Cheesy Baked Tortellinis

Since we’re in the midst of the busy holiday season, I wanted to share a favorite dinner recipe with you.  It’s not so much a great idea for all of the holiday parties, potlucks, and plans for entertaining as it is a great one for the busy weeknights where you just need a delicious home cooked, satisfying, and easy dinner.

When I’m in the mood for some comfort food, a little pasta, or just want to make a really quick and easy dinner, I make this Baked Cheese Tortellini dish.  It’s comfort food at it’s best and I love it.  And my husband loves it too, he’s always very happy when I tell him it’s what’s for dinner.

I originally found the recipe here, and just simplified it a bit and made it how I like it.  I often buy these Cheese Tortellinis when I’m at my cousin’s Italian specialty food store, All Things Italian.  I think it’d also be great with some of the fresh tortellinis you can buy in the refrigerated section in the grocery store.  Then this dish would be even quicker and easier to make.  =)

::Cheesy Tortellinis::

~ 1/2 lb cheese tortellinis
2 c. marinara sauce
4 oz fresh mozzarella, sliced
1/4 c. grated parmesan
optional: fresh basil or parsley

Preheat oven to 350 F.

Cook the tortellinis in boiling (salted) water until al dente, about ten minutes.  Drain, leaving just a tad bit of the pasta water in the pan.  Return the cooked pasta to the pan and gently stir in the marinara.  Pour into a small baking dish, sprinkle on the parm, s + p, and lay on the slices of fresh mozzarella.  (If using fresh pasta, just set in the baking dish, pour in the marinara, give it a little stir, and top with the cheese).  Bake for about 20-30 min.  I opened the oven door at the end and finished it under the broiler for a couple minutes.  Garnish with optional fresh basil or parsley.

This is so great when you’re in the mood for something easy and cheesy!  Enjoy! =)

Courgette Favorites :: Stuffed Squash Blossoms

Carrying on with the zucchini theme in the kitchen, I must share one of my absolute favorite things to do with the garden goods, specifically the blossoms from the squash plants.  They’re not the healthiest little treats to make with your garden produce, but a treat indeed, and a good use for the blossoms.

I pluck my squash blossoms and when I have at least a dozen good ones, I fill them with a ricotta-mozzerella cheesy goodness, roll them in flour, egg, and bread crumbs, and pan fry them.  If you have zucchini blossoms in your garden and never end up eating them, and stumble upon this blog post, you’ve got to try it!  They’re even better with a little marinara to dip them in, but I usually am so eager to eat them I don’t bother with heating up the sauce.  =)

::Stuffed Squash Blossoms::

1/2 c. cream cheese, softened
1 c. ricotta cheese
3/4 – 1 c. mozzarella, grated
1/4 c. parmesan, grated (optional)
1 egg yolk, (optional)
1 T. fresh basil, chopped
pinch of s+p

In a mixing bowl, beat together the cream cheese, ricotta, egg yolk, basil, s+p, and stir in the mozzarella and parmesan.  Use a pastry bag or a quart size ziplock bag, folding the top of the bag over your fingers and spoon in the cheese filling.  Cut the point off the ziplock to squeeze the filling into the blossoms.  (The cheese filling can be any combination of cheeses you like, even using just ricotta and mozzarella works well).

Carefully hold the blossom and pry it open on one end, squeeze the cheese into the blossom.  Have three bowls ready, one with flour, one with 1-2 eggs lightly beaten eggs, and the other with bread crumbs.  (Can always add in a handful of grated parm in w/ the bread crumbs).

Toss the stuffed blossoms lightly in the flour, then the egg, then bread crumbs, one at a time.  When they’re all coated, set in a hot pan evenly coated with olive oil/canola oil.  Let sizzle and get golden brown on all sides, turning carefully every two-ish minutes.  Remove from pan when golden and crisped on all sides.

Enjoy!  And let me know if you have made these before, or if you’re going to give it a try.  =)