I changed up the original recipe a bit by adding chard to punch up the nutritional value of this dish. It’s a satisfying Italian supper from Woman’s Day Magazine.

• 8 ounce(s) uncooked ziti rigati pasta
• 1 tablespoon olive oil
• 1 medium red bell pepper, chopped
• 2  cubanelle peppers, chopped (optional, I didn’t use)
• 1 medium onion, chopped
• 1 bunch Swiss chard, washed well, dryed, ribs removed and chopped
• 12 ounce(s) (4 links) spicy or sweet Italian sausage (I used chicken sausage)
• 1 cup(s) part-skim ricotta
• 1 1/2 cup(s) shredded part-skim mozzarella (divided)
• 1/4 cup(s) grated Parmesan (divided)
• 1/4 cup(s) chopped parsley
• 2 cup(s) (from a 24- or 26-oz jar) marinara sauce (divided)

Heat oven to 400ºF. Cook pasta in a large pot of lightly salted water as package directs for al dente or firm texture.

Meanwhile, heat oil in large nonstick skillet over medium heat. Add peppers, onion, chard and sausage; cook 6 minutes or until sausage is browned. Remove from heat; cut sausage into 1⁄4-in. slices.

Mix ricotta, 1 cup mozzarella, 3 Tbsp Parmesan and the parsley in large bowl. Drain pasta; toss with cheese mixture, sausage mixture and 1 cup marinara sauce.

Pour pasta mixture into a 3-qt shallow baking dish. Spoon remaining sauce on top; sprinkle with remaining mozzarella and Parmesan. Bake, uncovered, 30 minutes or until bubbly.

Serves 6

A real treat for broccoli lovers; here’s a good old-fashioned all-in-one dish. This recipe is from one of my favorite cookbooks The New Southern Garden Cookbook.

• 4 cups broccoli spears or florets
• 3 cups bit-sized pieces of roasted turkey (about 12 ounces)
• 3 tablespoons butter, at room temperature
• 3 tablespoons all-purpose flour
• 1 1/2  cups whole milk
• 1 1/2 cups grated sharp white cheddar cheese
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon paprika
• 1 1/2 cups soft, fresh bread crumbs
• 2 tablespoons butter, melted
• 2 or 3 cups cooked rice *optional

Preheat the over to 350 degree. Butter a shallow 2 1/2 quart baking dish. Spread the rice in the bottom of the dish if using.

Place the broccoli and ¼ cup of water in a large glass bowl. Cover tightly with plastic wrap and microwave until crisp-tender. Drain in a colander and rinse under cold running water to stop the cooking and set the bright green color. Pat the broccoli dry with paper towels and spread it over the rice. Scatter the turkey over the broccoli.

Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking, for 2 minutes. Reduce the heat if the flour starts to brown. Whisk in the milk and cook, stirring slowly, until the sauce is smooth and thick enough to coat the back of the spoon, about 5 minutes. Remove from the heat, add the cheese, and stir until smooth. Season with the salt, pepper, and paprika. Pour the cheese sauce over the broccoli and turkey.

Toss the bread crumbs with the melted butter in a small bowl and sprinkle over the dish. Bake until the crumbs are browned and sauce bubbles around the edge, about 35-40 minutes. If the crumbs start to brown too quickly, lay a flat sheet of aluminum foil over the top. Serve hot.

Serves 4 – 6

Here is another favorite frittata. Keep in mind that the cheese can be switched up along with other vegetables as well. This recipe is from the Orangette blog.

• 3 1/2 Tbsp. olive oil, divided
• 1 small red onion
• 4-5 oz. lacinato (also known as dinosaur) kale
• 7 large eggs
• 2/3 cup shredded sharp cheddar cheese, such as Black Diamond
• 1/2 tsp. Italian seasoning
• 1/4 tsp. salt, plus more to taste

Preheat the broiler of your oven.

In a 10-inch heavy ovenproof skillet warm 2 tablespoons of the olive oil over medium heat. Add the onion and cook, stirring frequently, until soft and translucent but not browned. Add the kale, 1 tablespoon of the oil, and a pinch of salt, and stir until just wilted. Reduce the heat to low, cover the pan, and cook for 15 minutes, stirring occasionally. The kale should be very tender, and the onions should have taken on a rosy brown color. Set aside.

Break the eggs into a medium bowl, and beat them well with a fork. Add the cheese and salt, and beat again to blend. Add the kale and onion mixture, tempering, and beat to mix well.

Wipe any burnt bits from the skillet, and add the remaining ½ tablespoon oil. Place the pan over low heat. When it is warm, pour in the egg mixture. If necessary, use the fork to gently push the kale around a bit, so it is evenly distributed. Cook over low heat until the bottom of the frittata is lightly browned – tease the edge up with a heatproof spatula and peek underneath – and the top looks mostly set.

Remove the pan from the heat and slide it under the broiler until the top is nicely browned, 30-60 seconds. Don’t walk away from it while it’s under the broiler; it cooks very quickly.

Cut into wedges, and serve warm or at room temperature, with additional salt, if needed.

Serves 4-6

The peppery taste of the arugula with the sweetness of the pears and the crunch of sunflower seeds is delicious. This recipe is from Better Homes and Gardens.

• 2 
red Bartlett pears
• 12 
cups arugula (about 8 oz.)
• 1/3
cup dry roasted, salted sunflower kernels
• 2
ounces Parmesan cheese, shaved
• Shredded lemon Peel (optional)

Lemon Vinaigrette

• 1 tablespoon lemon peel
• 1/3
cup lemon juice
• 1 
teaspoon sugar
• 1/2
teaspoon kosher salt
• 3/4
cup extra virgin olive oil

For vinaigrette: In bowl combine lemon peel, lemon juice, sugar, and kosher salt. Gradually whisk in olive oil. I like to put this into a dressing bottle.

Transfer 1/4 cup of the vinaigrette dressing to large bowl. Quarter, core, and seed pears. Cut each quarter in thin slices; add to dressing in bowl. Let stand for 15 minutes.

Add arugula to pears; toss lightly to coat. Transfer to serving platter. Top with sunflower kernels, Parmesan, and lemon peel. Serve with remaining dressing. Cover and refrigerate remaining vinaigrette up to 1 week.

Makes 8 servings