Creamy Mushroom & Three-Cheese Ravioli
Creamy Mushroom & Three-Cheese Ravioli
Ingredients
625g packet fresh ricotta & spinach ravioli or agnolotti
1 tablespoon olive oil
500g cup mushrooms, sliced
3 garlic cloves, crushed
300ml light thickened cooking cream
½ cup grated cheddar cheese
½ cup flat-leaf parsley leaves, chopped + extra to serve
½ cup finely grated parmesan
Directions
Cook ravioli or agnolotti following packet directions.
Meanwhile, heat oil in a large frying pan over medium-high heat. Add mushrooms and garlic. Cook, stirring often, for 4-5 minutes or until mushrooms are just tender. Reduce heat to medium-low, stir in cream, cheddar cheese and parsley. Cook, stirring, until cheese melts.
Drain ravioli or agnolotti. Add to mushroom mixture. Season. Stir over medium-low heat until hot and well combined. Sprinkle with parmesan and extra parsley. Serve.
Cheesy Mushroom, Bacon & Veggie Pasta Bake
Cheesy Mushroom, Bacon & Veggie Pasta Bake
Ingredients
400g macaroni or penne pasta
2 teaspoons olive oil
1 brown onion, finely diced
2 garlic cloves, crushed
125g shortcut bacon, trimmed and diced
1 medium zucchini, finely diced
1 carrot, finely diced
400g button mushrooms, halved
250g cherry tomatoes, halved
1 ½ cups shredded cheese blend
Cheese sauce
80g butter, chopped
¼ cup plain flour
4 cups milk
1 cup shredded cheese blend
Directions
Preheat oven to 180˚C/160˚C fan-forced. Cook the pasta following packet directions
Meanwhile, heat oil in a large frying pan over a medium-high heat. Add onion, garlic and bacon. Cook, stirring often, for 3-4 minutes until onion softens. Add zucchini and carrot. Cook, stirring often, for 3 minutes until vegetables begin to soften. Stir in mushrooms and tomatoes. Cook, stirring occasionally, for 2 minutes. Add mushroom mixture to pasta. Set aside.
To make cheese sauce, melt butter in a medium saucepan over medium heat. Add flour. Stir until bubbling. Remove from heat and gradually whisk in milk. Return to heat, bring to the boil, stirring over medium heat until thick and smooth. Reduce heat and stir in cheese until smooth. Season. Remove from heat.
Add half the cheese sauce to the pasta mixture. Stir to combine. Spoon pasta mixture into a 12-cup capacity greased baking dish. Pour over remaining cheese sauce. Smooth top and evenly sprinkle with cheese blend. Bake for 40-45 minutes or until golden and bubbling. Serve.
Spinach, Ricotta & Mushroom Lasagne
Spinach, Ricotta & Mushroom Lasagne
Ingredients
Mushroom Bolognese
2 tablespoons olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 tablespoons tomato paste
400g pork mince
400g button mushrooms, sliced
2 teaspoons thyme leaves
800g can chopped tomatoes
Ricotta Topping
1¼ cups grated tasty cheese
100g baby spinach leaves
500g ricotta (used Perfect Italiano brand)
1 egg
½ cup finely grated parmesan
Lasagne
4 fresh lasagne sheets
100g baby spinach leaves
Directions
Mushroom Bolognese
Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring for 5 minutes until onion softens. Add tomato paste and cook for 1 minute.
Add mince and increase heat to medium-high and cook for 3-4 minutes until browned. Add mushrooms and thyme and cook for a further 3 minutes.
Add chopped tomatoes. Bring to the boil and simmer on low for 30-35 minutes until sauce thickens. Season to taste.
Ricotta topping
In a bowl, combine ricotta, egg, parmesan and remaining tasty cheese. Stir through spinach and season to taste.
Lasagne
Preheat oven to 200°C/180°C fan-forced. Lightly grease a 3 litre ovenproof dish.
Spread ½ cup sauce over base of dish. Top with 1 lasagne sheet, trimming to fit. Top with one third of the sauce, ¼ cup tasty cheese and lasagna sheet. Continue layering with remaining sauce, cheese and lasagne sheets.
Blanch spinach in a small pan of boiling water until just wilted. Drain and squeeze out excess moisture. Chop finely.
Spread mixture over lasagne. Bake uncovered for 40-45 minutes until golden. Stand 5 minutes before serving with salad.
Beef and Mushroom Stroganoff
Beef and Mushroom Stroganoff
Ingredients
⅓ cup plain flour
1tsp paprika
2 ½ tablespoons olive oil
750g lean beef stir-fry strips
1 brown onion, halved and thinly sliced
2 garlic cloves, crushed
400g mixed mushrooms, sliced (we used 100g button, 100g Swiss brown and 150g Portobello mushrooms)
1 cup beef stock
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
½ cup sour cream
⅓ cup flat-leaf parsley leaves, chopped
Fettuccine pasta or mashed potatoes, to serve
Directions
Combine flour and paprika in a large bowl. Season. Toss beef in flour mixture to lightly coat.
Heat 2 tsp oil in a large frying pan over high heat. Brown the beef in 3 batches using 2 tsp oil per batch. Transfer to a plate. Set aside.
Reduce heat to medium-high. Add remaining 1 tbs oil, onion and garlic to pan. Cook, stirring, for 3-4 minutes or until onion softens. Add mushrooms. Cook, gently stirring, for 4-5 minutes until mushrooms are just soft.
Return beef to pan. Stir in stock, Worcestershire sauce, tomato paste and sour cream. Season. Bring just to the boil, stirring often, until well combined and hot. Sprinkle with parsley. Serve with fettucine or mashed potatoes.
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