the appetizer:

Whole Grains for Busy People: Fast, Flavor-Packed Meals and More for Everyone by Lorna Sass, includes recipes like Hominy and Kidney Bean Chili; Torticotti; and Quinoa Paella with Chicken and Chorizo.





Makes 4; Serves 2 to 4


This easy variation on the theme of manicotti calls for whole-wheat tortillas wrapped around a ricotta filling. Having the tortillas ready to go obviates the need to precook pasta as a separate step. Practicality aside, it's just darn good.

Figure that an average eater will have one and a big eater either one and a half or two. Serve the torticotti with fried peppers and onions or a tricolored salad of radicchio, arugula, and endive.

  • 1 package (10 ounces) frozen spinach, defrosted
  • 2 cups reduced-fat ricotta cheese
  • 3 tablespoons store-bought pesto
  • 1/4 cup grated Romano cheese, plus more for serving
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon granulated garlic
  • 1/2 cup toasted, chopped hazelnuts or walnuts
  • 4 whole-wheat tortillas, about 10 inches in diameter
  • 1 cup pasta sauce, preferably with mushrooms

Squeeze the excess liquid from the spinach. Place the spinach, ricotta, pesto, Romano cheese, vinegar, salt, and garlic in a food processor. (Alternatively, blend them together by hand.) Stir in the hazelnuts.

Spread 3/4 cup of filling down the center of each tortilla. Fold each side over to cover the filling. Set 2 torticotti, seam side down, on a large microwaveable plate. Spread about 1/4 cup of sauce on top of each. Repeat to make 2 more torticotti. Cover lightly with waxed paper to catch splatters.

Microwave until heated throughout, about 3 minutes for two and 5 minutes for four.

Alternatively, heat the torticotti, lightly tented with foil, on a nonstick baking pan, in an oven preheated to 375 degrees F, until piping hot, 15 to 20 minutes.

Garnish with Romano cheese before serving.

Other Ideas
  • Add 1/2 teaspoon crushed red pepper flakes to the filling.
  • Scatter shredded mozzarella (smoked is especially nice) on top of the pasta sauce.
  • After heating, garnish with a little chopped fresh parsley.
  • from:
    Whole Grains for Busy People
    Fast, Flavor-Packed Meals and More for Everyone
  • by Lorna Sass
  • Clarkson Potter 2009
  • $19.95
  • ISBN-10: 0307407829
  • ISBN-13: 978-0-307-40782-5
  • Recipe reprinted by permission.

Buy Whole Grains for Busy People


Whole Grains for Busy People


Cookbook Profile Archive


This page created May 2009

The Global Gourmet
The Global Gourmet®
Main Page


Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home