Roasted Garlic and Spinach White Pizza

From Every Day with Rachael Ray March 2009

12 cloves garlic, unpeeled

4 tsp EVOO

1 Tbsp cornmeal

12oz refrigerated pizza dough

2 slices bacon, cut into 1" pieces

One 10oz pkg frozen spinach, thawed and squeezed dry

Salt and pepper

1 C ricotta cheese

3/4 C shredded mozzarella cheese

 

1. Preheat the oven to 325°. Place the garlic on a sheet of foil; drizzle with 1 teaspoon olive oil and 1 tablespoon water. Seal and bake until soft, about 30 minutes; let cool slightly. Squeeze the garlic cloves from their skins into a small bowl; add 2 teaspoons olive oil and mash into a paste. 
2. Meanwhile, grease a baking sheet with the remaining 1 teaspoon olive oil; dust with the cornmeal. Stretch the pizza dough into a large rectangle and transfer to the prepared baking sheet. Let the dough rest for 10 minutes; stretch again to almost fill the pan.
3. Position a rack in the lower third of the oven and preheat to 425°. In a medium skillet, cook the bacon over medium heat, stirring often, for 5 minutes; drain and transfer to a plate. Add the spinach to the skillet and cook over low heat until warmed through; season with salt and pepper.
4. Brush the pizza dough with the garlic paste. Top with the spinach and dollops of ricotta. Sprinkle with the bacon and mozzarella. Bake for 15 minutes, lower the temperature to 400° and bake until the cheese is brown and bubbling, about 10 minutes.

Mac N Goat Cheese

From Every Day with Rachael Ray April 2009

3/4 pound macaroni pasta

1/4 C EVOO

2 cloves garlic, chopped

1 pint cherry tomatoes, halved

One 9oz bag spinach

Salt and pepper

6oz goat cheese, broken into chunks

3/4 C chopped walnuts, toasted

 

1. In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1/4 cup cooking water, and return to the pot.
2. Meanwhile, in a medium skillet, heat the olive oil over medium heat. Add the garlic and cook until golden, about 4 minutes. Stir in the tomatoes, spinach and the reserved pasta water and cook until heated through, about 4 minutes. Season with salt and pepper. Stir into the pasta along with the goat cheese. Transfer to a serving dish and sprinkle the walnuts on top.

Gorgonzola Pasta with Walnuts - meals for 2

From Taste of Home Cooking for 2 Spring 2009

4oz uncooked spaghetti

1 large sweet onion, thinly sliced

2 Tbsp olive oil

1 garlic clove,minced

1 C (4oz) crumbled Gorgonzola cheese

2Tbsp balsamic vinegar

1/4 tsp salt

1 Tbsp chopped walnuts, toasted

Cook spaghetti  according to package directions.  Meanwhile, in a large skillet, cook onions in oil over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently.  Add garlic; cook 2 minutes longer.  Remove from the heat.

Drain spaghetti; add to the skillet.  Stir in the cheese, vinegar and salt.  Sprinkle with walnuts.

Sweet Potato-Pecan Burgers with Caramelized Onions

From Cooking Light Magazine Jan/Feb 2009

Onions:

1 tsp canola oil

3 C sliced onion

2 Tbsp balsamic vinegar

1 tsp sugar

1/8 tsp salt

Burgers:

2 1/2 C cubed, peeled, sweet potato

Cooking spray

2 1/2C chopped onion

3 garlic cloves

1 C regular oats

1 1/2tsp ground cumin

3/4 tsp salt

1/4 tsp pepper

1/2 C chopped pecans, toasted

1 Tbsp canola oil, divided

6 boston lettuce leaves

6 100% whole wheat or whole-grain buns

6 Tbsp chili sauce

To prepare onions, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.  Add sliced onion to pan;saute 12 minutes or until browned, stirring occasionally.  Stir in vinegar, sugar, and 1/8 tsp salt; cook 30 seconds or until vinegar is absorbed.  Remove onion mixture from pan;keep warm. Wipe pan dry with a paper towel.

To prepare burgers, place potato in a large saucepan; cover with water.  Bring to a boil.  Reduce heat,and simmer 15 minutes or until tender; drain.

Heat large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Add chopped onion and garlic to pan; saute 5 minutes or until tender.

Place potato, chopped onion mixture,oats, cumin, 3/4 teaspoon salt, and pepper in a food processor; process until smooth.  Place potato mixture in a large bowl; stir in nuts.  Divide potato mixture into 6 equal portions, shaping each into a 1/2" thick patty.

Wipe pan dry with a paper towel.  Heat 1 1/2 teaspoons oil in pan over medium-high heat.  Add 3 patties to pan; cook 4 minutes or until browned.  Carefully turn patties over; cook 3 minutes or until browned.  Remove from pan; keep warm.  Repeat procedure with remaining 1 1/2 teaspoons oil and 3 patties. Place lettuce leaves and patties on bottom halves of bun; top each patty with 1 tablespoon chili sauce, about 3 tablespoons onion, and top halves of buns.

Ricotta Pie Calzone

From Rachael Ray


1 cup ricotta cheese
2 eggs, divided
1 clove garlic, grated or finely chopped
1/4 cup grated Parmigiano Reggiano
1/4 cup mozzarella, cut into small dice
2 tablespoons parsley, chopped
1/4 cup prosciutto, finely diced
1/4 cup salami, finely chopped
Salt and ground black pepper
1 cup all-purpose flour, for dusting
1 ball pizza dough, at room temperature
1 tablespoon confectioner’s sugar

Preheat oven to 400˚F.

In a large bowl, mix the ricotta with 1 egg yolk, garlic, Parmigiano, mozzarella, parsley, prosciutto, salami, salt and ground black pepper.
Dust a clean work surface with some flour. Divide the pizza dough into 6 balls. Roll out each dough ball to about 6 inches in diameter. Divide the filling among each, leaving a 1/2-inch rim around the edge.

In a small bowl, whisk up the remaining egg with a little bit of water. Using a pastry brush, brush the rim of each filled dough circle then fold in half to form a half moon shape. Pinch the sides gently to secure the filling inside the calzone.

Place the calzones onto a baking sheet. Add the confectioner’s sugar to the remaining egg wash and brush the top of each. Cut three slits into the top of each. Bake for 20 minutes, until golden brown. Serve with a green salad alongside.

Slow Baked Macaroni and Cheese

From Not Your Mother's Slow Cooker Recipes for Two

Cooker: 3 quart
Cook: HIGH for 30 minutes, LOW 2-2 1/2 hours

1 1/2 C milk
1 12oz can evaporated milk
3 large eggs
1/4 C unsalted butter, melted
1/2 tsp salt
3 C (12oz) shredded Italian fontina cheese
1/2 lb elbow macaroni or mini penne tubes, parcooked and drained
Freshly ground black pepper to taste
1/2 C grated Parmesan cheese

Spray the bottom and sides of the inside of a slow cooker with nonstick vegetable spray or grease with olive oil. Combine the milk, evaporated milk, eggs, butter, and salt in the slow cooker and whisk until smooth, by hand or using an immersion blender. Add the fontina cheese and macaroni, then grind plenty of black pepper over all; gently stir with a rubber spatula to coat evenly. Sprinkle the Parmesan cheese on top. Cover and cook on HIGH for 30 minutes.
Reduce the temperature to LOW and cook for 2-2 1/2 hours, until the custard is set in the center and the pasta is tender. The macaroni and cheese may sit in the cooker on the KEEP WARM setting for 30 minutes before serving.

No-Cheese Lasagna

From Rachael Ray (Bob Greene)

Vegetable oil cooking spray
1/2 cup almonds
1/2 cup walnuts
1 onion, thinly sliced
2 cloves garlic, minced
1 cup fresh basil leaves
1/8 teaspoon nutmeg
1/8 teaspoon salt
Black pepper, to taste
1/2 cup water
1 cup store-bought marinara sauce, such as Barilla
4 ounces uncooked, whole wheat lasagna noodles
2 cups spinach, washed thoroughly
2 cups fresh tomatoes, sliced and chopped or canned, no-salt-added diced tomatoes

Preheat oven to 375°F. Coat a 9-inch square or a 10x8" pan with cooking spray.

Combine the almonds, walnuts, onion, garlic, basil, nutmeg, salt, pepper and water in a food processor and process until smooth, about 1 minute.

Spread 1/2 cup of the marinara sauce on the bottom of the pan. Cover with half of the uncooked noodles, spinach, tomatoes and nut mixture. Repeat the layers again and transfer to oven. Bake for 50 minutes, until lightly browned.
*For baked rotini, use 4 ounces fiber-enriched or high-fiber rotini, such as Barilla Plus or Barilla Whole Grain (four ounces is about 1 heaping cup dry). Cook pasta according to the package directions. In a large bowl, combine all the ingredients except the marinara sauce. Cover the bottom of the pan with 1/2 cup marinara sauce, top with the pasta mixture and finish with the remaining 1/2 cup marinara sauce. Bake for 40 minutes, until lightly browned.

Spaghetti Alla Ceci

From Rachael Ray Express Lane Meals

1 pound spaghetti
Salt
3 tablespoons extra virgin olive oil (EVOO), 3 turns of the pan
1/2 teaspoon crushed red pepper flakes
3-4 cloves garlic, finely chopped
1 can, chick peas (14 ounces), drained
1/2 teaspoon dry thyme, eyeball it
Pepper
1/2 cup dry white wine or chicken broth
1 can, crushed tomatoes (14 ounces)
Handful flat leaf parsley, chopped
Grated Parmiginao Reggiano, to pass at table

Boil water for pasta, salt it, and cook spaghetti to al dente.
While spaghetti cooks, heat a large skillet over medium heat. Add EVOO, 3 turns of the pan, crushed red pepper flakes and garlic. Place chick peas in food processor and pulse grind them to a fine chop. Add chick peas to garlic and season them with thyme, salt and pepper then sauté them for 3-4 minutes. Add wine or broth and cook down 30 seconds or so then stir in tomatoes and adjust seasoning. Drain pasta and toss with sauce. Top with parsley and grated cheese.

Eggplant Parmesan Lasagna

From Every Day with Rachael Ray April 2008

2 1/2 tablespoons extra-virgin olive oil
5 small Italian eggplants (about 2 pounds total), cut lengthwise into 1/3-inch-thick slices
4 cloves garlic, smashed and peeled
Two 28-ounce cans diced tomatoes, preferably fire-roasted
Salt and pepper
Six 3-by-6 1/2-inch lasagna noodles
16 ounces low-fat (1 percent) cottage cheese
1 large egg
1/4 cup plus 2 tablespoons grated parmesan cheese
8 ounces shredded part-skim mozzarella cheese

Preheat the oven to 400°. Line 2 baking sheets with parchment paper and drizzle 1/2 tablespoon olive oil on each. Place half of the eggplant slices on each pan, turn to coat with the oil, then arrange in a single layer. Bake until tender and lightly browned, about 40 minutes.
Meanwhile, in a large, deep skillet, heat the remaining 1 1/2 tablespoons olive oil over medium heat; add the garlic and cook, stirring, until just golden, 1 to 2 minutes. Add the tomatoes; bring to a boil. Lower the heat and cook, partially covered and stirring occasionally, until the sauce is thickened, about 25 minutes. Season with salt and pepper.
In a large pot of boiling, salted water, cook the noodles, stirring often, until tender, about 5 minutes. Drain the noodles and rinse with cold water.
Line a 9-inch square baking dish with two 16-inch-long sheets of parchment paper, allowing a few inches of overhang on all sides. Using a food processor, puree the cottage cheese. Add the egg and 1/4 cup parmesan, season with salt and pepper and pulse to combine.
Spread 1 cup tomato sauce in the bottom of the prepared dish. Lay 2 noodles side by side over the sauce. Layer half of the cottage cheese mixture, half of the eggplant slices and one-third of the mozzarella on top. Spoon 1 1/4 cups tomato sauce over the mozzarella and top with 2 more noodles. Layer with the remaining cottage cheese mixture and eggplant, another third of the mozzarella, 1 1/4 cups tomato sauce and the remaining 2 noodles. Spread the remaining tomato sauce on top and fold in the parchment to cover the lasagna.
Cover the dish tightly with foil, place on a baking sheet and bake for 35 minutes. Remove the foil, sprinkle the remaining mozzarella and 2 tablespoons parmesan on top and bake until bubbly, about 10 minutes. Let cool for 10 minutes before serving.

That's Shallotta Flavor Spaghetti

From Rachael Ray: Big Orange Book

1/4 C EVOO
10 shallots, halved and thinly sliced
2 cloves garlic, finely chopped
Salt and pepper
1 lb whole wheat spaghetti
1 C grated Parmigiano-Reggiano cheese
1/3 C chopped fresh flat-leaf parsley

In a large skillet, heat the EVOO, 4 turns of the pan, over medium-low heat. Add the shallots and garlic; season with salt and pepper. Cook, stirring occasionally, until softened and golden, 20 minutes.
While the shallots are cooking, bring a large pot of water to a boil, salt it, add the spaghetti and cook until al dente. Pour 3 ladelfuls of the pasta cooking water into the cooked shallots and stir. Drain the pasta and add to the shallots. Add the cheese and parsley, season with pepper and toss.

French Onion Soup Mac & Cheese

From Ultimate Recipe Showdown

Topping:
1/4 cup bread crumbs
1/4 cup grated Parmesan

Bechamel Sauce:
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups whole milk or half-and-half
Salt and freshly ground black pepper
8 ounces Gruyere, grated
3 ounces mozzarella grated

French Onion "Soup":
2 tablespoons butter, plus 1 tablespoon (or nonstick spray)
1 tablespoon extra-virgin olive oil
3 large white onions, thinly sliced
6 cloves garlic, peeled and chopped
2 tablespoons honey
Salt and freshly ground black pepper
1 cup dry sherry
2 cups beef stock
8 sprigs fresh thyme leaves
1 pound pasta, cooked al dente (elbow macaroni, ziti, or fusilli work well)

Preheat oven to 350 degrees F.
Topping: Combine bread crumbs and Parmesan cheese in a small bowl and set aside.

Bechamel Sauce: Melt 4 tablespoons of the butter over low heat in a medium saucepan. Add the flour and stir to combine. Stir constantly, for about 3 minutes. Increase heat to medium and whisk in the milk or half-and-half, adding a little at a time and cook until thickened, about 4 to 5 minutes. Lower heat, season with the salt and pepper and add Gruyere and mozzarella cheeses. Stir until cheese is melted and sauce is smooth. Set aside.

French Onion "Soup:" Heat 2 tablespoons of the butter and olive oil over medium-high heat in a large saucepan. Add onions, cover, and cook 10 to 15 minutes, stirring frequently. Remove cover, add garlic and honey, and continue to cook uncovered, stirring frequently, until onions are caramelized, about 10 to 15 minutes. Season with salt and a generous amount of pepper. Remove pot from heat and add sherry. Return to heat and stir to remove browned bits from bottom of pan. Reduce sherry by half, then add stock and thyme and cook until almost all liquid is evaporated. Remove from heat.
Grease a 3-quart baking dish or casserole with the last tablespoon of butter or spray with nonstick cooking spray. Combine cooked pasta with onion "soup" mixture and bechamel sauce, and stir well to combine. Transfer pasta to baking dish and sprinkle with bread crumb/Parmesan topping.
Bake until top is golden brown and cheese is bubbly, about 35 to 40 minutes. Remove from oven and let cool slightly before serving

Corn Star Raviolis with Sweet Cream Basil Sauce

From Guy's Big Bite

2 ears Fresh sweet corn, shucked and removed from the cob
3 tablespoons Red bell pepper, minced
3 tablespoons sweet onion, diced
10 each Fresh basil leaves, chiffonade
Freshly cracked pepper
5 tablespoons unsalted butter
1 1/2 cups heavy cream
1 pinch nutmeg, ground
6 ounces ricotta cheese, room temp
6 ounces cream cheese, room temp
1 package wonton wrappers
2 egg yolks, beaten
3 tablespoons Parmesan, grated

Special equipment: cookie cutter (3-inch)

Melt butter in saute pan, add in corn, red bell pepper and onion. Let saute until onion is translucent and corn has released some of it's sugars. Add in 1/2 of the basil leaves and a couple of twists of black pepper. Add in 1/4 cup heavy cream and reduce by half. Set aside to cool.
When cool, smash up a bit with a fork, stir in ricotta and cream cheese. Place wonton wrappers down (three at a time works) and in the center of each, place 1 1/2 t filling. Brush exposed wrapper with egg yolk, carefully place a second wrapper on top and carefully seal edges, making sure to get out any air bubbles. Cut with star cutter, work fingers around edges to make sure seal is tight. Set aside on floured baking sheet and continue to assemble.
When finished, boil water and gently add raviolis a few at a time, cooking for 2 minutes or until they float. Carefully remove and drain.
For Sauce: In clean saute pan, melt remaining 4 tablespoons butter, when melted, add in remaining basil, saute until crisp and butter is just very lightly browning. Add in remaining cream and reduce to thickened. Salt and pepper to taste, serve over raviolis immediately.
Garnish with Parmesan.

Grilled Vegetable Muffuletta

From Every Day with Rachael Ray June/July 2008

1 eggplant, sliced 1/2" thick
1 zucchini, sliced 1/2" thick on an angle
1 red bell pepper, quartered lengthwise
1 large portobello mushroom cap
1 red onion, sliced 3/4" thick
1/2 C EVOO
Salt and pepper
6oz baby spinach
1/3 C pine nuts (a generous handful)
2/3 C grated parmigiano-reggiano cheese (a couple generous handfuls)
1 C store-bought giardiniera (pickled vegetable salad)
1/2 C pitted green olives
One 8-9" round loaf crusty bread
1/4 pound deli-sliced provolone cheese

Preheat a grill or grill pan to medium-high. Lightly brush the eggplant, zucchini, bell pepper, portobello and red onion with 1/4 cup EVOO; season with salt and pepper. Cover and grill, turning once, until charred, about 6 minutes.
Using a food processor, puree the spinach, pine nuts and parmigiano-reggiano; season with salt and pepper. With the machine on, drizzle in the remaining 1/4 cup EVOO. Transfer the pesto to a bowl; rinse the food processor.
Using the food processor, pulse the giardiniera and olives into a coarse relish.
Slice the top quarter off the bread and scoop out the insides. Spread half the pesto on the inside of the bread, layer with half of the grilled vegetables, then spoon the remaining pesto on top. Fill the bread with the remaining vegetables and top with the provolone. Spread the inside of the bread top with the vegetable relish and set into place. Press down firmly, then cut into wedges.

Roasted Caprese Spaghetti

From Rachael Ray Show


1 pound spaghetti
1 pint red grape tomatoes
1 pint yellow grape tomatoes
Salt and ground black pepper
3 cups (about 1 large bunch) arugula, washed and stem ends removed
1 cup basil, leaves removed from stems
6 to 8 sprigs tarragon, leaves removed from stems
1/3 cup pine nuts, toasted and cooled
Zest of 1 lemon
2 cloves garlic
1 cup grated Parmigiano-Reggiano cheese
3 tablespoons EVOO- Extra Virgin Olive Oil
1 large ball fresh mozzarella, cut into small dice
1 loaf crusty bread


Preheat oven to 400ºF.
Bring a large pot of water up to a boil, generously salt the water and cook the spaghetti to al dente, according to package directions. Before draining pasta, reserve about a cup of the starchy cooking liquid.

On a baking sheet, toss the tomatoes with one turn of the pan of EVOO, salt and pepper. Transfer to the oven and roast until tender and bursting, about 10 minutes.

While the tomatoes are roasting, start the pesto: In a food processor, add the arugula, basil, tarragon, pine nuts, lemon zest, garlic, salt and pepper. Pulse a few times, add the Parmigiano-Reggiano, then drizzle in the EVOO with the machine running until it's all combined.

Scoop pesto into a mixing bowl, add the reserved pasta water, drained pasta, roasted tomatoes and mozzarella, and toss to coat. Serve with some warm, crusty bread alongside.

Spring Vegetable Soup

From Every Day with Rachael Ray May 2008

1 pint grape tomatoes
3 Tbsp EVOO
Salt and pepper
Four 1" thick slices crusty bread
1 clove garlic
1 bunch asparagus, sliced on an angle into 1" pieces
4 scallions, sliced on an angle into 1" pieces
1/4 pound green beans, sliced on an angle into thirds
4 C baby spinach, coarsely chopped
5 C chicken or vegetable broth
1 C frozen peas, thawed
2 Tbsp chopped fresh parsley
2 tsp grated lemon peel
Grated parmigiano-reggiano

Preheat the oven to 400. On a rimmed baking sheet, toss the tomatoes with 1 tablespoon EVOO and salt and pepper to taste. Roast for 15 minutes. Let cool, then mash.
Preheat the broiler, then toast the bread. Rub with the garlic and drizzle with EVOO.
In a large skillet, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the asparagus, scallions and green beans; season with salt and pepper. Cook until the scallions are softenend, 2 minutes. Add the spinach and cook until wilted, 1 minute. Add the chicken broth and peas and simmer until heated through, 5-7 minutes. Stir in the mashed tomatoes.
To serve, put 1 toast in each 4 bowls, pour the soup on top and sprinkle with the parsley and lemon peel. Pass the cheese around the table.

Eggplant Roll-Ups

From Every Day with Rachael Ray May 2008

1 large eggplant, about 1 3/4 pounds, cut lengthwise into 8 slices
Salt and pepper
4 large eggs
3/4 C store-bought pesto
2 1/2 C bread crumbs
6 Tbsp EVOO
3/4 C ricotta cheese
1/3 C grated pecorino-romano cheese
1 C store-bought marinara sauce

Season the eggplant with salt and pepper. In a wide, shallow bowl, whisk together the eggs and 4 tablespoons pesto. Pour the bread crumbs onto a large plate. Dip each eggplant slice into the egg mixture, then coat with the bread crumbs.
Preheat the oven to 350. In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Working in batches, cook the eggplant until golden, 2 minutes on each side, using the remaining 4 tablespoons olive oil. Transfer the eggplant to a paper-towel-lined baking sheet.
In a small bowl, combine the ricotta and 3 tablespoons pecorino-romano; season with salt and pepper. Spread 1 tablespoon of the remaining pesto on each eggplant slice and top with about 2 tablespoons of the cheese mixture. Roll up each slice. Bake until the eggplant is tender when pierced with a toothpick, about 10 minutes.
Meanwhile, in a saucepan, bring the marinara to a simmer. Serve the roll-ups with the sauce and remaining pecorino.

Eggplant Parmesan Lasagna

From Every Day with Rachael Ray April 2008

2 1/2 Tbsp EVOO
5 small Italian eggplants (about 2 pounds total), cut lengthwise into 1/3" thick slices
4 cloves garlic, smashed and peeled
Two 28oz cans diced tomatoes, preferably fire-roasted
Salt and pepper
Six 3x6 1/2" lasagna noodles
16oz low-fat cottage cheese
1 large egg
1/4 C plus 2 tablespoons grated parmesan cheese
8oz shredded part-skim mozzarella cheese

Preheat oven to 400. Line 2 baking sheets with parchment paper and drizzle 1/2 tablespoon olive oil on each. Place half of the eggplant slices on each pan, turn to coat with the oil, then arrange in a single layer. Bake until tender and lightly browned, about 40 minutes.
Meanwhile, in a large, deep skillet, heat the remaining EVOO over medium heat; add the garlic and cook, stirring, until just golden, 1-2 minutes. Add the tomatoes; bring to a boil. Lower the heat and cook, partially covered and stirring occasionally, until the sauce is thickened, about 25 minutes. Season with salt and pepper.
In a large pot of boiling, salted water, cook the noodles, stirring often, until tender, about 5 minutes. Drain the noodles and rinse with cold water.
Line a 9" square baking dish with two 16" long sheets of parchment paper, allowing a few inches of overhang on all sides. Using a food processor, puree the cottage cheese. Add the egg and 1/4 cup parmesan, season with salt and pepper and pulse to combine.
Spread 1 cup tomato sauce in the bottom of the prepared dish. Lay 2 noodles side by side over the sauce. Layer half of the cottage cheese mixture, half of the eggplant slices and one-third of the mozzarella on top. Spoon 1 1/4 cups tomato sauce over the mozzarella and top wiht 2 more noodles. Layer with the remaining cottage cheese mixture and eggplant, another third of the mozzarella, 1 1/4 cups tomato sauce and the remaining 2 noodles. Spread the remaining tomato sauce on top and fold in the parchment to cover the lasagna.
Cover the dish tightly with foil, place on a baking sheet and bake for 35 minutes. Remove the foil, sprinkle the remaining mozzarella and 2 tablespoons parmesan on top and bake until bubbly, about 10 minutes. Let cool for 10 minutes before serving.

French Bread Pizza

From Rachael Ray Show


3 tablespoons extra-virgin olive oil (EVOO), divided
1 head garlic, divided
2 pints grape tomatoes
Salt and freshly ground black pepper
1 loaf crusty French bread, split in half lengthwise
2 cups shredded Gruyere cheese
2 cups Parmigiano-Reggiano cheese, grated
1/4 cup (about a handful) Italian parsley, chopped

Preheat oven to 400ºF.
Cut the tip off the head of garlic. Place it in the middle of a piece of foil, drizzle with EVOO and season with salt and freshly ground black pepper. Fold foil up around it then transfer to the oven and roast 40-45 minutes, until the cloves are tender.
After the garlic has been roasting for 20 minutes, place tomatoes onto a baking sheet and toss them in the remaining 2 tablespoons EVOO. Season them with salt and freshly ground black pepper and roast them until they’ve softened and burst open, about 10-15 minutes.

Transfer the roasted tomatoes to a medium-size mixing bowl and let cool slightly. When the garlic has finished roasting, squeeze the softened cloves into the bowl of tomatoes and mash them together.
Once the tomatoes come out of the oven, place the French bread halves onto a baking sheet and toast them in the oven until golden brown, about 5 minutes.

Spread the tomato-roasted garlic mixture over both halves and sprinkle the cheeses evenly over both of them. Place the bread back into the oven to melt the cheese, 3-4 minutes.
Serve immediately, garnished with chopped parsley.

Roasted Ratatouille Pasta

From Rachael Ray Show


Extra-virgin olive oil (EVOO), for drizzling
1 head garlic
1 medium eggplant, ends removed, peeled and cut into small chunks
2 to 3 medium zucchini, ends removed, quartered and into small chunks
2 red bell peppers, cored, seeds removed and cut into small chunks
1 large onion, cut into small chunks
4 sprigs thyme, leaves removed
Salt and freshly ground black pepper
1 pint grape or cherry tomatoes
1 pound whole wheat penne
1/2 cup Italian parsley, chopped
1/2 cup (a large handful) grated Parmigiano-Reggiano, plus more to pass at the table

Preheat oven to 450ºF. Place a large pot of salted water over high heat and bring to a boil.
Cut a sliver off the top of the garlic head just large enough to expose the cloves. Tear off a large square of aluminum foil and place the garlic in the center. Drizzle a small amount of EVOO over the head and wrap the foil up around it. Place in the oven and roast until golden brown and tender, about 45 minutes.

While the garlic is roasting, cut up the veggies and place everything except the tomatoes on one or two large baking sheets, along with the thyme leaves.
Once the garlic has been roasting for about 15 minutes, drizzle the veggies with EVOO and season them with some salt and freshly ground black pepper. Roast them in the oven until tender and caramelized, about 30 minutes.
Once the veggies have been in the oven about 10 minutes, place the tomatoes onto another baking sheet, drizzle them with EVOO and hit them with some salt and freshly ground black pepper. Toss them into the oven with the other veggies and roast until they've burst and shriveled up slightly, 15-20 minutes.
Once the veggies have about 10 minutes left to go, drop the pasta into the boiling water and cook to al dente according to package directions. Before draining the pasta, ladle about 3/4 cup or so of the pasta cooking liquid into a large serving bowl. Drain the pasta and reserve.

Once the garlic is done roasting, allow it to cool enough to handle, then hold the head in your hand over the bowl with the pasta water and squeeze out all of the roasted cloves into the bowl. Add the tomatoes and mash everything together.

Add the roasted veggies, drained pasta, parsley and grated Parmigiano to the bowl and toss it all to combine.
Pass some additional Parmigiano-Reggiano at the table along with the bowl of pasta.

Roasted-Potato Pennette

From Every Day with Rachael Ray March 2008

3 large baking potatoes (about 1 ½ pounds) – or butternut squash
¼ C EVOO
Salt and pepper
½ pound small tube pasta, such as pennette rigate
¼ C chopped flat-leaf parsley
3 Tbsp butter, at room temperature

Position a rack in the upper third of the oven and preheat to 450. Cut the potatoes in ½” cubes. On a rimmed baking sheet, toss the potatoes with 3 tablespoons olive oil, ¾ teaspoon salt and ½ teaspoon pepper; arrange in an even layer. Roast until golden and crisp at the edges, 25-30 minutes.
Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente. Drain and transfer to a bowl. Add the parsley, butter and remaining 1 tablespoon olive oil and toss. Season with salt and pepper; add the potatoes and toss again.