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Cooking time: 50 minutes for menu Cooking schedule: see below for instructions
Not quite a Spaghetti Pie; not quite a Tuna Casserole. It's an updated, combined, healthier version. If you have a spring-form pan (like for cheesecake) you could use that, let it rest 5 minutes, and unmold for a proper timbale. I don't bother... The beans are for 2 meals.
Tuna Spaghetti Timbale with Ricotta Preparation and cooking time: 50 minutes
Pasta and tuna, but not with the usual cheese-y sauce. Half of the ricotta and egg work with the pasta to make a 'crust' and the rest of the ricotta adds a creaminess to the tuna. And there's a hidden layer of onion and mushrooms....
4oz (120gr) mushrooms
1 medium onion
2 ribs celery
2 cloves garlic
1 tbs olive oil
9oz (270gr) canned tuna, drained
4oz (120gr) spaghetti make a circle with thumb & index finger, app 1" (2.5 cm) in diameter
3/4 cup (6oz, 180gr) ricotta
1 egg
1 tsp dried oregano
1 tsp dried basil
1/2 cup (2oz, 60gr) shredded cheese
Cook pasta according to package directions.
Chop onion, celery, and mince garlic. Slice mushrooms. Heat oil in skillet over medium heat. Add onion, celery, mushrooms, garlic and sauté until tender.
Put tuna into a bowl and break it up with a fork. Add half of the ricotta and mix lightly.
In large bowl lightly whisk the egg. Add the rest of the ricotta, herbs and whisk.
When pasta is done, drain well. Toss to cool a bit (do not rinse) then add to the egg mixture along with 1/4 cup of shredded cheese. Mix well and put into a glass baking dish (mine is 9 inches square). Pat into place.
Spread onion/mushroom mixture evenly over the spaghetti. Spoon the tuna/ricotta mixture on top. Sprinkle with remaining 1/4 cup of cheese. Bake, covered with foil (or lid) at 400 F (200C) for 20 minutes. Remove foil (or lid) and bake 5 minutes longer. Serve.
8oz (240gr) green beans
1 1/2 cups (15oz, 450gr) white beans, cannellini, drained and rinsed
2 shallots
2 cloves garlic
2 medium tomatoes
2 tsp olive oil
10 medium sage leaves
1 tbs Balsamic vinegar
Top and tail beans... cut off the ends. Cut into 1 1/2 inch lengths (4cm). Chop the shallots. Mince the garlic. Roughly chop the tomato. Tear sage leaves in half.
Heat oil in nonstick skillet over medium heat. Add shallots, sauté until tender and transparent, about 7 minutes. Add sage, garlic and sauté another 3 - 4 minutes. Add both kinds of beans and tomato, cover, reduce heat to low and simmer 20 minutes, until green beans are tender and done. If they start to dry out add a tbs of water or chicken stock. When beans are done, uncover, stir in vinegar and serve.
Cooking schedule: 30 minutes |
Top, tail beans, cut |
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