Entrees

Eggplant Parmesan Lasagna

Eggplant Lasagna

3 medium eggplants Olive oil-flavored cooking spray 1 ounce dried basil 4 ounces Parmesan cheese, grated 48 ounces marinara sauce 1 ounce Italian seasoning 2 pounds no-cook lasagna noodles 2 pounds ricotta cheese 1 pound shredded mozzarella 4 ounces fresh basil or parsley, chopped Preheat broiler. Trim ends and peel the eggplant, and cut cross-wiseMore »

Fusilli Lunghi with Shaved Fennel and Sausage in Cream Sauce

Fusilli Lunghi with Shaved Fennel and Sausage in Cream Sauce

Ingredients 1 small bulb fresh fennel (about 3/4 pound) 1 tablespoon extra-virgin olive oil 1/2 pound sweet Italian sausage, casing removed 1 cup heavy whipping cream 1/2 pound fusilli lunghi cooked almost al dente Salt and freshly ground pepper 1/4 cup grated Parmesan cheese Instructions 1. Trim and clean the fennel by cutting off theMore »

Baked Ziti with Sausage

Baked Ziti with Sausage

Ingredients • 2 tablespoons olive oil • 1/2 cup onion, coarsely chopped • 1 pound sweet Italian sausage, casing removed • 3½ cups tomato puree • 2 teaspoons dried oregano • 2 teaspoons dried basil, crumbled • 8 ounces ricotta • 1 teaspoon salt • ¼ cup chopped flat-leaf parsley • ½ cup grated ParmesanMore »

Capellini Pomodoro

capellini pomodoro basil

½ cup olive oil 1 cup diced onions 5 cloves chopped garlic 10 plum tomatoes ¼ cup fresh pesto 2 cups vegetable broth Salt and pepper to taste 4 leaves of fresh basil sliced thinly Shaved Parmesan Sauté onions and garlic in the olive oil until translucent. Add tomatoes, pesto and broth and simmer forMore »

Greek-style Meatballs

Greek-style Meatballs

Ingredients 4 large eggs ½ cup fresh bread crumbs 6 tablespoon grated Romano cheese 3 tablespoons olive oil ¼ cup chopped fresh parsley 2 cloves garlic, minced 2 teaspoons salt 1 teaspoon Greek oregano 1 teaspoon ground black pepper 1 teaspoon cinnamon 1/8 teaspoon allspice 2 pounds lean ground beef, or combination of ground beefMore »

Pasta Con Asiago e Spinaci (Pasta with Cheese and Spinach)

Pasta Con Asiago e Spinaci (Pasta with Cheese and Spinach)

Ingredients 10 ounces fresh spinach, washed, heavy stems cut off, leaves torn ½ pounds Asiago or Fontina cheese, shredded 5 ounces oil-packed sun-dried tomatoes, drained, sliced ¼ cup extra-virgin olive oil 2 cloves garlic, minced ¼ teaspoon freshly ground pepper ¾ pound cavatappi or other short pasta, such as fusilli or rotini, cooked al denteMore »

Linguine with Clam Sauce

Linguine with Clam Sauce

Ingredients 1 cup water 1/2 cup dry white wine 32 manila or littleneck clams, scrubbed 1 cup bottled clam juice 2 tablespoons extra-virgin olive oil 2 cloves garlic, crushed 1/4 cup chopped flat-leaf parsley 1/2 teaspoon crushed red pepper lakes 2 teaspoons dried thyme, crumbled Salt and fresh ground pepper to taste 1 pound linguineMore »

Pasta Jambalaya with Sausage and Chicken

pasta jambalaya

Serves 4 to 6 (scale up in direct proportion) 1 pound penne rigate, ziti or rotini, cooked in boiling salted water until al dente. Reserve ½ cup of the pasta water (the starchy water enhances the pasta “sauce”). Drain the pasta and set it aside. Keep it warm. 3 tablespoons olive oil ¾ pound shrimpMore »

Mama’s Magnificent Meatballs

Mama's Magnificent Meatballs

Ingredients 8 pounds lean ground beef 2 pounds ground pork 1/4 cup finely chopped garlic 1 cup grated Romano cheese 1 cup grated Parmesan cheese 1 cup finely chopped parsley (use flat-leaf if you can) 5 cups bread, torn from day old Italian bread, soaked in milk and squeezed dry 8 egg, lightly beaten 3More »

Pasta Puttanesca

Pasta Puttanesca

Ingredients 2 tablespoons olive oil 2 cloves garlic thinly sliced 5 anchovy fillets, lightly chopped 12 Gaeta or kalamata olives, stoned and coarsely chopped 2 tablespoons capers, rinsed 2 teaspoons crushed red chili flakes 1 quart canned whole peeled plum tomatoes 1 pound spaghetti 1/2 cup grated Parmesan Instructions In a large saute pan, warmMore »