Rigatoni

 2 T. olive oil
1 onion, diced
4 garlic cloves, peeled
1 can (6oz) tomato paste
1/2 t. crushed red pepper
3/h4 c. heavy cream
1 lb. rigatoni
4 oz Parmesan cheese, grated

Fill a large pot with water, add salt and bring to a boil

Heat oil in a Dutch oven.  Add onion and garlic, cook for 5 minutes, stirring constantly.  Add tomato paste and red pepper.  Cook for 5 minutes, stirring constantly until paste browns slightly.  Slow add 1/4 c boiling water and cream, stirring constantly, util smoothy sauce forms.  Remove from heat.  
Add rigatoni to the pot of boiling water and cook until al dente.

Add rigatoni and 1/2 c. of pasta cooking water to sauce and place on low heat.  Add half of the Parmesan cheese and stir.

Serve topped with Parmesan.

Rigatoni (with Kirkland Organic Tomato Paste)

2 T. Kirkland Signature Extra Virgin Olive Oil
1 yellow onion, diced
4 garlic cloves, peeled
1 can (6 oz) Kirkland Signature Organic Tomato Paste
1/2 t. crushed red pepper
3/4 c. heavy cream|
1 lb. rigatoni
4 oz. Parmesan cheese, grated

Fill a large pot with water, add salt and bring to a boil

Heat oil in a Dutch oven.  Add onion and garlic, cook for 5 minutes, stirring constantly.  Add tomato paste and red pepper.  Cook for 5 minutes, stirring constantly, until paste browns slightly.  Slowly add 1/4 c. boiling water and cream, stirring constantly, until a smooth sauce forms.  Remove from heat.

Add rigatoni to the pot of boiling water and cook until al dente.

Add rigatoni and 1/2 c. of pasta cooking water to sauce and place on low heat.  Add half of the Parmesan cheese and stir.

Bruschetta

 

Bruschetta with Tomato and Basil Recipe

• Prep time: 15 minutes
• Cook time: 20 minutes
• Yield: Makes 24 small slices, serves 6-10 as an appetizer

Use any flavorful, ripe tomato for this recipe. If you use cherry tomatoes, just quarter them, don't bother blanching or peeling them.

Ingredients

• 6 or 7 ripe tomatoes (about 1 1/2 lbs)
• 2 cloves garlic, minced (about 2 teaspoons)
• 1 Tbsp extra virgin olive oil
• 1 teaspoon balsamic vinegar
• 6-8 fresh basil leaves, thinly sliced* or chopped
• 3/4 teaspoon sea salt, more or less to taste
• 1/2 teaspoon freshly ground black pepper, more or less to taste

• 1 baguette French bread or similar Italian bread
• 1/4 cup (60 ml) olive oil

*To thinly slice basil leaves, stack the leaves on top of each other and roll up like a cigar. Then make thin slices from one end of the basil cigar to the other.https://www.simplyrecipes.com/recipes/bruschetta_with_tomato_and_basil/#recipe10566

Pasta Pizza Casserole

• 2 pounds ground beef
• 1 large onion, chopped
• 2 jars (28 ounces each) spaghetti sauce
• 1 package (16 ounces) spiral pasta, cooked and drained
• 4 cups (16 ounces) shredded part-skim mozzarella cheese
• 8 ounces sliced pepperoni

Directions

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and pasta.
• Transfer to two greased 13-in. x 9-in. baking dishes. Sprinkle with cheese. Arrange pepperoni over the top. Cover and freeze one casserole for up to 3 months.
• Bake the second casserole, uncovered, at 350° for 25-30 minutes or until heated through.
• To use frozen casserole: Thaw in the refrigerator overnight. Bake at 350° for 35-40 minutes or until heated through. Yield: 2 casseroles (8-10 servings each).  Taste of Home
• http://www.tasteofhome.com/Recipes/Pizza-Pasta-Casserole

Tortellini Soup

Colleen lived in Italy for three years, and this is one of the treasures she fed us when we recently visited.  She also served three yummy appetizers--(1) Bruschette (2) Tomato with whole mozzarella slice and basil, and (3) cantaloupe wrapped with Prosciutto

Tortellini Soup

1 lb. mild Italian sausage
1 c. chopped onions
2 garlic cloves
5 c. beef broth
1 c. water
2 c. chopped, seeded tomatoes (I usually use one 14 oz. can of tomatoes)
1 c. thinly sliced carrots
1/2 t. basil
1/2 t. oregano
8 oz. tomato sauce
1 1/2 c. sliced zucchini
8 oz. tortellini
1 medium green pepper, if desired (optional)

Brown sausage and remove from pan.  Saute onions and garlic.  Put beef broth, water, tomatoes, carrots, basil, oregano, tomato sauce, sausage, and onions in large pot.  Boil.  Simmer uncovered for 30 minutes.  Add zucchini, tortellini, and green pepper and simmer covered for 35-40 minutes more until pasta and vegetables are cooked.

Risotto (made from a starchy, short, Italian rice)

1 cup uncooked Arborio rice
1 small onion or 1/2 medium onion, chopped
1 T. chopped fresh parsley (optional)
2-3 T. butter OR 1 T. butter and 2 T. olive oil
4-5 c. hot chicken broth 
1/4 to 1/2 c. grated Parmesan cheese (or Kraft 100% grated Parmesan cheese for a pantry meal)
  ground pepper
salt to taste (probably not needed)

1.  Saute 1/2 chopped onion (and 1 T. parsley) over medium or medium-high heat in butter for about 4 minutes until onion is tender.

2.  Add rice and continue cooking and stirring until edges of kernels are translucent--about 3 minutes.  This is where the Italians add 1/3 c. wine and cook for 3 more minutes.  1/3 c. white grape juice would be all right if you had it on hand.

Hot Chicken Broth

3.  Begin adding hot chicken stock.  Add 1 cup the first time and then add it 1/2 cup at a time. Your heat should be no higher than medium, and you may need to reduce it periodically as the rice absorbs the broth.  Cook uncovered and stir frequently.  After the first 1 cup, add 1/2 cup of broth about every three minutes.  It takes about 20 minutes.  It is done when the rice becomes tender and the mixture becomes creamy.

Creamy, cheesy Italian rice

4.  Add ground pepper, salt, if needed, and Parmesan cheese.  Serve immediately.  It should be a creamy, yummy rice that will pile up on the plate.


There are so many fun things you can do with risotto.  You can add other cheeses, such as combinations of Parmesan, Mozzarella, Gorgonzola or Ricotta.  You can add any vegetables.  We love garlic and mushrooms added with the onion in Step 1.  We grow herbs on the patio and like to add parsley, chives, or green onions.  Red or green peppers, zucchini, butternut squash, or asparagus add healthy, wonderful flavors.  Risotto with shrimp would be yummy.  Experiment!  Risotto is a pantry staple at our house.

Easy Chicken Parmesan (stove top)

4 boneless, skinless chicken breast halves
1/2 c. Italian breadcrumbs
1 egg, beaten
4 t. butter
2-3 c. spaghetti sauce
4 slices mozzarella cheese
1 T. grated Parmesan cheese

Directions:
1.  Pound chicken to flatten or purchase the thin cut
2.  Salt and pepper the chicken
3.  Dip chicken in egg; then in bread crumbs
4.  Fry in butter in hot skillet, turning and browning for 10 minutes or until chicken is done
5.  Remove chicken from skillet
6.  To skillet add spaghetti sauce
7.  Heat thoroughly
8.  Add chicken
9.  Place slices of mozzarella on top of chicken
10.  Sprinkle with Parmesan
11.  Cover and cook until cheese is melted and all is done
12.  Serve with a side of spaghetti.

Chicken Parmigiana (oven)

4 boneless, skinless chicken breast halves
2-3 c. spaghetti sauce or classic tomato sauce
1 egg + 1 T. milk or 1/3 c. milk
1/2 c. Italian-style dry bread crumbs
1/4 c. canola oil, butter, or olive oil
4 slices mozzarella cheese or 2 c. grated mozzarella cheese
2 T. grated Parmesan cheese
2 T. chopped fresh parsley, optional (Easy to grow in your backyard or on a deck)

1. Heat oven to 375 degrees.
2.  Pound chicken to flatten (put between two pieces of parchment, wax paper, etc. and pound)
3.  Salt and pepper the chicken
4.  Dip chicken in egg mixture, then in bread crumbs
5.  Heat oil in 12-inch nonstick skillet over medium heat. Cook chicken in oil about 10 minutes, turning once until chicken is golden brown.
6.  Spread 1- 1 1/2  cup(s) of the spaghetti sauce in a 13 x 9 x 2 inches. Arrange the chicken on sauce. Place slices of mozzarella cheese on top of each chicken breast. Cover with 1 c. spaghetti sauce. Top with Parmesan.
7.  Cover and bake 20 minutes or until hot and bubbly. Uncover and bake about 10 minutes longer or until cheese is lightly browned.
8.  Serve over cooked spaghetti (whole wheat is delicious). Sprinkle with parsley, if desired.  (Parsley is very fun to grow on a patio or in the garden.  It comes back year after year.)

Chicken, Italian flare

Ingredients--
4 boneless, skinless chicken breasts
2 eggs, beaten
1 cup Parmesan cheese
1 c. Italian bread crumbs
½ T. garlic powder
¼  t. salt
¼-½ t. ground pepper
¼ c. Italian Salad Dressing – (Wishbone Robusto Italian is one good choice)
4 t. butter

Method--

1.  Wash chicken, pat dry
2.  Whisk cheese, bread crumbs, garlic powder, salt, and pepper in pie plate
3.  Dip chicken into eggs
4.  Dredge with crumb mixture
5.  Put on greased baking sheet
6.  Drizzle with salad dressing
7.  Place pat of butter on each chicken breast
8.  Bake 350 -- for 45-50 min.

Asparagus, Roasted

Pick smooth, unwrinkled stalks with tightly closed tips. Thicker, meatier stalks are usually sweeter, but just as tender as the thin ones.

•1.  Preheat  to 425 degrees.

•2. Prepare 1-1½ pounds medium-thick asparagus.  Wash and break off ends opposite head and discard.

•3.  Place on a rimmed cooking sheet and toss  with 2 t. olive oil;  kosher salt and ground pepper.

•4.  Roast until lightly browned  (9-12 minutes depending upon thickness and your taste).  Then, sprinkle Parmesan cheese over asparagus and serve immediately.  (Freshly ground Parmesan cheese is best, but Kraft 100% Grated Parmesan Cheese works.)

Pasta and Shrimp

8 ounces uncooked, bow-tie pasta
1 1/2 cups canned spaghetti sauce
1/2 c. chopped onion
1 clove garlic (or 1/4 t. garlic powder)
1/2 cup chopped pepper
1 can (8 ounces) shrimp, drained (or 6-8 oz. cooked, frozen shrimp)
1/4 cup chopped parsley

Cook pasta according to package instructions.

While pasta cooks, saute onion and pepper, then add garlic just before you combine the sauce. Combine the spaghetti sauce and vegetables in a medium saucepan; heat over medium-high heat. Once heated, gently mix in shrimp. Serve over cooked pasta; sprinkle with fresh parsley. Serve immediately.

Servings: 4

Pizza Crust from Martha Stewart

http://www.marthastewart.com/recipe/basic-pizza-dough-mad-hungry
Makes 6 individual 6-inch pizzas.

1/2 cup water
1/2 cup milk
1 package dry yeast (2 1/2 teaspoons)
1/4 teaspoon sugar
2 1/2 cups all-purpose flour, plus more for kneading
1 tablespoon extra-virgin olive oil, plus more for brushing
2 teaspoons coarse salt

Directions

1.Heat the water and milk in a small saucepan over low heat until lukewarm, about 40 seconds. Transfer to a large bowl. Sprinkle the yeast and sugar over the liquid and stir. Let sit until the yeast is dissolved, up to 5 minutes.

2.Stir in the olive oil, flour, and salt. Once the dough is combined, knead on a lightly floured surface until the dough is smooth and elastic, 10 to 15 minutes.

3.Brush a large bowl with olive oil. Add the dough and lightly brush the top with olive oil. Cover and let stand in a warm place until doubled in size, about 3 hours. Or, place in the refrigerator overnight to rise slowly. Punch the dough down and divide into the appropriate number of portions as directed in the recipe you're following. Place the dough balls on a baking sheet and cover until ready to roll out.

Chicken Parmesan Sub

1/2 cup All-purpose flour
1/2 teaspoon Kosher salt
1/2 teaspoon Freshly ground pepper
1 pound Boneless, skinless chicken breasts (2 large breasts cut into 4 portions or 4 small breasts)
4 teaspoons Extra-virgin olive oil, divided
2 6-ounce Bags baby spinach
1 cup Spaghetti sauce
1/4 cup Grated Parmesan cheese
1/2 cup Shredded part-skim mozzarella
4 Soft whole-wheat sandwich rolls, toasted

Preparation

1. Position oven rack in top position; preheat broiler.
2. Combine flour, salt and pepper in a shallow dish. Place chicken between 2 large pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan until the chicken is an even 1/4-inch thickness. Dip the chicken in the flour mixture and turn to coat.
3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add spinach and cook, stirring often, until wilted, 2 to 3 minutes. Transfer to a small bowl.
4. Add 1 teaspoon oil to the pan. Add half the chicken and cook until golden, 1 to 2 minutes per side. Transfer to a large baking sheet. Repeat with the remaining 1 teaspoon oil and chicken; transfer to the baking sheet.
5. Top each piece of chicken with the wilted spinach, marinara sauce and Parmesan. Sprinkle with mozzarella. Broil until the cheese is melted and the chicken is cooked through, about 3 minutes. Serve on rolls

Lasagna Roll Ups

4 c. homemade spaghetti sauce (or)

                ½ lb. ground turkey
                2 garlic cloves, minced
                1 (32 oz.) jar spaghetti sauce
                2 t. dried Italian seasoning
In a large skillet brown turkey and garlic; drain if necessary.  Stir in remaining ingredeints; simmer about 15 minutes, stirring occasionally. 

Filling:
1 c. cottage cheese or lowfat part-skim ricotta cheese
8 uncooked lasagna noodles
1/2 c. shredded carrot
1 (9 oz.) pkg. frozen chopped spinach, thawed, squeezed dry
2 egg whites or 1 egg
1/4 tsp. salt
1/2 c. mozzarella cheese

Topping

4 oz. (1 c.) shredded lowfat part skim mozzarella cheese

Heat oven to 350 degrees.  Cook lasagna noodles as directed on package. (not too done or they'll fall apart).  Drain, rinse with hot water. Separate and lay out on sprayed cookie sheets.

In a small  bowl, combine cottage cheese or ricotta cheese, carrot, spinach, egg or egg whites, salt and moz. cheese; mix well. Spread each cooked lasagna noodle with generous (abt. 1/4 cup spinach filling) to within 1 inch of  one of the short ends. Roll up firmly toward unfilled end.

Reserve 1 1/2 cups of sauce. Pour remaining sauce in ungreased 12 x 8 inch (2 quart) baking dish. Arrange roll ups seam-side down in sauce. Pour reserved sauce over roll ups. Cover; bake at 350 degrees for 30-40 minutes or until hot and bubbly. Sprinkle with mozzarella cheese. Bake uncovered an additional 3-5 minutes or until cheese is melted. Let stand 5 minutes before serving.

Spaghetti Sauce (using #10 can crushed tomatoes--makes about 12 cups)

1/2 c. dried onions OR 1 or 2 onions, finely chopped
3 cloves garlic, minced or 1 t. garlic powder
1-2 Green or red peppers, diced (optional)
1 lb. ground beef, turkey, or chicken
1/4 to 1/2 lb. sausage or ground pork (optional)
1 can beef bouillon--14.5 oz. (I have used chicken broth when I didn't have any beef)
1 1/2 T. Dried Basil Leaves
1 1/2 T. Dried Oregano Leaves
1/4 - 1/2 t. ground pepper
2-3 T. sugar
1 1/2 T. Dried parsley or 3 T. finely chopped parsley
1 #10 can crushed tomatoes in rich puree
4 T. Parmesan (add just before taking off the heat)
salt to taste

(I use a large, stainless steel pan.)  Saute onions and peppers until tender.  Add garlic and parsley, briefly saute.  Add ground meat and fry, stirring occasionally until it is well browned.  Add seasonings and can of Broth.  Boil and let liquid reduce just a little.  Add crushed tomatoes.  Stir to mix well.  Bring to a boil, reduce heat, cover and simmer.  You can eat it in about 30 minutes, but I like it best when it simmers for 2-3 hours.  Stir sauce occasionally during cooking.  (If dried onion and garlic powder are used, just fry the meat and add the rest of the ingredients.)  If you have a large crock pot, you can cook this in the crock pot on low for 6 to 8 hours.  You can also freeze this very easily when it is cooled.

Spaghetti Sauce Elisa

2 small cans tomato paste
3 cans water
2 T. minced onions, dried
2 T. parmesan cheese
1 T. sugar
1 ½ t. Italian Herb Seasoning
½ t. oregano
½ t. parsley
½ t. salt
½ t. garlic powder or 3 cloves of minced garlic
1/8 t. ground pepper
1 beef bouillon cube
1 lb. ground meat--seasoned and cooked (can use ground turkey, chicken breast, sausage, or hamburger)

Brown meat and add all other ingredients.  Boil, then turn heat down to low. Cook on low for at least 30 minutes or put it all in the crock pot on low for 6 to 8 hours.

Veal Parmesan adapted from Weight Watchers Pantry to Plate

8 (2 oz.) thin-sliced veal cutlets
2 T. flour
1 egg, lightly beaten
1/3 c. seasoned bread crumbs
8 (2 oz) thin-sliced veal cutlets
3 cups spaghetti sauce
1/2 c. mozzarella cheese
2 T. grated Parmesan cheese

1.  Preheat oven to 450 F. Spray a baking sheet with olive oil nonstick spray.

2.  In a bowl, combine the flour and 1/4 t. salt.  Put the egg in a separate bowl and the bread crumbs in a third bowl.  Working one cutlet at a time, coat the veal with the flour mixture, dip into the egg to coat, and then dredge in the bread crumbs.  Place the cutlets on the baking sheet and spray them lightly with olive oil nonstick spray.  Bake until cooked through and lightly browned, 6-7 minutes. OR  heat a little oil over medium heat; place breaded cutlets into hot pan; fry for about 4 minutes on each side, or until browned. 

3.  Remove the cutlets from the oven or from the fry pan and top each with 3 T. of spaghetti sauce and 1 T. mozzarella cheese.  Sprinkle with the Parmesan cheese. Turn oven down to 350 degrees F. and bake for 15-20 minutes. Serve over cooked spaghetti.

French Bread Pizza

1 loaf of French Bread or 1 12.5 oz. package English Muffins
1 1/2 c. Homemade Spaghetti Sauce or 1 (14 oz.) jar Spaghetti or Pizza Sauce
1 cup grated cheese (mozzarella, Parmesan, cheddar, or combination)

Pizza Toppings of your choice:
Cooked sausage, hamburger, ground turkey, ground chicken . . .
Canadian Bacon, Pepperoni
Red or Green Peppers, sliced
Diced onion
Fresh Basil 
Olives
Pineapple Chunks
Sliced Mushrooms
Sliced Tomatoes

Heat oven to 400 degrees F.
Cut French bread lengthwise and scoop out some of the bread.  Toast it for a few minutes and then spread spaghetti sauce over it or spread spaghetti sauce on toasted English muffins.  Sprinkle with cheese, then add desired pizza toppings.  Bake 8-12 minutes or until cheese is melted.   Cook on a broiler pan or a baking stone for crispier crust.  (English Muffin pizzas may not take as long to bake.)

Manicotti

•  (8 ounce) package manicotti shells
• 3-4 cups shredded mozzarella cheese, divided (abt cup to sprinkle on top)
• 2 cups cottage cheese or ricotta cheese
• Parmesan cheese, divided
• 1 tablespoon minced garlic
• 1 egg
• 2 tablespoons dried basil
• 6 1/2 cups homemade spaghetti sauce or any of your favorite bottled sauce

Directions

1. Bring a large pot of lightly salted water to a boil. Add manicotti and cook for 8 to 10 minutes or until al dente; drain.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
3. In a bowl, mix 2-3 cups mozzarella cheese, cottage cheese, garlic, egg, and basil. Stuff cooked manicotti with the mixture.
4. Spread about 2 cups pasta sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish, and cover with remaining sauce. Sprinkle with remaining mozzarella cheese.
5. Bake 20 minutes in the preheated oven. Sprinkle with Parmesan, and continue baking 10 minutes, until mozzarella is melted and bubbly.

Minestrone Soup or Pasta E Fagioli

1 tablespoon of extra virgin olive oil
1 lb of lean ground beef, ground turkey, ground chicken breast, or can of chicken
1 onion, diced (sometime try a red onion)
3-4 carrots, peeled and sliced
3 stalks of celery, chopped
2 cans (15 oz.) diced canned tomatoes
2 cups spaghetti sauce
1 cup red kidney beans, drained and rinsed
1 cup cannellini or garbanzo beans, drained and rinsed
4 cups chicken or beef stock (2 cans)
1 teaspoon of oregano
1 teaspoon of thyme
1 tablespoon of chopped garlic
1 teaspoon of basil
1 or more teaspoons of parsley
Salt and pepper to taste
1 cup uncooked orzo pasta or fusilli (or pasta of your choice)
Tabsco sauce (optional--for those who like it hot)

1.  Add the olive oil to the stockpot and heat. Next, add the ground meat and cook until its brown.
2.  Add the onion, carrots, celery, garlic and sauté.
3.  Add diced tomatoes, spaghetti sauce, chicken and beef stock, spices, salt, and pepper.
4.  Stir the ingredients. Turn the heat down to medium and allow the ingredients to simmer for ten minutes.
5.  While soup is simmering, drain and rinse your beans.
6.  After ten minutes, you will add the beans to your soup, and the macaroni. Stir all ingredients.
7.  Simmer the soup for 45 minutes to an hour. Stir the soup periodically.

Garnish the soup with freshly grated Romano cheese or Parmesan.  Store the soup in a covered container in your refrigerator up to five days.  It is okay to freeze the minestrone soup.