Meatless Lasagna

 This meatless lasagna recipe adapts from several recipes, linked at the bottom and adds corn starch to the cheese mixture for extra creaminess, courtesy Cook's Illustrated Vegetable Lasagna recipe.

Note: could layer in sauteed spinach or mushrooms or both in here as well.

Ingredients

For the Sauce

• 5–6 cups marinara sauce (store‑bought or homemade)

For the Cheese Filling

• 15 oz ricotta cheese
• 15 oz cottage cheese (full‑fat recommended)
• 1 egg
• 1/4 cup chopped fresh parsley
• 1/2 cup grated Parmesan cheese
• 2 tsp corn starch
• Salt, pepper, and a pinch of nutmeg to taste

For the Béchamel

• 3 tbsp butter
• 3 tbsp all‑purpose flour
• 2 cups whole milk, warmed
• 1/4 tsp ground nutmeg
• Salt and pepper to taste

Assembly

• 12 lasagna noodles (uncooked)
• 3–4 cups shredded fresh mozzarella cheese³⁴

---

Béchamel Instructions

Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux without browning. Slowly pour in warm milk while whisking constantly until the sauce thickens, about 5–7 minutes. Season with salt, pepper, and nutmeg.²

---

Cheese Filling Instructions

In a bowl, combine ricotta, cottage cheese, egg, parsley, Parmesan, corn starch, salt, pepper, and nutmeg. Stir until smooth and well blended for optimal creaminess.¹

---

Assembly and Baking

Preheat oven to 375°F. Spread 1 cup marinara in a 9×13‑inch baking dish. Layer 4–6 uncooked noodles, 1 cup marinara, one‑third of the cheese filling, one‑third of the béchamel, and 1 cup mozzarella.

Repeat layers twice more, topping the final layer with remaining marinara, béchamel, and mozzarella.

Cover with foil and bake for 35 minutes. Uncover and bake 30–40 minutes until golden and bubbly. Let rest 15–20 minutes before serving.³²

---

Citations

1. Ricotta Cheese Lasagna with Marinara Sauce — Familystyle Food
   https://familystylefood.com/ricotta-cheese-lasagna/
2. Homemade Lasagna with Bechamel + Video — Kevin is Cooking
   https://keviniscooking.com/best-lasagna-recipe-bechamel/
3. Easy Lasagna Recipe (with VIDEO) — Natasha’s Kitchen
   https://natashaskitchen.com/lasagna-recipe/
4. Mom's Cottage Cheese Lasagna — NeighborFood
   https://neighborfoodblog.com/cottage-cheese-lasagna/

Three-Cheese pasta in a Skillet

Ingredients: 

3/4 cup heavy cream

3/4 teaspoon dry mustard

Kosher salt and ground black pepper

1 pound rotini, fusilli or campanelle pasta

12 ounces extra-sharp cheddar, Gruyére or fontina cheese, shredded (3 cups)

3 ounces Gorgonzola cheese, crumbled (3/4 cup; or maybe mascarpone or even cream cheese)

1 ounce Parmesan, pecorino or Asiago cheese, finely grated (1/2cup)

1/2 cup panko breadcrumbs

1/4 cup chopped fresh chives

 

Don't forget to cover the skillet while the pasta is cooking and stay close by so you can keep an eye on the mixture and stir every few minutes. Keeping the lid on prevents excessive evaporation of liquid and regular stirring helps guard against a messy overflow. Also, be sure the skillet is off the heat when the cheeses are added so they don't scorch or separate.

From Milk Street. 

1. Heat the broiler with a rack positioned about 8 inches from the element. In a 12-inch broiler-safe skillet, combine 14 cups water, the cream, dry mustard, 1.5 teaspoons salt and 1/2 teaspoon pepper. Bring to a boil over medium-high, then stir in the pasta. Cover, reduce to medium and simmer, stirring occasionally, until the pasta is tender, 7 to 10 minutes; the mixture will be quite soupy.

2. Remove the pan from the heat. Add the cheddar and Gorgonzola, then stir just to combine. Cover and let stand for 2 minutes to allow the cheeses to soften, then stir until fully melted and smooth. Taste and season with salt and pepper.

3. Sprinkle the Parmesan evenly over the pasta, followed by the panko. Broil until golden brown, about 2 minutes. Let stand for about 5 minutes to thicken slightly. Sprinkle with the chives and serve from the skillet.

Pasta Alla Norma Recipe | adapted from Bon Appétit

 Ingredients

• 1 28-oz can whole peeled tomatoes
• ⅓ cup plus 2 Tbsp. extra-virgin olive oil
• 1 lb. Japanese or globe eggplant, cut into ½" pieces
• 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more
• 3 garlic cloves, thinly sliced
• ½ tsp. crushed red pepper flakes
• 3 Tbsp. double-concentrated tomato paste
• 2 Tbsp. coarsely chopped oregano
• 1 lb. tubular pasta (such as calamarata or rigatoni)
• 4 oz. ricotta salata, shaved
• Torn basil leaves (for serving)
• Freshly ground black pepper

Preparation

1. Dump one 28-oz. can whole peeled tomatoes with juices into a medium bowl; crush tomatoes with your hands. Set aside.
2. Heat ⅓ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high. Add 1 lb. Japanese or globe eggplant, cut into ½" pieces, and sprinkle with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring occasionally, until eggplant is softened and golden brown, 6–8 minutes. Transfer to a bowl.

• I put the eggplant into my Lloyd’s Pan with EVOO and salt and pepper. Roasted it at 375, stirring at about 10 minutes and repeating until soft and cooked through.

3. Heat remaining 2 Tbsp. extra-virgin olive oil in same pot over medium-high. Cook 3 garlic cloves, thinly sliced, and ½ tsp. crushed red pepper flakes, stirring constantly, until fragrant, about 1 minute. Add 3 Tbsp. double-concentrated tomato paste and cook, stirring, until darkened in color, about 2 minutes.
4. Add 2 Tbsp. [or maybe a teaspoon dried] coarsely chopped oregano, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and reserved tomatoes. Bring to a boil and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Return eggplant to pot and cook, stirring occasionally, until eggplant is completely tender and flavors have melded, about 2 minutes.
5. Meanwhile, cook 1 lb. tubular pasta (such as calamarata or rigatoni) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

• You could set aside portions of the sauce here for freezing, and just make enough pasta for current meal.

6. Add pasta and ½ cup pasta cooking liquid to sauce. Cook, stirring often and adding more pasta cooking liquid if needed, until sauce is thickened and coats pasta, about 2 minutes.

• Set aside more pasta water, you might need it.

7. Divide pasta among shallow bowls. Top with 4 oz. ricotta salata, shaved, dividing evenly, and torn basil leaves. Season with freshly ground black pepper.

• I used Shredded Parm/Romano mix, because that’s what I had.
• I tried the ricotta salata  and did not like it for this recipe. I recommend sticking with the parmesan mixture.

 

Source: https://www.bonappetit.com/recipe/pasta-alla-norma-recipe

Sunday Gravy, Bare Bones Version for Jon & Jackie!

[This is from adapted from Cook's Illustrated]

Sauce
2 tablespoons olive oil
1 pound hot Italian sausage links
2 medium onions , chopped fine (about 2 cups)
1 1/4 teaspoons dried oregano
3 -4  tablespoons tomato paste
4 teaspoons crushed garlic (Trader Joe's is good)
2 (28-ounce) cans crushed tomatoes (I use Tuttorossi crushed tomatoes with basil from Giant Eagle)
3/4 cup water, beef or vegetable broth.
¼ cup chopped fresh basil leaves, optional, or some frozen or jarred pesto to taste.

Meatballs - see original recipe if you're going to get this fancy!

Pasta
1 ½ pounds spaghetti or linguine
2 tablespoons table salt
Grated Parmesan cheese for serving

Instructions
1. Adjust oven rack to lower- middle position and heat oven to 325 degrees. Heat oil in large Dutch oven (A Le Creuset or comparable enamel on cast iron pot is ideal) over medium-high heat until just smoking.
2. Brown sausages on all sides, 5 to 7 minutes total. Transfer sausages to plate and set aside.
3. Reduce heat to medium, add onions and oregano; cook, stirring occasionally, until beginning to brown.
4. Add tomato paste and cook, stirring constantly, until very dark.
5 Stir in garlic and cook until fragrant, about 30 - 60 seconds.
6. Add crushed tomatoes and water/broth, scraping up any browned bits.
7. Return  sausage to pot; bring to simmer, cover, and transfer to oven. 
8. Cook until ribs are tender, about 2½ hours. It's done when dark red oil is on top.
9. Remove sauce from oven and skim fat from top with large spoon.
10. Meanwhile, bring 6 quarts water to boil in large pot. Add pasta and salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to cooking pot.

TO SERVE: Using tongs, transfer sausage to serving platter and cut sausages in half. Stir basil into sauce and adjust seasoning with salt and pepper. Toss pasta with 1 cup sauce and reserved pasta cooking water so that sauce lightly coats pasta. Serve pasta, passing remaining sauce and meat platter separately.

Serves 8 to 10. Published September 1, 2009. From Cook's Illustrated. Sunday Gravy

The sauce can be prepared through step 4 and then cooled and refrigerated in the Dutch oven for up to 2 days. To reheat, drizzle ½ cup of water over the sauce (do not stir in) and warm on the lower-middle rack of a preheated 325-degree oven for 1 hour before proceeding with the recipe.

If you double the recipe, which I recommend for freezing, it may take 3 hours or more to cook.

	One Recipe	Double	Triple	Quadruple
Olive oil	2 TBLS	4	6	8
Sausage	1 Pound	2	3	4
Onions	2 cups	4	6	8
Oregano	1.25 tsp	2.5	3.75	5
Tomato Paste	3-4 TBLS	6	9	12
Garlic	4 tsp	8	12	16
Crushed Tomatoes	2 x 28-oz cans	4	6	8
Water/beef broth	3/4 cup	1.5	2.25	3
Basil, fresh	1/4 cup	1/2 cup	3/4 c	1 c

Clam Sauce for Pasta

Adapted from Rachel Ray and Emeril Lagasse recipes!

Ingredients


1/4 cup extra-virgin olive oil
1 teaspoon red pepper flakes
4 to 6 cloves garlic, finely chopped
1 tin flat fillet of anchovies, drained, 6 or 7 fillets
2 tablespoons fresh thyme leaves, 4 or 5 sprigs stripped or 1 1/2 teaspoons dried
1 cup dry white wine
1 cup clam juice
1 pound fresh chopped clams
1 lemon, zested

1 pound linguini, slightly undercooked, about 6 to 7 minutes

1/4 cup chopped parsley leaves

Lots of black pepper and some coarse salt

Crusty bread, for mopping

Directions

Heat a large deep skillet over medium heat. Add extra-virgin olive oil, 4 turns of the pan in a slow stream, red pepper flakes, garlic and anchovies and cook until anchovies melt into the oil. Add thyme and wine. Reduce wine 1 minute. Add clam juice or stock, clam juice will give the dish a stronger clam flavor, chicken stock will give it a buttery personality. Stir in clams and lemon zest. Drain pasta. Add to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed some of the sauce and flavor. Add parsley, pepper and salt, to your taste and serve with bread for mopping up remaining juices.

Crab Alfredo

Ingredients:


4 tablespoons Butter or margarine
4 tablespoons Flour
2 cups Half-and-half (heavy cream If you REALLY feel wicked)
1/2 cup (or more to Taste) grated Parmesan Cheese
Salt and white pepper to Taste
Few grains cayenne pepper (optional)
6 (8 oz.) cooked snow crab meat, Cut into chunks

Directions:

Melt the butter in a saucepan. Stir in the flour, and cook briefly until the mixture looks sandy. Do NOT let it color. Wisk in the half-and-half, and stir until the mixture forms a thick sauce. Stir in the cheese, and season to taste. Simmer for a few minutes to blend the flavors, and stir in the crab meat. Cook JUST until the crab is heated through. Serve over cooked linguini, with additional Parmesan cheese and hot red pepper flakes on the side.

Before some purist jumps me, I KNOW this isn't a classic Alfredo, but it is a very good dish, and remarkably easy to make.

This may be varied by substituting cooked lobster meat for the crab, or by adding 36 cooked, peeled and deveined medium shrimp, and about a quarter of a cup of chopped cooked broccoli instead of the crab meat.

This recipe from CDKitchen for Red Lobster Crab Alfredo serves/makes 6

ALTERNATIVE from AllRecipes.com

Ingredients


8 ounces dried fettucine
3 tablespoons butter
2 cloves garlic, minced
3 tablespoons all-purpose flour
salt and black pepper to taste
1/2 teaspoon cayenne pepper
2 cups half-and-half
1 (4 ounce) package cream cheese, softened
1/2 cup grated Parmesan cheese
8 ounces crabmeat, flaked

Directions

1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm and covered.

2.Meanwhile, melt the butter in a large saucepan over medium heat. Add the minced garlic and cook until garlic releases its aroma, about 2 minutes, being careful not to let the garlic brown. Stir in the flour, salt, pepper, and cayenne pepper. Reduce heat, and cook, stirring constantly for about 2 minutes. Add the half-and-half and stir over medium heat until slightly thickened, about 3 minutes.

3.Add the cream cheese and Parmesan cheese to the sauce and stir until cheeses melt and mixture is smooth. Mix in the crabmeat and continue cooking until crabmeat is heated through, about 3 minutes.

4.Divide the fettucine between 2 plates or bowls and top with the crab sauce.

OR here is Classic Alfredo to add crab to:

2 cups whipping cream
1 cup grated parmesan cheese
4 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon cracked black pepper

1 In 1-quart saucepan over medium-high heat, heat cream to boiling (ensuring not to burn).
2 Reduce heat to medium; gradually stir in 1 cup Parmesan cheese.
3 Add butter, 1 tbsp at a time, stirring.
4 Add salt and pepper.
5 Makes 2 1/2 cups sauce or enough to serve over 1 1b cooked pasta.
6 To serve, sprinkle with some grated parmesan cheese.

Grandma Lucille's homemade Gnocchi

4 cups instant mashed potatoes (3 cups prepared)
3 to 4 cups flour
2 egg yolks

turn hot potatoes onto board. Work in flour and eggs with hands. Roll into ropes as thick as Thumbs. Cut into 1 inch pieces and press with floured fork tines. Drop into boiling salted water to cook.

Spaghetti Carbonara

(Bittman)
Serves 4

2 tablespoons extra virgin olive oil
1/2 cup minced bacon
1 pound linguini/spaghetti
1/2 cup grated Parmesan cheese
3 eggs

Bring a large pot of water to a boil and add salt. In a small saucepan, combine the oil and the bacon and turn the heat to medium. Cook until the bacon is nicely browned about 10 minutes. Turn off the heat.

Cook the pasta in the boiling water until tender, per package directions. Reserve about a cup of the pasta water before draining.

In a warmed large bowl (I just sat mine by the pasta pot) beat 3 eggs. Add the Parmesan cheese and the bacon and it's juices. Toss the still hot, drained pasta and toss with the egg mixture. Add a little of the reserved cooking water if the pasta seems too dry.

Serve with freshly ground black pepper and a little extra Parmesan cheese.

Lidia's Marinara Sauce

Marinara Sauce
- makes about 1 quart, enough to dress 6 servings of pasta -

The difference between marinara sauce and tomato sauce is this: Marinara is a quick sauce, seasoned only with garlic, pepper, and, if you like, basil or oregano. The pieces of tomato are left chunky and the texture of the finished sauce is fairly loose. Tomato sauce, on the other hand, is a more complex affair, starting with puréed tomatoes and seasoned with onion, carrot, celery, and bay leaf, and left to simmer until thickened and rich in flavor.

Make this sauce with fresh tomatoes only when the juiciest, most flavorful ripe tomatoes are available. (Increase the amount of olive oil a little if you make the sauce with fresh tomatoes.) Otherwise, canned plum tomatoes make a delicious marinara sauce.

Ingredients
1/4 cup extra virgin olive oil

8 garlic cloves, peeled

3 pounds ripe fresh plum tomatoes, peeled and seeded, or one 35 ounce can Italian plum tomatoes (preferably San Marzano), seeded and lightly crushed, with their liquid

Salt

Crushed red pepper

10 fresh basil leaves, torn into small pieces

Procedure
1. Heat the oil in a 2- to 3-quart nonreactive saucepan over medium heat. Whack the garlic with the flat side of a knife, add it to the oil, and cook until lightly browned, about 2 minutes.

2. Carefully slide tomatoes and their liquid into the oil. Bring to a boil, and season lightly with salt and crushed red pepper. Lower the heat so sauce is at a lively simmer, and cook, breaking up tomatoes with a whisk or spoon, until sauce is chunky and thick, about 20 minutes.

3. Stir in the basil about 5 minutes before sauce is finished. Taste sauce, and season with salt and red pepper if necessary.

Recipe adapted from Lidia Bastianich's Lidia's Italian-American Kitchen.

Hearty Italian Meat Sauce (Sunday Gravy)

[This is from Cook's Illustrated - with my edits/notes.]
I think the pork ribs are unneccessary here. If you want lots of meat, I'd increase the sauage and make the meatballs. Otherwise, just doing this with the sausage is plenty of meat and flavor. I also find the beef broth optional, though some extra liquid (water, veggie broth) helps.

Sauce
2 tablespoons olive oil
[1 rack baby back ribs (about 2 1/4 pounds), cut into 2-rib sections.]
Table salt and ground black pepper
1 pound hot Italian sausage links
2 medium onions , chopped fine (about 2 cups)
1 1/4 teaspoons dried oregano
3 tablespoons tomato paste
4 medium garlic cloves , minced or pressed through garlic press (about 4 teaspoons)
2 (28-ounce) cans crushed tomatoes (see note)
2/3 cup beef broth
¼ cup chopped fresh basil leaves

Meatballs
2 slices hearty white sandwich bread , crusts removed and bread cut into [I used fresh whole wheat bread with crust, chopped in blender or food processor]
1/2-inch cubes
½ cup buttermilk (see note)
¼ cup fresh parsley leaves , chopped
2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
1 large egg yolk
½ teaspoon table salt
¼ teaspoon crushed red pepper flakes
1 pound meatloaf mix (see note)
2 ounces thinly sliced prosciutto, chopped fine [I don't bother with this.]
1 ounce Pecorino Romano cheese , grated (about 1/2 cup)
½ cup olive oil

Pasta
1 ½ pounds spaghetti or linguine
2 tablespoons table salt
Grated Parmesan cheese for serving

Instructions
1. FOR THE SAUCE: Adjust oven rack to lower- middle position and heat oven to 325 degrees. Heat oil in large Dutch oven over medium-high heat until just smoking. Pat ribs dry with paper towels and season with salt and pepper. Add half of ribs to pot and brown on both sides, 5 to 7 minutes total. Transfer ribs to large plate and brown remaining ribs. After transferring second batch of ribs to plate, brown sausages on all sides, 5 to 7 minutes total. Transfer sausages to plate with ribs.
2. Reduce heat to medium, add onions and oregano; cook, stirring occasionally, until beginning to brown, about 5 minutes. Add tomato paste and cook, stirring constantly, until very dark, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add crushed tomatoes and broth, scraping up any browned bits. Return ribs and sausage to pot; bring to simmer, cover, and transfer to oven. Cook until ribs are tender, about 2½ hours.
3. FOR THE MEATBALLS: Meanwhile, combine bread cubes, buttermilk, parsley, garlic, egg yolk, salt, and red pepper flakes in medium bowl and mash with fork until no bread chunks remain. Add meatloaf mix, prosciutto, and cheese to bread mixture; mix with hands until thoroughly combined. Divide mixture into 12 pieces; roll into balls, transfer to plate, cover with plastic, and refrigerate until ready to use.
4. When sauce is 30 minutes from being done, heat oil in large nonstick skillet over medium-high heat until shimmering. Add meatballs and cook until well browned all over, 5 to 7 minutes. Transfer meatballs to paper towel-lined plate to drain briefly. Remove sauce from oven and skim fat from top with large spoon. Transfer browned meatballs to sauce and gently submerge. Cover, return pot to oven, and continue cooking until meatballs are just cooked through, about 15 minutes.
5. Meanwhile, bring 6 quarts water to boil in large pot. Add pasta and salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to cooking pot.
6. TO SERVE: Using tongs, transfer meatballs, ribs, and sausage to serving platter and cut sausages in half. Stir basil into sauce and adjust seasoning with salt and pepper. Toss pasta with 1 cup sauce and reserved pasta cooking water so that sauce lightly coats pasta. Serve pasta, passing remaining sauce and meat platter separately.

Technique

Cooking the tomato paste until nearly blackened concentrates its sweetness and adds complexity to the sauce.
Recipe Testing

Serves 8 to 10. Published September 1, 2009. From Cook's Illustrated. Sunday Gravy

We prefer meatloaf mix (a combination of ground beef, pork, and veal) for the meatballs in this recipe. Ground beef may be substituted, but the meatballs won’t be as flavorful. Six tablespoons of plain yogurt thinned with 2 tablespoons of milk can be substituted for the buttermilk. This recipe makes enough to sauce 1½ pounds of pasta. Our preferred brands of crushed tomatoes are Tuttorosso and Muir Glen. The sauce can be prepared through step 4 and then cooled and refrigerated in the Dutch oven for up to 2 days. To reheat, drizzle ½ cup of water over the sauce (do not stir in) and warm on the lower-middle rack of a preheated 325-degree oven for 1 hour before proceeding with the recipe.

Shrimp Fra Diavolo

Rao’s Shrimp Fra Diavolo Serves 4

Note: Tried doing this (2025) with thawed shrimp and adding just before serving, and it made the sauce to watery. I'd advise either grilling or oven frying the shrimp prior to adding to the sauce to avoid this. I'm still no keen on pan frying, but might try next time.

Ingredients
2 pounds large shrimp, peeled and de-veined, butterflied, tails removed, patted dry
 1 1/2 cups all-purpose flour 
1/2 cup fine-quality olive oil
6 small garlic cloves, peeled
1 cup dry white wine
1/4 teaspoon dried oregano
Dried red-pepper flakes to taste
Salt & pepper to taste 
4 cups hand-crushed, canned imported San Marzano Italian plum tomatoes
8 fresh basil leaves, torn
1 lb. linguine or other pasta (optional)
Method:   Dredge shrimp in flour, patting to make sure that all sides are well coated. Heat oil in a large saute pan over medium-high heat. When oil is very hot, but not smoking, add shrimp and saute for 2 minutes. Stir in garlic and saute for an additional minute or until shrimp are just beginning to brown. (Do not crowd pan; prepare shrimp in batches, if necessary.) Remove from heat and drain off all excess oil. Set shrimp aside and keep warm. All of this is unnecessary and made for clumps of flour and overcooked shrimp. See NOTE: Just add the shrimp a few minutes before serving to cook through.
Using heavy pan add olive oil and garlic to medium-high heat.
Stir in wine, oregano, pepper flakes, and salt and pepper.
Bring to a boil and cook for 3 minutes.
Stir in tomatoes and cook for 15 minutes or until sauce has thickened slightly.
Stir in basil and shrimp and cook for 3 minutes, remove garlic cloves.
Serve with or without linguine pasta (optional). 
Also make a chili pepper oil with good EVOO and let it marinate while cooking all of this. Serve with the chili oil at the table.

Blender pesto

BLENDER PESTO

2 cups fresh basil leaves*
1/2 cup olive oil
2 T. pine nuts
2 cloves garlic, lightly crushed with a heavy knife, and peeled
1 tsp. salt
1/2 cup freshly grated Parmesan cheese
2 T. freshly grated Romano pecorino cheese
3 T. butter, softened to room temperature

Put the basil, olive oil, pine nuts, garlic cloves, and salt in the blender and mhigh speed. Stop from time to time, scrape the ingredients down toward bottom of the blender cup with a rubber spatula. When the ingredients are evenly blended, pour into a bowl and beat it by hand. (This is
more work, and it results in a moreinteresting texture and better flavor than when you mix in the cheeses
Add a spoon or so of the hot water in which pasta has boiled.
*Fresh basil must be used

Dr. George Dietz

My Pasta bake

Pasta Bake

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons extra virgin olive oil
4 medium onion -- peeled and julienned
2 tablespoons garlic -- chopped
4 links Italian sausage, hot -- sliced 1/4" thick
1 pound chicken breast, no skin, no bone, R-T-C -- sliced 1/4" thick
1 tablespoon Durkee's 6 Pepper blend
1/4 teaspoon oregano
1/4 teaspoon marjoram
1/4 teaspoon nutmeg
1/4 cup basil, fresh
3 cans tomatoes, diced, canned
8 ounces peppers, fresh or frozen -- sliced 1/4-inch thick
16 ounces whole wheat penne -- Cooked half the time directed
1/2 cup parmesan cheese -- or as needed

heat large sauce pan or dutch oven to medium high heat; preheat oven to
325 F

add olive oil then onions and saute until wilted

add garlic, sausage, and dried seasonings

Saute and blend, then add chicken and saute 5-10 minutes

Add basil, tomatoes, and peppers and simmer 20 minutes.

Add semi-cooked pasta, parmesan, and blend.

Place in oven proof casserole and bake at 325 for 30 minutes

Remove from oven. Dish should be moist but not soupy. If needed, more
parmesan can be added or baking can be extended.

Description:
"Whole Wheat Pasta, Sausage, chicken tomatoes, etc."

- - - - - - - - - - - - - - - - - - -

Per serving: 193 Calories (kcal); 9g Total Fat; (40% calories from fat); 21g Protein; 8g Carbohydrate; 51mg Cholesterol; 167mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Cincinnati Chili

Cincinnati Chili

3 pounds lean ground beef
3 quarts water
3 cups chopped onion
2 T minced garlic
12 oz can tomato paste
3 T salt
2 T cinnamon
1½ T whole allspice
1 T cayenne pepper
1 T celery seed
1-2 tsp. in total black and/or white ground pepper
1 tsp. ground nutmeg
2 tsp. cumin seeds
1 tsp. whole cloves
½ tsp. oregano
½ tsp. crushed red pepper (italian style)
¼ tsp. marjoram
½ tsp. dried mustard
5 bay leaves
2 oz unsweetened chocolate

Boil (yes, boil) the beef in the water in a large heavy pot and start adding everything else you see here and simmer on low heat (it will scorch if you’re not careful) at least 2 hours, but the longer the better. The final product should be thick and deep red, the beef should be in very fine pieces.
Tips.
You can use whole or ground spices but you will need to adjust the quantity based on freshness, etc. The whole spices get more interesting reactions around the table. White pepper is hotter than black so adjust the proportions and quantity of black and white pepper accordingly. Heat can be adjusted primarily by increasing or decreasing any of the peppers but the cayenne pepper provides the most bang for the buck—er, quid. If you have trouble finding some ingredients, try “chili powder” which (over here, anyway) is a combination of cayenne pepper, salt cumin, onion powder, garlic powder, and sometimes oregano. Check the label and you can get by with this instead of some of the other constituents.

Serving Cincinnati Chili:
One-Way: Serve over steaming spaghetti or other pasta
Two-Way: Spaghetti, grated cheddar and chili
Three-Way: Spaghetti, cheese, chopped onions and chili
Four-Way: Spaghetti, cheese, onion, canned red kidney beans and chili

Also good on burgers (chili-burgers) and hot dogs (chili dogs)