Cheesy Meatballs

Recipe & picture courtesy of Rachael Ray

MAKES ABOUT 60
Prep Time: 30 min
Cook Time: 10 min

• 1 pound ground beef chuck
• 1 small onion, grated
• 3/4 cup breadcrumbs
• 3/4 cup grated parmesan cheese
• 3 tablespoons grated pecorino-romano cheese
• 3 tablespoons ketchup
• 1 tablespoon chopped flat-leaf parsley
• 4 fresh basil leaves, finely chopped
• 1 teaspoon salt
• 3/4 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1 large egg, beaten
• Extra-virgin olive oil

1. In a large mixing bowl, gently break apart the beef with a fork. Add the onion, breadcrumbs, parmesan, pecorino-romano, ketchup, parsley, basil, salt, Worcestershire sauce and garlic powder and stir gently to combine. Stir in the egg until just incorporated.
2. Using your hands, shape the meat into 1-inch balls, to make about 60 meatballs.
3. In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Working in batches, add the meatballs and cook, turning, until lightly browned, about 10 minutes, adding more oil when necessary. Drain on paper towels.

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Roasted-Pepper-Pasta-Stuffed Peppers

Recipe & picture courtesy of Rachael Ray

Serves 4

• Salt
• 1/2 pound short whole wheat pasta
• 4 large red bell peppers, tops cut off and reserved, seeds
• Black pepper
• 2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
• 4 jarred roasted red peppers
• 1 small red onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 small portobello mushroom caps, chopped
• 1 teaspoon crushed red pepper
• 2 sprigs rosemary, stems discarded and leaves chopped
• One 28-ounce can fire-roasted crushed or diced tomatoes
• 2 cups arugula or baby spinach (a few generous handfuls)
• 1 cup loosely packed basil leaves
• 1 cup grated pecorino-romano cheese

1. Preheat the oven to 425°. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
2. Trim the bottoms of the bell peppers, without cutting a hole, so that they stand. Season inside with salt and black pepper. Turn the peppers bottom side up in a 9-by-13-inch baking dish, set the tops alongside and drizzle with EVOO. Roast for 20 minutes.
3. Using a food processor, puree the roasted red peppers. In a large skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium heat. Add the red onion, garlic, mushrooms, crushed red pepper and rosemary and cook until softened, 7 minutes. Stir in the pureed peppers and the fire-roasted tomatoes; season with salt and black pepper. Simmer for 5 minutes. Add the pasta and toss. Add the arugula and basil and cook until wilted.
4. Preheat the broiler. Turn the peppers upright; fill with pasta. Top with the cheese and broil until melted, 2 minutes. Cover with the tops and serve with any extra pasta.

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Crustless Tomato-Ricotta Pie

Recipe & picture courtesy of Good Housekeeping

Prep Time 20 minutes
Cook Time 35 minutes
Total time 55 minutes
Serves 6

• 1 container(s) (15-ounce) part-skim ricotta cheese
• 4 large eggs
• 1/4 cup(s) freshly grated Pecorino Romano cheese
• 1/2 teaspoon(s) salt
• 1/8 teaspoon(s) coarsely ground black pepper
• 1/4 cup(s) low-fat (1%) milk
• 1 tablespoon(s) cornstarch
• 1/2 cup(s) (loosely packed) fresh basil leaves, chopped
• 1/2 cup(s) (loosely packed) fresh mint leaves, chopped
• 1 pound(s) ripe tomatoes, thinly sliced

1. Preheat oven to 375 degrees F. In large bowl, whisk ricotta, eggs, Romano, salt, and pepper until blended.
2. In measuring cup, stir milk and cornstarch until smooth; whisk into cheese mixture. Stir in basil and mint.
3. Pour mixture into nonstick 10-inch skillet with oven-safe handle. Arrange tomatoes on top, overlapping slices if necessary. Bake pie 35 to 40 minutes or until lightly browned and set around edge and center is puffed. Let stand 5 minutes before serving.

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