- 3-Cheese Pumpkin Pasta
Casserole with Spinach
Have you heard the buzz? Casseroles are making a comeback. But these aren’t the canned soup versions from the '90s. Take this 3-cheese pumpkin pasta casserole with spinach, for instance. It’s rich, cozy, and perfect for feeding a group, yet still feels fresh with its ricotta and generous helping of spinach (gotta love the #health). Even better, it freezes beautifully for those nights when cooking isn’t on the agenda.
Pasta
Ingredients
Kosher salt and freshly ground black pepper
1 pound large shells or rigatoni
One 15-ounce can pumpkin puree
½ cup heavy cream
3 garlic cloves, peeled
1 tablespoon fresh thyme leaves, chopped
1 teaspoon crushed red pepper flakes
Pinch of freshly grated nutmeg (optional)
2 cups grated Gruyère cheese, divided
1 cup grated Parmesan, divided
6 ounces baby spinach
¾ cup ricotta
Directions
1. Preheat the oven to 450°F. Spray a large baking dish with nonstick spray.
2. Bring a large pot of salted water to a boil. Cook the pasta until very al dente, about 7 minutes or half of the time indicated on the package. Reserve ¼ cup of the pasta water, then drain, rinse with cool water and set aside.
3. In a large bowl, whisk together the pumpkin, heavy cream and the reserved ¼ cup pasta water. Grate in the garlic cloves, then stir in 1 teaspoon salt, a few grinds of pepper, the thyme, red pepper flakes and nutmeg, if using. Stir in 1½ cups of the Gruyère, half of the Parmesan and the spinach, then add the pasta and stir to coat.
4. Transfer the mixture to the prepared baking dish. Top with the remaining cheese and dollop with ricotta. Transfer to the oven and bake until bubbly, 20 to 25 minutes.
Soup
3.Instant Pot Mushroom Wild Rice Soup
Welcome to soup season, where the bowls are full and spoons are always at hand. Luckily, you don't need to rely on that fast-casual spot you're secretly fond of (hey, the soups are tasty!) or spend hours simmering to achieve dinner perfection. With an Instant Pot, you can whip up this creamy, comforting (and never too thick) mushroom wild rice soup in under an hour. Feel free to use your favorite mushrooms, and in case you're wondering, the leftovers reheat like a charm.
Ingredients
Extra-virgin olive oil
1 pound mushrooms (such as Baby Bella, shiitake or a mix), cleaned and quartered
Kosher salt and freshly ground black pepper
1 medium yellow onion, chopped
2 celery stalks, chopped
1 medium carrot, peeled and chopped
1 tablespoon fresh thyme leaves
½ tablespoon sherry vinegar
1 quart low-sodium chicken stock (or vegetable stock)
1 cup wild rice
½ cup half and half
Chopped fresh parsley, to garnish
Directions
1. Set the Instant Pot to Sauté on high. Add a few tablespoons of the olive oil and the mushrooms. Cook, stirring frequently, until the mushrooms release their water and begin to brown, 8 to 10 minutes. Add the onion and a generous pinch of salt; cook until the onion is soft and translucent, about 5 minutes.
2. Add the celery, carrot and thyme, and cook until aromatic and slightly soft, about 5 minutes. Stir in the vinegar, followed by the stock and rice. Add a generous pinch of salt and a few grinds of pepper.
3. Cover the Instant Pot and set to Pressure Cook or Steam on high for 12 minutes, then allow the steam to release naturally (Slow Release) for 10 minutes more. Remove the lid and check the rice for doneness; if it is too firm, return the lid and Pressure Cook on high for 3 minutes more, then Quick Release the steam.
4. Stir in the half and half. Taste and adjust the seasoning with salt and pepper as needed. Divide among bowls and top with the parsley before serving. Store leftovers in an airtight container in the refrigerator for up to 5 days.
4. Harissa Chickpea Stew with Eggplant and Millet
This dish is perfect for a cozy evening when you’re craving something comforting yet packed with bold flavors. It’s also a great make-ahead meal, as the flavors intensify the next day. Serve it with a side of crusty bread or a dollop of yogurt to balance the heat. It’s a vegan-friendly option that’s hearty enough to please both plant-based eaters and meat lovers alike!
Harissa
Ingredients
1 cup millet
Kosher salt
2 tablespoons ghee (or another neutral high-heat oil), divided
1 large Japanese eggplant
Freshly ground black pepper
1 onion, diced
3 garlic cloves, minced
One 14-ounce can puréed tomatoes
One 14-ounce can chickpeas, drained
2 tablespoons harissa paste
1 bunch cilantro, for garnish
Directions
1. Fill a medium saucepan with 2 cups water and add the millet and a pinch of salt. Bring to a boil, cover, reduce to a simmer and cook for 25 minutes. Once the millet is done cooking, remove the lid, fluff with a fork and allow to cool.
2. Meanwhile, heat 1 tablespoon of ghee or oil in a deep skillet over medium heat. Add the eggplant, season with salt and pepper, and cook until tender and golden brown, adding more ghee as necessary to prevent the eggplant from sticking to the skillet, about 10 minutes. Transfer the eggplant to a bowl and set it aside.
3. Add the remaining 1 tablespoon of ghee or oil to the same skillet, add the onion and cook until soft and golden brown, 8 to 10 minutes.
4. Add the garlic and cook for 2 more minutes. Season with salt and pepper, and then add the tomatoes, chickpeas and harissa. Return the eggplant to the skillet and reduce the heat to low; allow to simmer for 10 to 15 minutes.
5. Divide the millet between two bowls and top with the stew. Garnish with a few leaves of cilantro and serve warm.