Lasagna

Lasagna

This is Our Go To Recipe, Everyone Has Their Own Twist On This Traditional Italian Dish!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 1 hour+

Ingredients

1 box dried Lasagna noodles, cooked

1  32 oz. container of whole milk ricotta cheese

1 large jar + 1 small jar of marinara sauce or Passata

3 cups shredded Italian blend cheese

1  1/2 lbs. ground beef

4 cloves garlic, minced

1 cup onions, small dice

1 tsp dried Italian seasoning

1/2 cup red wine

1 tbsp tomato paste

parmesan cheese

minced chives or parsley for garnish

Cooking Tools

Large pot

Large pan

Deep lasagna pan

Directions 

Pre heat oven to 350 Degrees F. In a large pot, boil water with salt and cook the lasagna noodles according to box directions, if you use fresh noodles, cook al dente. Once the noodles are cooked, drain and place on dry cloth to absorb any cooking water off the noodles. While the noodles are cooking, start on the meat sauce.  In a large pan, brown the ground beef, drain off any excess fat. Add in onions and garlic until soften, pour in red wine to deglaze. Pour in the Marinara sauce and tomato paste, Italian seasoning and stir until nice and bubbly, place on simmer until ready to layer. In a lasagna pan, spread a light layer of sauce and place lasagna noodles to fit ( It will depend on the size of your lasagna pan will dictate how many layers your Lasagna will be, mine was two noodles wide with six layers). On top of the noodles, ladle more sauce, dollops of ricotta cheese down the noodles and spread Italian cheese blend evenly, then add another layer of noodles and repeat until layers are complete.  Make sure you have enough sauce for the top layer. Do Not put the last of the cheese on top until the last 15 minutes of cooking or it will burn. Bake in total about 45-50 minutes of cooking uncovered. Remove from oven and let rest for about 20 minutes before slicing and serving. garnish with minced parsley, chives and grated parmesan cheese.

Serves 4-6

Lemon & Pistachio Pesto Fusilloni

Lemon & Pistachio Pesto Fusilloni

Creamy Robust Flavors In Every Bite!

Difficulty: Easy

Prep Time: 15 minutes

Cooking Time: 12 minutes

Ingredients

1 bag Fusilloni pasta

1 1/4 cup Pistachio, shelled & lightly salted + garnish

12 oz. Ricotta cheese

1/2 cup Mascarpone cheese

1/2 cup Parmesan cheese, grated

4 cloves garlic

1/4 cup olive oil + drizzle

zest of 2 lemons, divided

1 tbsp fresh oregano leaves

reserve 1 cup pasta water

salt

pepper

Cooking Tools 

Food Processor 

Directions

Cook pasta according to package directions. While the pasta is cooking, In a food processor, add; pistachio ricotta, mascarpone cheese, garlic, olive oil,  1/2 the lemon zest, oregano leaves, 1/2 cup pasta water ( use the other half of the pasta water if needed to thin the pesto) salt & pepper to taste.  Pulse ingredients until combined, leave some texture to the pesto. Drain pasta and place in a large serving bowl and pour in pesto and toss until well coated. Toss in Parmesan cheese and garnish with lemon zest and pistachios.

Zucchini Scarpaccia

Zucchini Scarpaccia

A Delicious Tuscan Tart!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 30 minutes

Ingredients

2 large zucchini, slice thin

1/2 cup rice flour

1 cup fine cornmeal

1 1/2 cups grated Parmesan cheese

2 tsp salt, divided

1 tsp dried oregano 

1 tsp garlic powder

1 tsp onion powder

1/4 cup olive oil

1/4 zucchini water

2 eggs

pepper

Cooking Tools

Large mixing bowl

Sheet pan

Parchment paper 

Salad spinner

Kitchen towel 

Directions

Slice zucchini's thin, you may also use a mandolin to get even slices. Place zucchini is a large mixing bowl and sprinkle with 1 tsp of salt and toss to coat zucchini’s, set aside for 15 minutes to draw out water. Remove zucchini and place in a salad spinner, reserve 1/4 cup of the zucchini liquid. Spin zucchini to draw out excess liquid, then remove and place in kitchen towel to squeeze even more liquid. In the large mixing bowl, add; rice flour, fine polenta, cheese, salt, garlic powder, onion powder, pepper, dried oregano and mix. Into the dry ingredients add eggs, olive oil and zucchini water and mix into a more like a wet paste (something that resembles wet sand) Toss in zucchini’s and coat well.  Pour ingredients onto a parchment lined sheet pan and flatten down zucchini’s to create almost one layer. Preheat at oven to 425 Degrees F, bake in oven for 30 minutes until golden brown and crisp on top.  Remove from oven and cool, cut & serve.

Serves 4-6

 

Spaghetti & Meatballs

Spaghetti & Meatballs

A Classic Italian Dish That Everyone Has Their Own Personal Recipe!  

Difficulty: Easy

Prep Time: 30-40 minutes

Cooking Time: 1 hour +

Ingredients

6-8 cups Marinara sauce

1 cup Merlot Wine

1 1/2 lbs. ground round beef

1/2 lb. ground Italian sausage (bulk)

3/4 panko bread crumbs

1 tbsp olive oil

1 medium onion, finely minced

3 cloves garlic, minced

1 tsp dried basil

1 tsp dried oregano

salt

pepper

1 large egg, lightly beaten

1/2 cup Parmesan cheese

1 pound dried thin spaghetti (cooked according to directions)

Grated Parmesan cheese, for garnish

Cooking Tools

Stainless mixing bowl

Large cast iron pan

All Clad stock pot

All Clad medium pot 

Directions
Preheat oven to 425 Degrees F.  In a large pot on low heat, add marinara and Merlot and simmer for at least one hour to reduce sauce.  While the sauce is simmering, In a large mixing bowl; add the ground beef,  sausage, bread crumbs, olive oil, onions, garlic, basil, oregano, salt, pepper, egg, Parmesan cheese.  Mix thoroughly and shape into meatballs.  Place meatballs in a preheated cast iron pan and brown on all sides, not cooked through. Pour hot marinara sauce into the cast iron pan with the browned meatballs, cook on simmer for 1 hour.  In a serving bowl, add the cooked pasta and pour the marinara sauce and meatballs over the cooked spaghetti, shave fresh Parmesan cheese on top.
Serves 6 

 

Veal Milanese

Veal Milanese

Had This Dish In Milan Italy, So Simple Yet So Perfectly Done!

Difficulty:  Moderate

Prep Time: 30 minutes

Cooking Time: 10 minutes

Ingredients

4 Veal bone in chops

4 cups bread crumbs

1 cup grated Parmesan cheese

2 cups flour

5 eggs

garlic powder

onion powder

salt

pepper

vegetable oil for frying

2 lemons, wedged

minced parsley for garnish

Cooking Tools

Meat tenderizer, flat side

3 oblong casserole dishes

Large cast iron frying pan

Paper towel lined sheet pan

Directions

Pound veal on both sides to slightly flatten, be sure not to tear meat from the bone. Season each side of veal with garlic powder, onion powder, salt and pepper. Create a dredging station;  In the 3 oblong casserole dishes, fill one with flour, one with beaten eggs and the third with bread crumbs and Parmesan cheese. Heat enough oil to half way up the frying pan to 350 Degrees F.  Dredge each veal chop in the flour coating both sides, dip into eggs until coated then into the bread crumbs on all sides. Fry each chop, 2 at a time if room allows for 4 minutes on each side to golden brown. Drain on paper towel lined sheet pan.  Serve with lemon wedges.

Serves 4

Short Rib Ragu Bucatini

Short Rib Ragu Bucatini

Nothing Short Of Spectacular!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 9+ hours

Ingredients

Bucatini pasta

2 1/2- 3lbs boneless short ribs

1 sweet onion, diced

2 large carrots, diced or sliced

1 celery stalk, small dice

2 cups veal demi-glace

2 cups red wine

3 cup of Marinara sauce or Passata

7 cloves garlic, whole

1 tbsp Italian seasoning

1 tsp Herb de Provence

3 bay leaves, whole

2 tbsp tomato paste

1 tbsp sugar

olive oil

grated Parmesan cheese, garnish

minced parsley, garnish

salt

pepper

Cooking Tools

Large slow cooker

Stock Pot

Large frying pan/skillet

Directions

Salt and pepper short ribs, in a large skillet with a coating of olive oil on medium high heat, sear and brown short ribs on all sides. Place all the browned short ribs in the slow cooker, add; onions, carrots, celery, demi-glace, red wine, marinara sauce, garlic cloves, seasonings, sugar, salt & pepper.  Save the tomato paste towards the end of cooking.  Slow cook on high for about 8-9 hours. After the 9 hour cooking time, remove short ribs and shred, but leave some large chunks, place back in cooking liquid and then add the tomato paste to thicken, remove bay leaves and discard. Continue to cook the ragu, also in the meantime cook pasta to al dente.  Drain pasta completely and add to the sauce in the slow cooker and toss until pasta is coated, cover and let cook 10 more minutes for the sauce to penetrate the pasta.  Dish pasta and garnish with grated Parmesan cheese and minced parsley. You may also drizzle with some olive oil.

Serves 6

Serve With Some Crusty Bread and Red Wine!

Burrata & Tomatoes with EVOO

 Burrata & Tomatoes With EVOO

A Lovely Starter Of Creamy Cheese And Fresh Tomatoes!

Difficulty: Easy

Prep Time:15 minutes

Cooking Time: No cooking required

Ingredients

1 loaf Italian bread

1 large Burrata cheese

2 cups cherry & grape tomatoes, sliced

1/4 cup EVOO

4-5 basil leaves, minced

salt

pepper

Cooking Tools

Small mixing bowl

Directions
Place Burrata on a serving platter and slice open, in a mixing bowl add; sliced tomatoes, olive oil, basil, salt & pepper and mix. Place tomatoes and juices around Burrata cheese. Serve with hot crusty bread.
Serves 2

 

Roasted Tomatoes & Ricotta Bruschetta

Roasted Tomatoes & Ricotta Bruschetta

Fresh Garden Tomatoes From Jennifer's Garden!

Difficulty: Easy

Prep Time: 10 minutes

Cooking Time: 25 minutes

Ingredients

Tuscan or Ciabatta bread, sliced 1/2" thickness

4-5 cups sweet grape tomatoes

2 cups ricotta cheese

1 tsp dried oregano

1/2 tsp garlic powder

1 tbsp minced parsley

olive oil

Balsamic glaze

salt

pepper

Cooking Tools

Sheet pan 

Directions

Preheat oven to 400 Degrees F.  Place tomatoes on a baking sheet and drizzle with olive oil to coat the tomatoes. Season with oregano, garlic powder, half the minced parsley, salt and pepper. Roast tomatoes for 15 minutes and remove from oven. Remove the tomatoes to a bowl and leave behind the juices in the sheet pan.  Place slices of bread on sheet pan to absorb the juices, then flip over the bread and place the sheet pan back in the oven with the bread and bake for 10 minutes. Slightly cool the bread before spreading on the ricotta cheese.  Top the bread with ricotta with the roasted tomatoes, drizzle with some olive oil and garnish with the rest of the minced parsley.  Drizzle some Balsamic glaze right before serving if you so desire.

Serves 4-6

 

Stuffed Manicotti

Stuffed Manicotti
Make This With Or Without Meat!
Difficulty: Easy
Prep Time: 35-40 minutes
Cooking Time: 40 minutes

Ingredients
8-10 dried Manicotti, boiled, drained & dried
4 cups marinara sauce
3 cups Ricotta cheese
1/2 cup grated Parmesan cheese + garnish
2 cups Italian blend shredded cheese
2 cloves garlic, fine mince
3-4 generous handfuls of fresh baby spinach
1/2 tsp dried oregano
minced parsley for garnish
olive oil
salt
pepper

Cooking Tools

Stock pot

Medium skillet/ fry pan

Medium size mixing bowl

1 large baking dish or 2 small

Directions
Preheat oven to 350 Degrees F.  Boil pasta in salted boiling water according to box directions, drain and dry. Saute spinach in 1 tbsp olive oil and let water evaporate.  Add in garlic and saute until all moisture is gone. Set spinach aside to cool.  In a mixing bowl, add; Ricotta cheese, 1/2 cup grated Parmesan cheese, 1 cup Italian blend cheese, the cooled sauteed spinach and garlic, 1/4 tsp oregano, salt and pepper to taste.  Fill manicotti pasta with the ricotta filling Cook's Note: If your going to add cooked ground beef, I usually add it to the filling. Pour 2 cups of marinara sauce at the bottom of baking dish. Place stuffed manicotti on top of sauce and pour the rest of the sauce on top. Spread 1 cup of shredded cheese and sprinkle with some Parmesan. drizzle with olive oil, dried oregano and minced parsley.  Bake in oven covered with loose foil, bake for 40 minutes.
Serves 4

Fresh Ricotta Cheese

Fresh Ricotta Cheese
You Will Never Buy Grocery Store Ricotta Again!
Difficulty: Easy
Prep Time: 1 hour, 10 minutes
Cooking Time: 10-12 minutes

Ingredients

8 cups whole milk

1 cup heavy cream

1 tsp salt

3 tbsp fresh lemon juice

toasted bread slices

honey (optional)

Cooking Tools

Cheese cloth

Large mesh strainer

Large pot 

Strain Through A Cheesecloth Lined Strainer

Directions
Heat milk, cream, salt on medium heat until it comes to a boil, stir frequently to not scald milk.  Lower heat to a simmer and add lemon juice, stir gently for at least 2 minutes as the curds develop.  Set aside as you prepare the strainer.  Line the strainer with the cheesecloth with ample overhang. Pour curds and liquid through the strainer.  Place strainer back over the pot and let it strain for an hour.  Serve warm, any leftovers can be refrigerated in an air tight container for up to 2 days. Cook's Note: can be used for over pasta, lasagna, or sweet filling for cannoli.
Yields 2 cups

Caprese Bread

Caprese Bread
Perfect With Some Spaghetti And Meatballs!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 15 minutes

Ingredients
1 baguette, white, wheat or multi-grain
1 tomato, sliced half rounds
1 fresh mozzarella ball, sliced half rounds
8-10 basil leaves
olive oil
balsamic glaze
salt
pepper

Cooking Tools

Sheet pan

Foil 

Directions
Preheat oven to 350 Degrees F.  Slice loaf on an angle about 3/4 inch apart.  Drizzle inside slices with olive oil.  Place a tomato slice, mozzarella slice and a basil leaf into each slice, drizzle top with olive oil, salt & pepper.  Place on foil lined sheet pan and place in oven.  Bake for 15 minutes, drizzle with Balsamic glaze before serving.
Yields 1 loaf 

Halibut Pomodoro

Halibut Pomodoro
The Bright Tomato Sauce Is A Great Accompaniment For Fish!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 20 minutes

Served On Top Of Fettuccine Alfredo!

Ingredients

4 Halibut filet

1/2 cup flour

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 stick butter

2-3 tbsp olive oil

minced chives for garnish

salt

pepper

Cooking Tools

2 nonstick skillet/ pan

Food processor

Directions
Season Halibut with garlic powder, onion powder, salt & pepper on both sides then coat all side with a light dusting of flour.  Heat olive oil and butter in pan on medium heat. Add in fish and cook for 3-4 minutes then flip and cook additional few minutes.  Serve with the Pomodoro sauce (recipe below) on top and garnish with minced chives.  Can be served on top of Fettuccine Alfredo, Polenta or Potatoes.
Serves 4

Pomodoro Sauce

Ingredients

2 (15)oz. cans San Marzano tomatoes

3 cloves garlic, minced

3 tbsp olive oil

1/2 tsp sugar

salt

Directions
Puree tomatoes in food processor.  I like to leave small bits and pieces for texture.
Heat olive oil in a pan on medium low.  Add in minced garlic and cook for a few minutes. Pour in pureed tomatoes, sugar and pinch of salt.  Cook for 10-15 minutes until sauce thickens.

 

 

Seafood Puttanesca

Seafood Puttanesca
Just Perfect For The Seafood Lover!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 35 minutes

 

Ingredients

1 box Linguini pasta

4 cups Marinara sauce

1 can roasted diced tomatoes

1 lb. medium shrimp shelled/ deveined

1/2 lb. scallops

8 oz. filet, Grouper or Mahi Mahi, chunks

1 lb. clam or mussels (optional)

1 small red onion, sliced thin

6 gloves garlic, sliced thin

1/4 cup capers

2 anchovies filet

1/2 cup Kalamata olives, pitted, halved

1/8 tsp red pepper flakes

1/4 cup white wine

2 tbsp olive oil

minced parsley for garnish

salt

pepper

Cooking Tools

Large stock pot

Large skillet with lid 

Directions
Cook pasta according to directions in salted water, drain. In a skillet saute onions, garlic and anchovies in the olive oil until translucent. Add in wine and deglaze. Pour in the marinara sauce, roasted tomatoes, capers, Kalamata olives, red pepper flakes. Cook for 10-15 minutes on medium heat to bring the flavors together. Add in seafood and let poach in the sauce for 8 minutes with lid on, salt and pepper to taste. Toss in cooked pasta and mix until well coated. Serve pasta with garnish of fresh parsley.
Serves 4

Chicken Lasagna Roll-Ups

Chicken Lasagna Roll-Ups

Topped With A Silky Smooth Bechamel Sauce!
Difficulty: Easy
Prep Time: 45 minutes
Cooking Time: 45 minutes

Ingredients
8 Lasagna noodles
2 cups cooked chicken, diced
1/2 cup onions, diced
2 garlic cloves, minced
1 cup carrots, diced
1 cup zuccini, diced
1 cup asparagus, diced
2 cups Ricotta cheese
1/4 grated Parmesan cheese
3 tbsp olive oil
minced parsley
1 egg yolk
salt
pepper

Cooking Tools

Medium skillet

Baking dish

Large Pot

Medium pot

Directions
Preheat oven 350 Degrees F. Cook lasagna noodles according to directions. Wipe off any moisture before spreading ingredients.  Heat olive oil and saute vegetable and garlic until slightly tender then add cooked chicken, salt and pepper to taste and set aside. Mix Ricotta, egg yolk and grated Parmesan cheese. Spread cheese mixture evenly among each cooked lasagna noodles.  Evenly layer sauteed vegetables & chicken on the cheese layer and roll.  Place each roll in a baking sheet and top with the Bechamel sauce and bake in the oven for 40 minutes. garnish with minced parsley.
Serves 4

Bechamel Sauce

Ingredients

1 stick butter

2 tbsp flour

2 cups of milk

salt

grated Parmesan cheese for topping

Directions
Melt butter in a pot on medium low heat, do not brown the butter.  whisk in flour and cook for additional 2 minutes. Pour in the milk and whisk until the flour dissolves into the milk, raise cooking temperature to medium and continue to whisk until the milk thickens. Salt to taste.
 

 

Slow Cooker Rigatoni Bolognese

Slow Cooker Rigatoni Bolognese

6 Hours Of Not Slaving Over A Stove!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 5-6 hours

Ingredients
1 lb. bulk pork Italian sausage
1/2 lb ground pork
1 cup carrots, minced
1 cup celery, minced
1 cup onion, minced
3 cloves garlic, minced
6 cups spaghetti sauce
1 tsp dried oregano
1 tsp dried basil
3 inch Parmesan cheese rind
grated Parmesan cheese for garnish
1 tbsp sugar
1 box Rigatoni pasta
salt
pepper

Cooking Tools

Large skillet

Slow cooker

Large pot 

Directions
In a skillet, brown the Italian sausage and ground pork until browned. Place browned pork mixture, minced carrots, minced celery, minced onions, minced garlic, spaghetti sauce, oregano, basil, Parmesan cheese rind and sugar.  Place on medium-low and cook for 5-6 hours.  Cook pasta according to directions; drain.  Toss pasta in the Bolognase sauce and garnish with grated Parmesan cheese.  Salt and pepper to taste.
Serves 6