Fettuccini Puttanesca with Whipped Ricotta is one of our favorite meatless meals. I start this fettucine puttanesca recipe by cooking fresh tomatoes into a luscious sauce. Then, I add capers, anchovies, herbs, and kalamata olives to my easy puttanesca pasta recipe. Finally, I toss the …
Lemony Tomato and Basil Linguini is one of our favorite springtime dinners. I start this fresh and zesty lemon-infused dish by cooking my linguini in lots of well-salted water. Then, I toss it with lemon juice, butter, baby arugula, Parmesan, basil and cherry tomatoes. We …
Smoked Mozzarella-Topped Eggplant Rollatini is one of our favorite winter dinners. I start the rollatini by frying eggplant until it’s crispy. Then, I roll each eggplant slice around fresh ricotta, mozzarella, and Parmesan cheese. Next, I top these cheesy eggplant bundles with homemade tomato sauce and rich and creamy smoked mozzarella cheese. Finally, I bake the eggplant rolls until the cheese is warm and melted. We like this dish for several reasons. First of all, I like that I can prepare the eggplant rolls ahead of time and then bake them right before serving. Secondly, I like that this is a meatless meal. We like meat, but don’t want to eat it every night. And, lastly, we all love the crispy eggplant and cheesy filling.
THE EQUIPMENT I USED
A Cast Iron Skillet- I like to use a cast iron skillet to fry my eggplant. But you can use any skillet that you like.
A Baking Dish- You’ll also need an oven proof baking dish to bake your eggplant rollatini in.
THE INGREDIENTS NEEDED FOR SMOKED MOZZARELLA-TOPPED EGGPLANT ROLLATINI
Tomatoes- I like to use Pomi strained tomatoes. These tomatoes come in a box and are less acidic than canned tomatoes. You can also use canned pureed plum tomatoes.
Eggplant- Look for eggplants that are firm and blemish-free.
Oil- Use vegetable, canola, or peanut oil to fry the eggplant.
Olive Oil- Use extra virgin olive oil in the tomato sauce and in the cheese filling.
Chicken Stock- I always use my homemade chicken stock. I store it in the freezer and then just defrost it as I need it.
HOW I MADE MY EGGPLANT ROLLS
First, I fried the eggplant. Take care to not let the eggplant burn in the oil.
Next, I made the tomato sauce. I like to make extra of this and store it in the freezer.
Then, I roll the eggplant around the cheese mixture.
Finally, I add more sauce and cheese to the rolls and bake them until the cheese is all melted.
If you like eggplant, you need to try this cheesy and delicious Smoked Mozzarella-Topped Eggplant Rollatini.
Smoked Mozzarella-Topped Eggplant Rollatini
Fried eggplant rolled around ricotta cheese, mozzarella cheese, and Parmesan, and topped with tomato sauce and smoked mozzarella cheese.
1boxPomi strained tomatoes, or 28 oz. plum tomatoes, pureed
½tsp.kosher salt
½tsp.black pepper
1tsp.sugar
1½tsp.dried oregano
1½tsp.garlic powder
1½tsp.dried basil
¼tsp.red pepper flakes
½cupchicken broth
8long thin slices of peeled eggplant
1½cupflour
3beaten eggs
3cupsplain breadcrumbs
¾cupParmesan cheese, grated
1cupvegetable oil
2cupshredded smoked mozzarella
1/2cupchopped basil
For the Cheese Filling:
1½cups fresh ricotta
2tbsp.extra virgin olive oil
2tbsp.minced garlic
¾cupshredded mozzarella
½cupgrated Parmesan cheese
2tbsp.chopped basil
1tbsp.chopped thyme
¼tsp.black pepper
Instructions
Preheat your oven to 350°.
To make the tomato sauce, begin by heating the oil in a Dutch oven over low heat. Add the tomatoes, ¼ tsp. kosher salt, sugar, and one teaspoon each of the oregano, basil, and garlic powder. Also add the broth and hot pepper flakes. Simmer, covered, for 30 minutes.
Meanwhile, prepare 3 bowls for breading the eggplant. In the first bowl, mix the flour with ¼ tsp. each salt and pepper. In the second bowl, mix the eggs. And, in the third bowl, mix the crumbs, Parmesan, and the rest of the salt, pepper, and spices.
Heat a ¼ inch of oil in a cast iron skillet, until it is hot enough for a small piece of eggplant to sizzle immediately when dropped in.
Dip one piece of eggplant at a time into each of the three bowls. Each slice should be completely covered in breadcrumbs. Fry about 4 slices at a time, until each side is brown and crispy. Flip each side over only once. Drain the cooked eggplant on a wire rack.
Put an⅛ of the filling on one end of each piece of eggplant and roll it up. Put them in a 11×9 baking dish, seam side down. Top the rolls with with one cup of the tomato sauce and the smoked mozzarella cheese, and bake uncovered for 30 minutes. Serve, with the chopped basil on top.
For the Cheese Filling:
In a small skillet, over low heat, cook the garlic in oil, until it's soft, but not brown.
Mix the garlic and oil in a bowl, with the rest of the filling ingredients.
Pepper-Jack and Mozzarella Macaroni and Cheese is one of our favorite meatless meals. I start this cozy and comforting pasta baked macaroni and cheese by making a rich white sauce. Then I stir in two kinds of cheese and elbow macaroni noodles. I use Pepper …
Peppery Parmesan Asparagus and Spaghetti is one of our favorite springtime dinners. I start this spaghetti dinner by cooking the sliced asparagus, seasoned with lots of black pepper and red pepper flakes, until it’s tender. Then, I add the cooked spaghetti, peas, and grated Pecorino …
Lemony Asparagus and Farfalle with Burrata is one of our favorite springtime dinners. I start this asparagus-filled pasta by boiling my farfalle and cooking the asparagus in butter. Then, I add garlic, pine nuts, lemon juice, and Parmesan cheese to the asparagus. Finally, I stir in the bowtie pasta until it’s all coated in the lemony sauce, and I add a ball of burrata on top of each portion. We like this asparagus and farfalle for several reasons. First of all, I like that I can make this entire asparagus pasta dish in just thirty minutes. Secondly, I like that I can make this complete dish ahead of time. Thirdly, I like that this is a meatless meal. While we enjoy eating meat, we also like having a couple of meatless meals every week. And, lastly, we all love the sweet asparagus, the al dente farfalle, and the creamy burrata cheese.
The Equipment I Used
A Large Skillet- You’ll need a large skillet to make the lemony butter sauce for the farfalle.
The Ingredients Needed for Lemony Asparagus and Farfalle with Burrata
Pasta- You can use any shape that you like, but I used farfalle. I always use Barilla brand farfalle.
Salt- It’s important to salt your pasta water well. I use three tablespoons of Diamond brand kosher salt to flavor my water. If you use a different brand, you can use a little less salt.
Cheese- You’ll need Parmesan cheese and burrata cheese for this recipe.
How I Made my Burrata-Topped Pasta
First, I boiled my pasta. It’s important to not overcook the pasta. Follow the instructions on the box to make al dente farfalle.
Then, I cooked the asparagus in butter with lots of garlic and pine nuts.
Finally, I plated the pasta and topped each serving with burrata cheese.
If you like asparagus, you need to try this beautiful springtime Lemony Asparagus and Farfalle with Burrata.
Lemony Asparagus and Farfalle with Burrata
Farfalle pasta tossed with a light lemon sauce, pine nuts, asparagus, and Parmesan cheese. Each portion is topped with a creamy ball of burrata cheese.
1bunchasparagus spears, trimmed, and cut into half inch pieces
¼tsp.red pepper flakes
2tbsp.extra virgin olive oil
⅓cupminced garlic
2tbsp.pine nuts
2tbsp.lemon juice
4basil leaves
2tbsp.lemon juice
4balls burrata cheese
Instructions
In a large pot of well salted boiling water, cook the bowtie pasta until al dente, following the package directions. Drain the pasta and toss with 2 tablespoons of the butter and the Parmesan cheese.
In a large skillet heat the rest of the butter and the olive oil over medium heat. Add the asparagus, garlic, a ¼ teaspoon of kosher salt, red pepper flakes and the pine nuts. Cook on medium heat until the asparagus is just tender.
Remove the pan from the heat and add the lemon juice and basil and pasta mixture. Top each portion with burrata cheese.
Burrata-Topped Kale Pesto Rigatoni is one of our favorite spring dinners. I start this pesto rigatoni by making the pesto in my food processor. Then, I toss the cooked rigatoni with the kale pesto and cherry tomatoes. Finally, I top the rigatoni with creamy burrata …
Sweet Pea and Mushroom Risotto is one of our favorite springtime dinners. I start this risotto by cooking the mushrooms until they’re golden brown. Then, I add the rice and stir in the chicken stock until the risotto is creamy and delicious. Finally, I add …
Fettuccini with Eggplant and Whipped Ricotta is one of our favorite meatless meals. I start this dish by making a fresh tomato sauce. Then, I fry eggplant until it’s crispy. Finally, I toss the sauce and eggplant all together with fettuccini and top it with the whipped cheese. We like this eggplant dish for several reasons. First of all, I like that this is a meatless meal, since we try to have meatless dinners a few times a week. Secondly, I like that I can make this eggplant and pasta in just about forty minutes. And, lastly, we all love the crispy eggplant, the fresh tomato sauce, and the creamy ricotta.
The Equipment I Used
A Food Processor- You’ll need to a food processor to make the whipped ricotta.
A Dutch Oven- I like to use a cast-iron Dutch oven to make my sauce. But you can use any large pot.
A Large Pot- Use a large pot to boil the fettuccine.
The Ingredients Needed for Fettuccini with Eggplant and Whipped Ricotta
Fettuccini- I really like the Dececco egg fettuccini
Ricotta- Use fresh ricotta cheese if possible. You can find this at Italian markets.
Tomatoes- I use fresh plum tomatoes for this sauce.
Garlic- I like to buy the peeled cloves and store them in the freezer.
Eggplant- Use a firm eggplant.
How I Made my Eggplant and Fettuccini
First, I made the fresh tomato sauce. I begin this by boiling the tomatoes so that the skins come off easily.
Next, I fried my eggplant cubes. It’s important that your oil be very hot.
Then, while the sauce simmered, I made the whipped cheese.
Finally, I tossed the fettuccine with the sauce and eggplant. Then, I topped it all with the cheese.
If you like eggplant, you need to try this cheesy and delicious Fettuccini with Eggplant and Whipped Ricotta.
Fettuccini with Eggplant and Whipped Ricotta
Fettuccini tossed with crispy eggplant and a fresh tomato sauce and topped with Whipped Ricotta Cheese.
¼tsp. eachdried oregano, kosher salt, sugar and crushed red pepper flakes
1bay leaf
2tbsp.fresh basil, sliced
To Assemble the Dish:
2cupspeeled and cubed eggplant (one-inch cubes)
1tsp.kosher salt
12ouncesspaghetti
fresh basil for garnishing
Parmesan cheese, grated
1recipewhipped ricotta (see recipe below)
Instructions
Begin by preparing the crispy eggplant: Place the eggplant in a colander, over a bowl. Sprinkle the eggplant with the kosher salt and let it sit for thirty minutes.
While the eggplant drains, make the fresh tomato sauce: In a three- quart saucepan, half filled with boiling water, simmer the tomatoes for three minutes, or until their peels loosen. Drain and peel the tomatoes and chop them in half inch pieces.
In a Dutch oven on low heat, melt the butter and oil and cook the onion and garlic until they're soft. Add the tomatoes and the rest of the sauce ingredients, and simmer for 25 minutes, stirring frequently. While the sauce simmers, fry the eggplant. Heat a half cup of olive oil on medium heat in a large skillet. Rinse and then dry the eggplant with paper towels. When the oil is very hot, heat the eggplant cubes on all sides, until it's brown. Cook until tender but not mushy. Drain on paper towels. While the sauce simmers cook the fettuccini according to the package directions. Also, make the whipped ricotta ( recipe below). Remove the bay leaf from the sauce and add in the eggplant. Toss the sauce with the drained fettuccini. Top with the fresh basil, whipped ricotta, and the parmesan cheese.
Beet Hummus Salad Bowls are one of our favorite springtime dinners. I start these hummus bowls by making some homemade beet hummus. Then, I make a tangy red wine vinegar vinaigrette. Finally, I fill the salad bowls with fresh lettuce, feta cheese, tomatoes, cucumbers, and …