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 »

Pasta alla Carbonara

Ingredients 8 ounces guanciale, pancetta or good bacon, thinly sliced 1 tablespoon virgin olive oil 16 ounces dried linguine, spaghetti, or other thin pasta 8 ounces freshly grated Parmigiano-Reggiano 4 eggs, well beaten Freshly ground black pepper, to taste Instructions 1. In a large sauté pan over low, render guanciale in oil until crispy andMore »

Baked Ziti and Pepper with Meat Sauce

Ingredients 8 pounds ziti 1 recipe meat sauce 3 pounds ricotta cheese 4 pounds mozzarella cheese, grated or shredded Instructions 1. Cook ziti until just short of al dente. Drain well. 2. In a large mixing bowl, combine ziti with meat sauce.3. In a baking pan that measures 12x20x4-inches high, spoon half the ziti andMore »

Homemade Egg Pasta for Ravioli

Ingredients 1 1/2 cups all-purpose flour 2 extra-large eggs, lightly beaten Instructions Carefully measure the flour and put it in the workbowl of a food processor. Break the eggs into the bowl. Run the processor until the dough balls up and cleans the sides of the work bowl. This will make a 1-pound ball ofMore »

Maccheroni al Forno (Baked Macaroni & Cheese)

Ingredients 6 tablespoons unsalted butter 1/4 cup all-purpose flour 4 cups milk 1 1/2 teaspoons dry mustard 1/8 teaspoon cayenne 1/8 teaspoon salt 1 pound cavatappi or rotini pasta 1/4 pound shredded provolone cheese (about 1 cup) 1/4 pound grated Asiago cheese (about 1 cup) 1/4 pound shredded mozzarella (about 1 cup) 1/2 cup gratedMore »

Pesto Chicken

Ingredients 2 cups pesto 3 tablespoons chopped garlic 1 quart unseasoned tomato sauce 6 (3-3 ½) pound whole chickens, skinned and split Salt and pepper Instructions 1. Mix the pesto, garlic, and tomato sauce in a large bowl. Add the chicken, salt and pepper and toss well to coat with sauce.2. Spread the chicken halvesMore »

Veal Marsala

Ingredients 3/4 cup all-purpose flour 8 veal cutlets, each about 3 ounces 2 tablespoons olive oil 4 tablespoons unsalted butter 2 cups thinly sliced white mushrooms 3/4 cup dry Marsala 1/2 cup chicken broth Instructions In a deep plate or bowl, dredge veal cutlets in flour. Shake off excess. Heat the oil & 2 tablespoonsMore »