Baked Orzo with Eggplant and Mozzarella

Baked Orzo with Eggplant and Mozzarella
Adapted from Yotam Ottolenghi
Serves 4
1 large (mine was just over 1 1/4 pounds/570 grams) eggplant, cut into 3/4-inch dice
Salt and black pepper
1/4 cup (60 ml) olive oil
1 medium carrot, peeled and cut into 1/4-inch dice
1 celery stalk, in a 1/4-inch dice
1 medium onion, finely diced
3 garlic cloves, minced
8 ounces (225 grams) orzo, a rice-shaped pasta, rinsed
1 teaspoon (6 grams) tomato paste
1 1/2 cups (355 ml) vegetable stock
1 to 3 tablespoons fresh oregano, chopped
1 teaspoon grated lemon zest or more to taste, up to the zest of a whole lemon
4 ounces (115 grams) mozzarella, firmer is better here, cut into 1/3-inch dice
1 1/2 ounces (a generous 1/2 cup or 45 grams) parmesan, grated
3 medium tomatoes, diced
Sprinkle your eggplant generously with salt and let it drain in a colander for 30 minutes. I used this time to get the rest of my ingredients ready. After 30 minutes, rinse it well and pat it dry on towels.
Preheat your oven to 350°F. Heat a large frying pan over medium-high heat. Once hot, add the oil and once the oil is shimmering, add the eggplant. Fry for 8 minutes, stirring pieces occasionally. Using a slotted spoon or spatula, transfer them to paper towels to drain. Add celery and carrots to remaining oil and cook for 3 minutes before adding onion and garlic. Cook together for 5 more minutes on medium heat. Stir in the orzo and tomato paste and cook for two minutes more. Off the heat, add the oregano, mozzarella, parmesan, tomatoes, fried eggplant, lemon zest, 1 teaspoon table salt, many grinds of black pepper and the stock and mix well.
Transfer mixture to an 8×11-inch (about 2 quarts) ovenproof baking dish. Cover with foil and bake 20 minutes, then bake 20 minutes without the foil. (You can increase the ration of foil-on to foil-off time if you don’t like a crunchy pasta lid.) Let rest for 5 minutes before serving.

Beth's Last-Minute Lasagna

Makes 8 servings

2 26-oz. jars of pasta sauce
2 30-oz. bags frozen large cheese ravioli, unthawed
2 10 oz. boxes frozen chopped spinach, thawed and squeezed dry
16 oz. shredded mozzarella
1/2 cup grated parmesan

Heat oven to 350 degrees. Coat a 9 x 13 inch baking dish with cooking spray and spoon in a third of the sauce. Arrange half the ravioli on top and scatter the spinach over them. Top with half of each cheese. Cover with another layer of ravioli and the remaining sauce and cheese. Cover with foil and bake 25 minutes. Uncover and bake 5-10 minutes more or until bubbly.

HERBED RIGATONI & CHEEESE

Serves 6
This Northern Italian pasta dish has 30% less butter and cheese than typical mac-a-cheese, plus it's livened up with fresh basil and sun dried tomatoes:

12 ounces rigatoni or penne
2 T. butter
1/3 cup finely chopped sweet onion
2 T. flour
1/4 tsp. salt
1/4 tsp. pepper
2 1/2 cups low-fat milk
6 ounces sharp cheddar, cubed
1/3 cup chopped fresh basil
1/4 cup sun-dried tomatoes in oil, drained and dried between paper towels

Cook the pasta and drain. Melt butter in a large skillet or saucepan, saute the onions, then blend in flour, salt and pepper. Stir until golden, then add the milk. Bring to a boil, stirring constantly. Reduce heat and cook, stirring until thickened and bubbly, about 2 minutes. Add the cheese, stir until melted. Temove from heat and add teh pasta, basil and tomatoes. Transfer to a greased 9x13 baking dish. Bake at 350 degrees for 30 minutes.

Cauliflower Marranca

Adapted from the Moosewood Cookbook

Cook one cup brown rice, stir in one tsp. of salt and 2 T. butter (makes about 3 cups cooked rice)

Saute one large chopped onion in olive oil until soft.

Add one large head cauliflower, separated into florets. Saute with the juice of one lemon, 3 cloves crushed garlic, one tsp. dried basil, salt and pepper.

Stir together sauteed cauliflower/onion, brown rice, and two-and-a-half cups of grated sharp cheddar cheese. Pour into buttered casserole dish, and bake, covered for a half hour at 350 degrees.

Good additions include fresh basil or a few tablespoons of pesto