Archive for the 'Pasta Recipes' Category

Ingredients

• Butter, for greasing dish
• 12 ounces wide egg noodles
• 1 cup heavy cream
• 1 1/1 cups whole milk
• 2 tbs all-purpose flour
• 1/2 teaspoon salt, plus more for pasta water
• 1/4 teaspoon freshly ground black pepper
• 2 cups (packed) grated Fontina
• 3/4 cup (packed) finely grated Parmesan
• 3/4 cup (packed) grated mozzarella
• 4 ounces cooked ham, diced, optional
• 2 tablespoons finely chopped fresh Italian parsley leaves

Directions

• Preheat the oven to 450 degrees F.
• Butter a 13 by 9-inch glass baking dish and set aside.
• Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
• Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat.
• Transfer the noodle mixture to the prepared baking dish.
• Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend.
• Sprinkle the cheese mixture over the noodle mixture.
• Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes.
• >Let stand for 10 minutes before serving.

Zack

Ingredients

• 30 oz. can crushed tomatoes
• 6 oz. can of tomato paste
• 1/2 cup water
• 1 clove garlic
• 1 tsp. sugar
• 1/3 tsp. basil
• 1/3 tsp. oregano
• 1/2 tsp. parsley
• 1/4 cup chopped onions
• 1/4 cup chopped green peppers
• 1/3 lb. ground beef (if desired)

Directions

• Add all ingredients except ground beef to large saucepan.
• Brown ground beef and add to sauce mix.
• Simmer on medium heat for 15 minutes.

Giuseppe

Ingredients

• 2 lbs Ricotta Cheese
• 4 large eggs
• 1/4 cup of grated Romano cheese
• 1/2 lb shredded Mozzarella cheese
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 tsp. of parsley (crushed with hands when adding)

Directions

• Partially cook Lasagna macaroni for about 5 minutes.
• (or use Lasagna that does not require precooking).
• Mix ingredients in blender or large mixing bowl to make filling.
• Add 1 cup of sauce on bottom of stainless steel 13 x 9 x 2 pan.
• Alternate layers of macaroni, filling, and sauce.
• Bake at 400 for 1 hour.

Rita

Ingredients

• 30 oz can whole tomatoes
• 6 oz can of tomato paste
• 1 1/2 cups of water
• 1/2 tsp. salt
• 1/2 tsp. sugar (or baking soda)
• 2 cloves garlic
• 1/2 tsp. basil
• 1/4 tsp. oregano
• 1/4 tsp. parsley

Directions

• Add tomato paste, water, salt, sugar, and garlic into blender.
• Crush spices in hands as you add to blender.
• Blend ingredients and add to mix large saucepan.
• Mix tomatoes in blender and stir in with ingredients in saucepan.
• Simmer on medium heat for 30 minutes.

Options

Add chopped peppers or onions
Scramble some ground beef, or put in some meatballs if you’d like meat

Rita

Pasta

• 4 cups flour
• 2 eggs
• 1 tsp. salt
• 1/2 cups water

Cut paper-thin pieces in 4 in. by 3 in. pieces.
Boil in salted water 5 minutes and cool.

Stuffing

• 4 oz Pork
• 4 oz Veal
• 4 oz Chicken
• 4 oz Ham
• 1/4 cup grated Romano cheese
• 2 eggs
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1/4 tsp. nutmeg
• 2 tbsp. Butter or margarine

Directions

Chop meat fine.
Melt butter/margarine & brown meat except ham.
Add ham and seasonings.
Cover and simmer 15 minutes.
Grind meat.
Add eggs and cheese.
Should be fine and smooth.
Spread stuffing on pasta squares.
Roll and put in buttered pan.
Pour butter on top, layer of cheese & chicken broth.
Bake at 350 for 15 to 30 minutes.

Olympia

Ingredients

• 1/4 lb. unsalted butter
• 1/2 cup flour
• 1/2 cup Parmesan cheese
• 1 pint light cream
• 12 oz. egg noodles
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 cup cooked peas
• 3 oz Prosciutto diced (Italian Ham)

Directions

Melt butter in saucepan over low heat.
Stir in flour and grated cheese until smoothly blended.
Gradually stir in hot cream until mixture is smooth and thick, add seasoning.
Sauté peas and Prosciutto for about 10 minutes.
Cook noodles in 4 quarts water with 1 tsp. salt for 5-10 minutes.
Drain and toss with hot cheese sauce.
Serve with meat and peas on top.

Irene

Ingredients

• 2 medium-sized zucchini, cleaned and cut into thin slices
• Coarse grained salt
• 2 lbs ripe fresh tomatoes, seeded and cut into 1 inch pieces
• 1/2 cup olive oil
• 1 cup lukewarm chicken or beef broth
• 1 large pinch of ground saffron
• 4 oz Prosciutto in one piece, cut into 1 inch cubes with all the fat removed
• Salt and freshly ground pepper
• 1 lb Penne pasta

Directions

Soak the zucchini in a bowl of cold water with coarse salt added for one half hour.
Bring a large pot of cold water to a boil over medium heat.
Drain the zucchini and rinse under cold water to remove all the salt.
Put tomatoes in a glass bowl, add 1/4 cup of oil and mix well.
Heat the remaining 1/2 cup of oil in a large skillet over medium heat, add contents of bowl to skillet, raise heat and sauté for 5 minutes, stirring every so often with a wooden spoon.
Dissolve the saffron in the broth and add it to skillet.
Add coarse salt to the pot of boiling water, then add the pasta and cook for 8-11 minutes, depending on brand. This is one minute less than for normal “al dente”.
Add Prosciutto to skillet and lightly season with salt and pepper. Sauté for one minute, drain the pasta and add it to skillet. Mix very well and cook for one minute more.
Sprinkle parsley leaves over and transfer to a large warmed serving platter.
Serve immediately with optional freshly grated Parmesan cheese.

Denise