Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce

Cook Time: 1 hr
Level: Easy
Yield: 6 to 8 servings


Ingredients

1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
3 tablespoons extra-virgin olive oil
1/2 large yellow onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 pound ground turkey
1/2 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
1 (15-ounce) container ricotta cheese
3/4 cup grated Parmesan
2 eggs, lightly beaten
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley

5 cups Arrabbiata Sauce, recipe follows
1 1/2 cups grated mozzarella (about 5 ounces)


Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.


Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.


In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.


To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.


To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)


Arrabbiata Sauce:

2 tablespoons extra-virgin olive oil
6 ounces sliced pancetta, coarsely chopped
2 teaspoons crushed red pepper flakes
2 garlic cloves, minced
5 cups jarred or fresh marinara sauce


Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

Yield: approximately 6 cups

From: foodnetwork.com

Grilled Vegetable Panini

Cook Time: 10 min
Level: Easy
Yield: 12 servings

Ingredients

* 1/4 cup olive oil
* 2 small Japanese eggplants or 1 medium to large regular
eggplant, cut crosswise into 1/2-inch-thick slices
* 2 zucchini, cut crosswise into 1/2-inch-thick slices
* 1 small red onion, cut into 1/2-inch-thick slices
* Salt and freshly ground black pepper
* 2 baguettes (each about 2 feet long)
* 1/2 cup Basil Pesto, recipe follows
* 8 ounces fresh water-packed mozzarella cheese, drained, sliced
* 2 tomatoes, sliced
* 1/2 cup roasted red peppers
* 8 large basil leaves, optional

Directions

Heat a grill pan over medium-high heat. Drizzle the oil over the
eggplant, zucchini, and onion slices, then sprinkle with salt and
pepper. Working in batches, grill the eggplant, zucchini, and onions
until they are tender and grill marks appear, about 4 minutes per
side. Cool completely.

Cut each baguette into 6 pieces. Working with one baguette piece at a
time, slice in half and spread both sides with the pesto. Working with
the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices
zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1
slice of roasted pepper. Sprinkle with salt and pepper. Place top half
of baguette on top and continue with remaining baguette. (The
sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and
refrigerate.)

Basil Pesto:

2 cups fresh basil leaves
1/4 cup toasted pine nuts
2 garlic cloves, peeled
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup (about) extra-virgin olive oil
1/2 cup grated Parmesan

In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of
salt, and 1/4 teaspoon of pepper until finely chopped. With the
blender still running, gradually add enough oil to form a smooth and
thick consistency. Transfer the pesto to a medium bowl and stir in 1/2
cup of cheese. Season the pesto with more salt and pepper, to taste.
(The pesto can be made 2 days ahead. Cover and refrigerate.)

Yield: 1 cup
Prep Time: 10 minutes

From: foodnetwork.com

Baked Orzo with Fontina and Peas

Cook Time: 30 min
Level: Easy
Yield: 6 to 8 servings

Ingredients

* 4 cups chicken broth
* 1 pound orzo pasta
* 3 tablespoons butter, plus more to grease the baking dish
* 1 onion, chopped
* 8 ounces mushrooms, sliced
* 1 cup Marsala wine
* 1/2 cup heavy cream
* 4 ounces shredded fontina cheese (about 1 cup)
* 4 ounces diced fresh mozzarella cheese (about 1 cup)
* 1 cup frozen peas, thawed
* 1/2 teaspoon salt
* 1/2 teaspoons freshly ground black pepper
* 1/2 cup bread crumbs
* 1/4 cup grated Parmesan
* 1 teaspoon dried thyme

Directions

Preheat the oven to 400 degrees F. Butter a 9 by 13-inch baking dish.

Bring the chicken broth to a boil over medium-high heat in a medium
saucepan. Add the orzo and cook until almost tender, about 7 minutes.
Pour the orzo and the broth into a large bowl. Set aside.

Meanwhile, melt the butter over medium heat in a medium skillet. Add
the onions and saute until tender, about 3 minutes. Add the mushrooms
and continue to saute until the mushrooms are beginning to turn golden
around the edges, about 7 minutes. Add the Marsala. Scrape the brown
bits off the bottom of the pan and cook until the Marsala has reduced
by half, about 5 minutes. Add the mushroom mixture to the orzo in the
large bowl. Add the cream, fontina, mozzarella, peas, salt, and
pepper. Stir to combine. Pour the mixture into the prepared baking
dish.

In a small bowl combine the bread crumbs, Parmesan, and dried thyme.
Sprinkle the bread crumb mixture on top of the pasta. Bake until
golden, about 25 minutes.

From: foodnetwork.com

Orecchiette with Mini Chicken Meatballs

Cook Time: 10 min
Level: Intermediate
Yield: 4 to 6 servings (about 60 mini meatballs)

Ingredients

* 1 pound orecchiette pasta
* 1/4 cup plain bread crumbs
* 1/4 cup chopped fresh flat-leaf parsley
* 2 large eggs, lightly beaten
* 1 tablespoon whole milk
* 1 tablespoon ketchup
* 3/4 cup grated Romano
* 3/4 teaspoon salt
* 3/4 teaspoon freshly ground black pepper
* 1 pound ground chicken
* 1/4 cup olive oil
* 1 1/2 cups low-sodium chicken stock, hot
* 4 cups cherry tomatoes, halved
* 1/2 cup freshly grated Parmesan
* 8 ounces bocconcini mozzarella, halved
* 1/2 cup chopped fresh basil leaves

Directions

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes.

In a medium bowl, stir together the bread crumbs, parsley, eggs, milk,
ketchup, Romano cheese, and the salt and pepper. Add the chicken and
gently stir to combine.

Using a melon baller (or a teaspoon measure), form the chicken mixture
into 3/4-inch pieces. With damp hands, roll the chicken pieces into
mini meatballs.

In a large (14-inch) skillet, heat the oil over medium-high heat.
Working in batches, add the meatballs and cook without moving until
brown on the bottom, about 2 minutes. Turn the meatballs over and
brown the other side, about 2 minutes longer. Add the chicken stock
and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the
brown bits that cling to the bottom of the pan. Reduce heat to low and
simmer until tomatoes are soft and meatballs are cooked through, about
5 minutes. Drain the pasta, reserving about 1 cup of the pasta water.
Transfer pasta to a large serving bowl and add the Parmesan. Toss to
lightly coat orecchiette, adding reserved pasta water, if needed, to
loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2
cup of the basil. Gently toss to combine. Garnish with the chopped
basil.

From: foodnetwork.com

Lasagna Rolls

No.1 in Food Network's Top 10 Pasta Recipes! :)

Cook Time: 50 min
Level: Intermediate
Yield: 6 servings

Ingredients
Sauce:

* 2 tablespoons unsalted butter
* 4 teaspoons all-purpose flour
* 1 1/4 cups whole milk
* 1/4 teaspoon salt
* 1/8 teaspoon ground black pepper
* Pinch ground nutmeg

Lasagna:

* 1 (15-ounce) container whole milk ricotta cheese
* 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
* 1 cup plus 2 tablespoons grated Parmesan
* 3 ounces thinly sliced prosciutto, chopped
* 1 large egg, beaten to blend
* 3/4 teaspoon salt, plus more for salting water
* 1/2 teaspoon freshly ground black pepper
* 1 to 2 tablespoons olive oil
* 12 uncooked lasagna noodles
* 2 cups marinara sauce
* 1 cup shredded mozzarella (about 4 ounces)

Directions

To make the sauce: Melt the butter in a heavy medium saucepan over
medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the
milk. Increase the heat to medium-high. Whisk the sauce until it comes
to a simmer and is thick and smooth, about 3 minutes. Whisk the salt,
pepper, and nutmeg into the bechamel sauce.

Preheat the oven to 450 degrees F.

Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and
pepper in a medium bowl to blend.

Add a tablespoon or 2 of oil to a large pot of boiling salted water.
Boil the noodles until just tender but still firm to bite. Drain.
Arrange the noodles in a single layer on a baking sheet to prevent
them from sticking.

Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce
over the bottom of the prepared dish. Lay out 4 lasagna noodles on a
work surface, then spread about 3 tablespoons of ricotta mixture
evenly over each noodle. Starting at 1 end, roll each noodle like a
jelly roll. Lay the lasagna rolls seam side down, without touching,
atop the bechamelsauce in the dish. Repeat with the remaining noodles
and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna
rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan
over the lasagna rolls. Cover tightly with foil. Bake until heated
through and the sauce bubbles, about 20 minutes. Uncover and bake
until the cheese on top becomes golden, about 15 minutes longer. Let
stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in
a heavy small saucepan over medium heat until hot, and serve
alongside.

Tomato, Mozzarella and Basil Bruschetta

Cook Time: 10 min
Level: Easy
Yield: 36 bruschetta

Ingredients

* 1 (32-ounce) can whole tomatoes, drained
* 1 cup fresh basil leaves, washed and spun dry
* 4 tablespoons extra-virgin olive oil
* 6 cloves garlic, peeled
* Kosher salt and freshly ground black pepper
* 2 large French baquettes, sliced 1-inch thick (about 36 slices)
* 1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick

Directions

Preheat oven to 375 degrees F.

In the bowl of a food processor, add drained tomatoes, 1 cup basil
leaves, olive oil and 2 cloves garlic. Pulse until smooth, but
somewhat chunky. Season with salt and pepper.

On a baking sheet, line up baguette slices. Toast in oven for about 3
minutes or until light golden brown. Working quickly, rub the
remaining garlic on the toasted side of each slice and then lay a
piece of mozzarella cheese on top. Place bread back in oven and melt
cheese slightly, about 45 seconds. Remove from oven and spread one
tablespoon of the tomato mixture on each piece.

Place bruschetta on decorative platter and garnish with basil leaves.

Crostini Alla Romana

Cook Time: 20 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 12 1/2-inch thick slices ciabatta bread
* 12 slices thinly sliced prosciutto (about 6 ounces)
* 1 pound fresh mozzarella, cut into thin slices
* 3 tablespoons butter
* 6 sage leaves
* Pinch salt
* Pinch freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Place the slices of ciabatta on a parchment lined baking sheet. Bake
until crisp and golden around the edges, about 8 minutes. Remove the
bread from the oven. Place the prosciutto slices and mozzarella on the
crostini toast and return to the oven to melt the cheese, about 8 more
minutes.

Meanwhile combine the butter and the sage leaves in a small saucepan
over medium heat. Cook until the butter is melted and starting to
brown in spots and the sage leaves are crisp, about 5 minutes. Add the
salt and pepper.

Remove the baking sheet from the oven. Transfer the crostini to a
serving plate. Drizzle the crostini with the sage butter and serve
immediately.

From: foodnetwork.com

Mozzarella Pillows

Cook Time: 25 min
Level: Easy
Yield: 16 tarts

Ingredients

* 1 (26-ounce) jar marinara sauce (about 3 cups)
* 1 cup grated mozzarella cheese
* 2 slices prosciutto, finely chopped
* 4 storebought 9-inch pie crusts
* 2 eggs, beaten, for egg wash
* 1/2 cup grated Parmesan

Directions

Special equipment: scalloped ravioli cutter

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Place the marinara sauce in a medium saucepan over medium heat and
cook until reduced to a thick, jam-like consistency, about 30 minutes.
There should be 1 1/2 to 2 cups of reduced sauce. Let the sauce cool
to room temperature, about 30 minutes. Stir in the mozzarella cheese
and prosciutto.

Meanwhile, place 1 piece of dough on a work surface. Roll the dough
out gently until you can cut an 8 1/2 by 9 1/2-inch rectangle. Press
the scraps into a small rectangle and roll it out to the same
thickness as the other rectangle. Cut 3 rectangles from the large
rectangle and 1 rectangle from the small rectangle. Each should
measure 8 1/2 by 3 inches. Continue rolling and cutting the remaining
pie dough.

To form the tarts, place the rectangles on a work surface. Brush each
rectangle with egg wash. Place a large spoonful of the marinara
mixture in the middle of the bottom half of the rectangle. Fold the
dough in half over the marinara mixture to make a 3 by 4-inch
rectangle. Press the edges to seal. Using a scalloped ravioli cutter,
trim the rectangles to make a decorative edge. Place the tarts on the
baking sheets. Brush with egg wash and generously sprinkle with
cheese. Bake until golden, about 20 to 25 minutes.

Stuffed Shells with Arrabbiata Sauce

Cook Time: 35 min
Level: Intermediate
Yield: 8-10 servings

Ingredients

* 12 ounces (1 box) jumbo pasta shells (approximately 36 shells)
* 2 tablespoons olive oil, plus extra for greasing baking sheet
* 6 ounces thinly sliced pancetta, diced
* 2 teaspoons dried crushed red pepper flakes
* 2 garlic cloves, minced
* 5 cups marinara sauce
* 2 (15-ounce) containers whole milk ricotta cheese
* 1 1/3 cups grated Parmesan
* 4 large egg yolks
* 3 tablespoons chopped fresh Italian parsley leaves
* 3 tablespoon chopped fresh basil leaves
* 1 teaspoon chopped fresh mint leaves
* 1 1/2 teaspoons salt
* 1/2 teaspoon freshly ground black pepper
* 1 cup shredded mozzarella cheese

Directions

Lightly oil a 12 by 9 by 2-inch baking dish and set aside. Lightly oil
the baking sheet and set aside.

Partially cook the pasta shells in a large pot of boiling salted water
until slightly tender but still quite firm to the bite, about 4 to 6
minutes. You will continue cooking the shells in the oven after they
have been stuffed. Using a slotted spoon, drain pasta shells and place
on oiled baking sheet, spreading them out so that they don't stick
together and allow to cool.

Heat the oil in a heavy medium saucepan over medium heat. Add the
pancetta and saute until golden brown, about 5 minutes. Add the red
pepper flakes. Add the garlic and saute until tender, about 1 minute.
Add the marinara sauce. Bring the sauce to a simmer, stirring often.

In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil,
parsley, mint, salt, and pepper. Set aside.

Preheat the oven to 350 degrees F.

Spoon 1 1/4 cups of the sauce over the prepared baking dish. Fill the
cooked shells with the cheese mixture, about 2 tablespoons per shell.
Arrange the shells in the prepared dish. Spoon the remaining sauce
over the shells, then sprinkle with the mozzarella.

Bake in the lower third of your oven until the filling is heated
through and the top is golden brown, about 25 to 30 minutes.

Beef and Cheese Manicotti

Cook Time: 40 min
Level: Intermediate
Yield: 6 servings

Ingredients

* 4 teaspoons olive oil
* 1 medium onion, coarsely chopped
* 1 pound ground beef
* Salt and freshly ground black pepper
* 14 (8-ounce package) manicotti
* 1 (15-ounce) container whole-milk ricotta
* 3 cups shredded mozzarella
* 1 cup grated Parmesan
* 2 tablespoons chopped fresh Italian parsley leaves
* 2 garlic cloves, minced
* 3 cups marinara sauce
* 2 tablespoons butter, cut into pieces

Directions

Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the
olive oil, onion and ground beef. Season with salt and pepper. Saute
until the meat browns and the onion is translucent, about 5 minutes.
Remove from the heat, and cool.

Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti
in a large pot of boiling salted water until slightly softened, but
still very firm to the bite, about 4 to 6 minutes. Using a slotted
spoon, transfer the manicotti from the pot to the oiled baking sheet
and cool.

Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2
cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste,
and mix. Stir the cooled meat mixture into the cheese mixture.

Preheat the oven to 350 degrees F.

Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass
baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of
the prepared dish. Fill the manicotti with the cheese-meat mixture.
Arrange the stuffed pasta in a single layer in the prepared dish and
spoon the remaining sauce over.

Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the
remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish
with the butter pieces. Bake the manicotti uncovered until heated
through and the sauce bubbles on the sides of the dish, about 30 to 35
minutes. Let the manicotti stand 5 minutes and serve.

Individual Vegetable Lasagnas

Cook Time: 20 min
Level: Intermediate
Yield: 6 servings

Ingredients

* 3 tablespoons extra-virgin olive oil
* 1 medium Spanish onion, finely chopped
* 1 medium carrot, finely chopped
* 1 medium zucchini, finely chopped
* 1 medium summer squash, finely chopped
* 8 asparagus spears, cut into 1/4-inch slices
* 1 pound fresh plain lasagna sheets
* 2 cups tomato sauce, recipe follows
* 1 1/2 cups canned white beans, rinsed and drained
* 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
* 3 cups shredded mozzarella
* 1/2 cup freshly grated Parmesan
* 3 tablespoons unsalted butter, halved
* Salt and freshly ground pepper

Directions

Preheat oven to 375 degrees F.

In a saute pan over medium heat, add extra-virgin olive oil. When
almost smoking, add the onion and cook until soft, about 5 minutes.
Add the carrot and cook for 3 minutes. Add the zucchini and squash
cook for 5 minutes. Add asparagus and cook for 2 minutes. Remove from
heat when all vegetables are completely cooked but still have a good
crunch. Allow to cool.

Using a 6-inch round cookie cutter, cut circles out of the lasagna
sheets. You will need 18 circles. Coat the bottom of 6 (6-inch) gratin
dishes with a teaspoon of tomato sauce in each. Place a circle of
pasta on the bottom of each ramekin. Rinse the beans with water and
season with salt and pepper. Divide the beans between each ramekin.
Next, divide the spinach between the ramekins. Place a second layer of
pasta on top and gently press down. Divide the sauteed vegetables
among the ramekins and top with a tablespoon of tomato sauce in each.
Place the third layer of pasta in each ramekin and coat with a
tablespoon of tomato sauce. Sprinkle ramekins with the mozzarella and
Parmesan cheeses, and top each with 1/2 tablespoon of butter. Line a
baking sheet with aluminum foil and place gratin dishes on top. Bake
in oven for 20 minutes or until brown and bubbling.

Simple Tomato Sauce:

Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes
Ease of Preparation: Easy



1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot or Dutch over, heat oil over medium high
heat. Add onion and garlic and saute until soft and translucent, about
5 to 10 minutes. Add celery and carrots and season with salt and
pepper. Saute until all the vegetables are soft, about 5 to 10
minutes. Add tomatoes and bay leaves and simmer uncovered on low heat
for 1 hour or until thick. Remove bay leaves and check for seasoning.
If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a
time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process
until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to
2 cup portions into freezer plastic bags. This will freeze up to 6
months.

From: foodnetwork.com

Classic Italian Lasagna

Cook Time: 45 min
Level: Intermediate
Yield: 6 servings

Ingredients

Bechamel Sauce:

* 5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
* 1/2 cup all-purpose flour
* 4 cups whole milk at room temperature
* Pinch freshly grated nutmeg
* 1 1/2 cups tomato sauce, recipe follows
* Salt and white pepper
* 1/4 cup extra-virgin olive oil
* 1 pound ground chuck beef
* Salt and pepper
* 1 1/2 pounds ricotta cheese
* 3 large eggs
* 1 pound lasagna sheets, cooked al dente
* 2 packages (10 ounces each) frozen chopped spinach, thawed and
squeezed dry
* 3 cups shredded mozzarella
* 1/4 cup freshly grated Parmesan

Directions

Preheat oven to 375 degrees F.

Bechamel sauce:

In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When
butter has completely melted, add the flour and whisk until smooth,
about 2 minutes. Gradually add the milk, whisking constantly to
prevent any lumps from forming. Continue to simmer and whisk over
medium heat until the sauce is thick, smooth and creamy, about 10
minutes. The sauce should be thick enough to coat the back of wooden
spoon. Remove from heat and add the nutmeg and tomato sauce. Stir
until well combined and check for seasoning. Set aside and allow to
cool completely.

In a saute pan, heat extra-virgin olive oil. When almost smoking, add
the ground beef and season with salt and pepper. Brown meat, breaking
any large lumps, until it is no longer pink. Remove from heat and
drain any excess fat. Set aside and allow to cool completely.

In a medium sized bowl, thoroughly mix the ricotta and eggs. Season
with salt and pepper. Set aside.

Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the
bechamel sauce. Arrange the pasta sheets side by side, covering the
bottom of the baking dish. Evenly spread a layer of all the ricotta
mixture and then a layer of all the spinach. Arrange another layer of
pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the
mozzarella cheese on top of the beef. Spread another 1/3 of the
bechamel sauce. Arrange the final layer of pasta sheets and top with
remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining
2 tablespoons of butter into 1/4-inch cubes and top lasagna.

Line a large baking sheet with aluminum foil. Place lasagna dish on
top, cover and put on the middle rack of the oven and bake until top
is bubbling, about 30 minutes. Remove cover and continue to bake for
about 15 minutes.

Simple Tomato Sauce:

* 1/2 cup extra-virgin olive oil
* 1 small onion, chopped
* 2 cloves garlic, chopped
* 1 stalk celery, chopped
* 1 carrot, chopped
* Sea salt and freshly ground black pepper
* 2 (32-ounce) cans crushed tomatoes
* 2 dried bay leaves
* 4 tablespoons unsalted butter, optional

In a large casserole pot or Dutch over, heat oil over medium high
heat. Add onion and garlic and saute until soft and translucent, about
5 to 10 minutes. Add celery and carrots and season with salt and
pepper. Saute until all the vegetables are soft, about 5 to 10
minutes. Add tomatoes and bay leaves and simmer uncovered on low heat
for 1 hour or until thick. Remove bay leaves and check for seasoning.
If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a
time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process
until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to
2 cup portions into freezer plastic bags. This will freeze up to 6
months.

From: foodnetwork.com

Fusilli alla Caprese

Cook Time: 10 min
Level: Easy
yield: 4-6 servings

Ingredients

* 1 pound fusilli pasta
* 3 tablespoons olive oil
* 2 cloves garlic, minced
* 3 cups cherry tomatoes, quartered (about 1 1/2 pints)
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 cup packed fresh basil leaves, torn
* 8 ounces fresh mozzarella, diced (about 1 1/4 cups)

Directions

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and
reserve 1/2 cup of the cooking liquid.

In a medium skillet heat the olive oil over medium heat. Add the
garlic and saute until fragrant, about 2 minutes. Add the tomatoes,
salt, and pepper. As the tomatoes cook and soften, smash them with a
fork. Continue to cook until the tomatoes make a chunky style sauce,
about 4 minutes. Transfer the tomato sauce to the bowl with the pasta.
Toss to combine. Add the basil leaves and mozzarella. Stir to combine.
Add the reserved pasta water, 1/4 cup at a time, until the pasta is
moist. Serve.

From: foodnetwork.com

Veronica's Veggie Meatloaf with Checca Sauce

Cook Time: 1 hour 30 min
Level: Intermediate
yield: 4-6 servings

Ingredients

Checca Sauce:

* 1 pint cherry tomatoes (about 2 cups, or 12 ounces), halved
* 3 scallions (white and pale green parts only), coarsely chopped
* 3 cloves garlic, chopped
* 8 fresh basil leaves
* 3 tablespoons olive oil
* Pinch salt
* Pinch freshly ground black pepper

Lentil Loaf:

* 3/4 cup lentils (about 5 ounces)
* 3 cups reduced-sodium vegetable broth
* 1 cup uncooked short-grain brown rice, rinsed well
* 1/2 cup finely chopped white onion
* 1/2 cup shredded carrots
* 1 celery rib, sliced
* 1/2 cup frozen corn kernels
* 2 tablespoons butter, divided
* 10 ounces fresh baby spinach leaves (about 4 cups)
* 1 1/2 cups cubed whole milk mozzarella cheese, divided (about 8
ounces total)
* 2 eggs, lightly beaten
* 1/4 cup freshly grated Parmesan cheese, plus 2 tablespoons
* 1/3 cup chopped fresh basil leaves
* 1/2 teaspoon salt
* 1 teaspoon freshly ground black pepper
* 1 tomato, sliced

Directions

For the Checca Sauce: Combine the cherry tomatoes, scallions, garlic,
basil, and oil in a processor. Pulse the tomatoes until they are
coarsely chopped, being careful not to puree. Set aside. Season the
sauce with salt and pepper.

For the Lentil Loaf: Place the lentils in a large saucepan of cold
water. Bring the water just to a boil over high heat. Carefully drain
the boiling water and rinse the lentils. Meanwhile, in a heavy large
saucepan over medium heat, bring the broth to a boil. Add the rice and
return the liquid to a boil. Decrease the heat to low, cover the rice,
and gently simmer without stirring for 10 minutes. Stir in the
lentils, onion, carrot, and celery. Cover and continue cooking without
stirring until the rice and lentils are tender and the liquid is
absorbed, about 30 minutes longer. Turn off the heat. Sprinkle the
corn over the rice and lentils and let stand, covered, for 5 minutes.
Uncover and fluff the rice with a fork. Cover and let stand for 5 more
minutes.

Meanwhile, preheat the oven to 350 degrees F.

Spread 1 tablespoon of the butter over a 10 by 4 1/2 by 3-inch loaf
pan. In a heavy, large skillet, cook the spinach over medium heat
until the spinach wilts, about 3 minutes. Drain and squeeze the excess
liquid from the spinach. Transfer the spinach to a work surface and
coarsely chop.

In a large bowl, gently mix the lentil mixture, spinach, 1 cup of the
mozzarella cheese, eggs, 1/4 cup of Parmesan cheese, basil, salt,
pepper, and half of the checca sauce. Spoon the mixture into the
prepared pan. Arrange the sliced tomatoes in a row over the lentil
mixture. Sprinkle with the remaining 1/2 cup of mozzarella cheese and
2 tablespoons of Parmesan cheese. Dot the top with the remaining 1
tablespoon of butter.

Bake uncovered until the loaf is heated through and the topping is
melted and starting to brown, about 30 minutes. Let cool for 15
minutes. Slice the loaf into 2-inch slices, arrange on plates, and
serve with the remaining checca sauce.

From: foodnetwork.com

Baked Caprese Salad

Cook Time: 10 min
Level: Easy
Yield: 8-12 appetizer servings

Ingredients

* 1 loaf baguette, cut into 1/2-inch thick slices (about 30 to 36 slices)
* 1/4 cup extra-virgin olive oil
* Salt and freshly ground black pepper
* 5 Roma tomatoes, sliced
* 1 1/4 pounds fresh mozzarella, sliced
* 1 bunch fresh basil leaves, stemmed

Directions

Preheat the oven to 450 degrees F.

Arrange the sliced baguette bread on a baking sheet. Brush with some
of the olive oil and sprinkle with salt. Bake until the bread is pale
golden and crisp, about 5 minutes. Remove from the oven. Top each
slice of bread with a slice of tomato and sprinkle with salt and
pepper. Top each slice of tomato with a slice of mozzarella and
sprinkle with salt. Return the baking sheet to the oven until the
cheese and tomato are warmed, about 5 minutes.

Arrange the toasts on a serving platter. Top each toast with a basil
leaf. Using the brush, drizzle the remaining olive oil over the basil.
Sprinkle with salt and pepper, and serve.