Cook Yourself Thin Book

Cook Yourself Thin Book Pasta Bake

Cook Yourself Thin Book Recipes – Pasta Bake With Sausage, Broccoli and Beans

Serves 8
Calories per serving: 529

1/2 teaspoon salt
1 large head of broccoli, about 1 1/2 pounds, cut into small florets
3 cloves garlic, peeled
3/4 pound rigatoni
1 tablespoon olive oil, plus more for pan
1 pound Italian-style turkey sausage with fennel (removed from casing if uncooked or thinly sliced if precooked)
1 can cannellini or Great Northern beans, rinsed and drained
2/3 pound skim mozzarella, grated, 1/4 cup reserved
3/4 cup skim ricotta cheese
1/2 cup chicken stock

1/2 cup Pecorino Romano cheese, finely grated, 1/4 cup reserved

1 teaspoon salt
1/2 teaspoon ground pepper
3 tablespoons breadcrumbs
1 tablespoon olive oil

1. Preheat oven to 375 degrees. Lightly oil a 9-x-13-inch gratin or baking dish.

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2. In a separate pot, bring water to a boil and add 1/2 teaspoon of salt, broccoli and garlic. Simmer the broccoli and garlic for 5 minutes, until softened. With a slotted spoon remove the broccoli and garlic to a large bowl. Bring the water back to the boil, add the pasta, and cook the pasta for about 2 minutes less than the package directions suggest, about 11 minutes. The pasta should be al dente, a little firm.

3. Meanwhile, in a large Dutch oven set over medium-high heat, heat the oil. Add sausage and the garlic cloves from the broccoli bowl, and cook, stirring frequently until meat is fully cooked and no longer pink, about 4 to 5 minutes, if using fresh sausage. (If using fully cooked sausage, cook until surface is golden, about 2 to 3 minutes.) With a slotted spoon, transfer sausage to the broccoli, and drain most of the oil from the pan, leaving about 2 tablespoons. Discard the garlic.

4. Toss drained pasta with sausage mixture. Add beans, stock, 3/4 cup of grated mozzarella cheese and all of the ricotta. Add remaining salt and pepper. Gently toss. Transfer to prepared gratin or baking dish, top with breadcrumbs, remaining 1/4 cup of grated cheese and 1/4 cup mozzarella cheese, and drizzle with olive oil.

5. If making this in advance, allow the mixture to come to room temperature, cover with plastic wrap and place in the refrigerator.

6. Bake for 25 minutes, until heated through and crusty on top.

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Cook Yourself Thin Book – Weightloss advice from Sal.

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The Cook Yourself Thin TV Show producers gave the audience the chance to put their weight-loss dilemmas to the Cook Yourself Thin presenters. Here’s the advice that Sal gave to Laura.

Laura’s question

“Hi, I’m a carboholic. I can live without cakes, sweets etc but I love starchy carbs.

“Is there a diet plan I can follow that doesn’t compromise my carb intake too much?

“Thanks! Laura”

Sal’s advice and Cook Yourself Thin Recipes

“Forget diets – they are too depressing for words, as often you deprive yourself of foods you love and then you crave them and before you know it you fall of the wagon, so to speak.

“It’s about getting back in the kitchen and cooking again but cleverly… so if you love pasta dishes then think about making homemade tomato sauces rather than creamy ones and adding vegetables to it to balance the meal out.

“One of my favourites is a good homemade tomato sauce with chopped black olives, tabasco and chopped anchovies with say tuna.

“If you want a creamy pasta idea try my carbonara in the book… it doesn’t compromise on the flavour but is certainly less calories.

“With regards to cakes etc… try making your own because you then know what has gone into it.

“Try Harry’s chocolate and beetroot cake as it is so intense that I even struggled to eat more than one slice, and I love chocolate and cakes.

“Happy cooking!” Check out Cook Yourself Thin Lifetime TV Show and Cook Yourself Thin Channel 4 Show.

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Cook Yourself Thin Recipe Creators