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 »

Melanzane Imbottito (Stuffed Eggplant)

Ingredients 2 medium eggplant, washed, ends trimmed Olive oil 2 cups ricotta cheese 1 large egg, lightly beaten 1/2 cup grated Parmesan cheese 8 ounces shredded mozzarella 2 cups pizza sauce or marinara sauce Instructions Slice the eggplant lengthwise into 1/4-inch thick (or slightly less) slices. Lay the eggplant slices on a sheet pan andMore »

Vitello Parmigiana

Vitello Parmigiana

Serves Six Ingredients 6 boneless veal cutlets, each about 6 ounces 3 large eggs 1/4 cup milk 4 cups bread crumbs (I use Panko) 1/4 cup grated Romano cheese 1/3 cup chopped fresh parsley 1 cup (or more) all-purpose flour 11/2 cups olive oil 2 cups marinara or pizza sauce ½ cup grated Parmesan cheeseMore »

Chicken Scampi

Chicken Scampi

Ingredients Sea salt and fresh ground pepper 8 ounces chicken, cut into strips 3 tablespoons extra virgin olive oil 2 tablespoons minced garlic 2 ounces sun-dried tomatoes, diced 2 ounces broccoli 2 lemon wedges 2 ounces white wine (Chablis works well) 10 ounces penne, cooked al dente 2 tablespoons unsalted butter 1 ounce pecorino RomanoMore »

Pasta con Asiago e Spinaci (Pasta With Asiago Cheese & Spinach)

Pasta con Asiago e Spinaci (Pasta With Asiago Cheese & Spinach)

Ingredients 12 Ounces fresh baby spinach leaves, stemmed if necessary ½ pound Asiago or fontina cheese, shredded 6 ounces roasted red bell peppers, drained (if using canned) and sliced 1/4 cup extra-virgin olive oil 2 cloves garlic, minced 12 ounces cavatappi pasta or other short pasta such as fusilli or rotini 1/4 cup grated ParmesanMore »

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 »

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 »

Rigatoni with Eggplant

Ingredients 2 1/2 cups marinara sauce 2 small eggplants, washed & trimmed 1/2 cup olive oil 1 1/2 pounds rigatoni 1 1/4 cups crumbled feta cheese Instructions Place marinara over low heat and maintain at a simmer. Peel eggplant and cut into cubes. Toss with olive oil. Spread eggplant evenly on a lightly oiled sheetMore »

Lasagne (A Lot of)

Ingredients MEAT SAUCE (Ingredients)3 tablespoons olive oil2 cloves garlic, sliced thin1/2 cup chopped onion1/4 cup dry red wine3/4 pound sweet Italian sausage, casing removed3/4 pound ground chuck7 cups all-purpose ground tomatoes1 teaspoon sugar2 tablespoons dried oregano2 tablespoons dried basilSalt & freshly ground pepper, to taste PASTA AND FILLING (Ingredients)24 sheets of no-boil lasagne strips (eachMore »

Melazane alla Parmigiana

Ingredients 2 eggplants; medium size; peeled; cut into 14-inch circles 1/4 cup Kosher salt 1/2 teaspoon black pepper, finely ground 1 cup extra virgin olive oil 1/2 cup all purpose flour 2 cups cold tomato sauce Fresh basil – leaves no stems 1/8 cup Parmigiano-Reggiano grated 4 ounces Flore di Latte, sliced Instructions Place eggplantMore »