secretoslp

Using fresh garden tomatoes, zucchini and ricotta with fresh mozzarella makes this Italian casserole dish an excellent family meal! We absolutely loved this Italian Casserole and it reheats in the microwave and somehow gets better! I used my canned garden tomato pieces in this recipe but some whole canned tomatoes would work just as well. I prefer whole tomatoes in this to plum, but that is your choice. The dish was inspired by a Williams-Sonoma pasta recipe and here it is. 1/2 box penne pasta 1 medium length zucchini 1 - 28 oz. can whole tomatoes with liquid 1 - 15 oz. container ricotta cheese 1 ball fresh mozzarella 1/2 c. parmesan cheese + some for the top 1 egg 1 1/2 tbsp. fresh parsley 1 t. salt 1/2 t. black pepper cooking spray I used an 11 x 7 inch casserole dish for this recipe. Preheat oven to 425° Lightly spray your casserole dish. Get a pot of water boiling for the pasta. (Remember to generously salt the water.) Slice your zucchini into rounds. In a large bowl combine the ri...

Smoky flavor from the cumin, a nice background flavor from the garlic and just a wee bit of heat from the dried chilies made this dish a little "out of the everyday". I have to say this was an experiment with using a left-over ham bone to make stock then using red lentils - a lentil variety which I have never used before. What I ended up with is a super left-over make-over meal that I am completely and utterly thrilled about! Perhaps some of you are looking at the photograph and thinking baby food - well yes it kind of does look a little like toddler food, however these soft lentils along with the cast of ingredients in this stew come together beautifully and taste really delicious. Even my non-eating lentil husband said it had great flavor so that's saying a lot. Read more »