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

Pastalaya

Pastalaya

A Delicious Blend Of Pasta & Jambalaya!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 30 minutes

Ingredients 

1 box Fettuccine noodles

1 andouille sausage, sliced thin

2 cups rotisserie chicken, ( white & dark meat) pulled

1/2 lb. medium shrimp, shelled & deveined

1 cup onion, diced

1 cup green pepper, diced

1 cup celery diced

1 large tomato, diced

2 garlic cloves, minced

1 tbsp tomato paste

1 1/2 cups chicken broth

2 tsp+ Ragin Cajun seasoning

2 tbsp olive oil

2 tbsp butter

1 cup heavy cream

pepper

hot sauce (optional)

minced parsley for garnish

1 cup Parmesan cheese

Cooking Tools

Large pot

Large deep frying pan

Directions

In a stock pot, cook pasta according to box directions. Prep the ingredients, In a large deep frying pan on medium heat, add olive oil. add in the sausage and saute until golden brown then remove and set aside.

Into the oil, add; onions, green pepper, celery and garlic.  Saute vegetables until slightly tender then add in broth, seasoning, butter, cream, chicken and the cooked sausage, simmer on low heat for about 5 minutes then add in tomato paste and mix to thicken sauce. The last 2 minutes of cooking, add in shrimp and tomatoes, then drain pasta and add to the sauce and toss until sauce thickens and coats all of the pasta. Remove from heat and add cheese and toss pasta. serve on platter or plate and garnish with minced parsley and a splash of hot sauce.

serves 4

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.

The Most Decadent Mac & Cheese

The Most Decadent Mac & Cheese

This Delicious Recipe Is Not For The Faint Of Heart, This Is A Staple For Any Holiday Meal Or Even A BBQ!

Difficulty: Easy

Prep Time: 1 hour

Cooking Time: 1 hour

Ingredients

1 box macaroni 

3 cups heavy cream

1 stick cold butter, small cubes + 1 tbsp melt butter

1 cup shredded Gouda cheese

1 cup shredded Gruyere or Emmental cheese

1 cup shredded Fontina

1 cup shredded sharp Cheddar cheese

1 cup shredded white Cheddar cheese

1 cup shredded Mexican blend cheeses

1/2 cup grated Parmesan

1 cup of Velveeta cheese, cubed

1 level Tbsp garlic powder

1 level Tbsp onion powder

1 tsp salt

1/2 tsp black pepper

1/4 tsp ground nutmeg

2 egg yolks (optional)

 

Topping 

1 Tbsp melted butter

1 cup Honey Panko bread crumbs

Cooking Tools

8 Terra Cotta Baking Dish or Baking Dish

Mixing bowl

All Clad large pot

Directions

Preheat oven to 350 Degrees F.  Cook macaroni according to directions on box.  Drain pasta and quick rinse with cold water.  Drain and dry completely your pasta and let it come to room temperature. In a large mixing bowl, add in; pasta, the cubed butter, cream, egg yolks and seasonings & mix, add cups of cheese one by one, folding it in as you put in each shredded cheese and Velvetta.  Grease bake dish or dishes with a little melted butter and place the macaroni in the dishes. Melt some butter and add to bread crumbs and toss, sprinkle on top of the macaroni .  Bake in oven for about 40 minutes until hot and bubbly and has a golden crust.

Serves 8-10

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 

 

Thai Coconut Curry Noodles

Thai Coconut Curry Noodles

 A Very Satisfying One Dish Meal!

Difficulty: Easy

Prep Time: 20 minutes

Cooking Time: 25 minutes

Ingredients

4 servings KA Me cooked Thai Noodles

1 small pork tenderloin, cubed

1 can coconut cream

2 bricks  Japanese Golden Curry

1 tbsp Thai curry paste

1/2 cup green onions, chopped

2 garlic loves, minced

1 tbsp vegetable oil

1/2 tsp sesame oil

1/2 cup chicken stock

salt

pepper

Cooking Tools

Wok 

Directions

Coat cubed pork tenderloin in the Thai curry paste and set aside for 15 minutes. Place vegetable oil in pan on medium high heat and pan fry the marinated pork tenderloin cubes until 3/4 done. Pour coconut cream, curry brick, 1/2 of the chopped green onions, garlic, chicken stock and sesame oil in with pork.  Cook until slightly thicken.  Add in the cooked Thai Noodles and allow to separate on their own, do not break apart the noodles. Cook for addition al 5 minutes on medium low heat, adjust seasoning with salt & pepper.  Garnish with the rest of the chopped scallions before serving.

Serves 4

Lemon Pesto Pasta

Lemon Pest Pasta

Perfect For A Light Dinner

Difficulty: Easy

Prep Time: 12 minutes

Cooking Time: 8-10 minutes

Ingredients

Ingredients

Fresh or dry pasta, 2 servings

4 lemons, zest

2 lemons, juiced

3/4 cup slivered almonds

3/4 cup EVOO

4 cloves garlic

1/2 cup grated Parmesan cheese

1/2 cup minced chives + garnish

1 cup reserved pasta water

1 tsp sugar

salt

pepper

Cooking Tools

Large Pot

Small food processor 

Directions

To make the Lemon Pesto, add; zest of 4 lemons, almonds, garlic, sugar, EVOO and Parmesan cheese.  Pulse food processor until well minced, not pureed, set aside. Boil water, add salt and juice of 2 lemons.  Cook pasta according to directions, don't forget to reserve the pasta water before draining the pasta. Once pasta is drained, place in a large serving bowl and just let cool slightly before tossing the Lemon pesto, some pasta water and chives into the pasta. Toss pasta until well coated, salt and pepper to taste.

Serves 2

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!

Cajun Shrimp Pasta

Cajun Shrimp Pasta
Just a Kick To Your Sauce!
Difficulty: Easy
Prep Time: 30  minutes
Cooking Time: 30 minutes

Ingredients
1 1/2 pounds of raw shrimp (medium) deveined/ tail on
1 box dried Spaghetti noodles
1 green pepper, large dice
1 red onion, large slice
3 garlic cloves, minced
1/2 cup olive oil + drizzle
20 oz. Barilla Vero Gusto Marinara
2 tsp Better Than Bouillon Lobster base
3/4 cup reserved cooked pasta water
1 can stewed tomatoes
1 tbsp sugar
1 tsp dried oregano
1 tsp Cajun seasoning (without salt)
1/2 tsp dried red pepper flakes
1/2 cup white wine
1/2 cup cooked Andouille sausage minced (optional)
minced chives for garnish
salt
pepper

Cooking Tools

Large stock pot

Large deep frying pan

This Pasta Did Not Have The Sausage In It. It Does Taste Better With The Sausage!

Directions
Cook pasta in boiling salted water according to box directions (reserve 3/4 cup water water). In a large frying pan on medium heat, add; olive, green pepper, onions and garlic and saute until slightly tender. Pour in Marinara sauce, stewed tomatoes, lobster base, sugar, dried oregano, Cajun seasoning, pepper flakes, wine, sausage. simmer for 20 minutes before adding shrimp. Cook shrimp for 2 minutes in sauce before tossing in drained cooked pasta. Toss the pasta in the sauce and continue to cook for a minute to full saturate the pasta with the sauce.  Salt and pepper to taste. Add pasta water if the sauce is too thick. Plate pasta and garnish with drizzle of olive oil and minced chives.
Serves 4

Spaghetti Alla Carbonara

Spaghetti Alla Carbonara
Rich & Creamy, Minus The Cream!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 20 minutes

Ingredients
1 box spaghetti noodles or fresh
1 cup of sauteed diced pancetta or bacon
1 cup frozen peas, thawed
2 cloves garlic, fine mince
1 1/2 cups reserved pasta water
1/2 cup olive oil
1 cup grated Parmesan cheese
4 egg yolks
salt
pepper

Cooking Tools

Large pot

Medium frying pan 

Directions
Saute the diced Pancetta or bacon in a frying pan until slightly crispy and cooked through. Boil pasta in salted water according to box directions.  Reserve 1 1/2 cups of pasta water.  Drain pasta and add back to the pot and place back on burner on low heat. Add; pasta water, olive oil, garlic, egg yolks and stir and toss the pasta with tongs, so the eggs don't curdle. continue tossing pasta and add peas and cooked Pancetta or bacon. Salt and pepper to taste.  Remove from heat and allow to cool slightly.  Toss in 1/2 cup of Parmesan cheese. (Cook's Note) If you add the Parmesan cheese to extremely hot pasta, the cheese will melt and get clumpy. Plate pasta and garnish with some Parmesan cheese on top.

Orecchiette Pasta With Sweet Potato & Swiss Chard

Orecchiette Pasta With Sweet Potato & Swiss Chard
Drizzle Of Fragrant Parsley Oil!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 25 minutes

Ingredients
1 box Orecchiette pasta
1 sweet potato, peeled & cubed
1 bunch Swiss Chard, chopped, no thick stems
1/4 cup roasted pumpkin seeds
1/2 cup olive oil
1/2 stick butter
pinch of red pepper flakes
2 clove garlic, pressed paste
Parmesan Cheese shavings
salt
pepper

Cooking Tools

Large stock pot

Nonstick skillet/frying pan

Directions
Cook pasta in boiling salted water according to box directions, drain & set aside.  Cook cubed sweet potatoes with some olive oil, salt & pepper until tender but not mushy.Do the same with the Swiss Chard & garlic and set aside in a warm location until pasta is done. Once pasta is drained, place in frying pan with olive oil, butter, red pepper flakes, salt & pepper, Toss in cooked sweet potato and Swiss Chard, toss lightly. Place pasta on serving plate and sprinkle with some pumpkin seeds, Parmesan cheese shavings an drizzle with Parsley oil (recipe below) and Balsamic vinegar.
Serves 4

Parsley Oil

Ingredients

1 tbsp minced parsley

1/4 cup olive oil

1/2 grilled lemon juice (optional)

pinch salt

pinch of sugar

1 tbsp white wine vinegar

Balsamic vinegar 

Cooking Tools

Mixing Bowl 

Directions

Whisk all ingredients except Balsamic in a mixing bowl, let set for and hour in room temperature, drizzle on pasta and dollop with some Balsamic vinegar. 

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

Shrimp Fettuccine In A Chipotle Cream Sauce

Shrimp Fettuccine In A Chipotle Cream Sauce
Fantastic Flavor With A Little Heat!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 30 minutes

Ingredients
1 box dry Fettuccine pasta
1 lb. medium shrimp, deveined, tail on
1 1/2 cups heavy cream
1 (7oz.)can Chipotle in Adobo sauce
1 green pepper, sliced thin
1 onion, sliced thin
2 cloves garlic, minced
3 tbsp butter
2 tbsp olive oil
1/4 cup Parmesan cheese
1/8 tsp ground nutmeg
salt
pepper

Cooking Tools

Large pot

1 large skillet

1 medium skillet 

Directions
Boil pasta in boiling salted water according to directions. In a medium skillet, add; olive oil on medium heat and saute green peppers, garlic and onions. In a large pan, add butter, cream and cook to thicken on low heat. As the sauce thickens, add in nutmeg, chipotle, shrimp and the cooked vegetables. Simmer to cook shrimp ( 3 minutes) then toss in cooked & drained pasta. Season with salt and pepper to taste.  Toss in Parmesan cheese at the end of cooking. Garnish with minced parsley.
Serves 4

Shrimp Pasta With Garlic Wine Sauce

Shrimp Pasta With Garlic Wine Sauce
Need A Quick Tasty Meal? This Is The Recipe For You!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 15 minutes

Ingredients

Dried spaghetti (4 servings)

1 lb. large shrimp, shelled, deveined

2 cups broccoli florets

2 cups Campari tomatoes, halved

1 tbsp chives, chopped

5 cloves garlic, minced

3 tbsp olive oil

3 tbsp butter

2 cups, white wine

salt

pepper

Cooking Tools

Large pot

Large skillet 

Directions
Cook pasta in salted boiling water, cook and drain.  In a skillet, melt butter and heat olive oil on medium heat.  Saute minced garlic and broccoli for 2 minutes. Pour in white wine and cook to reduce some of the wine.  Add in the shrimp and cook until pink. Toss in the cooked pasta and let the pasta absorb some of the liquid. Right before serving, add the halved tomatoes.
Serve 4  

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

Pappardelle With Truffle Cream

Pappardelle With Truffle Cream
A Beautiful Aromatic Cream Sauce!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 25 minutes

Ingredients
4 servings Pappadelle pasta, fresh or dried
2 Truffle mushrooms, grated & sliced thin
2 garlic cloves, grated
1 cup half & half
1 cup cream
1/2 stick butter
2 tbsp olive oil
Truffle oil for drizzle
minced parsley for garnish
salt
pepper

Cooking Tools

Large stock pot

Large nonstick skillet

Directions
In a skillet, melt butter and olive oil in skillet and saute grated garlic until translucent.  Pour in half & half and cream, salt & pepper. Cook cream on simmer to reduce and thicken.  Cook pasta according to directions & drain. Once the sauce has thickened, stir in grated Truffle and toss in the pasta to coat well. Place in serving bowls and drizzle with Truffle oil, top with sliced Truffle and garnish with minced 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.