Italian Ravioli Casserole

Ingredients

• 2  (9-ounce) packages fresh reduced-fat cheese ravioli
• 1  (6-ounce) package fresh spinach (about 6 cups)
• 1  (26-ounce) bottle tomato-basil pasta sauce (such as Classico)
• 1/2  teaspoon  crushed red pepper
• 1  cup  (4 ounces) shredded Asiago cheese, divided
• 1/4  cup  thinly sliced fresh basil

Preparation

Preheat oven to 375°.
Cook ravioli in boiling water 3 minutes, omitting salt and fat. Stir in spinach until wilted. Drain.
Combine pasta sauce and pepper. Spoon 1 1/2 cups sauce mixture in the bottom of an 11 x 7-inch baking dish. Spoon half of the ravioli mixture over sauce. Top with 1/2 cup cheese. Spoon remaining ravioli mixture over cheese. Top with remaining sauce. Cover with foil; bake for 25 minutes. Remove foil; sprinkle with 1/2 cup cheese. Bake, uncovered, for an additional 5 minutes or until cheese melts. Garnish with basil.

Polenta with Smoky Mushroom Ragout

Baking polenta in the oven, as opposed to using the traditional method of stovetop cooking, frees you so you can prepare the mushroom topping. Oyster mushrooms are fan-shaped and have a peppery bite that softens during cooking. The smokiness of chipotle chiles unexpectedly complements the mushrooms.

Yield: 8 servings

Ingredients

* Polenta:
* 6 cups water
* 1 1/2 cups dry polenta
* 1 tablespoon butter, cut into small pieces
* 1 1/2 teaspoons salt
* Ragout:
* 1 tablespoon olive oil
* 2 cups chopped onion
* 8 cups sliced oyster mushroom caps (about 1 1/2 pounds)
* 1/2 teaspoon salt
* 1/4 cup Côtes du Rhône or other fruity red wine
* 1 tablespoon chopped drained canned chipotle chiles in adobo sauce
* 1 teaspoon dried oregano
* 3 garlic cloves, minced
* 1 (28-ounce) can whole tomatoes, drained and chopped
* 2 cups (8 ounces) crumbled queso fresco cheese
* 2 tablespoons chopped fresh cilantro

Preparation

Preheat oven to 350°.

To prepare polenta, combine first 4 ingredients in a 13 x 9-inch baking dish, stirring well. Bake at 350° for 1 hour or until liquid is absorbed. Cover polenta and keep warm.

To prepare ragout, while polenta bakes, heat oil in a large Dutch oven over medium-high heat. Add onion, and sauté 5 minutes or until tender. Add mushrooms and 1/2 teaspoon salt; cook 10 minutes or until mushrooms release moisture and begin to brown, stirring occasionally. Add wine, chiles, oregano, and garlic. Reduce heat to medium, and cook 1 minute or until liquid evaporates, stirring constantly. Stir in tomatoes, and cook over low heat 15 minutes or until the mixture thickens slightly, stirring occasionally.

Spoon ragout over polenta; sprinkle evenly with cheese. Bake at 350° for 15 minutes or until cheese begins to melt. Sprinkle with cilantro.

Aduki Bean Burgers recipe

Ingredients:

• 1 can (I prefer canned beans, but if you want you can soak) of Aduki beans
  
• 1 teaspoon of yeast extract
  
• 1 onion
  
• 2 cloves of garlic
  
• 1 slice of vegan bread (in burger, you can have more around :-)
  
• a little vegetable oil
  
• a little flour
  
• salt and pepper
  

Preparation:

Mash half beans in blender or with potato masher (fork if your utensily
empoverisheed). Chop onion. Chop garlic. Fry onion and garlic till starts
to brown. Add yeast extract. Fry together on low heat. Turn vegan bread into
bread crumbs (toaster/microwave then blender or grater). Mix all
ingredients bar flour (oil already used. ;-) Form into burgers. Coat with
flour. Fry in v. little oil or else they will disolve.


Serves: 2


Preparation time: 30 mins

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Vegetarian Olive and Feta Pasta Recipe

A vegetarian pasta recipe you can serve hot for dinner or cold for a pasta salad. This is a quick and easy vegetarian pasta recipe full of healthy fiber and protein and suitable for vegetarian kids.

Ingredients:

• 1 cup cooked spiral pasta
• 1 cup chopped tomatoes
• 1 clove chopped garlic
• 1 cup cucumber, cut in half lengthise, then sliced into 1/4 inch pieces
• 1/2 cup chopped roasted red pepper
• 1 6 ounce jar marinated artichoke hearts, drained and quartered
• 2 tbsp canned black olives, chopped
• 1 15.5 ounce can cannellini beans, drained and rinsed
• 1 lemon, juiced
• 3 tbsp olive oil
• 1/4 cup crumbled feta cheese
• salt and pepper, to taste

Preparation:

In a large bowl, combine tomatoes, garlic, cucumbers, red peppers, artichokes, olives, and cooked pasta. Add beans and gently mix. Add lemon juice and olive oil. Adjust seasoning with salt and pepper. If time permits, let sit for 1 hour.
Sprinkle with feta cheese.

Easy Cold Herbed Pasta Salad Recipe

A simple recipe for a cold pasta salad flavored with fresh herbs, and inspired by the traditional Italian pesto flavors of garlic, basil and Parmesan. Use this chilled pasta salad recipe as a base and add your own favorite veggies or pasta salad add-ins such as olives, peppers or tomatoes. It's also delicious as is, as the fresh herbs really shine in this easy and simple pasta salad. For a vegan version, simply omit the Parmesan cheese.

Ingredients:

• 10 oz. corkscrew (rotini) or bow-tie (farfalle) pasta
• 1/4 cup good quality olive oil
• 3 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/4 cup fresh chopped parsley
• 1/4 cup pinenuts
• 1/4 cup fresh grated Parmesan cheese
• 1 Tbsp lemon juice
• Salt and pepper, to taste

Preparation:

Prepare pasta according to package instructions. Drain well and allow to cool. Heat half the olive oil and add the garlic. Cook for just a minute or two, then reduce heat to low and add chopped fresh basil and parsley. Cook for just one minute, until heated through. Remove from heat and allow to cool.
In a large bowl, combine pasta with remaining ingredients, including cooked garlic and herbs, the remainder of the olive oil, lemon juice, pine nuts and Parmesan cheese. Season generously with salt and pepper, to taste.
Toss well and serve cold.

Italian Pasta Salad Recipe

A classic Italian pasta salad recipe with plenty of vegetables. This vegetarian pasta salad recipe is quick and easy to prepare as it uses a pre-made Italian salad dressing.

Scroll down for more easy pasta salad recipes.
Ingredients:

* 1 1/2 cups shell, bow-tie or corkscrew pasta
* 2 cups broccoli, chopped
* 1 cup cauliflower, chopped
* 1 cup sliced fresh mushrooms
* 1 6 ounce can artichoke hearts, drained and chopped
* 1/2 cup chopped onion
* 1 cup Italian salad dressing
* 3/4 cup sliced black olives
* 1 tomato, chopped
* 1 avocado, chopped

Preparation:
Cook the pasta according to the package directions. Drain and rinse with cold water. Drain well.

In a large salad bowl, combine the pasta, broccoli, cauliflower, mushrooms, artichoke hearts and onion.

Toss with the dressing, then cover and chill for 4 hours.

Before serving, toss the salad with the olives, tomato and avocado.