Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Three-Cheese Beef Pasta Shells and California Turkey Chili. Enjoy!

THE PIONEER WOMAN'S CHICKEN TORTELLINI SOUP

This is from Sara Haas at allrecipes. Sara wrote, "I love summer—the warmth, the seemingly endless daylight, and all of the produce that goes with it. It brings me so much joy. That’s why I’m always a little bit sad when summer leaves and fall slides in. Fortunately, I have soup to console me. And I can thank The Pioneer Woman for my first soup of this fall season—Ree Drummond approved."

To read the entire recipe intro from Sara, as well as view this online, click here.

Recipe adapted from The Pioneer Woman. Serves 6.

Ingredients

2 tablespoons olive oil

4 medium carrots, peeled and sliced

4 stalks celery, sliced

1 small yellow onion, diced

3 cloves garlic, finely chopped

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon Italian seasoning

1/4 teaspoon red pepper flakes

3 quarts low-sodium chicken broth

3 1/2 cups shredded rotisserie chicken

1 (20-ounce) package refrigerated cheese tortellini

1/4 cup fresh lemon juice (from 1 lemon)

1/2 cup freshly grated Parmesan cheese

1/4 cup chopped fresh parsley

Optional: Parmesan rind

Directions

Heat oil in a large pot or Dutch oven over medium heat. Add carrots, celery, and onion, and cook, stirring often until softened, about 8 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add salt, pepper, Italian seasoning, and red pepper flakes.

Pour in broth and bring to a boil.

Add chicken and tortellini, and cook, stirring occasionally until chicken is warmed through and tortellini are tender, 3 to 5 minutes.

Remove from heat and stir in lemon juice. Portion into bowls and garnish with Parmesan cheese and parsley.

Tips

Try this: Let the soup cook (before adding the chicken and tortellini) over low heat with the lid on to develop more flavor. An extra 20 to 30 minutes really helps make this soup even more delicious. While you’re at it, add that Parmesan rind too! Just remember to take it out before serving.

CALIFORNIA TURKEY CHILI

This is from Giada De Laurentiis on the Food Network. Prep Time: 1 hour; Inactive Time: 10 minutes; Cook Time: 1 hour 30 minutes; Total Time: 2 hours 40 minutes; Yield: 4 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/giada-de-laurentiis/california-turkey-chili-recipe-2014996.

Ingredients

1/4 cup extra-virgin olive oil

4 large cloves garlic, smashed, peeled and chopped

2 large poblano chiles, stemmed, seeded and diced

1 celery stalk, chopped

1 large onion, chopped

1-1/2 pounds ground turkey (dark meat)

1 tablespoon all-purpose flour

4 tablespoons tomato paste

3 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons (packed) dark brown sugar

1 teaspoon dried Mexican oregano, crushed

Kosher salt and freshly ground black pepper

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

3 cups low-salt chicken broth (preferably organic)

One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained

Simplest Quinoa and Pine Nut Pilaf, recipe follows

Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream

Simplest Quinoa and Pine Nut Pilaf:

1 1/4 cups whole grain quinoa (about 7 ounces)

1 3/4 cups low-salt chicken broth (preferably organic)

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/3 cup chopped fresh cilantro or Italian parsley

1/3 cup pine nuts

Directions

Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.

To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.

Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.

Simplest Quinoa and Pine Nut Pilaf:

Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.

Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.

Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.

Mix the cilantro and pine nuts into the quinoa.

THREE-CHEESE BEEF PASTA SHELLS

This is from Betty Crocker, and begins, "These Three-Cheese Beef Pasta Shells can be ready to impress in no time at all. Perfect for company and cozy nights at home, this hearty dish only looks like you spent all day in the kitchen. In fact, you can pull stuffed pasta shells with ground beef together with just 25 minutes of prep time, then get the rest of the meal ready while it bakes. These stuffed shells with cream cheese, ground beef, melty cheese and pasta sauce bring a whole new meaning to the term "comfort food." No matter the occasion, nothing satisfies quite like a warm dish of Three-Cheese Beef Pasta Shells."

Prep Time: 25 minutes; Total Time: 1 hour 20 minutes; Servings: 8

To view this online, click here.

Ingredients

24 uncooked jumbo pasta shells

1 lb ground beef (at least 80% lean)

1 jar (25.5 oz) Muir Glen™ organic chunky tomato & herb pasta sauce

1/4 cup water

1 container (8 oz) chive and onion cream cheese spread

1-1/2 cups shredded Italian cheese blend (6 oz)

1/2 cup grated Parmesan cheese

1 egg

1 to 2 tablespoons chopped fresh parsley, if desired

Instructions

Heat oven to 350°F. Cook and drain pasta shells as directed on package.

In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes.

In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.

Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake uncovered about 10 minutes or until cheese is melted. Sprinkle with parsley.

IMPOSSIBLY EASY CHICKEN AND BROCCOLI PIE

This is from Betty Crocker, and begins, "Frozen broccoli provides a simple addition to this impossibly easy chicken pie – a cheesy flavorful dinner!"

Prep Time: 10 minutes; Total Time: 55 minutes; Servings: 7

To view this online, click here.

Ingredients

2 cups Frozen Broccoli Cuts, thawed, drained

1-1/2 cups shredded Cheddar cheese (6 oz)

1 cup cut-up cooked chicken or 2 cans (5 oz each) chunk chicken, well drained

1 medium onion, chopped (1/2 cup)

1/2 cup Original Bisquick™ mix

1 cup milk

1/2 teaspoon salt

1/4 teaspoon pepper

2 eggs

Instructions

Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle broccoli, 1 cup of the cheese, the chicken and onion in pie plate.

In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.

Bake 35 to 38 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

FETTUCCINE ALFREDO

This is from the infamous long-since-forgotten emailing list. Makes 4 Servings. 1 Serving size = 1 cup. 1 cup fettuccine alfredo provides a 1/2 serving of Benecol®

Ingredients

2 tbsp. Benecol® Regular spread

4 to 5 cloves garlic, thinly sliced

1 1/4 cups skim milk

3 tbsp flour

4 ounces fat free cream cheese

1/2 cup shredded Parmesan cheese

4 cups hot cooked fettuccine noodles (about 1/2 pound uncooked)

Directions

Heat Benecol & garlic slowly over low heat, 5 to 7 minutes, allowing full flavor of garlic to be released into Benecol.

Meanwhile, combine milk, flour, cream cheese, & Parmesan cheese in blender; then puree until smooth.

Add pureed mixture to Benecol® and garlic. Increase heat to medium-low and whisk continuously until mixture has thickened. Add freshly ground black pepper to taste.

Toss with fettuccine noodles.

BAKED SPAGHETTI

This is from Lidey Heuck in The New York Times cooking enewsletter. For this yummy recipe, Lidey wrote, "This comforting baked pasta feeds a crowd and is an easy way to upgrade everyday spaghetti with meat sauce. Once baked, the spaghetti casserole slices into neat squares, and the layer of ricotta and Parmesan filling give it the rich flavor of a lasagna. Feel free to play around with the recipe, swapping in Italian sausage or ground turkey for the ground beef and sautéing leftover vegetables and adding them to the sauce. If you’re planning in advance, you can assemble the casserole (through the end of Step 5) and store in the refrigerator, covered, until ready to bake."

Time: 1-1/2 hours, plus cooling; Yield: 8 servings

To view this yumminess online, go to https://cooking.nytimes.com/recipes/1024351-baked-spaghetti. While you're at it, please sign up for The New York Times cooking enewsletter, if you haven't already.

Ingredients

Unsalted butter, for greasing the pan

Kosher salt (such as Diamond Crystal) and black pepper

1 pound spaghetti

2 tablespoons olive oil

1 large yellow onion, chopped

2 tablespoons minced garlic (about 5 cloves)

2 teaspoons chopped fresh thyme or rosemary, or 1 teaspoon dried

1-1/2 teaspoons dried oregano, plus more for serving

1/4 teaspoon red-pepper flakes, plus more to taste

1 pound ground beef (at least 85-percent lean)

1 (32- to 35-ounce) jar marinara sauce

1/2 cup fresh basil or parsley leaves, chopped, plus more for serving

1 cup/8 ounces ricotta cheese

3/4 cup grated Parmesan

1 large egg

2 cups/8 ounces shredded low-moisture mozzarella

Preparation

Step 1

Heat the oven to 350 degrees and grease a 9-by-13-inch baking dish with butter. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until 1 minute shy of al dente.

Step 2

While the water comes to a boil, heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic, thyme, oregano, red-pepper flakes, 1-1/2 teaspoons salt and a few grinds of black pepper, and cook until fragrant, about 1 minute.

Step 3

Add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Turn off the heat and stir in the marinara sauce and basil. Drain the spaghetti, add it to the sauce and toss well.

Step 4

In a small bowl, combine the ricotta, 1/2 cup of the Parmesan, the egg and ¼ teaspoon salt. Mix with a fork until smooth.

Step 5

Transfer half the pasta and sauce to the prepared baking dish and smooth it into an even layer. Dollop the ricotta mixture onto the pasta in large spoonfuls, then sprinkle 1 cup of the mozzarella on top. Add the rest of the pasta and sauce to the pan, again smoothing it into an even layer.

Step 6

Cover the pan with aluminum foil and bake for 40 minutes. Sprinkle the remaining 1 cup mozzarella and the remaining 1/4 cup Parmesan on top, then bake, uncovered, until the mozzarella has melted, 5 to 10 minutes more.

Step 7

Cool for 5 minutes, then serve with more chopped basil, a pinch of dried oregano and more red-pepper flakes, if desired. Slice the baked spaghetti into large squares and serve hot or warm.

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Three-Cheese Beef Pasta Shells and California Turkey Chili. Enjoy!

THE PIONEER WOMAN'S CHICKEN TORTELLINI SOUP

This is from Sara Haas at allrecipes. Sara wrote, "I love summer—the warmth, the seemingly endless daylight, and all of the produce that goes with it. It brings me so much joy. That’s why I’m always a little bit sad when summer leaves and fall slides in. Fortunately, I have soup to console me. And I can thank The Pioneer Woman for my first soup of this fall season—Ree Drummond approved."

To read the entire recipe intro from Sara, as well as view this online, click here.

Recipe adapted from The Pioneer Woman. Serves 6.

Ingredients

2 tablespoons olive oil

4 medium carrots, peeled and sliced

4 stalks celery, sliced

1 small yellow onion, diced

3 cloves garlic, finely chopped

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon Italian seasoning

1/4 teaspoon red pepper flakes

3 quarts low-sodium chicken broth

3 1/2 cups shredded rotisserie chicken

1 (20-ounce) package refrigerated cheese tortellini

1/4 cup fresh lemon juice (from 1 lemon)

1/2 cup freshly grated Parmesan cheese

1/4 cup chopped fresh parsley

Optional: Parmesan rind

Directions

Heat oil in a large pot or Dutch oven over medium heat. Add carrots, celery, and onion, and cook, stirring often until softened, about 8 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add salt, pepper, Italian seasoning, and red pepper flakes.

Pour in broth and bring to a boil.

Add chicken and tortellini, and cook, stirring occasionally until chicken is warmed through and tortellini are tender, 3 to 5 minutes.

Remove from heat and stir in lemon juice. Portion into bowls and garnish with Parmesan cheese and parsley.

Tips

Try this: Let the soup cook (before adding the chicken and tortellini) over low heat with the lid on to develop more flavor. An extra 20 to 30 minutes really helps make this soup even more delicious. While you’re at it, add that Parmesan rind too! Just remember to take it out before serving.

CALIFORNIA TURKEY CHILI

This is from Giada De Laurentiis on the Food Network. Prep Time: 1 hour; Inactive Time: 10 minutes; Cook Time: 1 hour 30 minutes; Total Time: 2 hours 40 minutes; Yield: 4 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/giada-de-laurentiis/california-turkey-chili-recipe-2014996.

Ingredients

1/4 cup extra-virgin olive oil

4 large cloves garlic, smashed, peeled and chopped

2 large poblano chiles, stemmed, seeded and diced

1 celery stalk, chopped

1 large onion, chopped

1-1/2 pounds ground turkey (dark meat)

1 tablespoon all-purpose flour

4 tablespoons tomato paste

3 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons (packed) dark brown sugar

1 teaspoon dried Mexican oregano, crushed

Kosher salt and freshly ground black pepper

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

3 cups low-salt chicken broth (preferably organic)

One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained

Simplest Quinoa and Pine Nut Pilaf, recipe follows

Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream

Simplest Quinoa and Pine Nut Pilaf:

1 1/4 cups whole grain quinoa (about 7 ounces)

1 3/4 cups low-salt chicken broth (preferably organic)

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/3 cup chopped fresh cilantro or Italian parsley

1/3 cup pine nuts

Directions

Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.

To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.

Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.

Simplest Quinoa and Pine Nut Pilaf:

Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.

Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.

Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.

Mix the cilantro and pine nuts into the quinoa.

THREE-CHEESE BEEF PASTA SHELLS

This is from Betty Crocker, and begins, "These Three-Cheese Beef Pasta Shells can be ready to impress in no time at all. Perfect for company and cozy nights at home, this hearty dish only looks like you spent all day in the kitchen. In fact, you can pull stuffed pasta shells with ground beef together with just 25 minutes of prep time, then get the rest of the meal ready while it bakes. These stuffed shells with cream cheese, ground beef, melty cheese and pasta sauce bring a whole new meaning to the term "comfort food." No matter the occasion, nothing satisfies quite like a warm dish of Three-Cheese Beef Pasta Shells."

Prep Time: 25 minutes; Total Time: 1 hour 20 minutes; Servings: 8

To view this online, click here.

Ingredients

24 uncooked jumbo pasta shells

1 lb ground beef (at least 80% lean)

1 jar (25.5 oz) Muir Glen™ organic chunky tomato & herb pasta sauce

1/4 cup water

1 container (8 oz) chive and onion cream cheese spread

1-1/2 cups shredded Italian cheese blend (6 oz)

1/2 cup grated Parmesan cheese

1 egg

1 to 2 tablespoons chopped fresh parsley, if desired

Instructions

Heat oven to 350°F. Cook and drain pasta shells as directed on package.

In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes.

In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.

Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake uncovered about 10 minutes or until cheese is melted. Sprinkle with parsley.

IMPOSSIBLY EASY CHICKEN AND BROCCOLI PIE

This is from Betty Crocker, and begins, "Frozen broccoli provides a simple addition to this impossibly easy chicken pie – a cheesy flavorful dinner!"

Prep Time: 10 minutes; Total Time: 55 minutes; Servings: 7

To view this online, click here.

Ingredients

2 cups Frozen Broccoli Cuts, thawed, drained

1-1/2 cups shredded Cheddar cheese (6 oz)

1 cup cut-up cooked chicken or 2 cans (5 oz each) chunk chicken, well drained

1 medium onion, chopped (1/2 cup)

1/2 cup Original Bisquick™ mix

1 cup milk

1/2 teaspoon salt

1/4 teaspoon pepper

2 eggs

Instructions

Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle broccoli, 1 cup of the cheese, the chicken and onion in pie plate.

In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.

Bake 35 to 38 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

FETTUCCINE ALFREDO

This is from the infamous long-since-forgotten emailing list. Makes 4 Servings. 1 Serving size = 1 cup. 1 cup fettuccine alfredo provides a 1/2 serving of Benecol®

Ingredients

2 tbsp. Benecol® Regular spread

4 to 5 cloves garlic, thinly sliced

1 1/4 cups skim milk

3 tbsp flour

4 ounces fat free cream cheese

1/2 cup shredded Parmesan cheese

4 cups hot cooked fettuccine noodles (about 1/2 pound uncooked)

Directions

Heat Benecol & garlic slowly over low heat, 5 to 7 minutes, allowing full flavor of garlic to be released into Benecol.

Meanwhile, combine milk, flour, cream cheese, & Parmesan cheese in blender; then puree until smooth.

Add pureed mixture to Benecol® and garlic. Increase heat to medium-low and whisk continuously until mixture has thickened. Add freshly ground black pepper to taste.

Toss with fettuccine noodles.

BAKED SPAGHETTI

This is from Lidey Heuck in The New York Times cooking enewsletter. For this yummy recipe, Lidey wrote, "This comforting baked pasta feeds a crowd and is an easy way to upgrade everyday spaghetti with meat sauce. Once baked, the spaghetti casserole slices into neat squares, and the layer of ricotta and Parmesan filling give it the rich flavor of a lasagna. Feel free to play around with the recipe, swapping in Italian sausage or ground turkey for the ground beef and sautéing leftover vegetables and adding them to the sauce. If you’re planning in advance, you can assemble the casserole (through the end of Step 5) and store in the refrigerator, covered, until ready to bake."

Time: 1-1/2 hours, plus cooling; Yield: 8 servings

To view this yumminess online, go to https://cooking.nytimes.com/recipes/1024351-baked-spaghetti. While you're at it, please sign up for The New York Times cooking enewsletter, if you haven't already.

Ingredients

Unsalted butter, for greasing the pan

Kosher salt (such as Diamond Crystal) and black pepper

1 pound spaghetti

2 tablespoons olive oil

1 large yellow onion, chopped

2 tablespoons minced garlic (about 5 cloves)

2 teaspoons chopped fresh thyme or rosemary, or 1 teaspoon dried

1-1/2 teaspoons dried oregano, plus more for serving

1/4 teaspoon red-pepper flakes, plus more to taste

1 pound ground beef (at least 85-percent lean)

1 (32- to 35-ounce) jar marinara sauce

1/2 cup fresh basil or parsley leaves, chopped, plus more for serving

1 cup/8 ounces ricotta cheese

3/4 cup grated Parmesan

1 large egg

2 cups/8 ounces shredded low-moisture mozzarella

Preparation

Step 1

Heat the oven to 350 degrees and grease a 9-by-13-inch baking dish with butter. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until 1 minute shy of al dente.

Step 2

While the water comes to a boil, heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic, thyme, oregano, red-pepper flakes, 1-1/2 teaspoons salt and a few grinds of black pepper, and cook until fragrant, about 1 minute.

Step 3

Add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Turn off the heat and stir in the marinara sauce and basil. Drain the spaghetti, add it to the sauce and toss well.

Step 4

In a small bowl, combine the ricotta, 1/2 cup of the Parmesan, the egg and ¼ teaspoon salt. Mix with a fork until smooth.

Step 5

Transfer half the pasta and sauce to the prepared baking dish and smooth it into an even layer. Dollop the ricotta mixture onto the pasta in large spoonfuls, then sprinkle 1 cup of the mozzarella on top. Add the rest of the pasta and sauce to the pan, again smoothing it into an even layer.

Step 6

Cover the pan with aluminum foil and bake for 40 minutes. Sprinkle the remaining 1 cup mozzarella and the remaining 1/4 cup Parmesan on top, then bake, uncovered, until the mozzarella has melted, 5 to 10 minutes more.

Step 7

Cool for 5 minutes, then serve with more chopped basil, a pinch of dried oregano and more red-pepper flakes, if desired. Slice the baked spaghetti into large squares and serve hot or warm.

Friday Recipes

It's finally Friday. Here are six recipes to help you through the weekend, including Million Dollar Spaghetti and Impossibly Easy Chicken and Broccoli Pie. Enjoy!

BULGOGI SLOPPY JOES WITH SCALLION SALSA

This is from Sam Sifton in The New York Times cooking enewsletter. Sam wrote, “The dish is the Korean barbecue standard known as bulgogi — ‘fire meat,’ is the literal translation — transformed into a sandwich filling, a sloppy Joe for a more perfect union. (File under ‘Blessings of Liberty.’) Fed to children with a tall glass of milk, the sandwiches may inspire smiles and licked plates, rapt attention and the request that the meal be served at least monthly — they are not at all too spicy for younger palates. Given to adults accompanied by cold lager, cucumber kimchi and a pot of the fermented Korean hot-pepper paste known as gochujang, they can rise to higher planes.

“Bulgogi sandwiches are a taste of the sort of home cooking that can lead to more home cooking. They serve as fragrant hamburger crushers, elegant vanquishers of pizza. They are an enemy of takeout.

“To cook them, you can follow the instructions slavishly, as if working for Hooni Kim, the chef and owner of Danji, on the edge of the theater district in Manhattan. Bulgogi ‘sliders’ are a hallmark of his menu and by far the restaurant’s most popular dish. This recipe is his.”

Yield: 6 servings; Time: 30 minutes, plus overnight refrigeration.

This recipe was featured in “The Bulgogi Slider Is a Delicious Curveball”, and can be viewed online at https://cooking.nytimes.com/recipes/1014203-bulgogi-sloppy-joes-with-scallion-salsa.

Ingredients

For the Bulgogi

1 cup soy sauce

2 tablespoons sugar

1 tablespoon peeled and grated garlic

1 tablespoon sesame oil

3 tablespoons sake

2 tablespoons mirin

1 Asian pear, peeled, cored and puréed in a food processor

1 small carrot peeled and sliced into julienne

1 medium white onion peeled and sliced into julienne

1 cup apple juice

2 pounds beef brisket, chilled slightly and sliced thin

For the Spicy Mayonnaise

1 cup mayonnaise

1 tablespoon soy sauce

3 tablespoons hot chili sauce, ideally Sriracha

For the Scallion Salsa

1/2 cup soy sauce

2 tablespoons water

1/4 cup sugar

2 tablespoons gochugaru (Korean red-pepper flakes)

2 tablespoons grapeseed oil

2 tablespoons sesame oil

3 tablespoons rice vinegar

2 tablespoons mirin

1 tablespoon sesame seeds

2 bunches scallions, cleaned, dried and sliced on the bias

Unsalted butter

6 soft hamburger buns

Preparation

For the Bulgogi

In a large, nonreactive bowl, combine the soy sauce, sugar, garlic, sesame oil, sake, mirin, pear, carrot, onion and apple juice. Add the sliced brisket, stir to combine, cover tightly and place in the refrigerator overnight or for at least six hours.

Meanwhile, in a small, nonreactive bowl, combine the mayonnaise, soy sauce and hot chili sauce and stir to combine. Taste and adjust flavors, then cover and store in the refrigerator until ready to use.

When you are ready to make the sandwiches, set one very large sauté pan (or two large ones) over high heat. Using tongs, lift meat from marinade in batches, allow to drain well, then cook, turning occasionally until the excess liquid has evaporated and the edges of the beef have started to crisp.

Meanwhile, combine all the ingredients for the salsa except for the scallions, then stir to combine.

Toast and butter the hamburger buns. Spread spicy mayonnaise on the buns, and using tongs, cover one side of each set of buns with bulgogi. Add a large pinch of scallions on top of each burger and drizzle with the dressing. Serve with cucumber kimchi (see recipe).

EASY BAKED BEANS

This comes from the October 2008 issue of Vegetarian Times. It begins, “Baked beans were meant to be doctored up to suit a cook’s taste, so feel free to make these with more or less sugar, a spicier salsa or mustard, and add-ins such as soy sausage or soy hot dogs.” Serves 8.

Ingredients

1-1/2 cups dried red kidney beans

2 medium onions, thinly sliced (3 cups)

1 8-oz. jar medium salsa

1/3 cup dark brown sugar

3 Tbs. yellow mustard

Directionss

Soak beans in 6 cups water overnight. Drain; reserve soaking liquid.

Coat Dutch oven with cooking spray, and heat over low heat. Add onions, cover, and cook 15 minutes, or until browned. Stir in 1 cup soaking liquid. Simmer 5 minutes, scraping up onion bits stuck to pot.

Stir in remaining ingredients and 5 cups water. Cover, and cook 1 1/2 hours. Uncover; simmer 1 hour more, or until sauce has thickened.

nutritional information per serving: Calories: 166; Protein: 8 g; Total Fat: 0.5 g; Saturated Fat: 0 g; Sodium: 566 mg; Fiber: 9 g; Sugar: 12 g; Vegan; Gluten-Free

THREE-CHEESE BEEF PASTA SHELLS

This is from Betty Crocker, and begins, "These Three-Cheese Beef Pasta Shells can be ready to impress in no time at all. Perfect for company and cozy nights at home, this hearty dish only looks like you spent all day in the kitchen. In fact, you can pull stuffed pasta shells with ground beef together with just 25 minutes of prep time, then get the rest of the meal ready while it bakes. These stuffed shells with cream cheese, ground beef, melty cheese and pasta sauce bring a whole new meaning to the term "comfort food." No matter the occasion, nothing satisfies quite like a warm dish of Three-Cheese Beef Pasta Shells."

Prep Time: 25 minutes; Total Time: 1 hour 20 minutes; Servings: 8

To view this online, click here.

Ingredients

24 uncooked jumbo pasta shells

1 lb ground beef (at least 80% lean)

1 jar (25.5 oz) Muir Glen™ organic chunky tomato & herb pasta sauce

1/4 cup water

1 container (8 oz) chive and onion cream cheese spread

1-1/2 cups shredded Italian cheese blend (6 oz)

1/2 cup grated Parmesan cheese

1 egg

1 to 2 tablespoons chopped fresh parsley, if desired

Instructions

Heat oven to 350°F. Cook and drain pasta shells as directed on package.

In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes.

In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.

Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake uncovered about 10 minutes or until cheese is melted. Sprinkle with parsley.

IMPOSSIBLY EASY CHICKEN AND BROCCOLI PIE

This is from Betty Crocker, and begins, "Frozen broccoli provides a simple addition to this impossibly easy chicken pie – a cheesy flavorful dinner!"

Prep Time: 10 minutes; Total Time: 55 minutes; Servings: 7

To view this online, click here.

Ingredients

2 cups Frozen Broccoli Cuts, thawed, drained

1-1/2 cups shredded Cheddar cheese (6 oz)

1 cup cut-up cooked chicken or 2 cans (5 oz each) chunk chicken, well drained

1 medium onion, chopped (1/2 cup)

1/2 cup Original Bisquick™ mix

1 cup milk

1/2 teaspoon salt

1/4 teaspoon pepper

2 eggs

Instructions

Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle broccoli, 1 cup of the cheese, the chicken and onion in pie plate.

In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.

Bake 35 to 38 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

MILLION DOLLAR SPAGHETTI

This is from Melissa Knific at The New York Times cooking enewsletter. For this yumminess, Melissa wrote, "Unapologetically indulgent, this hearty potluck- and family-friendly baked pasta, popular throughout the South and Midwest, likely earned its name from the rich, dairy-packed ingredient list. In this version, four cheeses — ricotta, cream cheese, mozzarella and Parmesan — are combined and layered in between a quick meat sauce and a pound of pasta. The casserole is more streamlined than its cousin lasagna, thanks to spaghetti, which simply gets divided in half, instead of laboriously layering individual noodles. For extra ease, use jarred marinara (although homemade sauce is welcome, too). The dish can be prepped a day in advance; just be sure to bring it to room temperature an hour before baking to take off the chill."

Prep Time: 10 minutes; Cook Time: 1 hour 15 minutes; Total Time: 1 hour 25 minutes; Yield: 8 servings

To view this online, go to https://cooking.nytimes.com/recipes/1025768-million-dollar-spaghetti. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so.

Ingredients

Salt and black pepper

1 (24-ounce) jar marinara, or 2-1/2 cups homemade marinara

1 tablespoon olive oil

1 pound ground beef (90-percent lean)

1/2 pound Italian sausage, sweet or hot, casings removed if necessary

1 small yellow onion, chopped

4 large garlic cloves, finely chopped

2 teaspoons Italian seasoning

1/4 cup water

1 pound spaghetti

3 tablespoons butter

1 (15-ounce) container whole-milk ricotta (about 1-3/4 cups)

8 ounces cream cheese, softened

8 ounces low-moisture shredded mozzarella cheese (2 cups)

3 ounces shredded Parmesan (3/4 cup)

Fresh basil or parsley, for serving (optional)

Crushed red pepper, for serving (optional)

Preparation

Heat oven to 375 degrees. Bring a large pot of salted water to a boil. Set aside 1 cup of the marinara.

Heat oil in a large (12-inch) nonstick skillet over medium-high. Add beef and sausage, breaking up the meat into small pieces, then cook, undisturbed, until browned on the one side, 3 to 4 minutes. Stir in onion and garlic. Cook until the meat is no longer pink and the onion has started to soften, 3 to 4 minutes more. Stir in Italian seasoning, the remaining marinara and 1/4 cup water. Bring to a boil, adjust heat to medium-low and simmer, stirring occasionally, for 5 minutes. Turn off heat.

Meanwhile, add spaghetti to the pot when the water comes to a boil. Cook a few minutes shy of al dente, according to the package instructions. Drain pasta and return to the empty pot. Stir in the reserved 1 cup of the marinara and the butter, until melted.

In a medium bowl, mix ricotta, cream cheese, 1/2 cup of the mozzarella and 1/2 cup of the Parmesan until well combined. Season with salt and pepper.

Spread half of the spaghetti in the bottom of a 9-by-13-inch baking dish. Layer with the ricotta mixture, followed by the remaining spaghetti, all of the meat sauce and finally the remaining mozzarella and Parmesan.

Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Remove foil and bake until bubbling and golden brown, 15 minutes more. (To make ahead, refrigerate the covered casserole up to overnight; bring to room temperature then bake for 1 hour.)

Remove the dish from the oven and let it cool for 10 minutes. Sprinkle with basil and crushed red pepper, if using. Cut into portions with a sharp or serrated knife and serve.

BEEF AND NOODLES IN LEMON SAUCE

Yield: 4 servings

To view this online, go to https://diabeticgourmet.com/diabetic-recipes/beef-and-noodles-in-lemon-sauce.

Ingredients

1 cup fine egg noodles

2 tablespoons butter or margarine

3/4 cup onions, diced

1-1/2 pound leanest ground beef

1 pound mushrooms, sliced

3/4 cup water

2 egg yolks

3 tablespoons fresh lemon juice

2 tablespoons sherry

Directions

Put the noodles into a heat-resistant mixing bowl and cover them with boiling water. Set aside for 20 minutes, then drain.

In a frying pan, melt the butter, add the onions, and saute five minutes or so. Add the beef, mushrooms, and noodles. Increase the heat to high and cook for another five minutes, stirring constantly. Add the water and cook another ten minutes over low heat.

In a small bowl, mix together the egg yolks, lemon juice, and sherry. Scoop a few spoonfuls of the meat mixture into the bowl of egg mixture. Turn the contents of the bowl into the skillet. Heat gently while stirring. Serve immediately.

Nutritional Information Per Serving: Calories: 264; Fat: 11.7 grams; Sodium: 185 milligrams; Protein: 14.5 grams; Carbohydrates: 10 grams

Diabetic Exchanges: 3/4 Bread/Starch, 2-1/2 Medium-Fat Meat

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Three-Cheese Beef Pasta Shells and California Turkey Chili. Enjoy!

THE PIONEER WOMAN'S CHICKEN TORTELLINI SOUP

This is from Sara Haas at allrecipes. Sara wrote, "I love summer—the warmth, the seemingly endless daylight, and all of the produce that goes with it. It brings me so much joy. That’s why I’m always a little bit sad when summer leaves and fall slides in. Fortunately, I have soup to console me. And I can thank The Pioneer Woman for my first soup of this fall season—Ree Drummond approved."

To read the entire recipe intro from Sara, as well as view this online, click here.

Recipe adapted from The Pioneer Woman. Serves 6.

Ingredients

2 tablespoons olive oil

4 medium carrots, peeled and sliced

4 stalks celery, sliced

1 small yellow onion, diced

3 cloves garlic, finely chopped

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon Italian seasoning

1/4 teaspoon red pepper flakes

3 quarts low-sodium chicken broth

3 1/2 cups shredded rotisserie chicken

1 (20-ounce) package refrigerated cheese tortellini

1/4 cup fresh lemon juice (from 1 lemon)

1/2 cup freshly grated Parmesan cheese

1/4 cup chopped fresh parsley

Optional: Parmesan rind

Directions

Heat oil in a large pot or Dutch oven over medium heat. Add carrots, celery, and onion, and cook, stirring often until softened, about 8 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add salt, pepper, Italian seasoning, and red pepper flakes.

Pour in broth and bring to a boil.

Add chicken and tortellini, and cook, stirring occasionally until chicken is warmed through and tortellini are tender, 3 to 5 minutes.

Remove from heat and stir in lemon juice. Portion into bowls and garnish with Parmesan cheese and parsley.

Tips

Try this: Let the soup cook (before adding the chicken and tortellini) over low heat with the lid on to develop more flavor. An extra 20 to 30 minutes really helps make this soup even more delicious. While you’re at it, add that Parmesan rind too! Just remember to take it out before serving.

CALIFORNIA TURKEY CHILI

This is from Giada De Laurentiis on the Food Network. Prep Time: 1 hour; Inactive Time: 10 minutes; Cook Time: 1 hour 30 minutes; Total Time: 2 hours 40 minutes; Yield: 4 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/giada-de-laurentiis/california-turkey-chili-recipe-2014996.

Ingredients

1/4 cup extra-virgin olive oil

4 large cloves garlic, smashed, peeled and chopped

2 large poblano chiles, stemmed, seeded and diced

1 celery stalk, chopped

1 large onion, chopped

1-1/2 pounds ground turkey (dark meat)

1 tablespoon all-purpose flour

4 tablespoons tomato paste

3 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons (packed) dark brown sugar

1 teaspoon dried Mexican oregano, crushed

Kosher salt and freshly ground black pepper

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

3 cups low-salt chicken broth (preferably organic)

One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained

Simplest Quinoa and Pine Nut Pilaf, recipe follows

Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream

Simplest Quinoa and Pine Nut Pilaf:

1 1/4 cups whole grain quinoa (about 7 ounces)

1 3/4 cups low-salt chicken broth (preferably organic)

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/3 cup chopped fresh cilantro or Italian parsley

1/3 cup pine nuts

Directions

Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.

To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.

Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.

Simplest Quinoa and Pine Nut Pilaf:

Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.

Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.

Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.

Mix the cilantro and pine nuts into the quinoa.

THREE-CHEESE BEEF PASTA SHELLS

This is from Betty Crocker, and begins, "These Three-Cheese Beef Pasta Shells can be ready to impress in no time at all. Perfect for company and cozy nights at home, this hearty dish only looks like you spent all day in the kitchen. In fact, you can pull stuffed pasta shells with ground beef together with just 25 minutes of prep time, then get the rest of the meal ready while it bakes. These stuffed shells with cream cheese, ground beef, melty cheese and pasta sauce bring a whole new meaning to the term "comfort food." No matter the occasion, nothing satisfies quite like a warm dish of Three-Cheese Beef Pasta Shells."

Prep Time: 25 minutes; Total Time: 1 hour 20 minutes; Servings: 8

To view this online, click here.

Ingredients

24 uncooked jumbo pasta shells

1 lb ground beef (at least 80% lean)

1 jar (25.5 oz) Muir Glen™ organic chunky tomato & herb pasta sauce

1/4 cup water

1 container (8 oz) chive and onion cream cheese spread

1-1/2 cups shredded Italian cheese blend (6 oz)

1/2 cup grated Parmesan cheese

1 egg

1 to 2 tablespoons chopped fresh parsley, if desired

Instructions

Heat oven to 350°F. Cook and drain pasta shells as directed on package.

In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes.

In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.

Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake uncovered about 10 minutes or until cheese is melted. Sprinkle with parsley.

IMPOSSIBLY EASY CHICKEN AND BROCCOLI PIE

This is from Betty Crocker, and begins, "Frozen broccoli provides a simple addition to this impossibly easy chicken pie – a cheesy flavorful dinner!"

Prep Time: 10 minutes; Total Time: 55 minutes; Servings: 7

To view this online, click here.

Ingredients

2 cups Frozen Broccoli Cuts, thawed, drained

1-1/2 cups shredded Cheddar cheese (6 oz)

1 cup cut-up cooked chicken or 2 cans (5 oz each) chunk chicken, well drained

1 medium onion, chopped (1/2 cup)

1/2 cup Original Bisquick™ mix

1 cup milk

1/2 teaspoon salt

1/4 teaspoon pepper

2 eggs

Instructions

Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle broccoli, 1 cup of the cheese, the chicken and onion in pie plate.

In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.

Bake 35 to 38 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

FETTUCCINE ALFREDO

This is from the infamous long-since-forgotten emailing list. Makes 4 Servings. 1 Serving size = 1 cup. 1 cup fettuccine alfredo provides a 1/2 serving of Benecol®

Ingredients

2 tbsp. Benecol® Regular spread

4 to 5 cloves garlic, thinly sliced

1 1/4 cups skim milk

3 tbsp flour

4 ounces fat free cream cheese

1/2 cup shredded Parmesan cheese

4 cups hot cooked fettuccine noodles (about 1/2 pound uncooked)

Directions

Heat Benecol & garlic slowly over low heat, 5 to 7 minutes, allowing full flavor of garlic to be released into Benecol.

Meanwhile, combine milk, flour, cream cheese, & Parmesan cheese in blender; then puree until smooth.

Add pureed mixture to Benecol® and garlic. Increase heat to medium-low and whisk continuously until mixture has thickened. Add freshly ground black pepper to taste.

Toss with fettuccine noodles.

BAKED SPAGHETTI

This is from Lidey Heuck in The New York Times cooking enewsletter. For this yummy recipe, Lidey wrote, "This comforting baked pasta feeds a crowd and is an easy way to upgrade everyday spaghetti with meat sauce. Once baked, the spaghetti casserole slices into neat squares, and the layer of ricotta and Parmesan filling give it the rich flavor of a lasagna. Feel free to play around with the recipe, swapping in Italian sausage or ground turkey for the ground beef and sautéing leftover vegetables and adding them to the sauce. If you’re planning in advance, you can assemble the casserole (through the end of Step 5) and store in the refrigerator, covered, until ready to bake."

Time: 1-1/2 hours, plus cooling; Yield: 8 servings

To view this yumminess online, go to https://cooking.nytimes.com/recipes/1024351-baked-spaghetti. While you're at it, please sign up for The New York Times cooking enewsletter, if you haven't already.

Ingredients

Unsalted butter, for greasing the pan

Kosher salt (such as Diamond Crystal) and black pepper

1 pound spaghetti

2 tablespoons olive oil

1 large yellow onion, chopped

2 tablespoons minced garlic (about 5 cloves)

2 teaspoons chopped fresh thyme or rosemary, or 1 teaspoon dried

1-1/2 teaspoons dried oregano, plus more for serving

1/4 teaspoon red-pepper flakes, plus more to taste

1 pound ground beef (at least 85-percent lean)

1 (32- to 35-ounce) jar marinara sauce

1/2 cup fresh basil or parsley leaves, chopped, plus more for serving

1 cup/8 ounces ricotta cheese

3/4 cup grated Parmesan

1 large egg

2 cups/8 ounces shredded low-moisture mozzarella

Preparation

Step 1

Heat the oven to 350 degrees and grease a 9-by-13-inch baking dish with butter. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until 1 minute shy of al dente.

Step 2

While the water comes to a boil, heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic, thyme, oregano, red-pepper flakes, 1-1/2 teaspoons salt and a few grinds of black pepper, and cook until fragrant, about 1 minute.

Step 3

Add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Turn off the heat and stir in the marinara sauce and basil. Drain the spaghetti, add it to the sauce and toss well.

Step 4

In a small bowl, combine the ricotta, 1/2 cup of the Parmesan, the egg and ¼ teaspoon salt. Mix with a fork until smooth.

Step 5

Transfer half the pasta and sauce to the prepared baking dish and smooth it into an even layer. Dollop the ricotta mixture onto the pasta in large spoonfuls, then sprinkle 1 cup of the mozzarella on top. Add the rest of the pasta and sauce to the pan, again smoothing it into an even layer.

Step 6

Cover the pan with aluminum foil and bake for 40 minutes. Sprinkle the remaining 1 cup mozzarella and the remaining 1/4 cup Parmesan on top, then bake, uncovered, until the mozzarella has melted, 5 to 10 minutes more.

Step 7

Cool for 5 minutes, then serve with more chopped basil, a pinch of dried oregano and more red-pepper flakes, if desired. Slice the baked spaghetti into large squares and serve hot or warm.

Friday Recipes

It's finally Friday. Here are six recipes to help you through the weekend, including Million Dollar Spaghetti and Impossibly Easy Chicken and Broccoli Pie. Enjoy!

BULGOGI SLOPPY JOES WITH SCALLION SALSA

This is from Sam Sifton in The New York Times cooking enewsletter. Sam wrote, “The dish is the Korean barbecue standard known as bulgogi — ‘fire meat,’ is the literal translation — transformed into a sandwich filling, a sloppy Joe for a more perfect union. (File under ‘Blessings of Liberty.’) Fed to children with a tall glass of milk, the sandwiches may inspire smiles and licked plates, rapt attention and the request that the meal be served at least monthly — they are not at all too spicy for younger palates. Given to adults accompanied by cold lager, cucumber kimchi and a pot of the fermented Korean hot-pepper paste known as gochujang, they can rise to higher planes.

“Bulgogi sandwiches are a taste of the sort of home cooking that can lead to more home cooking. They serve as fragrant hamburger crushers, elegant vanquishers of pizza. They are an enemy of takeout.

“To cook them, you can follow the instructions slavishly, as if working for Hooni Kim, the chef and owner of Danji, on the edge of the theater district in Manhattan. Bulgogi ‘sliders’ are a hallmark of his menu and by far the restaurant’s most popular dish. This recipe is his.”

Yield: 6 servings; Time: 30 minutes, plus overnight refrigeration.

This recipe was featured in “The Bulgogi Slider Is a Delicious Curveball”, and can be viewed online at https://cooking.nytimes.com/recipes/1014203-bulgogi-sloppy-joes-with-scallion-salsa.

Ingredients

For the Bulgogi

1 cup soy sauce

2 tablespoons sugar

1 tablespoon peeled and grated garlic

1 tablespoon sesame oil

3 tablespoons sake

2 tablespoons mirin

1 Asian pear, peeled, cored and puréed in a food processor

1 small carrot peeled and sliced into julienne

1 medium white onion peeled and sliced into julienne

1 cup apple juice

2 pounds beef brisket, chilled slightly and sliced thin

For the Spicy Mayonnaise

1 cup mayonnaise

1 tablespoon soy sauce

3 tablespoons hot chili sauce, ideally Sriracha

For the Scallion Salsa

1/2 cup soy sauce

2 tablespoons water

1/4 cup sugar

2 tablespoons gochugaru (Korean red-pepper flakes)

2 tablespoons grapeseed oil

2 tablespoons sesame oil

3 tablespoons rice vinegar

2 tablespoons mirin

1 tablespoon sesame seeds

2 bunches scallions, cleaned, dried and sliced on the bias

Unsalted butter

6 soft hamburger buns

Preparation

For the Bulgogi

In a large, nonreactive bowl, combine the soy sauce, sugar, garlic, sesame oil, sake, mirin, pear, carrot, onion and apple juice. Add the sliced brisket, stir to combine, cover tightly and place in the refrigerator overnight or for at least six hours.

Meanwhile, in a small, nonreactive bowl, combine the mayonnaise, soy sauce and hot chili sauce and stir to combine. Taste and adjust flavors, then cover and store in the refrigerator until ready to use.

When you are ready to make the sandwiches, set one very large sauté pan (or two large ones) over high heat. Using tongs, lift meat from marinade in batches, allow to drain well, then cook, turning occasionally until the excess liquid has evaporated and the edges of the beef have started to crisp.

Meanwhile, combine all the ingredients for the salsa except for the scallions, then stir to combine.

Toast and butter the hamburger buns. Spread spicy mayonnaise on the buns, and using tongs, cover one side of each set of buns with bulgogi. Add a large pinch of scallions on top of each burger and drizzle with the dressing. Serve with cucumber kimchi (see recipe).

EASY BAKED BEANS

This comes from the October 2008 issue of Vegetarian Times. It begins, “Baked beans were meant to be doctored up to suit a cook’s taste, so feel free to make these with more or less sugar, a spicier salsa or mustard, and add-ins such as soy sausage or soy hot dogs.” Serves 8.

Ingredients

1-1/2 cups dried red kidney beans

2 medium onions, thinly sliced (3 cups)

1 8-oz. jar medium salsa

1/3 cup dark brown sugar

3 Tbs. yellow mustard

Directionss

Soak beans in 6 cups water overnight. Drain; reserve soaking liquid.

Coat Dutch oven with cooking spray, and heat over low heat. Add onions, cover, and cook 15 minutes, or until browned. Stir in 1 cup soaking liquid. Simmer 5 minutes, scraping up onion bits stuck to pot.

Stir in remaining ingredients and 5 cups water. Cover, and cook 1 1/2 hours. Uncover; simmer 1 hour more, or until sauce has thickened.

nutritional information per serving: Calories: 166; Protein: 8 g; Total Fat: 0.5 g; Saturated Fat: 0 g; Sodium: 566 mg; Fiber: 9 g; Sugar: 12 g; Vegan; Gluten-Free

THREE-CHEESE BEEF PASTA SHELLS

This is from Betty Crocker, and begins, "These Three-Cheese Beef Pasta Shells can be ready to impress in no time at all. Perfect for company and cozy nights at home, this hearty dish only looks like you spent all day in the kitchen. In fact, you can pull stuffed pasta shells with ground beef together with just 25 minutes of prep time, then get the rest of the meal ready while it bakes. These stuffed shells with cream cheese, ground beef, melty cheese and pasta sauce bring a whole new meaning to the term "comfort food." No matter the occasion, nothing satisfies quite like a warm dish of Three-Cheese Beef Pasta Shells."

Prep Time: 25 minutes; Total Time: 1 hour 20 minutes; Servings: 8

To view this online, click here.

Ingredients

24 uncooked jumbo pasta shells

1 lb ground beef (at least 80% lean)

1 jar (25.5 oz) Muir Glen™ organic chunky tomato & herb pasta sauce

1/4 cup water

1 container (8 oz) chive and onion cream cheese spread

1-1/2 cups shredded Italian cheese blend (6 oz)

1/2 cup grated Parmesan cheese

1 egg

1 to 2 tablespoons chopped fresh parsley, if desired

Instructions

Heat oven to 350°F. Cook and drain pasta shells as directed on package.

In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes.

In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.

Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake uncovered about 10 minutes or until cheese is melted. Sprinkle with parsley.

IMPOSSIBLY EASY CHICKEN AND BROCCOLI PIE

This is from Betty Crocker, and begins, "Frozen broccoli provides a simple addition to this impossibly easy chicken pie – a cheesy flavorful dinner!"

Prep Time: 10 minutes; Total Time: 55 minutes; Servings: 7

To view this online, click here.

Ingredients

2 cups Frozen Broccoli Cuts, thawed, drained

1-1/2 cups shredded Cheddar cheese (6 oz)

1 cup cut-up cooked chicken or 2 cans (5 oz each) chunk chicken, well drained

1 medium onion, chopped (1/2 cup)

1/2 cup Original Bisquick™ mix

1 cup milk

1/2 teaspoon salt

1/4 teaspoon pepper

2 eggs

Instructions

Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle broccoli, 1 cup of the cheese, the chicken and onion in pie plate.

In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.

Bake 35 to 38 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

MILLION DOLLAR SPAGHETTI

This is from Melissa Knific at The New York Times cooking enewsletter. For this yumminess, Melissa wrote, "Unapologetically indulgent, this hearty potluck- and family-friendly baked pasta, popular throughout the South and Midwest, likely earned its name from the rich, dairy-packed ingredient list. In this version, four cheeses — ricotta, cream cheese, mozzarella and Parmesan — are combined and layered in between a quick meat sauce and a pound of pasta. The casserole is more streamlined than its cousin lasagna, thanks to spaghetti, which simply gets divided in half, instead of laboriously layering individual noodles. For extra ease, use jarred marinara (although homemade sauce is welcome, too). The dish can be prepped a day in advance; just be sure to bring it to room temperature an hour before baking to take off the chill."

Prep Time: 10 minutes; Cook Time: 1 hour 15 minutes; Total Time: 1 hour 25 minutes; Yield: 8 servings

To view this online, go to https://cooking.nytimes.com/recipes/1025768-million-dollar-spaghetti. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so.

Ingredients

Salt and black pepper

1 (24-ounce) jar marinara, or 2-1/2 cups homemade marinara

1 tablespoon olive oil

1 pound ground beef (90-percent lean)

1/2 pound Italian sausage, sweet or hot, casings removed if necessary

1 small yellow onion, chopped

4 large garlic cloves, finely chopped

2 teaspoons Italian seasoning

1/4 cup water

1 pound spaghetti

3 tablespoons butter

1 (15-ounce) container whole-milk ricotta (about 1-3/4 cups)

8 ounces cream cheese, softened

8 ounces low-moisture shredded mozzarella cheese (2 cups)

3 ounces shredded Parmesan (3/4 cup)

Fresh basil or parsley, for serving (optional)

Crushed red pepper, for serving (optional)

Preparation

Heat oven to 375 degrees. Bring a large pot of salted water to a boil. Set aside 1 cup of the marinara.

Heat oil in a large (12-inch) nonstick skillet over medium-high. Add beef and sausage, breaking up the meat into small pieces, then cook, undisturbed, until browned on the one side, 3 to 4 minutes. Stir in onion and garlic. Cook until the meat is no longer pink and the onion has started to soften, 3 to 4 minutes more. Stir in Italian seasoning, the remaining marinara and 1/4 cup water. Bring to a boil, adjust heat to medium-low and simmer, stirring occasionally, for 5 minutes. Turn off heat.

Meanwhile, add spaghetti to the pot when the water comes to a boil. Cook a few minutes shy of al dente, according to the package instructions. Drain pasta and return to the empty pot. Stir in the reserved 1 cup of the marinara and the butter, until melted.

In a medium bowl, mix ricotta, cream cheese, 1/2 cup of the mozzarella and 1/2 cup of the Parmesan until well combined. Season with salt and pepper.

Spread half of the spaghetti in the bottom of a 9-by-13-inch baking dish. Layer with the ricotta mixture, followed by the remaining spaghetti, all of the meat sauce and finally the remaining mozzarella and Parmesan.

Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Remove foil and bake until bubbling and golden brown, 15 minutes more. (To make ahead, refrigerate the covered casserole up to overnight; bring to room temperature then bake for 1 hour.)

Remove the dish from the oven and let it cool for 10 minutes. Sprinkle with basil and crushed red pepper, if using. Cut into portions with a sharp or serrated knife and serve.

BEEF AND NOODLES IN LEMON SAUCE

Yield: 4 servings

To view this online, go to https://diabeticgourmet.com/diabetic-recipes/beef-and-noodles-in-lemon-sauce.

Ingredients

1 cup fine egg noodles

2 tablespoons butter or margarine

3/4 cup onions, diced

1-1/2 pound leanest ground beef

1 pound mushrooms, sliced

3/4 cup water

2 egg yolks

3 tablespoons fresh lemon juice

2 tablespoons sherry

Directions

Put the noodles into a heat-resistant mixing bowl and cover them with boiling water. Set aside for 20 minutes, then drain.

In a frying pan, melt the butter, add the onions, and saute five minutes or so. Add the beef, mushrooms, and noodles. Increase the heat to high and cook for another five minutes, stirring constantly. Add the water and cook another ten minutes over low heat.

In a small bowl, mix together the egg yolks, lemon juice, and sherry. Scoop a few spoonfuls of the meat mixture into the bowl of egg mixture. Turn the contents of the bowl into the skillet. Heat gently while stirring. Serve immediately.

Nutritional Information Per Serving: Calories: 264; Fat: 11.7 grams; Sodium: 185 milligrams; Protein: 14.5 grams; Carbohydrates: 10 grams

Diabetic Exchanges: 3/4 Bread/Starch, 2-1/2 Medium-Fat Meat

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Three-Cheese Beef Pasta Shells and California Turkey Chili. Enjoy!

THE PIONEER WOMAN'S CHICKEN TORTELLINI SOUP

This is from Sara Haas at allrecipes. Sara wrote, "I love summer—the warmth, the seemingly endless daylight, and all of the produce that goes with it. It brings me so much joy. That’s why I’m always a little bit sad when summer leaves and fall slides in. Fortunately, I have soup to console me. And I can thank The Pioneer Woman for my first soup of this fall season—Ree Drummond approved."

To read the entire recipe intro from Sara, as well as view this online, click here.

Recipe adapted from The Pioneer Woman. Serves 6.

Ingredients

2 tablespoons olive oil

4 medium carrots, peeled and sliced

4 stalks celery, sliced

1 small yellow onion, diced

3 cloves garlic, finely chopped

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon Italian seasoning

1/4 teaspoon red pepper flakes

3 quarts low-sodium chicken broth

3 1/2 cups shredded rotisserie chicken

1 (20-ounce) package refrigerated cheese tortellini

1/4 cup fresh lemon juice (from 1 lemon)

1/2 cup freshly grated Parmesan cheese

1/4 cup chopped fresh parsley

Optional: Parmesan rind

Directions

Heat oil in a large pot or Dutch oven over medium heat. Add carrots, celery, and onion, and cook, stirring often until softened, about 8 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add salt, pepper, Italian seasoning, and red pepper flakes.

Pour in broth and bring to a boil.

Add chicken and tortellini, and cook, stirring occasionally until chicken is warmed through and tortellini are tender, 3 to 5 minutes.

Remove from heat and stir in lemon juice. Portion into bowls and garnish with Parmesan cheese and parsley.

Tips

Try this: Let the soup cook (before adding the chicken and tortellini) over low heat with the lid on to develop more flavor. An extra 20 to 30 minutes really helps make this soup even more delicious. While you’re at it, add that Parmesan rind too! Just remember to take it out before serving.

CALIFORNIA TURKEY CHILI

This is from Giada De Laurentiis on the Food Network. Prep Time: 1 hour; Inactive Time: 10 minutes; Cook Time: 1 hour 30 minutes; Total Time: 2 hours 40 minutes; Yield: 4 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/giada-de-laurentiis/california-turkey-chili-recipe-2014996.

Ingredients

1/4 cup extra-virgin olive oil

4 large cloves garlic, smashed, peeled and chopped

2 large poblano chiles, stemmed, seeded and diced

1 celery stalk, chopped

1 large onion, chopped

1-1/2 pounds ground turkey (dark meat)

1 tablespoon all-purpose flour

4 tablespoons tomato paste

3 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons (packed) dark brown sugar

1 teaspoon dried Mexican oregano, crushed

Kosher salt and freshly ground black pepper

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

3 cups low-salt chicken broth (preferably organic)

One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained

Simplest Quinoa and Pine Nut Pilaf, recipe follows

Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream

Simplest Quinoa and Pine Nut Pilaf:

1 1/4 cups whole grain quinoa (about 7 ounces)

1 3/4 cups low-salt chicken broth (preferably organic)

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/3 cup chopped fresh cilantro or Italian parsley

1/3 cup pine nuts

Directions

Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.

To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.

Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.

Simplest Quinoa and Pine Nut Pilaf:

Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.

Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.

Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.

Mix the cilantro and pine nuts into the quinoa.

THREE-CHEESE BEEF PASTA SHELLS

This is from Betty Crocker, and begins, "These Three-Cheese Beef Pasta Shells can be ready to impress in no time at all. Perfect for company and cozy nights at home, this hearty dish only looks like you spent all day in the kitchen. In fact, you can pull stuffed pasta shells with ground beef together with just 25 minutes of prep time, then get the rest of the meal ready while it bakes. These stuffed shells with cream cheese, ground beef, melty cheese and pasta sauce bring a whole new meaning to the term "comfort food." No matter the occasion, nothing satisfies quite like a warm dish of Three-Cheese Beef Pasta Shells."

Prep Time: 25 minutes; Total Time: 1 hour 20 minutes; Servings: 8

To view this online, click here.

Ingredients

24 uncooked jumbo pasta shells

1 lb ground beef (at least 80% lean)

1 jar (25.5 oz) Muir Glen™ organic chunky tomato & herb pasta sauce

1/4 cup water

1 container (8 oz) chive and onion cream cheese spread

1-1/2 cups shredded Italian cheese blend (6 oz)

1/2 cup grated Parmesan cheese

1 egg

1 to 2 tablespoons chopped fresh parsley, if desired

Instructions

Heat oven to 350°F. Cook and drain pasta shells as directed on package.

In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes.

In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.

Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake uncovered about 10 minutes or until cheese is melted. Sprinkle with parsley.

IMPOSSIBLY EASY CHICKEN AND BROCCOLI PIE

This is from Betty Crocker, and begins, "Frozen broccoli provides a simple addition to this impossibly easy chicken pie – a cheesy flavorful dinner!"

Prep Time: 10 minutes; Total Time: 55 minutes; Servings: 7

To view this online, click here.

Ingredients

2 cups Frozen Broccoli Cuts, thawed, drained

1-1/2 cups shredded Cheddar cheese (6 oz)

1 cup cut-up cooked chicken or 2 cans (5 oz each) chunk chicken, well drained

1 medium onion, chopped (1/2 cup)

1/2 cup Original Bisquick™ mix

1 cup milk

1/2 teaspoon salt

1/4 teaspoon pepper

2 eggs

Instructions

Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle broccoli, 1 cup of the cheese, the chicken and onion in pie plate.

In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.

Bake 35 to 38 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

FETTUCCINE ALFREDO

This is from the infamous long-since-forgotten emailing list. Makes 4 Servings. 1 Serving size = 1 cup. 1 cup fettuccine alfredo provides a 1/2 serving of Benecol®

Ingredients

2 tbsp. Benecol® Regular spread

4 to 5 cloves garlic, thinly sliced

1 1/4 cups skim milk

3 tbsp flour

4 ounces fat free cream cheese

1/2 cup shredded Parmesan cheese

4 cups hot cooked fettuccine noodles (about 1/2 pound uncooked)

Directions

Heat Benecol & garlic slowly over low heat, 5 to 7 minutes, allowing full flavor of garlic to be released into Benecol.

Meanwhile, combine milk, flour, cream cheese, & Parmesan cheese in blender; then puree until smooth.

Add pureed mixture to Benecol® and garlic. Increase heat to medium-low and whisk continuously until mixture has thickened. Add freshly ground black pepper to taste.

Toss with fettuccine noodles.

BAKED SPAGHETTI

This is from Lidey Heuck in The New York Times cooking enewsletter. For this yummy recipe, Lidey wrote, "This comforting baked pasta feeds a crowd and is an easy way to upgrade everyday spaghetti with meat sauce. Once baked, the spaghetti casserole slices into neat squares, and the layer of ricotta and Parmesan filling give it the rich flavor of a lasagna. Feel free to play around with the recipe, swapping in Italian sausage or ground turkey for the ground beef and sautéing leftover vegetables and adding them to the sauce. If you’re planning in advance, you can assemble the casserole (through the end of Step 5) and store in the refrigerator, covered, until ready to bake."

Time: 1-1/2 hours, plus cooling; Yield: 8 servings

To view this yumminess online, go to https://cooking.nytimes.com/recipes/1024351-baked-spaghetti. While you're at it, please sign up for The New York Times cooking enewsletter, if you haven't already.

Ingredients

Unsalted butter, for greasing the pan

Kosher salt (such as Diamond Crystal) and black pepper

1 pound spaghetti

2 tablespoons olive oil

1 large yellow onion, chopped

2 tablespoons minced garlic (about 5 cloves)

2 teaspoons chopped fresh thyme or rosemary, or 1 teaspoon dried

1-1/2 teaspoons dried oregano, plus more for serving

1/4 teaspoon red-pepper flakes, plus more to taste

1 pound ground beef (at least 85-percent lean)

1 (32- to 35-ounce) jar marinara sauce

1/2 cup fresh basil or parsley leaves, chopped, plus more for serving

1 cup/8 ounces ricotta cheese

3/4 cup grated Parmesan

1 large egg

2 cups/8 ounces shredded low-moisture mozzarella

Preparation

Step 1

Heat the oven to 350 degrees and grease a 9-by-13-inch baking dish with butter. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until 1 minute shy of al dente.

Step 2

While the water comes to a boil, heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic, thyme, oregano, red-pepper flakes, 1-1/2 teaspoons salt and a few grinds of black pepper, and cook until fragrant, about 1 minute.

Step 3

Add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Turn off the heat and stir in the marinara sauce and basil. Drain the spaghetti, add it to the sauce and toss well.

Step 4

In a small bowl, combine the ricotta, 1/2 cup of the Parmesan, the egg and ¼ teaspoon salt. Mix with a fork until smooth.

Step 5

Transfer half the pasta and sauce to the prepared baking dish and smooth it into an even layer. Dollop the ricotta mixture onto the pasta in large spoonfuls, then sprinkle 1 cup of the mozzarella on top. Add the rest of the pasta and sauce to the pan, again smoothing it into an even layer.

Step 6

Cover the pan with aluminum foil and bake for 40 minutes. Sprinkle the remaining 1 cup mozzarella and the remaining 1/4 cup Parmesan on top, then bake, uncovered, until the mozzarella has melted, 5 to 10 minutes more.

Step 7

Cool for 5 minutes, then serve with more chopped basil, a pinch of dried oregano and more red-pepper flakes, if desired. Slice the baked spaghetti into large squares and serve hot or warm.

Chicken Recipes

If you like chicken, today's post is sure to please. Check out the Curry Roasted Half Chicken and Peppers, the Shortcut Chicken Enchiladas, and the rest of today's recipes. Enjoy!

IMPOSSIBLY EASY CHICKEN AND BROCCOLI PIE

This is from Betty Crocker, and begins, "Frozen broccoli provides a simple addition to this impossibly easy chicken pie – a cheesy flavorful dinner!"

Prep Time: 10 minutes; Total Time: 55 minutes; Servings: 7

To view this online, click here.

Ingredients

2 cups Frozen Broccoli Cuts, thawed, drained

1-1/2 cups shredded Cheddar cheese (6 oz)

1 cup cut-up cooked chicken or 2 cans (5 oz each) chunk chicken, well drained

1 medium onion, chopped (1/2 cup)

1/2 cup Original Bisquick™ mix

1 cup milk

1/2 teaspoon salt

1/4 teaspoon pepper

2 eggs

Instructions

Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle broccoli, 1 cup of the cheese, the chicken and onion in pie plate.

In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.

Bake 35 to 38 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

CHICKEN NOODLE CASSEROLE

This is from Betty Crocker, and begins, "Savor the comfort of chicken noodle soup in casserole form with this light, flavorful meal, best served with a side of crusty bread and a green salad."

Prep Time: 40 minutes; Total Time: 1 hour 15 minutes; Servings:8

To view this online, click here.

Ingredients

12 oz uncooked wide egg noodles (about 7 cups)

1/4 cup butter

1 cup finely chopped celery

1 cup finely chopped onions

1 cup finely chopped carrots

2 cloves garlic, finely chopped

3 cups Progresso™ chicken broth (from 32-oz carton)

1 teaspoon dried thyme leaves

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup Gold Medal™ all-purpose flour

1/4 cup heavy whipping cream

3 cups shredded cooked chicken

1/2 cup Progresso™ Panko Italian style crispy bread crumbs

2 tablespoons grated Parmesan cheese

Chopped Italian (flat-leaf) parsley, if desired

Instructions

Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain egg noodles as directed on package.

In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Cook celery, onions, carrots and garlic in butter 6 to 7 minutes or until vegetables are tender.

Add 2-1/2 cups of the chicken broth, the thyme, salt and pepper to skillet; heat to boiling. In small measuring cup, beat remaining 1/2 cup chicken broth and the flour with whisk. Stir into hot chicken broth mixture in skillet. Simmer and stir 1 to 2 minutes or until mixture thickens slightly. Remove from heat; stir in whipping cream and shredded chicken.

Add cooked egg noodles to baking dish; stir in chicken mixture until mixed well. Cover; bake 30 to 35 minutes or until casserole is heated through.

Meanwhile, in 8-inch nonstick skillet, melt remaining 2 tablespoons butter over medium heat. Cook bread crumbs in butter 3 to 4 minutes, stirring frequently, until golden brown. Remove from heat; stir in Parmesan cheese. Sprinkle over baked casserole. Garnish with chopped parsley before serving.

CHICKEN PAPRIKASH

This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness. For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn’t terrible and the smoky Spanish varieties known as pimentón de La Vera would not be out of place either, lending a deep, woodsy aroma reminiscent of cooking over an open fire. It’s a dish that pairs beautifully with butter-slicked egg noodles.” Yield: Serves 4 - 6; Time: 1 hour.

This was featured in “The Fresher the Spice, the Better the Chicken Paprikash” and can be viewed online here.

Ingredients

3 to 4 pounds chicken thighs and drumsticks, or whole chicken legs

Kosher salt and freshly ground black pepper to taste

1 tablespoon neutral oil, like canola

3 tablespoons unsalted butter

1 large yellow or Spanish onion, peeled and diced

3 cloves garlic, peeled and minced

3 tablespoons Hungarian paprika, sweet or hot, or a combination

3 tablespoons all-purpose flour

1 cup canned crushed tomatoes or 1 large ripe tomato, chopped

1 cup chicken broth, homemade or, if not, low-sodium

1 pound egg noodles

3/4 cup sour cream

Preparation

Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.

Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.

Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.

Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.

Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.

QUICK WHITE CHICKEN CHILI

This is from Southern Living, and begins, "Comforting quick white chicken chili is ready in just 30 minutes, start to finish."

The recipe also begins, "Two store-bought shortcuts make this comforting soup a cinch to make. One is ​​the chili seasoning mix, which not only thickens the soup, but adds heat and a smoky-earthy flavor from the cumin included in it. The other hero ingredient is shredded rotisserie chicken, one of our regular go-tos for effortless weeknight meals.

"Meanwhile, the canned green chiles impart a mild kick, and come in a close third for ingredient MVP too. All said and done, you truly cannot tell that this soup is semi-homemade."

Active Time: 30 minutes; Total Time: 30 minutes; Servings: 8

To view this online, go to https://www.southernliving.com/quick-white-chicken-chili-8712863.

Ingredients

2 Tbsp. olive oil

1 large sweet onion, chopped (about 2 cups)

2 garlic cloves, finely chopped (2 tsp.)

4 cups shredded rotisserie chicken (from 2 rotisserie chickens)

2 (14 1/2-oz.) cans chicken broth

2 (4-oz.) cans chopped green chiles

1 (1 1/4-oz.) pkg. white chicken chili seasoning mix

3 (15 1/2-oz.) cans white beans (such as navy beans), drained, rinsed, and divided

Toppings: Sour cream, shredded Monterey Jack cheese, fresh cilantro leaves, and chopped avocado

Ingredients

Heat olive oil in a large Dutch oven over medium-high. Add onion and garlic; cook, stirring often, until onion softens, about 4 minutes.

Stir in chicken, broth, chiles, seasoning mix, and 2 cans of the beans. Coarsely mash remaining 1 can beans; stir into chicken mixture.

Bring to a boil over high. Cover and reduce heat to low; simmer, stirring occasionally, until mixture thickens slightly and flavors meld, about 10 minutes. Serve with desired toppings.

SHORTCUT CHICKEN ENCHILADAS

This is from the Food Network, and begins, "Ready in under an hour, this version of the Mexican favorite subs in store-bought rotisserie chicken and salsa for homemade fillings. It's a great use for that leftover half of a chicken, but if you have a whole chicken, you can easily double the recipe to make 8 to 12 servings."

Active Time: 20 minutes; Total Time: 50 minutes; Level: Easy; Yield: 4 to 6 servings

To view this online, click here.<

Ingredients

One 15-ounce can refried beans (about 1 cup)

1/2 teaspoon dried oregano

12 ounces (3 cups) shredded Monterey Jack cheese

1/2 rotisserie chicken, meat shredded (about 2-1/4 cups), bones and skin discarded

Freshly ground black pepper

One 16-ounce jar medium-spicy tomato salsa

Twelve 6-inch corn tortillas

Sour cream and pickled jalapenos, for serving

Directions

Preheat the oven to 375 degrees F. Stir together the beans, oregano and 1 cup cheese in a bowl. Add the chicken, season with pepper and stir until evenly combined.

Stir the salsa together with 1 cup water in a bowl, then transfer 1 cup to cover the bottom of a 9-by-13-inch baking dish. Stack the tortillas, wrap them in damp paper towels and microwave until warm and pliable, about 15 seconds.

Arrange the tortillas on a workspace, then divide the chicken filling among the tortillas (about 1/4-cup filling per tortilla). Roll the tortillas up like a cigar, then transfer them to the baking dish seam-side down, positioning the rolls so that the dish is filled evenly. Press the rolls gently with your hands so they begin to soak the sauce up. Pour the remaining salsa mixture over the rolled tortillas, then sprinkle with the remaining 2 cups cheese.

Bake the enchiladas until the cheese melts and the enchiladas are hot in the center, about 30 minutes. Serve hot with sour cream and pickled jalapenos.

CURRY ROASTED HALF CHICKEN AND PEPPERS

This is from Genevieve Ko in The New York Times cooking enewsletter. For this recipe, Genevieve wrote, "A half chicken, cut right between the breasts and back, is sold in most supermarkets and just what you want when cooking for one, offering both light and dark meat, and the juiciness that comes with all the bones. After it cooks — quickly, relative to a whole bird — it leaves you with two meals or one very hearty dinner. Here, this curry-rubbed chicken roasts over peppers and onion, which release their natural sweetness into the pan juices. It’s great over rice or with bread, and leftovers can be simmered with coconut milk for a stewed curry, or chopped and mixed with mayonnaise for a chicken salad sandwich."

Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; Yield: 1 to 2 servings

This was featured in "Cooking for One Can be Fun, Easy, and Delicious. Here's How." You can view the recipe at https://cooking.nytimes.com/recipes/1025395-curry-roasted-half-chicken-and-peppers.

Ingredients

4 tablespoons olive oil

2 garlic cloves, very finely chopped

2 tablespoons Madras or yellow curry powder

3 sweet bell peppers (red, orange and yellow), diced

1 large onion, diced

Salt and black pepper

1 whole half chicken (about 1-1/2 pounds), patted dry with paper towels

Lemon or lime wedges, for serving (optional)

Preparation

Heat the oven to 400 degrees. Line a sheet pan with parchment paper or foil for easy cleanup.

In a small bowl, mix the oil, garlic and curry powder. Toss the peppers and onion with 2 tablespoons of the curry oil. Spread in an even layer and sprinkle with salt and pepper.

Set the chicken over the vegetables and rub the remaining curry oil all over the bird and under the breast skin. Sprinkle the chicken all over with salt and pepper.

Roast until the chicken juices run clear when you stab the drumstick with a paring knife, about 35 minutes. If you’d like, squeeze lemon or lime juice all over before serving.