Entrees

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 »

Fusilli alla Siciliana

Ingredients 1/4 cup green olives, pitted 1/2 cup oil-cured black olives, pitted 3/4 cup roasted red bell peppers (jarred peppers are fine) 1/4 cup extra-virgin olive oil Salt and freshly ground pepper to taste 3/4 pound fusilli or similar short pasta Freshly grated Parmesan cheese Instructions In a food processor, blend the olives, peppers, andMore »

Pasta alla Norma II

Ingredients 1/2 cup olive oil 2 small, firm eggplants (about 2 pound), trimmed (but not peeled), cut into 12-inch cubes 1 cup chopped onion 2 garlic cloves, minced or pushed through a garlic press 2 teaspoons crushed red pepper flakes (or to taste) 6 cups canned plum tomatoes with juices 1 up torn basil leavesMore »

Rigatoni with Fresh Tomatoes and Arugula

Ingredients 3/4 pound rigatoni, cooked until al dente, drained, cooled slightly 3/4 cup balsamic vinegar 3 tablespoons extra-virgin olive oil 2 cloves garlic, peeled, minced 1/2 cup chopped red onion 8 ripe Roma tomatoes (about 3 pounds), cored and cut into bite-sized pieces 2 cups tightly packed chopped arugula 1 cup grated Parmesan Instructions InMore »

Bell Pepper Feta Pasta

Ingredients 6 ounces uncooked linguine 1 large yellow bell pepper, seeded and cut into 1/8 inch strips 1 1/4 cups quartered cherry tomatoes 3/4 cup finely chopped fresh parsley 1/4 teaspoon salt 1 4-ounce package of tomato basil feta cheese 1 2.25- can sliced ripe olives, drained Prepare pasta as directed on package.To soften bellMore »

Cheese and Prosciutto Manicotti Filling

Ingredients 2 cups ricotta 2 medium eggs, lightly beaten 1/4 pound prosciutto, coarsely chopped 1/2 cup grated Romano or Parmesan 3 cups shredded mozzarella 3 tablespoons fresh parsley, minced Instructions In a mixing bowl, beat the ricotta until it is creamy, Add the eggs, prosciutto, grated Romano, mozzarella and parsley. Beat to combine. This recipeMore »