Rural Missouri - April 2018 - 31
Mac & Cheese
Smoky Italian Mac & Cheese
2 poblano peppers
1 small box frozen corn, thawed and well-drained
10 ounces uncooked rotini or fusilli pasta
1/2 pound Italian sausage
3 tablespoons butter, melted
3 tablespoons ﬂour
3 cups milk
12 ounces pepper jack cheese, shredded
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup panko breadcrumbs
Heat broiler with oven rack 5-1/2 inches from heat. Place peppers and corn
on a foil-lined jelly-roll pan (keeping them separate) and broil for 10 minutes, turning after 5 minutes. Place peppers in a zip-top plastic freezer bag;
seal and let stand 10 minutes to loosen skins. Continue to broil corn for 15
minutes longer or until charred, turning every 3 minutes. Peel peppers and
discard seeds. Chop peppers. Reduce oven temperature to 400 degrees.
Cook pasta in boiling, salted water 8 to 10 minutes or until al dente. Drain
Cook sausage in a skillet over medium heat, stirring often to break into
small pieces, 3 to 4 minutes, then remove and drain well on paper towels.
Melt the butter in a large saucepan over medium heat; whisk in ﬂour until
smooth, and cook, whisking constantly, for 2 minutes or until golden. Slowly
whisk in milk, and cook, stirring often, 10 to 12 minutes or until thickened.
Remove from heat and gradually add cheese, stirring until smooth. Stir in
chopped peppers, corn, sausage, salt and pepper.
Gently combine cheese mixture and pasta in a large bowl, then sprinkle
with breadcrumbs and serve.
Spring Herb Pasta Primavera
1/2 pound orecchiette or penne pasta
1 red bell pepper, seeded and sliced into thin strips
6 to 8 stalks fresh asparagus, trimmed and cut into 1-inch pieces
1/2 cup green peas, frozen and unthawed
1 teaspoon sage
2 tablespoons parsley
1 lemon, zested and juiced
2 tablespoons olive oil, divided
1/4 cup goat cheese
Salt and pepper to taste
Bring a large pot of water to a rolling boil; season with salt. Add pasta and cook
according to package directions.
While pasta is cooking, prepare the vegetables and set aside. In a small
bowl, add chopped sage, parsley, lemon juice and zest; stir to combine, then
In a saute pan, add 1/2 tablespoon of olive oil. When oil is hot, add red pepper and asparagus and frozen peas, cooking until vegetables are crisp tender,
about a minute and a half (cook longer if less al dente vegetables are preferred).
Once pasta is cooked, drain water reserving about 1/4 to use in sauce.
Return pasta to pot and add vegetables, goat cheese, herb-lemon mix, remaining olive oil, black pepper and salt and the reserved pasta water. Gently toss
together until goat cheese has melted and coated the pasta. Taste and adjust
salt and pepper to taste; serve hot.
Baked Eggplant Parmesan
2 large eggs
2 tablespoons water
3/4 cup plain dry breadcrumbs
3/4 cup ﬁnely grated Parmesan, plus 2 tablespoons for topping
1 teaspoon each dried oregano and dried basil
Coarse salt and ground pepper
2-1/2 pounds large eggplant, peeled and sliced into 1/2-inch rounds
48 ounces chunky tomato or marinara sauce
1-1/2 cups mozzarella, shredded
Heat oven to 375 degrees. Brush two baking sheets with oil; set aside.
In a shallow bowl, whisk eggs and 2 tablespoons of water together. In another bowl, combine breadcrumbs, Parmesan, oregano and basil; season with
salt and pepper.
Dip eggplant slices in egg mixture, letting excess drip off, then dredge in
breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until
browned on other side, 20 to 25 minutes more. Remove from oven; raise oven
temperature to 400 degrees.
Spread 2 cups of sauce in a 9-inch-by-13-inch baking pan. Arrange half the
eggplant in the pan; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce and mozzarella; sprinkle with remaining
Parmesan cheese. Bake until sauce is bubbling and cheese is melted, 15 to 20
minutes. Let stand 5 minutes, then serve.
APRIL 2018 | RURALMISSOURI.COOP