Starbucks 'Trenta': How The New Size Compares To Your Stomach
Famous Death Row Last Meals
For the last week or two, I've been feeling like my cooking mojo was off. It started with a sub-par batch of risotto. Then came the pizza dough that wouldn't rise and the dried cherry, pistachio and white chocolate chips that were inexplicably bitter. I was beginning to feel like I'd never cook successfully again. Until along came the baked penne pasta dish you see above.
Over the weekend I made two baked pasta dishes for a small dinner party (I'll post the recipe for number two tomorrow, as it was equally delicious). I realized that there were going to be some vegetarians in the bunch and so I plotted out two different sauces to accommodate the various eating styles. This one is the non-meat version and it was so good. It combines sauteed shallots, artichoke hearts, baby spinach, fresh ricotta cheese, pesto, whole wheat penne and fresh mozzarella. It got rave reviews and happily the leftovers have done nothing but improve while hanging out in my fridge. Follow the jump for the exact recipe. Baked Pesto Penne
1 pound whole wheat penne, cooked al dente
1 tablespoon olive oil
2 shallots, diced
1 bag of frozen artichoke hearts (I get mine at Trader Joe's)
3 bags of fresh baby spinach (you could also use frozen, but these cook up to be so tender)
1/2 cup of pesto (make it yourself or buy the best you can find as the dish depends on it for flavor)
1/2 cup grated parmesan cheese
1 pound fresh ricotta
1 pound fresh mozzarella, thinly sliced
Bring a large pot of water to a boil. When it's boiling, toss in a generous pinch of salt and pour in your pasta. In your largest saute pan, heat the oil and start to saute the shallots. When they've started to soften, add in the artichoke hearts (it's helpful if you let them sit out for a little while before cooking with them, as they will heat up faster).
When they appear to be browning up a bit, add the first bag of spinach and gently toss it with tongs. When that bag wilts, add the second. When the second bag wilts, add the third.
Buy this point, the pasta should be cooked. Before you drain it, reserve a cup (or so) of the cooking liquid. Drain the pasta and return to the pot. Pour in the sauteed veggies and stir to combine. Now add the ricotta, pesto and parmesan cheese and stir to combine.
Pull out a 10 x 15 baking pan and pour the pasta and sauce concoction into it. Dot the top with the sliced mozzarella and place in a 350 degree oven until the cheese browns and the top looks crispy. It's best hot, but is also terrific reheated.
Jane Seymour's Modest And Modern Style
Broke Stars: 11 Celebrities Who Went Bankrupt
LOOK: Amazing Underwater Photos Of Dogs
Adele Five-Year Break? Singer Plans to Focus on Relationship, Write 'Happy Record'
Social Security Is Failing Even Faster Than We Thought
PHOTOS: How You Can Get The 'Miracle' Dress
Man Says Starbucks Discriminated Against Him Because He Has Half An Arm
Chris Brown, Grammys 2012: Embattled Singer Slams Critics
Janice Dickinson's Outrageous Style
Ford's clever Sports Illustrated Swimsuit ad features phantom model
3 Economic Misconceptions That Need to Die
Photos Of Dead Lacrosse Player's Injured Body Shown To Jury
Trace Adkins Reunites With College Crush, 30 Years Later
Van Gogh's Starry Night modded into beautiful interactive light and sound show (video)
PHOTOS: Model Falls At Dennis Basso Show
'Hooker Teacher' Forced To Resign, Now Can't Find Work
Lauren Scruggs Goes On Ski Vacation
WATCH AND LAUGH: Cops In 2-Hour Standoff With Empty Car
New Clues, Details Emerge In Powell Case
Woman's Dead Fiance Is Behind Her Disappearance: Cops
Stephen Wiltshire Draws Cities From Memory
PHOTOS: Remembering The People's Ballerina
We Meant There WERE Nukes In The Fire
12-04-2007 @8:16PM Deuz Augustine said... Looks amazing. I can't wait to see the other recipe.
Reply
12-04-2007 @10:28PM Bretterson said... The recipe sounds amazing, but the amount of spinach is a little vague. 3 bags? What size bags? Sorry, I had to ask as I REALLY want to make this!
Reply
12-07-2007 @11:53AM Andrea said... What do you do with the reserved cooking liquid?
Reply
12-07-2007 @11:54AM Marisa McClellan said... Brett, I used three bags of baby spinach from Trader Joe's, but any pre-packaged bag from the supermarket would work as they are all basically the same size.
Andrea, I use the reserved cooking water to loosen up the sauce a little, but only if I thought it needed it. It's a judgment call on the part of the person who's making the recipe to determine if the sauce is too thick. Sorry I wasn't more clear there!
Reply
12-21-2007 @3:16PM Jules said... I plan on trying this for my friend's Christmas party this weekend. I can already tell that it's a great recipe!
Happy Holidays
Reply
12-22-2007 @4:51PM Jules said... Delicious. I posted it on my blog and gave you credit for the recipe. I made some small variations to your recipe, hope you don't mind!
www.vegetarianmarriessteaklover.blogspot.com
Reply