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Golden Roasted Cauliflower with Romano Cheese
Golden Roasted Cauliflower with Romano Cheese
Set oven rack in middle position and preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
In a large bowl, combine the cauliflower florets with the olive oil, salt and pepper and toss to coat evenly. Transfer to the prepared baking sheet.
Roast the cauliflower, stirring a few times to promote even browning, until tender and golden brown, 20-30 minutes. (Keep an eye on it; you want the florets to develop deep golden spots. If it looks like they’re getting too dark, turn the oven down to 425 degrees.) Sprinkle with grated cheese, then taste and add more salt and pepper if necessary. Transfer to a serving dish and garnish with parsley if desired. Serve hot or room temperature.
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Spinach and Bacon Stuffed Mushrooms
Spinach and Bacon Stuffed Mushrooms
Preheat the oven to 400°F. Lightly spray a foil lined baking pan or baking dish with cooking spray. Remove stems from mushrooms and mince fine.
Heat a medium sized skillet. Rinse spinach and add to the skillet; cook until it wilts, about 2 minutes. Remove from the pan, squeeze excess liquid and chop fine. Set aside.
Dry skillet; add bacon to the skillet and cook on low heat until bacon is cooked through. Set aside on a paper towel. Coarsely chop.
Clean skillet and add olive oil to the pan. Add garlic and sauté until golden, about 2 minutes. Add minced mushroom stems and sauté until soft, about 2 minutes. Remove from heat and combine mushroom stems with sautéed spinach, bacon, bread crumbs, and parmesan cheese.
Season mushroom caps with salt. Fill mushrooms with spinach mixture, rounding tops off. Place on an oven safe dish and lightly spray the tops with oil. Bake 20 minutes or until golden. Eat warm.
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Spinach and Ricotta Stuffed Shells
Spinach and Ricotta Stuffed Shells
Preheat oven to 350°F. Bring a large pot of water to a boil. Add the pasta, as well as a generous amount of salt, and stir. Cook the pasta until al dente, about 15 minutes. Drain the pasta and toss with olive oil. Set aside.
Pour the marinara sauce into a 8”x 8” baking dish and move around to form an even coat. In a mixing bowl, combine the filling ingredients and stir together well. Season together with salt and pepper.
Using a spoon, scoop a small amount of the filling and stuff into a pasta shell. Nestle the stuffed shell into the baking sheet and repeat with the remaining shells until the baking dish is filled. Top the baking dish with a sprinkle of parmesan. Tightly cover the baking dish with aluminum foil and bake for 20 minutes.
Remove the foil and continue to bake for an additional 5 minutes or until the parmesan begins to bubble and lightly brown. Remove from the oven and allow to rest for 5 minutes before serving.
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