Balsamic Vinaigrette

Ingredients 1 cup balsamic vinegar 3 cups olive oil Salt and pepper to taste Instructions Blend the balsamic vinegar with olive oil, salt and pepper until smooth

Baked Ziti with Ricotta

Ingredients 2 cups ricotta cheese 1/2 pound mozzarella cheese, cubed 3/4 cup grated Parmesan cheese, divided 2 tablespoons chopped fresh parsley 1/2 teaspoon salt 2 large eggs, lightly beaten 1 pound ziti pasta 3 cups house marinara sauce Instructions Combine the ricotta, mozzarella, 1/2 cup Parmesan, parsley, salt and eggs in a large bowl; setMore »

Baked Ziti and Pepper with Meat Sauce

Ingredients 8 pounds ziti 1 recipe meat sauce 3 pounds ricotta cheese 4 pounds mozzarella cheese, grated or shredded Instructions 1. Cook ziti until just short of al dente. Drain well. 2. In a large mixing bowl, combine ziti with meat sauce.3. In a baking pan that measures 12x20x4-inches high, spoon half the ziti andMore »

Baked Rigatoni with Meatballs

Ingredients 2 pounds rigatoni 2-3/4 cups marinara sauce 36 Rosina Italian Style Meatballs 3/4 cup grated Romano cheese 1 pound shredded mozzarella cheese Instructions Cook the pasta slightly short of al dente. Pour the sauce, Rosina Italian Style Meatballs, cooked pasta and Romano cheese into a lightly oiled, 5-quart rectangular baking or lasagna pan. StirMore »

Baked Parmesan Zucchini Sticks

Ingredients 1 cup seasoned Italian breadcrumbs 1/2 cup grated Parmesan cheese 5 medium zucchini (about 2-1/2 pounds), cut into strips about 1/2 inch wide and 3 inches long 4 large eggs, lightly beaten Instructions In a mixing bowl, combine the breadcrumbs and the Parmesan cheese. Dip zucchini strips in beaten egg, then in breadcrumb mixtureMore »

Baked Macaroni and Cheese

Ingredients 6 tablespoons unsalted butter 1/4 cup all-purpose flour 4 cups milk 1 ½ teaspoons dry mustard 1/8 teaspoon cayenne 1/8 teaspoon salt 1 pound cavatappi or similar corkscrew shaped pasta 1/4 pound shredded provolone cheese 1/4 pound shredded Asiago cheese 1/4 pound shredded mozzarella cheese 1 1/4 cup grated Parmesan cheese 1 cup freshMore »

Bagno Caldo

Ingredients 4 ounces canned anchovies 8 garlic cloves finely chopped (a food processor is easiest) 4 tablespoons olive oil ¼ pound butter 2 cups heavy cream (heated in a separate saucepan) Instructions Mash the anchovies in a hot skillet, add the butter and olive oil, and when these are hot, add the garlic. Simmer aboutMore »

Bacon, Potato, Onion and Spinach Pizza Souffle

Bacon, Potato, Onion and Spinach Pizza Souffle

Ingredients 1 10-inch pizza shell, ready to use 4 ounces mozzarella, shredded 1 cup roasted potato slices or hash browns ½ cup spinach, cook, drained and squeezed dry 2 ounces bacon, cubed 1 cup soufflé base* Instructions 1. Build the pizza by spread the ingredients, in the order given, evenly over the shell up0 toMore »

Bacon & Spinach Pizza

Bacon & Spinach Pizza

Ingredients 1 12-inch pizza shell1/4 pound bacon, crisp & broken into pieces8 ounces 50/50 blend mozzarella & provolone1/2 pound fresh plum or Roma tomatoes, sliced10-12 ounces fresh baby spinach leaves, coarsely chopped2 tablespoons olive oil1 tablespoon finely chopped fresh garlic1/4 cup toasted pine nuts Instructions Spread half the cheese blend over rolled oiut crust. SprinkleMore »

Asiago Pepper and Tomato Pizza

Ingredients One 14-inch pizza shell 12 ounces shredded Asiago or Fontina cheese 6 large (about 1 pound) fresh Roma tomatoes, sliced crosswise 1/4-inch thick 2 tablespoons extra-virgin olive oil 2 tablespoons grated Parmesan cheese 1 cup roasted red peppers, cut into strips 10-12 leaves of fresh basil Instructions Sprinkle half the Asiago evenly over theMore »