I started to write a blog for Friday but in the end I was just too damned tired. Sorry about that. I am getting lots of sleep but it doesn't seem to be helping.
Our Ontario LCBO (License Control Board of Ontario) sends me suggested wine selections and this week they have also sent a recipe which I share below.
Vegetable-Fusilli Bake with Ricotta Topping
Use regular ricotta (10% or 13%) for the topping; lower-fat versions may curdle.
INGREDIENTS
2 tbsp (30 mL) olive oil
1 large onion, chopped
1 sweet yellow pepper, seeded and cut into ½-inch (1 cm) pieces
1 zucchini, cut into ½-inch (1 cm) pieces
1 medium carrot, shredded
4 cloves garlic, minced
½ tsp (2 mL) each salt and freshly ground black pepper, plus more to taste
½ tsp (2 mL) granulated sugar
¼ tsp (1 mL) hot pepper flakes
1 can (796 mL) diced tomatoes
¼ cup (60 mL) tomato paste
1 cup (250 mL) drained and rinsed canned romano beans
¼ cup (60 mL) each chopped parsley and slivered basil leaves
3 cups (750 mL) fusilli pasta
TOPPING
2 eggs
1 container (454 g) regular ricotta cheese
¼ tsp (1 mL) each salt, freshly ground black pepper and grated nutmeg
½ cup (125 mL) freshly grated Parmesan cheese
DIRECTIONS
In a large, deep skillet, heat oil over medium heat. Add onion, yellow pepper, zucchini and carrot. Cook, stirring occasionally, for 8 to 10 minutes, until vegetables are just tender but not browned. Stir in garlic, salt, pepper, sugar and hot pepper flakes. Cook, stirring, for 1 minute.
Stir in tomatoes (with their juice) and tomato paste. Bring to a boil over medium-high heat. Reduce heat to medium-low. Simmer, uncovered, for about 10 minutes, until slightly thickened. Stir in beans, parsley and basil. Season with salt and pepper.
Meanwhile, preheat oven to 350°F (180°C).
In a large pot of boiling salted water, cook fusilli for about 8 minutes, until tender but firm. Drain well. Do not rinse.
Spoon half of fusilli into a lightly oiled 10-cup (2.5 L) baking dish. Spoon vegetable mixture over fusilli. Top with remaining fusilli.
For topping, lightly beat eggs in a medium bowl. Whisk in ricotta, salt, pepper and nutmeg until well combined. Pour ricotta mixture over fusilli to cover completely; sprinkle evenly with Parmesan. Bake, uncovered, for 35 to 40 minutes, until bubbly and golden brown. Let stand for 10 minutes before serving.
Serves 6 to 8
Have a great weekend
Our Ontario LCBO (License Control Board of Ontario) sends me suggested wine selections and this week they have also sent a recipe which I share below.
Vegetable-Fusilli Bake with Ricotta Topping
Use regular ricotta (10% or 13%) for the topping; lower-fat versions may curdle.
INGREDIENTS
2 tbsp (30 mL) olive oil
1 large onion, chopped
1 sweet yellow pepper, seeded and cut into ½-inch (1 cm) pieces
1 zucchini, cut into ½-inch (1 cm) pieces
1 medium carrot, shredded
4 cloves garlic, minced
½ tsp (2 mL) each salt and freshly ground black pepper, plus more to taste
½ tsp (2 mL) granulated sugar
¼ tsp (1 mL) hot pepper flakes
1 can (796 mL) diced tomatoes
¼ cup (60 mL) tomato paste
1 cup (250 mL) drained and rinsed canned romano beans
¼ cup (60 mL) each chopped parsley and slivered basil leaves
3 cups (750 mL) fusilli pasta
TOPPING
2 eggs
1 container (454 g) regular ricotta cheese
¼ tsp (1 mL) each salt, freshly ground black pepper and grated nutmeg
½ cup (125 mL) freshly grated Parmesan cheese
DIRECTIONS
In a large, deep skillet, heat oil over medium heat. Add onion, yellow pepper, zucchini and carrot. Cook, stirring occasionally, for 8 to 10 minutes, until vegetables are just tender but not browned. Stir in garlic, salt, pepper, sugar and hot pepper flakes. Cook, stirring, for 1 minute.
Stir in tomatoes (with their juice) and tomato paste. Bring to a boil over medium-high heat. Reduce heat to medium-low. Simmer, uncovered, for about 10 minutes, until slightly thickened. Stir in beans, parsley and basil. Season with salt and pepper.
Meanwhile, preheat oven to 350°F (180°C).
In a large pot of boiling salted water, cook fusilli for about 8 minutes, until tender but firm. Drain well. Do not rinse.
Spoon half of fusilli into a lightly oiled 10-cup (2.5 L) baking dish. Spoon vegetable mixture over fusilli. Top with remaining fusilli.
For topping, lightly beat eggs in a medium bowl. Whisk in ricotta, salt, pepper and nutmeg until well combined. Pour ricotta mixture over fusilli to cover completely; sprinkle evenly with Parmesan. Bake, uncovered, for 35 to 40 minutes, until bubbly and golden brown. Let stand for 10 minutes before serving.
Serves 6 to 8
Have a great weekend
Hi Jo - hope you can get some more well-earned rest over the weekend ... stress definitely doesn't help peaceful sleep - take care ... Hilary
ReplyDeleteThanks Hilary. Slept a long time again last night, around 9 hours.
DeleteHi Jo, thanks so much for sharing this recipe. I hope that you will be able to have better quality sleep and rest, and if it is any consolation, my sleep hasn't been that great over the last couple of months. Hugs. Take care of yourself.
ReplyDeleteSorry your sleep hasn't been too good Linda. I get lots of it but don't seem to feel rested.
DeleteIt's not surprising you're so tired. All the stress you've been under and the amount of work you've had to do would tire anyone.
ReplyDeleteThat recipe sounds yummy.
It surprises me Helen, I don't think of stress making me tired and I do get lots of sleep. I am not used to being stressed I guess.
DeleteI agree with the others that stress can destroy your sleep. Let's just hope the bugs are gone for good. Have a restful week-end.
ReplyDeleteThanks Denise, I do hope so it will certainly relieve any stress to have got rid of them. Can't put things back together yet until they have been for, what I hope is, their final visit.
DeleteStress really takes the mickey out of a person. I'm the poster child for that! Recipe looks yummy!
ReplyDeleteOnly trouble is, stress is part of life JoJo. Not something you can really get rid of.
DeleteSorry to read that the lots of sleep isn't helping.
ReplyDeleteMight be helping by now Ivy. I really am getting lots and lots of it.
Delete:-)
Delete