Capellini al Forno

Ingredients

6 tablespoons unsalted butter, diced, at room temperature, plus extra for greasing pan
1 pound capellini (angel hair) pasta
1 cup plus 1/2 cup grated Parmesan
3 eggs, at room temperature, beaten
1/2 cup chopped fresh flat-leaf parsley

1/4 cup chopped fresh basil
1 teaspoon freshly ground black pepper
1 cup plain breadcrumbs

3 oz pancetta coarsely chopped and fried till crispy (just like you would fry bacon)
2 cups (8 ounces) shredded smoked or regular mozzarella
3 tablespoons olive oil
1 (25-ounce) jar marinara or tomato-basil sauce, warmed
Directions

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch diameter nonstick spring form pan. Set aside.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 4 to 5 minutes. Drain well and place in a large bowl. Add 4 tablespoons butter, 1 cup Parmesan, eggs, parsley, basil, salt and pepper to taste. Toss well until coated.

Sprinkle 1/4 cup breadcrumbs in the bottom of the prepared pan. Spread 1/3 of the seasoned pasta on top. Arrange half of the pancetta in a single layer on top. Sprinkle half of the mozzarella on top. Add 1/3 of the pasta and push down lightly to form an even layer. Repeat the layers with 1/4 cup breadcrumbs, the remaining pasta, prosciutto, and mozzarella. In a small bowl, mix the remaining 1/2 cup breadcrumbs and Parmesan together. Sprinkle over the layers and dot with the remaining 2 tablespoons butter. Drizzle with olive oil and bake until light golden on top, 45 to 50 minutes. Cool for 10 minutes.

Remove the sides of the pan and cut the pasta into wedges. Serve with warm marinara sauce

Chicken Enchilada Pasta

*Plan Ahead: the recipe calls for cooked chicken so use leftovers or plan enough time to cook the chicken beforehand.

2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) cans green chili enchilada sauce (I used mild)
2/3 cup red enchilada sauce (I used mild)
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese (I used sharp cheddar)
16-20 oz. penne pasta (Depending on how “saucy” you want the pasta)

Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion and a little salt. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper(a little more salt and pepper) and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don’t boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.

Pasta Primavera

3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan

Directions
Preheat the oven to 450 degrees F.

On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

Stuffed Shells Florentine

1 lg. jar spaghetti sauce or homemade sauce (See my lasagna)
1 pkg. jumbo stuffing pasta shells
1 1/2 lbs. cottage cheese or Ricotta (I used cottage cheese)
1 c. grated Parmesan cheese
2 eggs, slightly beaten
1 tsp. dried parsley
1/2 tsp. italian seasoning
1/2 tsp. fresh ground pepper
1/2 tsp. salt
1 pkg. frozen spinach, cooked
1 lb. shredded Mozzarella cheese

Cook shells according to package directions, but a few minutes less, so that the shells will be slightly firm. Drain. (Be sure not to overcook shells. This can be done up to two hours ahead. Just put on a cookie sheet.)

Combine cottage cheese, Parmesan and half of the Mozzarella, eggs, parsley, italian season, spinach and salt and pepper. Mix well. Pour 1/2 of sauce into bottom of 9x13 pan. Stuff one shell at a time with mixture. Arrange stuffed shells on top of sauce, seam side down. Pour remaining sauce over top. Sprinkle 1/2 Mozzarella over the top. Cover with foil.

Bake at 375°F for 30 minutes. Remove foil, turn oven to broil and broil till cheese browns.

Springy Shells-The Pioneer Woman

• 16 ounces, weight Pasta Shells (medium) Or Other Short Pasta
• 1 pound Asparagus (cut Into 1 1/2 Inch Pieces) Discard Tough Pieces
• ½ pounds Broccoli, Cut Into Small Florets
• ½ pounds Zucchini (about 1 Medium Zucchini) Diced
• ½ cups Frozen Peas
• 3 whole Green Onions Sliced (white & Light Green Parts)
• 3 cloves Garlic, Minced
• 4 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 20 ounces, weight Ricotta Cheese (20 - 22 Ozs.)
• ½ teaspoons Salt
• 2 whole Eggs
• 1-½ cup Parmesan Cheese
• Black Pepper, Freshly Ground
• Extra Olive Oil For Drizzling

Preheat oven to 350 degrees.

Cook pasta until extremely al dente—with still quite a bit of bite.

Melt butter with the olive oil over medium-low to medium heat, then add in the garlic. Add the asparagus to the pan and cook for five minutes. Sprinkle in a little salt.

Add the broccoli and cook for one minute, then add the zucchini and cook for one or two more minutes. Add the frozen peas, still together then turn off the heat. Set aside.

In a separate bowl, mix the ricotta, eggs, salt, and pepper until well combined.

Assembly:

Butter a 9×13-inch baking dish. Add half the pasta, then spread 1/3 cup of the ricotta mixture over the surface. Sprinkle 1/3 of the Parmesan over the ricotta, then ½ of the vegetables. Repeat with the rest of the pasta, the rest of the ricotta, and another 1/3 of the Parmesan. End with the rest of the vegetables and the rest of the Parmesan.

Drizzle with a couple of tablespoons olive oil, then bake for 25 minutes on 350 degrees or until nice and hot.

Serve with extra Parmesan, crusty French bread, and chilled white wine. Yummy!

This was a little dry, but still super yummy!

Rigatone with Eggplant Puree

• 1 pound Rigatoni Pasta
• 1 whole Medium Eggplant
• 1 pint Cherry Tomatoes
• 2 cloves Garlic
• 3 Tablespoons Olive Oil
• 1 teaspoon Red Pepper Flakes
• ¼ cups Mint Leaves
• ¼ cups Toasted Pine Nuts
• ½ cups Parmesan Cheese

Preheat the oven to 400 degrees F. Line a baking sheet with tin foil or parchment paper. On the baking sheet, combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red pepper flakes. Smooth the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1 1/2 cups of the cooking liquid (optional).

Transfer the roasted vegetables to a food processor. Add the torn mint leaves and the pine nuts and puree the vegetables. Transfer the pureed vegetables to the bowl with the pasta and add the parmesan. Stir to combine, adding the pasta cooking liquid (optional) 1/2 cup at a time until the pasta is saucy.

I made this without the mint and it was still great!

Mexican Pasta

1 lb. fisulli pasta (or whatever you like)
2 Tbs. olive oil
1 med. onion, chopped
1 clove garlic, minced
1 green bell pepper, diced
1/2 cup sweet corn kernels
1 (15 oz) can black beans, drained and rinsed
1 (14.5) can diced tomatoes
1/4 cup Salsa
1/2 can black olives, sliced
1 1/2 Tbs. Taco Seasoning mix

Salt and Pepper to taste

1 1/2 cup Monterey Jack Cheese, grated

Bring a large pot of water to a boil, pour in some salt and pasta and cook till al-dente. Drain

While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and pepper with a little salt/pepper in oil until lightly browned. Add garlic and cook one more minute. Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, taco seasoning and more salt and pepper if needed and cook until thoroughly heated, 5 minutes.

Toss with cooked pasta and cheese.

Chicken Asparagus Pasta in Lemon Cream Sauce

1 (12 oz.) box bowtie or penne pasta, cooked

1 pound fresh asparagus spears, hard ends snapped off, cut in 2 inch pieces

3 boneless, skinless chicken breasts, butterflied, separate sides and pound out 

2 tsps. garlic salt

1/2 tsp. pepper

2 Tbs. butter

3 Tbs. olive oil, divided

3 cloves garlic, minced

1 cup chicken broth

2 Tbs. fresh lemon juice

1/3 cup heavy cream

1 tsp. finely grated lemon zest, plus a little extra

1/2 cup shredded parmesan cheese

1 tbs. chopped fresh chives

Coat chicken with flour, garlic salt and pepper

In large saucepan, combine butter with 1 Tbs. olive oil.  Heat over medium-high and add the chicken.  Cook until chicken is browned on both sides and almost cooked , about 4-5 minutes. Remove chicken to a plate.  Add remaining oil to the skillet and saute garlic and asparagus for a few minutes.  Add wine, broth, lemon juice, zest and cream.  Add chicken back to the pan and cook a few more minutes to thicken sauce.  Serve over hot pasta with parmesan cheese.

Note: If sauce does not thicken for you.  Take out chicken and stir 1 Tbs. flour with a little water to make a paste and add back to simmering sauce, stirring constantly till thickened. Also, if you don't want to do all that with the chicken you can just cut the chicken breasts up into 1 inch bites instead.

Pasta with Tomato and Peas

1 pound linguine or spaghetti

3 Tbs. olive oil

3 shallots, chopped

2 garlic cloves, minced

1 carrot diced

1 tsp. salt

1 tsp. pepper

5 Tbs. tomato paste

1/2 tsp. dried oregano

1 tsp. dried thyme

1 tsp. dried parsley

1/2 tsp. dried basil

1 1/2 cups frozen peas, thawed

1/4 cup grated parmesan

1/4 cup grated Romano

Bring a large pot of salted water to boil over high heat.  Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.  Drain pasta, reserving 2 cups of the pasta water.  Meanwhile, heat the oil in a large nonstick frying pan over  medium heat. Add the shallots, garlic, carrots, salt and pepper.  Cook until tender, about 8 minutes.  Add the tomato paste and 1/2 cup of the hot pasta water.  Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary.  Stir in the oregano, thyme, and parsley.  Gently fold in the cooked pasta, peas and the cheeses, adding more reserved pasta water if necessary. Transfer to a platter and serve immediately.

Italian Baked Penne

8 oz. penne, cooked and drained

1 28 oz. jar of your favorite spaghetti sauce

2 eggs

16 oz. cottage cheese

10 oz. frozen, chopped spinach-thawed and drained

1 cup cheddar cheese

1 1/2 cup Mozzarella

1/2 cup shredded parmesan

1 tsp. Italian Seasoning

Cook noodles.  In a large bowl beat eggs and add cottage cheese,spinach and italian seasoning.  In a 9 x 13 baking dish layer 1/3 of the sauce.  Then layer 1/2 the noodles, 1/2 the egg mixture and 1/2 of the cheese. Repeat one more time finishing with sauce on top.  Bake at 350 for 45 minutes.

I used my homemade sauce (see lasagna, but added a small 8 oz. can of tomato sauce to it)

Little Thimbles Sciue Sciue

1 1/2 cups (about 8 oz) ditalini Pasta or other small tubed-shaped pasta

1/4 cup olive oil

2 teaspoons minced garlic

5 plum tomatoes (about 1 lb), chopped

8 oz. cold fresh mozzarella, drained, cut into 1/2 inch cubes

8 large fresh basil leaves, coarsely chopped

Bring a large saucepan of salted water to a boil.  Add the pasta and cook until tender but still firm to the bite, stirring often to prevent the pasta from sticking together, about 8 min. Drain

Meanwhile, in a heavy large skillet, heat the oil over medium heat.  Add the garlic and saute until fragrant, about 1 minute.  Add the tomatoes and saute just until heated through, about 2 minutes.  Add the cooked pasta.  Remove the skillet from the heat.  Add the cheese and basil and toss to coat.  SEason the pasta, to taste with salt.  Spoon the pasta into small serving bowls and serve immediately.

Even better the next day.  I just eat it cold out of the fridge.

Simple Lasagna

1-28 oz can diced tomatoes (I use petite diced)

2 cloves garlic, minced or garlic pressed

1 Tbs. Italian Seasoning

1/2 tsp. salt

pepper (6 twists of the pepper mill)

9 lasagna noodles, cooked

16 oz. cottage cheese

1 1/2 cup grated parmesan

1 lb. mozzarella cheese, grated

1.  Preheat oven to 350 degrees.

2.  Cook lasagna noodles according to package directions.  Make sure to salt your water.

4.  In a sauce pan combine tomatoes, garlic, Italian Seasoning, salt and pepper.  I puree this just a little with a small hand mixer (braun).  You can just skip this step if you don't mind chunks of tomatoes.  Simmer this for at least 30 min. Till most of the moisture has cooked off.  

4.  Put a little of the sauce down in a 9 X 13 pan, place 3 lasagna noodles on top, then cottage cheese, mozzarella and parmesan and then repeat two more layers, leaving just a little sauce to put on top.  

5.  Cook for 35 min. or till top is golden brown.

This is my spaghetti sauce as well.  We don't use canned.  Although I always have some on hand cause Ryann prefers it.  "Ronzoni" makes a really good oven ready lasagna noodle if you don't want to have to cook them before hand.  (They work well if your sauce is still kind of runny.) Nothing like saving some time.  We are not crazy about meat in our lasagna or spaghetti, but of course you always can add it.

Spaghettini with Checca Sauce

8 ounces spaghettini or angel hair pasta

5 scallions (white and pale green parts only), coarsely chopped

3 garlic cloves, crushed

1 (12 oz container) cherry tomatoes, halved

1 (1 oz) piece parmesan, coarsely chopped

8-10 fresh basil leaves

Salt and freshly ground black pepper

3 Tbs. olive oil

4 ounces fresh mozzarella cheese, cut into 1/2- inch cubes

1.  Cook the pasta in a large pot of boiling salted water.  

2.  Meanwhile, combine the next 7 ingredients in a food processor.  Pulse just until the tomatoes are coarsely chopped.  (do not puree)

3.  Drain the pasta, reserving some of the pasta water.  Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl.  Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry.  Serve immediately.

For some reason my kids say this is hot (spicy).  I think it is the garlic.  They still eat it though. I actually just use regular spaghetti noodles for this.  Not a fan of the thinner noodles.

Fettucini Alfredo

1 pint heavy cream (whipping cream)

1 stick of butter

2 Tbs. cream cheese (room temperature)

1/2-3/4 cup parmesan cheese

1 tsp. Garlic powder

In a saucepan combine butter, heavy cream, and cream cheese.  Simmer this until all is melted, and mixed well.  Add the parmesan cheese and garlic powder.  Simmer this for 15-20 minutes on low.  You may wish to season with a little salt and pepper. (Be careful with the salt.  The parmesan is salty.  I think I usually just add pepper)  Add to cooked fettucini noodles or any pasta you like.

This tastes really close to Olive Garden's Alfredo Sauce.  Super yummy and obviously really good for you! :)

Lemon Spaghetti

1 pound spaghetti

2/3 cup olive oil

2/3 cup grated parmesan cheese

1/2 cup fresh lemon juice (about 3 lemons)

Salt and freshly ground black pepper

1 Tbs. lemon zest

1/3 cup chopped fresh basil leaves

Cook the pasta in a large pot of boiling salted water, stirring occasionally about 10 min Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving 1 cup of the cooking liquid.  Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten.  Season with salt and pepper.  Garnish with lemon zest and chopped basil.

Notes:  I never put oil in my pasta water.  This prevents any sauces from sticking to the noodles.  To prevent the noodles from sticking together just stir them occasionally like most recipes say.  Make sure you always salt your pasta water after it is boiling.  I always use kosher salt and just add a Tbs. or so.