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!
Two of my favorite comfort foods are baked potatoes and greens and beans. This recipe combines the best of both worlds into a single warm and hearty dish that’s easy to make! The secret is open-roasting the potatoes, yielding a perfectly cooked inside with a wonderfully crispy exterior. For a bigger mix of flavors, try substituting sweet potatoes or even different kinds of greens or beans! Stuffed Baked Potatoes with White Beans and Kale By Holly Rodricks Makes 4 servings. Ingredients: 4 medium-large Potatoes (or Sweet Potatoes) 2 tbsp. + 1 tsp. Olive Oil 1 bunch Kale, stemmed and sliced into ribbons 1 1/2 cups (or 1 can, drained) Great Northern Beans, cooked 1 small Onion, diced 2 cloves Garlic, sliced thinly 1/4 tsp. fresh Rosemary, minced (Optional) Juice of 1/4 Lemon or 1 tsp. White Vinegar Pinch of Red Pepper Flakes Salt and Pepper to taste Instructions: Place rack in center of oven and reheat to 400º. Scrub Potatoes and pierce multiple times with fork. Coat Potatoes with 1 tsp. Olive Oil. Sprinkle generously with Salt and Pepper. Place Potatoes in oven, directly onto rack. Place cookie sheet on rack below Potatoes to catch any drips. Rotate Potatoes every 20 minutes. It should take approximately 1 hours to cook fully. When Potatoes have 15-20 minutes left, place remaining Olive Oil in a large frying pan or skillet over medium heat. Add onions and sauté until soft and translucent. Add Garlic, Rosemary, and Red Pepper Flakes. Stir and sauté for an additional 1-2 minutes, until aromatic. Add Beans and cook for 5 minutes, stirring occasionally. Add Kale and stir occasionally for approximately another 5 minutes until bright green and wilted. Add Salt and Pepper to taste. Remove from heat and stir in Lemon Juice or Vinegar Remove Potatoes from oven. Plate and slice down the middle. Split open, stuff with hot Beans and Greens, and enjoy! *Image courtesy of: http://www.recipeshubs.com/thumbs/2270793-spicy-beans-and-greens-sweet-potato.jpg.