Entrees

Anna’s Spinach Tortellini Carbonara

Annas Carbonara brian weavel pasta

Courtesy of Brian Weavel, Anna’s Pizza & Pasta, Winnabego, Illinois 3 ounces baby spinach 2 ounces Romano cheese 2 ounces extra-virgin olive oil 1 tablespoon unsalted butter 3 ounces finely chopped bacon 2 cups cheese tortellini 4 large cloves of garlic Pinch of black pepper In a medium sauté pan, add the oil and butterMore »

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 »

Chicken Parmesan

Chicken Parmesan

Yield: two 8-ounce servings 4 4-ounce boneless, skinless chicken breast halves ½ cup seasoned breadcrumbs ¼ cup grated Parmesan cheese ½ teaspoon basil 1 egg 1 tablespoon butter 1 tablespoon extra virgin olive oil 3 ounces Tomato or spaghetti sauce Four slices of mozzarella cheese Basil sprigs, for garnish Flatten chicken to ¼-inch thickness. InMore »

Buffalo Chicken Lasagna

buffalo chicken lasagna

You’ll need: 6 pasta sheets 1 pound of cooked chicken breast marinated in mild buffalo sauce Make a cheese blend of: 3 pounds ricotta 4 eggs 2 pounds of diced or shredded mozzarella/provolone blend 1 cup Parmesan Salt, pepper, garlic to taste You’ll also need: 1½ cups of mild buffalo sauce to use between layersMore »

Mac and Cheese

Pan of macaroni and cheese

½ gallon half and half 1 pound butter 2 tablespoons salt 1 teaspoon black pepper 1 tablespoon granulated garlic 2 pounds cheddar cheese (use sharp cheddar for a kick, or add some Parmesan cheese) 3 pounds pasta (elbow macaroni or small shells) Heat half & half and butter. Add to it a couple of tablespoonsMore »

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 »