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 »

Vitello Parmigiana

Ingredients 6 boneless veal cutlets, each about 6 ounces 3 large eggs 1/4 cup milk 4 cups breadcrumbs 1/4 cup grated Romano cheese 1/3 cup chopped fresh parsley 1 cup (or more) all-purpose flour 1-1/2 cups olive oil 2 ups marinara or pizza sauce 1/2 cup grated Parmesan cheese 12 ounces shredded mozzarella Instructions OneMore »

Chicken Parmigiana

Chicken Parmigiana

Ingredients 10 6-8 ounce chicken breasts 10 whole eggs, beaten 2 cups grated Parmesan cheese 1/2 cup chopped parsley 3 tablespoons crushed garlic 15 ounces Italian bread crumbs Salt and pepper to taste Dash of milk Olive oil 2 to 3 cups shredded mozzarella House tomato sauce Instructions Fillet chicken breasts into two. Pound withMore »

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 »

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 »