BABY SPOON WITH STOPPER RECIPES

Steps:

• In a large pot of salted boiling water, cook penne according to package instructions until al dente. Drain and set aside.
• In a large skillet over medium-high heat, heat 1 tablespoon oil. Season both sides of chicken with salt, pepper and oregano and cook until golden and no longer pink in the middle, 8 minutes per side. Transfer chicken a cutting board and let it rest for 5 minutes before slicing into strips.
• Make sauce: Add the white wine to deglaze the pan. When the wine is simmering, use a wooden spoon to scrape all the golden chicken bits from the pan. (They have a lot of flavor that you'll want in your sauce!)
• Add tomatoes and garlic and cook until the tomatoes soften slightly, about 2 minutes. Add cream and bring mixture back to a simmer. Add mozzarella and Parmesan and stir until the cheese melts. Season sauce with salt and pepper.
• Turn off heat and add in the cooked penne, baby spinach, parsley and red pepper flakes (if using). Toss until the pasta is evenly coated in sauce and the spinach has wilted slightly. Serve immediately.

Steps:

• Preheat oven to 350º. Bring a large pot of salted boiling water to a boil and cook lasagna noodles until al dente. Drain.
• In a large skillet over medium heat, heat oil. Add onion and garlic and season with salt, pepper, and red pepper flakes. Cook until onions are soft, about 5 minutes. Add spinach and cook until wilted. Stir in lemon zest and remove from heat.
• In a large bowl, stir ricotta, egg, and 1/4 cup Parmesan until combined then season with salt and pepper.
• Spread ricotta mixture onto one side of each lasagna noodle. Top with marinara and cooked spinach, then sprinkle with mozzarella and roll up tightly.
• In a large deep baking dish, spoon a layer of marinara on bottom of dish. Add the roll-ups and spoon more sauce onto each roll-up. Sprinkle more mozzarella and remaining Parmesan over each roll up. Bake until bubbly and melted, about 20 minutes.
• Garnish with parsley before serving.