And all the trimmings

Scrambled eggs benedict with roasted artichokes and pancetta

Larissa Doust — Thu, 29 Mar 2012 13:35:06 +0000

Eggs benedict are great for brunch. The biggest problem, however, is all that egg poaching. What a pain!

And to top it off, you also have to make a Hollondaise sauce, which isn’t super easy.

When I came across this recipe for scrambled eggs benedict, I thought “genius!”

The addition of artichokes, which I love, and pancetta, which I like more than a big slice of ham, made this dish sound even better.

The recipe came from Eating Well, so it’s supposed to be a bit healthier than regular Eggs Benedict. You use six whole eggs and four egg whites (although I accidentally dropped an extra yolk in mine, so it was seven and three). The original recipe also said to omit English muffins, which I did not do. In fact, I bought sandwich-size English muffins, which are huge!

The sauce on top was OK, but it was a bit heavy on the mayo. I really like mayonnaise, so it wasn’t terrible, but those who aren’t fans may want to cut back a bit.

It’s a very filling meal, and we had it for dinner one night. But it’d also be great for an Easter brunch!

Recipe: Scrambled eggs benedict with roasted artichokes and pancetta

Adapted from Eatingwell.com

2 14-oz cans artichoke hearts
4 teaspoons extra-virgin olive oil, divided
3 teaspoons chopped fresh oregano, divided, plus 4 sprigs for garnish
1/3 cup chopped pancetta
2 tablespoons mayonnaise
2 tablespoons nonfat plain Greek yogurt
2 teaspoons lemon juice
1 teaspoon water
6 large eggs
4 large egg whites
2 tablespoons reduced-fat cream cheese, (Neufchâtel)
1/4 teaspoon salt
Two sandwich-size English muffins

Preheat oven to 425 degrees.
Cut artichokes in half. Toss with 2 teaspoons oil and 2 teaspoons oregano. Place them on half of a large baking sheet. Spread pancetta in an even layer on the other half. Roast until the artichokes are just beginning to brown and the pancetta is crispy, 12 to 14 minutes.
Meanwhile, whisk mayonnaise, yogurt, lemon juice and water in a small bowl until smooth. Beat eggs and egg whites in a large bowl.
Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, folding and stirring frequently with a heatproof rubber spatula until almost set, about 2 minutes. Remove from the heat and fold in cream cheese, the remaining 1 teaspoon oregano and salt.
Toast English muffins.
To serve, put half an English muffin on each plate. Top each English muffin half with equal portions scrambled egg, crispy pancetta and creamy lemon sauce. Divide the artichokes among four plates. Garnish with oregano sprigs, if desired.

Chocolate pudding cookies with holiday candy

Larissa Doust — Wed, 28 Mar 2012 13:47:31 +0000

I had never heard of pudding cookies before coming across this recipe. Add a box of dry pudding mix to cookie dough?

Worth a try.

The original recipe called for mini Robin Eggs candy, those malt balls made by Whoppers in Easter colors and egg shapes. But since the husband doesn’t like malt balls – and I didn’t want to eat all these cookies by myself – I decided to swap them for Reese’s pieces pastel eggs. Same pretty Easter colors and shapes, but delicious peanut butter instead of malt.

I roughly chopped the peanut butter eggs so they were of varying sizes in the cookie.

So the verdict on chocolate pudding in cookies? Delicious!

My husband said he doesn’t typically like chocolate cookies because unsweetened cocoa powder can make them a bit dry. But the pudding mix didn’t seem to do that. These were moist, and had a decadently sweet pudding taste.

These can easily be made for any holiday; just mix up the candy for whatever you’re celebrating.

Recipe: Chocolate pudding cookies with holiday candy

Adapted from twopeasandtheirpod.com

1 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
1 (3.4 oz.) package chocolate instant pudding mix
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk chocolate chips
1 1/4 cups holiday candy, chopped

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat and set aside.
Using a mixer, beat together butter and sugars until creamy. Add in chocolate pudding mix, eggs and vanilla extract. Mix until smooth.
In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips and holiday candy.
Drop cookie dough by rounded tablespoons onto prepared baking sheet. Bake for 10-12 minutes, or until cookies are set. The middles will not be completely done. Remove cookies from oven and let cool on baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.

Strawberry dessert squares

Larissa Doust — Fri, 16 Mar 2012 15:54:22 +0000

It’s almost spring!

With dreary winter on its way out, I’m starting to get excited for all spring has to offer – warmer weather, blooming flowers and, of course, fresh produce.

Nothing says spring more than strawberries, which is mostly why I was drawn to this recipe.

This recipe doesn’t actually use fresh strawberries, which is kind of a bummer. It uses canned pie filling, which I usually avoid at all costs. I kind of wanted to come up with my own strawberry filling, but I wasn’t sure what combination of ingredients would bake as nicely as pie filling. Also, I wanted a quick sugar fix.

These are super easy to make, and pretty tasty too. They’re thick and moist, and the strawberry pie filling isn’t all that bad.

Recipe: Strawberry dessert squares

Adapted from More from Magnolia cookbook

1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs, at room temperature
1 tsp. vanilla extract
2 cups all-purpose flour
1/2 cup canned strawberry pie filling
confectioner’s sugar for dusting
baking spray

Preheat oven to 350. Spray Pam in a 13 x 9-inch baking pan.
With a mixer on medium speed, cream the butter with the granulated sugar until smooth, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add the vanilla. Add the flour and mix thoroughly.
Spread the dough evenly in the prepared pan. With a small, sharp knife (or toothpick), score into 20 squares. Place a teaspoon of pie filling in the center of each scored square.
Bake for 30 to 35 minutes. Cool to room temperature, then sprinkle with confectioner’s sugar before cutting and serving.

Corned beef and cabbage

Larissa Doust — Wed, 07 Mar 2012 16:07:20 +0000

My mom’s family is Irish. Well, Boston Irish. But that means every year on St. Patrick’s Day growing up, there’d be boiled corned beef and cabbage for dinner.

Mmm, boiled fatty meat and boiled stinky vegetable. Not the most appetizing meal for a child, who’d much rather go eat processed non-food from McDonald’s.

But, hey, traditions must continue, so I decided to make corned beef and cabbage for my husband and son this year. But I did it early, so I could share the recipe on this blog.

Now that I’m an adult the meal is…well, still not my favorite. Corned beef tastes OK but even when trimmed, it is really fatty. And I really don’t mind cabbage, but I should have cut it up much smaller. And boiling isn’t the tastiest way to cook cabbage.

My son loved the meat, my husband thought it was OK, and neither touched the cabbage. They did have some carrots, though. And I was the only one who had the horseradish cream, which I thought was delicious.

Next time I probably shouldn’t make delicious Irish soda bread the afternoon before this meal. We pretty much devoured that, so didn’t have much room left for a just-OK meal. But it’s tradition!

Recipe: Corned beef and cabbage

Adapted from skinnytaste.com

2.5 pounds corned beef, trimmed
1 cup baby carrots
1 head of cabbage, chopped into bite-size pieces
1 tbsp. prepared grated horseradish
1/4 cup sour cream
1/4 tsp. dijon mustard
salt and pepper to taste

In a large pot, place brisket (and seasoning packet, if included with your meat) and enough water to cover. Simmer, covered for about an hour per pound. When meat is tender add carrots. Boil for about 10 minutes, then add cabbage. Cook another 15- 20 minutes, until tender.
When vegetables are cooking, make horseradish cream. Combine horseradish, sour cream, dijon mustard and salt and pepper in a bowl. Stir to combine.
Remove the meat and place on a cutting board. Slice the meat across the grain into thin slices. Serve with vegetables and horseradish cream.

Homemade Snickers

Larissa Doust — Fri, 10 Feb 2012 19:54:21 +0000

Have you jumped on the Pinterest bandwagon yet?

I recently joined, and have been spending a majority of my time looking at recipes other people have pinned. It’s a great way to get ideas for new dishes, but it seems the majority of the food people post is very unhealthy. We’re talking outrageous desserts, like these homemade Snickers. Good for my mouth, bad for my hips.

Good thing my brain prefers to listen to my mouth.

So anyway, I whipped up these Snickers the other day, since the blogger who originally posted them assured me they were easy to make. She was right!

The top and bottom layers are just melted chocolate chips and peanut butter. The caramel is just melted caramel bits, mixed with a bit of heavy whipping cream. The “nougat” is probably the toughest layer, but even that is no more difficult than making fudge. Probably because it’s not actually nougat, but is pretty much fudge. I looked up a real nougat recipe, and it sounds way more difficult. But these still taste just like a real Snickers bar!

The only time consuming bit of the whole recipe is waiting for the individual layers to cool and harden completely before adding the next layer. But stick the pan in the refrigerator after each layer, and it only takes a few minutes.

I didn’t add quite as many peanuts as the original recipe called for, and my husband said I should have added them all. Oh, and I also noticed that in a real Snickers bar, the peanuts are actually in the caramel, not the nougat. I think it’s probably easier for home bakers to mix the peanuts into the nougat, though. Still tastes great!

The only other thing I should mention is this makes a TON of Snickers bars. I cut them into squares, because they’re pretty rich and you can only eat one or two at a time. I even served them at a Super Bowl party and still had a ton left over. Luckily they store well in the fridge!

Recipe: Homemade Snickers

Adapted from howsweeteats.com

2 1/2 cups milk chocolate chips, divided
1/2 cup peanut butter, divided
1/4 cup unsalted butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow fluff
1/4 cup peanut butter
1 1/2 cup salted peanuts chopped, roughly chopped
1 tsp vanilla extract
1 11-ounce bag of caramel bits
1/4 cup whipping cream
1 1/4 cups milk chocolate chips
1/4 cup peanut butter

Thoroughly grease a 13×9 baking pan.
Melt 1 1/4 cups chocolate chips with 1/4 cup peanut putter in the microwave for 1 minute on half power. Stir until melted (continue microwaving at 15 second increments if needed), and then pour into the baking dish and spread until even. Let cool and harden completely.
Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely.
Combine caramel and whipping cream in a saucepan over low heat. Let melt, stirring occasionally, until smooth. Pour over nougat layer and let cool completely.
Melt remaining 1 1/4 cups chocolate and 1/4 cup peanut butter microwave (just like step No. 2), then pour over caramel and spread until even. Let cool and harden completely.
Refrigerate for at least one hour before serving, then cut as desired. These can stay at room temperature, but they do get gooey. Keep them refrigerated for best results.

Apple cupcakes with cinnamon marshmallow frosting

Larissa Doust — Fri, 07 Oct 2011 22:19:13 +0000

Last weekend we visited a local apple orchard and picked some apples right of the trees. Well, we picked about six before it started raining and we headed to the farm market to buy a bag of pre-picked ones.

But still – we had a lot of apples at our house this week!

Most of them we ate straight from the bag. But I wanted to make some delicious recipe with the others. I came across this recipe online, and figured I couldn't go wrong with cupcakes. Especially ones that were topped with a cinnamon marshmallow frosting.

The recipe was pretty straightforward. I was a little worried when the recipe said the muffin cups would be full when you placed the batter in them. I probably should have gone with my instinct and not filled them quite so full. They totally overflowed and made enormous, square muffin tops. I tore off most of the extra edging so I had more normal looking cupcakes.

Then I got to the frosting part. You're supposed to put some brown sugar, reconstituted dried egg whites and cream of tartar over a double boiler on the stove and beat on high for 5 to 7 minutes.

Except I don't have a hand mixer.

I could have taken it off the heat and mixed it in my stand mixer, but I figured there was probably a reason the recipe's authors wanted it over the heat. So I got out my trusty whisk and beat it by hand for 6 minutes.

And boy are my arms tired.

Actually, it wasn't really all that difficult. The frosting got thick and glossy, just like it was supposed to.

The recipe did make a TON of frosting. It would have been nice to have a couple extra cupcakes to spread it on.

Recipe: Apple cupcakes with cinnamon marshmallow frosting

Adapted from eatingwell.com

Cupcakes

1 1/2 cups shredded peeled apples
1/2 cup diced dried apples
3 tablespoons packed light brown sugar, plus 3/4 cup, divided
1 teaspoon ground cinnamon, divided
1/3 cup canola oil
2 large eggs
1 teaspoon vanilla extract
3/4 cup whole-wheat pastry flour
3/4 cup cake flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk

Frosting

1 cup light brown sugar
1/4 cup water
4 teaspoons dried egg whites, reconstituted according to package directions (equivalent to 2 egg whites)
1/4 teaspoon cream of tartar
Pinch of salt
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon, plus more for garnish

To prepare cupcakes: Preheat oven to 350 degrees. Line 12-14 muffin cups with cupcake liners or coat with cooking spray.
Combine shredded and dried apples in a bowl with 3 tablespoons brown sugar and 1/4 teaspoon cinnamon. Set aside. Beat oil and the remaining 3/4 cup brown sugar in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in eggs one at a time until combined. Add vanilla, increase speed to high and beat for 1 minute.
Whisk whole-wheat flour, cake flour, baking soda, salt and the remaining 3/4 teaspoon cinnamon in a medium bowl.
With the mixer on low speed, alternately add the dry ingredients and buttermilk to the batter, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Stir in the reserved apple mixture until just combined. Divide the batter among the prepared muffin cups. (The cups will be full, which will cause cupcakes with enormous tops. Make one or two additional cupcakes to keep this from happening.)
Bake the cupcakes until a toothpick inserted into the center of a cake comes out clean, 20 to 22 minutes. Let cool on a wire rack for at least 1 hour before frosting.
To prepare frosting: Bring 2 inches of water to a simmer in the bottom of a double boiler (see Tip). Combine 1 cup brown sugar and 1/4 cup water in the top of the double boiler. Heat over the simmering water, stirring, until the sugar has dissolved, 2 to 3 minutes. Add reconstituted egg whites, cream of tartar and pinch of salt. Beat with an electric mixer on high speed until the mixture is glossy and thick, 5 to 7 minutes. Remove the top pan from the heat and continue beating for 1 minute more to cool. Add vanilla and 1/2 teaspoon cinnamon and beat on low just to combine. Spread or pipe the frosting onto the cooled cupcakes and sprinkle cinnamon on top, if desired.

Apple, brie and spinach quesadillas

Larissa Doust — Thu, 29 Sep 2011 22:21:00 +0000

Everyone knows quesadillas are delicious. But sometimes they need to be changed up a bit.

Try trading in the chicken and jack (or cheddar) for some delicious brie, tart apples and tasty spinach!

These are just as easy to make as a traditional quesadilla. There are only two ingredients for the sauce. Then you just have to slice some cheese and an apple, grab a handful of spinach and you're good to go!

The magazine I found the recipe in called these an appetizer, but I made them for dinner one weeknight.

The original recipe also called for arugula instead of spinach, but my grocery store was out of arugula. So I swapped it for spinach to tasty results! The spinach is also milder than arugula, so many may prefer it instead.

Recipe: Apple and brie quesadillas

Adapted from myrecipes.com

1 tablespoon Dijon mustard
2 teaspoons apple cider
3 (10-inch) flour tortillas
6 ounces Brie cheese, rind removed and cut into 1/4-inch-thick slices, divided
1 Fuji apple, cored and cut into 1/4-inch-thick slices (about 1/2 pound), divided
3 cups spinach, divided
3/4 teaspoon freshly ground black pepper, divided

Combine mustard and cider in a small bowl; stir well.
Heat a large nonstick skillet over medium heat. Spread each tortilla with about 1 1/2 teaspoons mustard mixture. Place 1 tortilla, mustard side up, in pan. Arrange one-third of cheese slices over half of tortilla; cook 1 minute or until cheese begins to melt. Arrange one-third of apple slices over cheese; top with 1 cup spinach. Sprinkle with 1/4 teaspoon pepper. Fold tortilla in half; press gently with a spatula. Cook 2 minutes on each side or until golden brown. Remove from pan. Repeat procedure twice with remaining ingredients. Cut each quesadilla into 4 wedges.

Caramel apple oatmeal cookies

Larissa Doust — Wed, 28 Sep 2011 22:37:37 +0000

Whenever I'm at the grocery store, I like to peruse the baking aisle. Even if I'm not really planning on making anything, I like to dream about cookies and cakes and all things delicious.

Last year while looking in the chocolate chips section, I found something new – cinnamon chips! Have you tried them? They're amazing in oatmeal cookies.

This year, I found caramel bits. I'm not sure if they're new or if I've just never seen them before, but they're genius! Trying to chop a caramel square is next to impossible. Now you don't have to!

I bought the caramel chips and came home to find a recipe to use them in. Caramel apple oatmeal cookies sounded pretty delicious.

It's pretty much a basic cookie recipe with caramel bits and dried apples instead of chocolate chips. Perfect for fall!

The cookies were sweet, but the flavors melded nicely. I chopped the dried apples to about the same size as the caramel bits, so there were a nice even amount of both in each cookie. Super tasty!

Recipe: Caramel apple oatmeal cookies

Adapted from Cooking Light

6 3/4 ounces all-purpose flour (about 1 1/2 cups)
1 1/2 cups old-fashioned rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
3/4 cup packed brown sugar
6 tablespoons unsalted butter, softened
2 teaspoons vanilla extract
1 large egg
3/4 cup finely chopped dried apple slices
3/4 cup caramel bits or 16 small soft caramel candies, chopped

Preheat oven to 350 degrees.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next four ingredients (through salt) in a bowl; stir well.
Place sugars and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well. Gradually add flour mixture; beat at low speed until just combined. Fold in apple and caramel bits.
Drop dough by 2 teaspoonfuls 2 inches apart onto baking sheets. Flatten balls slightly with hand. Bake for 8-9 minutes. Cool on pans 3 minutes. Remove cookies from pans; cool completely on wire racks.

Sweet potato raviolis with lemon-sage brown butter

Larissa Doust — Tue, 27 Sep 2011 22:01:03 +0000

Happy autumn, everyone!

I feel like I got a late start this year, as I spent the last couple of weeks on vacation in places where it's eternal summer. Typically I like to start cooking fall recipes the day after Labor Day.

But now that I'm home, I'm ready for apples, pumpkin, caramel and all the other delicious flavors of fall!

I found this recipe in an old Cooking Light magazine. I've never made raviolis before, because they always seemed too difficult. But these were simple enough – just use wonton wrappers as the noodles.

I cut down the cooking time by microwaving the sweet potatoes instead of baking them in the the oven. Five minutes as opposed to 40 minutes seemed much better, and since they were being peeled and mashed anyway, I didn't see a problem.

I also substituted goat cheese for the Parmesan cheese. I just like goat cheese better, although I'm sure both would be tasty.

These definitely tasted like fall. They were sweet (obviously), and the cinnamon and nutmeg added to that cozy flavor. They were a bit rich, however. I ate about three.

I served them alongside a roast chicken. They'd also be great for Thanksgiving, as they aren't a ton of work, but look very elegant.

Recipe: Sweet potato raviolis with lemon-sage brown butter

Adapted from Cooking Light magazine

1 (1-pound) sweet potato
2 tablespoons goat cheese or grated fresh Parmesan cheese
1/2 teaspoon salt, divided
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
24 wonton wrappers
1 large egg white, lightly beaten
6 quarts water
Cooking spray
3 tablespoons butter
1 tablespoon chopped fresh sage
1 tablespoon fresh lemon juice
1/8 teaspoon freshly ground black pepper
Sage sprigs (optional)

Pierce potato several times with a fork; place on a paper towel in the microwave. Microwave 5 minutes or until soft and cooked through. Cool. Peel potato; mash. Combine potato, cheese, 1/4 teaspoon salt, cinnamon, and nutmeg in a small bowl.
Working with two to four wonton wrappers at a time, spoon 1 tablespoon potato mixture into center of each wrapper. Brush edges of dough with egg white; bring 2 opposite corners to center. Press edges together to seal, forming a triangle. Repeat procedure with remaining wonton wrappers, potato filling, and egg white.
Bring 6 quarts water to a boil. Add 8 ravioli; cook 2 minutes or until done. Remove ravioli from pan with a slotted spoon. Lightly coat cooked wontons with cooking spray; keep warm. Repeat procedure with remaining ravioli.
Melt butter in a small skillet over high heat. Add chopped sage to pan; cook 1 minute or until butter is lightly browned. Stir in remaining 1/4 teaspoon salt, juice, and pepper. Drizzle butter mixture over ravioli. Garnish with sage sprigs, if desired.

Healthier macaroni and cheese

Larissa Doust — Thu, 01 Sep 2011 21:58:55 +0000

It's back-to-school time for all you parents out there. Well, those of you with school-age children. I'm not quite there yet.

Anyhoo, I'm guessing back-to-school means schedules get crazier and bedtimes get earlier. It's probably tough trying to get a healthy, filling meal on the table for dinner. Something that your kids will actually eat.

Cooking Light actually came through here. They took a comfort food that's known for its abundance of fat and calories, and actually did make it a bit healthier.

The buttery bechamel sauce that's typical with homemade mac n' cheeses is replaced with butternut squash, nonfat milk, chicken broth and nonfat Greek yogurt. You take out the bad stuff, and add some nutrients in there instead!

The trio of cheeses that replaces cheddar or (yuck) American cheese is actually much lower in calories, too, according to Cooking Light. The calorie count goes to 390 per serving from 908 per serving.

Not that your kids will care about all that. They'll just be happy you served mac n' cheese, and it looks like normal mac n' cheese!

Of course, if you don't care about any of that health stuff, I totally recommend this recipe.

Recipe: Healthier macaroni and cheese

Adapted from Cooking Light

3 cups cubed peeled butternut squash (about 1, 1-pound squash)
1 1/4 cups fat-free, lower-sodium chicken broth
1 1/2 cups fat-free milk
2 garlic cloves
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fat-free Greek yogurt
1 1/4 cups (5 ounces) shredded Gruyere cheese
1 cup (4 ounces) grated pecorino Romano cheese
1/4 cup (1 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided
1 pounded macaroni noodles
Cooking spray
1 teaspoon olive oil
1/2 cup panko breadcrumbs
2 tablespoons chopped fresh parsley

Preheat oven to 375 degrees.
Combine squash, broth, milk and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove drom heat.
Place the hot squash mixture in a blender. Add salt, pepper and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyere, pecorino Romano and 2 tablespoons Parmigiano-Reggiano. Stir until combined.
Cook pasta according to package directions; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13×9-inch glass or ceramic baking dish coated with cooking spray.
Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat tipping with cooking spray.
Bake for 25 minutes or until bubbly. Sprinkle with parsley and serve immediately.