Easy Cheesy Tortellini:
- Whisk together 2 cups of store-bought marinara sauce and 1/3 cup ricotta cheese in your Villeroy & Boch Ceramicplus Square Baker. Taste your sauce. Depending on the brand on marinara, you may need to add some additional salt, pepper, and Italian Seasoning (mixture of oregano, thyme, basil available at your local supermarket spice aisle). Season to taste!
- Boil a large pot of water. Salt the water, and cook one pound of cheese tortellini until just tender. Approximately 2-3 minutes.
- Drain the pasta and add to the marinara mixture. Mix well to coat the tortellini with sauce. Top with 1/2 cup of shredded mozzarella cheese and 1/3 cup of Parmesan cheese. (Add more if you really love cheese!)
- Cover with foil. Either bake immediately or store for up to three days in your refrigerator.
- Preheat your oven to 350 degrees. Bake for 20 minutes. Remove the foil and bake until the cheese on top melts, approximately 10-15 minutes.
Penne with Sausage, Peppers, Mushrooms and Onions:
- Lightly oil your Villeroy & Boch Ceramicplus Lasagna Dish.
- Cook 1 box (16 ounces) of penne pasta in a large pot of salted boiling water until just tender. Drain the pasta.
- Remove the casings from 1 pound of turkey sausage. In a large skillet, thoroughly brown sausage.
- Add 2 cups sliced mushrooms, 1 large chopped onion and 2 large chopped bell peppers. Saute until vegetables are tender.
- Drain fat from the skillet.
- Add 1 jar of store-bought marinara sauce to the sausage and vegetable mixture.
- Add cooked penne to the Villeroy & Boch Ceramicplus Lasagna Dish. Spoon the sauce and vegetables over the penne. Gently toss to coat the penne.
- Cover Lasagna Dish with foil. Either bake immediately or store for up to three days in your refrigerator.
- Preheat your oven to 350 degrees. Bake for 30 to 35 minutes. Remove foil and sprinkle the top of the dish with 1/3 cup of shredded mozzarella cheese. Bake until cheese melts, approximately 5-10 minutes.
Rotini with Roasted Vegetables:
- You can make this recipe with any kind of vegetable: squash, carrots, zucchini, mushrooms, peppers, onions, etc. The trick is to cut the vegetables into evenly-sized pieces. This ensures that all of the vegetables cook at the same rate.
- Preheat your oven to 450 degrees.
- Peel four zucchini. Quarter the zucchini lengthwise and cut into one inch cubes. Cut two bell peppers into one inch wide pieces, discard the seeds and core. Peel and cut one yellow onion into one inch long pieces. Discard the woody ends of one bunch of asparagus and cut into one inch long pieces.
- Evenly spread the vegetables on a baking sheet. Lightly sprinkle with salt and pepper as well as one tablespoon of Italian seasoning mix. Drizzle with olive oil. Roast in the oven until tender, approximately 10-15 minutes.
- Cook one box of rotini pasta in a large pot of salted boiling water until just tender. Drain the pasta.
- Using your Villeroy & Boch Ceramicplus Lasagna Dish, combine the roasted vegetable mixture with one jar of store-bought marinara sauce (use a mushroom marinara if you want to add an additional vegetable) and one small tub of fat-free ricotta cheese.
- Taste your sauce. If needed, add some red pepper flakes, salt or pepper to taste.
- If you want to add more vegetables, combine one package of thawed chopped frozen spinach to the sauce and vegetable mixture. (Squeeze out excess water first using a paper towel or cheese cloth). Or if you don’t like spinach but want additional green veggies, add a can of drained baby peas.
- Gently combine the vegetable sauce mixture with the cooked rotini.
- Cover Lasagna Dish with foil. Either bake immediately or store in the refrigerator for up to three days.
- Bake in 400 degree oven for 25 minutes. Remove foil. Top with 1/2 cup of shredded mozzarella cheese and 1/3 cup of Parmesan Cheese. Bake until the cheese melts, approximately 5-10 minutes.