Cuisinart TOB-40 TOB-40 Manual - Page 15

Nutritional information 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 browned. Reduce temperature to 350°F. 3. In a large 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 mixture. Cover with aluminum foil and bake in the preheated 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 information per serving (based on 8 servings): Calories 260 (53% from fat) • carb. 14g • pro. 17g • fat 16g sat. fat 7g • chol. 40mg • sod. 383mg • calc. 341mg • fiber 1g 5 6 ½ ½ 2 1 ¼ ¼ ½ ¾ 8 ¼ 4 to 6 ounces broccoli florets ounces cooked Italian chicken sausage, cut into ½-inch rounds red bell pepper, sliced medium onion, sliced garlic cloves, finely chopped teaspoon olive oil teaspoon kosher or sea salt, divided teaspoon freshly ground black pepper, divided pound dried rigatoni pasta, cooked according to manufacturer's instructions cup ricotta ounces mozzarella cheese, shredded cup grated Parmesan basil leaves, roughly torn nonstick cooking spray 1. Preheat 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 broccoli, sausage, pepper, onion and garlic on the prepared baking pan. Toss 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 Herb-Crusted Beef Tenderloin The Dijon-herb rub is a great 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 freshly ground black pepper, divided 3 garlic cloves 2 stalks fresh thyme, stems discarded 1 stalk fresh rosemary, stem discarded 1 stalk fresh oregano, stem discarded ½ teaspoon dried tarragon 3 tablespoons extra virgin olive oil 2 tablespoons Dijon-style mustard 1. P reheat 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. 10