Entrees

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 »

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 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 »

Baked Rigatoni with Meatballs

Ingredients 2 pounds rigatoni 2-3/4 cups marinara sauce 36 Rosina Italian Style Meatballs 3/4 cup grated Romano cheese 1 pound shredded mozzarella cheese Instructions Cook the pasta slightly short of al dente. Pour the sauce, Rosina Italian Style Meatballs, cooked pasta and Romano cheese into a lightly oiled, 5-quart rectangular baking or lasagna pan. StirMore »

Mac ‘n’ Cheese with Prosciutto

Ingredients 3/4 pound pennette (small penne) or elbow macaroni 1-3/4 cups grated fontina or Asiago cheese 1 cup whipping cream 1-1/2 cups whole milk 1/4 pound prosciutto, sliced and torn 1/4 cup grated Parmesan cheese Instructions Lightly oil a 12-inch deep-dish pizza pan or a baking pan that measures about 12×8. In a large potMore »

Penne with Roasted Tomatoes

Ingredients 8 fresh plum or roma tomatoes (about 1 pound) 2 garlic cloves, minced ½ cup chopped fresh basil ¼ cup unsalted butter at room temperature 6 ounces Gorgonzola cheese ½ cup freshly grated parmesan cheese Salt and freshly ground pepper to taste ¾ pound penne or ziti or other short pasta Instructions 1. CutMore »

Traditional Lasagna

Traditional Lasagna

Ingredients 26 ounces ricotta cheese7.5 ounces mozzarella-provolone cheese blend2.75 ounces Romano cheese5 large eggs, beaten1/4 cup parsley, minced2 1/4 teaspoons salt3/4 teaspoons freshly ground black pepper1.5 quarts marinara sauce, fully prepared15 lasagna noodles, cooked al dente and drained2.25 pounds sausage, cooked and drained8.5 ounces Romano cheese, grated9.5 ounces large eggs, hard-boiled, peeled and chopped2.5 poundsMore »

Four Cheese Lasagna Base

Ingredients 3 pounds ricotta (preferably low moisture or “impastata”) 4 eggs; beaten 1 pound mozzarella, shredded 1 2/3 cups Parmesan, grated ½ cup romano, grated 1 teaspoon ground nutmeg 1 teaspoon pepper ¼ cup fresh parsley, finely chopped Instructions Combine ricotta, eggs, mozzarella, parmesan, romano, nutmeg, salt and pepper until well blended. Fold in theMore »