Richard Goellner (The Realtor that Cooks)
Coldwell Banker Realty

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

 

 

Realtor that cooks, homes, for sale, Baked Spaghetti and Meatballs, Coldwell Banker, Rich Goellner, sold

Carmen's Baked Spaghetti & Meatballs

MEATBALL INGREDIENTS:

1 lb lean ground beef

1 lb Italian sausage

2 large egg

1/2 cup Italian bread crumbs

INSTRUCTIONS:

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

INSTRUCTIONS:

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.

ENJOY!

 

 

 

Rich's Linguine, Shrimp W/Red Peppers

 

Realtor that cooks, homes, for sale, Spinach Linguine with Roasted Red Pepper Sauce and Rosemary Marinated Shrimp, Coldwell Banker, Rich Goellner, Sold

Spinach Linguine with Roasted Red Pepper Sauce and Rosemary Marinated Shrimp

INGREDIENTS:

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

INSTRUCTIONS:

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.

ENJOY!

 

 

Marie's CA Fettuccine Alfredo

Realtor that cooks, homes, for sale, Fettuccine Alfredo, Coldwell Banker, Rich Goellner, Sold

Marie's Fettuccine Alfredo

INGREDIENTS:

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 

INSTRUCTIONS:

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.

ENJOY!

Valerie's CA Zucchini Rollatini

 

Realtor that cooks, homes, for sale, Zucchini Rottatini Italian, Coldwell Banker, Rich Goellner, Sold

Valerie's Zucchini Rollatini

INGREDIENTS:

2 large zucchini

Kosher salt

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

INSTRUCTIONS:

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.

ENJOY!

 

Ree's OK Drunken Spaghetti

 

Realtor that cooks, homes, for sale, Drunken Spaghetti, Coldwell Banker, Rich Goellner, Sold

Ree's Drunken Spaghetti

INGREDIENTS:

Kosher salt

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

INSTRUCTIONS:

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.

ENJOY!

 

Valerie's CA Spaghetti and Meatballs

 

Realtor that cooks, homes, for sale, Moms Spaghetti And Meatballs, Coldwell Banker, Rich Goellner, Sold

Valerie's Mom's Spaghetti and Meatballs

INGREDIENTS:

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

INSTUCTIONS:

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.

ENJOY!

Z's-FL Jumbo Cheese Stuffed Shells

Realtor that cooks, homes, for sale, Jumbo Cheese Stuffed Pasta Shells in Alfredo Sauce, Coldwell Banker, Rick Goellner sold

Z's Jumbo Cheese Stuffed Pasta Shells in Alfredo Sauce

SAUCE:

1 1/2 sticks unsalted butter

1 1/2 cups heavy cream

1 1/2 cups fresh grated parmesan

3 Tbsps. fresh parsley, chopped fine

2-3 medium garlic cloves, grated

1/2 tsp. kosher salt

     >Gently heat all on medium heat, stirring constantly, until sauce is smooth and cheese has melted.  Set aside, but keep slightly warm.

FILLING:

3 eggs, slightly beaten

3 cups whole milk fat ricotta or feta or a combination

2 cups finely shredded mozzarella

1 cup Parmigiano, grated

1 cup asiago, shredded

8 oz. mascarpone

1 tsp. kosher salt

1/2 tsp. pepper

1 Tbsp. oregano

1/4 tsp. nutmeg

1/2 cup fresh parsley, finely chopped

1/2 cup scallions (green onions), finely chopped

     >Combine all and set aside.

PASTA SHELLS:

1 1/2 - 12 oz. box of jumbo No. 95 pasta shells like Ronzoni or similar(about 30 shells per box)

     >Bring water to boil in large saucepan, add 3 Tbsps. salt, add shells and stir occasionally, when water returns to boiling, turn down heat and simmer shells 9 minutes then drain; place drained shells onto an olive-oiled baking sheet and toss to coat so that they do not dry out.

ASSEMBLY:

Place about 1 1/2 cups prepared Alfredo Sauce in the bottom of the large baking dish.  Stuff each shell using about 3 Tbsps. of cheese filling and place shell seam side down in rows, shells touching.  Pour just enough additional sauce on top of shells to keep them moist.  Reserve any extra sauce for serving or other future pasta creation or freeze it.  Shells should not be fully submerged.  Cover the pan with foil and Bake in 350 degree oven for 25 minutes.  Remove foil cover, then top with 1/2 cup finely grated Parmigiano combined with 2 cups grated mozzarella.  Continue to bake just until top cheese is melted and bubbly.  Total bake time is normally about 45 minutes.  Let cool 15 to 20 minutes prior to serving.  Serving option - drizzle a squiggle of marinara sauce over plated shells and sprinkle with chopped fresh parsley/green scallions and large shards of Parmigiano.  Option:  Prepare with Marinara sauce.  Shells freeze well.

ENJOY!

 

Z's-FL Jumbo Meat Stuffed Pasta Shells

 

Realtor that cooks, homes, for sale, Jumbo Meat Stuffed Pasta Shells in Red Sauce, Coldwell Banker, Rick Goellner sold

Z's Jumbo Meat Stuffed Pasta Shells in Red Sauce

MEAT FILLING:

16 oz. fresh baby spinach leaves, chopped 

   >Saute in 1 Tbsp. olive oil until wilted & most liquid is evaporated; drain excess liquid, put aside

1 Tbsp. olive oil

1 large onion, finely chopped

3 cloves garlic, finely chopped

1/2 - 3/4 cup extra dry vermouth

   >Saute onion until translucent - about 4 or 5 minutes; add garlic, cook for 1 minute; add vermouth, saute an additional minute; add all to the bowl with the spinach and set aside.

1 1/2 lbs. of each ground

Chicken (or Pork)

Veal (or Turkey)

Chuck

1/4  cup beef broth

   >In the same pan used to cook onion and garlic, saute meat, stirring constantly and breaking it up, adding beef broth to help it remain a crumbly texture.  Remove from heat.

1/2 cup fresh parsley, finely chopped

3 Tbsps. fresh dill, finely chopped (Note: chop fresh dill, store in freezer in airtight container)

1/4 cup scallions (green onions), finely chopped

2 tsps. fresh basil, finely chopped

2 Tbsps. oregano

1 Tbsp. kosher salt

1 Tbsp. pepper

   >Stir in all of the above and while the mixture is cooling, cook pasta shells.

5 oz. grated parmesan

1 cup Mozzarella, shredded

1 cup unseasoned bread crumbs

3 eggs, slightly beaten

Cooked chopped spinach/onions/garlic mixture that was set aside

   >Add to meat mixture and stir to combine to complete the filling

PASTA SHELLS:

1 1/2 - 12 oz. box of jumbo No.95 pasta shells like Ronzoni or similar (about 30 shells per box) OR Manicotti or Cannelloni shells.

   >Bring water to boil in large saucepan, add 3 Tbsps. salt, add shells and stir occasionally, when water returns to boiling, turn down heat and simmer shells 9 minutes, then drain; place drained shells onto an olive-oiled baking sheet and toss to coat so that they do not dry out.

ASSEMBLY:

   > Place about 1 1/2 cups Red Sauce in the bottom of a large baking dish.  Stuff each shell 3/4 full and place shell seam side down in rows, shells touching.  Pour just enough sauce on top of shells to keep  them moist.  Reserve any extra sauce for serving or other future pasta creation or freeze it.  Shells should not be fully submerged.  Cover the pan with foil and bake on 350 degrees for 25 minutes.  Remove foil cover, then top with 1/2 cup finely grated Parmigiano combined with 2 cups grated Mozzarella.  Continue to bake just until top cheese is melted and bubbly - total bake time is normally about 40-45 minutes.  Let cool 15-20 minutes prior to serving. 

SERVING OPTIONS:

Drizzle a squiggle of white Alfredo sauce over plated shells and sprinkle with chopped fresh parsley/green scallions and large shards of Parmigiano.   

OPTIONS:

Prepare one pan using Red Sauce and another using Alfredo sauce.  Shells freeze well. 

ENJOY!