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Click here for more informationPeppercorn Ranch Pasta
SUBMITTED BY: Julie
Ingredients:
2 cups colored rotini pasta
1 cup baby carrots, sliced
1 cup fresh broccoli florets
1/4 cup chopped red onion 1 cup cauliflower, chopped
1/4 cup chopped green bell pepper
10 ounces peppercorn Ranch salad dressing
Directions:
1. Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Place cooked pasta in a large bowl and combine with sliced baby carrots, broccoli, red onion, cauliflower, green pepper and peppercorn ranch dressing; mix well. Cover and refrigerate for several hours.
Vegetarian's Delight Pizza
Submitted by: Rani
Ingredients:
1 (12 inch) pre-baked pizza crust
2 tablespoons olive oil
1 cup seasoned tomato sauce
1/2 cup sliced onion
1 cup fresh sliced mushrooms
1/2 cup chopped green bell pepper
1/4 cup chopped black olives
2 cups shredded mozzarella cheese
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Place the pizza crust on a large cookie tray or pizza pan. Brush the crust evenly with olive oil. Spread tomato sauce over it with a spatula or back of a spoon. Sprinkle vegetables evenly over the sauce, and top with cheese.
3. Bake for 10 to 12 minutes, or until cheese has melted and is bubbly. Let cool for 2 to 3 minutes before cutting.
Penne with Spring Vegetables SUBMITTED BY: Jessica
Ingredients:
1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
1 (8 ounce) package sugar snap peas, trimmed
1 (8 ounce) package dry penne pasta
3 tablespoons olive oil
1/2 cup grated Parmesan cheese
salt and pepper to taste
Directions:
1. Bring a large pot of lightly salted water to a boil. Add asparagus, and cook for 2 minutes. Add peas, and cook for 2 more minutes. Transfer to a large bowl; set aside. Add pasta to boiling water, and cook for 8 to 10 minutes or until al dente; drain.
2. Place pasta in the bowl with asparagus and peas. Toss with olive oil, Parmesan, salt and pepper.
Green Green Pasta SUBMITTED BY: Ursala Marie
Ingredients:
1 (8 ounce) package pappardelle pasta
2 tablespoons olive oil, divided
1 zucchini, halved and sliced
1 bunch thin asparagus, cut into 1 1/2-inch lengths
1 crown broccoli, cut into florets
8 ounces fresh green beans, cut into 1-inch lengths
2 green onions, thinly sliced
1 (15 ounce) can garbanzo beans, drained and rinsed
2 tablespoons reserved pasta water
1 tablespoon chopped fresh basil
salt and pepper to taste
1/4 cup crumbled feta cheese
Directions:
1. Bring a large pot of lightly salted water to boil. Add pappardelle, and cook until al dente, 8 to 10 minutes. Drain, reserving some pasta water. Coat with 1 tablespoon olive oil; set aside.
2. Meanwhile, heat 1 tablespoon olive oil in a large non-stick skillet over medium high heat. Add zucchini; cook and stir until zucchini begins to brown around the edges but is still firm. Stir in asparagus, broccoli, and green beans; continue to cook until vegetables turn bright green in color, about 3 minutes. Add green onions and garbanzo beans; cook and stir until vegetables are lightly browned around the edges.
3. Add reserved pasta water to vegetables. Cover skillet; reduce heat to low and simmer until garbanzos are heated through and vegetables are just tender. Stir vegetables and basil into pasta; season to taste with salt and pepper, and top with crumbled feta.
Spinach Lasagna SUBMITTED BY: Rob
Ingredients:
3-1/4 lasagna noodles
1 teaspoon olive oil
2 tablespoons and 2 teaspoons chopped fresh mushrooms
2 tablespoons and 2 teaspoons chopped onion
1/2 teaspoon minced garlic
1/3 cup fresh spinach
1/2 cup ricotta cheese
1 tablespoon and 2-1/4 teaspoons grated Romano cheese
1/8 teaspoon salt
1/8 teaspoon dried oregano
1/8 teaspoon dried basil leaves
1/8 teaspoon ground black pepper
1/8 egg
1/2 cup shredded mozzarella cheese
1/2 cup tomato pasta sauce
2 tablespoons and 2 teaspoons grated Parmesan cheese
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
3. In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.
4. Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup spaghetti sauce over cheese. Repeat layering 2 times.
5. Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.
Fettuccine Alfredo SUBMITTED BY: Lynn
Ingredients:
10 ounces fettuccini pasta
1/2 cup butter
5 cloves garlic, chopped
1 cup heavy cream 1 egg yolk
2 cups freshly grated Parmesan cheese
2 tablespoons dried parsley
Directions:
1. Bring a large pot of lightly salted water to a boil. Add fettucine pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet melt the butter and add the chopped garlic. Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic.
3. Pour about a 1/4 cup of the heavy cream into a small bowl. Add the egg yolk and beat together; put aside. Pour the remaining cream into the frying pan. Increase the heat to medium-high. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mixture. You do not want the egg to curdle. Continue whisking until well blended.
4. Add 1 cup of the Parmesan cheese and continue to mix the cream. Pour in the remaining Parmesan and the parsley, mix until smooth. Immediately remove from stove. Serve over cooked pasta.
Baked Ziti Submitted by: Verdie
Ingredients:
1 (16 ounce) package dry ziti pasta
1 pound lean ground beef
1 onion, chopped
2 (28 ounce) jars spaghetti sauce
6 ounces sliced provolone cheese
6 ounces sliced mozzarella cheese
1 1/2 cups sour cream
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet, brown beef over medium heat. Add onions; saute until tender. Drain off fat and add spaghetti sauce; simmer for about 15 minutes.
3. Preheat oven to 350 degrees F (175 degrees C).
4. In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone and mozzarella cheese slices. Spread on a layer of half the spaghetti sauce mixture and sour cream.
5. Cover with remaining pasta, cheese and sauce; sprinkle a layer of Parmesan cheese and fresh basil.
6. Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.
Spinach Lasagna II SUBMITTED BY: Joelene Craver
INGREDIENTS
1 (1.5 ounce) package spaghetti sauce mix
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
1 3/4 cups water
2 eggs
1 pint ricotta cheese
1/2 teaspoon salt
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 cup Parmesan cheese
8 ounces sliced mozzarella cheese
8 lasagna noodles
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch baking dish.
In a medium saucepan, combine spaghetti sauce mix, tomato sauce, tomato paste and water. Bring to a boil over medium heat then remove from heat and let cool.
In a medium bowl, beat the eggs and combine them with the ricotta or cottage cheese, salt, spinach and 1/4 cup of the Parmesan cheese.
Spread one half cup tomato sauce mixture into the prepared baking dish.
Place half the uncooked noodles over the sauce, spread with half the spinach mixture, half the mozzarella cheese, and half of the tomato sauce. Repeat layers, using remaining ingredients. Top with remaining Parmesan cheese.
Cover dish securely with aluminum foil and bake for in the preheated oven 1 hour. Let stand 10 minutes before cutting and serving.
Puttanesca SUBMITTED BY: Pooche
INGREDIENTS
8 ounces pasta
1/2 cup olive oil
3 cloves garlic, minced
2 cups chopped tomatoes, pushed through a sieve
4 anchovy filets, rinsed and chopped
2 tablespoons tomato paste
3 tablespoons capers
20 Greek olives, pitted and coarsely chopped
1/2 teaspoon crushed red pepper flakes
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
Toss pasta with sauce, and serve.
Elegant Orzo with Wilted Spinach and Pine Nuts SUBMITTED BY: ASCALESE
INGREDIENTS (Nutrition)
1 (16 ounce) package uncooked orzo
1/2 cup olive oil
2 tablespoons butter
1/2 teaspoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
1 cup pine nuts
1 (10 ounce) bag baby spinach
1/8 cup balsamic vinegar
1 (8 ounce) package crumbled feta cheese
1/2 fresh tomato, chopped
salt to taste
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. (Firm or slightly undercooked orzo works best for this dish.) Drain, transfer to a mixing bowl, and set aside.
Heat olive oil and butter in a large skillet over medium high heat, stirring to blend. Stir in garlic, basil, and red pepper flakes, and reduce heat to medium. Stir in pine nuts and cook until lightly browned. Add spinach, cover, and cook on low heat for 5 minutes, or until spinach is wilted.
Toss spinach mixture with orzo pasta. Portion onto serving plates with a drizzle of balsamic vinegar and a sprinkling of crumbled feta cheese and chopped tomatoes. Allow guests to adjust seasoning with salt, as needed. Enjoy!
Easy Vegetarian Pasta SUBMITTED BY: ROBYN050501
INGREDIENTS
1 (16 ounce) package uncooked whole wheat spaghetti
3 tablespoons olive oil
2 tablespoons garlic, minced
3 large tomatoes, diced
1 red onion, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 cup chopped zucchini
1/2 cup sliced fresh mushrooms
2 tablespoons balsamic vinegar
2 tablespoons crumbled feta cheese
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat the oil in a skillet over medium heat, and saute the garlic until lightly browned. Mix in the tomatoes, onion, yellow bell pepper, red bell pepper, zucchini, and mushrooms. Cook and stir until tender.
Mix the balsamic vinegar into the skillet. Toss with the cooked spaghetti, and sprinkle with feta cheese to serve.
Individual Grilled Veggie Pizzas
SUBMITTED BY: YumYum
INGREDIENTS (Nutrition)
1 large portobello mushroom, sliced
1 small zucchini, sliced
1/4 pound butternut squash - peeled, seeded, and thinly sliced
1 cup bite-size broccoli florets
1/4 cup chopped red onion
1 tablespoon olive oil
2 ounces refrigerated pizza crust
1/4 cup pesto
1/4 cup crumbled Gorgonzola or blue cheese
1/4 cup fontina cheese, cubed
DIRECTIONS
Preheat an outdoor grill for high heat.
Place the mushrooms, zucchini, squash, broccoli, and onion in a grill pan, and brush with 2 tablespoons olive oil. Cook on preheated, covered grill until tender when pierced with a fork, about 5 minutes. Remove from grill and set aside.
Roll out pizza dough on a floured surface to make two 8 inch circles 1/4 inch thick. Place onto pizza pans. Brush tops with remaining 1 tablespoon olive oil.
Bake on preheated, covered grill until browned, turning once, about 3 minutes each side. Remove from grill and spread with pesto. Top with cooked vegetables. Sprinkle with blue and fontina cheeses. Return to grill, cover, and cook until cheese melts, about 3 minutes.
Greek Pasta with Tomatoes and White Beans
SUBMITTED BY: Joelene Craver
INGREDIENTS
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (19 ounce) can cannellini beans, drained and rinsed
10 ounces fresh spinach, washed and chopped
8 ounces penne pasta
1/2 cup crumbled feta cheese
DIRECTIONS
1. Cook the pasta in a large pot of boiling salted water until al dente.
2. Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
3. Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
4. Serve sauce over pasta, and sprinkle with feta.
Pesto Polenta Lasagna Ingredients:
1 (18 ounce) package polenta, cut into 1/4 inch thick slices
1/2 (24 ounce) jar bottled marinara sauce
1/4 cup pesto
1/4 cup pine nuts
1 cup shredded mozzarella cheese
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Oil an 11x7x2 inch baking dish.
2. Arrange a single layer of polenta in the bottom of the prepared baking dish. Spread a thin layer of pesto over the polenta. Spoon half of the sauce over the polenta. Top with another layer of polenta and sauce.
3. Bake, uncovered, for 25 minutes. Turn on the broiler. Top polenta with cheese and pine nuts, and broil until cheese browns and nuts are toasted.
Onion Pasta Ingredients:
1/2 cup olive oil
4 tablespoons butter
5 onions, thinly sliced
1 teaspoon dried basil
1 pinch ground black pepper
1 cup water
1 tablespoon chicken bouillon
1 pound uncooked pasta, cooked according to package directions
DIRECTIONS:
1. In a large skillet place oil, butter and onions and cook until golden brown.
2. Add basil, pepper, water and bouillon and cook on low heat for 10 minutes.
3. Add onion mixture to cooked pasta, sprinkle with cheese, toss and serve.
Spaghetti with a Twist 1 pound angel hair pasta
1 (26-ounce) jar vodka pasta sauce
1 cup grated pepper jack cheese
2 tablespoons chopped fresh basil leaves
1/2 cup panko bread crumbs
2 tablespoons melted butter
Cook the pasta according to package directions until al dente. Heat the tomato sauce with the cheese in a pot until the cheese has melted. Toss the pasta and tomato sauce together with the basil. Mix the bread crumbs with the melted butter.
Twirl small forkfuls of the pasta onto metal forks. Place them on a baking sheet and sprinkle some of the buttered bread crumbs onto each one. Put the pan under the broiler and broil for about 3 to 5 minutes, or until the bread crumbs are lightly browned. Make sure the handles of the forks are not directly under the heat source. Let cool for a minute and serve.
Fried Ravioli Olive oil, for frying
1 cup buttermilk
2 cups Italian-style bread crumbs
1 box store-bought cheese ravioli (about 24 ravioli)
1/4 cup freshly grated Parmesan
1 jar store bought marinara sauce, heated, for dipping
Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.
When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.
Italian Meatloaf 2 tablespoons
extra-virgin olive oil 1 red pepper, seeded, small diced
1 onion, diced
2 teaspoons (about 3 cloves) chopped garlic
1 pound ground beef
2 eggs
3/4 cup bread crumbs
1 cup grated Parmesan
1 tablespoon Worcestershire sauce
1 tablespoon
balsamic vinegar 2 tablespoons chopped basil leaves
1 tablespoon chopped parsley leaves
1 teaspoon salt
1/2 teaspoon black pepper
1 cup marinara sauce
Preheat oven to 350 degrees F.
Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat and add the peppers, onions and garlic. Saute until just soft, remove to a plate and cool.
When the peppers and onions are cool, combine all of the remaining ingredients together except for the marinara. Pack the meat mixture into an oiled loaf pan, if you do not have a loaf pan, form the meat mixture into a loaf shape on an oiled oven tray or baking dish. Top with the marinara making sure to spread evenly over the top.
Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.
Wild Mushroom Pasta You will need:
Large serving(serves 6)
2 large zipper bag
1 small zipper bag
Place zipper bag in crockpot, add all ingredients and seal
Large serving:
1 c Crimini Mushrooms
1 c Portobello Mushrooms
1 c Shiitake Mushrooms
1/4 c diced onions
3 c cream sauce
1/2 c chicken broth
1 tbls minced garlic
1/4 c Sauterne Wine
1/2 tsp salt
1/4 tsp pepper
1/2 tsp Italian seasoning
Place empty zipper bag in crockpot, add pasta and seal
4 c Penne pasta for grande
Place sealed bags of pasta, sauce and parmesan in empty large zipper bag and seal
1/2 c Parmesan cheese for large serving
Cook pasta in 4-6 quarts of boiling water, add salt to taste if desired.
In large saucepan over medium high heat- add contents of mushroom bag and bring to boil. Reduce heat and simmer for 5-10 minutes. Pour sauce over pasta, sprinkle with Parmesan cheese
Classic Italian Lasagna Bechamel Sauce:
5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
1/2 cup all-purpose flour
4 cups whole milk at room temperature
Pinch freshly grated nutmeg
1 1/2 cups tomato sauce, recipe follows
Salt and white pepper
1/4 cup extra-virgin olive oil
1 pound ground chuck beef
Salt and pepper
1 1/2 pounds ricotta cheese
3 large eggs
1 pound lasagna sheets, cooked al dente
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/4 cup freshly grated Parmesan
Preheat oven to 375 degrees F.
Bechamel sauce:
In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.
In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.
Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional
In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce
Italian Antipasto Salad 1/2 head romaine lettuce, cut into bite-size pieces
1/2 head butter lettuce, cut into bite-size pieces
1/2 head iceberg lettuce, cut into bite-size pieces
1 cup rinsed canned red kidney beans, patted dry
1 cup rinsed canned garbanzo beans, patted dry
8 ounces salami, cubed
6 ounces Provolone, cubed
2 tomatoes, coarsely chopped
Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
Combine the first 8 ingredients in a large bowl. Toss with enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.
Yield: 6 to 8 servings
Prep Time: 15 minutes
Inactive Prep Time: none
Cooking Time: none
Red Wine Vinaigrette:
1/2 cup red wine vinegar
3 tablespoons lemon juice
1 teaspoon honey
2 teaspoons salt
1 cup olive oil
Salt and freshly ground black pepper
Mix the vinegar, lemon juice, honey, and salt in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette with salt and pepper, to taste.
Hot and Sweet Italian Sausages in Tomato Sauce 1/2 pound hot Italian sausage, removed from casings and crumbled
1/2 pound sweet Italian sausage, removed from casings and crumbled
1 1/2 cups sliced red onions
1 1/2 tablespoons chopped garlic
3/4 teaspoon fennel seeds
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1 (28-ounce) can whole peeled tomatoes, crushed by hand, with their juice
2 tablespoons tomato paste
1 tablespoon chopped fresh oregano
1 pound dry penne, ziti or mostaccioli
1 1/2 cups fresh ricotta, or crumbled or coarsely grated fresh ricotta salata
6 tablespoons chopped fresh basil leaves
Grated Parmesan, for garnish
In a large saute pan or pot, cook the sausage over medium-high heat until the fat is rendered and the sausages start to brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Remove all but 2 tablespoons of fat from the pan.
To the fat remaining in the pan, add the onions and garlic and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the fennel seeds, salt, and red pepper, and cook, stirring, until fragrant, 20 to 30 seconds. Add the tomatoes and their juice, the tomato paste, oregano, and cooked sausage and cook, stirring, until thick and fragrant, 20 to 25 minutes. Remove from the heat and adjust the seasoning, to taste.
Meanwhile, in a pot of salted water, cook the pasta until al dente. Drain and toss in the pot with the sauce. Stir in the ricotta salata and basil. Serve immediately and garnish with Parmesan cheese at the table.
Italian Fontina and Parmesan Toasts 3 tablespoons softened butter
3 tablespoons olive oil
1 loaf Italian semolina bread, cut into 1/2-inch thick slices
2/3 cup freshly grated Italian fontina
1/4 cup freshly grated Parmesan
Preheat oven to 400 degrees. In a small saucepan, melt butter in oil over moderate heat. Brush mixture onto 1 side of each bread slice. Arrange slices, buttered side up, on a baking sheet and bake for 5 minutes or until golden
Preheat broiler. Sprinkle fontina and Parmesan cheeses evenly over toasts. Broil about 4 inches from the heat for 1 minute, or until fontina begins to melt.
Stracotto di Manzo (Italian Pot Roast) 1 ounce dried porcini mushrooms
2 cups beef stock
Salt and pepper
1 (4-pound) beef eye of round
2 tablespoons olive oil
2 tablespoons pancetta, chopped
1 finely chopped onion
1 finely chopped carrot
1 finely chopped celery stalk
3 cloves garlic, minced
2 bay leaves
1 tablespoon chopped fresh rosemary
1/4 cup tightly packed parsley leaves, chopped
3 tablespoons tomato paste
5 cups red wine
1 (28-ounce) can whole tomatoes, drained and crushed
Soak the porcini mushrooms in 1 cup of hot stock until softened, about 30 minutes. Strain the liquid through a coffee filter or a sieve lined with a double layer of cheesecloth. Trim any hard bits from the mushrooms. Set aside the mushrooms and liquid separately.
Season the beef with salt and pepper. In a large casserole, heat 2 tablespoons of the olive oil over medium high heat until hot but not smoking. Brown the beef on all sides, about 15 minutes total. Transfer the beef to a plate. Pour off browning fat. Add pancetta, onions, carrots, and celery, stirring, until they are golden. Add garlic and cook 1 minute more. Season lightly with salt and pepper. Stir in bay leaves, rosemary, parsley, and tomato paste. Add the wine and simmer until it is reduced by half, about 20 minutes.
Add the beef, tomatoes, porcini mushrooms, mushroom liquid, and enough beef stock to come 2/3 up the side of the beef. Bring to a simmer, cover, and cook at a gentle simmer for 2 1/2 to 3 hours, until the meat is tender. Turn the roast every 30 minutes or so.
Transfer the meat to a cutting board and cover with aluminum foil to keep warm. Skim off any fat from the surface of the liquid. Strain the liquid, pressing on the solids with a spoon to extract as much liquid as possible. Discard the solids and return the strained sauce to the pot. Bring to a boil and let cook uncovered for a few minutes to further reduce and thicken the liquid. Season with salt and pepper, to taste. Slice the roast and serve with the sauce and soft polenta.
ITALIAN VEGETABLE EGG STRATA Preparation time: 10 minutes
Baking time: 35 minutes
5 cups French bread (1-inch) cubes
8 ounces (2 cups) LAND O LAKES® Mozzarella Cheese,
shredded
1 medium (1 cup) zucchini, shredded
1 medium (1 cup) red bell pepper, cut into julienne strips
1/3 cup chopped green onions
1 (14.5-ounce) can Italian-style diced tomatoes, drained
1 3/4 cups LAND O LAKES™ Half & Half
1/2 cup all-purpose flour
6 LAND O LAKES™ All-Natural Farm-Fresh Eggs
1 teaspoon salt
• Spray 13x9-inch (3-quart) baking dish with no-stick cooking spray.
• Place bread cubes into bottom of prepared baking dish; top with 1 cup cheese, zucchini, red pepper, green onions and tomatoes.
• Whisk together half & half, flour, eggs and salt in medium bowl until smooth. Pour mixture over ingredients in baking dish. Cover; refrigerate 8 hours or overnight.
• Heat oven to 375?F. Uncover; bake 30 minutes. Top with remaining 1 cup cheese. Continue baking for 15 to 25 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
8 servings
TIP: Stratas are an Italian dish that is traditionally made with eggs and bread. Add 1/4 cup chopped pepperoni, turkey or ham, if desired.
Nutrition Facts (1 serving)
Calories 310 g
Fat 17 g
Cholesterol 195 mg
Sodium 960 mg
Carbohydrate 25 g
Dietary Fiber 1 g
Protein 17 g