Rotini with Salsa di Limone

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


Ingredients

1 pound rotini pasta
1 1/4 pound Roma tomatoes, seeded and diced
1/4 cup extra-virgin olive oil
1 large lemon, zested and juiced
1 cup crumbled ricotta salata cheese or feta cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper


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, reserving 1 cup of the pasta water.


Place the hot pasta in a large bowl. Add the tomatoes, olive oil, lemon zest and juice, ricotta salata cheese, salt, pepper, and 1/2 cup of the pasta water. Toss to combine, adding the remaining pasta water, if desired. Serve.

From: foodnetwork.com

Red Pepper Cheesecake

Cook Time: 1 hr
Level: Easy
Yield: 4 to 6 servings


Ingredients

1/2 cup ricotta cheese (4 ounces)
1/2 cup cream cheese (4 ounces)
1/4 cup goat cheese (2 ounces)
1 tablespoon sugar
1 egg
Pinch kosher salt
1/2 cup thin strips roasted red bell peppers
4 pitas
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/4 cup apricot jam
1 to 2 teaspoons hot water
Special equipment: 1 (4 1/2-inch diameter) springform (cheesecake) pan


Directions

Preheat the oven to 350 degrees F.


Wrap the outside of the cheesecake pan with 2 layers of heavy-duty foil. Place the ricotta, cream cheese, and goat cheese in a food processor. Pulse to mix. Add the sugar, egg, and salt and pulse a few times until well mixed. Stir in the red pepper strips.


Pour the cheese mixture into the cheesecake pan. Place the cheesecake pan in a roasting pan. Pour enough hot water in the roasting pan to come halfway up the sides of the cheesecake pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 45 minutes (the cake will become firm when it is cold.)


Transfer the cake to a wire rack to cool for 1 hour. Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days.


To make the pita chips, preheat the oven to 350 degrees F.


Cut the pitas into 8 triangles each (like a pie). Drizzle the pita with olive oil, and sprinkle with salt and pepper. Bake until crisp and golden, about 12 to 15 minutes.


To serve, combine the jam and the water in a small bowl and stir until the jam is liquefied. Remove the cheesecake from the springform pan. Place on a serving plate. Drizzle the jam mixture over the top of the cheesecake. Serve with the pita chips alongside.


From: foodnetwork.com

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

Gnudi

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

Ingredients

* 1 cup whole milk ricotta cheese
* 1 pound frozen spinach, thawed and squeezed dry
* 1 cup grated Parmesan
* 2 eggs
* 2 egg yolks
* 1/4 teaspoon freshly grated nutmeg
* 1 teaspoon salt
* 1 teaspoon freshly ground black pepper
* 5 tablespoons all-purpose flour, plus 1 cup for coating
* 1 jar store bought marinara sauce, heated

Directions

Bring a large pot of salted water to a boil.

In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and
yolks. Stir in nutmeg, salt, pepper, and flour. Form mixture in to
small, flattened balls.

Dredge the formed gnudi in flour to coat, tapping off the excess.
Slide formed gnudi into the boiling water. Be careful not to overcrowd
the pan; work in batches if necessary. Remove the gnudi using a
slotted spoon after they float to the top and have cooked for about 4
minutes.

Arrange gnudi on a platter and lightly drizzle with marinara sauce.

From: foodnetwork.com

Smoked Mozzarella and Ricotta Fritters

Cook Time: 8 min
Level: Intermediate
Yield: 4 to 6 side dish servings (makes 18)

Ingredients
Fritters:

* 1 1/2 cups fresh whole milk ricotta
* 1 1/2 cups shredded smoked mozzarella
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 2 cups panko (Japanese bread crumbs)
* 3 large eggs
* 3/4 cup all-purpose flour
* Vegetable oil, for frying
* 1 tablespoon fresh chopped thyme leaves

Balsamic Dipping Sauce:

* 6 tablespoons balsamic vinegar
* 2 tablespoons lemon juice
* 2 tablespoons Dijon mustard
* 1 tablespoon honey
* 1/2 cup extra-virgin olive oil
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper

Directions

For the Fritters: In a small bowl combine the ricotta, smoked
mozzarella, salt, and pepper. In another bowl pour the panko. In a
third bowl lightly beat the eggs. Put the flour in a fourth bowl. Line
a tray with parchment paper.

Scoop a 1 1/2 tablespoon ball of the cheese mixture into the flour and
roll to coat. Transfer the ball to the eggs and roll to coat. Transfer
the cheese ball to the panko and again roll to coat. Transfer the ball
to the parchment-lined tray. Continue with the remaining cheese
mixture.

Meanwhile heat 3 inches of vegetable oil in a large skillet to 350
degrees F. Fry fritters in batches, being careful not to overcrowd the
pan, until golden, about 1 to 2 minutes. Remove with a slotted spoon
to paper towel to drain. Sprinkle with thyme. Serve warm with Balsamic
Dipping Sauce.

For the Balsamic Dipping Sauce: Combine the vinegar, lemon juice,
mustard, and honey in a blender. Blend until combined. Add the oil in
a steady stream while the machine is running. Season with the salt and
pepper. Serve in a small bowl alongside the fritters.

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.

Roasted Chicken Purses

Cook Time: 5 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 1/4 cup shredded roasted chicken (or any leftover chicken,
light and/or dark meat)
* 3/4 cup whole milk ricotta cheese
* 1/2 lemon, zested
* 1/2 teaspoon chopped fresh thyme leaves
* 1/2 teaspoon salt, plus more for sprinkling
* 1/4 teaspoon freshly ground black pepper, plus more for sprinkling
* 32 small, square wonton wrappers
* 1 large egg, lightly beaten
* 4 tablespoons butter
* 1/4 cup grated Parmesan

Directions

In a small bowl combine the chicken, ricotta cheese, lemon zest,
thyme, salt, and pepper. Stir to combine.

On a dry work surface place 8 wonton wrappers. Place a rounded
teaspoon of the chicken mixture in the center of each wrapper. Using a
pastry brush, brush the egg wash around the chicken mixture. Bring
four corners of the wonton square together over the filling to form a
purse. Press the edges together tightly to form a seal. Wipe the board
with a towel until dry and continue making batches of 8 with the
remaining wonton skins.

Meanwhile, bring a large pot of salted water to a boil over high heat.
Add the purses and cook until they float to the surface, stirring
occasionally, about 4 to 5 minutes. Drain the ravioli.

Melt 4 tablespoons of butter in a medium skillet. Turn off the heat,
add the cooked pyramids and gently toss. Transfer the pyramids to 4
serving plates. Sprinkle with grated Parmesan and sprinkle with salt
and pepper. Serve immediately.

Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter

Cook Time: 15 min
Level: Intermediate
Yield: 6 to 8 servings (about 105 gnocchi)

Ingredients
For the Gnocchi:

* 2 pounds sweet potatoes
* 2/3 cup whole milk ricotta cheese
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1/4 teaspoon freshly ground black pepper
* 1 1/4 cups all-purpose flour, plus 1/3 cup for the work surface

For the Maple Cinnamon Sage Brown Butter:

* 1/2 cup unsalted butter (1 stick)
* 20 fresh sage leaves
* 1 teaspoon ground cinnamon
* 2 tablespoons maple syrup
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper

Directions

For the Gnocchi: Preheat the oven to 425 degrees F.

Pierce the sweet potato with a fork. Bake the sweet potatoes until
tender and fully cooked, between 40 to 55 minutes depending on size.
Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash
the sweet potatoes and transfer to a large measuring cup to make sure
the sweet potatoes measure about 2 cups. Transfer the mashed sweet
potatoes back to the large bowl. Add the ricotta cheese, salt,
cinnamon, and pepper and blend until well mixed. Add the flour, 1/2
cup at a time until a soft dough forms. Lightly flour a work surface
and place the dough in a ball on the work surface. Divide the dough
into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut
each rope into 1-inch pieces. Roll the gnocchi over the tines of a
fork. Transfer the formed gnocchi to a large baking sheet. Continue
with the remaining gnocchi.

Meanwhile, bring a large pot of salted water to a boil over high heat.
Add the gnocchi in 3 batches and cook until tender but still firm to
the bite, stirring occasionally, about 5 to 6 minutes. Drain the
gnocchi using a slotted spoon onto a baking sheet. Tent with foil to
keep warm and continue with the remaining gnocchi.

For the Brown Butter sauce: While the gnocchi are cooking melt the
butter in a large saute pan over medium heat. When the butter has
melted add the sage leaves. Continue to cook, swirling the butter
occasionally, until the foam subsides and the milk solids begin to
brown. Remove the pan from the heat. Stir in the cinnamon, maple
syrup, salt, and pepper. Careful, the mixture will bubble up. Gently
stir the mixture. When the bubbles subside, toss the cooked gnocchi in
the brown butter. Transfer the gnocchi to a serving dish and serve
immediately.

Ricotta Cappuccino

Cook Time: 20 min
Level: Easy
Yield: 4 (1/2 cup servings)

Ingredients

* 1/2 cup sugar
* 1/2 vanilla bean
* 1 (15-ounce) container ricotta cheese
* 1/2 tablespoon instant espresso powder
* 1 (3-inch) biscotti, crushed
* Pinch ground cinnamon
* Pinch cocoa powder

Directions

Place the sugar in a food processor. Cut the vanilla bean open
lengthwise, scrape out the seeds, and place them in the food processor
with the sugar. Run the machine to make vanilla sugar.

Place the ricotta and espresso powder in the food processor. Blend for
1 minute. Stop the machine to scrape down the sides with a rubber
spatula. Blend for another minute. Spoon the mixture into 4 small
coffee mugs. Cover and refrigerate for at least 1 hour and up to 1
day.

To serve, top the ricotta cappuccino with crushed biscotti. Sprinkle
with cinnamon and cocoa powder.

Chocolate-Ricotta Pie

Cook Time: 1 hr
Level: Intermediate
Yield: 1 (11" tart)

Ingredients

* 1 1/2 cups all-purpose flour
* 2 tablespoons cornmeal
* 3/4 cup pine nuts, plus 3/4 cup, toasted (about 8 ounces in total)
* 1/4 cup sugar, plus 3/4 cup
* Pinch salt
* 1 stick (4 ounces) unsalted butter, melted and cooled slightly
* 1/2 cup water
* 8 ounces semisweet chocolate chips (about 1 1/3 cups)
* 3/4 cup ricotta cheese
* 3 ounces cream cheese, at room temperature
* 1 large egg
* 3 large egg yolks

Directions

Blend the flour, cornmeal, 3/4 cup pine nuts, 1/4 cup sugar, and salt
in a food processor until finely ground. Add the butter and pulse,
just until the dough forms. Press the dough over the bottom and about
2 inches up the sides of an 11-inch-diameter tart pan with a removable
bottom. Refrigerate until the dough is firm, about 30 minutes.

Preheat the oven to 350 degrees F.

Line the tart dough with aluminum foil and fill with pie weights or
dried beans. Bake the tart shell in the lower third of the oven until
just set, about 25 minutes. Carefully remove the foil and pie weights.
Bake the shell until golden, about 10 minutes longer. Cool completely.

Combine the remaining 3/4 cup of sugar with 1/2 cup water in a small
saucepan. Bring to a boil, stirring until the sugar dissolves. Cool
the sugar syrup slightly.

In a double boiler, melt the chocolate over very softly simmering water.

Pulse the ricotta cheese and cream cheese in a food processor until
smooth. Add the egg and egg yolks, 1 at a time, and process until
smooth. Add the melted chocolate and process until combined. With the
machine running, add the sugar syrup in a thin steady stream and
process until smooth.

Pour the custard into the tart shell and bake until the filling is
almost set, about 30 minutes or until the custard has set. Scatter the
remaining 3/4 cup toasted pine nuts on top of the filling. Let the
tart cool completely before serving.

The tart can be wrapped in plastic and refrigerated for up to 3 days.
Return the tart to room temperature before serving.

Profiteroles with Ricotta Mascarpone

Cook Time: 1 hr
Level: Intermediate
Yield: 4 servings

Ingredients

* 1/2 cup water
* 1/4 cup unsalted butter, cut into pieces
* 1 1/2 teaspoons plus 3 tablespoons sugar
* Pinch of salt
* 1/2 cup all purpose flour
* 3 large eggs
* 1 (8-ounce) container mascarpone cheese
* 3/4 cup ricotta cheese
* 1 teaspoon vanilla extract
* 1/2 cup chocolate-hazelnut spread (such as Nutella)
* 1/4 cup whipping cream
* 1/4 cup hazelnuts, toasted, husked, chopped

Directions

Preheat the oven to 375 degrees F.

Line a heavy large baking sheet with a silpat or parchment paper.
Combine the water, butter, 1 1/2 teaspoons of sugar, and salt in a
heavy medium saucepan. Bring to a boil, stirring until the butter
melts. Add the flour and stir over medium heat for 1 minute. Cool 5
minutes.

Crack 2 eggs into a measuring cup. Use a wooden spoon to beat the eggs
into the dough, 1 at a time. Spoon 10 or 12 (1 1/2-inch) mounds of
dough onto the prepared baking sheet, spacing 2 inches apart. Beat the
remaining egg in a small bowl to blend. Gently brush the egg over the
dough mounds (do not drip the egg onto the baking sheet).

Bake the pastries until they are amber brown, about 50 minutes. Allow
the pastries to cool completely.

Mix the mascarpone, ricotta, vanilla, and remaining 3 tablespoons of
sugar in a medium bowl. Refrigerate until cold. Using a serrated
knife, cut the tops off the pastry and set aside. Spoon the mascarpone
mixture into the pastries and top with its lid.

Combine the chocolate-hazelnut spread and cream in a small bowl. Heat
in the microwave for about 30 seconds until warm. Stir the mixture.
Spoon the chocolate-hazelnut sauce atop the pastries. Sprinkle with
the hazelnuts and serve.

From: foodnetwork.com

Mango Cheesecake with Basil Lemon Syrup

Cook Time: 1 hr 30 min
Level: Intermediate
Yield: 8 servings

Ingredients

Mango Cheesecake:

* 8 ounces biscotti
* 3/4 cup butter, melted
* 2 (8-ounce) packages cream cheese, room temperature
* 1 cup whole milk ricotta cheese, room temperature
* 2 cups mango puree
* 4 large eggs
* 3/4 cup sugar

Basil Lemon Syrup:

* 1 cup sugar
* 1/4 cup water
* 1/4 cup lemon juice
* 1 packed cup fresh basil leaves

Directions

Special equipment: 9-inch springform pan

For the Mango Cheesecake: Preheat the oven to 350 degrees F.

Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides
with 2 layers of heavy-duty foil. Finely grind the biscotti in a food
processor. Add the melted butter and process until the crumbs are
moistened. Press the crumb mixture over the bottom (not the sides) of
the prepared pan. Bake until the crust is golden, about 15 minutes.
Cool the crust completely on a cooling rack.

Blend the cream cheese and ricotta in a food processor. Add the mango
puree, eggs, and sugar and pulse until the mixture is smooth.

Pour the mango mixture over the crust in the pan. Place the springform
pan in a large roasting pan. Pour enough hot water into the roasting
pan to come halfway up the sides of the springform pan. Bake until the
cheesecake is firm and moves slightly when the pan is gently shaken,
about 1 hour 30 minutes. Transfer the cake to a cooling rack to cool
for 30 minutes. Place in the refrigerator and cool completely, at
least 8 hours and up to 2 days.

For the Basil Lemon Syrup: Place the sugar, water, and lemon juice in
a small saucepan. Bring the mixture to a simmer over medium heat and
cook until the sugar is dissolved. Cool the syrup completely. In a
food processor combine the basil and the cooled syrup. Pulse until the
herbs are finely chopped. Strain the mixture through a fine mesh
sieve.

Slice the cheesecake and place on a serving plate. Drizzle with the
syrup and serve.

From: foodnetwork.com

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.

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

Shells with Crispy Pancetta and Spinach

Cook Time: 25 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

Shells:

* 1 (12-ounce) package jumbo shells pasta
* 2 tablespoons olive oil
* 1/2 pound thick-cut pancetta, cut into 3/4-inch cubes
* 2 pounds frozen spinach, thawed and drained
* 1 (15-ounce) container whole milk ricotta
* 1 cup grated asiago cheese
* 1/2 teaspoon freshly ground black pepper
* 1/4 teaspoon freshly grated nutmeg

Sauce:

* 1 tablespoon butter
* 1 garlic clove, minced
* 1 cup cream
* 2 cups grated asiago cheese, plus 1/4 cup
* 1/4 cup chopped fresh parsley
* 1/4 teaspoon freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

For the shells:

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.

Warm the olive oil in a large, heavy skillet over medium heat. Add the
pancetta and cook until lightly golden, about 5 minutes. Remove the
pancetta from the pan with a slotted spoon and transfer to a large
bowl. Add the spinach, ricotta cheese, asiago cheese, pepper, and
nutmeg. Stir to combine. Stuff the shells with about 2 tablespoons of
the spinach mixture each and place the stuffed shells in a large,
buttered baking dish.

For the sauce:

Melt the butter in a medium saucepan. Add the garlic and cook for 1
minute. Add the cream and bring to a simmer. Turn the heat to very low
and add the 2 cups asiago cheese, parsley, and pepper. Stir until the
cheese is dissolved. Pour the sauce over the shells. Top with the
remaining 1/4 cup asiago cheese. Bake until golden on top, about 25
minutes. Remove from the oven and serve immediately.

From: foodnetwork.com

Mediterranean Bruschetta

Cook Time: 6 min
Level: Easy
yield: 4-6 servings (about 16)

Ingredients
For the bread:

* 1 pound ciabatta bread loaf, cut into 1/2-inch wide slices (about 16)
* 1/4 cup olive oil
* 1lemon, juiced (about 3 tablespoons)
* 1 teaspoon dried oregano
* Salt and freshly ground black pepper

For the topping:

* 1 (15-ounce) container whole milk ricotta cheese
* 2 large tomatoes, seeded and diced (about 2 cups)
* 3 tablespoons finely chopped fresh mint leaves, plus more for garnish
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper

For the bread:
Directions

Place a grill pan over medium-high heat or preheat a gas or charcoal
grill. Drizzle the bread slices with olive oil. Grill the bread until
golden on both sides, about 2 to 3 minutes per side. Remove the bread,
and squeeze the lemon juice over the bread slices. Sprinkle the bread
slices with dried oregano, salt, and pepper.
For the topping:

In a medium bowl combine the ricotta, tomatoes, 3 tablespoons mint,
salt, and pepper. Gently stir to combine.

To serve, either spoon the cheese topping over the bread and sprinkle
more chopped mint over the bruschetta for garnish, or place the cheese
topping in a bowl and serve with the grilled bread alongside.

Crab and Ricotta Cannelloni

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

Ingredients

* 1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)
* 1 cup whole milk ricotta cheese
* 3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
* 1 egg yolk
* 1/2 cup chopped fresh basil leaves
* 1 pound lump crabmeat
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground white pepper
* Bechamel Sauce, recipe follows

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.

In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk,
basil, crab, salt, and pepper.

Preheat oven to 350 degrees F.

Fill the cannelloni with the crab mixture and place in a buttered
baking dish. Top the filled cannelloni with the Bechamel Sauce and
sprinkle with the remaining Parmesan cheese. Bake until bubbly and the
top is golden brown, about 15 to 20 minutes. Serve immediately.

Bechamel Sauce:

5 tablespoons unsalted butter

1/2 cup all-purpose flour

4 cups whole milk, warmed

1/2 teaspoon salt

1/4 teaspoon freshly ground white pepper

Pinch freshly grated nutmeg

In a medium saucepan, melt the butter over medium heat. Add the flour
and whisk until smooth, about 2 minutes. Gradually add the warm milk,
whisking constantly, until the sauce is thick, smooth, and creamy,
about 10 minutes (do not allow the sauce to boil). Remove from the
heat and stir in the salt, pepper, and nutmeg. (The sauce can be made
up to 3 days ahead. Cool and then cover and refrigerate.)

Yield: about 4 cups

Lemon Ricotta Cookies with Lemon Glaze

Cook Time: 15 min
Level: Easy
Yield: 44 cookies

Ingredients

Cookies:

* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 stick unsalted butter, softened
* 2 cups sugar
* 2 eggs
* 1 (15-ounce) container whole milk ricotta cheese
* 3 tablespoons lemon juice
* 1 lemon, zested

Glaze:

* 1 1/2 cups powdered sugar
* 3 tablespoons lemon juice
* 1 lemon, zested

Directions

Preheat the oven to 375 degrees F.

Cookies:

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric
mixer beat the butter and sugar until light and fluffy, about 3
minutes. Add the eggs, 1 at a time, beating until incorporated. Add
the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir
in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2
tablespoons for each cookie) onto the baking sheets. Bake for 15
minutes, until slightly golden at the edges. Remove from the oven and
let the cookies rest on the baking sheet for 20 minutes.

Glaze:

Combine the powdered sugar, lemon juice, and lemon zest in a small
bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie
and use the back of the spoon to gently spread. Let the glaze harden
for about 2 hours. Pack the cookies into a decorative container.

From: foodnetwork.com