Need to spice up your dinner time?
A zesty Italian dish can do the trick.
Here's Karin Calloway with a recipe she picked up in the big apple.
Last summer our family took a trip to New York City. Our last night in the city we enjoyed an Italian dinner at Cellini on East 54th Street. My dish was a baked pasta called Imbustata. The menu described it as pasta envelopes and it was amazing. I've come up with a simple way to prepare it at home and I've begun the recipe by sauteing a combination of chopped cremini mushrooms and ground chicken.
I'll season the chicken with some minced fresh garlic, dried oregano, basil and red pepper flakes and salt and pepper. Now I'll sir in some defrosted chopped frozen spinach and freshly grated Parmesan cheese.
The Imbustata at the restaurant used house-made pasta sheets to form the envelopes, but I'm using an at-home shortcut: No-boil lasagna noodles. The noodles soak in hot water with a touch of olive oil for 20 minutes, until they soften and become pliable.
Now I'll assemble the dish. First, I've combined marinara sauce with a little half and half and I'll spread some in the bottom of a baking dish. Next, take two lasagna sheets and form a plus sign. Now add some of the chicken mixture and fold over the sides of the pasta. Place in the baking dish and top with a little more sauce and parmesan.
These delicious little pasta parcels bake up in 30 minutes and are elegant enough to serve to company. Some crusty bread and a big tossed salad are all you need to complete your menu.
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