LASAGNA ROLLUPS (from Family Circle)

Lasagna Roll-Up Casserole 2 1/2 cups beef mixture, from Slow Cooked Peppery Beef and Fusilli, gently heated 2 cups shredded mozzarella 1 cup ricotta 2 cups jarred marinara sauce, heated 12 lasagna noodles (from a 16 oz pkg), cooked per pkg directions 2 tablespoons grated Parmesan Directions Lasagna Roll-Up Casserole Heat oven to 375 degrees. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. In a large bowl, gently fold together beef mixture, 1/2 cup of the mozzarella and the ric tta. Spread 1 cup of the marinara in bottom of prepared dish. Place a cooked noodle on a flat work surface and spread about 1/4 cup of the beef and cheese mixture over the top. Roll up from a short end and place, seam side down, in baking dish. Repeat with remaining noodles and beef mixture. Spoon remaining marinara over roll-ups. Scatter remaining 1 1/2 cups mozzarella over sauce and sprinkle with Parmesan. Cover dish with foil and bake at 375 degrees for 30 minutes. Remove foil and bake 15 minutes more. Cool slightly and serve.

Slow Cooked Peppery Beef and Fusilli

Slow Cooked Peppery Beef and Fusilli 2 1/4 pounds beef chuck roast 1 1/4 teaspoons salt 1/2 teaspoon finely ground black pepper 1 tablespoon canola oil 2 cups grape tomatoes 1 1/2 teaspoons coarsely ground black pepper 1 bag (5 oz) baby spinach 1 pound fusilli pasta 2 tablespoons olive oil 2 tablespoons balsamic vinegar Directions Slow Cooked Peppery Beef and Fusilli Season beef with 1 tsp of the salt and the finely ground black pepper. In a large skillet, heat canola oil over medium-high heat. Add beef; sear on all sides, about 10 minutes. Coat slow cooker bowl with nonstick cooking spray. Add beef and distribute tomatoes around the sides. Sprinkle 1/2 tsp of the coarsely ground pepper over beef. Cover and slow cook on HIGH for 6 hours. Remove beef to a cutting board and shred with 2 forks. Return to slow cooker and stir in spinach until wilted. Add 1/2 tsp of the coarsely ground black pepper. Reserve 2 1/2 cups of the mixture for Lasagna Roll-Up Casserole. Meanwhile, cook pasta following package directions, about 11 minutes. Drain and reserve 1/2 cup pasta cooking water. Toss pasta with remaining 2 1/2 cups beef mixture and pasta water. Spoon pasta into a serving bowl and stir in olive oil, vinegar and remaining 1/4 tsp salt. Sprinkle remaining 1/2 tsp coarsely ground pepper over the top. Serve immediately. MY ROAST WAS a little bit bigger I cut two onions into three parts and placed them in the crockpot under the roast and I only used about a half a pound of pasta, and half the amounts of OO and vinegar. It was a bit on the bland side so I added extra spice to it.

Vegetable/Cheese Quiche

http://www.bettycrocker.com/recipes/impossibly-easy-vegetable-pie/569664c4-c405-4f0b-9fb6-720fd41bae39 I had a lot of the Vegetable Orzo dish that I made the other day left over and was wondering what to do with it, and I thought about QUICHE (the impossible way, of course). I substituted the veg/orzo mixture for the vegetables in this recipe and made it.

Crockpot Eggplant Parmesan

3 large eggs 1/3 cup prepared pesto 1/4 cup milk 1 1/2 cups plain bread crumbs 1/4 cup plus 2 tbsp grated Parmesan 4 cups spicy pasta sauce 2 medium eggplants (about 2 1/2 lbs total), peeled and cut into 1/2-inch rounds 1 pkg (8 oz) Italian cheese blend 1 pound spaghetti 2 tablespoons olive oil Fresh basil (optional) Directions In a medium bowl, whisk eggs, pesto and milk. In a second bowl, toss bread 'crumbs and 1/4 cup of Parmesan. Set aside 1/2 cup of the sauce. Coat slow cooker bowl with nonstick cooking spray. Spoon 1/2 cup of the sauce on bottom of slow cooker. Dip each eggplant slice in egg mixture, then bread crumb mixture, and place on a cutting board. Layer one-third of the eggplant slices into slow cooke r (about 8 pieces). Top with 1 cup sauce and 2/3 cup Italian cheese blend. Repeat twice. Cover and cook on LOW for 5 1/2 to 6 hours. During last 30 minutes of cooking time, bring a large pot of lightly salted water to a boil. Add spaghetti and cook 10 minutes. Drain and toss with remaining 2 tbsp Parmesan and the olive oil. Heat reserved sauce gently in microwave or saucepan. Serve alongside eggplant and spaghetti. Garnish with basil, if using. I ran out of the pesto, egg and milk mixture after the second layer, and I did not have any more pesto, so I used some spag. sauce, milk and egg for the last layer. While the eggplant was in the crockpot, I made a small batch of meatballs and when done, set them on top of the eggplant IN the crockpot, to keep them warm. I did NOT use spicy spag. sauce, just regular. I skipped the basil. For the spaghetti, I stirred in some parm. cheese, olive oil and butter. This was a very good meal.

ORZO ROASTED VEGGIES

Colorful Orzo Veggies

1pound asparagus, trimmed 3 bell peppers (red, green and yellow) 6 green onions, chopped 1cup grape tomatoes, halved 1 medium zucchini 4tablespoons extra-virgin olive oil, divided 1 garlic clove, crushed 1tablespoon Italian seasoning 1/2teaspoon salt 1/8teaspoon freshly ground black pepper 1cup orzo 2cups reduced-sodium vegetable or chicken broth 1/4cup pine nuts, toasted 3/4cup crumbled feta cheese Instructions Preheat oven to 350F. Cut vegetables, except tomatoes, into bite-size pieces. Place first 5 ingredients 'until brown. Add broth. Bring to a boil, reduce heat to low, and cook, covered, until liquid is absorbed. Add orzo to roasted vegetables. Mix well. Sprinkle pine nuts and cheese over top. Cover with foil and bake 30 minutes. Serve hot or at room temperature. Serves 8. I left out the pine nuts I was disappointed with the lack of flavor. Next time add HOISON SAUCE or some other sauce to give it some flavor.