RACHAEL RAY COOKIE SHEETS RECIPES

Steps:

• Cook pasta rectangles in well-salted boiling water for about 6 minutes to soften, then drain, arrange in one layer on parchment and cover with towel
• Preheat broiler, with rack at center
• Wring all liquid out of the spinach in a kitchen towel
• In a medium skillet over medium heat, heat the EVOO, then add the garlic and zest and swirl
• Add the spinach, season with salt and black or red pepper, add a splash of chicken broth or water and heat through
• Remove from pan to a bowl
• Add chicken to spinach
• In a saucepot, melt butter over medium heat, whisk in flour to make a roux and add warm milk
• Thicken and season with salt, white pepper and nutmeg
• Keep warm while you assemble the cannelloni; if it gets too thick, add a splash of stock to thin out
• Add ¾ cup or so of sauce to chicken and spinach and about the same amount of Parm, then combine
• Pile 1/3 cup of filling on one end of each pasta sheet, roll cannelloni and arrange in a casserole dish
• Top with sauce and dot each roll with about 2 tablespoons passata and the remaining Parm
• Listicle: Rachael Ray 9" x 13" Ceramic Baker Broil until brown and bubbly, garnish with chopped parsley and serve from the casserole dish

Steps:

• Heat oil in a pot over medium-high heat, a turn of the pan
• Brown garlic, onion and lemon slices to caramelize surfaces then add herbs, peppercorns, stock, water and, most importantly, the large piece of rind
• Simmer 20 minutes then cool and strain
• Combine breadcrumbs and cream, and let stand for a few minutes
• Fluff moist breadcrumbs with fingertips and add to ground pork in mixing bowl
• Add salt, white pepper, egg, nutmeg, garlic, grated cheeses, EVOO and combine well
• Bring fortified stock to a low boil, add 3/4-inch rolled meatball/dumplings to the stock as you roll them
• Simmer 3-4 minutes then add pasta and cook 3-4 minutes more
• Wilt greens into soup, add lemon juice and serve in shallow bowls