Home
In this issue
April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Slow cooker Cheesy 'Baked' Spinach and Mozzarella Rigatoni will fool even an Italian nonna

Nealey Dozier



JewishWorldReview.com | To be honest I've never really quite understood the whole slow cooker phenomenon. I do understand the convenience it offers to busy parents with lots of mouths to feed, but as a household of two, I just haven't really ever experienced the need; my trusty Dutch oven has never failed me when I feel like cooking low-and-slow.

That said, a few months ago I brushed the dust off my slow cooker and am pleased to say that I have stumbled across a number of dinner hits. I've had fun cooking out of my comfort zone and learning along the way, and in the spirit of slow cooker week, I thought it would be fun to go beyond the stereotypical braise and stretch my sea legs.

I'd seen a few recipes for slow cooker "baked pasta" I was interested to try. The beauty of a such a casserole is in its simplicity. And while I have a super easy recipe that I already love, I wondered if the slow cooker could actually make it even easier. Turns out, yes it could. So if you hate doing dishes and have a little bit of time to burn, this version is definitely a winner. It requires absolutely zero prep with exponential results. (Unless you consider thawing spinach prep. If so, use fresh.)

My trick for a lovelier presentation (sorry, but serving anything out of a slow cooker just ain't pretty) is to transfer the pasta to an oven safe serving dish and finish it off in the oven. This gives it that signature cheesy "baked" crust and lets you bring it straight to the table. It's the best of both worlds!



CHEESY 'BAKED' SPINACH AND MOZZARELLA RIGATONI

SERVES: 6 to 8

  • 7 cups good-quality tomato sauce
  • 1 (16-ounce) package rigatoni, penne or ziti
  • 1 (16-ounce) container whole-milk cottage or ricotta cheese
  • 2 cups (8 ounces) shredded mozzarella cheese, divided
  • 1 (8-ounce) ball fresh mozzarella, chopped or pulled into bite-size pieces
  • 1 (10-ounce) package thawed frozen spinach, squeezed of excess liquid
  • 4 large cloves garlic, pressed or minced
  • 2 tablespoons olive oil
  • 2 1/2 teaspoons kosher salt
  • 1/2 teaspoon sugar
  • 1/8 teaspoon red pepper flakes 1
  • /2 cup grated Parmesan cheese



WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here.


Coat the inside of a 4- to 6-quart slow cooker with cooking spray.

Rinse and drain the rigatoni in cold water. In the bowl of the slow cooker combine the noodles, tomato sauce, cottage cheese, 1 cup shredded mozzarella, fresh mozzarella, spinach, garlic, olive oil, salt, sugar, and red pepper flakes. Stir to thoroughly combine the ingredients.

Turn slow cooker on low and cook for 3 1/2 hours, until pasta is tender. Sprinkle remaining mozzarella and Parmesan over the top. Cover and cook on high until cheese is melted, 15 to 20 minutes. (If making in advance or serving for company, transfer cooked noodles to an oven-proof serving dish, top with the remaining cheese, and finish in a 400 F oven until cheese is melted and golden, 15 to 20 minutes.)

Sign up for the daily JWR update. It's free. Just click here.

To comment, please click here.

Interested in a private Judaic studies instructor — for free? Let us know by clicking here.

(Nealey Dozier is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to: kitchn@apartmenttherapy.com.)




© 2013, APARTMENT THERAPY. Distributed by Tribune Media Services Inc.

Quantcast