Tortellini with Balsamic Brown Butter

Tortellini with Balsamic Brown Butter

Via Pinterest

(Adapted from Giada DeLaurentis)

Ingredients:

• 18 to 20 ounces store-bought tortellini or ravioli (pick your favorite flavor!)
• 6 tablespoons unsalted butter
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup toasted, chopped nuts (walnuts, pecans or pine nuts)
• 1/4 cup grated Parmesan

Method:

Bring a large pot of salted water to a boil over high heat. Add the tortellini and cook according to package instructions (generally about 2-3 minutes until tender, but still firm to the bite), stirring occasionally. Drain the tortellini.

Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown (and begins to give off a nutty aroma) turn off the heat and remove from the burner. Let cool for about 1 minute. Then gradually (and very carefully!) stir in the balsamic vinegar, salt, and pepper.

Transfer the ravioli to the pan saucepan with the balsamic brown butter and gently stir until combined. Sprinkle nuts and Parmesan over the top. Serve immediately.

Panera Bread's Signature Mac & Cheese

Panera Bread’s Signature Macaroni & Cheese
Adapted by Head Chef Dan Kish

Ingredients
1 (16-ounce) package of rigati pasta (or other small pasta shells)
¼ cup butter
½ cup all-purpose flour
2½ cups 2% reduced fat milk (or cream)
6 slices white American cheese, chopped
1 cup (8 ounces) shredded extra-sharp white Vermont cheddar
1 tablespoon Dijon mustard
1 teaspoon kosher salt
¼ teaspoon hot sauce

Directions
1.Prepare pasta according to package directions.
2.Melt butter over low heat. Whisk in flour and cook 1 minute, whisking constantly.
3.Gradually whisk in milk (or cream); cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.
4.Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth.
5.Stir in pasta and cook over medium heat for 1 minute (or until thoroughly heated). 

Serves 4 to 6

Chicken & Cheese Lasagna Roll-Ups

Chicken & Cheese Lasagna Roll-Ups

recipe credit:

3 cups chopped cooked chicken
1/4 cup milk
1 cup Ricotta cheese
1/8 teaspoon white pepper
1/4 cup crumbled feta cheese
8 lasagna noodles, cooked and drained - can be made with GF noodles!
1/4 cup grated Parmesan cheese
2 cups Prego Spaghetti Sauce

Preheat oven to 375.



In a 13 by 9-inch baking dish, spread 1 cup spaghetti sauce. In medium bowl, combine chicken, cheeses, milk, and pepper. Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion. Top with remaining spaghetti sauce. Cover & bake for 30 minutes or until hot. Serve, if desired, with additional Parmesan cheese.

Baked Macaroni & Cheese Cupcakes

Baked Macaroni & Cheese Cupcakes

 

recipe credit

Vegetable cooking spray

2 cups dried breadcrumbs

8 ounces small pasta such as pennette, shells, or elbows

8 ounces ground turkey or chicken, preferably dark meat

1 tablespoon olive oil, plus extra for drizzling

½ teaspoon kosher salt, plus extra for seasoning

¼ teaspoon freshly ground black pepper, plus extra for seasoning

2 cups grated Parmesan cheese

1 ½ cups grated white cheddar cheese

1 cup cherry tomatoes, quartered

2 cups chopped broccoli, blanched, see Cook's Note

1 pound asparagus, cut into ¾-inch pieces, blanched

instructions

Baked Macaroni and Cheese Cupcakes Preheat the oven to 375 degrees F. Spray 2 12-cup muffin or cupcake pans with vegetable cooking spray. Using 1 cup of breadcrumbs, coat the inside of each muffin cup with breadcrumbs, shaking off any excess. In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground turkey, or chicken, if using, 1/2 teaspoon salt, and 1/4 teaspoon pepper, Cook for 5 to 8 minutes, stirring frequently, until cooked through. Set aside and cover to keep warm. 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 and place in a large bowl. Add the cooked turkey and the cheeses. Season with salt and pepper to taste. Spoon the prepared pasta mixture into the cupcake molds, filling evenly to about 2/3 full. Place a few pieces of tomato, broccoli and asparagus in each cup. Top with a thin layer of the remaining breadcrumbs and drizzle with olive oil. Bake for 15-20 minutes or until golden brown on top. Let cool for a few minutes and carefully unmold with a spoon.

To blanch vegetables, bring a large saucepan of salted water to a boil. Add the vegetables and cook for 1 to 2 minutes until very crisp. Using a small strainer, remove the vegetables and place immediately into a bowl of iced water. Drain and use.

Summertime Orzo & Chicken

Summertime Orzo & Chicken (Can be made GF)

recipe credit 

• 3/4 cup uncooked orzo pasta (or use GF pasta)
• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
• 1 medium cucumber, chopped
• 1 small red onion, chopped
• 1/4 cup minced fresh parsley
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup crumbled reduced-fat feta cheese

Directions

• Cook pasta according to package directions. Meanwhile, in a large skillet coated with cooking spray, cook chicken over medium heat for 6-8 minutes or until no longer pink.
• In a large bowl, combine the cucumber, onion, parsley and chicken. Drain pasta; stir into chicken mixture. In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over chicken mixture; toss to coat. Serve warm or cold. Just before serving, sprinkle with cheese. Yield: 4 servings.

Nutrition Facts: 1-1/4 cups orzo mixture with 1 tablespoon cheese equals 323 calories, 7 g fat (2 g saturated fat), 65 mg cholesterol, 742 mg sodium, 33 g carbohydrate, 2 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.

Pistachio Pesto with Gluten Free Pasta

Pistachio Pesto with Gluten Free Pasta

recipe credit: simply gluten free

Ingredients

1 pound gluten free dried pasta
1 cup unsalted shelled pistachios
2 cups spinach leaves
½ cup basil leaves
½ cup parmesan cheese, grated
Zest (finely grated) and juice of 1 lemon
¼ teaspoon black pepper
¼ – 1/3 cup olive oil
Kosher salt to taste

Optional garnishes:
Finely grated lemon zest
Grated or shaved parmesan cheese

Directions

Bring a large pot of water to a rapid boil and salt liberally. Add the dried pasta and cook according to the package directions. While the pasta is cooking, make the pesto.

Put the pistachios in the bowl of a food processor fitted with a steel blade. Process until the nuts are coarsely ground. Add the spinach, basil, parmesan cheese, lemon zest and juice, pepper and ¼ cup olive oil. Process until smooth. If the pesto is too thick, add a little more olive oil. Taste and add a pinch of salt if desired.

Drain the pasta and return to the hot pot. Add the pesto and toss to coat the pasta.

Serve immediately with optional garnishes.

Serves 4 – 6 gluten free people.

Butternut Squash Carbonara

Butternut Squash Carbonara
serves 6

recipe credit: a foodday recipe

5 slices bacon
2 cloves garlic, smashed, peeled, and minced
3 c. peeled and diced butternut squash or other winter squash
13-16 oz. dry pasta (the original recipes calls for rotini; I used linguine)
2 eggs
1/2 c. grated parmesan cheese
Salt and pepper

1. Stack the bacon and cut crosswise into 1/4-inch strips. Set a large sauté pan over medium-high heat. When hot, add the bacon and squash to the pan and cook until bacon is crisp and squash is cooked through, about 10 minutes. Add the minced garlic and cook about 1 more minute. Remove from heat. Using a slotted spoon, remove the bacon, squash, and garlic; set aside.
2. Meanwhile, bring a large pot of water to a boil. Salt generously and cook pasta according to package instructions.
3. Beat the eggs together in a large serving bowl and add the cheese. Drain the pasta and immediately add to the bowl, tossing quickly to coat the pasta well (reserve and add a little of the pasta water if you like a thinner sauce). Add the contents of the sauté pan into the bowl and toss. Season with salt and pepper and serve immediately.

Garlic Parmesan Orzo

Garlic Parmesan Orzo

recipe credit: Krista Hollister

2 cups uncooked Orzo
3 tsp minced garlic
1/4-1/2 cup butter
1/2 cup grated parm
1/4 c milk
2 T. fresh parsley, chopped
1 tsp. salt
1/4 tsp. pepper

Cook orzo according to package directions. Saute butter & garlic until tender. Drain orzo and add to skillet. Stir in rest of ingredients & heat thoroughly. Serve!

Chicken Tenders Parmesan with Penne and Broccoli

Ingredients

Serves 4.

* Coarse salt and ground pepper
* 2 large eggs
* 3/4 cup finely grated Parmesan
* 1/2 cup plain dried breadcrumbs
* 1 1/2 pounds chicken tenders
* 1 3/4 cups tomato sauce, homemade or storebought
* 4 ounces part-skim mozzarella, shredded (about 1 cup)
* 8 ounces penne rigate (ridged) or other short pasta
* 1 package (10 ounces) frozen broccoli florets, thawed
* 1 tablespoon olive oil

Directions

1. Bring large pot of salted water to boil. Heat broiler, with rack set 4 inches from heat. In a medium bowl, whisk eggs. In another bowl, combine Parmesan and breadcrumbs. Season chicken with salt and pepper. Dip tenders in egg, then in Parmesan mixture; place on a rimmed baking sheet. Broil until golden, 2 to 4 minutes per side.

2. Preheat oven to 450 degrees. Spread 1 cup tomato sauce in the bottom of a 9-by-13-inch baking dish. Then top with chicken, remaining sauce, and finally mozzarella. Bake 15 to 20 minutes or until cheese is melted.

3. Meanwhile, cook pasta in boiling water until al dente, according to package instructions, adding broccoli for final 30 seconds. Reserve 1/2 cup pasta water; drain pasta and broccoli, and return to pot. Add oil and remaining Parmesan. Toss, gradually adding some reserved pasta water until pasta is lightly coated. Serve chicken with penne and broccoli.

Recipe Credit

Pad Thai

Pad Thai
Source unknown

8 oz dried rice noodles
1/4 c fish sauce (nam pla)
1/4 c sugar
1/4 c rice vinegar
2 Tbs hoisin sauce

3/4 lb shrimp, pork, or chicken (or whatever protein you wish to use)
2 Tbs to 1/4 c vegetable oil
2 cloves minced garlic
1/2 tsp of chili sauce (sriracha)
2 eggs
4 green onions, thinly sliced
10 oz fresh bean sprouts

3/4 c ground unsalted peanuts
1/4 c chopped cilantro
lime wedges

Soak noodles in hot water according to the package directions. Drain.

Peel and devein shrimp; slice chicken or pork across the grain into thin strips.
Mix fish sauce, sugar, vinegar, and hoisin sauce in a bowl; stir until sugar is dissolved. Set aside.

Heat a wok over high heat. Add 2 Tbs of oil, garlic, and chili. Stir fry until golden. Add meat (not shrimp), and stir fry 2 minutes. Add noodles and toss lightly to coat with oil. Push noodles to one side, and add more oil if necessary. Add eggs; cook until slightly set, then break up into pieces and toss with noodles. Add shrimp, most of the bean sprouts, the green onions, and 1/4 c of peanuts. Stir fry until shrimp just turns pink - 1-2 minutes. Add sauce and toss to coat.

Remove to a serving platter and top with cilantro and remaining peanuts. Garnish with bean sprouts and lime wedges. Serve immediately.

Cheesy Shell-Stuffed Shells

Cheesy Shell-Stuffed Shells
From Better Homes and Gardens

24 dried jumbo shell macaroni
8 oz. dried tiny shell macaroni (2 cups)
2 cups Gruyere cheese, shredded (8 oz.)
2 cups shredded sharp cheddar cheese (8 oz)
3/4 cup half-and-half
1/8 teaspoon white pepper or pepper
1 24 oz. jar vodka sauce (Emeril is my favorite brand)
4 oz. mozzarella cheese, shredded (1 cup)
Fresh basil leaves for garnish

Preheat oven to 350o F. Cook jumbo shells according to package directions. Using a large slotted spoon, transfer shells to a colander. Rinse with cold water; drain well and set aside. In same pan cook tiny shells according to package directions. Drain; set aside.

Meanwhile, in a large saucepan combine Gruyere cheese, cheddar cheese, half-and-half and pepper. Heat over medium-low heat until cheese is melted and smooth, stirring frequently. Stir in tiny shells.

Spread 1/2 cup of the pasta sauce in the bottom of a 3-quart rectangular baking dish. Spoon cheese-shell mixture into drained jumbo shells; place stuffed shells in prepared baking dish. Top with remaining pasta sauce.

Bake, covered, for 30 minutes. Uncover and sprinkle with mozzarella cheese. Bake, uncovered, about 15 minutes more or until heated through. Let stand 10 minutes before serving. Top with fresh basil and serve.

World's Best Lasagna

Ingredients

* 1 pound sweet Italian sausage
* 3/4 pound lean ground beef
* 1/2 cup minced onion
* 2 cloves garlic, crushed
* 1 (28 ounce) can crushed tomatoes
* 2 (6 ounce) cans tomato paste
* 2 (6.5 ounce) cans canned tomato sauce
* 1/2 cup water
* 2 tablespoons white sugar
* 1 1/2 teaspoons dried basil leaves
* 1/2 teaspoon fennel seeds
* 1 teaspoon Italian seasoning
* 1 tablespoon salt
* 1/4 teaspoon ground black pepper
* 4 tablespoons chopped fresh parsley
* 12 lasagna noodles
* 16 ounces ricotta cheese
* 1 egg
* 1/2 teaspoon salt
* 3/4 pound mozzarella cheese, sliced
* 3/4 cup grated Parmesan cheese

Directions

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Recipe Credit

Gnocchi Mac n Cheese

Gnocchi Mac n' Cheese
recipe credit: Noble Pig/Cuisine at Home

1 pound purchased or homemade gnocchi
2 Tablespoons butter
1 Tablespoon all-purpose flour
3/4 cup milk
1 garlic clove, minced
1 teaspoon Dijon mustard
1/4 cup shredded Gruyere cheese
1/4 cup shredded fontina cheese
Salt and white pepper to taste
1/3 cup shredded Parmigiano-Reggiano
Basil leaves for garnish, optional

Preheat oven to 375^o F. Prepare gnocchi according to package directions. Drain and place gnocchi in a single-layer in a 1-1/2 quart shallow baking dish that has been sprayed with nonstick spray.

Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes.

Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful. Once all cheese is melted, season sauce with salt and pepper.

Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top. Bake gnocchi until they puff and cheese is golden and bubbly, about 25 minutes. Let gnocchi rest for 5 minutes before serving.

Tortellini Pasta Salad

Tortellini Pasta Salad
Recipe by Our Best Bites

1 20-oz. package Mixed Cheese Tortellini
1/2 medium red onion, thinly sliced
1 pint cherry tomatoes, halved
1/2 medium cucumber, seeded and sliced
1 c. whole, large pitted black olives (like Lindsay Olives), halved
1 c. Ground Mustard and Garlic Vinaigrette

Cook the pasta according to package directions. Meanwhile, combine the onions, tomatoes, cucumber, and olives in a large salad bowl. When the pasta is done cooking, drain and rinse in cold water. When the pasta has cooled, toss it with the combined ingredients and then add the salad dressing and toss until combined. If possible, refrigerate for at least an hour before serving. Serves about 8.

Baked Cheesy Chicken Penne

Baked Cheesy Chicken Penne
based on a recipe by Martha Stewart

* 6 tablespoons butter, plus more for baking dishes
* kosher salt and black pepper
* 1 pound penne rigate
* 1 teaspoon olive oil
* 2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally
* 1/2 cup plus 2 tablespoons flour
* 6 garlic cloves, finely minced
* 6 cups whole milk
* 10 ounces white or cremini mushrooms, trimmed and thinly sliced
* 1 cup sliced oil-packed sun-dried tomatoes, drained
* 1 1/2 cups shredded provolone* (6 ounces) you could also make that 1/2 mozzarella
* 1 1/2 cup freshly grated Parmesan (about 6 ounces)

*Note on Cheese:
Sometimes provolone cheese can be hard to find. I don't always encourage the use of pre-shredded bagged cheeses (because 've found they usually contain additives and therefore don't melt or taste as good), but in this recipe I've used a *good* quality one, like Sargento, and it's turned out great. Actually in this batch I used Sargento's Provolone/Mozzarella mix. You'll find that with packaged cheese mixes, provolone is often mixed with other white cheeses and that's totally fine. Just try to find one that is mostly provolone, like a 50/50 mix. The other easy option is to go to the deli department where you can buy sliced cheese. Just ask for a 6 oz chunk and you can grate it yourself.

Directions

1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you're going to freeze one, use a disposable foil pan. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
2. While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes). Use a little extra olive oil if needed.
3. In a 5-quart Dutch oven or heavy pot (I just use the pot I cooked my pasta in), melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.
4. Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining parmesan cheese in a zip-top baggie. If cooking, sprinkle on top.
5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.



Freezer instructions:

To freeze, prepare through step 4 and then let pasta cool. Cover pan well with plastic wrap. Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil. Freeze for up to 3 months. To bake, preheat oven to 400. Remove foil and plastic from pan and set cheese baggie aside. Place foil back on pan and bake for about 1 1/2 hours. Remove foil, stir pasta, and top with cheese. Return pan to oven and bake for an additional 15 minutes or until mixture is hot and bubbly throughout.

Tortellini with Sausage, Tomatoes and Spinach

* 1 pound fresh cheese tortellini
* 5 turkey Italian sausage links
* 2 tablespoons olive oil
* ½ red onion sliced
* 2 cloves garlic, minced
* 1 cup halved cherry tomatoes
* 3 cups baby spinach leaves
* ½ teaspoon kosher salt
* ¼ teaspoon fresh cracked black pepper
* 3 – 4 fresh basil leaves, chopped

1. Bring the water to a boil. Cook tortellini according to package directions. Drain.
2. While you are waiting for your water to boil and your pasta to cook, cook sausage until cooked through, about 10 minutes. Transfer to a cutting surface, slice and set aside.
3. In a large skillet, heat olive oil over medium heat. Add onions and garlic. Cook just until softened, about 3 minutes. Stir in sliced sausage, cooked pasta, cherry tomatoes, spinach leaves, kosher salt and black pepper. Cook just until spinach wilts, about 2 minutes.
4. Transfer to a serving bowl, sprinkle with chopped basil and serve.

Recipe Credit

PW's Pasta with Pancetta and Leeks

Pasta with Pancetta and Leeks

* 12 ounces, weight Pasta, Cooked Al Dente
* Reserved Pasta Water, If Needed
* 3 ounces, weight Chopped Pancetta
* 3 whole Leeks, Sliced Thin
* ½ cups Dry White Wine
* ½ cups Heavy Cream
* Salt And Freshly Ground Pepper, To Taste
* Parmesan Cheese, Shaved

Preparation Instructions

Cook pasta and set aside. Reserve 1/2 cup of pasta water.

Saute chopped pancetta until fat is rendered and it starts to brown. Add sliced leeks and cook for 8 minutes. Pour in wine, then cook an additional 1-2 minutes, until reduced. Reduce heat to low, then pour in cream. Add salt and pepper to taste. Stir in Parmesan shavings. Toss in pasta, adding a little pasta water to thin as needed. Serve with Parmesan shavings over the top—delicious!

Spaghetti and Parmesan Meatballs

Spaghetti and Parmesan Meatballs


This recipe stems from my low-carbing days. I first cooked this right after I discovered the wonder named Dreamfields Pasta. That stuff is God’s gift to low-carbers. After I started high-carbing again, I kinda forgot all about the recipe. And that’s a shame, so I reinstated it and thought I’d share it here as well. It’s a simple and basic recipe, and chances are you have everything you need for this in your fridge and/or pantry anyway. Cupboard cooking, as I like to call it.

The sauce is rich and yummy but not too greasy or fattening, the meatballs are flavorful and savory and the hint of sour cream in the sauce elevates this regular spaghetti and meatballs dish to something so much more. Besides the fact this is pure comfort food, it’s also a really well-balanced meal. At least I like to think it is. Don’t burst my bubble, okay. Pretty please?

Ingredients:

1 pound ground beef
7 tbsp parmesan
1 tbsp coarse mustard
1 tbsp ketchup (Heinz reduced sugar)
1 medium egg
1 1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp black pepper
2 14 oz cans diced tomatoes
small can tomato paste
2 tsp brown sugar
1 tbsp dried basil
1 tbsp dried parsley
2 large garlic cloves
1/2 red bell pepper
1 large onion
butter or oil
1 tsp salt
pepper
salt

Directions:

I got so caught up in the recipe, being on the phone off and on and looking after my munchkin, I forgot to take a few shots of the minced onion, bell pepper and grated garlic. No biggie, right? You know how to chop them. Do that first!

Add an egg, 1 1/2 tsp salt (use less if your parmesan is really salty), pepper, coarse mustard and ketchup to 1 pound ground beef.

Top with the parmesan. Don’t use the expensive stuff for this, just grab the Kraft type of parmesan.

Mix it all up and form into small balls with your hands.

Heat butter or oil (I usually combine the two) and brown the meatballs. Then remove them from the pan.

There they are. Add the onion, bell pepper and garlic to the pan and cook over low heat for about 4 minutes.

Add a small can of tomato paste to the vegetables and cook for a minute to sweeten the paste.

White balance heaven. Not! Add the two cans diced tomatoes, 1/3 can of water (use one of the empty tomato cans for it), a good pinch of black pepper, a tsp salt (you can add more later), 1 tbsp dried basil and 1 tbsp dried parsley. Or use oregano or sage if that’s what you prefer.

Add the meatballs to the sauce. I really curse the yellowish light over my stove.

Oops, almost forgot to add 2 tsp brown sugar. Use more if you like but I wouldn’t take it past 1 tbsp.

Pop the lid on and simmer the sauce, over low heat, for 20 minutes. Take the lid off and simmer the sauce for another 20 minutes giving it a chance to cook down a little. Check the seasoning.

Boil the pasta in salted water to the directions on your package.

The finishing touch: stir in two tbsp sour cream. Mascarpone works, too! Really, no need to pour in 1 cup of heavy cream, two tbsp is all it needs to get creamy and delicious.

Baked Macaroni Cheese & Chicken Casserole

Baked Macaroni, Cheese & Chicken Casserole

recipe credit: Jackie Cruze

Ingredients:

2 cups elbow macaroni

¼ cup butter or margarine

¼ cup unsifted all-purpose flour

1 teaspoon dry mustard

1 teaspoon salt

1/8 teaspoon pepper

2 cups milk

2 cups Cheddar cheese, grated

1 cup cooked chicken; shredded or chopped

seasoned bread crumbs (optional)

Directions:

Preheat oven to 375. In a large saucepan over high heat, bring 2 quarts of water to a rolling boil. Add macaroni; stir to separate. Cook until tender, stirring occasionally. Drain macaroni.

Meanwhile, in a medium sized saucepan over medium heat, melt the butter. Remove saucepan from heat and stir in the flour, 1 teaspoon salt, the dry mustard and pepper. When mixture is smooth, gradually add the milk, stirring until no lumps of flour remain.

Return saucepan to heat and cook milk mixture over medium-high heat, stirring constantly, until mixture comes to a boil and thickens slightly. Reduce heat to low and simmer 1 minute longer.

Stir 1 ½ cups of the grated Cheddar cheese, the drained cooked macaroni and the cooked chicken into the milk mixture. Pour into a shallow 2 quart round or oval baking dish. Sprinkle the remaining grated Cheddar cheese over the top of the macaroni mixture. Optional: Sprinkle seasoned bread crumbs on top.

Bake 20 minutes or until the macaroni is hot and the cheese is melted and bubbly.

Pasta alla Formiana

Ingredients

* Butter, for greasing dish
* 1 (28-ounce) can crushed tomatoes
* 1 clove garlic, coarsely chopped
* 1/2 pound (8 ounces) mezze penne or other small pasta
* 1/3 cup olive oil, plus extra for drizzling
* 1/4 cup dried oregano
* 2 teaspoons kosher salt
* 1/2 teaspoon freshly ground black pepper
* 4 to 5 very ripe, extra-large or beefsteak tomatoes, cut into 1/2-inch thick slices

Directions

Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.

In a food processor, blend together the crushed tomatoes and garlic. Pour into a medium bowl and add the uncooked pasta, 1/3 cup olive oil, oregano, salt, and pepper. Toss until all the ingredients are coated.

Line the bottom and sides of the baking dish with tomato slices. Pour the pasta mixture into the pan and spread evenly. Arrange the remaining tomato slices in an overlapping layer on top of the pasta mixture, making sure the mixture is completely covered. Drizzle with olive oil. Bake until the tomatoes are slightly crispy and the pasta is cooked, about 1 hour. Remove from the oven and cool for 5 minutes before serving.

Recipe Credit