Meatless Recipes
Cheese-Stuffed Shells in Marinara Sauce
12 jumbo dried pasta shells, prepared according to package directions, drained
1 cup shredded mozzarella cheese, divided use
1 cup ricotta cheese
1/2 cup freshly grated Parmesan cheese
1 large egg
1/4 teaspoon ground black pepper
1 (15-ounce) container Marinara Sauce
Preheat oven to 350°F.
Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in a medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12 x 71/2-inch (2-quart rectangular) baking dish. Pour sauce over shells.
Bake for 25 minutes or until bubbly. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.
Broccoli, Cheese & Rice Casserole
1 small onion, chopped
2 celery ribs, chopped
1 (10-ounce) package frozen chopped broccoli, thawed
1 tablespoon butter
1 (10.5-ounce) can condensed cream of mushroom soup
1 (5-ounce) can evaporated milk
8 ounces American processed cheddar cheese, cubed
3 cups cooked rice
In a large skillet over medium heat, cook onion, celery and broccoli in butter for 5 minutes. Add soup and milk and heat thoroughly. Remove from heat, add cheese and stir until cheese has melted.
Spread cooked rice in a greased 8-inch square baking dish. Pour broccoli/cheese mixture over; do not stir.
Bake, uncovered, at 325*F (160*C) for 30 to 35 minutes, or until hot and bubbly.
Portobella Lasagna
8 ounces lasagna noodles (9 noodles)
2 (6-ounce) packages sliced Portobellas
1/2 teaspoon salt
1/4 cup water
1/4 teaspoon fennel seed (or anise seed)
1/4 teaspoon dried basil leaves, crushed
1/4 teaspoon dried oregano leaves, crushed
1 (28-ounce) jar marinara or spaghetti sauce
1 (15-ounce) container ricotta cheese
1 egg
Salt and freshly ground pepper
1/2 cup freshly grated Parmesan cheese, divided
3 cups (12 ounces) shredded mozzarella
Preheat the oven to 350*F (175*C). Follow package directions and cook lasagna noodles al dente.
Place the mushrooms in a Dutch oven, add salt and water. Cover and bring to a boil over high heat; remove the lid, add fennel, basil and oregano, stir, and cover again. Reduce heat to medium-low. Cook for 6 to 8 minutes. The mushrooms will have released much of their liquid and there should be about 1/2 cup in the pot.
With slotted spoon, remove mushrooms out of the liquid and set aside. Over high heat, reduce the remaining liquid to 2 to 3 tablespoons. Add the marinara sauce; mixing well. Remove from heat.
In small bowl, combine ricotta, egg and 1/4 cup Parmesan cheese; season with salt and pepper; mix well.
To assemble the lasagna, layer 3 noodles in the bottom of a lightly greased 13 x 9 x 2 - inch baking dish. In the order given, spread 1/3 of the ricotta mixture, 1/2 cup of mozzarella 1/3 of the mushrooms and 1/3 of the sauce. Repeat two more times. For the top layer, sprinkle the remaining Parmesan and mozzarella cheese on top. Cover the pan with aluminum foil, and bake for 20 minutes, or until heated thorough. Remove cover last 5 minutes of baking. Allow lasagna to sit for 15 minutes to before serving.
12 jumbo dried pasta shells, prepared according to package directions, drained
1 cup shredded mozzarella cheese, divided use
1 cup ricotta cheese
1/2 cup freshly grated Parmesan cheese
1 large egg
1/4 teaspoon ground black pepper
1 (15-ounce) container Marinara Sauce
Preheat oven to 350°F.
Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in a medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12 x 71/2-inch (2-quart rectangular) baking dish. Pour sauce over shells.
Bake for 25 minutes or until bubbly. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.
Broccoli, Cheese & Rice Casserole
1 small onion, chopped
2 celery ribs, chopped
1 (10-ounce) package frozen chopped broccoli, thawed
1 tablespoon butter
1 (10.5-ounce) can condensed cream of mushroom soup
1 (5-ounce) can evaporated milk
8 ounces American processed cheddar cheese, cubed
3 cups cooked rice
In a large skillet over medium heat, cook onion, celery and broccoli in butter for 5 minutes. Add soup and milk and heat thoroughly. Remove from heat, add cheese and stir until cheese has melted.
Spread cooked rice in a greased 8-inch square baking dish. Pour broccoli/cheese mixture over; do not stir.
Bake, uncovered, at 325*F (160*C) for 30 to 35 minutes, or until hot and bubbly.
Portobella Lasagna
8 ounces lasagna noodles (9 noodles)
2 (6-ounce) packages sliced Portobellas
1/2 teaspoon salt
1/4 cup water
1/4 teaspoon fennel seed (or anise seed)
1/4 teaspoon dried basil leaves, crushed
1/4 teaspoon dried oregano leaves, crushed
1 (28-ounce) jar marinara or spaghetti sauce
1 (15-ounce) container ricotta cheese
1 egg
Salt and freshly ground pepper
1/2 cup freshly grated Parmesan cheese, divided
3 cups (12 ounces) shredded mozzarella
Preheat the oven to 350*F (175*C). Follow package directions and cook lasagna noodles al dente.
Place the mushrooms in a Dutch oven, add salt and water. Cover and bring to a boil over high heat; remove the lid, add fennel, basil and oregano, stir, and cover again. Reduce heat to medium-low. Cook for 6 to 8 minutes. The mushrooms will have released much of their liquid and there should be about 1/2 cup in the pot.
With slotted spoon, remove mushrooms out of the liquid and set aside. Over high heat, reduce the remaining liquid to 2 to 3 tablespoons. Add the marinara sauce; mixing well. Remove from heat.
In small bowl, combine ricotta, egg and 1/4 cup Parmesan cheese; season with salt and pepper; mix well.
To assemble the lasagna, layer 3 noodles in the bottom of a lightly greased 13 x 9 x 2 - inch baking dish. In the order given, spread 1/3 of the ricotta mixture, 1/2 cup of mozzarella 1/3 of the mushrooms and 1/3 of the sauce. Repeat two more times. For the top layer, sprinkle the remaining Parmesan and mozzarella cheese on top. Cover the pan with aluminum foil, and bake for 20 minutes, or until heated thorough. Remove cover last 5 minutes of baking. Allow lasagna to sit for 15 minutes to before serving.