, 10 to 15 minutes.
- With rubber spatula, stir in peas, Parmesan, nutmeg, and pepper to taste. Let stand off heat until peas are heated through, about 2 minutes; adjust seasoning with salt and serve.
2.2.6
