Pasta Dishes

Pasta Dishes

Make it Pasta!!

Penne with 5 cheeses
Adapted Ina Garten from Barefoot Contessa Family Style

Kosher salt and pepper
2 cups heavy cream
1 cup marinara
1/2 cup freshly grated Parmesan (1 1/2 ounces)
1/2 cup shredded imported Italian fontina (1 1/2 ounces)
1/2 cup shredded smoked mozzarella (1 1/2 ounces)
1/2 cup shredded provolone (1 1/2 ounces)
1/4-pound fresh mozzarella, cubed
4 – 5 sun dried tomato halves chopped small
1 tsp garlic powder
1 tsp parsley
1 tsp Italian seasoning
1/2 tsp essence (optional to make it spicy)
Pinch red pepper flakes
1 pound imported penne rigate pasta (i used Cavatappi)
1/2-cup panko or regular breadcrumbs
4 tablespoons (1/2 stick) unsalted butter

Preheat the oven to 500 degrees F.
Bring 5 quarts of salted water to a boil in a stockpot.

Combine all the ingredients except the penne and butter in a large mixing bowl. Reserve a 1/2 c of cheese mix minus fresh mozzarella for the top. Mix well.

Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.

Place pasta in large baking dish, sprinkle reserved cheese and panko on top of pasta. Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes for small gratin 10 – 15 for large baking dish.

LoBello’s Spaghetti House – Gnocchi

Courtesy Food Network

Serves:  4 – 6 servings

6 cups all-purpose flour, divided
1/2 cup dry potato flakes
2 cups water Place 5 cups of all-purpose flour, and 1/2 cup of potato flakes in a large bowl. Retain 1 cup flour for later use. Add 1/2 cup of water to the dry ingredients and mix by hand. Continue to add water by the tablespoon until the flour is incorporated – but not sticky. If the dough mixture becomes too sticky – add flour until the dough is dry to the touch. Lightly flour the working surface. Turn the dough mixture onto the floured working surface and continue to knead the dough until it is smooth.

Cover the dough with a clean towel and let rest for approximately 15 minutes.

Once the dough has rested for approximately 15 minutes, divide the dough into 4 pieces. Re-flour each piece thoroughly. Using a rolling pin, flatten each piece of dough until it is approximately 1/8-inch thick. Using a pizza cutter – cut each piece of dough into strips approximately 1/2-inch wide and each strip into “little nuggets” approximately 3/4-inch wide. Using the tip of a dinner fork slightly tilted on an angle, press each “nugget” into the fork tip and roll downward. This will give you a little round piece of dough with ridges. Place the finished gnocchi on a floured pan until the process has been completed with all of the remaining dough.

Bring 6 quarts of water to a rolling boil – add the finished gnocchi carefully to the boiling water and stir completely to avoid sticking. Reduce the heat to a slow boil and cook the gnocchi for approximately 8 minutes or until the desired tenderness is attained. Drain the gnocchi thoroughly using a colander and serve immediately with your favorite sauce.

Penne with Roasted Tomatoes, Garlic, and White Beans

Serves:  4 (1 1/2 cup) servings

3 large tomatoes, cut into wedges
4 cloves garlic, unpeeled
2 tablespoons olive oil
1/4 teaspoon salt
Freshly ground black pepper
1(15 ounce) can cannellini beans
1/2 pound penne pasta
1/4 cup fresh basil leaves, torn
2 tablespoons freshly grated Parmesan Preheat the oven to 450 degrees F.

Slice each tomato into 8 wedges and discard the seeds. Put the tomato wedges and garlic into a 9 by 13-inch roasting pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and a few turns of pepper. Roast in the oven, uncovered, for 40 minutes.

Drain the beans into a large colander in the sink. Cook the pasta according to the directions on the package. Drain the pasta into the colander containing the beans, so the hot pasta water will warm the beans. Return drained pasta and beans to the pasta pot.

When the tomatoes are done, pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl and mash with a fork. Pour the roasted tomatoes into the pasta pot, add the garlic, the remaining 1 tablespoon of olive oil, the basil and additional salt and pepper, to taste. Toss to combine. Serve topped with the Parmesan.

Baked Orzo with Fontina and Peas

Serves:  6 to 8 servings
4 cups chicken broth
1 pound orzo pasta
3 tablespoons butter, plus more to grease the baking dish
1 onion, chopped
8 ounces mushrooms, sliced
1 cup Marsala wine
1/2 cup heavy cream
4 ounces shredded fontina cheese (about 1 cup)
4 ounces diced fresh mozzarella cheese (about 1 cup)
1 cup frozen peas, thawed
1/2 teaspoon salt
1/2 teaspoons freshly ground black pepper
1/2 cup bread crumbs
1/4 cup grated Parmesan
1 teaspoon dried thyme Preheat the oven to 400 degrees F. Butter a 9 by 13-inch baking dish.

Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a large bowl. Set aside.

Meanwhile, melt the butter over medium heat in a medium skillet. Add the onions and saute until tender, about 3 minutes. Add the mushrooms and continue to saute until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the Marsala. Scrape the brown bits off the bottom of the pan and cook until the Marsala has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl. Add the cream, fontina, mozzarella, peas, salt, and pepper. Stir to combine. Pour the mixture into the prepared baking dish.

In a small bowl combine the bread crumbs, Parmesan, and dried thyme. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 minutes.

Pepperoni Studded Lasagna

Courtesy Food Network

Serves: 8 to 10 servings

2 pounds lasagna sheets
2 cups hand cut 1/8-inch slices pepperoni
4 cups tomato sauce, recipe follows
1 pound ricotta
16 ounces shredded mozzarella
2 pounds bulk Italian sausage, cooked
3/4 cup grated Parmesan Preheat oven to 375 degrees F.

Boil 6 quarts of water, add pinch of salt, and cook pasta to almost done. Remove from water and shock in ice bath.

In medium saucepan add pepperoni and saute over medium heat until crispy. Remove from heat and drain on a paper towel.

In a 10-by-14-by-3-inch baking pan or dish, pour 1 cup of tomato sauce in bottom and around sides. Layer lasagna sheets on the bottom of the pan, overlapping by 1/2-inch. Add 1/3 amount of ricotta, 1/3 amount of mozzarella, 1/3 amount of sausage, then sprinkle generously with the Parmesan, add 1/2 cup tomato sauce, and 1/4 cup of pepperoni. Repeat this 2 more times.

On the very top sheet, top with remaining ricotta, tomato sauce, mozzarella, pepperoni, and dust with Parmesan. Bake for approximately 45 minutes. Remove from oven; let sit for 15 minutes. Cut and serve immediately.

Tomato Sauce:

3 ounces extra-virgin olive oil
1 yellow onion, minced
5 medium-sized garlic cloves, crushed
6 cups skinned and diced Roma tomatoes
2 tablespoons thinly sliced fresh basil leaves
1 tablespoon minced fresh oregano leaves
Salt
Freshly ground black pepper In a medium saucepan, heat olive oil. Add onion and cook over medium to low heat until transparent. Add garlic and cook until almost brown. Then add tomatoes and cook for 1/2 hour over low to medium heat. Add the basil and oregano and continue to cook for another 1/2 hour. Season, to taste, with salt and pepper, cool and store in the refrigerator until ready to use.

Pierogi Lasagna
from The Omnomicon

1 lb. lasagna noodles (don’t use the no-boil kind; I tried doing this and they were much too dry for this dish)
4 lbs. red or white potatoes
1/4 cup low-fat/fat-free sour cream
1/2 cup skim milk
2 cups low-fat shredded cheddar cheese
3/4 cup butter (1.5 sticks)
1 onion, sliced in rings

1. Cook the noodles, lay them out on tin foil or parchment paper greased with Pam.
2. Chop the potatoes into 1″ cubes, place in pot of cold water (enough to cover), and allow it to come to a boil. Continue boil until potatoes are soft enough to yield to a fork stab (about 15 minutes). Drain, mash, blend with a mixer. Toss in the sour cream and milk, and mix some more. Add salt to taste. Stir in cheddar (it will melt).
3. Melt all the butter over medium-high heat, then saute the onion until the rings no longer hold their shape (about 5-8 minutes).
4. Preheat the oven to 375 degrees F. Grease the bottom of a 9×13 baking dish with some of the onion-butter (I also sprayed the pan with Pam – I’m terrified of food sticking to dishes, hah). Lay three of the noodles on the bottom of the dish, then spread the potatoes, a dollop at a time, along the length of each noodle.
5. Once done, smooth the potatoes, then spread about a quarter of the onion on top, and drizzle a small amount of butter as well. Repeat this twice (or more if your dish can accommodate), then top with noodles and the remainder of the onions and butter.
6. Pop it in the oven for 20 minutes, or until melty and golden looking. Allow to cool 10 minutes before cutting and serving. Serves 6-8.

POLISH LASAGNA (Easy Pierogi)

Grease a (9×13 inch) glass baking dish. Shred 1/2 lb. American cheese, 1/2 lb. Velveeta cheese and 1/2 lb. mild Cheddar cheese; set aside. Peel 10 medium potatoes; cut into sixth’s or eighth’s. Bring to boil in water; simmer until done. Meanwhile, chop and saute medium onions (or to taste) in one stick margarine until limp. Boil 3/4 of a 1 lb. package of lasagna noodles following package directions. Drain. To cooked potatoes, add half the onions. Don’t add milk! Add cheese to hot potatoes. Mash together until cheeses are melted and place half of the remaining onions on the bottom of the pan. Layer noodles and potato mixture, beginning and ending with noodles. Top with remaining onions, cover with aluminum foil and bake at 325° for 20 minutes; just to heat through. Reheats well.
(Serves 6).

RAVIOLI LASAGNA

1 pkg. Rosetto brand frozen cheese ravioli
1 jar (28 oz.) pasta sauce
1 lb. ground beef
1 1/2 c. shredded Mozzarella cheese

Preheat 425°. Brown ground beef in skillet. Spoon 1 c. sauce onto bottom of a (9x11x2 inch) baking dish. Layer 1/2 of the frozen ravioli on top of sauce. Cover with 1/2 ground beef and then 3/4 c. Mozzarella cheese. Cover with 1 c. sauce and repeat layering with pasta and ground beef and top with remaining sauce (be sure the sauce covers ravioli). Bake, covered, for 35 minutes. Sprinkle with remaining Mozzarella cheese and bake, uncovered, til cheese is browned and bubbly (about 5 minutes). Garnish with Parmesan cheese and parsley.
(serves 4-6)

PIZZA MACARONI

1 small pkg. Creamettes macaroni
1 lb. ground beef
1 onion chopped
1 small can (8 oz.) pizza sauce
1 large can Hunts tomato sauce with bits
salt and pepper to taste
1/4t. garlic salt
1/2t. oregano
1 pkg. (8 oz.) grated Mozzarella cheese
1 green pepper sliced
1 small pkg. sliced thin pepperoni sausage
1 small can mushroom bits drained

Cook meat and onion; drain off fat. Cook macaroni until almost tender (about 5 minutes). Do not overcook or rinse. Mix macaroni, meat mixture and tomato sauce in bowl. Pour into 9 x l3 inch pan. Sprinkle top with seasonings. Pour pizza sauce over top, cover with Mozzarella and top with green pepper, mushrooms and pepperoni. Bake at 350°, for 25 minutes. (Can be made a day ahead and kept in refrigerator, but bake 5 minutes longer).
(Serves 4-6).

 Famous Macaroni Salad

Yield: 24 servings  

1 (16-ounce) package salad macaroni (or ditali pasta) 
1 cup celery, diced 
1 cup red onion, diced 
1 cup yellow or white onion, diced 
1 cup medium cheddar, diced 
1 cup Swiss cheese, diced 
1/2 cup Parmesan, grated 
1 cup dill pickles, diced 
1 cup salami, diced 
1 (6-ounce) can large pitted black olives, drained (or 1 cup diced or sliced) 
1 to 2 tablespoons Lowry’s garlic salt 
1 to 2 tablespoons fresh minced garlic 
1/4 teasspoon dried horseradish 
1/2 teaspoon ground white pepper 
1 to 2 teaspoons freshly ground black pepper 
1/2 teaspoon cayenne pepper 
1/2 teaspoon dry mustard 
1/2 teaspoon celery salt 
1 (3-ounce) jar diced pimentos, rinsed and drained 
1 to 1 1/2 cups mayonnaise
 

Add 2 quarts of water to a medium stockpot and bring to a boil. Add macaroni and cook until it is al dente, approximately 9 minutes. Do not overcook the pasta or it will fall apart when the salad is tossed together. Rinse macaroni until cool. Drain well and let it dry out slightly. 
Add pasta to a large bowl. Carefully fold in celery, onion, cheddar, Swiss cheese, Parmesan, dill pickles, salami, and black olives. Refrigerate the mixture, uncovered, overnight (or refrigerate for at least 2 hours). 
Mix the Lowry’s garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard and celery salt together. Add to salad. Fold in the pimentos. Fold in 1 cup of mayonnaise to start. Add up to a 1/2 cup more of mayonnaise if needed. Refrigerate again for 30 minutes to 1 hour. 

In a large skillet, brown the sausage, garlic, and mushrooms over medium heat. Drain.
In a bowl, combine spinach, ricotta cheese, Parmesan cheese, and egg.  In a saucepan, melt butter. Stir in flour, salt and pepper until blended. Cook over medium heat for 1
minute. Gradually add milk to make a white sauce. Bring to a boil and cook and stir for 2 minutes.  Remove from heat.   Grease a 9X13 casserole dish. Put half of the hash
browns on the bottom of the dish. Top with half of the spinach mixture, half of the white sauce, and half of  the mozzarella cheese. Repeat the layers, ending with the mozzarella cheese. Bake at 350 degrees for for 45 minutes to an hour. It should be bubbly with all of the cheese melted and browned. Serves 6.

6 servings or 1 13×9 casserole dish
 

 3/4  lb noodles, cooked and drained (lasagna noodles or wide egg noodles) 
 3/4  cup butter 
3 cups instant mashed potatoes, prepared 
16 slices American cheese
2 large onions, minced 

1.  Cook noodles, drain. 
2.  Melt butter and saute the onions until tender, meanwhile cook mashed potatoes according to package. 
3.  *Steps1 and 2 should be done around the same time. 
4.  Place cooked noodles in the bottom of a 13×9 casserole dish. 
5.  Layer with 8 slices of cheese, all potatoes, the remaining noodles and top with remaining 8 slices of cheese. 
6.  Poke holes through the top layer of cheese; pour butter and onion mixture over top, making sure it seeps thorugh the hole. 
7. Serve

1 medium onion 
5-7 pieces bacon 
1 clove garlic 
1 egg 
1 cup of grated parmesan cheese 
 1/4  cup half-and-half 
olive oil 
favorite type pasta 
salt and pepper 

1.  Chop the onion and garlic to whatever size you perfer. 
2.  Pour enough olive oil to cover the bottom of pan. 
3.  Add in chopped onions, garlic, and bacon and let simmer. 
4.  Next, cook the pasta. 
5.  Meanwhile, beat the egg in a bowl and add most of cheese, leaving a little. 
6.  Add salt and pepper. 
7.  While bacon is cooking, chop it into little pieces. 
8.  When pasta is done, drain it and immediately return it to the pot.
9.  Pour in egg mixture and stir it completely and quickly. 
10.  If you want a creamier sauce, add the half and half and the remaining cheese. 
11.  Stir in the bacon mixture, salt and pepper to taste, and enjoy!

2    boneless skinless chicken breasts, cut into thin strips 
4    ounces linguine, cooked al dente 
2    teaspoons cajun seasoning 
2    tablespoons butter 
1    thinly sliced green onion 
1?2    cup heavy whipping cream 
2    tablespoons chopped sun-dried tomatoes 
 1/4    teaspoon salt 
 1/4    teaspoon dried basil 
 1/8    teaspoon ground black pepper 
 1/8    teaspoon garlic powder 
 1/4    cup grated parmesan cheese 

1.  Place chicken and Cajun seasoning in a bowl and toss to coat.
2.  In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes. 
3.  Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through. 
4. Pour over hot linguine and toss,with Parmesan cheese.

1    lb lean ground beef 
1    onion, chopped 
2    cloves garlic, smashed 
1    (28 ounce) can tomato sauce 
1    (6 ounce) can tomato paste 
1 1/2    teaspoons salt 
1    teaspoon dried oregano
12    ounces cottage cheese (we like 2%) 
 1/2    cup grated parmesan cheese or asiago cheese 
12    ounces lasagna noodles, uncooked 
16    ounces shredded mozzarella cheese

1.  Brown ground beef, onion and garlic in frypan. 
2.  Add tomato sauce, tomato paste, salt and oregano. 
3.  Cook long enough to get it warm. 
4.  Spoon a layer of meat sauce onto the bottom of the slow cooker.
5.  Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. 
6.  Repeat with sauce, noodles and cheeses until all are used up. 
4. Cover and cook on low for 6 to 8 hours.

Recipe courtesy Mario Batali, 2001

1/2 cup olive oil
1/2 cup butter
1 cup onions, chopped small
1/2 cup celery, chopped small
1/4 cup carrots, chopped small
1/4 pound pancetta, ground (you can ask your butcher to do this)
1 pound veal
1/2 pound ground beef
1 pound ground pork
2 cups whole milk
1 cup white wine
1/2 cup tomato paste
Tagliatelle, recipe follows
Parmigiano-Reggiano

In a large Dutch oven or saucepan, add olive oil and butter and heat. Add onions, celery and carrots and cook until very soft and beginning to caramelize. Mix together all of the meats. Add the meats to the pan and begin to brown. When the meat begins changing color and releasing its own liquids, add the milk. Cook until the milk is almost totally evaporated?it should just be moist around the edges of the meat, about 15 minutes. Add the wine. Add the tomato paste and stir well. Bring to a simmer. Reduce heat to low and cook for 2 hours. 

Roll out pasta dough to the thinnest setting on a pasta machine. Cut into strips that are 4-inches wide and 8 inches long. Starting with the 4-inch side, loosely roll the pasta into a tube that is about 4-inches long and 2 1/2-inches wide. Cut the open side into 1/4-inch wide strips. Unroll the pasta and place in small bundles. 

Bring 6 quarts of water to a boil. Add salt to the water and return to a boil. Add the tagliatelle and cook for 5 minutes. Drain the tagliatelle and add to the bolognese sauce. Thin with a little pasta water, if necessary. Toss for 1 minute. Immediately serve in warm pasta bowls. Top with freshly grated Parmigiano-Reggiano.

Tagliatelle:
1 3/4 to 2 cups cake flour
1 3/4 to 2 cups all-purpose flour
4 eggs

Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well. 

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated. 

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Roll or shape as desired.

Yield: 4 servings

Recipe courtesy Rachael Ray

This recipe will make enough for 2 couples. If you plan a romantic evening where more than two’s a crowd, reserve half the sauce to freeze for another supper before the addition of basil, and only cook 1/2 to 2/3 pound of penne. 

1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream 
20 leaves fresh basil, shredded or torn
Crusty bread, for passing

Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.

While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes. 

Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.

1 lb. Chinese noodles or vermicelli or fettuccini (cooked & rinsed)
1 tsp. sesame seeds (lightly browned in frying pan & removed from heat about 4
min.)
2 tbsp. rice vinegar
2 tbsp. light soy sauce
2 cloves garlic
1 tbsp. sesame oil
1 tbsp. Szechwan chili oil
1 tsp. sugar
1/4-1/2 tsp. ginger (optional)
3 tbsp. peanut butter

Add to frying pan all of the following: Place frying pan over low heat 
enough to melt peanut butter and blend ingredients. Mix sauce in with cold, rinsed
noodles. Top with 4 tablespoons chopped scallions. Refrigerate. Eat cold.

3 cups all-purpose flour – unbleached
5 large eggs
1 teaspoon salt
1 tablespoon water — OR olive oil

To make by hand: Pour the flour (reserving 1/2 cup to add as necessary) into a 
mound on a floured work surface and make a well in the center of the mound. 
Crack the eggs into the well, then add the oil or water, salt and optional 
flavoring. With a fork, carefully beat the liquid ingredients within the well, 
then gently incorporate the flour into the liquid as fast as you can. Begin 
kneading the dough by folding, pushing, and turning it, adding the reserved 
flour, 1 tablespoon at a time, until dough is smooth and not sticky. Shape 
dough into a ball and wrap in plastic wrap. Let rest for 20 minutes. To make 
in food processor: Insert metal blade and place all ingredients EXCEPT for 1/2 
cup of the flour. Process, adding enough of the remaining 1/2 cup of flour, 1 
tablespoon at a time, until the dough is smooth and not sticky. Let the 
machine knead the dough for a couple minutes. Remove from work bowl and
shape 
into a ball on a floured work surface. Wrap in plastic wrap and let rest 20 
minutes. Roll small amounts of the pasta and cut into desired shape or use 
manual pasta machine (following directions). Dry on a pasta rack or lay it out 
on a tea towel dusted with rice flour for 1 to 5 hours or until dry.

To the basic egg pasta recipe, add what is listed below, taking careful not of 
changes to the number of eggs used or amount of water or oil included.

Here are the variations for that recipe:

Artichoke Pasta: Use 3 eggs. Add 1 6oz jar of artichoke bottoms, drained
and pureed.

Basil and Garlic Pasta: Add 3 tablespoons minced basil and 6 large garlic
cloves, chopped fine.

Beet Pasta: Use 2 eggs. Add 1 cup drained canned beets, pureed.

Black Pepper Pasta: Add 4 tablespoons cracked black pepper.

Cornmeal Pasta: Substitute 1 cup cornmeal for 1 cup of the flour.

Curry Pasta: Omit water or oil. Add 1 to 4 tablespoons curry paste, to taste.

Dried Tomato Pasta: Omit water or oil. Use dried tomatoes that are not bottled in oil Reconstitute 1/3 cup dried tomatoes in 1/2 cup very hot water. Squeeze dry and puree with eggs. Add to rest of ingredients.

Fire-Roasted Red Pepper Pasta: Use 2 eggs. Add 6 ounces (small jar)
roasted red pepper, drained and pureed.

Hot Paprika Pasta: Add 2 to 4 teaspoons hot paprika, to taste.

Jalapeno Pasta: Use 2 eggs. Add 1 4oz can of diced jalapenos, drained and pureed.

Lemon Pasta: Use 4 eggs. Add 6 tablespoons lemon juice and 3 tablespoons lemon zest.

Mushroom Pasta: Use 3 eggs. Cook 1 cup sliced washed mushrooms in a pan until water in mushrooms evaporates. Puree mushrooms, and blend with eggs. Add to remaining ingredients.

Orange Pasta: Use 4 eggs. Add 6 tablespoons frozen orange juice concentrate and 3 tablespoons orange zest.

Roasted Garlic Pasta: Use 3 eggs. Roast 2 whole garlic heads. Squeeze garlic from cloves, and blend with eggs. Add to rest of ingredients.

Saffron Pasta: Add 1 teaspoon saffron.

Semolina Pasta: Substitute 1 cup semolina flour for 1 cup of all purpose.

Spinach Pasta: Use 3 eggs. Cook 1 10oz package of frozen spinach, drain, and squeeze dry. Puree spinach with the eggs. Add mixture to remaining ingredients.

Sweet Potato Pasta: Use 2 eggs. Add 1/2 cup cooked and pureed sweet potato (or 6oz jar sweet potato baby food).

Tomato Pasta: Use 2 eggs. Add 1/4 cup tomato paste.

Whole Wheat Pasta: Use half all-purpose flour and half whole wheat flour.

1 8-ounce package lasagna noodles 
1 pound ground pork sausage 
1 30 ounce jar shaghetti sauce 
1 large beat, beaten 
1 15 1/2 ounce carton ricotta cheese 
1 tablespoons dried parsley flakes 
1/2 teaspoon dried oregano 
1/4 teaspoon pepper1/4 cup grated Parmesan cheese 
2 cups (8ounces) shredded Jack cheese, divided 
1 jar sliced mushrooms, drained, optional 
1 3 1/2 ounce package pepperoni slices 

Cook noodles according to package directions, omitting salt; drain. Brown
sausage in a large skillet, stirring until it crumbles; drain. combine sausage and
spaghetti sauce; set aside. Combine egg and next 5 ingredietns. Spread about 1
1/2 cup meat sauce in a lightly greased 13x9x2 inch baking dish. Layer half of
noodles, half of ricotta cheese misture, 1/3 of cheese and 1/3 of remaining meat
sauce. Repeat layers. Arrange mushrooms and pepperoni slices on top; spoon
on remaining sauce. Sprinkle with remaining cheese. Bake 30 minutes at 375
degrees. let stand for 10 minutes before serving.

White Veggie Lasagna
 This is a quick and easy recipe for white veggie lasagna

I use a jar of alfredo or roasted garlic sauce. 

First, I saute some mushrooms(about 10) with 1 medium onion, 3-4 cloves of
chopped garlic in about 2 tbsp. butter. 

Then add 1 box frozen chopped spinach (thawed and drained), 1 medium
zucchini sliced, 1 shredded carrot, and about 1 cup fresh chopped broccoli. Heat
until broccoli is soft. Set aside.

In a 9×13-inc baking dish spoon a small amount of sauce top with unbaked
lasagna noodles, cottage cheese, sauce, 1/2 cup jack cheese, then start with
noodles again ending with jack cheese.

Recipe courtesy Gourmet Magazine

For the “pizza”:
1 tablespoon olive oil
1 small green bell pepper, sliced into thin rings
2 cups cooked capellini (angel hair pasta)
Tomato sauce, store-bought
1/4 pound whole-milk mozzarella, thinly sliced
10 thin slices pepperoni
Fresh basil sprigs, for garnish

In a non-stick skillet, measuring 10-inches across the bottom heat the oil over moderate heat until it is hot but not smoking, in it cook the bell pepper rings for 30 seconds on each side, or until they are crisp-tender, and transfer them with tongs to a plate. 

To the skillet add the capellini, distributing it evenly and pressing it lightly with a lid that fits into the pan, touching the pasta directly, and cook it, over moderate heat for 25 minutes, or until the bottom is golden. Invert an oiled baking sheet over the skillet, invert the capellini crust onto the sheet, and slide it back into the skillet. Cook the capellini crust, covered, for 10 minutes more. 

Spread tomato sauce over the crusty pasta, leaving a 1/2-inch border, and arrange the mozzarella on top. Arrange the bell pepper rings and the pepperoni on the mozzarella and cook the pizza, covered, over moderate heat for 3 minutes, or until the mozzarella is melted. Slide the pizza onto a pizza pan or flat platter, garnish it with the basil, and with a pizza wheel or sharp knife cut it into wedges.

Capellini:
1 pound capellini (angel hair pasta)
1 tablespoon butter
Salt and freshly ground black pepper

Bring a large pot of water to a boil. Add salt and pasta and cook for 2 to 3 minutes, or until just al dente. Drain and toss with butter, salt, and pepper. 

Yield: 4 servings 
 
 

2 small onions, chopped
1 small green bell pepper, chopped
2/3 pound sliced button mushrooms
2 tablespoons olive oil
6 to 8 cloves garlic, chopped or minced
3 tablespoons steak sauce
2 pounds ground beef 
3 tablespoons oregano
Freshly ground black pepper
1 teaspoon salt 
1 (14 ounce) can tomato sauce
1 (2 1/2 ounce) can tomato paste
2 (14 ounce) cans diced tomatoes (Italian style preferred, not required)
2/3 cup Burgundy wine
1 pinch sugar
1 pound package spaghetti, cooked to al dente
1 pound sharp cheddar, sliced thickly
1 pound mozzarella, thickly sliced
1/2 cup freshly grated Parmesan
1 large stick pepperoni, cut into 1/4-inch slices

Saute onions, bell peppers and mushrooms in olive oil until tender. Add garlic about halfway through sauti. Work the steak sauce through the raw ground beef. Remove vegetables from pan and set aside. Add ground beef to the pan and brown beef with 1/2 tablespoon of oregano, black pepper, and 1/2-teaspoon salt. Drain the fat from the pan. Add the vegetables back to the pan with the beef. Add tomato sauce, tomato paste and 1 1/2 cans diced tomatoes. (These may or may not be needed, the recipe is somewhat imprecise). 

Gradually add the remaining oregano and the wine, stirring occasionally. Simmer for 25 minutes. Add pinch of sugar. Add cooked spaghetti noodles and mix thoroughly. Pour 1/2 of the spaghetti mixture into a greased baking pan. Top with sliced cheddar cheese. Add remaining spaghetti mixture and top with mozzarella and Parmesan. If the pepperoni is low fat, it can be added on top of the cheese at this time. If not, it should be cooked in the microwave for 2 minutes, on a paper towel, until the grease runs out, then added 5 minutes before the spaghetti is ready to come out of the oven. Bake 20 minutes at 375 degrees F. 

8 cups water 
2 cups uncooked elbow macaroni 
1/3 cup shredded cheddar cheese 
1/2 cup Cheez Whiz 
2 tablespoons whole milk 
1/4 teaspoon salt 

1. Bring 8 cups (2 quarts) of water to a boil over high heat in a large saucepan. Add elbow macaroni to water and cook for 10 to 12 minutes or until tender, stirring occasionally. 
2. As macaroni boils, prepare sauce by combining cheddar cheese, Cheez Whiz, and milk in a small saucepan over medium/low heat. Stir cheese mixture often as it heats, so that it does not burn. Add salt. When all of the cheddar cheese has melted and the sauce is smooth, cover pan and set aside until macaroni is ready. 
3. When macaroni is ready, strain water, but do not rinse the macaroni. 
4. Using the same pan you prepared the macaroni in, combine the macaroni with the cheese sauce, and mix well. Makes about 4 cups.

Ingredients:

2 Lb. Spicy Italian Sausage 
1 2/3 cup Red Wine
Tomato Sauce:
1 1/2 cups Whole Peeled Tomatoes, with some of the juice
2 Tbsp. Fresh Basil, chopped
2 Tbsp. Extra Virgin Olive Oil
Salt and Black Pepper to taste
1 Lb. Rigatoni Pasta
3 cups Prepared Sausage
1 cup Basic Tomato sauce
2 cups Whipping Cream
1/2 cup Red Wine
1 cup Parmigiano Reggiano, grated
1/2 cup Fresh Flat Leaf Parsley, chopped

Preparation:
Buy sausage in bulk form or remove casings before cooking. Brown sausage in large saucepan, breaking into small pieces with kitchen fork. When sausage has browned, add red wine. Cook over medium high heat, stirring occasionally, until all juices have reduced by half. Remove sausage mix from pan, cool, refrigerate. Do not drain sausage at any time. Reduced wine and juices released from sausage are essential flavor ingredients for the dish. Refrigerating overnight & remove excess fat. 

Basic Tomato Sauce
Makes 1 1/2 cups
Drain tomatoes, reserving juice. Pulse tomatoes in food processor to coarsely chop, or chop by hand on cutting board with a knife. Combine tomatoes with half reserved juice and remaining ingredients. Cover and refrigerate until ready to use. This is a basic tomato sauce that can be used for a multitude of pasta dishes. 

Final Preparation:
This dish is best prepared in a heavy bottom Dutch oven or large pan with high sides. 
Bring large pot of salted water to a boil to cook pasta. 
Heat sausage base with red wine, tomato sauce and heavy cream in heavy pan. Bring to boil, stirring often. Cook over medium high heat until sauce begins to thicken. Once pasta is cooked, drain, do not rinse, and toss with completed sauce and most of the parmigiano reggiano. Divide coated pasta into warm pasta bowls. Garnish each with chopped parsley remaining Parmigiano, as desired.

Ingredients:

8 oz spaghetti, cooked, drained
2 t garlic salt
1/2 t freshly ground pepper
2 C shredded mozzarella, divided
1 C grated Parmesan cheese, divided
2 T minced Italian parsley
2 lrg. eggs, slightly beaten
1 lb bulk Italian sausage, hot or mild
26 oz jar spaghetti sauce

Preparation:

Preheat oven to 350 degrees.
Combine spaghetti, garlic salt, pepper, 1 1/2 cups of mozzarella, 1/2 cup Parmesan, parsley and eggs. Mix well to combine.
Spray a deep 9 inch cake pan or 9 inch pie plate with nonstick spray. Press spaghetti-cheese mixture onto bottom and up sides of baking pan. Bake 10 minutes.
Meanwhile in skillet brown sausage until no longer pink. Remove drippings from skillet and pour in spaghetti sauce. Cook over medium heat 10-12 minutes.
Remove spaghetti from oven and spoon sausage mixture into center of “crust”. Sprinkle remaining Parmesan and mozzarella over top and bake 20-25 minutes.
Let sit 5-10 minutes before cutting into 8 wedges.
8 servings

2 tablespoons extra-virgin olive oil
4 cloves garlic, crushed 
1 bay leaf, fresh or dried
1/4  pound pancetta, thick cut, chopped into small bits (Italian cured pork, ask at deli counter)
1/2 pound bulk hot Italian sausage
1 pound combined ground beef, pork and veal 
1 medium carrot, peeled and finely chopped
1 rib celery, chopped
1 medium onion, chopped
1  cup good quality dry red wine
1 cup prepared beef stock, paper container or canned
2 (32-ounce) cans chunky style crushed tomatoes
A handful chopped flat leaf parsley leaves
1/4  teaspoon (a couple of pinches) allspice or cinnamon 
Coarse salt and black pepper
2 pounds penne rigate, cooked to al dente
Grated Pecorino Romano, as an accompaniment
Fresh, crusty bread, for mopping

Heat a deep pot over medium high heat. Add oil, garlic, bay, and pancetta bits and brown for 1 minute. Add meats and brown and crumble them for 5 minutes. 

Chop carrot, celery, and onions near the stove and add to the pot as you
work. Cook vegetables with meat 5 minutes and add wine. Cook for 1
minute; add stock and tomatoes to the pot. 

Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes minimum before serving. Reheated sauce only improves. 

Toss pasta (cook off only as much pasta as you need at the time: half a
pound for every 3 people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table.

The sauce will cover up to 2 pounds of pasta.

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