Family-focused foods Hearty meals to bring the family together
Family Features | 10/19/2017, 4:24 p.m.
Tip: Serve with creamy polenta instead of pasta. In saucepan, combine 2 cups chicken stock, 2 cups milk, 2 tablespoons butter and 1 teaspoon kosher salt. Bring to boil and whisk in 1 cup instant polenta and cook, while stirring, 5 minutes. Add 1/4 cup grated Parmesan cheese and whisk to combine.
Spoon polenta into serving dish and make a well in middle. Place mushroom-kale mixture in well. Top with marinara sauce and one piece of chicken.
Grilled Mediterranean Stuffed Peppers
Prep time: 20 minutes
Cook time: 20 minutes
2 tablespoons olive oil, divided
1 1/2 cups (10 ounces) uncooked orzo pasta
1 can (14 1/2 ounces) vegetable broth
1 jar (23 ounces) Bertolli Rustic Cut Spicy Marinara with Traditional Vegetables Sauce, ivided
6 ounces crumbled feta cheese
1/2 cup (2 ounces) coarsely chopped smoked almonds
1/2 cup chopped fresh mint, divided
6 large red, yellow or orange bell peppers, top 1/2 inch removed and seeded
Heat grill to high.
In medium skillet on medium-high heat, heat 1 tablespoon oil. Add pasta; cook and stir 2-3 minutes, or until light golden brown. Stir in broth and 1 cup sauce; bring to boil.
Reduce heat to low; cover. Cook 4 minutes, or until pasta is al dente, stirring occasionally. Remove from heat; cool slightly.
Stir in cheese, almonds and 1/4 cup mint. Brush outsides of peppers with remaining oil. Grill 4-6 minutes, or until crisp tender and lightly marked on all sides, turning frequently; cool slightly.
Place peppers in center of 12-by-12-inch square of heavy duty foil. Bring sides of foil up and shape foil around each pepper, leaving tops open. Shape foil into stable base to secure peppers firmly. Keep upright while grilling.
Fill each pepper with 1 tablespoon sauce and about 3/4 cup orzo mixture. Grill peppers 8-10 minutes, or until filling is heated through. Remove from foil. Warm remaining sauce. Sprinkle with remaining mint before serving with warmed sauce.
To prepare peppers: Heat oven to 400 F. Prepare orzo mixture as directed but do not grill peppers. Fill raw peppers with orzo mixture and place on foil squares. Bring sides of foil up and seal tops to fully enclose each pepper.
Arrange on rimmed baking sheet and bake 20-25 minutes, or until peppers are soft and filling is heated through.
Three-Cheese Farmstand Cups
Prep time: 20 minutes
Cook time: 15 minutes
2 cups cooked mini penne pasta
1 cup small broccoli florets, cut into 1/2-inch pieces
nonstick cooking spray
1/4 cup mascarpone cheese
3 eggs, beaten
1/2 cup grated Parmesan cheese
1 jar (23 ounces) Bertolli Rustic Cut Sweet Peppers and Portobello Mushroom Sauce, divided
1 1/2 cups shredded mozzarella cheese, divided
1/4 cup chopped fresh basil
Heat oven to 375 F. Divide penne pasta and broccoli evenly between 12 standard muffin cups sprayed with cooking spray. Whisk in mascarpone until smooth; gradually whisk in eggs.
Stir in Parmesan, 2 cups sauce and 1/2 cup mozzarella cheese. Spoon 1/4 cup egg mixture over pasta and broccoli in each cup; with spoon press filling down gently. Bake 18-20 minutes, or until set.
Sprinkle tops with remaining mozzarella cheese halfway through bake time. Let stand 3 minutes before unmolding. Warm remaining sauce and serve over top of cups with basil.