SEPTEMBER 30 • 2021 | 45

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I

t’s as if September arrived and “boom,” 
it is autumn. I’m sure there are warm 
and dry days ahead, but after one of 
the hottest summers in a 
while, the chill has been 
somewhat of a shock. Still, 
we know what we’re in 
for so there should be no 
surprises when the days 
become shorter and we 
wake up in the dark.
So, when it comes to 
eating, we are yearning 
for more and more warm and comforting 
foods. The following recipes are perfect 
fare that can literally be served for any 
meal. 

VEGETARIAN SPINACH AND 
RICOTTA-STUFFED SHELLS
Stuffed pasta shells are great for 
many reasons — light, pretty, easy and 
each shell is an individual portion.

Ingredients
12 oz. to 1 pound jumbo pasta shells
Extra-virgin olive oil, to drizzle

Filling:
2 packages (10-ounces each) frozen spinach, 
thawed and well drained
2 tsp. granulated garlic or garlic powder
1 pound (16-ounces) ricotta cheese 
2 cups shredded mozzarella cheese
½ cup chopped scallions (white and green 
parts)
3 Tbsp. prepared pesto
Salt and pepper to taste
1 large egg

Topping: 
3-4 cups (or more to taste) good-quality mar-
inara sauce (your favorite)
Fresh grated or shaved Parmesan cheese to 
taste (about 1 cup to start)

Directions
Preheat the oven to 350°F. Spray a 
large baking dish or disposable alumi-
num pan with nonstick cooking spray.
Bring a large pot of water to boil over 
high heat. Cook the shells according to 
package instructions to al dente (under-
cooked is better than overcooked). 
Carefully drain and rinse in cold water 
to stop the cooking. Set aside.
Drain the spinach in a colander for 15 
minutes. 
Make the filling: Combine all filling 
ingredients in a large bowl and stir well. 

Divide the filling among the shells 
(use all the filling). Discard broken or 
damaged cooked shells (or chop them 
and put them in soup!).
Assemble the dish: Spread half the 
sauce in the bottom of the prepared 
baking dish. Arrange the shells, open 
side up in the baking dish (use more 
than one baking dish if the one you are 
using isn’t large enough). 
Spoon the remaining sauce over the 
tops of the shells. Cover with foil and 
bake for 30 minutes. 
Remove the foil and sprinkle with 
Parmesan and drizzle with olive oil. 
Makes 8 or more servings.

OVERNIGHT PUMPKIN 
FRENCH TOAST
Although I’m not a big fan of the 
pumpkin spice craze, this is a recipe 
that is worth the praise. Make this in 
the morning or the night before you 
serve it, and bake it close to when 
you serve it. 

Ingredients
1 1-pound loaf or 1½ pound challah with 
crust, cut into 2-inch cubes 

Custard: 
3 cups milk
1 cup canned pumpkin or pumpkin puree
1/3 cup brown sugar
¼ cup sugar
2 tsp. ground cinnamon
1 tsp. vanilla extract
½ tsp. salt
6 large eggs

Directions
Spray an attractive glass or ceramic 
baking dish (9x12-inch or equivalent). 
The dish should be more than 3 inch-
es tall. 
Place the bread cubes in a large 
bowl. Set aside.
Whisk together custard ingredients 
and pour over the bread cubes. Use 
a rubber spatula or your hands to 
toss the ingredients. 
Pour the mixture into the prepared 
baking dish and cover with plastic 
wrap up to 24 hours in advance. 
When ready to bake, preheat oven 
to 350°F.
Place the baking dish in the oven 
and bake about 1 hour, until very 
puffy and golden. Serve immediate-
ly, sprinkled with powdered sugar, 
if desired, and real maple syrup. Or 

serve warm (the French toast will 
deflate). Makes 12 or more servings.

CURRIED CAULIFLOWER 
SWEET POTATO SOUP

Ingredients
2 Tbsp. olive oil
2 cups chopped onions
1 red bell pepper, chopped
2 tsp. minced garlic
2 Tbsp. dried parsley flakes
1½ Tbsp. ground curry
1 tsp. fennel seeds
½ tsp. ground cumin seeds
8 cups water
3 cups chopped cauliflower florets
4 cups 1-inch diced sweet potatoes
1 Tbsp. turmeric
1 can (about 14-oz) chickpeas or garbanzo 
beans
Juice of 1 lemon
Salt and pepper to taste
Garnish: fresh plain yogurt

Directions
Combine oil, onions, bell pepper and 
garlic in a large pot over high heat. 
Cook, stirring often, until the onions 
are softened. Add the remaining 
ingredients, EXCEPT lemon, salt and 
pepper. Bring to boil, reduce heat 
to medium and simmer for 1 hour. 
Just before serving, stir in the lemon 
juice. Serve hot, with a dollop of 
yogurt. Makes 8 servings.

ZUCCHINI COFFEE CAKE
Simple because it’s made in a baking 
dish (so you just cut it into squares) 
and it always comes out perfect.

Ingredients

Topping:
¾ cup flour
1 cup packed brown sugar
2 tsp ground cinnamon
½ cup (1 stick) melted butter

Cake:
3 cups flour 
2 tsp. baking powder
1 tsp. baking soda
2 tsp. salt
2 tsp. ground cinnamon
1 cup vegetable oil 
¾ cup brown sugar (dark or light)
¼ cup sugar
2 large eggs at room temperature
2 tsp. vanilla extract
2 cups shredded zucchini

Annabel 
Cohen
Contributing writer

