ESCAROLE GRATIN
Sturdy escarole can stand up to casserole treatment. Prepare to battle it out for the addictive breadcrumb topping.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Place a colander in a large bowl. Bring a large pot of salted water to a boil. In 2 batches, cook escarole until tender, 7 minutes, then drain in a colander, pressing with a spatula to squeeze out as much liquid as possible.
- In a small saucepan, melt 1 tablespoon butter over medium. Cook shallot and garlic until tender, 4 minutes. Add flour and cook, stirring, 1 minute. Whisking constantly, add milk and cook, whisking, until mixture comes to a boil and thickens, 2 minutes. Remove from heat, season with salt and pepper, and stir in escarole. Pour mixture into a 1-quart baking dish.
- In a food processor, pulse bread until coarse crumbs form; transfer to a small bowl. Melt 1 tablespoon butter and pour over breadcrumbs, stirring to combine. Season with salt and pepper. Top escarole with breadcrumbs and bake until golden brown and bubbling, 15 to 20 minutes.
Nutrition Facts : Calories 183 g, Fat 9 g, Fiber 8 g, Protein 7 g, SaturatedFat 5 g
BAKED FARFALLE WITH BROCCOLI
This recipe adapted from my mom's Cavetelli and Broccoli recipe. It is easy to make and is very good.
Provided by Eliza B
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Sauté garlic and butter in pan.
- Slightly brown, Do not overcook.
- Steam broccoli until bright green and soft.
- Cook farfalle according to packing instructions.
- When using Barilla cook 11 minutes for al dente. Combine all above ingredients in bowl; mix in grated cheese.
- Place into oven safe dish and bake for 5-10 minutes at 350°F.
FARFALLE WITH ZUCCHINI AND GORGONZOLA
Make and share this Farfalle With Zucchini and Gorgonzola recipe from Food.com.
Provided by Pinay0618
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place 4 quarts of water in a large pot, season with salt and bring to a boil.
- Wash the zucchini and trim the ends, then grate them on the largest side of a box grater and set aside.
- In a large saucepan, heat the oil and butter and sauté the shallot and celery over medium heat, stirring, until the vegetables soften and begin to turn translucent. Add the minced garlic and continue cooking for another minute. Add the zucchini to the pan and sauté until the zucchini begins to soften and wilt.
- In the meantime, add the pasta to the boiling water and stir occasionally as the pasta cooks.
- Season the vegetables with salt and pepper. When the pasta is almost al dente, add the lemon juice, 1/4 of a cup of the pasta cooking water and the cheese to the pan, stirring to melt the cheese. Stir in the parsley and basil and let the mixture simmer gently for a moment or two.
- Drain the pasta, reserving some of the cooking water in case it is needed; add the pasta to the pan with the sauce and toss to coat it completely. Let the pasta cook in the pan for a minute, adding a splash of the reserved cooking water if the sauce seems too tight. Transfer to a warm bowl and serve immediately.
Nutrition Facts : Calories 444.5, Fat 21.7, SaturatedFat 10.1, Cholesterol 36.5, Sodium 463.1, Carbohydrate 48.1, Fiber 3.2, Sugar 3.2, Protein 15
BAKED ZUCCHINI CASSEROLE
This zucchini casserole is a quiche-like side dish. So easy and delicious! You can add ham or ground beef for a complete meal, if desired.
Provided by SWMtnTop
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart baking dish with cooking spray.
- Mix Parmesan cheese, mayonnaise, onion, bell pepper, and eggs together in a large bowl. Add zucchini, salt, and pepper and mix until well combined. Transfer to the prepared baking dish and dot with butter.
- Bake in the preheated oven until zucchini is fork-tender and top is golden brown, about 45 minutes.
Nutrition Facts : Calories 283.1 calories, Carbohydrate 3.9 g, Cholesterol 69.6 mg, Fat 27.5 g, Fiber 0.8 g, Protein 6.5 g, SaturatedFat 6.3 g, Sodium 342.8 mg, Sugar 1.8 g
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