Garlic Parmesan Spinach Orzo

Serves 4

Ingredients

  • 2 teaspoons unsalted butter
  • 2 cloves garlic, minced
  • 1 large shallot, minced
  • 2 cups chicken or vegetable broth
  • 1 cup milk
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 cup orzo pasta
  • 3/4 cup freshly grated Parmesan cheese
  • 2 cups fresh spinach, chopped

Instructions

  1. Melt butter in a large sauté pan over medium-high heat and sauté mined shallots until tender, add the garlic for 30-60 seconds until fragrant (be careful not to burn).
  2. Add milk, broth, salt, pepper, and garlic powder. Stir with a whisk to deglaze the pan.
  3. With the burner set to medium add the orzo and stir. When mixture starts to boil, reduce the heat to low and continue to simmer, stirring occasionally until orzo is tender (about 10-12 minutes).
  4. Once the pasta is al-dente or your ideal softness, remove from heat. The sauce will be thin and thicken as it cools.
  5. Add the parmesan cheese and chopped spinach and fold into the orzo. Season with salt and pepper to taste.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Sausage Stuffed Shells in Roasted Butternut Squash

Makes 3-4 Servings

Ingredients

  • 1 butternut squash, peeled and cubed
  • 1 onion, sliced
  • 3/4 cup milk
  • 3/4 cup vegetable broth
  • 1 pound sausage
  • 2 cups spinach
  • 3 cloves garlic
  • 1 pound jumbo shells, cooked al dente
  • 15 ounces ricotta
  • 1 egg
  • 1/4 cup parmesan, shredded
  • Additional parmesan, shredded
  • Olive oil
  • Salt & pepper

Instructions

  1. Preheat oven to 400 degrees.
  2. Arrange onion and butternut squash in an even layer on a lined baking sheet.
  3. Drizzle with olive oil and season with salt & pepper. Roast for 40 minutes.
  4. Meanwhile, cook sausage over medium heat. When sausage is mostly browned, add spinach and garlic. Cook until spinach is wilted and remove from heat. 
  5. Place roasted butternut squash and onion in a food processor or large bowl. Puree with processor or immersion blender.
  6. Stir in milk and vegetable broth.
  7. Pour butternut squash sauce into base of a 9×13 baking dish.
  8. In a large mixing bowl, stir together ricotta, parmesan, and egg. Add sausage and spinach into ricotta and stir until evenly distributed.
  9. Fill cooked pasta shells with 3-4 tablespoons of filling.
  10. Arrange shells in butternut squash sauce in the 9×13 baking dish.
  11. Bake for 30 minutes covered with aluminum foil followed by 15 minutes uncovered.
  12. Option to serve with additional parmesan.

Thanks to the original recipe found here.