Baked to perfection - pasta recipes - Recipe

Vegetarian Times, Dec, 2000 by Patsy Jamieson

pasta dishes that are irresistibly rich and creamy, yet low in fat

For most Americans, the words baked pasta conjure images of macaroni and cheese or Italian lasagna. But the possibilities for baking pasta are much broader and run the gamut from a homey noodle kugel or satisfying penne-broccoli pie to a sophisticated winter squash lasagna.

Pasta al forno (from the oven) offers the cook many choices for healthy, low-fat fare as well. You can use flavorful vegetable-based sauces rather than cream sauces. Low-fat dairy products can easily replace their full-fat counterparts. It's even possible to make a creamy-textured gratin without any dairy at all. Tofu blended with poached garlic and vegetable broth makes a silky, rich-tasting sauce. In addition, you'll find that just a sprinkling of Parmesan in the topping goes a long way toward giving the dish a brown, crusty finish.

The best reason for baking pasta is obvious: Dinner is ready when the hungry hordes descend. Whether you're attending a neighborhood potluck dinner, entertaining adults or feeding the collective appetites of adolescents, these recipes offer the cook the luxury of a make-ahead meal.

Savory Noodle Kugel with Fresh Herbs and Scallions

6 SERVINGS

I first discovered this easy, comforting noodle pudding in a cookbook by the grande dame of Canadian cooking, the late Madame Jehane Benoit. Sadly, I no longer have the cookbook, but since the recipe is so simple I had committed the idea to memory. Over the years I've experimented with low-fat dairy products and trimmed away excess fat grams.

2 tsp. grated lemon peel
2 slices whole-wheat sandwich bread,
  crusts removed, torn into large
  pieces
2 tsp. olive oil
8 oz. dry, wide or medium egg noodles
  (6 cups)
2 large eggs
1 1/2 cups 1% fat cottage cheese
1 cup reduced-fat sour cream or plain
  low-fat yogurt
5 scallions (white and light green
  parts), chopped
3 Tbs. chopped fresh flat-leaf parsley
3 Tbs. chopped fresh dill

1. Bring large pot of lightly salted water to a boil. Preheat oven to 325 [degrees] F. Coat 8-inch square or other 2-quart baking dish with cooking spray. Sprinkle with lemon peel and set aside.

2. In food processor, process bread until coarse crumbs form. Add oil and pulse until blended. Set aside.

3. Add noodles to boiling water; stir to prevent sticking. Cook, stirring often, until barely tender, 2 to 3 minutes. Drain, rinse under cold running water until completely cool, then drain again. Set aside.

4. In large bowl, whisk eggs. Add cottage cheese, sour cream, salt and pepper to taste; whisk until blended. Add scallions, parsley, dill and reserved noodles; mix with rubber spatula. Scrape into prepared baking dish. Sprinkle evenly with reserved bread crumb mixture. (Kugel can be made ahead to this point. Cover and refrigerate up to 8 hours. Bring to room temperature before baking.)

5. Bake kugel, uncovered, until lightly browned and set, 35 to 40 minutes. Let cool slightly before serving.

PER SERVING: 1.83 CAL.; 13G PROT.; 5G TOTAL FAT (1G SAT. FAT); 19G CARB.; 96MG CHOL.; 355MG SOD.; 1G FIBER

Eggplant and Rigatoni Gratin

8 SERVINGS EGG- & DAIRY-FREE

This dish evolved from an improvisation with leftovers. At the end of a busy week of recipe testing, my refrigerator was crammed with batches of an eggplant-tomato pasta dish and various versions of caramelized onions seasoned with fennel seeds and black olives. I simply mixed everything together, covered it with Parmesan and bread crumbs and produced this extremely flavorful gratin for a family supper. Here is a formalized version, worthy of company.

3 Tbs. olive oil
1 small eggplant (8 oz.), cut into
  3/4-inch cubes (3 cups)
2 medium onions, chopped
6 medium cloves garlic, minced
4 tsp. fennel seeds, crushed
1/2 cup dry white wine or
  low-sodium vegetable broth
28-oz. can diced tomatoes
3/4 cup canned crushed tomatoes
2/3 cup kalamata olives (4 oz.), pitted
1/3 cup chopped fresh flat-leaf parsley
1/4 tsp. freshly ground pepper
1/2 cup plain dry bread crumbs
12 oz. dry rigatoni pasta (5 cups)
1/2 cup pine nuts (2 oz.)

1. In large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add eggplant and cook, turning often, until tender and browned, 5 to 7 minutes. Transfer to large plate and set aside.

2. Add another 1 tablespoon oil to skillet and reduce heat to medium. Add onions and cook, stirring often, until tender and lightly browned, 7 to 9 minutes. Add garlic and fennel seeds; cook, stirring, 30 to 60 seconds. Add wine, reduce heat slightly and simmer 1 minute. Add diced tomatoes and mash with potato masher. Add crushed tomatoes, olives and reserved eggplant; simmer, stirring occasionally, until flavors have blended, about 10 minutes. Stir in parsley and pepper. Transfer to large bowl and cool to room temperature.

3. Bring large pot of lightly salted water to a boil. Preheat oven to 425 [degrees] F. Coat 13 x 9-inch or other 3-quart baking dish with cooking spray (see Note). In small bowl, mix together bread crumbs and remaining tablespoon oil. Set aside.