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Menu Plan for Fall I: Week 6, Day 5

Spaghetti Timbale with Tuna 
Cannellini with Tomatoes and Sage 

Cooking time:   45 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. This should finish the ricotta.

Spaghetti Timbale with Tuna

Total time: 50 minutes
    Spaghetti Pie with Tuna. The spaghetti forms a thick layer on the bottom with the tuna and cheese in layers on top.  If you used a spring form pan you could let it cool a bit and then unmold it for a proper timbale.  We're never that patient.

 Ingredients:

• 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

 Instructions:

• 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 and garlic 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 top. 
• 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.

Cannellini with Sage, Garlic and Tomatoes 

Total time: 5 minutes  

 Ingredients:

• leftover beans

 Instructions:

• Gently reheat

Cooking schedule: 45 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, pot and colander for pasta, medium bowl, medium skillet, baking dish, small saucepan or dish for reheating beans Put water on high heat for pasta Turn oven on, 400F (200C) Take cannellini from fridge Chop onion, sauté Chop celery, add to onion Slice mushrooms, add to onion Mince garlic, add to onion

Open, drain tuna Mix tuna, ricotta Cook pasta Whisk egg Add ricotta, herbs to egg, whisk      Pause while pasta finishes Drain pasta, toss to cool Add pasta to egg, mix Put pasta in baking dish, pat down Assemble rest of pie, cover, bake       15 minute break while everything cooks Uncover timbale, finish Reheat cannellini, Serve

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By Katie Zeller

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