Mario's-Naples Pizza Casserole
Mario's Pizza Casserole
1 (16 Ounce) Package Uncooked Rotini Pasta
1 Pound Ground Italian sausage
1 (24 Ounce) Jar Pasta Sause
1 (16 Ounce) Container Cottage Cheese
1 (2 ¼ Ounce) Can Sliced Black Olives, drained (optional)
1 (4 Ounce) Can Mushrooms, Drained
12 Ounces Shredded Mozzarella Cheese
2 (3 Ounce) Packages Sliced Pepperoni
Preheat oven to 350 degrees.
Lightly grease a 9x13 casserole dish.
Bring a large pot of lightly salted water to a boil.
Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain, In a skillet over medium heat, cook the sausage until evenly brown, drain grease.
Mix in the cooked pasta and pasta sauce.
Pour into prepared casserole dish.
In a bowl, mix the cottager cheese, olives, mushrooms and mozzarella cheese.
Spoon the cheese mixture over the sausage and pasta mixture.
Top with pepperoni slices.
Bake 25 minutes in the preheated oven, until bubbly and lightly browned.
Carmen's-PA Baked Spaghetti & Meatballs
Carmen's Baked Spaghetti & Meatballs
1 lb lean ground beef
1 lb Italian sausage
2 large egg
1/2 cup Italian bread crumbs
Preheat oven to 350 degrees F
In a medium size bowl combine the beef, sausage eggs and bread crumbs
Spray a baking pan with cooking spray. Roll meat mixture into 1 1/2 balls
Bake for 20 minutes or until cooked through. Makes about 16-20 meatballs
INGREDIENTS FOR BAKED SPAGHETTI:
24 oz jar marinara sauce
1/2 yellow onion - diced
3 cloves garlic - crushed
1 tsp Italian seasoning
2 Tbsp olive oil
3/4 lb spaghetti noodles
1-2 cups grated cheese (half Colby-jack, half mozzarella)
1/2 cup grated parmesan
In a large cast iron skillet, saute onions in olive oil over med/low heat. Add in garlic and continue sauteing until onions are tender.
Add cooked meatballs, add marinara sauce and tsp Italian seasoning.
In separate large pot, cook spaghetti noodles according to package directions (under cook 2 minutes).
With large slotted spoon, scoop meatballs from sauce and set aside.
Scoop cooked spaghetti (with large slotted spoon) into marinara sauce. Add in about 1/2 cup pasta cooking water. Gently stir until pasta is fully coated with sauce.
Add cooked meatballs to top of spaghetti.
Top with grated cheese & parmesan cheese.
Bake at 350 degrees for approximately 20-30 minutes or until hot and bubbly and cheese is melted.
Rich's Linguine, Shrimp W/Red Peppers
Spinach Linguine with Roasted Red Pepper Sauce and Rosemary Marinated Shrimp
8 ounces medium shrimp, shelled and deveined
3 Tbsp olive oil
1 garlic clove, crushed
1 tsp minced fresh
rosemary leaves pulled from stem, or 2 tsp dried
3 Large red bell peppers
1/2 cup chopped onion
12 oz spinach linguine
1/2 cup heavy cream or low-fat milk
Combine shrimp, 1 tablespoon of the olive oil, garlic, and rosemary; cover and marinate in refrigerator 1 hour. Meanwhile, broil peppers in a shallow pan, 4 inches from heat source, until evenly charred on all sides, about 15 minutes. Transfer to a bowl, cover with plastic wrap, and let stand 20 minutes. Working over bowl to save pepper juices, cut peppers in half and carefully lift out seeds and stems; discard. Scrape charred skins from the pepper halves; rinse peppers under running water to remove any seeds or charred skin remaining. Cut two pepper halves into 1/8-inch strips; reserve separately. Place the remaining pepper halves in a small bowl. Strain the reserved pepper juices through a sieve into the bowl with pepper halves. Heat the remaining 2 tablespoons oil in a medium skillet; add onion; saute`5 minutes. Stir in the pepper halves and the reserved juice; stir to blend. Puree' in a food processor until very smooth. (Can be prepared ahead up to this point.) At serving time, cook pasta in plenty of boiling salted water until al dente, or firm to the bite, about 12 minutes; drain. While pasta is cooking, heat a medium skillet over high heat until a drop of water sizzles and evaporates immediately upon touching. Add the shrimp with their marinade. Stir-fry until shrimp are pink on both sides and cooked through, about 3 minutes. Add the red pepper puree', the reserved pepper strips, and the cream to the skillet. Heat, stirring until blended and simmering. Toss with the pasta and serve at once.
Marie's CA Fettuccine Alfredo
Marie's Fettuccine Alfredo
1 pound fresh fettuccine
1/4 lb sweet (unsalted) butter, softened
1/2 cup freshly grated Parmigiano Reggiano cheese
black pepper, freshly ground and parsley top before serving
Cook the fettuccine in plenty of boiling salted water until al dente, or firm to the bite, about 2 minutes; drain
Have ready a large warm bowl with the butter in the bottom, cut into small pieces. Add the fettuccine immediately after draining; add the cheese and toss well. Serve at once. Grind a little black pepper on top. The true Fettuccine Alfredo, as served in Rome, comprises fresh fettuccine, creamy butter, and fragrant and flavorful Parmigiano Reggiano. Often it is embellished with heavy cream, mushrooms, peas, garlic, and other perfectly good additions, but this is not the real Alfredo.
Valerie's CA Zucchini Rollatini
Valerie's Zucchini Rollatini
2 large zucchini
1 cup ricotta
1 Tbsp chopped fresh basil
1 Tsp chopped fresh oregano
1 Tsp finely grated lemon zest
1 1/4 cups shredded mozzarella
1 large egg
1 cup marinara sauce
Preheat the oven to 400 degrees F. Trim the ends off of the zucchini and slice lengthwise on a Mandoline to about 1/8-inch thick. Reserve the 16 largest interior slices for this dish and save the rest for another use. Fill a medium ovenproof skillet with lightly salted water and bring to a simmer over medium-high heat. Add half of the zucchini slices and cook until just pliable, about 45 seconds. Transfer to a paper towel-lined platter to dry. Repeat with the remaining zucchini slices. Stir the ricotta, basil, oregano, lemon zest and 3/4 cup mozzarella together in a bowl with 1/4 teaspoon salt. Beat the egg well in another bowl, then add 1 tablespoon egg to the ricotta mixture and sir to incorporate. (Discard the remaining egg.) Pour the water out from the skillet and add the marinara. Bring to a simmer, then remove from the heat. While the sauce warms, lay the dry zucchini slices out on a work surface. Spoon a scant tablespoon of the ricotta filling on one end of a zucchini slice, then gently roll the zucchini up. Arrange in the skillet seam-side down. Repeat with the remaining zucchini slices and ricotta filling. Sprinkle with the remaining 1/2 cup mozzarella (even a little more cheese, if you like) lots of cheese is good and bake until the center is bubbling and the cheese is golden in spots, 20 to 30 minutes. Let stand 5 minutes before serving.
Ree's OK Drunken Spaghetti
Ree's Drunken Spaghetti
1 Tbsp olive oil
3 Tbsps butter
1 tsp Italian seasoning
1/4 tsp red pepper flakes
3 cloves garlic, minced
One 750 -milliliter bottle red wine, such as a Chianti
Freshly ground black pepper
1 pound spaghetti
1 pound Portobello mushrooms, sliced 1/4 inch thick
1 pound button mushrooms, sliced
1 Tbsp balsamic vinegar
1/2 cup grated Parmesan cheese
2 Tbsps fresh basil leaves, torn
Bring a large pot of salted water to a boil. Heat the olive oil and 1 tablespoon butter in a large skillet. Add the Italian seasoning, red pepper flakes and garlic and cook for 3 minutes. Turn the heat off. Add the red wine, turn on the heat and bring it to a boil. Season with a dash of salt and pepper. Meanwhile, add the spaghetti to the boiling water and cook for 3 minutes. Drain the pasta, reserving some of the water, and add the pasta to the skillet with the simmering wine. Stir everything together with tongs and cook for 5 minutes. Meanwhile, melt 1 tablespoon butter in a saute pan. Add the sliced mushrooms, season with salt and pepper and fry until cooked on both sides. Drizzle over the balsamic vinegar and toss. Add the final tablespoon of butter to the pasta and stir through. You can add some of the reserved pasta water if you need loosen the sauce. Add the sauteed mushrooms and stir through. Garnish with the grated Parmesan cheese and torn basil leaves.
Valerie's CA Spaghetti and Meatballs
Valerie's Mom's Spaghetti and Meatballs
1 pound ground beef
1 pound ground port
2 eggs, lightly beaten
1 cup Italian-style dried breadcrumbs
1/2 tsp dried oregano
8 cloves garlic, half grated or minced, the other half sliced
1/4 cup finely grated Pecorino Romano, plus more for garnish
1 1/4 tsp kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1 yellow onion, finely chopped
1 cup dry white wine
Two 26.5 ounce boxes strained tomatoes, such as Pomi
4 fresh basil leaves, torn, plus torn leaves for garnish
2 pounds spaghetti
Combine the beef, pork, eggs, breadcrumbs, dried oregano, grated garlic, Pecorino Romano, 1/2 teaspoon of the salt and pepper to taste in a large bowl. Using you hands, thoroughly mix the ingredients together until evenly incorporated. Roll into meatballs slightly larger than golf balls, setting them on baking sheets as you work. Heat the oil over medium heat in a large Dutch oven until it shimmers. Working in batches and taking care not to crowd the pan, saute the meatballs, turning frequently, until browned on all sides, about 5 minutes. Using a slotted spoon, transfer from the pan back to the baking sheet. Reduce the heat to medium-low, add the onion to the pan, and saute, stirring occasionally, until fragrant, about 2 minutes. Add the sliced garlic stir, and cook 1 minute more, Add the wine, increase the heat and bring to a boil, then reduce the heat and simmer for 2 minutes. Add the tomatoes, 4 of the basil leaves, the remaining 3/4 teaspoon salt and the meatballs along with any accumulated juices. Simmer, partially covered, until the flavors come together, about 1 hour 20 minutes, Taste and adjust the seasonings. Meanwhile, cook the spaghetti in two batches in boiling salted water according to package directions. Drain and serve with the meatballs and sauce ladled on top. Garnish with torn basil and freshly grated Pecorino-Romano.