broccoli and pasta bake

http://www.recipezaar.com/recipe/Broccoli-and-Pasta-Bake-69217

Ingredients

• 8 ounces large spiral shaped pasta
• 1/3 cup butter
• 1/3 cup flour
• 3 cups milk or half-and-half
• 3/4 cup parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/8 teaspoon nutmeg
• 1/8 teaspoon thyme
• 2 cups shredded sharp cheddar cheese
• fresh broccoli, cut into small floweretts any amount
• fresh mushrooms, sliced, any amount desired
• grated swiss cheese or cheddar cheese, to cover top of casserole

Directions

1. Note: drain broccoli and mushrooms very well.

2. Steam broccoli until tender-firm.

3. Slice mushrooms, set aside.

4. Cook pasta until tender-firm, drain well.

5. Meanwhile, in a large bowl, melt butter in microwave; mix in flour, stir in milk. Heat in microwave pausing to stir occasionally until mixture boils and thickens.

6. Add parmesan cheese, salt, garlic, nutmeg, thyme and cheddar cheese; stir.

7. Return drained pasta to a large pot, add cheese mixture, cooked broccoli and mushrooms; mix well.

8. Pour into greased 9x13 casserole dish.

9. Sprinkle with grated cheese.

10. Bake uncovered in 350 degree oven for about 20 minutes.

Pan-Cooked Kale With Garlic and Olive Oil

(New York Times)

2 large bunches kale (about 1 1/4 pounds total)

Salt, preferably kosher salt

2 tablespoons extra virgin olive oil

2 garlic cloves, minced

Freshly ground pepper

1. Bring a large pot of water to a boil while you stem the kale and wash the leaves in two rinses of water. Fill a bowl with ice water. When the water comes to a boil, add a generous amount of salt and the kale. Blanch for four minutes, until the kale is tender. Transfer immediately to the ice water, then drain and squeeze the water from the leaves. Chop coarsely or cut in strips.

2. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and cook, stirring, until the garlic is fragrant, 30 to 60 seconds. Stir in the kale. Stir for a couple of minutes, until the kale is nicely seasoned with garlic and oil. Add salt and pepper to taste. Remove from the heat and serve.

Baked Radicchio and Mozzarella Pasta Recipe

• 2 tablespoons unsalted butter (1/4 stick)
• 2 medium garlic cloves, minced
• 1 medium white onion, small dice (about 1 cup)
• 7 medium Roma tomatoes (about 2 pounds), cored and coarsely chopped
• 3 heads Treviso radicchio (about 4 cups), ends trimmed and sliced crosswise into 1/2-inch strips
• 1/2 cup heavy cream
• 1 pound penne rigate or ziti pasta
• 8 ounces fresh mozzarella, small dice (about 1 1/2 cups)
• 1/2 cup finely grated Parmigiano-Reggiano

INSTRUCTIONS

1. Heat the oven to 400°F and arrange a rack in the upper third. Bring a large pot of salted water to a boil over high heat.
2. Melt butter in a medium saucepan over medium heat. When it foams, add garlic and onion, season well with salt, and cook until onion is translucent, about 4 minutes. Add tomatoes and let simmer until slightly reduced and thickened, about 10 minutes. Add radicchio and cream and cook until radicchio is wilted, about 5 minutes. Taste and adjust seasoning as necessary.
3. Meanwhile, cook pasta in the salted water for about half the time recommended on the packaging and drain. (Do not rinse.) Set aside.
4. Once the sauce has finished simmering, combine it with the half-cooked pasta and mix until the pasta is evenly coated. Place the pasta mixture in a 13-by-9-inch baking dish and sprinkle the mozzarella and Parmigiano over top. Place in the oven and bake until the mixture is bubbling, the pasta is al dente, and the top is golden brown, about 20 minutes.

http://www.chow.com/recipes/10694-baked-radicchio-and-mozzarella-pasta