Lasagna Stuffed Squash, Pasta, and Salad

This one came straight out of my head, and while the plate looks awfully orange/yellow, it was actually quite yummy.

Stuffed Squash:

Halve two baby summer squash lengthwise, and lay out on a baking sheet. Spray lightly with olive oil, sprinkle with salt and pepper. Bake at 350 for about five minutes to get the cooking going. Meanwhile, mix about 1/2 C ricotta, a handful of mozzarella, and a smaller handful of parmesan in a bowl with an egg. Spoon this on top of the summer squash, and drizzle with a little tomato sauce if you have some in the fridge. Bake for another 10-15 minutes until tender and the cheesy topping is starting to brown.

Pasta with Tomatoes and Ricotta

I hesitate to include this, since it’s one of my fallback “I’m not cooking tonight” meals, but here goes. Put a pot of water on to boil, and a large saucepan/skillet with some olive oil. Heat the olive oil gently, and mince a clove or two of garlic. Saute the garlic very slowly – you don’t it to brown at all, just to infuse the oil. Dump in a can of diced tomatoes, and let that heat for a second. Mash the tomatoes with a potato masher until they’re all lovely and pulpy (I feel like I’m channeling Jamie Oliver right there). Simmer for a while (at some point the pasta water will boil; go ahead and add your pasta), with some salt, pepper, sugar, and fresh or dried basil. Add several heaping spoonfuls of ricotta and let them melt into the sauce, and turn down to low to keep warm while the pasta finishes cooking. Toss the noodles in the sauce, and let rest for a few minutes.

Results:

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