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Shrimp Scampi
Beef Pot Roast
Chicken Parmesan
Baked Tilapia
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Chicken Stew
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Prosciutto & Puff Pastry Wrapped Asparagus
Tender spears of asparagus get all wrapped up in prosciutto and puff pastry for a delicious addition to your Easter menu.
Ready to use puff pastry sheets bake up airy and flaky.
Ingredients
- 24 spears of asparagus, tough ends removed
- 4 oz prosciutto di parma
- 1 sheet ready to use puff pastry, thawed
- 1 egg plus 1 teaspoon water for egg wash
Directions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Using a sharp knife, cut the prosciutto in half lengthwise.
- Wrap the pieces of prosciutto around the asparagus.
- Place the thawed puff pastry sheet on a lightly floured surface. Using a pizza slicer, cut the pastry into 1/2-inch strips for each spear of asparagus.
- Wrap pastry strips around each prosciutto-wrapped asparagus spear. Pinch the ends together.
- Place the wrapped asparagus, seam side down, on the prepared baking sheet and brush with the egg wash.
- Bake for 20 minutes or until golden brown and slightly puffed.
Although these nutritious veggies can be found in grocery stores all year long, asparagus is abundantly available in Spring.
Asparagus is low in calories, fat, cholesterol, and sodium, and one serving provides 60% of the recommended daily allowance of folate, a B-complex vitamin. Folate is important because it plays a role in DNA synthesis, encourages cell growth and repair, and is an essential vitamin for fetal development. Asparagus is also a good source of vitamin A, E, and K, iron, magnesium, zinc, and selenium, as well as fiber, thiamin, riboflavin, niacin, vitamin B6, copper, and manganese.
TIP: Asparagus can be kept fresh by wrapping the stem ends in a wet paper towel and storing in a plastic bag in the refrigerator
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Smoked Pork Sausages
Baked Salmon
Leg of Lamb
Baked Chicken Breasts
Spicy Chicken Wings
Honey Chicken Wings
Chicken Tenders
Fried Chicken
BBQ Beef Meatballs
Minestrone Soup
Mac-n-Cheese
Starches & Veggies
Salad Bar
Rigatoni Pie
Tender rigatoni pasta filled with a meat sauce, topped with cheese and baked until bubbly, and golden. This pasta dish is an elegant way to serve ordinary rigatoni. A springform pan for fast, easy removal and a no-fuss recipe has dinner on the table in no time!
Total Time: 1 hr 45 mins ¦ Makes: 8 servings
Note: You can use your favourite store-bought pasta sauce to save time.
Ingredients
1 lb rigatoni pasta
2 tablespoons olive oil, divided
1 lb ground beef
2 garlic cloves, crushed
1 teaspoon salt
1⁄4 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes
1 teaspoon finely chopped fresh basil
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
softened butter or non-stick cooking spray
1 1/2 cups finely grated Parmesan cheese, divided
8 ounces grated mozzarella cheese
Prosciutto, optional
Fresh sage leaves, optional
Stand rigatoni pasta on end in a springform pan.
Directions
- In a large pot of salted boiling water, cook pasta until slightly underdone (less than al dente); about 8 minutes. Drain. Toss pasta with 1 Tablespoon olive oil to coat. Add 1/2 cup grated Parmesan cheese; stir to coat pasta. Set aside.
- Heat remaining 1 Tablespoon olive oil in a large skillet over medium-high heat. Add ground beef. Cook, stirring occasionally until browned. Add garlic, salt, black pepper, red pepper flakes, oregano, and basil. Cook 2 minutes more.
- Add crushed tomatoes; simmer until thickened, about 20 minutes.
- Grease a 9-inch springform pan with butter, or use butter flavour non-stick cooking spray. Tightly pack pasta into pan, standing each piece on end. Spread meat sauce on top of pasta. With a spoon handle, gently push the meat sauce into the pasta holes filling each one up.
- Cover pan loosely with foil. Cook in a 375°F preheated oven for 15-20 minutes. Remove foil. Sprinkle mozzarella and remaining Parmesan cheese on top and bake, uncovered for another 10-15 minutes until cheese is bubbly and golden brown. Add prosciutto slices and sage leaves, if desired, and bake 5 minutes more. Remove from oven and let stand for 15 minutes. Run a knife around the edge to loosen and then unmold.
- Serve with garlic bread and a green salad.
Menu
Breaded Shrimps
Beef Pot Roast
Chorizo Sausage
Garlic Chicken
Breaded Scallops
Sweet & Sour Grouper
Honey Chicken Wings
BBQ Beef Meatballs
Fried Chicken
Chicken & Rice Soup
Mac-n-Cheese
Starches & Veggies
Salad Bar
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