Georgia Bulletin

The Newspaper of the Catholic Archdiocese of Atlanta

Lenten Recipes

Published March 31, 2011

Spinach and Mushroom Frittata

Submitted by Mary Beth Smith, parishioner of Our Lady of LaSalette Church, Canton


1 10-ounce package frozen chopped spinach (thawed and squeezed thoroughly to remove liquid)
4 eggs
1 cup crumbled feta cheese
¾ cup Parmesan cheese
¾ cup chopped mushrooms
½ cup finely chopped scallions with some green tops
¼ teaspoon minced garlic
½ teaspoon rosemary
Salt and pepper to taste

Preheat oven to 375 degrees. In a large bowl, whisk together all ingredients until well mixed. Spray a 9-inch pie plate with cooking spray and fill with the spinach mixture. Bake for 30-40 minutes or until browned and set. Let cool for 10 minutes, cut in wedges and serve. Serves four.

Pasta Ricotta

Submitted by Judy Dorn, parishioner of St. Brigid Church, Johns Creek


1 pound of medium shell macaroni
1 pound of ricotta cheese
1 tablespoon of butter
¼ cup grated Parmesan cheese (Romano cheese or mixture of both may be substituted)

Cook the macaroni in boiling, salted water until al dente. Meanwhile, mix the ricotta cheese with butter and grated cheese. Just before the pasta is done, add ½ cup of water, using the boiling pasta water, to the ricotta mixture and stir until creamy. Add the drained pasta to the sauce and serve. Add additional grated cheese if desired. My mother made this dish, which became a favorite of my siblings and now of our children and grandchildren.

Shrimp With Orzo

Submitted by K. Magahey of Gainesville, parishioner of Prince of Peace Church, Flowery Branch


1 28-oz can diced tomatoes, undrained
½ teaspoon olive oil
1 cup diced onion
3 garlic cloves, minced
¼ cup dry white wine
3 tablespoons chopped fresh parsley, divided
1 tablespoon capers
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon black pepper
a dash of crushed red pepper (cayenne)
1 pound medium shrimp, peeled and deveined
2 cups hot cooked orzo (1 cup uncooked)
½ cup (2 ounces) crumbled feta cheese

Preheat oven to 450 degrees. Drain tomatoes through a sieve into a bowl, reserving tomatoes and ½ cup of tomato liquid. Heat oil in large nonstick skillet over medium heat. Add onion and garlic. Saute three minutes. Add wine; cook one minute. Add tomatoes, reserved liquid, capers, oregano, basil, pepper, cayenne and 1 and ½ tablespoons of parsley to pan; cook five minutes. Add shrimp and cook two minutes. Stir in pasta. Spoon mixture into 11 x 7 greased baking dish and top with feta cheese and remaining parsley. Bake for 10 minutes. Serves four.