Cuisinart CUSTOM CLASSIC TOB-40 - Manual (Page 15)

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Nutritional infor mation per serving:
Calories 230 (43% from fat) • carb. 26g • pro. 8g • fat 11g
sat. fat 5g • chol. 23mg • sod. 333mg • calc. 10mg • fiber 4g
Baked Rigatoni with Chicken Sausage,
Broccoli, and Peppers
A quick comforting dinner with tons of rich flavors . Any type of cut pasta will
work, but we like the rigatoni for its larger , hollow shape .
Makes six to eight servings
5 ounces br occoli flor ets
6 ounces cooked Italian chicken sausage, cut into ½-inch rounds
½ red bell pepper , sliced
½ medium onion, sliced
2 garlic cloves, finely chopped
1 teaspoon olive oil
¼ teaspoon kosher or sea salt, divided
¼ teaspoon fr eshly gr ound black pepper, divided
½ pound dried rigatoni pasta, cooked accor ding to manufacturer’ s
instructions
¾ cup ricotta
8 ounces mozzar ella cheese, shredded
¼ cup grated Parmesan
4 to 6 basil leaves, roughly torn
nonstick cooking spray
1 . Pr eheat the toaster oven to 400°F on the Bake setting with the rack in position
A . Line the baking tray with aluminum foil .
2 . Put the br occoli, sausage, pepper, onion and garlic on the prepar ed baking
pan . T oss with the oil and a pinch each of the salt and pepper . Roast in
preheated oven for about 15 minutes, or until sausage and vegetables have
browned . Reduce temperature to 350°F .
3 . In a lar ge mixing bowl, toss the roasted sausage and vegetables, and the
remaining ingredients, until well combined .
4 . Lightly coat a two-quart baking dish with nonstick cooking spray . Add the
pasta mixtur e . Cover with aluminum foil and bake in the pr eheated oven for
about 30 to 40 minutes, or until cheeses are hot and bubbling .
If a browned top is desired, uncover for the last 5 to 10 minutes .
Nutritional infor mation per serving (based on 8 ser vings):
Calories 260 (53% from fat) • carb. 14g • pro. 17g • fat 16g
sat. fat 7g • chol. 40mg • sod. 383mg • calc. 341mg • fiber 1g
herb-Crusted Beef Tenderloin
The Dijon-herb rub is a gr eat recipe to keep on hand .
It is perfect for this tenderloin, but also excellent for lamb .
Makes six servings
1½ pounds trimmed beef tenderloin roast (preferably top cut)
½ teaspoon kosher or sea salt, divided
½ teaspoon fr eshly gr ound black pepper, divided
3 garlic cloves
2 stalks fr esh thyme, stems discar ded
1 stalk fr esh rosemary , stem discarded
1 stalk fr esh or egano, stem discarded
½ teaspoon dried tarragon
3 tablespoons extra virgin olive oil
2 tablespoons d ijon-style mustar d
1 . Pr eheat the toaster oven to 375°F on the Bake setting with the rack in position
A . Line the baking pan with aluminum foil .
2 . Pat beef dry with paper towels . Rub with ¼ teaspoon each of the salt and
pepper; reserve .