Macaroni & Cheese

Photo courtesy of Wegmans.com

I don't know what exactly it is about macaroni & cheese but it is deliciously comforting. This recipe fits that bill and, if you use a "super pasta" it's even a tiny bit healthy!

Macaroni & Cheese (adapted from the original recipe)

14.5 oz short cut pasta (elbows, ziti, etc.), cooked per package directions, keep warm
1/2 cup Italian sesaoned Bread Crumbs
1/4 cup Parmigiano-Reggiano, grated
5 Tbsp butter
1/4 cup flour
3 1/2 cups milk
1 lb Shredded Sharp Cheddar Cheese
2 tsp salt
1/2 tsp freshly grated nutmeg (optional)

Preheat oven to 400 degrees. Lightly oil a 13x9 glass baking dish; set aside.

Mix bread crumbs and Parmigiano-Reggiano cheese in small bowl; set aside.

Heat butter in large sauce pan on medium until melted. Add flour; stir until smooth. Cook 3-4 min until light golden brown.

Add milk to butter mixture, one cup at a time, whisking continuously until very smooth; bring to boil. Cook 10 min on medium, whisking continuously.

Add Cheddar; stir until melted completely. Season with salt and nutmeg; set aside. Stir in cooked pasta.

Spread add pasta/cheese mixture into prepared pan; top with bread crumb mixture.

Bake on center rack 15-20 min, or until topping is golden brown and bubbling around edges.

Lasagne Verdi al Forno: A Daring Baker Challenge

I really enjoy participating in the Daring Bakers because A) I get to try out recipes that I might not normally be drawn to and B) my skills as a home cook are challenged.

Some challenges are easy for me, and others make me want to run and hide.

I must admit that this month's challenge -- which asked DBers to make pasta from scratch, and create a lasagna using bechamel -- was a run-and-hide challenge.

Why? One: I'm picky about lasagna. Two: I don't have a pasta machine, so rolling out the lasagna would have to be done by hand. Three: I'm not a bechamel fan.

Let me say right here (in case anyone was experiencing recipe related suspense!) that I am so glad to have participated this month. The resulting lasagna was fabulous.

Yes, crafting pasta from scratch without a pasta machine was intimidating. But the dough was beautiful, and surprisingly easy to work with! (And, um, using the dough hook on my stand mixer made bringing the dough together a breeze...) It rolled out nicely and, as long as I kept it lightly floured, did not stick to the board.

Did I get it as thin as I could have? Probably not. Still, the lasagna was lovely, tender, and so much better than dried pasta. And a beautiful vivid green -- perfect for the dawn of Spring!

As for the bechamel, it provided a wonderful rich creaminess to the lasagna. But the most prominent flavor (aside from the oodles of freshly grated Parmesean) was the meaty ragu -- so much depth, so much flavor. (The ragu is slightly adapted from the original recipe.)

After assembling the lasagna, I had about 8 noodles left over, so I spread them with part-skim ricotta (16 oz. total) mixed with chopped fresh parsley, salt and pepper, and rolled the noodles up. I topped all this with an impromptu sauce: I sauteed 6 oz of ground sweet sausage, about two chopped onions and 3-4 cloves of chopped garlic. Then, I added the leftover canned tomatoes from the ragu, and let simmer for 5 -10 minutes to let the flavors meld. In a small casserole dish, I spread a thin layer of the sauce on the bottom, topped it with the lasagna rolls, and smothered them with the remaining sauce. Then, I baked them in a 350-degree oven for 35 minutes, topped the rolls with some shredded mozzarella, and baked for another 5 minutes before serving. Delicious!

All around, this was a great challenge and a delicious recipe. Many thanks to this month's hosts: Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande.

Check out all the other DB versions of the recipe at the DBers' new home, The Daring Kitchen.

Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)


The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.

(Serves 8 to 10 as a first course, 6 to 8 as a main dish)

Preparation Time: 15 minutes to assemble and 40 minutes cooking time

10 quarts (9 litres) salted water
1 recipe Spinach Pasta cut for lasagna (recipe follows)#1
1 recipe Bechamel Sauce (recipe follows)#2
1 recipe Country Style Ragu (recipe follows)#3
1 cup (4 ounces/125g) freshly grated Parmigiano-Reggiano

Method
Working Ahead:
The ragu and the béchamel sauce can be made up to three days ahead. The ragu can also be frozen for up to one month. The pasta can be rolled out, cut and dried up to 24 hours before cooking. The assembled lasagne can wait at room temperature (20 degrees Celsius/68 degrees Fahrenheit) about 1 hour before baking. Do not refrigerate it before baking, as the topping of béchamel and cheese will overcook by the time the center is hot.

Assembling the Ingredients:
Have all the sauces, rewarmed gently over a medium heat, and the pasta at hand. Have a large perforated skimmer and a large bowl of cold water next to the stove. Spread a double thickness of paper towels over a large counter space. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Oil or butter a 3 quart (approx 3 litre) shallow baking dish.

Cooking the Pasta:
Bring the salted water to a boil. Drop about four pieces of pasta in the water at a time. Cook about 2 minutes. If you are using dried pasta, cook about 4 minutes, taste, and cook longer if necessary. The pasta will continue cooking during baking, so make sure it is only barely tender. Lift the lasagne from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking. When cool, lift out and dry on the paper towels. Repeat until all the pasta is cooked.

Assembling the Lasagne:
Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about four overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu. Sprinkle with about 1&1/2 tablespoons of the béchamel and about 1/3 cup of the cheese. Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese.

Baking and Serving the Lasagne:
Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagne. Bake 40 minutes, or until almost heated through. Remove the foil and bake another 10 minutes, or until hot in the center (test by inserting a knife – if it comes out very warm, the dish is ready). Take care not to brown the cheese topping. It should be melted, creamy looking and barely tinged with a little gold. Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes. Then serve. This is not a solid lasagne, but a moist one that slips a bit when it is cut and served.

#1 Spinach Egg Pasta (Pasta Verde)

Preparation: 45 minutes

Makes enough for 6 to 8 first course servings or 4 to 6 main course servings, equivalent to 1 pound (450g) dried boxed pasta.

2 jumbo eggs (2 ounces/60g or more)
10 ounces (300g) fresh spinach, rinsed dry, and finely chopped; or 6 ounces (170g) frozen chopped spinach, defrosted and squeezed dry
3&1/2 cups (14 ounces/400g) all purpose unbleached (plain) flour (organic stone ground preferred)

Working by Hand:

Equipment

A roomy work surface, 24 to 30 inches deep by 30 to 36 inches (60cm to 77cm deep by 60cm to 92cm). Any smooth surface will do, but marble cools dough slightly, making it less flexible than desired.

A pastry scraper and a small wooden spoon for blending the dough.

A wooden dowel-style rolling pin. In Italy, pasta makers use one about 35 inches long and 2 inches thick (89cm long and 5cm thick). The shorter American-style pin with handles at either end can be used, but the longer it is, the easier it is to roll the pasta.
Note: although it is not traditional, Enza has successfully made pasta with a marble rolling pin, and this can be substituted for the wooden pin, if you have one.

Plastic wrap to wrap the resting dough and to cover rolled-out pasta waiting to be filled. It protects the pasta from drying out too quickly.

A sharp chef’s knife for cutting pasta sheets.

Cloth-covered chair backs, broom handles, or specially designed pasta racks found in cookware shops for draping the pasta.

Mixing the dough:
Mound the flour in the center of your work surface and make a well in the middle. Add the eggs and spinach. Use a wooden spoon to beat together the eggs and spinach. Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid. As you work more and more flour into the liquid, the well’s sides may collapse. Use a pastry scraper to keep the liquids from running off and to incorporate the last bits of flour into the dough. Don’t worry if it looks like a hopelessly rough and messy lump.

Kneading:
With the aid of the scraper to scoop up unruly pieces, start kneading the dough. Once it becomes a cohesive mass, use the scraper to remove any bits of hard flour on the work surface – these will make the dough lumpy. Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more tablespoons of flour. Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic. It will feel alive under your hands. Do not shortcut this step. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.

Stretching and Thinning:
If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped. Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it. Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn. As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Do twice more.

Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.

Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagne, the sheet should be so thin that you can clearly see your hand through it and see colours. Cut into rectangles about 4 by 8 inches (10 x 20 cm). Note: Enza says that transparency is a crucial element of lasagne pasta and the dough should be rolled as thinly as possible. She says this is why her housekeeper has such strong arms!

Dry the pasta at room temperature and store in a sealed container or bag.

#2 Bechamel

Preparation Time: 15 minutes

4 tablespoons (2 ounces/60g) unsalted butter
4 tablespoons (2 ounces/60g) all purpose unbleached (plain) flour, organic stone ground preferred
2&2/3 cups (approx 570ml) milk
Salt and freshly ground pepper to taste
Freshly grated nutmeg to taste

Using a medium-sized saucepan, melt the butter over low to medium heat. Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt, pepper, and a hint of nutmeg.

#3 Country Style Ragu’ (Ragu alla Contadina)

Preparation Time: Ingredient Preparation Time 30 minutes and Cooking time 2 hours

Makes enough sauce for 1 recipe fresh pasta or 1 pound/450g dried pasta)

3 tablespoons extra virgin olive oil (45 mL)
2 ounces/60g pancetta, finely chopped
2 medium onion, diced
4 ounces/125g pork loin, trimmed of fat

4 ounces/125g mild Italian sausage (made without fennel)
8 ounces/250g beef skirt steak, hanging tender, or boneless chuck blade or chuck center cut (in order of preference)
1 ounce/30g thinly sliced Prosciutto di Parma
2/3 cup (5 ounces/160ml) dry red wine
1 &1/2 cups (12 ounces/375ml) chicken or beef stock (homemade if possible)
2 cups (16 ounces/500ml) milk
3 canned plum tomatoes, drained
Salt and freshly ground black pepper to taste

Working Ahead:
The ragu can be made 3 days ahead. Cover and refrigerate. It also freezes well for up to 1 month. Skim the fat from the ragu’ before using it.

Browning the Ragu Base:
Heat the olive oil in a 12 inch (30cm) skillet (frying pan) over medium-high heat. Have a large saucepan handy to use once browning is complete. Add the pancetta and minced vegetables and sauté, stirring frequently with a wooden spoon, 10 minutes, or until the onions barely begin to color. Coarsely grind all the meats together, including the prosciutto, in a food processor or meat grinder. Stir into the pan and slowly brown over medium heat. First the meats will give off a liquid and turn dull grey but, as the liquid evaporates, browning will begin. Stir often, scooping under the meats with the wooden spatula. Protect the brown glaze forming on the bottom of the pan by turning the heat down. Cook 15 minutes, or until the meats are a deep brown. Turn the contents of the skillet into a strainer and shake out the fat. Turn them into the saucepan and set over medium heat.

Reducing and Simmering: Add the wine to the skillet, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown glaze as the wine bubbles. Then pour the reduced wine into the saucepan and set the skillet aside.

Stir ½ cup stock into the saucepan and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another ½ cup stock. Stir in the last 1/2 cup stock along with the milk. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook 1 hour. Stir frequently to check for sticking.
Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.

Orzo with Chicken and Parmesan

It still may be too early for comfort food: the days are fairly sunny and warm, and it's still light out at 7pm. But when those cooler, darker days roll around (or if you just want a preview) this quick and easy recipe fits the bill.

My favorite part of this dish is the mouthfeel. It's like eating risotto but with only a fraction of the work. Even reheating it in the microwave the next day yields a fantastic creaminess.

Orzo with Chicken and Parmesan (adapted)

1-2 Tbsp olive oil
12 ounces skinned, boned chicken breast, cut into bite-size pieces
2 -3 cloves garlic, minced (or more, if you prefer)
1 cup water
1 (16-ounce) can fat-free, less-sodium chicken broth
1 1/4 cups uncooked orzo (rice-shaped pasta)
1 cup frozen green peas, thawed
1/2 cup (2 ounces) grated Parmesan cheese, divided
1/4 teaspoon dried rosemary, basil, and oregano
1/4 teaspoon salt
1/8 teaspoon black pepper

In dutch oven, heat oil over medium heat. Add chicken and cook until opaque; add garlic and cook for 30 seconds, being careful not to let the garlic burn. Add water and broth to the pan and bring to a mixture to a boil.

Once boiling, add pasta and return to a boil. Reduce heat and simmer 9 minutes, stirring occasionally. Add peas, and continue to cook until the peas are heated through and the pasta has absorbed all the liquid, stirring occasionally.

Remove from heat and stir in 1/4 cup cheese, herbs, salt and pepper. Top each serving with 1 tablespoon cheese.

Pasta with Swiss Chard, Raisins & Almonds

On Monday, we received a good portion of Swiss chard in our farm share, which I don't have very much experience with. So I was happy to find this recipe on Epicurious, adding a bit of pasta to turn it into a main meal based on Epicurious user recommendations.

I very much like how healthy this is: Swiss chard, almonds, raisins, and EVOO are very, very nutritive things to eat (better yet, use whole wheat pasta). Unfortunately, the final result here was a bit bland; everything just needed more "oomph" -- but this may be due to my tinkering with the recipe.

Next time, I'll increase the amount of smoked paprika (which was wonderful) and thrown in a bit of cinnamon and maybe cardamom to boot.


Pasta with Swiss Chard, Raisins & Almonds (adapted)

1 large, red onion, sliced lengthwise 1/4 inch thick
3 1/2 Tbsp. extra-virgin olive oil, divided
1/2 teaspoon smoked paprika
1 1/2 lbs Swiss chard
1/2 cup raisins
1/2 cup water
1/4 cup coarsely chopped almonds with skins
8 oz cooked, short cut pasta (such as fusili, penne, shells, farfalle, etc.), kept hot

After washing & drying the Swiss chard, remove the center ribs and slice into 1/4-inch pieces. Chop the leaves coarsely and set aside.

Cook onion and chopped chard ribs with 1/4 teaspoon salt in 3 tablespoons oil in a 5- or 6-quart heavy pot over medium heat, stirring until softened. Sprinkle with paprika and cook while stirring, 1 minute. Add the chopped chard leaves in batches, stirring frequently until wilted, then adding raisins and water. Cover and cook, stirring occasionally until chard is tender, about 7 minutes. When finished, toss with pasta and adjust seasonings.

While chard leaves are cooking, start preparing the almonds. In a small heavy skillet over medium low heat, cook the nuts in the remaining 1/2 tablespoon oil, stirring frequently until golden, 3 to 5 minutes. Sprinkle almonds over pasta and chard.

Serves 6.

Pasta with Broccoli Rabe and Portobello Mushrooms

It's CSA season again! This is our first year with the UUCC CSA, supplied by the Fellenz Family Farm but in the past, we've been a part of the Fellenz CSA distributed from Geneva, as well as Peacework Farm's CSA based in Newark .

Monday was the first distribution day, delayed from May 19th due the cool spring's effect on the veggies. Typical of the early weeks in the season, we received a share chock-full of greens -- mizuna, tat soi, a lettuce that's name I'm blanking on, wild garlic, and broccoli rabe, plus a few stalks of rhubarb thrown in for good measure.

Along with the greens was a note from our farmer, Andy Fellenz, explaining how things are doing on the farm. (I'm going to have a chance to check things out for myself on Sunday during my farm work shift.) Andy also supplied a fantastic recipe for Pasta with Broccoli Rabe (aka, rapini) and Portobellos. I've altered it only slightly to suit my tastes but the original is a winner -- fresh and bitter broccoli rabb is grounded by the meaty mushroom's flavor and everything is perked up by the addition of garlic, Parmesan and extra virgin olive oil. (I just polished off the last of it for lunch.)

The recipe is easily adaptable: you could swap out the rabe for spinach or another cooking green; use a different kind of mushroom; add more (or less) garlic or flavor things with different herbs; use vegetable broth instead of chicken for an entirely vegetarian meal; or leave out the pasta entirely for a strictly veggie dish.

So whatever variant you choose, head to the local farmers' market, roadside stand or make use of the goodies in your CSA share and get cooking. You won't be disappointed.


Pasta with Broccoli Rabe and Portobello Mushrooms

8 oz whole wheat spaghetti or linguine
2 Tbsp. olive oil
4 medium garlic cloves, minced
8 oz Portobello or cremini mushrooms, sliced
1 lb. broccoli rabe, cut into 1 inch pieces
1 ½ cups reduced sodium chicken or veggie broth, plus more if needed
Salt and pepper to taste
Pinch of dried red pepper flakes
1 to 2 Tbsp. extra virgin olive oil
½ cup Parmesan or Pecorino cheese

Cook pasta until al dente, according to package directions.

While pasta is cooking, heat oil in a Dutch oven or large, deep skillet over medium heat. Add garlic and cook, stirring, about 20 seconds, making sure garlic does not brown.

Add mushrooms and cook, stirring frequently, until browned and all liquid evaporates. Remove mushrooms from pan and set aside.

Return pan to heat and add broccoli rabe and broth. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until broccoli rabe is tender, about 8 minutes. If needed, add more broth while broccoli rabe cooks.

Add mushrooms and stir. Add salt, pepper, and red pepper flakes. Adjust seasons to taste; add drained pasta and extra virgin olive oil and toss until heated through. Top with cheese and serve.
Serves 4.

Singapore Mei Fun with Shrimp

Before Shane and I got engaged and I moved Upstate, I used to eat Chinese take-out at least twice a month, sometimes more. It was cheap, it was flavorful, it was everywhere.

But Shane isn't a big fan of Chinese food, and I haven't found any Chinese restaurants I really like, so now I eat Chinese food maybe three or four times a year.

So I was thrilled to walk into Wegmans a few weeks ago and see them pushing their recipe for Singapore Noodles with Shrimp. Make no mistake -- this is definately a marketing tactic, with the goal of you spending your money in their store, on their products.

But I hadn't had Singapore Mei Fun in ages, and the mere thought of it transported me to 2000, when I would buy a quart of it for $4.00 from a tiny, dingy restaurant around the corner from my first real job at the corner of Broadway and Houston. The place was always packed at lunchtime, with people from all walks of life: executives, construction workers, hungry students, shop girls and guys, all looking for something fast, tasty and cheap.

The memory pushed me up and down the aisles, pulling ingrediants off the shelves, and then drove me home and into the kitchen. Things came together fairly quickly (though it made me wish I had a bigger wok) and result was suprisingly tasty, with a strong curry flavor, and shockingly healthy.

The only changes I made to the recipe below were to increase the curry (which I love) by 2 teaspoons -- I might add more the next time; and skip the egg to streamline the entire process. The recipe also says it serves 4, but I think you'll get more like 6.

Singapore Mei Fun with Shrimp (adapted)

1 pkg (8.8 oz) Mei Fun (rice vermicelli)
1 Tbsp plus 2 tsps Hot Madras Curry Powder
1/4 cup Oyster Sauce 1/4 cup Thai Culinary Stock or chicken stock
1 egg
1 lb. frozen, peeled and deveined shrimp (41-50 ct)
1 Tbsp +2 tsp vegetable oil
1/2 large onion, peeled, thinly sliced (about 1 cup)
12 oz. Cleaned & Cut Asian Slaw (a mix of Napa cabbage, carrots & celery)
1 cup scallions, thinly sliced

Follow directions for preparing mei fun; drain well and set aside.

Combine curry powder, oyster sauce, and stock in small bowl; set aside.

Blanch shrimp 30 to 60 seconds in large pot of boiling salted water. Add slaw and green onion; blanch 5 seconds. Drain well; set aside.

Drizzle 2 tsp oil around sides of the largest wok you have; tilt pan to distribute evenly. Heat oil in pan on high until oil faintly smokes. (If oil smokes too much, pan is too hot.) Add egg; cook, scrambling it, just until set. Set aside. Wipe out pan with paper towel.

Drizzle remaining Tbsp oil around sides of pan; tilt pan to distribute evenly. Heat oil in pan on high until oil faintly smokes. Add onion slices; cook, stirring, about 2 min.

Add noodles and curry powder/stock mixture to pan. Stir fry about 1 min. Add shrimp, vegetables, and egg. Stir fry 1 min.

Nutrition Info, based on 4 servings: Each serving (2 cups) contains 330 calories, 43 g carbohydrate, (3 g fiber), 21 g protein, 7 g fat, (1 g saturated fat), 200 mg cholesterol, 280 mg omega-3 fats, and 910 mg sodium.

Baked Spaghetti Romanoff

I am so sick of winter.

I'm tired of the snow. I'm tired of being cold. I'm tired of it getting dark before dinner time.

And just when I thought that we were out of the woods ("Hey! There are buds on those trees!"), we get hit with a snow storm.

The only thing to do is have a casserole for dinner -- a hot, creamy, cheesy casserole -- and eat it curled up on the couch with a warm blanket and a glass of something that warms you from the inside out.

Note: with the exception of the cheddar cheese I topped things with, this is a lightened- up recipe from the Courier-Journal. For a richer flavor, use full fat products!

Baked Spaghetti Romanoff

3 cups cooked, protein-enriched spaghetti, hot
1 cup 99 percent-fat-free cottage cheese
1 cup plain low-fat yogurt
1 clove garlic, minced (or 1/8 teaspoon dried)
2 tablespoons chopped onions (or 2 teaspoons dried)
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
Dash Tabasco sauce
3 tablespoons shredded, grated extra-sharp Romano cheese
2 tablespoons seasoned bread crumbs
1/4 to 1/2 cup shredded cheddar cheese

Preheat oven to 350-degrees F and lightly oil a casserole dish.

Combine hot spaghetti in a casserole with remaining ingredients except bread crumbs and cheddar cheese. Sprinkle top with bread crumbs and bake 30 to 35 minutes. Sprinkle casserole with cheddar and bake for another 5 minutes or until melted.
Serves 6.

Nancy's Spinach & Mushroom-dressed Linguine

My friend Nancy made this FABULOUS pasta for the party. I can't even describe how fan-freakin-tastic it is. I ate the leftovers for breakfast and dinner on Sunday, and we all ate it for dinner last night.

There is one serving left. It is mine.

--

The following is written by Nancy, pictured below:

Laura's 30th Birthday Linguine

One and a quarter boxes of Barilla Linguine
One and a quarter pounds crimini (white button) mushrooms
Three portabella mushrooms
Three bunches of spinach
One head and three cloves of garlic (I used purple and white garlic)
One mild sweet onion (about as big as a baseball)
One stick of butter (or more depending on your taste)
One-quarter cup of Parmesan cheese, grated
Olive Oil
A splash of white wine
Salt
Parsley
Herbes d'Provence

Melt about one-half stick of butter slowly over less than medium heat in a medium to large-sized skillet. Slice garlic very thin (think Ray Liotta in Goodfellas) and chop onion and then place both in skillet.

Start slicing mushrooms (this is important—do not wash the mushrooms—I learned this from my friend Cathy Chou). Once garlic is browned and onion is softened begin adding sliced mushrooms to mixture. At this point, you may need to add some more butter to keep mushrooms moist.

Add a pinch of salt as mushrooms cook (this opens their flavor), add about a teaspoon of Herbs d'Provence (HP) and a 1/2 teaspoon of parsley. As mushrooms cook, add more. You may need to add more butter, but definitely drizzle more salt on the new cooking mushrooms, some more HP and parsley.

Begin chopping spinach—wash thoroughly in a colander. Once mushrooms are cooked through, add about a quarter-cup of Parmesan cheese. Add it slowly so the juice from the mushroom/garlic/onion mixture can absorb it and you don't add too much! You don't want the mixture to be thick, but slightly loose and free.

Remove the mushroom mixture from the skillet and place in a bowl. Add about two teaspoons of olive oil and then begin adding spinach. Once spinach is cooked through, add the mushroom mixture back into the skillet and then add a titch more butter and a splash or two of white wine.

While this is simmering, boil water for macaronis. When water begins to boil, add olive oil (instead of salt—the mushroom/spinach mixture is salty enough) and then add the linguine. Cook for 11 minutes—al dente!!!

Then drain the linguine and place in the skillet with the mushroom/spinach mixture. Place in bowl and serve with Parmesan cheese on the side and a good crusty Italian bread with butter.

Serves about 8 (or ten--12 if this is a first course and there will be an entrée).

This Thing About Lasagna

I have always maintained that, if you are an Italian-American from the NY-metro area (and parts of NJ & Conn, too) that you are either in the mafia or know someone who is. (And, for what it's worth, I fall into the latter category. )

I have a similarly sweeping statement about those of Italian descent and lasagna: the version you grew up with is the best there is.

Sure, you might go to a fantastic restaurant, or eat dinner at a friend's who really knows how to cook, but their lasagna, no matter how delicious, just isn't as good as the one you know.

This is how I feel about my lasagna. Yes, I've had other versions -- really delicious versions! -- but they weren't mine, so they weren't the best.

Ironically, the recipe doesn't come from my Dad's (Italian) side, but my mother's (Irish) side. My mom's aunt by marriage (Aunt Ann, who, um, happened to be German) picked up this recipe from her days cooking in a school cafeteria in Queens, NY. This was during the days when cafeterias actually cooked food as one might at home, though on an admittedly larger scale.

I feel a little sheepish admitting this lasagna's pedigree (Irish? German? CAFETERIA?!?) but, who knows -- maybe Aunt Ann got the recipe came from an Italian woman who worked alongside her. Plus, it's a damn fine lasagna.

In any event, I didn't find out this story until I was in college, and by then my love for it had been long cemented. I hope you enjoy it.


Lasagna

This lasagna always tastes better the next day. You may assemble the lasagna a day ahead with stellar results. Leftovers reheat nicely in the microwave, but I like to eat it cold, too.

16 oz. lasagna noodles
1 lb of ground beef
1 medium onion, diced
2 cloves of garlic, minced
Approx 37 oz. of marinara sauce (if using jarred sauce, this is typically 1 and 1/3) plus a little more for the baking dish & top of the lasagna
2 lbs of ricotta cheese
8 -12 oz. mozzarella cheese, shredded

Preheat oven to 375-degrees F. Cook pasta per package directions, being careful not to overcook. Drain, then place back in the pot adding cold water to stop cooking process and prevent the pasta from sticking together.

While the pasta is cooking, in a large frying pan, brown the ground beef over medium, removing cooked meat with a slotted spoon to a small bowl. Drain all but 1 1/2 TBS of fat from the pan. Add onion, cooking until translucent. Toss in minced garlic and cook briefly. Put meat back in pan, mix well, then add in sauce.

Drain pasta well (I use my index and middle fingers as a squeegee to help get rid of excess water). In the bottom of a 9x13 baking dish, spread a bit of the reserved marinara sauce, then lay down the first layer of lasagna, overlapping the edges. Add a layer of the meat sauce (about 1/3), spreading well to cover the noodles. Add the ricotta (again 1/3 of the total) dropped from a tablespoon in an even but random pattern. Top this off with a scattering of mozzarella cheese (about 1/4 the total amount). Repeat this process two more times, layering the lasagna in alternate directions and tucking in the edges, until complete. Top the final "uncovered" layer with lasagna noodles, and lightly cover with marinara sauce. Cover with foil and bake for 30 minutes, or until hot in the center. Remove foil, sprinkle with additional mozzarella cheese, and bake another 5 minutes. Let stand for 5 to 10 minutes before serving.

Depending on how you slice it, this serves 8-12. (I usually slice it for 12.)

Garlicky Pasta with Fresh Tomatoes and Basil

Click image for source.

This is just so good. But when you combine fresh tomatoes and basil with extra virgin olive oil, garlic and Parmesan, it's hard to imagine something bad! (Looking forward to tonight's leftovers...)

One thing though: I think12 oz of pasta (as the original recipe calls for) overwhelms the sauce. You may want to experiment, but I guesstimate 8 oz. of pasta to be just right -- play with the proportions, however, to suit your taste.

Garlicky Pasta with Fresh Tomatoes and Basil

8 oz uncooked pasta (see note, above)

3 tablespoons extra virgin olive oil
3 garlic cloves, minced
5 cups chopped plum tomatoes (about 2 pounds)
1/3 cup chopped fresh basil
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Cook pasta according to package directions; drain and keep warm.

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add minced garlic; sauté 30 seconds. Add chopped tomatoes; cook for 2 minutes or until thoroughly heated, stirring occasionally. Add pasta, basil, cheese, salt, and pepper, tossing gently to combine.

Serves 3-4.

You know what this needs? GARLIC.

I'm all about delicious and easy recipes, so I'm a big fan of Mark Bittman's mission (at least that's the way I see it) of serving those up. Last Wednesday, the New York Times published his list of 101 Simple Meals Ready in 10 Minutes or Less (which has been at the top of NYT.com's most e-mailed list all week) and, on Monday, I stumbled upon Bittman's recipe for Penne with Ricotta, Parmesan, and Peas.

It's a very simple recipe (cook pasta, cook peas, throw them together with ricotta, parm, salt and pepper) but it's also kind of bland. Really, how much more difficult would it be to saute several cloves of minced garlic in olive oil and toss it in with everything else? Answer: NOT HARD AT ALL.

So the moral of this story is: for maximum deliciousness with minimum effort, add garlic.

Mark Bittman's recipe for Penne with Ricotta, Parmesan, and Peas.

Pasta Toss with Tuna & Vegetables

About a week ago, Lis posted a gorgeous recipe on her blog for Pasta Shells with Italian Tuna, Grape Tomatoes & Baby Spinach. After wiping the drool from my lips, I knew I had to make it.

The only thing was that when I entered it into the WW points calculator, it said one serving equalled half my daily calorie allotment.

Now, it's not that I won't eat most my calories in on fell swoop. But I knew this recipe could be easily adapted for a lower calorie count and still be delicious and satisfying. (Also, I need to save mega calories for sweet splurges like the chocolate peanut butter milkshakes at Abbott's Custard.)

So, I first increased the total servings from four to six. Then, I swapped the traditional pasta for the whole wheat variety (I couldn't find whole wheat shell pasta, so I used rotini). Finally, I switched the Italian tuna packed in olive oil for tuna packed in water, though I used the kind that comes in a vacuum sealed pack rather than in a can. (Don't worry, not ALL the oil is eliminated.)

The result is an enticing dish, perfect for casual-yet-elegant al fresco dining.
I love that it's served warm yet is still light enough for warmer weather.

Pasta Toss with Tuna & Vegetables adapted from Lis' Pasta Shells with Italian Tuna, Grape Tomatoes & Baby Spinach

12 oz. whole wheat pasta (such as rotini or shells)
2 tsp. olive oil, plus more for drizzling to taste 2 garlic cloves, minced (or more to taste)
13 oz. albacore tuna packed in water, drained
1 10.5 oz. can of artichoke hearts, drained and cut in quarters
1 cup of grape tomatoes, sliced in half
1 bag of fresh baby spinach, about 6 oz.
1/4 c. of grated Pecorino Romano cheese
freshly ground black pepper to taste

Bring a large pot of water to boil for the pasta and follow the directions for cooking the pasta as listed on the box. When water comes to boil, salt it generously, then cook pasta according to package directions, until al dente.

Just after adding the pasta to the boiling water, heat 2 tsp. of olive oil over medium low to medium heat in a skillet large enough to incorporate all the ingredients (including the cooked pasta). Add garlic and saute until lightly golden. Add the tuna with the oil, artichoke hearts & tomatoes, sauteing until the tomato skins slightly wrinkle, about 3 minutes.

Just before your pasta is ready, add the baby spinach to the tuna mixture, folding in until the spinach is wilted.

Drain the pasta in a colander, reserving 1/2 cup of the starchy pasta water to make the sauce, and place the pasta in the skillet with the other ingredients. Then, sprinkle the Pecorino over everything and stir until well combined. If it's a bit dry, add a drizzle of olive oil and a bit of pasta water to the dish and stir. (Be careful not to use too much water or oil -- the dish shouldn't be too "wet.")

Finish the with a sprinkling of fresh pepper and some additional Pecorino Romano.

Serves 6.

Smoked Cheese Pasta Bake

I'm not a big fan of smoked cheese so I don't know why I thought I might go for this recipe. It's sort of like going on a date with someone you know you only like as a friend: kind of pointless and a little bit sad.

Ok, it's not that it's bad. There ARE a number of things I do like about it.

1) Using reduced-fat sour cream to increase creaminess
2) Throwing in spinach to sneak in vegetables
3) Super easy to make
4) Comfort food without a gazillion calories

In a nutshell: I'll make this again, but I'll substitute the smoked mozzerella for part skim mozzerella or ricotta. (Sort of like dating his brother without questionable ethics.)


Smoked Cheese Pasta Bake

1 pound uncooked penne or rotini
1 (26-ounce) jar fat-free marinara sauce (I like Newman's Own Sockarooni)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
Cooking spray
1 1/2 cups reduced-fat sour cream
1 cup (4 ounces) shredded smoked farmer or mozzarella cheese
1/4 cup chopped fresh basil
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

Preheat oven to 350-degrees F.
Cook pasta according to package directions, omitting salt and fat. Drain.

Heat marinara sauce in a large saucepan over medium heat. Add salt, pepper, and spinach, stirring until blended; cook for 10 minutes, stirring occasionally. Remove from heat; stir in cooked pasta.

Spoon half of pasta mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine sour cream, smoked cheese, and basil; spread over pasta mixture in dish. Spoon the remaining pasta mixture over sour cream mixture; sprinkle evenly with Parmigiano-Reggiano. Bake for 25 minutes or until bubbly. Let stand for 10 minutes before serving.

Yield: 8 servings (serving size: about 1 cup)

Stovetop Mac-n-Cheese with Roasted Tomatoes

Two things I have been doing far too much of lately: Watching The Real Housewives of Orange County and craving, then eating, cheese.

The former will be soon remedied (Housewives' season is ov-ah! but lives on in reruns & TiVo) and the latter: oh, I don't know. I'm not usually a big fan of cheese but I've been crazy for it lately, particularly melted, gooey, and topping a starch.

One of the highlights of last weekend (Jenny & I high-tailed it to Niagara Falls and Niagara-on-the-Lake) was eating The Buttery's Welsh Rarebit. Mmmmmm, it was amazing testament to English muffins, Canadian bacon, and heaps of sharp cheddar cheese. (The perfectly crisp french fries topped with malt vinegar and salt didn't hurt either.)

Despite this past weekend's rendezvous with fat, salt and sugar (hey, chocolate! Where have YOU been?), I've still been trying to eat healthier foods, so the cheese cravings have had to work around that.

Another craving hit Monday, so I whipped up Cooking Light's Stove-Top Macaroni and Cheese with Roasted Tomatoes (sans the breadcrumb topping). I liked the macaroni, but the best part was the roasted tomatoes -- warm, rich, delicious.

It figures: in trying to sate my cheese craving, I wound up discovering a new way to prep tomatoes.


Stove-Top Macaroni and Cheese with Roasted Tomatoes

3 cups halved cherry tomatoes
Cooking spray
1/4 teaspoon black pepper
3 ounces sourdough bread, torn into pieces
1 teaspoon butter, melted
12 ounces large elbow macaroni
2 cups (8 ounces) shredded extra sharp cheddar cheese
1/4 cup egg substitute
1 1/2 teaspoons kosher salt
1/4 teaspoon ground red pepper
1 (12-ounce) can evaporated low-fat milk

Preheat oven to 375-degrees F. Place tomatoes in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with black pepper. Bake for 30 minutes or until browned, stirring occasionally.

While tomatoes cook, place bread in a food processor; pulse 2 times or until crumbly. Toss crumbs with melted butter. Sprinkle the crumbs on a baking sheet, and bake for 12 minutes or until golden, stirring frequently.

Cook macaroni in boiling water 7 minutes; drain. Return macaroni to pan; place over medium-low heat. Add cheese and remaining ingredients; cook 4 minutes or until cheese melts, stirring constantly. Stir in tomatoes. Sprinkle each serving with about 3 tablespoons breadcrumbs.

Yield: 8 servings (serving size: 1 cup)

CALORIES 357 (29% from fat); FAT 11.4g (sat 6.6g,mono 3.1g,poly 0.8g); PROTEIN 18.1g; CHOLESTEROL 33mg; CALCIUM 350mg; SODIUM 669mg; FIBER 2g; IRON 2.7mg; CARBOHYDRATE 45.2g

Beef Stroganoff

Beef Stroganoff: delicious but not photogenic.

More than any other season, autumn pulls me toward the kitchen. Maybe it's because so many of the things I love -- spiced desserts, hearty dinners, rich wines -- feel synonymous with fall.

Beef Stroganoff is a perfect comfort food after a long and chilly day. The beef, cut into hefty chunks, is flavorful, the mushrooms are tantalizing, the noodles are simple and delicious.

I came very close to adding some red wine but, never having made Stroganoff before, I wanted to try it without. It's delicious as is, but a splash of good red would be wonderful, too.

I don't remember what cut of beef I used as I picked up what was available from Laura's Lean Beef. I'd think any cut that doesn't require long braising would work. The cut I purchased was a bit thicker than the recipe calls for, so I slipped it into a ziplock bag and pounded it until the meat was 1/4-inch thick.

Just a little background info from Epicurious.com:

This Russian dish has been around for several centuries, but it wasn't until the fifties that it became all the rage in the United States (despite our fear of Communism).

Retro food strikes again!

Beef Stroganoff (From Everyday Food)

1 lb. beef tenderloin or trimmed rib-eye recommendedd: Laura's Lean Beef
Coarse salt and ground pepper
3 Tbsp. canola oil
1 medium onion, thinly sliced
1 lb. white mushrooms, sliced 1/2 inch thick
1 c. reduced-sodium beef broth
1 Tbsp. Dijon mustard
1/2 c. sour cream
Chopped fresh dill, for garnish (optional)
Egg noodles, cooked and kept warm.

Slice beef into 2-inch-long strips, each about 1 inch wide and 1/4 inch thick. Season generously with salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat. Brown meat in two batches, about 1 minute per side; remove from skillet, and set aside.

In same skillet, heat remaining tablespoon oil over medium heat. Add onion; cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Add mushrooms; cover. Cook until just tender, 6 to 8 minutes. Add broth; simmer, uncovered, until liquid has thickened, 6 to 8 minutes.

Stir mustard into mushroom mixture in skillet. Return beef to skillet; cook over medium-low heat until heated through, 1 to 2 minutes. Remove from heat, and stir in sour cream. Season with salt and pepper, as desired. Serve immediately over egg noodles, and, if desired, garnish with chopped dill.

Grade: A

Faux-sagna

It was cool and rainy yesterday, making me crave comfort food. That weather also makes me feel kind of lazy, so while I wanted lasagna for dinner, I couldn’t bear the thought of finger-wiping noodles (to rid them of excess water) and laying them in a pan, alternating the direction of each layer.

So I cheated. I boiled up a box of rotini, spread the cooked pasta in a glass dish, topped it with meat sauce, ricotta and mozzarella, and popped it in the oven. 40 minutes later, I had my comfort food.

And it was damned good.

Faux-sagna (aka, rotini lasagna)

1 lb. box rotini
2 jars of good-quality, tomato based pasta sauce (recommended Newman’s Own Sockarooni
1 lb. organic or responsibly raised ground beef (like Laura's Lean Beef)
32 oz. part-skim ricotta cheese
4 cups shredded mozzarella
Pecorino Romano

Preheat oven to 350-degrees F. Lightly grease a 9x13 glass pan. Cook rotini according to package directions. While rotini is cooking, heat a large sauté pan to medium high and cook beef until brown. Reduce heat to low and add 1½ jars of sauce to the beef in the pan. Stir until sauce is heated through.

When pasta is cooked to al dente, drain well. Spread a thin layer of the non-meat sauce (the sauce still in the jar) in the bottom of the pan. Top with a layer of rotini, followed with meat sauce. Drop heaping spoonfuls of ricotta on top of the sauce, followed by mozzarella. Repeat with another layer of rotini, meat sauce, ricotta, and mozzarella. Top with the last of the rotini and non-meat sauce.

At this point, you should have three layers of rotini sandwiching two layers of meat sauce, ricotta, and mozzarella.

Lightly grease a piece of aluminum foil and place the greased side down on top of the pasta. Crimp foil and place pan in oven. Bake 35 minutes or until the sauce is bubbling. Remove foil, top with more mozzarella and some Pecorino Romano and bake another 5 minutes.

Grade: A

Pasta with Fresh Tomato Sauce

This is freakin’ good. No, GREAT!

Not only is it delicious but it’s simple to make and looks lovely. It would be a nice entree for an impromptu dinner party – all you’d need is a light tasting wine, a loaf of crusty bread, and a salad tossed with a simple vinaigrette. (Get the guests to bring dessert.)


Pasta with Fresh Tomato Sauce (adapted from an Epicurious.com recipe)

2 small garlic cloves
1 tsp. salt
3 lb. tomatoes
1 Tbsp. extra virgin olive oil
1/2 tsp. black pepper
1 lb. pasta (either angel hair or thin spaghetti)
1/2 cup fresh basil, chopped
Finely grated Parmigiano-Reggiano
Extra-virgin olive oil for drizzling
Additional Salt to taste

Mince garlic and mash to a paste with 1 tsp. salt using a large heavy knife. Coarsely chop two thirds of tomatoes. Halve remaining tomatoes crosswise, then rub cut sides of tomatoes against large holes of a box grater set in a large bowl, reserving pulp and discarding skin. Toss pulp with chopped tomatoes, garlic paste, oil, and pepper. Let stand until ready to use, at least 10 minutes and up to 2 hours.

While tomatoes stand, cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente. Drain in a colander and place in a serving bowl. Top with tomato mixture, followed by a sprinkling of basil. Before serving, toss ingredients to combine. Top with parmesan, EVOO, and salt to taste.

Makes 6 first-course servings.

Grade: A+

Fresh Tomato and Basil Pasta

For the Weekend Cookbook Challenge, I turned to a simple dish from the homegrown (and published) Fall Favorites Cookbook 2005. Sure, I’ve done a lot of tomato-basil recipes lately, but the weather is warmer and I can’t get enough of them. They’re fresh and summery.

This is a simple meal, great for a hot day when you don’t feel like cooking, and, best of all, delicious. It keeps well for outdoor parties -- no refrigeration needed. Serve with good, crusty bread, and a light, crisp wine.

Fresh Tomato and Basil Pasta

1 lb. ripe tomatoes, chopped (cherry or grape tomatoes work as nicely as regular tomatoes)
1 sweet Italian pepper, seeds removed and cut into thin slices
A handful of basil leaves, chopped
½ cup (or more) extra virgin olive oil
Salt and Pepper
1 cup mozzarella, shredded
8 oz. farfalle pasta
Parmesan, to taste

In a large bowl, combine tomatoes, pepper, basil, oil, salt and pepper, tossing to coat. Allow to stand at room temperature for at least two hours.

Cook pasta until al dente, drain well, and toss with vegetables. Sprinkle with mozzarella, tossing to coat. Serve pasta warm or at room temperature with parmesan. Serves 4.

Grade: A-

Farfalle with Asparagus, Sugar Snap Peas, Prosciutto and Parmesan

Made with locally-grown asparagus from

Pederson Farms in Seneca Castle, NY.

From the 4/96 issue of Bon Appétit comes this recipe for Farfalle with Asparagus, Sugar Snap Peas and Parmesan, which will hopefully qualify for Asparagus Aspirations. (Kevin mentioned a number of duplicate recipes and, let's be honest, this one isn't exactly novel or exotic. It is, however, very good.)

I wanted to gild the lily a bit, so I threw in about 2 ounces of sliced prosciutto and topped everything with some thin shavings of Asiago cheese. If I may say so, it was a good idea.

One of my favorites things about a good dish is not only its wonderful flavor but the memories and places eating it will conjure up. The tastes in this pasta dish -- especially the asparagus -- assert that spring is really here, with all the blossoming plants, nesting birds, and sunny days it brings.

Farfalle With Asparagus, Sugar Snap Peas, Prosciutto and Parmesan

1 pound asparagus, trimmed, cut into 1 1/2-inch pieces
1/2 pound Farfalle (bow-tie pasta)
1/2 pound sugar snap peas (or snow peas), trimmed
3 Tbsp. olive oil
2 oz. Prosciutto, halved lengthwise and cut into slices
1/2 c. freshly grated Parmesan cheese (about 1 1/2 ounces)
Additional freshly grated parmesan cheese

Add asparagus to large pot of boiling salted water and cook until just crisp-tender. Transfer to bowl of cold water using slotted spoon. Cool asparagus slightly and drain.

Add pasta to same pot of water and boil until just tender but still firm to bite. Add sugar snap peas and boil 2 minutes. Add asparagus and heat through. Drain well.

Return pasta-vegetable mixture to pot. Add oil and toss to coat. Add prosciutto and 1/2 cup cheese, tossing to distribute. Season with salt and pepper. Serve immediately, passing additional cheese separately.

Serves 4.

Grade: A-

Skillet Lasagna

I had seen a recipe for Skillet Lasagna in one of the food magazines (Everyday Food?) but I couldn’t find it either in hard copy or online.

I did find this recipe, and using ingredients I had lying around, adapted it.

It’s actually pretty good. The consistency of the noodles are a bit different than a baked lasagna –- chewier, but it's not an al dente issue -- and it’s definitely saucier (eat it with some crusty Italian bread).

But it didn’t take too long to make – maybe 30 minutes – and it was very satisfying.

Skillet Lasagna
1 Tbsp. olive oil
1 pound ground turkey
1 small onion, chopped
1 large garlic clove (or 2 small ones) minced
3 oz uncooked pasta (I used about 8 full size lasagna noodles, broken into 1-inch pieces)
1 ¼ c. water
1 tsp. dried basil
½ tsp. dried oregano
Pinch of garlic salt (more or less to your taste)
22 oz pasta sauce (any variety)
1 cup shredded mozzarella (more or less to your taste)
½ c. ricotta cheese (more or less to your taste)

Heat oil in a large skillet over medium-high heat. Add turkey and onion and cook for about 3 minutes, stirring occasionally, then add garlic. Continue occasional stirring until turkey is no longer pink.

Stir in remaining ingredients except cheeses. Heat to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 10 to 18 minutes or until pasta is tender, stirring occasionally (cook time will depend upon the type of pasta you’re using)

Place dollops of ricotta on top of the pasta-meat mixture and bring heat to medium to heat ricotta through. Once warm, sprinkle with mozzarella and allow to melt. Garnish with fresh basil and parmesan, if desired.

Grade: A-