Entrees

Pasta alla Norma

Ingredients 2 eggplants, cut into 2-inch cubes 3 red bell peppers, cleaned and cut into 2-inch strips 2 cloves garlic, peeled 2 ribs celery, chopped 10 springs of parsley 1/2 cut extra-virgin olive oil 3 pounds canned plum tomatoes, drained Salt and freshly ground pepper Pinch of dried red pepper flakes 1-1/2 pounds rigatoni FreshlyMore »

Rigatoni with Eggplant

Ingredients 2 ½ cups prepared marinara sauce 2 small eggplants (about 1 pound each), washed and trimmed ½ cup olive oil 1 ½ pounds rigatoni or other hollow pasta such as ziti 1 ¼ cups crumbled feta cheese Instructions Place marinara over low heat and maintain at a simmer.Peel eggplant and cut into cubes. TossMore »

Classic Spaghetti Bolognese

Ingredients 1 pound lean ground pork 1 tablespoon olive oil 1 onion, finely chopped 1 clove garlic, crushed 2 celery ribs, finely dices 3/4 cup carrots, finely diced 1 tablespoon tomato puree 16 ounces chopped tomatoes 3/4 cup red wine 3/4 cup beef boullion 2 bay leaves 1 pound dried spaghetti 2 tablespoons grated ParmesanMore »

Italain SausageThe

Ingredients The red wine vinegar in this recipe gives the sausage a bit more moisture along with an interesting taste kick. 2 pounds ground pork (70/30 lean to fat ratio) 1 tablespoon salt 2 tablespoons ground fennel seeds 1 tablespoon sweet paprika 1 tablespoon finely minced fresh garlic 1 tablespoon black pepper 2 tablespoons redMore »

Pasta with Fresh Mozzarella, Spinach, and Sun-dried Tomatoes

Ingredients ¾ pounds fusilli or rontini pasta ½ cup of sun-dried tomatoes in oil chopped ½ pound fresh spinach, washed, stemmed, patted dry and chopped coarse 6 dead-ripe plum tomatoes, chopped 1/3 cup extra-virgin olive oil Salt to taste Freshly ground pepper to taste 1 pound fresh mozzarella, cut into bite-sized pieces. Instructions 1. BringMore »

Spaghettini with Tomatoes and Basil

Ingredients 1/4 cup extra-virgin olive oil 2 cloves garlic, crushed 3 cups canned plum tomatoes with juices 3/4 cup torn fresh basil leaves 1 pound spaghettini Instructions 1. In a sauté pan large enough to hold all of the pasta after it has been cooked, brown (lightly, do not burn) the garlic. 2. Add theMore »

Double-Layered Cajun Lasagna

Ingredients 1 pound andouille sausage, quartered & sliced 1 pound boneless, skinless chicken breasts, large dice 2 teaspoons Cajun seasoning Olive oil for sauteing 1/2 cup Vadalia onion, chopped 1/2 cup celery, chopped 1/4 cup green bell pepper, chopped 1 tablespoon minced garlic White Sauce (recipe follows) 10 to 12 uncooked lasagna noodles 1-1/2 cupsMore »

Manicotti

Ingredients ½ pound dried manicotti tubes 1 egg, beaten 1 pound ricotta cheese ½ pound shredded mozzarella ¾ cup grated Parmesan cheese ¼ cup chopped parsley Instructions 1. Cook the pasta tubes until barely al dente (5 to 6 minutes) and drain. Set them aside.2. Meanwhile, make a stuffing by combining the egg, ricotta cheese,More »

Potatoes with Lemon Chicken

Ingredients 1 whole boneless, skinless chicken breast 1 ounce oil 1 ½ tablespoons chopped fresh garlic, divided 1 tablespoon chopped parsley Juice of ½ fresh lemons 6 large red potatoes 1 teaspoon rosemary ½ teaspoon salt ½ teaspoon black pepper 1 19-inch dough ball 1 small Bermuda onion, sliced 6 ounces Wisconsin Cheddar, shredded 3More »

Vegetarian Lasagna

Vegetarian Lasagna

Ingredients 12 sheets (7×31/2) no-boil lasagna noodles 1 cup ricotta cheese 2 eggs 1/2 cup Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup red pepper, chopped 1 cup yellow pepper, chopped 1 medium onion, chopped 2 cloves garlic, minced 2 tablespoons olive oil 1 medium carrot, grated 1 medium zucchini, grated 1 cupMore »