Cuisinart CUSTOM CLASSIC TOB-40 User Manual download pdf (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

5 ounces broccoli florets

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 freshly ground black pepper, divided

½ pound dried rigatoni pasta, cooked according to manufacturer’s

instructions

¾ cup ricotta

8 ounces mozzarella cheese, shredded

¼ cup grated Parmesan

4 to 6 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

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

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. Preheat 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.

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Cuisinart CUSTOM CLASSIC TOB-40 User Manual Page 15

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