White Bean and Sausage Pasta Bake By Holly Rodricks Makes 4-6 servings. Ingredients: 1/2 lb. Flour City Pasta Tomato Basil Pappardelle 1 bag Baby Spinach, stems removed and leaves finely chopped (approximately 1 cup) 1 1/2 cups cooked Great Northern or Cannellini Beans (or 1 15-oz. can, drained) 1 (15 oz.) can whole Tomatoes, drained and broken up into chunks 3 cloves Garlic, finely minced 1 tbsp. Whole Grain Dijon Mustard 3 tbsp. Olive Oil, 1 tbsp. reserved 1/4 tsp. ground Cayenne 1/4 tsp. Pepper pinch of Salt 1/4 cup Heavy Cream 1/4 cup White Wine (Optional) 1/2 lb. Hot Sausage 1 cup shredded Mozzarella or fresh Ciliegine Mozzarella (The small cherry size) Instructions: Preheat oven to 400º. Bring water to boil and cook Pasta according to package instructions. While Pasta is cooking, in a small bowl, whisk Garlic, Mustard, 2 tbsp. Olive Oil, Cayenne, Pepper, and Salt. In a large bowl, place chopped Spinach, Beans, and Tomatoes. Mix together with hands until evenly combined. Drizzle dressing over spinach mixture and mix by hand again until all ingredient are evenly coated. Drain Pasta and toss with remaining 1 tbsp. Olive Oil. Pour Pasta into 9×13″ casserole dish, forming an even bottom layer. Add Spinach mixture on top, spreading evenly. Drizzle Heavy Cream and White Wine over Spinach mixture. Snip end of Sausage and squeeze meat out to form little meatballs. Nestle these evenly throughout Spinach mixture. If using Ciliegine Mozzarella, nestle throughout Spinach mixture, similar to meat. Bake for 30 minutes. If using shredded Mozzarella, bake for 15 minutes. Then removed and sprinkle shredded cheese across top and bake for additional 15 minutes. Allow dish to set for 10 minutes, then serve hot!
When I think of pesto, a variety of pasta dishes immediately come to mind, but this week, I wanted to push outside the box. This recipe offers a refreshing take on cooking with pesto that embraces all of its delicious qualities while inspiring a new approach, and it includes white beans, which I’m just crazy about. And it provides the perfect opportunity to dig into the delicious pesto in your shares this week, compliments of a Main Street Farms and Crooked Carrot collaboration! Pesto and White Bean Soup Inspired by the Food Network Kitchen Makes 6 servings Ingredients: 2-3 tbsp. Olive Oil 1 small Onion, diced 4-6 cloves of Garlic, sliced 1 bunch Kale, stems removed and leaves torn into chunks – or – 1 bag Baby Spinach pinch of Red Pepper Flakes 2 (15 oz.) cans Cannellini Beans, drained – or 3 cups cooked Cannellini Beans 1 cup Water 3 tbsp. Pesto 2 tbsp. Grated Parmesan 3 cups Chicken Broth 1/2 cup Roasted Red Peppers, diced 1/4 cup Kalamata Olives, chopped (Optional) Salt and Pepper to taste Instructions: Heat oil in stock pot over medium low heat. Sauté Onions until soft and translucent. Add Garlic and Red Pepper Flakes. Sauté until aromatic, about 1-2 minutes. Add Cannellini Beans and Water and simmer until thick, about 8 minutes. Stir in Pesto and Grated Parmesan Add Chicken Broth. Simmer for 15 minutes. Add Kale or Spinach and mix until just begins to wilt the leaves. Stir in Roasted Red Peppers and Olives. Add Salt and Pepper to taste. Serve hot with fresh, crusty bread. Image courtesy of: http://www.foodnetwork.com/recipes/food-network-kitchens/pesto-bean-soup-recipe.html.