Entrees

Mac ‘n’ Cheese with Prosciutto

Ingredients ¾ pound pennette (small penne) or elbow macaroni 1 ¾ cups grated fontina or asiago cheese 1 cup whipping cream 1 ½ cup whole milk ¼ pound prosciutto, coarsely chopped ¼ cup grated Parmesan cheese Instructions 1. Lightly oil a 12-inch deep-dish pizza pan, or a baking pan that measures about 12 x 8.More »

Penne with Roasted Tomatoes

Ingredients 8 canned plum or Roma tomatoes, halved 2 garlic cloves, minced 1/2 cup fresh basil, chopped 1/4 cup unsalted butter at room temperature 6 ounces Gorgonzola cheese 1/2 cup Parmesan cheese, freshly grated Salt and freshly ground pepper, to taste 3/4 pound penne pasta Instructions Place tomatoes, cut side down, on a baking sheetMore »

Tortellini with Meat Sauce

Ingredients 2 tablespoons olive oil 2 cloves garlic, crushed 1 cup chopped yellow onion 1/4 cup finely chopped flat-leaf parsley 1/2 pound sweet or mild Italian sausage 3/4 pound ground chuck 2 quarts tomato puree 1 tablespoon dried oregano, crumbled 1 tablespoon dried basil, crumbled 1/2 teaspoon sugar Salt and freshly ground pepper, to tasteMore »

Chicken Parmigiana Stromboli

Ingredients 10 ounces pizza dough 1/2 cup tomato sauce 3 tablespoons grated Romano cheese 4 ounces grated mozzarella 1 cup chicken breast cooked and chopped 1 teaspoon dried oregano, crumbles 1 tablespoon olive oil Instructions Roll or stretch the pizza dough into a rectangle about 9 inches wide by 12 inches long. Place dough onMore »

Five Cheese Bake

Ingredients 5 pounds ziti noodles 1-1/4 pounds Swiss cheese 1-1/4 pounds mozzarella cheese 1-1/4 pounds provolone cheese 3 pounds ricotta cheese 2 pounds sour cream 1 quart heavy cream 8 ounces Parmesan cheese grated, divided 1/4 ounce salt 1 teaspoon white pepper 1/2 cup fresh parsley chopped 2 teaspoons granulated garlic Instructions Cook noodles inMore »

Pasta all’ Amatriciana

Ingredients 8 ounces guanciale, pancetta or good bacon, thinly sliced 1 tablespoon virgin olive oil 1 medium onion, minced 6 ripe Roma tomatoes, peeled, seeded, and sliced into thin strips 1 ½ teaspoon hot red pepper flakes Salt to taste 16 ounces dried linguine, spaghetti, or other thin pasta 4 ounces freshly grated Pecorino RomanoMore »

Rigatoni Con Ceci e Broccoli (Rigatoni with Chickpeas and Broccoli)

Ingredients ½ pounds rigatoni, cooked al dente and cooled to room temperature ½ pounds (about 1 cup) cooked broccoli florets ½ cup extra-virgin olive oil 1 clove garlic, minced 1 cup drained, canned chickpeas, rinsed 2 tablespoons chopped fresh or 1 teaspoons dried basil 2 pounds fresh plum tomatoes, seeded and chopped Salt to tasteMore »

Chicken Parmigiana Stromboli

Ingredients 10 ounces pizza dough ½ cup pizza or tomato sauce 3 tablespoons grated Romano or Parmesan cheese ¼ pound grated mozzarella (low-moisture, part-skim) 1 cup cooked, chopped chicken breast 1 teaspoon dried oregano, crumbled 1 tablespoon olive oil Instructions 1. Roll or stretch pizza dough in a rectangle about 9-inchesx12-inches long. Place dough onMore »

Pasta e Fagoli Freddi

Ingredients 6 quarts water 1 tablespoon salt ½ pound tubetti or ditalini pasta 1 tablespoon extra-virgin olive oil 1 ½ cup canned cannellini beans, drained and rinsed 3 cups canned plum tomatoes, drained, crushed and coarsely chopped 2 teaspoons dried oregano, crumbled 1 teaspoon dried rosemary, crumbled ¼ teaspoon crushed red pepper flakes ¼ cupMore »

Spaghetti Alla Carbonara

Spaghetti Alla Carbonara

Ingredients 1 cup finely dices prosciutto 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 2 cloves garlic, crushed 3 large eggs 1 cup grated Parmesan 1 tablespoon freshly ground pepper 1 pound spaghetti Freshly grated parmesan on the side Instructions Put the prosciutto in a small saute pan set over med. heat. Cook andMore »