Casserole | Good Dinner Mrs Mellen

Category: Casserole
- Roasted Butternut Squash Lasagna
  
  Posted at 10:08 am by Good Dinner Mrs Mellen
  
  Oct 19th
  Although I enjoy all four seasons, autumn captures my heart each year, and I never want the leaves to fall and the winds to shift to winter. Maybe it’s the leaves changing from bright green to a kaleidoscope of brilliant crimson hues that dazzle even the most jaded eye. Or when the cool need a blanket morning, shift to warm light jacket afternoons. I could linger forever at this time of year.
  
  And after a relaxing summer of light, easy meals, I am ready to bake and cook for days on end. Certain flavors call out autumn to me. One of my favorites is butternut squash and sage. I purchase my squash, all peeled, and cup up for easy. If you choose, you can use a whole squash and ready it yourself. I grow sage every summer, so I have an abundance for my cooking. I love the smell of fresh sage!
  
  This lasagna is a hearty meal that my family loves. I serve it with a delicious salad and crusty bread. And I freeze leftovers for quick meals when I don’t have time to cook!
  
  For the vegetables:
  
  1 20 ounce package of peeled and cut butternut squash
  
  2 tablespoons extra-virgin olive oil
  
  Kosher salt
  
  1 onion, halved and sliced
  
  For the béchamel:
  
  2 tablespoons unsalted butter
  
  10 sage leaves
  
  1/4 cup all-purpose flour
  
  4 cups whole milk
  
  Pinch of freshly grated nutmeg
  
  For the lasagna:
  
  Unsalted butter, for the baking dish
  
  1 cup grated fontina cheese (about 4 ounces)
  
  1 cup grated low-moisture mozzarella cheese (about 4 ounces)
  
  1 cup grated parmesan cheese (about 4 ounces)
  
  1cup ricotta cheese
  
  1 egg
  
  1 tablespoon all-purpose flour
  
  9 no-boil lasagna noodles
  
  8 ounces fresh mozzarella
  
  Make the vegetables:
  
  Preheat the oven to 425 degrees F. Toss the squash with 1 tablespoon olive oil in a bowl and place on half of a large baking sheet; season with salt. Toss the onion with the remaining 1 tablespoon olive oil and place on the other half of the baking sheet; season with salt. Roast, rotating the baking sheet once, until the vegetables are tender, 18 to 20 minutes; set aside. Reduce the oven temperature to 350 degrees F.
  
  Meanwhile, make the béchamel: Melt the butter in a medium saucepan over medium heat. Add the sage and cook 1 minute. Whisk in the flour until smooth; cook, whisking, until the flour is lightly golden but not brown, about 2 minutes. Gradually whisk in the milk until smooth. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 5 minutes. Stir in the nutmeg.
  
  Assemble the lasagna: Butter a 9-by13-inch baking dish. Toss the cheeses, egg, and the flour in a bowl. Evenly coat the bottom of the dish with 1/2 cup of the béchamel. Lay 3 noodles side by side on top. Cover with one-third of the remaining béchamel. Sprinkle with half of the remaining cheese mixture, then top with half of the vegetable mixture. Arrange 3 more noodles on top and repeat the layers (béchamel, cheese, vegetables). Top with the remaining 3 noodles, then cover with the remaining béchamel. Slice fresh mozzarella into six pieces and place on top. Loosely cover the dish with foil and bake until bubbly, about 45 minutes. Turn on the broiler. Uncover the lasagna and broil until browned, about 2 minutes. Let stand 15 minutes before serving.
  
  Enjoy!
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  Posted in Autumn, Casserole, cheese, cooking, Food, Good Dinner Mrs Mellen, Hearty Meal, Main Dish, Main Meal, pasta, Vegetarian, Weeknight dinner | Tagged Butternut Squash Lasagna, fall dinner, fresh sage
- Veggie Pot Pie
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  May 11th
  I usually made a hearty Pot Pie in the cold winter months when the snow and wind blanket my home in wintery New England. However, this spring, I lightened up my Pot Pie by making an all-vegetable version, and I went crazy with a flaky puff pastry topping.
  
  Puff pastry is easy to use, turning you a master pâtissier. It is magical how flat sheets of dough puff into golden pastry in the oven.
  
  You can experiment with different veggies; I used a traditional mix. Have fun with your cooking!
  
  Ingredients
  
  2 tablespoons unsalted butter
  
  2 tablespoons extra-virgin olive oil
  
  1 (8-oz.) package sliced baby bella mushrooms
  
  4 medium carrots, halved lengthwise and cut into 1 ½-inch pieces
  
  2 medium leeks, white and light green parts only, sliced and rinsed (about 2 ½ cups)
  
  ½ teaspoons salt
  
  ¼ cup all-purpose flour, plus more for work surface
  
  3 cups vegetable stock
  
  3 tablespoons heavy whipping cream
  
  2 tablespoons greek yogurt
  
  2 tablespoons whole-grain mustard
  
  2 teaspoon dried thyme leaves, divided
  
  1 [17.3-oz.] package), frozen puff pastry, thawed
  
  1 large egg, lightly beaten
  
  6 ounces fresh English peas
  
  1 teaspoon flaky sea salt
  
  Directions
  
  1. Preheat oven to 425°F with rack in lower third position. Heat butter and
  
  oil in a 10-inch cast-iron skillet over medium-high until butter is melted
  
  and foamy. Add mushrooms in a single layer. Cook, undisturbed, until golden brown and crispy on bottoms, about 5 minutes. Toss mushrooms; cook, stirring occasionally, until liquid releases and evaporates, about 4 minutes. Add carrots, leeks, and salt. Cook, stirring occasionally, until carrots are just beginning to soften and leeks are tender, 6 to 8 minutes. Sprinkle evenly with flour. Cook, stirring constantly, until vegetables are fully coated and flour smells nutty and turns golden brown, about 1 minute. Add stock; bring to a boil over high. Reduce heat to medium-high. Cook, stirring occasionally, until liquid starts to thicken, about 3 minutes. Remove from heat; stir in whipping cream, yogurt, mustard, and 2 teaspoons of the thyme. Set aside to cool slightly, about 5 minutes.
  
  2. Meanwhile, roll pastry sheet out onto a lightly floured work surface into a 12-inch square. Cut evenly into 3 (4-inch-wide) strips. Cut each strip evenly into 6 triangles. Repeat with second puff pastry sheet. Stir together egg and 1 tablespoon water in a small bowl.
  
  3. Stir peas into warm vegetable mixture in skillet. Arrange pastry triangles in a circle pattern over mixture, leaving a slight (about ½-inch) overhang around skillet edges and slightly overlapping triangles. Brush pastry with egg mixture; sprinkle with flaky sea salt and remaining thyme.
  
  4. Place a baking sheet lined with aluminum foil on oven rack; place skillet on sheet. Bake in preheated oven until pastry is golden brown and filling is bubbly around edges, about 30 minutes. Remove from oven; let stand 10 minutes.
  
  Enjoy!
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  Posted in Casserole, dinner, Easy recipes, family meals, Food, Hearty Meal, One Pan Meals, vegetable bake, Vegetables, Vegetarian, Weeknight dinner | Tagged Easy recipe, Pepperidge Farm Puff Pastry, Pot Pie, vegetables, vegetarian
- Maddi and Gigi Vegetarian Baked Beans
  
  Posted at 8:32 am by Good Dinner Mrs Mellen
  
  Jul 5th
  Our family loves to celebrate July 4th! We gather on the idealic Martha’s Vineyard to celebrate our country’s birthday. A barbecue is a must as we make a traditional New England summer dinner, lobstahs, clams, corn on the cobb, potatoes, grilled vegetables and baked beans.
  
  The clams are from our claiming expedition on Lake Tashmoo. Fresh caught and we cooked them on the grill in white wine, garlic and sea salt.
  
  This years my helper with the baked beans was my granddaughter, Maddi. We make easy vegetarian beans by using canned beans to cut down the preparation time.
  
  Ingredients
  
  2 tablespoon olive oil
  
  1 medium onion, cut into small dice
  
  1/2 medium red pepper, cut into small dice
  
  3 large cans (28 ounces each) vegetarian baked beans
  
  3/4 c. barbecue sauce. I used 1/2 cup Stubbs Orignal BQ sauce and 1/4 cup Stubbs Spicy BQ sauce
  
  1/2 c. brown sugar
  
  1/4 c. distilled or cider vinegar
  
  2 tablespoons Dijon mustard
  
  Directions
  
  Adjust oven rack to lower-middle position and heat oven to 325 degrees.
  
  Heat olive oil in a large saucepan.
  
  Add onions and peppers and sauté until tender, about 5 minutes.
  
  Add beans and remaining ingredients bring to a simmer.
  
  Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.
  
  Enjoy!
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  Posted in Barbecue, vegetables,easy,, beans, Casserole, Easy recipes, Food, Uncategorized, vegetable bake, Vegetables, Vegetarian | Tagged baked beans, barbecue, Easy recipes, July 4th, Stubbs BQ sauce, vegan, vegetarian
- French Potatoes Gratin Dauphinois
  
  Posted at 1:56 pm by Good Dinner Mrs Mellen
  
  Apr 18th
  When I was going through some old recipes, I’m looking to declutter, I found an old an easy Potatoes Dauphinois recipe that I made faithfully as an accompaniment to baked ham. I remember the delicious baked potato casserole and I made it again this year for Easter. The dish did not disappoint and was as wonderful as we remembered! Nutmeg adds a delicate flavor that enhances the potatoes, cream, and gruyere cheese. And you can ready the dish in advance, refrigerate and bake later.
  
  This recipe is easy to double if you are serving a large group.
  
  6 medium-size potatoes, Yukon golden potatoes
  
  1 1/2 cup grated gruyere cheese
  
  1/4 cup shallots, finely minced
  
  1 teaspoon salt
  
  1/2 teaspoon black pepper
  
  1 teaspoon nutmeg
  
  1 cup heavy cream
  
  nutmeg
  
  Preheat oven to 325F.
  
  Peel and thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick slices). Combine salt, pepper, and nutmeg in a small bowl.
  
  Layer 1/2 of the potatoes into a baking dish, 13x9x2. Pour half of the cream over the potatoes, then 1/2 of shallots, season with 1/2 salt, black pepper and nutmeg mixture, and sprinkle with half of the Gruyere cheese. Top with the remaining potatoes then add shallots, sprinkle again with black pepper and nutmeg. Pour on the remaining cream, and sprinkle with remaining Gruyere cheese. Sprinkle a little nutmeg on top.
  
  Bake for 2 hours or until potatoes are tender and liquid is absorbed.
  
  Makes 6 servings.
  
  Enjoy!
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  Posted in Casserole, Easy recipes, entertaining, family meals, Food, Good Dinner Mrs Mellen, Potatoes, vegetable bake | Tagged cheese, Easy recipes, Make ahead, Potatoes Gratin Dauphinois
- Modern Tuna Noodle Casserole
  
  Posted at 12:04 pm by Good Dinner Mrs Mellen
  
  Apr 10th
  I love nostalgic recipes that remind me of my mother and childhood. Growing up in the fifties or sixties, Tuna Noodle Casserole was a familiar staple my Mom shared with her family, perfect comfort food. My Mom, an excellent cook, typically prepared fresh dinners, even she had a recipe for Tuna Noodle casserole that yes included Campbell’s cream of mushroom soup. My Mom, first-generation Italian, considered herself a modern American wife and mother.
  
  I made Tuna Noodle Casserole for my family but cut down on fat and salt by making my own sauce. And although some great recipes top the casserole with crushed potato chips, I prefer plain panko bread crumbs, and I add thyme and lemon zest.
  
  I use a dutch oven for cooking the veggies and for baking the casserole in the oven. I like Le Creuset, but there are many excellent manufactures of the dutch oven.
  
  1/4 cup (1/2 stick) unsalted butter
  
  8 oz. sliced mushrooms
  
  1 cup asparagus cut into 2-in pieces
  
  1 teaspoon of sea salt
  
  1/4 cup all-purpose flour
  
  2 cups whole milk
  
  1/2 cup half and half
  
  1 teaspoon fresh lemon juice
  
  12 ounces wide egg noodles
  
  1 cup coarsely grated Gruyère cheese (about 4 ounces)
  
  2 tablespoons chopped fresh thyme, divided
  
  2 5- to 6-ounce cans Italian tuna packed in olive oil), drained, broken into 1/2-inch chunks
  
  1 1/2 cup plain panko bread crumbs
  
  2 teaspoon lemon zest
  
  Melt unsalted butter in heavy dutch over medium heat. Add mushrooms and asparagus to saucepan; sprinkle with sea salt. Cover the pan and cook until vegetables are tender but not brown, frequently stirring, about 8 minutes. Add flour; stir 1 minute. Gradually add milk and half and half; simmer until mixture thickens slightly, frequently stirring, about 5 minutes. Stir in lemon juice. Season sauce with 1 teaspoon sea salt and 1 teaspoon pepper. Remove sauce from heat.
  
  Meanwhile, cook egg noodles in a large pot of boiling salted water until tender, stirring occasionally. Drain noodles, reserving 3/4 cup noodle cooking liquid. Add noodles to the sauce and combine. Add grated Gruyère cheese and thyme and stir to blend; add reserved noodle cooking liquid by tablespoons until mixture is moist and creamy (about 1/4 -1/2 cup). Fold in tuna, including oil.
  
  DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover with foil and keep refrigerated.
  
  Preheat oven to 375°F. Bake noodle casserole, covered with foil, until heated through, about 20 minutes if freshly made or 30 minutes if chilled. Remove foil. Sprinkle panko bread crumbs, lemon zest and 1 tablespoon thyme over and continue to bake, uncovered, until the top is golden brown and filling bubbles, about 10 minutes longer. Serve hot.
  
  Enjoy!
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  Posted in Casserole, Easy recipes, Hearty Meal, Main Dish, Main Meal | Tagged Tuna Noodle casserole
- Baked Ziti with Ricotta and Sausage
  
  Posted at 10:38 am by Good Dinner Mrs Mellen
  
  Mar 15th
  Pasta, a most versatile ingredient, is a perennial favorite in my cooking repertoire. Pasta dishes are easy to make, feed a large group, versatile, and delicious. Now that my husband and I are empty-nesters, I make this Baked Ziti on Sunday for dinner then I package into smaller size portions. I freeze for future dinners when I don’t have time to cook.
  
  If you don’t want to make your own sauce you can substitute a good store-bought prepared sauce, I would use two jars. Add sausage and simmer sauce for about 5 – 10 minutes. Then proceed with the remaining recipe.
  
  You can substitute vegan sausage for chicken and make the baked ziti vegetarian. Release your creativity when you cook and follow your instincts for delicious dinners to share with family and friends. All you need to add to this meal is a salad and freshly baked bread. Oh, and don’t forget the wine!
  
  Baked Ziti with Ricotta and Sausage
  
  1 package ( 5 sausages) Chicken or Vegetable sausages
  
  3 tablespoons extra-virgin olive oil
  
  4 garlic cloves, thinly sliced
  
  1 teaspoon dried oregano
  
  ½ teaspoon fennel seeds, coarsely crushed
  
  Pinch of red pepper flakes
  
  1 (28-ounce) can whole peeled tomatoes with their juices
  
  1 (14-ounce) can crushed or strained tomatoes
  
  2 bay leaves
  
  Kosher salt
  
  1 package (1 pound) ziti pasta
  
  8 ounces fresh mozzarella, cut into bite-size pieces
  
  8 ounces whole-milk ricotta
  
  ⅓ cup grated Parmesan
  
  ¼ cup basil leaves
  
  Heat oven to 400 degrees. Remove the sausage from the refrigerator 10 – 15 minutes before cooking to remove the chill from the meat. Layer the baking pan with parchment paper and place sausage evenly on the cooking sheet. Place pan in the oven on the middle rack. Bake sausages for 20-25 minutes. Cool then slice into bite-size pieces.
  
  Lower oven to 375 degrees. Heat oil in a 12-inch skillet over medium-high. Add garlic, oregano, fennel seeds, and red pepper flakes, and cook for 2 minutes until garlic is translucent not browned.
  
  Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves, and 2 teaspoons salt, and bring to a simmer. Add sliced sausage and simmer for 10 minutes to thicken slightly. Remove bay leaf.
  
  Cook pasta according to package directions and drain.
  
  Place a 1/4 cup of tomato sauce in a large baking dish. This recipe layers the pasta with ricotta, tomato sauce, and mozzarella. First, arrange 1/3 of pasta then add 1/2 ricotta. Next place 1/3 tomato sauce over pasta and ricotta. Top with 1/3 mozzarella. The next layer will again be 1/3 pasta, 1/2 ricotta, 1/3 mozzarella, and 1/3 sauce. For the final layer complete by layering the remaining pasta, sauce and finish with mozzarella. Sprinkle parmesan cheese over the top, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden 30 minutes. (If you’d like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving.
  
  Enjoy!
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  Posted in Casserole, dinner, Easy recipes, entertaining, family meals, Food, Good Dinner Mrs Mellen, Hearty Meal, Italian, Vegetarian | Tagged Baked Ziti, Easy entertaining, Easy recipes, Italian Food
- Baked Penne with Pomodoro Sauce
  
  Posted at 2:38 pm by Good Dinner Mrs Mellen
  
  Feb 16th
  I love to cook but cleaning multiple pots and pans is not fun. Weeknight meals I make one pot, pan, or skillet recipes for quick and easy clean up.
  
  You can make the Pomodoro Sauce ahead and keep in the refrigerator or freeze. Then just assemble the casserole and bake. Make in advance a nice salad and serve with crusty fresh bread.
  
  You’ll have an easy home-cooked meal in a short preparation time!
  
  Enjoy!
  
  via Baked Penne with Pomodoro Sauce
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  Posted in Casserole, Easy recipes, family meals, Food, Good Dinner Mrs Mellen, Hearty Meal, Italian, Main Dish, Main Meal, pasta | Tagged baked Pasta, Easy recipes, One Pot, quick meal, Weeknight dinner
- Turkey Pot Pie
  
  Posted at 4:06 pm by Good Dinner Mrs Mellen
  
  Dec 8th
  Thanksgiving is the one holiday that I don’t entertain at my home. Since our grandchildren were born we have been invited to our son’s in-law’s home. We love being with them and enjoy the day. The next day I make a small turkey, mashed potatoes, stuffing, cranberry sauce, and gravy for my husband and myself to have leftovers. Who doesn’t love hot turkey or a turkey gobbler sandwiches? I still have enough turkey to make Turkey Pot Pie – over-flowing with turkey, veggies in a creamy wine sauce.
  
  4 cups turkey stock, preferably homemade
  
  12 tablespoons unsalted butter
  
  2 cups yellow onions, chopped (2 onions)
  
  3⁄4 cup all-purpose flour
  
  1⁄4 cup heavy cream
  
  1⁄2 cup dry white wine
  
  2 teaspoons salt
  
  1⁄2 black pepper
  
  1 teaspoon dried sage
  
  4 cups cubed turkey
  
  2 cups medium-diced carrots, blanched for 2 minutes
  
  1(10 ounce) package frozen peas (2 cups
  
  2 cups frozen green beans.
  
  1⁄2 cup minced fresh parsley leaves
  
  Crust:
  
  2 1/2 cups all-purpose flour
  
  1/4 cup sugar
  
  1/2 teaspoon salt
  
  1/2 cup shortening
  
  1/3 cup sweet butter (love my Cabot!)
  
  7 tablespoons cold water
  
  Egg wash
  
  1 egg yolk
  
  1 tablespoon water
  
  flaked sea salt
  
  black pepper
  
  Preheat the oven to 375 degrees F.
  
  In a large pot or Dutch oven, melt the butter and sauté the onions over
  
  medium-low heat for 10 to 15 minutes, until translucent. Add the flour and
  
  cook over low heat, stirring constantly, for 2 minutes. Add the turkey
  
  stock to the sauce. Simmer over low heat for 1 more minute, stirring, until
  
  thick. Add teaspoons salt, teaspoon pepper, sage, heavy cream, and wine.
  
  Add the cubed turkey, carrots, peas, onions and parsley. Mix well.
  
  Pastry:
  
  Mix the flour, salt, and baking powder in the bowl of a food processor fitted with
  
  a metal blade. Add the shortening and butter and mix quickly with your fingers
  
  until each piece is coated with flour. Pulse 10 times, or until the fat is the size of
  
  peas. With the motor running, add the ice water; process only enough to moisten
  
  the dough and have it just come together. Dump the dough out onto a floured
  
  board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest
  
  in the refrigerator for 30 minutes.
  
  Glaze:
  
  In a small bowl whisk egg yolk and water
  
  Divide the dough in half and roll each piece into a 12 x 14-inch rectangle.
  
  Place on the rectangle in a 10 x 12-inch baking dish. Pour filling into pie
  
  crust-lined baking dish.
  
  Brush the outside edges of dough with the egg wash, then place the remaining dough on
  
  top. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough
  
  with egg wash and make slits in the top. Sprinkle with sea salt and cracked pepper. Place
  
  on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is
  
  bubbling hot.
  
  Enjoy!
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  Posted in Casserole, Good Dinner Mrs Mellen, Hearty Meal, Main Meal, Thanksgiving, turkey | Tagged Leftover turkey, Turkey Pot Pie
- Party Paella
  
  Posted at 5:26 pm by Good Dinner Mrs Mellen
  
  May 12th
  Paella is a wonderfully flavorful dish from the Valencia region of Spain. Traditional Paella is cooked on the stove in a special aptly named Paella pan, a large carbon steel pan that distributes the heat evenly. Paella pans can be used on the grill also and in the summer making Paella outside is a treat for your guest.
  
  When I am having a larger group I like to modify the traditional Paella recipe to make ahead and enjoy my guests. Most of the preparation can be done earlier in the day and assemble of the Paella just before you put in the oven.
  
  Ingredients:
  
  3 tablespoons olive oil
  
  6 fresh chorizo sausages or mild chicken sausages (about 1 3/4 pounds)
  
  12 chicken thighs with skin and bones (about 4 1/4 pounds), excess fat trimmed
  
  2 very large onions, chopped (about 5 cups)
  
  10 garlic cloves, chopped, plus 1 garlic clove, minced
  
  1 can (14.5 oz) chopped tomatoes, drained
  
  2 bay leaves
  
  3 red bell peppers, cut into 1-inch-wide strips
  
  1 1/2 pounds uncooked large shrimp, peeled, deveined
  
  1 generous pinch saffron threads
  
  2 1/2 cups arborio rice
  
  1 1/2 teaspoons salt
  
  5 cups canned low-salt chicken broth
  
  2 teaspoons paprika
  
  Chopped fresh parsley
  
  Directions:
  
  Heat 1 tablespoon oil in a heavy large shallow pot over medium-high heat. Add sausages and sauté until cooked through, turning often about 10 minutes. Transfer to a large bowl. Sprinkle chicken with salt and pepper. Working in batches, add chicken, skin side down, to the pot. Cover and cook until brown, about 6 minutes. Turn chicken over, cover and cook until brown and cooked through, about 8 minutes longer. Transfer chicken to bowl with sausages. Add onions and 10 chopped garlic cloves to pot; sauté until tender, about 8 minutes. Add tomatoes and bay leaves; stir 2 minutes. Stir bell peppers. Transfer to another large bowl.
  
  Toss shrimp with remaining 2 tablespoons oil, 1 minced garlic clove and a generous pinch of saffron in a medium bowl. (Chicken-sausage mixture, vegetable mixture, and shrimp mixture can be prepared 6 hours ahead. Cover separately and refrigerate.)
  
  Preheat oven to 375°F. Brush one 18 x 12 x 2 1/4-inch roasting pan with olive oil. Mix rice and 1 1/2 teaspoons salt into vegetable mixture. Spread rice mixture evenly in prepared pan. Cut sausages diagonally into 1-inch slices. Using a wooden spoon, push sausage and chicken pieces into rice mixture; pour any juices from bowl over. Bring 5 cups chicken broth, paprika and remaining 1/4 teaspoon saffron to boiling in a medium saucepan. Pour evenly over rice mixture. Cover roasting pan tightly with foil. Bake until rice is almost tender, about 40 minutes.
  
  Sprinkle shrimp mixture with salt and pepper. Arrange atop rice mixture. Cover pan with foil; bake until shrimp are opaque in center, rice is tender and most of the liquid in the pan is absorbed, about 20 minutes longer. Sprinkle with parsley.
  
  Serves 10.
  
  You can make more than one pan for larger groups!
  
  Enjoy!
  
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  Posted in Casserole, entertaining | Tagged Chicken, large group, Make ahead, Paella, Party food, Sausage, Shrimp
- BAKED RIGATONI WITH WHITE SAUCE AND MUSHROOMS
  
  Posted at 10:28 am by Good Dinner Mrs Mellen
  
  Mar 17th
  In the winter I like to make hearty, flavorful meals that are quick and easy; especially living in New England where we have harsh winters. When the snow starts to fall, drifting against my front door I go to my pantry looking for pasta. Instead of Lasagna noodles, I used Rigatoni to make an easy Baked Rigatoni filled with mushrooms, cheeses and topped with a Bechamel sauce. This is a basic sauce white sauce that anyone can make. Don’t let the French name fool you. Make a large salad arranging tomatoes, cucumbers, on endive lettuce. Top with feta cheese. Pour a light light balsamic vinaigrette over the salad. Serve with crisp fresh bread. And don’t forget a glass of wine!
  
  Ingredients
  
  1 pound box DeCecco Rigatoni no.24
  
  2 1/2 cups whole milk
  
  5 tablespoons unsalted butter, divided
  
  1/4 cup all-purpose flour
  
  2 teaspoon of sea salt
  
  1 teaspoon freshly ground black pepper
  
  2 teaspoon ground nutmeg
  
  8 ounces portobello mushrooms, sliced
  
  three leeks, thinly sliced
  
  1 tablespoon fresh thyme
  
  1 carton (8 ounces) whole milk ricotta
  
  8 ounces fresh mozzarella, divided in half.
  
  1/2 cup freshly ground Parmesan, plus 1 tablespoon
  
  Directions
  - Preheat the oven to 375 degrees F.
  - Heat 1 tablespoon of oil and 1 tablespoon of the butter in a large (12-inch) saute pan. When the butter melts, add the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes until the mushrooms are tender and they release some of their juices. Add sliced leeks and thyme. If the mushrooms are dry add another tablespoon oil. Saute for an additional 5 minutes to make sure leeks and mushrooms cook evenly Set aside.
  - In a small bowl combine ricotta, 1/2 mozzarella chopped and 1/2 cup parmesan cheese. Set aside until assembly.
  - Bring a large pot of water to a boil with 1 tablespoon salt. Add the rigatoni and cook for 14 minutes, stirring occasionally. Drain and set aside.
  - For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 4 tablespoons (1/2 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add salt, pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
  - To assemble the baked rigatoni, spread some of the sauce in the bottom of an 8 x 10 baking dish. I used a Le Creuset dutch oven. Arrange a layer of noodles on top, then 1/2 cheese mixture topped with1/2 of the mushrooms, then sauce. Repeat 1 more time, layering noodles, cheese, mushrooms, and sauce. Top with a final layer of noodles and sauce, remaining mozzarella, sliced and sprinkle with the remaining tablespoon Parmesan. Add a touch of nutmeg on top.
  - Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.
  Enjoy!
  
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  Posted in Casserole, Good Dinner Mrs Mellen, Hearty Meal, Main Dish, Main Meal, pasta, Vegetarian | Tagged BAKED RIGATONI, DECECCO RIGATONI, Easy recipe, Hearty Meal, WHITE SAUCE
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