I swear I've tried these a billion different ways attending parties over the years. So creamy, easy to make, and quite pleasing to look at as well. Really neutral flavours everyone will love!
Wanna spice it up? Seed and dice a Jalapeno :)
Prep Time: 15 Min
Chill Time: 2 Hours
1. Split the cream cheese between both tortillas. Spread from the middle and work out towards the edge. Once evenly spread, sprinkle the onions, peppers, and parsley evenly between both tortillas.
2. Season each with sea salt / black pepper.
3. Start from the bottom and roll towards the other end gently pressing down on the roll with each fold to compress it.
4. Roll up in tinfoil and place in the fridge to cool for approximately 2 hours before slicing into. After slicing, line them on a nice serving plate and season with salt and pepper.
5. Makes approximately 16.
Prep Time: 20 Min
Cook Time: 55 – 65 Min
1. Bring a medium sized sauce pot to temperature on just below medium. Pour in the olive oil and give a minute to heat before adding in the garlic. Stir often and cook for 3 – 4 minutes, sprinkle in the red pepper flakes and cook another minute before stirring in the diced onions. Give a pinch of sea salt / black pepper and fry stirring often for 5 minutes.
2. Add the tomato paste and allow a minute to cook before pouring in the diced tomatoes. Bring to a boil. Add the dried herbs and sugar. Reduce heat to medium low, cover, and simmer 15 minutes stirring occasionally. Blend using an Immersion Blender (food processor or stand blender work as well). Taste and adjust salt / pepper.
3. Preheat oven to 350 F
4. Bring a large pot of cold water to a boil. Season liberally with sea salt and add the pasta. Cook to Al Dente according to package directions. Strain and set aside.
5. In a 2 ½ qt. Baking Dish, start by ladling some of the sauce in the bottom of the dish coating it entirely. Split the pasta into 2 portions and use the first portion as layer #1. Work the pasta into all sides of the dish creating a fairly even layer. Sprinkle with 1/3 of the shredded mozzarella / parmesan. Lay half the zucchini slices across the whole dish again creating another layer. Drizzle the zucchini with EVOO. Ladle more sauce over the layer of zucchini and repeat the layering again. Pasta, cheeses, zucchini, and EVOO. Ladle sauce through the middle of the dish leaving some of the green zucchini peeking out from all sides. Sprinkle with the remaining mozzarella / parmesan.
6. Bake uncovered 30 – 35 Min until thoroughly heated and cheese is starting to brown.
7. Garnish with fresh parsley or basil, grated parmesan, and a drizzle of EVOO.
Simple and delicious. Serve with a salad to keep things light as the beans and hot dogs are quite filling!
A few tips:
Even after being seeded Jalapeno's pack a bit of a kick. If you are serving to a group and are unsure of their tolerance levels, you could always switch to pickled jalapenos or even reduce the amount by making half the baguette the spicy side and the other without. This way everyone will enjoy the dish you've prepared!
I've garnished very simply with mashed avocado but you could also serve on the side some freshly chopped cilantro and perhaps your very favourite hot sauce? :)
Why the broiler? For me personally, I like the inside of the loaf to still have a bit of softness and chew, broiling simply puts a crisp on the top. You could always bake if you prefer the whole loaf to be nice and crispy but do so carefully as it can burn quite quickly.
Noodles and cheese are a classic pairing, they just work so well together. (Hello, Mac N Cheese as a kid?) By adding a few simple ingredients to the mix you can elevate your cheesy pasta in ways everyone will love!
This version is great because it's extremely hearty, flavourful, and colourful which looks great on the plate! Black Beans, Red and Green Onion, Jalapeno Pepper, and Sweet Red Pepper lend wonderful freshness to the dish and definitely give it a kick.
Layers of sliced vegetarian ham, crumbly ground beef 'less' round, and gooey mozzarella, baked up inside a puff pastry to perfection.
Jonathan - Happy Veg
Vegetarian 16 years and counting. I'll take all the baby animals please and thank you!