Prize-Winning Recipe

Wednesday, April 1, 2009

Unity Point School had a vegetable recipe contest yesterday. CeCee and Doodle each "submitted" recipes (I picked out a couple of my favorites and typed them up for each to bring to school). CeCee's recipe won second place, with a 10$ gift card and a printout of all the recipes submitted.

I like both of the recipes we sent. I'll let you guess which one won the prize :-)

Three Cheese Baked Ziti with Spinach

1 package (16 ounces) ziti
1 bag (6 ounces) spinach leaves (about 4 cups), washed
1 jar (25 ounces) red pasta sauce
1 cup ricotta cheese
1 cup shredded mozzarella cheese (4 ounces)
3/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper

Prepare the pasta according to the package directions. Add the spinach during the last minute of the cooking time. Drain the pasta and spinach will in a colander, then return them to the sauce pot.

Stir the pasta sauce, ricotta, 1/2 cup of the mozarella, 1/2 cup of the Parmesan, garlic powder, and black pepper into the pasta mixture. Spoon everything into a 13 x 9 x 2-inch shallow baking dish. Sprinkle with the remaining cheeses.

Bake at 350 degrees for 30 minutes or until hot and bubbly.

Black Bean Lasagna

1 can (15 ounces) black beans, drained and rinsed
1 can (26 ounces) crushed tomatoes, undrained
2 onions, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 cup salsa
1 tablespoon chili powder
1/2 teaspoon cumin
2 cups ricotta cheese
1 egg, beaten
3/4 cup grated Parmesan cheese
10-12 uncooked lasagna noodles
2 cups shredded cojack or pepperjack cheese

In a large bowl, combine beans, tomatoes, onions, garlic, bell pepper, salsa, chili powder, and cumin and mix well. In a small bowl, combine ricotta cheese, egg, and 1/2 cup Parmesan and beat until combined.

Preheat oven to 250 degrees. Spread one third of the tomato and bean mix in the bottom of a 13 x 9 x 2 inch glass baking dish. Top with half of the noodles, overlapping slightly and breaking noodles as necessary to fit. Top with the second third of the tomato-bean mix. Spoon the ricotta mix over the top, spreading carefully. Sprinkle with 1/2 shredded cheese. Layer remaining noodles and tomato-bean mix over the casserole. Top with last of the shredded cheese and 1/4 cup Parmesan. Spray a sheet of foil with cooking spray and cover the baking dish tightly with foil, sprayed side down.

Bake at 350 degrees for 50-65 minutes, or until noodles are tender. Uncover and bake 10 minutes longer, until casserole is bubbling and cheese begins to brown. Let stand 15 minutes before serving.


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