Tag Archives: casserole

Marry Me Chicken Stuffed Shells

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You feast with your eyes first, and with this dish, it was love at first sight. All the hallmarks of Marry Me Chicken — sun-dried tomatoes, chicken, cream, and Parmesan cheese — are blended with even more cheese, then stuffed into jumbo shells along with Italian seasoning and fresh basil to make this decadent casserole.

Appealing to all ages, this cozy pasta dish can be served as a weeknight dinner, weekend dining with guests, or as an impressive potluck main course. The extra melty mozzarella cheese on top and fresh basil flourish makes this a meal sure to become a favorite.

Aim to cook your shells to al dente; they should be mostly tender but with a bit of firmness to them. You can often see a faint dry, starchy line  in the center of a cross section when you cut into one — that means  they’re ready. Al dente shells will be easier to handle and will bake to tender in the oven.

This is a saucy stuffed shell recipe. The sauce not only provides flavor but ensures the shells and filling remain moist and tender throughout the baking process. That said, if you want some of your shells to be more exposed so they have some toasted, chewier bites to some edges, you could hold back about a cup of the sauce and just serve the extra sauce alongside.

For an extra treat, serve it with some Cheesy French Onion Garlic Bread.

Marry Me Chicken Stuffed Shells

  • Servings: 6-8
  • Difficulty: moderate
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Ingredients

  • 24 jumbo pasta shells, from one 12-oz. package
  • 1 cup whole milk ricotta cheese
  • 3/4 cup finely chopped cooked chicken
  • 1 package goat cheese, (4-oz.) about 1/2 cup
  • 1/3 cup finely grated Parmesan cheese
  • 1 large egg, beaten
  • 1 1/2 Tbsp. finely chopped fresh basil, plus more roughly chopped for garnish
  • 2 cloves garlic, minced
  • 1 tsp. kosher salt
  • 3/4 tsp. dried Italian seasoning
  • 1/4 tsp. black pepper
  • 1 package low-moisture part-skim mozzarella cheese, (8-oz.) freshly shredded and divided (about 2 cups)
  • 1 jar julienne-cut sun-dried tomatoes in oil, (7-oz,) about 2/3 cup
  • 1 small yellow onion, finely chopped
  • 1 jar marinara sauce, (24-oz.) about 2 1/2 cups
  • 1/4 cup water
  • 1/4 tsp. crushed red pepper
  • 1 cup heavy whipping cream

Directions

  1. Preheat oven to 375°F. Bring a large pot of salted water to a boil over high. Add shells; cook, stirring often, over high until al dente, 8 to 10 minutes. Drain shells, running under cold water to help stop cooking.
  2. Stir together ricotta, chicken, goat cheese, Parmesan, egg, basil, garlic, salt, Italian seasoning, black pepper, and 4 ounces (about 1 cup) of the mozzarella in a medium bowl until well combined. Set aside.
  3. Reserve 1 tablespoon sun-dried tomato oil from jar; drain and finely chop tomatoes (about 2/3 cup). Heat reserved oil in a medium saucepan over medium until shimmering. Add chopped tomatoes and onion; cook, stirring frequently, until onions are softened, about 3 minutes. Add marinara sauce, water, and red pepper; bring to a boil over medium, stirring occasionally, then reduce heat to low. Cook, stirring occasionally, over low until flavors meld and slightly reduced, about 15 minutes.
  4. While sauce cooks, place ricotta mixture in a large resealable plastic bag or piping bag; cut a 1-inch hole in corner or tip. Evenly pipe ricotta mixture into cooked shells (about 2 tablespoons each).
  5. Stir cream into sauce until combined. Spread half of sauce over bottom of a 13- x 9-inch baking dish. Arrange shells, filled side up, over sauce; top with remaining sauce.
  6. Cover dish with aluminum foil; bake in preheated oven until shells are tender, sauce is bubbling and filling is heated through, about 30 to 35 minutes. Remove from oven; uncover and sprinkle evenly with remaining 4 ounces (about 1 cup) mozzarella.
  7. Preheat oven to broil with rack about 7 inches from heat source. Broil until cheese is melted and just lightly browned in spots, about 2 to 4 minutes. Garnish with basil. Serve immediately.

http://www.lynnandruss.com

Recipe by Tricia Manzanero Stuedeman for Food & Wine

Tuna Noodle Casserole

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Have an aversion to tuna noodle casseroles? I certainly did growing up. But this sophisticated recipe has a more grown-up flavor-packed profile. It is filled with egg noodles, creamy tonnato sauce, pimientos, and peas, and topped with crunchy potato chips. Although I don’t believe the chips to be a necessary ingredient, they do add a nice crunch factor.

Often associated with 1950s middle America, tuna noodle casserole is a creamy and comforting baked pasta studded with flakes of canned tuna and sweet peas. This version forgoes the classic canned cream of mushroom soup base and instead leans on tonnato sauce, a bright and briny Italian condiment made with pureed canned tuna, anchovies, and mayonnaise, to add richness and zing. 

For this recipe, it’s important to use water-packed tuna, instead of oil-packed tuna, for a silky-smooth sauce. The most common types of canned tuna you’ll see in grocery stores are labeled “white tuna,” which is 100% albacore tuna, or “light tuna,” which can be a mix of yellowfin, bigeye, or skipjack. Albacore tuna is preferred for its firm, meaty texture and mild flavor. Yellowfin, bigeye, and skipjack tuna tend to have a more tan or pink color and a stronger, fishier flavor. 

Concerned that the potato chips would get soggy while covered in foil, but we went ahead and made the recipe as written. The chips were crispy in the end. However, if you know that you will have half of the casserole left, top only half of it with potato chips, then when you go to reheat, put the chips on the remaining portion and cook until hot.

Make ahead: The casserole can be prepared through step 3 up to one day in advance and stored, covered, in the refrigerator. Let it stand at room temperature while the oven preheats. Proceed with step 4 as directed, increasing the baking time to about 25 minutes covered and 15 minutes uncovered.

Tuna Noodle Casserole

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 1 (12-oz.) package wide egg noodles
  • 1/2 cup mayonnaise
  • 2 tsp. grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1/4 cup water
  • 2 Tbsp. drained capers
  • 1 tsp. black pepper
  • 4 garlic cloves smashed
  • 3 oil-packed anchovy fillets, drained 
  • 4 (5-oz.) cans tuna in water, drained and broken into large flakes, divided
  • 3 Tbsp. unsalted butter 
  • 1 yellow onion, finely chopped
  • 1/4 cup all-purpose flour
  • 1 cup half-and-half
  • 1 cup chicken stock
  • 4 oz. grated Parmesan cheese (about 1 cup), divided
  • 1 cup fresh or frozen sweet peas
  • 2 (4-oz.) jars diced pimientos, drained
  • 1 1/2 tsp. kosher salt
  • 3 Tbsp. chopped fresh dill, divided
  • 2 cups potato chips, barely crushed, some left whole

Directions

  1. Preheat oven to 400°F. Bring a large pot of salted water to a boil over high. Cook egg noodles, stirring occasionally, until al dente, about 5 minutes; drain and rinse with cold water. Set aside.
  2. Combine mayonnaise, lemon zest and juice, 1/4 cup water, capers, black pepper, garlic, anchovies, and 2 cans tuna in a blender; process until smooth, about 25 seconds. Set tonnato sauce aside.
  3. Melt butter in a large Dutch oven over medium. Add onion; cook, stirring often, until softened, about 4 minutes. Sprinkle with flour; cook, stirring constantly, 1 minute. Stir in half-and-half; cook, stirring constantly, until thickened, 30 seconds to 1 minute. Stir in tonnato sauce, stock, and 3/4 cup Parmesan. Remove from heat; stir in egg noodles, peas, pimientos, salt, 2 tablespoons dill, and remaining 2 cans tuna. Transfer mixture to a 3-quart baking dish (such as a 9- x 13-inch dish).
  4. Top casserole evenly with potato chips and remaining 1/4 cup Parmesan. Cover dish tightly with aluminum foil, and bake in preheated oven for 15 minutes. Uncover, and continue baking until heated through, about 10 minutes. Garnish with remaining 1 tablespoon dill.

http://www.lynnandruss.com

Recipe by Liz Mervosh for Food & Wine

King Ranch Casserole

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This creamy, hearty, Tex-Mex weeknight casserole is packed with shredded chicken, corn tortillas, melty cheese, and chiles. It combines smoky and spicy ingredients into a comforting weeknight dinner. Shred the meat from a rotisserie chicken the night before, and your ahead of the game when it is time to make dinner.

While the flavors are reminiscent of enchilada casserole, the assembly process is even easier — rather than filling and rolling tortillas, the ingredients and melty cheese are layered like a lasagna. The salsa macha verde is a crunchy and spicy dried chile condiment with garlic, nuts, and seeds that adds a punch of spicy umami; chile crisp can be used in place of it.

If you don’t have a large (12-inch) cast-iron skillet, you can bake the casserole in a 9- x 13-inch baking dish. The layering and assembly instructions as well as the bake time will be the same.

Even though The Hubs added a 1/4 teaspoon of cayenne, we found the dish could have been spicier. So we also included pickled jalapeños as an extra garnish and a salsa verde as a side.

NOTE: Wrap the tortillas in aluminum foil and pop them in the already heated oven for about 10 minutes to soften them and bring out their flavors. You can also char them in a pan on the stove. Or do as we did, wrap them in a moistened paper towel and microwave the stack for one minute.

Let the casserole sit for 10 minutes after removing from the oven. The slices will still be sloppy when first serving, but if you have leftovers, you can easily cut wedges and heat them in a microwave.

King Ranch Casserole

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. unsalted butter 
  • 1 red bell pepper, stemmed, seeded, and chopped (about 1 2/3 cups)
  • 1 yellow onion, chopped (about 1 1/2 cups)
  • 1 Tbsp. chili powder
  • 2 tsp. ground cumin
  • 3 1/2 cups chicken broth
  • 1/4 cup all-purpose flour
  • 3 cups shredded rotisserie chicken (about 1 rotisserie chicken)
  • 1 (10-oz.) can diced tomatoes and green chiles (such as Rotel), drained 
  • 3/4 cup heavy cream
  • 3/4 cup sour cream, plus more for garnish
  • 3 Tbsp. salsa macha verde or chile crisp, plus more for serving
  • 1 tsp. kosher salt
  • 2 cups shredded Monterey Jack cheese (about 8 oz.), divided
  • 12 (5 1/2-inch) corn tortillas, warmed, divided
  • Sliced avocado and fresh cilantro leaves, for garnish  

Directions

  1. Preheat oven to 425°F. Melt butter in a 12-inch cast-iron skillet over medium-high. Add bell pepper and onion; cook, stirring occasionally, until softened, about 6 minutes. Add chili powder and cumin, and cook, stirring often, until fragrant, about 1 minute. Add chicken broth; bring to a boil over high, stirring occasionally. Boil until broth is reduced by about one-third, 8 to 10 minutes.
  2. Reduce heat to low, and gradually whisk in flour; cook, whisking constantly, until broth mixture thickens slightly, about 1 minute. Remove from heat; stir in chicken, diced tomatoes and green chiles, heavy cream, sour cream, salsa macha verde, and salt until well combined; transfer to a large bowl. Do not wipe skillet clean.
  3. Spoon 2 cups chicken mixture back into skillet; spread in an even layer. Top evenly with 1/2 cup cheese and 6 tortillas, overlapping slightly and tearing as needed to fit. Repeat layering process with chicken mixture and cheese. Top with remaining 6 tortillas, remaining 2 cups chicken mixture, and remaining 1 cup cheese.
  4. Bake casserole in preheated oven until bubbly and cheese is browned in spots, 15 to 20 minutes. Let the casserole sit for 10 minutes before slicing into wedges.
  5. Garnish with sliced avocado, cilantro, and sour cream. Drizzle with salsa macha verde or chili crisp.

http://www.lynnandruss.com

Adapted from a recipe by Liz Mervosh for Food and Wine

Amazing (But Prep-Intense) Lasagna

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If you are of the ilk who actually likes a labor-intensive recipe challenge that brings out the masochist in you, then go ahead and double this lasagna recipe like we did. The original author claims the entire process takes a total of 4 hours. Well that depends…

We were hosting a potluck party of 10, and since this recipe feeds 8-10 servings (and we definitely wanted leftovers after all of that work), then two lasagnas it was! Because we made two casseroles, it took us 5 hours just to prep and assemble. They were refrigerated overnight, brought to room temperature before baking, and took nearly an hour to come to temperature of 165°F due to the cool ingredients.

All negatives aside, the lasagna was AMAZING! Our guests gushed over how yummy it was. This version produces an intensely flavored sauce, cheeses that melt into creaminess as if they were béchamel, meat that’s just chunky enough, and noodles that (hopefully) put up no resistance to the fork.

The ingredients and directions that follow are the original from Regina Schrambling for one lasagna. Instead of Italian sausage links, we used bulk and made them into patties for ease of searing and chopping. Many of our photos may show ingredients for two lasagnas, so keep that in mind when making yours.

In case you are wondering why make the ground meat into meatballs, only to chop them up later? It certainly gave us pause. One reviewer wrote “I believe the point of cooking the meat in ball shape is to end up with more tender and flavorful meat involving fewer advanced glycation end products. When you “scramble” ground beef, the fat drains out by the time it is fully cooked, and it’s all a bit crispy, grey and tough. The ball shape holds in a lot of the fat and moisture.”

*(If not using fresh noodles, cook them according to package directions for al dente, rinse under cool water and let cool on dry towels until ready to use.)

Amazing (But Prep-Intense) Lasagna

  • Servings: 8-10
  • Difficulty: moderate
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Ingredients

For the Sauce:

  • 1 cup extra virgin olive oil
  • 2 medium red onions, finely diced
  • 2 large cloves minced garlic
  • 8 oz. pancetta, diced
  • Salt and freshly ground black pepper
  • 1½ cups good red wine, preferably Italian
  • 2 28-oz. cans Italian plum tomatoes
  • 3 Tbsp. tomato paste
  • ¾ lb. ground sirloin
  • ¼ cup freshly grated Pecorino Romano
  • 2 eggs
  • 10 sprigs fresh parsley, leaves only, washed and dried
  • 2 large whole cloves garlic
  • ½ cup flour
  • 1 lb. Italian sausage, hot or sweet, or a mix

For the Lasagna:

  • 1 15-oz. container ricotta cheese
  • 2 eggs
  • 2 cups freshly grated Pecorino Romano
  • ½ cup chopped parsley
  • 1 lb. mozzarella, grated
  • 16 sheets fresh lasagna noodles*

Directions

  1. For the sauce, heat ½ cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.
  2. Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.
  3. Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.
  4. In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1½ hours.
  5. Heat the oven to 350°F. In a large bowl, combine the ricotta, eggs, Pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.
  6. Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of overlapping noodles (usually 4 per layer).
  7. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top.
  8. Bake 30* minutes. (If the lasagna was refrigerated overnight, take it out one hour before you bake. The baking time will be increased by almost double. Check with an internal thermometer and if the temp reads 165°F, it is done.) Let stand 10 minutes before serving.

http://www.lynnandruss.com

Adapted from a recipe by Regina Schrambling for NYTimes Cooking

Breakfast Casserole

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What a wonderful breakfast/brunch item that will please up to 8 people. I got the recipe from a friend, who got it from her friend, who got it from who knows who? Doesn’t really matter the source, the thing is, you can customize it to suit your own preferences. For instance, if you are following a keto-friendly diet, skip the hash browns, but you might want to increase some of the other ingredients that go into the eggs. Instead of 1/4 cup of chopped onion, The Hubs added 3/4 cup of minced shallot.

You can even assemble it the day before, just cover the uncooked dish with foil and refrigerate overnight, then bake it in the oven until cooked, about 45 minutes. Which was EGGSactly what we did, so the morning of the feast, we were basically prep-free!

Store any remaining casserole in tightly wrapped foil, and store in refrigerator for up yo 3 days.

Breakfast Casserole

  • Servings: 8-10
  • Difficulty: easy
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Ingredients

  • 20 oz. shredded hash browns, thawed
  • 1 lb. sausage cooked, crumbled and drained
  • 1/4 cup onion, finely diced
  • 1 red or green bell pepper, diced
  • 2 cups cheddar cheese, shredded
  • 8 eggs
  • 1 12 oz. can evaporated milk OR 1 1/3 cups milk
  • 1/2 tsp. Italian seasoning
  • 1/2 tsp. Kosher salt
  • 1/4 tsp. black pepper

Directions

  1. Preheat oven to 350°F.
  2. Grease a 9 x 13-inch baking dish.
  3. Heat a large skillet over medium-high heat. Brown the sausage, breaking it up with a wooden spoon, until no pink remains. Drain the fat.
  4. In the prepared dish, add hash browns, sausage, onion, bell pepper, and a 1/2 cup cheese. Gently mix and spread evenly.
  5. In a large bowl, add eggs, evaporated milk, salt and pepper, and Italian seasoning. Whisk until combined.
  6. Pour the egg mixture over the pan ingredients, and sprinkle on the remaining cheese.
  7. Cover dish with foil, and refrigerate overnight, or bake immediately, uncovered for 45-55 minutes until cooked through.

http://www.lynnandruss.com

Chile Relleno Casserole

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Here is a homey chile relleno casserole with layers of cumin-spiced beef, cheddar, eggs and canned poblano peppers. However, in our area, canned poblanos are impossible to source locally, but they are available online at a few places such as MexGrocer.com. You can use fresh poblanos (see NOTE below), it just will add about 30 more minutes to the prep.

The dish, while very flavorful, is not really spicy at all. If you choose to raise the level of heat, a couple of options would be to add a can of diced green chiles, and/or a few chopped chipotle chiles in adobo sauce stirred into the cooked meat mixture.

Once it comes out of the oven, let it stand for 10 minutes before cutting into it. We paired ours with a side of boxed rice and beans, and a side salad.

NOTE: To use fresh rather than canned poblanos, position an oven rack 4 to 6 inches from the oven’s broiler element; preheat to broil. Place the poblanos on a large, rimmed baking sheet and broil until they brown in spots and blister without charring, watching them carefully and turning them with tongs until they are blistered all over. Transfer them to a heatproof bowl and cover with a plate or pan lid to let them steam and cool enough to be handled, at least 10 minutes, probably longer. When the poblanos are cool enough to handle, use your fingers to carefully remove and discard their skins. Make a vertical slit from the stem end to the tip of each pepper. Gently remove the seeds and stems and open the peppers so the flesh lies flat.

Chile Relleno Casserole

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 1 lb. ground beef, preferably 90/10 blend
  • 1 cup (4 oz.) chopped yellow onion
  • 2 tsp. ground cumin
  • 1 tsp. fine salt, divided
  • 3/4 tsp. freshly ground black pepper
  • Unsalted butter, for greasing
  • 1 (27 1/2-oz.) can whole poblano peppers, drained (may substitute 6 large fresh poblanos; see Note)
  • 2 cups (8 oz.) shredded cheddar cheese
  • 1/4 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 4 large eggs, beaten

Directions

  1. Position a rack in the middle of the oven and preheat to 375 degrees.
  2. In a large skillet over medium-high heat, cook the beef and onions, breaking up the meat with a wooden spoon and browning the beef until it just starts to turn crispy, about 10 minutes. Using a slotted spoon, transfer the mixture to a medium bowl, leaving behind as much fat as possible in the pan. Season the mixture with the cumin, 3/4 teaspoon of the salt and the black pepper.
  3. Grease a 9-inch square baking dish with the butter or the fat rendered from the beef. Gently remove the stems and seeds from the poblanos and open the peppers so the flesh lies flat. Line the bottom of the pan with the poblanos, skin side down, overlapping them some to cover completely. Chop any remaining poblanos and set aside. Layer the meat-onion mixture over the whole poblanos and top with the shredded cheese and the reserved chopped peppers.
  4. In a medium bowl, whisk together the flour and the remaining 1/4 teaspoon of salt. While whisking, gradually pour in the milk, breaking up any clumps of flour. Whisk in the eggs and pour the mixture evenly into the baking dish.
  5. Bake the casserole for 45 minutes, or until it has puffed and browned. Remove from the oven and let stand at room temperature before cutting into it.

Make ahead: The unbaked casserole can be assembled, covered tightly and refrigerated for up to 2 days. Rest it on a countertop for about 30 minutes; then bake as directed.

http://www.lynnandruss.com

Adapted from a recipe by Caroline Hatchett for the Washington Post

Zucchini Parmesan

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By mid- to late-summer, many home gardeners (or farm stands) will have ample tomatoes and zucchini, so this tasty recipe will assist in using up some of that seasonal bounty. It’s a wonderful meatless dish that can be served as a side or as an entrée with a side salad.

The original recipe by Martha Shulman looked very appetizing, however, we felt a number of alterations could improve the outcome. Roasting, rather than frying the zucchini, allows you to cut down on olive oil and time. With small zucchini under 8 inches long, there is no need to cut them in half crosswise; simply slice them into 1/4″ strips using a mandoline if you have one.

Two sheet pans are oiled with Pam Olive Oil spray instead of lining them with parchment (which many reviewers claimed left the zucchini too watery). After roasting the zucchini, layer the cooled planks between paper towels, and refrigerate until ready to assemble. This helps eliminate any extra moisture. Do this step the day before or that morning, which will save time when you are ready to prep.

Of course, while using fresh tomatoes is preferred, another time saver is to use canned whole tomatoes instead. Crush them with your hands, then follow the directions for making the sauce. For a heftier meal, amp up the dish with 8 ounces of shredded mozzarella, sprinkling between each set of layers with some on top. A small amount of sugar (1⁄8 tsp.) was in the recipe, but we did not include any.

It will serve 4-6 as an entrée, or 8-10 as a side. Fabulous as leftovers too… eaten at room temperature, or reheated.

Zucchini Parmesan

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

For the Tomato Sauce

  • 2 to 2½ lbs. fresh ripe tomatoes; OR 2, 28-ounce cans of whole tomatoes, hand crushed
  • 1 Tbsp. extra-virgin olive oil
  • 1 small onion, chopped
  • 6 garlic cloves (more or less to taste), roughly chopped
  • Salt and pepper
  • 3 Tbsp. chopped fresh basil, divided

For the Zucchini Parmesan

  • 2 to 2¼ lbs. zucchini
  • Salt and pepper
  • 3 Tbsp. extra-virgin olive oil, divided
  • ½ to 1 tsp. red pepper flakes, to taste
  • ¾ cup freshly grated Parmesan
  • 8 oz. shredded mozzarella

Directions

  1. If you have a food mill, quarter tomatoes. If not, peel, seed and chop them. OR, use canned whole tomatoes and drain the juices saving for another purpose. Crush tomatoes with hands.
  2. To make tomato sauce, heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add onion. Cook, stirring often, until tender, about 5 minutes.
  3. Add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add crushed tomatoes, salt, pepper, and 2 tablespoons of chopped basil. Increase heat to medium-high. When tomatoes are bubbling briskly, stir and reduce heat to medium. Cook, stirring often, until tomatoes have cooked down and are beginning to stick to pan, 15 to 25 minutes, depending on consistency. Taste and adjust seasoning.
  4. Heat oven to 450 degrees. Spray 2 sheet pans with olive oil. Trim ends off zucchini and cut in half crosswise if larger than 8 inches long, then cut into lengthwise slices, about ¼ to ⅓ inch thick (a mandoline comes in handy for this step).
  5. Season on both sides with salt and pepper and toss with 2 tablespoons olive oil. Arrange zucchini slices on baking sheets in one layer and sprinkle with red pepper flakes. Roast for 12 minutes, until lightly browned and easily pierced with a knife. Remove from oven and reduce heat to 375 degrees.
  6. If using a food mill, put sauce through medium blade. If not, pulse sauce in a food processor fitted with steel blade until just coarsely puréed. (Or use an immersion blender.) Stir in remaining chopped basil.
  7. To assemble the dish, oil a 2-quart gratin pan with olive oil. Spread ¼ cup tomato sauce over bottom of dish. Arrange a third of the zucchini in an even layer over tomato sauce. Spoon a third of remaining sauce over zucchini, sprinkle with ¼ cup Parmesan, and add 1⁄3 of mozzarella. Repeat with 2 more layers, ending with ¼ cup Parmesan and remaining mozzarella. Drizzle on remaining tablespoon olive oil.
  8. Bake 30 to 35 minutes, until bubbling and browned on the top and edges. Remove from heat and allow to sit for 10 minutes before serving.

http://www.lynnandruss.com

Loosely adapted from a recipe by Martha Shulman for NYTimes Cooking

World’s Best(?) Lasagna

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Well, those are some pretty big boasting words! “World’s Best” is maybe pushing it just a tad, but our dinner guests helped themselves to seconds and wiped their plates clean. OK, this lasagna powerhouse does take most of an afternoon, so be prepared to spend some time. But, oh how you will love it when dinner time rolls around. Your dining companions will be screaming for more, as did ours.

The back story is, John Chandler submitted this lasagna recipe to Allrecipes more than 20-some years ago. One of their top-performing recipes of all time, World’s Best Lasagna racks up more than 7 million views per year and has ranked among the most popular lasagna recipes on the internet for two decades!

Folks adore this lasagna recipe because it’s incredibly customizable, so you can easily alter the ingredient list to suit your needs. Our personal touches included using an entire pound of mozzarella, and a bit more grated parm than called for. Then a bit of the leftover meat sauce and mozzarella slices were the crowning feature.

While assembling, whether or not you lay the lasagna noodles length- or crosswise, you’ll likely have to trim them down a bit to fit the dish.

The assembled lasagna should take about 50 minutes to cook in an oven preheated to 375°. Cover it with foil for the first 25 minutes, then let it cook uncovered for the final 25 minutes. Also, it’s important to let the lasagna rest at room temperature for about 15 minutes before you cut into it.

We were all so excited to eat, I completely forgot to take photos of the finished lasagna, so snapped a couple of the leftovers…

World's Best Lasagna

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 1 lb. sweet Italian sausage
  • ¾ lb. lean ground beef
  • ½ cup minced onion
  • 2 cloves garlic, crushed
  • 1 28 oz. can crushed tomatoes
  • 2 6.5 oz. cans canned tomato sauce
  • 2 6 oz. cans tomato paste
  • ½ cup water
  • 2 Tbsp. white sugar
  • 4 Tbsp. chopped fresh parsley, divided
  • 1 ½ tsp. dried basil leaves
  • 1 ½ tsp. salt, divided, or to taste
  • 1 tsp. Italian seasoning
  • ½ tsp. fennel seeds
  • ¼ tsp. ground black pepper
  • 12 lasagna noodles
  • 16 oz. ricotta cheese
  • 1 egg
  • ¾ lb. mozzarella cheese, sliced
  • ¾ cup grated Parmesan cheese

Directions

  1. Cook sausage, ground beef, onion, and garlic in a Dutch oven over medium heat until well browned. Remove as much excess grease as possible and discard.
  2. Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Season with sugar, 2 tablespoons parsley, basil, 1 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  3. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
  4. In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, and 1/2 teaspoon salt.
  5. Preheat the oven to 375° F.
  6. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13-inch baking dish. Arrange 6 noodles length- or crosswise over the meat sauce (which ever fits your dish the best). Spread with 1/2 of the ricotta cheese mixture. Top with 1/3 of the mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
  7. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, spray foil with cooking spray.
  8. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes. Rest lasagna for 15 minutes before serving.

http://www.lynnandruss.com

Recipe by John Chandler 

Veggie-Forward Moussaka

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“The classic rendering of moussaka with its plush eggplant; dense, earthy potatoes; meat sauce that’s warmed by spices; and satiny béchamel lavished across the top, add up to cozy yet sumptuous festival food for indulging family and friends.” And who doesn’t like to do that every now and again?

Yes, there are many versions, but no matter how it is made, it is a bit of a project. Back in late December 2021, we opted to make a test recipe sent to us from America’s Test Kitchen. It featured a vegetable-forward moussaka, and after we made it we had to fill out a survey regarding the pluses and minuses of making and tasting the dish.

When the article was finally published in the September/October issue of Cook’s Illustrated (CI), the ingredients, and amounts of each hadn’t changed at all.

One issue we mentioned in the survey, was the placing all of the potatoes in the dish and then shingling them. It was cumbersome at best. And in the recent article, CI did not make any changes to that particular step. In our opinion, taken from experience, is to place the spud slices in another bowl, and then when cool enough to handle, start shingling them into the prepared casserole dish.

Here are some notes worth reading prior to making the dish:

→ *Kasseri is a semi firm sheep’s-milk cheese from Greece. If it’s unavailable, substitute a mix of 3 ounces (¾ cup) grated provolone cheese and 1 ½ ounces (¾ cup) grated Pecorino Romano.
→ We like the richness of whole milk for this dish, but you can substitute 2 percent low-fat milk, if desired. Do not use skim milk.
→ Using a mandoline makes quick work of slicing the potatoes.
→ To accommodate all the components, use a baking dish that is at least 2¼ inches tall.

Final verdict? Distinct layers of velvety-firm potatoes; eggplant that was plush and savory; concentrated, fragrant sauce; and béchamel that baked up like a creamy, cheesy cloud! So find an afternoon and treat yourself…

Veggie-Forward Moussaka

  • Servings: 8
  • Difficulty: moderate
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Ingredients

Vegetables 

  • 3 ½ lbs. eggplant, cut into 3/4-inch cubes 
  • ½ cup, plus 2 tsp., plus 3 Tbsp. extra-virgin olive oil, divided 
  • 2 tsp. table salt, divided
  • ¾ teaspoon pepper, divided
  • 1 ½ lbs. Yukon Gold potatoes, unpeeled, sliced crosswise ¼-inch thick 

Meat Sauce

  • 1 Tsp. extra-virgin olive oil 
  • 1 onion, chopped fine
  • ½ tsp. table salt 
  • 4 garlic cloves, minced
  • 1 Tbsp. tomato paste
  • ½ cup dry red wine
  • 2 tsp. paprika
  • 2 tsp. dried oregano
  • ½ tsp. red pepper flakes
  • ¼ tsp. ground cinnamon
  • 1 lb. 80 percent lean ground beef 
  • 1 (14.5-oz.) can crushed tomatoes
  • 2 tsp. red wine vinegar

Béchamel

  • 6 Tbsp.unsalted butter
  • ½ cup all-purpose flour
  • 2½ cups whole milk
  • 4 oz. Kasseri* cheese, shredded (1 cup) 
  • ¼ tsp. table salt 
  • ⅛ tsp. ground nutmeg
  • 3 large egg yolks, lightly beaten 

Directions

  1. FOR THE VEGETABLES: Adjust oven racks to middle and lower-middle positions and heat oven to 450 degrees. Line 2 rimmed baking sheets with aluminum foil and spray with vegetable oil spray. Divide eggplant evenly among baking sheets. Toss each batch with ¼ cup oil, ½ teaspoon salt, ¼ teaspoon pepper, until evenly coated and spread eggplant into single layer. Roast until eggplant is softened and lightly browned, about 30 minutes, switching and rotating pans halfway through cooking. Transfer baking sheets to wire racks to cool. Reduce oven temperature to 400 degrees.
  2. While eggplant is cooking, grease 13 by 9-inch baking dish with 2 teaspoons oil. In medium bowl, toss potatoes with remaining 3 tablespoons oil, 1 teaspoon salt, and ¼ teaspoon pepper. Cover and microwave until potatoes can be easily pierced with tip of paring knife, 8 to 10 minutes, stirring halfway through microwaving. Transfer potatoes, along with any accumulated liquid, to prepared baking dish and let rest until cool enough to handle, 15 minutes. Shingle evenly in baking dish.
  3. FOR THE MEAT SAUCE: Heat 1 tablespoon oil in Dutch oven over medium heat until shimmering. Add onion and ½ teaspoon salt and cook, stirring occasionally until just starting to brown, 6 to 8 minutes. Add garlic and stir constantly until fragrant, about 1 minute. Add tomato paste and cook, stirring frequently, until paste darkens, about 2 minutes. Stir in wine, scraping up any browned bits from pan. Add paprika, oregano, pepper flakes, and cinnamon, and cook, stirring frequently until wine is almost completely evaporated, 2 to 3 minutes. Add beef, increase heat to medium-high, and cook, breaking up pieces with spoon, until no pink remains, 4 to 5 minutes. Add crushed tomatoes and cook, stirring occasionally, until liquid has almost completely evaporated and spoon leaves trail when dragged through sauce, 6 to 8 minutes. Stir in vinegar, cover, and remove from heat.
  4. FOR THE BÉCHAMEL: Melt butter in medium saucepan over medium heat. Whisk in flour and cook until golden, about 1 minute. Slowly whisk in milk and cook, whisking constantly, until mixture is thick, smooth, and comes to boil, about 5 minutes. Remove pan from heat. Whisk in cheese, ¼ teaspoon salt, and nutmeg. Cover and let stand for 5 minutes. Whisk in egg yolks and cover to keep warm.
  5. LAYERING: Cover potatoes with eggplant, lightly pressing into even layer. Spread meat sauce in even layer over eggplant. Top with Bechamel.
  6. Bake on middle rack until top of moussaka is deeply browned in spots and is bubbling at edges, about 30 minutes. Let cool 30 minutes before serving.

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Original recipe from America’s Test Kitchen

Baked Cajun Seafood and Rice

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Instead of more traditional ground beef lasagna, try this shrimp and crabmeat casserole from Better Homes & Garden. Pair it with a side salad for a satisfying and vegetable-rich dinner.

With the cost of fresh lump carb meat sky-high, refrigerated pasteurized lump crabmeat is an excellent choice over the traditional canned crabmeat or more expensive fresh crab. Look for it at the meat and seafood counter of your supermarket.

When it comes to the rice, measure out 3 cups AFTER it is cooked. The Hubs had an off-moment and cooked too much rice and we used all of it. Although it did not alter the flavor of the dish, it did make it a bit too rice-forward. If you do have extra rice, save it for another meal.

Purchasing a 1-pound bag of frozen salad shrimp made prepping a lot easier because they didn’t need to be peeled and deveined; plus the small size was perfect in the casserole. This is an ideal dish when hosting/attending a potluck lunch or dinner, just make sure to keep it warm until serving time.

Baked Cajun Seafood and Rice

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 1 lb. fresh or frozen small shrimp, peeled and deveined
  • 1 medium green sweet pepper, chopped
  • 1 onion, chopped
  • 1 stalk celery, sliced
  • 2 cloves garlic, minced
  • 3 Tbsp. butter, divided
  • ½ tsp. dried thyme, crushed
  • 3 cup cooked long grain white rice, (1 cup uncooked)
  • 4 strips thick-cut bacon, chopped
  • 8 cups fresh baby kale or spinach, stems removed
  • 2 Tbsp. butter
  • 2 Tbsp. all-purpose flour
  • 1 Tbsp. Cajun seasoning
  • 2 cup milk
  • 2 cups shredded Monterey Jack cheese (8 oz.)
  • 16 oz. cooked crabmeat, flaked
  • ½ cup shredded Parmesan cheese (2 oz.)
  • ½ cup chopped green onions (4)

Directions

  1. Make rice according to package directions.
  2. Thaw shrimp, if frozen; set aside. Preheat oven to 350°F. In a large skillet cook the green pepper, onion, celery, and garlic in 1 tablespoon hot butter over medium heat about 4-5 minutes or until vegetables are tender.
  3. Stir in thyme; cook and stir for 1 minute. Transfer to a large bowl. Add cooked rice; stir to combine. Set aside.
  4. In the same skillet cook bacon over medium heat until crisp. Add the kale; cook and stir for 3 to 5 minutes or until wilted and tender. Remove from heat. Set aside.
  5. In a medium saucepan melt 2 tablespoons butter over medium heat. Stir in flour and Cajun seasoning; cook and stir for 1 minute.
  6. Stir in milk; cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Reduce heat to low. Add Monterey Jack cheese; stir until cheese melts.
  7. Lightly grease a 4-quart rectangular baking dish. Spread half of the rice mixture over bottom of dish. Layer with half of the kale mixture, half of the shrimp, half of the crabmeat, and half of the cheese sauce. Repeat layers. Sprinkle evenly with Parmesan cheese.
  8. Bake, uncovered, for 30-45 minutes or until bubbly and lightly golden. Sprinkle with green onions.

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Roughly adapted from a recipe for Better Homes & Garden

Cheesy and Creamy Fennel Gratin

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Hands down, one of our most favorite side dishes ever! American chef and cookbook author David Tanis‘ homey but sophisticated Cheesy and Creamy Fennel Gratin casserole, incorporates fresh mozzarella, fennel seed, garlic, crushed red pepper and rosemary, plus a hearty glug of olive oil to help the flavors meld in the oven.

To avoid stringy and tough cooked fennel, David explains in his latest book, “David Tanis Market Cooking,” to blanch the fennel for a few minutes, drain, then run under cold water, a process that just barely tenderizes the fennel slices. The result, after baking, strikes the ideal balance between toothsome bite and jammy caramelized onion.

Since many supermarket mozzarellas lack the creaminess of harder-to-find fresh, Milk Street (where we found this recipe) opts for a blend of shredded fontina and provolone. And mixing Parmesan into panko breadcrumbs creates a solid crust that contrasts with the tender fennel beneath. Finally, a sprinkle of fresh parsley adds a pop of color and grassy notes to balance the cheese. This simple combination elevates the dish into something much more than the sum of its parts, and was a perfect compliment to our rack of lamb entrée.

Important: Don’t use a baking dish or pan that is not broiler safe. After baking, the gratin spends a couple minutes under the broiler to brown the topping, so be sure the vessel can withstand the intense heat.

Cheesy and Creamy Fennel Gratin

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 4 medium fennel bulbs (about 2½ lbs. total), halved lengthwise, cored and sliced about ¼ inch thick
  • Kosher salt and ground black pepper
  • 2 Tbsp. extra-virgin olive oil
  • 2 tsp. finely chopped fresh rosemary
  • 1 tsp. fennel seeds, lightly crushed
  • 1/4 tsp. red pepper flakes
  • 1 1/2 oz. Parmesan cheese, finely grated (¾ cup)
  • 1/4 cup panko breadcrumbs
  • 2 medium garlic cloves, minced
  • 4 oz. fontina cheese, shredded (1 cup)
  • 4 oz. provolone cheese, shredded (1 cup)
  • 1/3 cup lightly packed fresh flat-leaf parsley, chopped

Directions

  1. Heat the oven to 450°F with a rack in the upper-middle position.
  2. In a large pot, bring 2 quarts water to a boil. Add the fennel and 1 tablespoon salt, then cook for 3 minutes. Drain in a colander and rinse under running cold water until cool to the touch. Shake the colander to remove as much water as possible, then lay the slices out on a kitchen towel and thoroughly pat them dry.
  3. In a 9-by-13-inch broiler-safe baking dish, toss together the fennel, oil, rosemary, fennel seeds, pepper flakes and ¼ teaspoon each salt and black pepper; distribute in an even layer.
  4. Roast until beginning to brown and a skewer inserted into the fennel meets no resistance, 25 to 30 minutes.
  5. Meanwhile, in a small bowl, stir together the Parmesan, panko and garlic.
  6. Remove the baking dish from the oven and turn on the broiler. Evenly distribute the fontina and provolone over the top of the fennel, then sprinkle on the Parmesan-panko mixture.
  7. Broil until the top is nicely browned, 2 to 3 minutes. Remove from the oven and cool for 5 minutes. Sprinkle with the parsley and serve.

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Adapted by Calvin Cox for Milk Street

Cabbage Roll Casserole

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LOVE this main dish inspired by classic Eastern European cabbage rolls. The super-cozy bake from recipe developer Asha Loupy takes a spin from the lasagna handbook—a Polish Lasagna if you will. Blanched cabbage leaves are stacked with spiced beef ragù and lemony herbed rice for a casserole that’s chock-full of all the flavors of cabbage rolls, without the rolling.

Asha shows us two tricks for the perfect cabbage roll casserole—no mushy rice or soggy bottoms here, thank you. First, reduce the tomatoes until they reach a thick, almost paste-like consistency. This ensures that you’ll get neat slices, without a runny, liquidy sauce. Second, parboil the rice (as you would for tahdig or biryani) and sprinkle it lightly between the layers. This gives the grains room to cook to fluffy perfection while baking.

It took both of us two full hours from start to finish, so it’s not necessarily a quick, easy weeknight meal. However, some make-aheads are the meat sauce, parboiling the rice, and blanching the cabbage leaves up to three days ahead. Cover and chill separately. Then when ready, assemble the casserole just before baking.

If you are not a red meat eater, switch out the ground beef for ground turkey or even plant-based meat to make it vegetarian.

Cabbage Roll Casserole

  • Servings: 8
  • Difficulty: moderate
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Ingredients

  • 1 large bunch dill (save some fronds for garnish)
  • 3 large garlic cloves, minced
  • 1½ lbs. ground beef; or plant-based meat, or ground turkey
  • 3 tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided
  • ½ tsp. freshly ground black pepper
  • 3 Tbsp. extra-virgin olive oil, divided, plus more for pan
  • 1 large onion, finely chopped
  • ½ tsp. crushed red pepper flakes
  • ¼ tsp. ground cinnamon
  • 1 28-oz. can whole peeled tomatoes
  • 1/2 cup water
  • 1 large head of savoy or green cabbage
  • 1¼ cups long-grain rice (such as basmati)
  • 1 lemon, zested over cooked rice (see Step 7)
  • 8 oz. crème fraîche
  • 8 oz. shredded, low-moisture mozzarella

Directions

  1. Heat oven to 400°. Start by prepping the beef filling. Coarsely chop 1 large bunch dill (you should get about ¾ cup), then crush and finely chop 3 large garlic cloves. Transfer a third of dill and a third of garlic to a large bowl. Add 1½ lb. ground beef or plant-based meat, 1½ tsp. Diamond Crystal or ¾ kosher salt, and ½ tsp. freshly ground black pepper and mix with your hands to incorporate. Set remaining dill and garlic aside separately.
  2. Heat 1 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high until shimmering. Add half of beef mixture, dropping into pot in small clumps. Cook, undisturbed, until deeply browned underneath, about 5 minutes (or about 3 minutes if using plant-based meat). Stir and continue to cook 1 minute (it’s okay if the meat is not fully cooked through, it’ll finish cooking in the sauce). Using a slotted spoon, transfer beef to a plate. Repeat with remaining beef mixture. Wipe out pot.
  3. While the meat is cooking, finely chop 1 large onion.
  4. Heat 2 Tbsp. extra-virgin olive oil in same pot over medium. Add onion and remaining 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt. Cook onion, stirring often with a wooden spoon, until softened and starting to turn golden, 6–8 minutes. Add ½ tsp. crushed red pepper flakes, ¼ tsp. ground cinnamon, and reserved garlic, and cook, stirring, 30 seconds.
  5. Return beef mixture to pot and add one 28-oz. can whole peeled tomatoes. Break up meat and tomatoes into smaller pieces with spoon. Add ½ cup water and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until most of the liquid is cooked off and mixture is just a little looser than tomato paste, 20–25 minutes.
  6. While the sauce is cooking, line a large rimmed baking sheet with kitchen towels and bring a medium pot of generously salted water to a boil. Using a paring knife, cut about 1″ deep circle around core of 1 large head of savoy or green cabbage. Gently pull off 16–20 cabbage leaves, cutting away from core if needed. (Save any extra cabbage for another use.) Cut a small V in the bottom of each leaf, about ½” big, to remove the thickest part of the fibrous stalk. Working in batches of 3–4 leaves at a time, cook cabbage until just pliable, 10–15 seconds. Transfer to prepared baking sheet with tongs. Pat leaves dry.
  7. Return water to a boil, add rice, and cook, stirring occasionally, until barely al dente, about 5 minutes. Drain rice and rinse under cold running water to stop the cooking. Shake rice well to remove most of the water, then transfer to a medium bowl. Finely grate zest of 1 lemon on Microplane over rice and add reserved dill; mix well to combine.
  8. Rub bottom and sides of a 9×13″ deep lasagna dish with oil. Cover bottom of dish with a single layer of cabbage leaves, overlapping slightly. Set ½ cup sauce aside and spread half of remaining sauce over cabbage. Sprinkle half of rice mixture evenly over sauce. Top with another layer of cabbage leaves, then remaining half of sauce, and remaining rice. Top with a final layer of cabbage leaves.
  9. Spread 8 oz. crème fraîche evenly over cabbage. Dollop reserved sauce on top. Grate 8 oz. low-moisture mozzarella on the large holes of a box grater and sprinkle over. Cover dish with foil and set on a large rimmed baking sheet. Bake 20 minutes. Uncover dish and increase oven temperature to 425°. Continue to bake until cheese is golden brown and bubbling, 18–20 minutes. Let cool 10 minutes before serving. Garnish lightly with dill fronds.
  10. Any leftovers can be cooled, sliced into squares, packed in lock-n-locks with a tight lid and refrigerated for up to 5 days.

Do ahead: Meat sauce can be made, rice can be parboiled, and cabbage leaves can be blanched 3 days ahead. Cover and chill separately. Assemble casserole just before baking.

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Recipe by Asha Loupy for Bon Appétit

Eggplant Involtini

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Here’s a lighter version of Eggplant Involtini that focuses on the eggplant. Baking instead of frying allows you to skip the salting and draining step, since the eggplant’s excess moisture evaporates in the oven, and it means that the eggplant’s flavor and meaty texture are not obscured by oil and breading. This was sooo good, we can’t wait to make it again!

Swapping the usual ricotta-heavy filling for one that’s boosted with a generous dose of Pecorino Romano means we can use less filling without sacrificing flavor. Lastly, make a simple but complementary tomato sauce in a skillet, add the eggplant bundles to it, and finish it under the broiler, which decreases the number of dishes required—always a plus in our book!

Of course we put our own spin on the dish, first by utilizing the pieces of eggplant cut away before planking them. What a waste it would be to discard all of that—about 3 cups worth! So we cubed those leftover pieces into about a 3/8″ dice and sautéed them in about 3 tablespoons of olive oil until softened before adding the tomatoes to the same skillet.



Now here comes the real twist. We added very thin slices of prosciutto on top of the eggplant slices before spooning on the cheese filling. Of course this step makes it no longer vegetarian, but that extra ingredient added even more depth of flavor. And we served ours with a side of gemelli pasta, which negates the low-carb factor, if you’re not concerned with that aspect.

  • Difficulty: easy
  • Print

Ingredients

  • 2 large eggplants (1 1/2 pounds each), peeled
  • 9 Tbsp. vegetable oil, divided
  • Kosher salt and pepper
  • 2 garlic cloves, minced
  • ¼ tsp. dried oregano
  • Pinch red pepper flakes
  • 1 28-oz. can whole peeled tomatoes, hand crushed coarsely in their juices
  • 1 slice hearty white sandwich bread, torn into 1-inch pieces
  • 8 oz. whole-milk ricotta cheese
  • 1 ½ oz. grated Pecorino Romano cheese
  • ¼ cup plus 1 Tbsp. chopped fresh basil
  • 1 Tbsp. lemon juice
  • 4 oz. very thin slices of prosciutto, cut in half crosswise (optional)

Directions

  1. Slice each eggplant lengthwise into 1/2-inch-thick planks (you should have 12-15 planks). Trim rounded surface from each end piece so it lies flat.
  2. Cut up those leftover rounded pieces into a 3/8″ dice and sauté them in about 3 tablespoons of olive oil in your large skillet until softened, about 5 minutes.
  3. Adjust 1 oven rack to lower-middle position and second rack 8 inches from broiler element. Heat oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper and spray generously with vegetable oil spray. Arrange eggplant slices in single layer on prepared sheets. Brush 1 side of eggplant slices with 2 1/2 tablespoons oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Flip eggplant slices and brush with 2 1/2 tablespoons oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  4. Bake until tender and lightly browned, 30 to 35 minutes, switching and rotating sheets halfway through baking. Let cool for 5 minutes. Using thin spatula, flip each slice over. Heat broiler.
  5. While eggplant planks cook, add remaining 1 tablespoon oil to the diced eggplant in same broiler-safe skillet over medium-low heat until just shimmering. Add garlic, oregano, pepper flakes, and 1/2 teaspoon salt and cook, stirring occasionally, until fragrant, about 30 seconds. Stir in hand crushed tomatoes and their juice. Increase heat to high and bring to simmer. Reduce heat to medium-low and simmer until thickened, about 15 minutes. Cover and set aside.
  6. Pulse bread in food processor until finely ground, 10 to 15 pulses. Combine bread crumbs, ricotta, 1/2 cup Pecorino, 1/4 cup basil, lemon juice, and 1/2 teaspoon salt in medium bowl.
  7. With widest ends of eggplant slices facing you, place a half slice of prosciutto, if using, on the wide end of each plank. Next, evenly distribute ricotta mixture on bottom third of each slice. Gently roll up each eggplant slice and place seam side down in tomato sauce.
  8. Bring sauce to simmer over medium heat. Simmer for 5 minutes. Transfer skillet to oven and broil until eggplant is well browned and cheese is heated through, 5 to 10 minutes. Sprinkle with remaining 1/4 cup Pecorino and let stand for 5 minutes. Sprinkle with remaining 1 tablespoon basil and serve.

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Adapted from The Complete Vegetarian Cookbook for America’s Test Kitchen