Pasta

I've loved pasta as long as I can remember. That said, here are six yummy pasta recipes to help you through the day, including Rigatoni with Braised Vegetables and Slow-Cooker Spinach-Mushroom Tortellini. Enjoy!

MANICOTTI

This is from Kay Chun in The New York Times cooking enewsletter. For this recipe, Kay wrote, "Manicotti are very large ridged pasta tubes that are stuffed and baked. The filling is a tasty combination of cheeses, often with the addition of ground meat or vegetables. In this simple weeknight version, the pasta is stuffed with a three-cheese filling flavored with garlic and nutmeg. Ricotta adds creaminess, mozzarella melts and binds, and Parmigiano-Reggiano adds nutty flavor and salinity. For ease and speed, this recipe suggests the use of store-bought marinara sauce. If you’d like to add some greens to the dish, thaw a 10-ounce package of frozen spinach, squeeze out all the water, then finely chop the spinach and add it to the filling before stuffing the manicotti."

Time: 1-1/4 hours; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1023360-manicotti.

Ingredients

Olive oil, for greasing the dish

Salt and pepper

1 (8-ounce) box manicotti shells (about 14)

1-1/2 pounds/3 cups whole-milk ricotta cheese

8 ounces/2 cups shredded mozzarella cheese

1/2 cup freshly grated Parmigiano-Reggiano

2 tablespoons chopped fresh parsley, plus more for garnish

1 garlic clove, minced

1/8 teaspoon freshly grated nutmeg

1 large egg, beaten

3 cups store-bought or homemade marinara sauce

Preparation

Heat oven to 350 degrees. Lightly grease a 9-by-13-inch baking dish.

Bring a large pot of salted water to a boil. Once it comes to a boil, cook the manicotti shells according to package directions until al dente. Rinse them under cold water until cool enough to handle; drain well.

Meanwhile, in a large bowl, combine the ricotta, 1 cup of the mozzarella, the Parmigiano-Reggiano, parsley, garlic and nutmeg; mix well. Season to taste with salt and pepper, then add egg and mix until smooth. Transfer to a large resealable plastic bag or a pastry bag fitted with a round piping tip.If using a resealable plastic bag, use scissors to snip off a corner tip of the bag. Pipe the cheese filling into the cooked and cooled manicotti.

Spread 1 cup of the marinara sauce in the prepared baking dish. Arrange the manicotti in a single layer in the dish. Top evenly with the remaining 2 cups marinara sauce and sprinkle with the remaining 1 cup mozzarella. Cover tightly with foil and bake for 30 minutes. Uncover and bake until filling is heated through and cheese is melted and golden, about 15 minutes longer. Remove from oven and let stand for 5 minutes.

Sprinkle with parsley and serve warm.

CLASSIC MARINARA SAUCE

This recipe is from Lidia Bastianich and adapted by Julia Moskin in The New York Times cooking enewsletter. Julia wrote, "Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce — and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe. Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick. (Our colleagues over at Wirecutter have spent a lot of time testing skillets to find the best on the market. If you're looking to purchase one, check out their skillet guide.)"

Time: 25 minutes; Yield: 3-1/2 cups, enough for 1 pound of pasta

This was featured in "Marinara Worth Mastering," and can be viewed online at https://cooking.nytimes.com/recipes/1015987-classic-marinara-sauce.

Note: Take time to read the article ("Marinara Worth Mastering"). It's an interesting read.

Ingredients

1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible

1/4 cup extra-virgin olive oil

7 garlic cloves, peeled and slivered

Small dried whole chile, or pinch crushed red pepper flakes

1 teaspoon kosher salt

1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste

Preparation

Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.

In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.

As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.

Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).

SLOW-COOKER SPINACH-MUSHROOM TORTELLINI

This is from Betty Crocker, and begins, "This hearty, creamy vegetarian dinner is easy, cheesy and the best use of the slow cooker since your grandma’s pot roast."

Prep Time: 30 minutes; Total Time: 7 hours 50 minutes; Makes 6 servings

To view this online, click here.

Ingredients

1 package (8 oz) white button mushrooms, thinly sliced

1 cup thinly sliced yellow onions

4 tablespoons butter, melted

2 tablespoons soy sauce

1/2 teaspoon salt

1/2 teaspoon pepper

2 cups Progresso™ Broth Vegetable(from 32-oz carton)

1 package (20 oz) refrigerated cheese-filled tortellini

1 package (8 oz) cream cheese, softened and cubed

3 cups baby spinach leaves, lightly packed

1/2 cup shredded Parmesan cheese (2 oz)

1/4 cup shredded fresh basil leaves

Directions

Spray 4 1/2- to 5-quart slow cooker with cooking spray. Mix mushrooms, onions, melted butter, soy sauce, salt and pepper in cooker. Pour vegetable broth over vegetable mixture.

Cover; cook on Low heat setting 7 to 8 hours or until vegetables are very tender and browned.

Stir in tortellini and cream cheese. Cover; cook on Low heat setting 15 minutes. Cook and stir 14 to 16 minutes longer or until tortellini are tender. Stir in spinach. Let stand 5 minutes. Top with Parmesan cheese and basil.

Tips from the Betty Crocker Kitchens

tip 1

Save time by purchasing presliced mushrooms.

tip 2

Sauce will be thin after stirring in spinach, but it will thicken after standing.

BROCCOLI PASTA

This is from the Food Network, and begins, "Believe it or not, the star behind this 5-ingredient supper is overcooked broccoli! We over-steam it here to give the broccoli a delicate and creamy texture, making it perfect for mashing, mixing with pasta water and tossing with pasta."

Active Time: 10 minutes; Total Time: 30 minutes; Yield: 4 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/broccoli-pasta-12375930.

Ingredients

1 bunch broccoli (about 1 pound), trimmed and cut into large florets

4 tablespoons (1/2 stick) unsalted butter

Kosher salt and freshly ground pepper

12 ounces spaghetti

2 cloves garlic, minced

2 tablespoons olive oil

1/2 cup grated Parmesan cheese

Directions

Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil. Transfer the broccoli to a large bowl. Add 2 tablespoons butter and gently toss; season with salt and pepper, then mash.

Cook the spaghetti according to label directions, then reserve 1 cup cooking water and drain.

In a large skillet, cook the garlic in the remaining 2 tablespoons butter and the olive oil for 30 seconds. Add the mashed broccoli, the Parmesan and half of the reserved cooking water. Cook, stirring, until saucy. Season with salt and pepper. Toss with the spaghetti, adding more cooking water as needed.

RIGATONI WITH BRAISED VEGETABLES

This vegan recipe is from page 60 of the October 2005 issue of Vegetarian Times. It starts off, “Start heating the pasta water when you add the tomatoes to this stew, and the rigatoni noodles will be perfectly al dente just when the vegetables are ready to serve.” Serves 6.

Ingredients

2 Tbs. olive oil

3 medium-sized yellow squash, halved and cut into 1-inch pieces (about 1 lb.)

1/2 lb. green beans, trimmed and halved (about 2 cups)

2 medium-sized bell peppers (1 red, 1 yellow), cored, seeded and cut into 1-inch dice

1 large onion, sliced (about 1 1/2 cups)

1 14.5-oz. can diced tomatoes

3 cloves garlic, minced (about 1 Tbs.)

2 Tbs. capers

1 15-oz. can cannellini beans, rinsed and drained

8 oz. whole wheat rigatoni pasta

1/2 cup torn fresh basil

Directions

Heat oil in skillet over high heat. Add squash, green beans, bell peppers and onion. Reduce heat to medium, and cook 20 minutes, stirring frequently, until vegetables are brown.

Stir in tomatoes, garlic and capers. Reduce heat to medium-low, cover and cook 15 minutes.

Stir in beans and salt to taste. Cover, and simmer 10 minutes over medium-low heat.

Cook rigatoni according to package directions. Drain, and reserve 1/2 cup cooking liquid.

Stir pasta and basil into sauce. Thin sauce with a little pasta water if necessary. Season to taste with salt and pepper, and serve.

Per serving: 443 cal; 15 g protein; 9 g total fat (1 g sat. fat); 80 g carb; 0 mg chol; 969 mg sodium; 15 g fiber; 4 g sugars

VEGAN LEMON AND ASPARAGUS PASTA

This comes from Vegetarian Times, and begins, "This asparagus pasta recipe serves up spring asparagus two ways: blended into a smooth sauce that’s tossed with fettuccine, and sautéed in bite-size pieces that get stirred into the dish just before serving. It’s an easy and crowd-pleasing way to bring the brightness of lemon and fresh, green asparagus to your table." Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/vegan-asparagus-pasta-with-lemon/.

Ingredients

5 Tbs. olive oil, divided

5 cloves garlic, minced (2 Tbs.)

2 lb. asparagus, trimmed and sliced diagonally into 1-inch lengths

3 Tbs. fresh lemon juice

1/4 tsp. freshly ground black pepper

8 oz. fettuccine

1 Tbs. grated lemon zest

Preparation

Heat 2 Tbs. oil in skillet over medium heat. Add garlic, and sauté 2 minutes, or until golden. Stir in asparagus, and season with salt, if desired. Sauté 2 minutes, then cover skillet, and cook 5 minutes, or until asparagus is bright green and just tender. Transfer half of asparagus to plate, and set aside.

Cook remaining asparagus 1 minute more, then transfer to bowl of food processor. Add lemon juice, pepper, and remaining 3 Tbs. oil, and blend until sauce is smooth.

Cook pasta according to package directions. Drain, reserving 1/4 cup cooking water. Return pasta to pot, and toss with asparagus sauce, reserved cooking water, and lemon zest. Stir in reserved asparagus, and season with salt and pepper, if desired.