By Chloe Moino
Staff Writer
@_chloechristine
Whether you are going vegetarian for Lent or abiding by the Catholic rules of not eating meat on Fridays during these 40 days, here are a couple of meatless meals to help you get started.

Stuffed Poblanos
Goat Cheese Tart with Roasted Vegetables
Campanelle with Cauliflower and Pine Nuts
Fancy mac and cheese
Stuffed Shells

Stuffed poblanos:
Ingredients
1 tablespoon olive oil
1 red onion, diced
4 cloves garlic, minced
1 cup short-grain rice
1 cup low-sodium chicken stock
1/2 cup white cooking wine
1/2 cup water
3 tbsp barbecue sauce
4 large, fresh poblano chiles
Queso fresco to serve

Note: Poblano peppers are tricky: Some are very mild, while some can be extremely spicy. There is no way you can choose which level of mildness you want when choosing a pepper, so be careful.

In a medium saucepan, heat the oil on low heat and add the onions and garlic. Cook for about five minutes or until the onions become translucent. Add the rice, salt and pepper and coat all of the grains with oil then toast for five more minutes. Add all of the liquids and stir over high heat for three minutes, then reduce the heat to low. Check rice for doneness after 25-30 minutes. Keep adding chicken stock if the rice appears dry or not done.

Preheat oven to 400 degrees.

Place the poblano chiles on a baking sheet and bake for 15 minutes. Remove from the oven and let them cool. Once they are cool, remove the outer skin of the peppers and put a slit through the middle without slitting the bottom. Remove the ribs and the spicy seeds.

When the rice is finished cooking, fluff with a fork and add your favorite barbeque sauce. Stuff the peppers with the rice mixture. Sprinkle the cheeses on top of the poblanos and broil for about three minute, or until the cheese has melted. Take out of the oven, sprinkle queso fresco on top and serve.

Goat cheese pizza with roasted vegetables
Ingredients:
store bought pizza crust
2 ounces room temperature goat cheese
one green zucchini, sliced
one yellow squash, sliced
½ yellow onion, sliced into rings
2 tablespoons olive oil
salt, pepper and red pepper flakes

Preheat the oven to 350 degrees.
Add olive oil to a large pan and add the sliced vegetables. Sautee for about seven minutes, or until soft. Add the salt, pepper and red pepper flakes. Spread the room temperature goat cheese onto the pizza crust. Transfer the vegetables along with the oil onto the pizza crust. Cook for about ten minutes and serve immediately.

Stuffed Shells
Ingredients
Tomato Sauce (you can always opt for store bought)
2 tablespoons olive oil
3 cloves garlic
28 ounces can crushed tomatoes
1 teaspoon fresh oregano
3 tablespoon fresh basil
16 ounces jumbo shell pasta
Cheese mixture
1 cup spinach
2 tablespoons parsley
1 cup ricotta
1 cup mascarpone
8 ounces mozzarella
4 ounces sharp parmigiano reggiano

Bring a large pot of salted water to boil. Cook the jumbo shells for one less minute than the directed time on the box. This will leave the pasta slightly undercooked but ensures they do not turn to mush in the oven. When the pasta is done cooking, strain it and leave the pasta to cool on a baking sheet.

Preheat the oven to 400 degrees.

To make the tomato sauce, pour the olive oil in the pan and saute the garlic for about five minutes on low heat to insure it does not burn. Add the canned tomatoes, oregano and basil and cook for about 15 more minutes.

For the cheese, combine the mascarpone and ricotta at room temperature until they are well incorporated. Season well with salt and pepper. Add the parmigiano reggiano, mozzarella and chopped spinach and mix them together. Taste to see if it needs more salt or pepper.

Spray a 9-by-13 baking dish with cooking spray. Pour half of the tomato sauce on the bottom of the pan. Stuff the cool shells with the cheese mixture. When stuffed, line the baking dish with the shells. When the dish is filled, pour the remaining tomato sauce over the shells. Grate cheese over the top. Cover with aluminum foil and bake in the oven for 30 minutes.

Campanelle with pine nuts and cauliflower
Ingredients
1 medium head cauliflower, cut into bite-size florets
4 tablespoons olive oil
1 tablespoon unsalted butter
1/2 cup panko
5 cloves garlic, thinly sliced
12 ounces campanelle pasta
¼ cup pine nuts, toasted
finely grated pecorino romano (about 1 cup)
fresh flat-leaf parsley
salt, pepper and red pepper flakes

Position a rack in the center of the oven and heat the oven to 500 degrees. Bring a large pot of well-salted water to a boil.

On a rimmed baking sheet, toss the cauliflower with three tablespoons of the oil, season with salt and pepper, and spread in a single layer. Roast, tossing halfway through cooking, until just tender and lightly browned, 13 to 15 minutes.

Melt the butter in a 12-inch skillet over medium heat. Add the panko and cook, stirring, until deeply golden, about four minutes. Season with salt and transfer to a small dish.

Heat the remaining one tablespoon of olive oil in the same skillet over medium heat. Add the garlic and cook, stirring, until golden, about one minute. Stir in the red pepper flakes then add the cauliflower and toss well.

Boil the campanelle for one minute less than package directions. Reserve 1/2 cup of the pasta cooking water, drain the pasta, and return it to the pot.

Add to the pasta with the cauliflower mixture, cheese, and the reserved water. Stir to combine; cover and cook over low heat to let the flavors meld, about three minutes. Season to taste with salt and pepper and top with the panko, parsley, and pine nuts.

Fancy mac and cheese
12 ounces elbow pasta
2 tablespoons unsalted butter
3 garlic cloves, chopped
2 tablespoons all purpose flour
2 cups whole milk
4 ounces Brie, softened
4 ounces Monterey Jack, coarsely grated
9 ounces frozen artichokes, thawed
¼ cup panko
1 teaspoon fresh rosemary

Position a rack about six inches from the broiler and heat the broiler on high (or 500 degrees).

Bring a large pot of well-salted water to a boil. Add the pasta and cook for one minute less than directed. Drain and set aside.

Melt the butter in a dutch oven over medium heat. Add the garlic and cook, stirring, until softened, about one minute. Add the flour and stir for about 15 seconds. Gradually add the milk, whisking frequently, until thickened for about five minutes. Add the cheeses and whisk until melted and smooth for about two more minutes. Remove from the heat. Stir in the artichokes, pasta and 1 tablespoon of salt and pepper.

In a small bowl, combine the panko, rosemary, and a pinch of salt. Sprinkle evenly over the pasta in the dutch oven. Broil until golden on top, about three minutes. Let cool briefly before serving.