Southwest Tortellini Casserole

Ingredients:

• 1 (15 ounce) cans black beans, rinsed and drained
• 9 -10 ounces refrigerated cheese tortellini, can use any type
• 1 (4 ounce) cans diced green chilies
• 1 (15 ounce) cans diced tomatoes
• 1/2 teaspoon cumin
• 1 1/2 cups low-fat sour cream, can use regular
• 1/4 cup fresh lime juice
• 1/2 teaspoon sugar
• 2 cups shredded monterey jack cheese
• 1/2 cup sliced black olives
• 3/4 cup chopped green onion

Directions:

Preheat oven to 350 degrees. Lightly grease/spray a 1 1/2 qt casserole dish.

In a bowl, toss together the black beans, tortellini, green chilies, diced tomatoes and cumin. Mix well and pour into the prepared casserole dish.

In another bowl, stir together the sour cream, lime juice and sugar; evenly spread this over mixture in the casserole dish.

Evenly sprinkle with cheese, then olives, then green onions, then the cilantro.

Cover with foil and bake at 350 for 30 minutes.

Uncover and continue baking an additional 20-30 minutes until cheese is bubbly and lightly browned.

Let stand 10 minutes before serving.

Baked Ravioli

Ingredients:

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
Coarse salt and ground pepper
1 1/2 teaspoons dried thyme, or oregano
1 can (28 ounces) whole tomatoes
1 can (28 ounces) crushed tomatoes
2 pounds store-bought ravioli
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Directions:

Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.

Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.

Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.

Slow Cooker Lasagna

Ingredients: 1 pound (16 ounces) ground beef 1/2 cup diced white onion 1 teaspoon minced garlic 1 (24 ounce) jar spaghetti sauce 1/2 cup water 1 (15 ounce) container ricotta cheese 2 cups mozzarella cheese 1/4 cup grated Parmesan cheese 1 whole egg 2 Tablespoons fresh parsley or 2 teaspoons dried parsley 6 uncooked (or no-cook) lasagna noodles Directions: In a large skillet brown beef and onion. Add garlic and cook for one minute. Drain. Add spaghetti sauce and water and simmer for about 5 minutes. Mix ricotta, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan, egg and parsley. Pour 1 cup of spaghetti meat sauce into a 4 to 6 quart sized slow cooker. Place half of the noodles and half of the ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. Top with remaining noodles (If the noodles don't fit exactly break them to fit) and cheese mixture and meat sauce. Cook on low for 4 to 5 hours or until noodles are soft. Sprinkle with 1/2 cup of mozzarella and remaining parmesan. Cover with the lid to melt the cheese and let it sit for 10 minutes before serving. Do not overcook and don't try to speed up the process by cooking it on high. Works best with a 4 to 6 quart size slow cooker.

Italian Chopped Salad

Ingredients:

Salad
1 (16 oz) bag prepared salad mix (I used a romaine salad mix)
1/3 cup diced red onion
1/2 cup canned chickpeas (garbanzo beans), drained and rinsed
1/2 cup diced tomatoes
1/2 cup sliced pepperoni
1/4 cup diced jarred roasted red peppers
1/2 cup diced fresh mozzarella
1/4 cup shredded Parmesan cheese

Dressing
3 tablespoons red wine vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 cup grated Parmesan

Directions:

In a large glass or stainless-steel bowl, combine the salad ingredients and toss.

For the dressing, combine the vinegar, oil, salt, oregano, basil pepper, and Parmesan in a small bowl. Drizzle over salad just before serving and toss thoroughly to combine the ingredients.

Slow Cooker Lasagna

Ingredients:

1 lb. lean ground beef (could be substituted for Italian sausage)
1 (24 oz) jar spaghetti sauce
1 cup water
1 (15 oz) container of ricotta cheese (can use skim ricotta)
1 pkg. Kraft Italian Cheese (approx. 2 cups)
1/4 cup grated Parmesan cheese
1 egg
2 tablespoons parsley
6 regular lasagna noodles, uncooked

Directions:

Brown meat in large skillet; drain.  Stir in spaghetti sauce and water.  Mix ricotta, 1-1/2 cups Kraft Italian cheese, 2 tablespoons Parmesan, egg and parsley.

Spoon 1 cup meat sauce into slow cooker; top with 3 lasagna noodles, broken to fit; and half of cheese mixture.  Cover with 2 cups meat sauce.  Top with remaining noodles, broken to fit; cheese mixture and meat sauce.  Cover with lid.

Cook on low 4-6 hours or until liquid is absorbed.  Sprinkle with remaining cheese; let stand, covered, 10 min. or until melted.

Orzo Stuffed Peppers

Ingredients:

1 (28-ounce) can Italian tomatoes
2 zucchini, grated
1/2 cup chopped fresh mint leaves
1/2 cup grated Pecorino Romano, plus more for sprinkling
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 cups chicken broth
1 1/2 cups orzo (rice-shaped pasta)
6 sweet bell peppers (red or yellow)

Directions:

Preheat the oven to 400 degrees F.

Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine.

Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm chicken broth to a 3-quart baking dish.

Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.

Place the peppers in the baking dish with the warm chicken broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate.

Deep-Fried Ravioli

Ingredients:

1 quart vegetable oil
1 cup all-purpose flour
2 eggs, beaten
1 cup plain bread crumbs
½ cup grated Parmesan cheese, divided
2 Tablespoons dried oregano
2 Tablespoons dried basil
1 Tablespoon dried thyme
2 teaspoons garlic powder
1 teaspoon salt
½ teaspoon pepper
12 store-bought ravioli (or 20 tortellini)

Directions:

Preheat vegetable oil in a large, heavy pot over medium-high heat.

Place flour in one shallow dish and eggs in another. In a third, mix bread crumbs, ¼ cup Parmesan, oregano, basil, thyme, garlic powder, salt and pepper.
In two batches, toss ravioli (or tortellini) in flour, gently shaking off excess. Dip in egg and then in bread crumb mixture. Thread 3 breaded ravioli (or 5 tortellini) onto each skewer.

Once oil reaches 350ºF, carefully place skewers in pot, two at a time, and fry about 4 to 5 minutes. Drain on paper towels and sprinkle with remaining ¼ cup Parmesan. Serve warm, with marinara sauce or basil pesto on the side.

Baked Spaghetti Pie

Ingredients:

1 lb of noodles
2 Tbsp of olive oil
1 onion, chopped
1 clove of garlic, minced
1 lb ground beef, turkey or sausage
1/2 tsp. salt
pepper to taste
30 oz whole peeled tomatoes, chopped
10 fresh basil leaves, stacked, rolled and thinly sliced into ribbons
1/4 cup freshly grated parmesan
1 cup shredded cheddar or mozzarella
2 Tbsp olive oil
1/4 tsp. garlic salt
1 roll Pillsbury French Bread Loaf (substitute thawed pizza dough)

Directions:

Preheat oven to 350 degrees. Cook pasta according to package directions drain and set aside.

Heat oil in large skilled over medium heat. Saute onions for 5 minutes, then your meat of choice, salt, pepper and minced garlic. Cook until no longer pink. Reduce heat to low then stir in chopped canned tomatoes. Add back par-cooked pasta and add basil. Cook until pasta has absorbed much of the liquid. Turn off heat until dough is ready.

While pasta is cooking, take half of your dough of choice and press into the bottom of a well greased springform pan (mine is nonstick) and pressing up the sides just slightly. Bake for 10 minutes then remove from oven.

Take shredded cheeses (save about handful) and mix through the pasta and transfer it onto your prebaked dough in the springform pan. Pack down your pasta and sprinkle with your remaining handful of cheese. Roll out your other half of dough and press on top of pasta pie. Brush dough with olive oil and sprinkle with garlic salt.

Bake for 25 minutes or until dough is cooked or slightly brown. Let cool for 10 minutes for the cheese inside to 'set' before slicing.

Salami-Mozzarella Calzone

Ingredients:

2 large eggs
1/4 cup chopped fresh parsley
1 teaspoon grated lemon zest
1/4 pound shredded reduced-fat mozzarella cheese
Extra-virgin olive oil, for brushing
1 13.8-ounce tube refrigerated pizza dough
1/4 pound deli-sliced salami, cut into thin strips
1/4 pound sliced provolone cheese

Directions:

Place a baking sheet upside down in the oven and preheat to 400 degrees F. Beat the eggs, parsley and lemon zest in a small bowl.  Pour half of the egg mixture into a medium bowl and stir in the mozzarella.  Reserve the remaining egg mixture for brushing on the crust. 

Turn another baking sheet upside down; line with parchment paper and brush with olive oil. Unroll the dough on the parchment paper and pat into a 9-by-12-inch rectangle.  Spread the mozzarella mixture over one half of the dough, leaving a 1-inch border along the edge.  Top with the salami, followed by the provolone.  Fold the other half of the dough over to cover the filling.  Crimp and roll the edges to seal, then pierce the top of the dough in a few places with a knife.

Slide the calzone with the parchment paper onto the hot baking sheet; bake 15 minutes.  Remove from the oven and brush with the remaining egg mixture, then continue to bake until the crust is golden, 5 to 10 more minutes. Let rest 5 minutes, then cut into wedges.

Eggplant Parmesan

Ingredients:

2-3 japanese eggplants, peeled and sliced thinly into rounds (or to your liking)

1 egg

1 tablespoon water

1/2 cup bread crumbs

1/2 cup seasoned bread crumbs

8 oz baby bella mushrooms, chopped 

1 tablespoon olive oil, plus more for drizzling

1 small shallot, minced

1/2 teaspoon fresh garlic, minced

1/2 tablespoon thyme leaves, chopped if desired

1 jar marina sauce

1 cup mozzarella cheese, grated

1 cup parmesan cheese

15 oz part skim ricotta cheese

salt and pepper to taste

Directions:

Preheat oven to 375 degrees.  Grease a baking sheet with olive oil, set aside.  

Pour the 2 bread crumbs together on a plate and mix.  Beat the egg white and water together, until well combined.  Dip an eggplant round into the egg wash then coat with bread crumbs, set onto prepared baking sheet. Repeat until all rounds are dredged (you may need to baking sheets for all the rounds, or bake them in batches.)  Sprinkle some salt over the tops of the eggplant and bake for 10-15 minutes, or until golden brown.  Turn eggplant over, sprinkle with salt and bake for another 7-10 minutes, (We like ours crispy and dark brown) cooked until desired doneness.  Set aside to cool.  Lower heat to 350 degrees. 

In a large skillet over medium heat, heat tablespoon of olive oil.  Combine the shallot and garlic, cooking until fragrant.  Add the chopped mushrooms and thyme to the skillet, stirring well.  Season with salt, pepper and add any spices of your liking (I use a sprinkle of 21 seasoning salute form Trader Joe's.)  Cook until the mushrooms are reduced and browning.  Pour the marinara, over the top of the mushroom mixture, stirring for about 2 minutes.  Remove from heat.  

Grease an 8 x 10 pan with olive oil.  Spread half the marinara sauce over the bottom, half the eggplant rounds, evenly spread half the ricotta cheese over the eggplant, half the mozzarella and finish with parmesan cheese.  Repeat this process, finishing with parmesan cheese.  

Bake the eggplant parmesan at 350 degrees for 35-45 minutes, or until bubbly and browning on the top.  Let cool for 10 minutes before serving.

Enchilada Lasagna

Ingredients:

For sauce: 

2 dried chipotle chiles, stems and seeds removed, diced

3 large garlic cloves, minced
2 1/2 teaspoons chili powder
1 1/2 teaspoons toasted cumin seeds, freshly ground
2 cups chicken broth
3 cups tomato sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For filling:

1 tablespoon vegetable oil
1 pound boneless, skinless chicken breasts or thighs, cubed
1 1/2 cups diced onion
Pinch kosher salt
1 large clove garlic, minced
1 teaspoon dried oregano

12 (6-inch) corn tortillas
3 cups shredded queso fresco or Monterey Jack

Nonstick cooking spray

Directions:

Combine the chiles, garlic, chili powder, cumin, chicken broth, tomato sauce, salt and pepper in a medium saucepan over high heat. Bring to a boil. Reduce the heat to low and simmer for 15 minutes or until the chiles are soft. Set aside until ready to use. 

Preheat the oven to 350 degrees F. 


Heat the vegetable oil in a medium skillet over medium-high heat. Saute the chicken until cooked through, approximately 7 to 9 minutes. Remove the chicken from the pan and place in a medium bowl. 


Add the onions to the same pan along with a generous pinch of salt, decrease the heat to medium-low and sweat for 4 to 6 minutes. Add the garlic and oregano and cook until the onions are tender, 2 to 3 minutes more. Add the chicken back to the pan and remove from the heat. 


Spray a 13 by 9-inch glass baking dish with non-stick spray. Place 1/2 cup of the sauce into the bottom of the dish. Dip 4 tortillas into the remaining sauce and lay them into the bottom of the dish. Cut 1 of the tortillas in half to evenly cover the bottom of the dish. Top this with half of the chicken mixture and 1 cup of the cheese. Starting with 4 more tortillas, repeat the layers, ending with the last 4 tortillas on top. Pour remaining sauce over the dish and top with remaining 1 cup of cheese. 


Cover with aluminum foil and bake in the oven on the middle rack for 30 minutes. Remove the foil and bake an additional 10 minutes, or until cheese on top is bubbly.

Purple Gnocchi with Lemon Caper Pesto

Gnocchi Ingredients:

1 pound purple potatoes
1 large egg, lightly beaten
1/2 cup flour

 

Gnocchi Directions:

 

Scrub the potatoes well and cut them into halves. Place in a pot of cold water and bring to a boil. 

Once the potatoes are tender, remove them from the water and quickly slip off their skins. Mash thoroughly while still hot and spread the mash out slightly so it cools.

Once the potato mash is still slightly warm but not hot, make a well in the center and add the egg. Sprinkle with 3/4 of the flour and use a bench scraper to scrape the potato edges into the eggy middle. If the dough is very sticky gradually add more flour until it is a cohesive, delicate dough. 

Divide the dough into fourths and roll each piece into a log about 1/2" thick. Cut into 3/4" pieces and roll each piece on the tines of a fork to get the classic gnocchi shape. 

Bring some salted water to a boil. Drop the gnocchi in about ten at a time. When they float to the surface, count to ten, then remove them with a large slotted spoon or spider to a serving plate. Once all the gnocchi is cooked, pour on a sauce of your choice (I used a fresh homemade tomato sauce) and top with basil chiffonade and freshly grated Parmesan cheese.

Pesto Sauce Ingredients & Directions:

1 c fresh basil
1 tbsp fresh lemon juice
2 tsp capers (add a little of the caper juice from the jar)
1/4 c cashews
1/4 c olive oil
3 cloves garlic

Pulse all ingredients together in a food processor until well combined. Add more oil as necessary, then serve with pasta and fresh, seasonal vegetables.

Pour sauce over gnocchi as well as freshly grated parmesan cheese. 

Chicken Cacciatore

Ingredients:

2 to 3 tablespoons olive oil
1 (3-pound) chicken cut into eighths
Salt and freshly ground black pepper
1 pound cremini mushrooms, quartered
1 large red onion, halved and thinly sliced
1 large yellow bell pepper, thinly julienned
1 serrano or jalapeno chile, finely diced
3 cloves garlic, thinly sliced
1/4 teaspoon red chili flakes
1/2 cup dry red wine
1 cup low-sodium canned chicken broth
1 (15-ounce) can diced tomatoes and their juices
3 sprigs fresh rosemary
2 tablespoons aged balsamic vinegar or capers
3 tablespoons chopped fresh basil leaves
1 pound spaghetti (size 8 or 9) cooked al dente
Basil sprigs
Freshly grated Parmigiano-Reggiano

Directions:

Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Season the chicken pieces on both sides with salt and pepper and place in the pan, skin side down and cook until golden brown, 3 to 4 minutes. Turn the breasts over and cook until golden brown, 2 to 3 minutes. Remove the chicken to a large plate.

Add the remaining oil to the pan and heat until almost smoking. Add the mushrooms and cook until golden brown, season with salt and pepper and remove to a plate.

Add the onion and bell pepper to the pan and cook until soft, 3 to 4 minutes. Add the serrano, garlic and chili flakes to the pan and cook for 1 minute. Stir in the wine and cook until almost completely reduced. Add the chicken stock, tomatoes, and rosemary and bring to a simmer. Return the chicken and mushrooms to the pan, reduce the heat to medium-low, cover the pan and cook until the chicken is tender, about 30 minutes. Remove the chicken with a slotted spoon to a large shallow bowl and tent loosely with foil.

Increase the heat to high and cook the sauce, stirring occasionally, until slightly thickened, 8 to 10 minutes. Season with salt and pepper, stir in the vinegar and basil and pour the sauce over the chicken. Garnish with fresh basil sprigs. Serve over spaghetti and sprinkle with grated cheese.

Pizza Lasagna

Ingredients:

8 oz.(227g.) pepperoni slices
1 (14.5 oz. or 400g.) can whole peeled tomatoes, chopped
1 large egg
1 tablespoon parmesan cheese, grated
8 oz.(227g.) spaghetti sauce
1/2 teaspoon dried basil
4 1/2 lasagna noodles, cut in half (9 halves)
1 1/2 oz.(40g.) black olives, cut in half
1 1/2 cup mozzarella cheese, shredded
8 oz.(227g.) cottage cheese
Salt and pepper to taste 
 

Directions:

Preheat the oven to 350°F (175°C).

Boil lasagna noodles in salted water for 8 minutes until they are almost tender.
Over a medium heat, begin to cook tomatoes and spaghetti sauce. Stir the mixture frequently.

In a separate mixing bowl, combine egg, cottage cheese, basil, salt, and pepper
Spray an 8 x 8 inch baking dish with non-stick cooking spray. Cover the bottom of the dish with spaghetti sauce, followed by 3 lasagna noodles, 1/2 of the cheese mixture, 1/3 of the mozzarella, sauce mixture, and 1/3 of the pepperoni and olives. Repeat this process and top with the remaining lasagna noodles, sauce, mozzarella cheese, pepperoni, and olives. 

Sprinkle parmesan cheese across the top. Place the dish in the oven and bake uncovered for 30 to 35 minutes or until the lasagna becomes bubbly. Let the dish cool 10 to 15 minutes before serving.

Timpano (from the movie BIG NIGHT)

Ingredients:

FOR THE DOUGH:

4 cups all-purpose flour
4 large eggs
1 teaspoon kosher salt
3 tablespoons olive oil
1/2 cup water

TO PREPARE THE PAN:

Butter Olive oil

FOR THE FILLING:

2 cups 1/4 x 1/2-inch Genoa salami pieces
2 cups 1/4 x 1/2-inch sharp provolone cheese cubes
12 hard-boiled eggs, peeled, cut in 1/4's lengthwise, then cut in 1/2 to create chunks
2 cups little meatballs
8 cups Ragu Tucci (Meat-Based Tomato Sauce Tucci-Style) recipe follows
3 pounds ziti, cooked very al dente (about half the time recommended on the package) and drained (18 cups cooked)
2 tablespoons olive oil
2/3 cup finely grated pecorino Romano cheese
4 large eggs, beaten

Directions:

To make the dough, place the flour, eggs, salt, and olive oil in a stand mixer fitted with the dough hook. (A large capacity food processor may also be used.) Add 3 tablespoons of the water and process. Add more water, 1 tablespoon at a time, until the mixture comes together and forms a ball. Turn the dough out onto a lightly floured work surface and knead to make sure it is well mixed. Set aside to rest for 5 minutes. (To knead the dough by hand, mix the flour and salt together on a clean, dry work surface or pastry board. Form these dry ingredients into a mound and then make a well in the center. Break the eggs into the center of the well and lightly beat them with a fork. Stir in 3 tablespoons of the water. Use the fork to gradually incorporate some of the dry ingredients into the egg mixture. Continue mixing the dry ingredients into the eggs, adding the remaining water 1 tablespoon at a time. Knead the dough with your hands to make a well-mixed, smooth, dry dough. If the dough becomes too sticky, add more flour. Set aside to rest for 5 minutes.)

Flatten the dough out on a lightly floured work surface. Dust the top of the dough with flour and roll it out, dusting with flour and flipping the dough over from time to time, until it is about 1/16 inch thick and is the desired diameter. Generously grease the timpano baking pan with butter and olive oil. Fold the dough in half and then in half again, to form a triangle, and place it in the pan. Open the dough and arrange it in the pan, gently pressing it against the bottom and the sides, draping the extra dough over the sides. Set aside. Preheat the oven to 350 degrees F.

To prepare the filling, have the salami, provolone, hard-boiled eggs, meatballs, and ragu at room temperature. Toss the drained pasta with the olive oil and 2 cups of the ragu. Distribute 6 generous cups of the pasta on the bottom of the timpano. Top with 1 cup of the salami, 1 cup of the provolone, 6 of the hard-boiled eggs, 1 cup of the meatballs, and 1/3 cup of the Romano cheese. Pour 2 cups of the ragu over these ingredients. Top with 6 cups of the remaining pasta. Top that with the remaining 1 cup salami, 1 cup provolone, 6 hard-boiled eggs, 1 cup meatballs, and 1/3 cup Romano cheese. Pour 2 cups of the ragu of over these ingredients. top with the remaining 2 cups ragu over the pasta. Pour the beaten eggs over the filling. Fold the pasta dough over the filling to seal completely. Trim away and discard any double layers of dough.

Bake until lightly browned, about 1 hour. Then cover with aluminum foil and continue baking until the timpano is cooked through and the dough is golden brown (and reaches an internal temperature of 120 degrees F), about 30 minutes. Remove from the oven and allow to rest for 30 or more minutes. The baked timpano should not adhere to the pan. If any part is still attached, carefully detach with a knife. Grasp the baking pan firmly and invert the timpano onto a serving platter. Remove the pan and allow the timpano to cool for 20 minutes. Using a long, sharp knife, cut a circle about 3 inches in diameter in the center of the timpano, making sure to cut all the way through to the bottom. Then slice the timpano as you would a pie into individual portions, leaving the center circle as a support for the remaining pieces.

Ragu Tucci

Ingredients:

1/4 cup olive oil
1 pound stewing beef, trimmed of fat, rinsed, patted dry, and cut into pieces
1 pound country-style spareribs, trimmed of fat, cut in half, rinsed, and patted dry
1 cup roughly chopped onions
3 cloves garlic, roughly chopped
1/2 cup dry red wine
One 6-ounce can tomato paste
1 1/2 cups warm water
8 cups canned whole plum tomatoes (about two 35-ounce cans), passed through a food mill or pureed in the blender
3 fresh basil leaves
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried

Directions:

Warm the olive oil in a stew pot set over medium-high heat, sear the stewing beef until brown on all sides, about 10 minutes. Remove from the pot and set aside in a bowl. Add the spareribs to the pot and sear until they are brown on all sides, about 10 minutes. Remove the ribs and set aside in the bowl with the stewing beef. (If your pot is big enough to hold all of the meat in a single layer, it may be cooked at the same time.)

Stir the onions and garlic into the pot. Reduce the heat to low and cook until the onions begin to soften and lose their shape, about 5 minutes. Stir in the wine, scraping the bottom of the pot clean. Add the tomato paste. Pour 1/2 cup of the warm water into the can to loosen any residual paste and then pour the water into the pot. Cook to warm the paste through, about 2 minutes. Add the tomatoes along with the remaining 1 cup warm water. Stir in the basil and oregano. Cover with the lid slightly askew and simmer to sweeten the tomatoes, about 30 minutes. Return the meat to the pot, along with any juices that have accumulated in the bowl. Cover with the lid slightly askew and simmer, stirring frequently, until the meat is very tender and the tomatoes are cooked, about 2 hours. Warm water may be added to the sauce, in 1/2-cup portions, if the sauce becomes too thick. (If you have made meatballs, they may be added during the last half hour of cooking. The meatballs will soften and absorb some of the sauce.)

NOTE: When preparing ragu for timpano only the sauce is used and the meat is served as a separate course. The sauce for timpano should be thin, so measure out 7 1/2 cups of prepared sauce and stir in 1/2 cup water before proceeding with the timpano recipe.

VARIATION: Sweet Italian sausage may be added to this sauce. Sauté it after the spareribs and then proceed with the recipe as written

Sausage and Pepperoni Lasagna

Ingredients:

·      No-boil lasagna noodles (1 box)

·      1 jar four-cheese tomato sauce

·      1 jar pizza sauce

·      1 pound Italian sausage

·      1 package pepperoni

·      1 package cream cheese (8 oz.)

·      1 small container of ricotta cheese

·      2 cups of mozzarella cheese

·      Parmigiano cheese grated

Directions:

1.     Pre-heat oven to 350 degrees

2.     Cook sausage until brown, drain

3.     Combine the sauces together (add herbs and some balsamic vinegar if desired to taste)

4.     Coat bottom of 13x9 pan with oil

5.     Spread some sauce on bottom of pan

6.     Cover with sheets of lasagna

7.     Cover with half of remaining sauce

8.     Cover with half of sausage

9.     Cover with half of pepperoni

10.  Dollop half of the cream cheese and half of ricotta on top

11.  Cover with ¾ cups of mozzarella cheese

12.  Repeat steps above starting with sauce

13.  Top with final layer of lasagna

14.  Cover with remainder of mozzarella

15.  Sprinkle Parmigiano on top to coat

16.  Bake for 45 minutes until bubbly and top is browned.

Italian Pizza Casserole

Ingredients ·      3 cups uncooked ziti noodles ·      1 pound ground sausage ·      1 onion, chopped ·      1 green bell pepper, chopped ·      3 cloves garlic, minced ·      2 (15-ounce) cans tomato sauce ·      1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano ·      1 (3-ounce) package sliced pepperoni, chopped ·      1 (2.25-ounce) can sliced black olives, drained ·      1 1/2 cups quartered fresh mushrooms ·      1 tablespoon dried parsley ·      1 teaspoon dried oregano 1/2 teaspoon salt ·      1/2 teaspoon ground black pepper ·      2 cups (8 ounces) shredded mozzarella cheese, divided Directions

Cook pasta according to package directions; drain and set aside. Preheat oven to 350°. Lightly grease a 13x9-inch baking dish. In a large skillet, cook sausage, onion, bell pepper, and garlic over medium heat until sausage is browned and crumbly; drain well. Spoon sausage mixture into a large bowl. Stir in tomato sauce, tomatoes, pepperoni, olives, mushrooms, parsley, oregano, salt, and pepper. Stir in 1 cup mozzarella cheese. Add cooked ziti, tossing gently to combine. Spoon mixture into prepared baking dish. Top with remaining 1 cup mozzarella. Bake for 30 to 40 minutes or until casserole is hot and bubbly