Rigatoni and Ragu

Okay, I cannot resist - this is so good and so hearty - esp. great before the weather gets too warm.  This is not the jar stuff!


Submitted by:  Paula Penman
 (Check out her blog "The Extraordinary Mother" )

Cook time:  30 min

Ingredients:
     -  Extra-virgin olive oil
     -  3 cloves garlic, minced
     -  Pasta - rigatoni (or rotini)
     -  1 large onion, chopped
     -  1/3 lb. ground beef
     -  1/3 lb. sweet Italian sausage (or hot sausage); casing removed
     -  1 green pepper, cored and chopped
     -  1 pkg mushrooms (optional)
     -  1/2 c. red wine
     -  1 can crushed tomatoes
     -  1 stalk celery, chopped
     -  1/2 c. frozen peas
     -  Optional seasonings to taste:  oregano, basil, pepper, nutmeg

Directions:

1)  Cook pasta according to package instructions.
2)  Heat oil in frying pan.  Add sausage and beef once hot.  Add oregano, basil and pepper; chop and stir until browned.
3)  In another pan, heat oil and add onion and garlic (garlic on top so it does not burn).  Cook until onion is translucent.
4)  Add carrots and mushrooms to onion mix and saute.  Add red wine and cook until absorbed.
5)  Add crushed tomatoes and meat mixtures.  Add oregano, bail and pepper.  Finish with a couple of sprinkles of nutmeg; mix.
6)  Allow to simmer 20-30 minutes until vegetables soften.  Add peas and cook until thawed.
7)  Serve over pasta and add Parmesan cheese if desired.

The Ultimate Lady's Cheesy Mac and Cheese

I don't always use all of the various cheese, but it still coms out so gooey and good  - one of my family's favorites!

Submitted by:  Tree
Created by:  Paula Deen

Preheat oven to:  350 degrees                               Cook time:  30-45 min

Ingredients:

     -  2 cups dried elbow macaroni (4 cups cooked)

     -  1/3 cup grated Cheddar
     -  1/3 cup grated Swiss
     -  1/3 cup grated Jack
     -  1/3 cup grated Colby
     -  1/3 cup grated Muenster
     -  1/3 cup grated Gouda
     -  1/2 cup Sour Cream
     -  4 Tbl. butter, cut into pieces
     -  6 eggs
     -  1/2 tsp. salt
     -  1/2 tsp. pepper
     -  1 cup milk
     -  Nonstick spray

Directions:
1)  Preheat oven.  In a large pot, bring water to a boil.  Season water with salt and cook macaroni until al dente, about 10 minutes.  Drain pasta and place in a large bowl and while pasta is still hot add all the cheeses.
2)  In a separate medium bowl, using a whisk, combine the sour cream, butter, eggs, salt, pepper and milk and add to the macaroni mixture.
3)  Spray casserole dish with nonstick spray and pour macaroni mixture into the dish.  Bake for 30-45 minutes or until golden brown.  Top with additional cheese, if desired.

Spaghetti with Spicy Turkey Meat Sauce

A new take on your favorite spaghetti dish!

Submitted by:  Dana Newbrough
Taken from:  Everyday with Rachel Ray

Serves:  4             Cook time:  30 min

Ingredients:

     -  1 lb. spaghetti noodles

     -  2 Tbl olive oil

     -  1 onion, chopped
     -  2 cloves garlic, thinly sliced
     -  1 lb. ground turkey
     -  Salt and pepper to taste
     -  1 (28 oz) can diced tomatoes
     -  1 tsp. crushed red pepper
     -  1/4 c. chopped parsley
     -  2 Tbl grated Parmesan, plus more for serving

Directions:
1)  In a large pot of boiling, salted water, cook the pasta according to package directions until al dente; drain, reserving 1 cup pasta cooking water.
2)  Meanwhile, in a large nonstick skillet, heat the olive oil over medium heat; add the onion and cook until softened, about 8 minutes.
3)  Add the garlic and cook for 1 minute more.  Increase heat to medium-high, crumble in the turkey and season with salt and pepper.  Cook until the turkey is just no longer pink, about 5 minutes.  Stir in the tomatoes and crushed red pepper and cook, stirring occassionally, until thickened - about 15 minutes.  Stir in parsley and cheese.
4)  Toss the pasta with the sauce and 1/2 cup reserved pasta cooking water, adding more water to thin the consistency, if desired.  Serve immediately with more cheese.

Beef and Mushroom Lasagna

Campbell's recipe, submitted by:  Karen Newbrough

Preheat oven to:  400 degrees                            Cook time:  30 min.

Ingredients:
     -  1 can (10 3/4 oz) Condensed cream of mushroom soup
     -  1/4 c. milk
     -  1 lb. ground beef
    -  2 c. Prego fresh Mushroom Italian Sauce
    -  9 cooked lasagna noodles
    -  1 c. shredded Italian blend or Mozzarella cheese

Directions:
1)  Heat oven to 400 degrees.  Stir soup and milk in small bowl until smooth
2)  Cook beef in skillet over medium-high heat until well browned - stirring often.  Pour off fat.  Stir in sauce.
3)  Layer 1/2 beef, 3 noodles, 1 c. soup in 2 qt shallow baking dish.  Top with 3 more noodles, remaining beef and soup.  Sprinkle with cheese and cover baking dish.
4)  Bake for 30 minutes then uncover dish.  Heat broiler and broil 4" from heat source for 2 minutes or until cheese lightly brown.  Let stand for 10 min.

Pesto Baked Ziti

Created by:  Heather Dawson

Preheat oven to:  375 degrees                        Cook time:  30 min.

Ingredients:
     -  3/4 lb. Italian turkey sausage, casings removed
     -  1 medium onion, chopped
     -  3 large garlic cloves, pressed
     -  1 (28 oz) can diced tomatoes
     -  3/4 c. pesto sauce
     -  10 oz penne pasta, cooked
     -  8 c. spinach leaves
     -  6 oz Mozzarella cheese, cubed
     -  1 c. grated Parmesan cheese (divided)

Directions:
1)  Cook sausage and garlic for ~10 min (until sausage is no longer pink).  Stir in tomatoes and let them cook for 1-2 minutes.  Add in the pesto sauce.
2)  In a separate bowl, combine cooked pasta (according to directions), spinach, mozzarella and 1/3 c. Parmesan cheese.  Stir into the sausage/tomato/pesto mix.  Mix well and transfer to a 13"x9" casserole dish.
3)  Sprinkle with remaining Parmesan.  Bake for 30 minutes at 375 degrees. 

Alternate version:  Add Marinera sauce to recipe to make sauce thicker.  Just as good without.

Chicken and Ravioli Carbonara

Submitted by:  Dana Newbrough

Cooking time:  15-20 min

Ingredients:
     -  2 Tbl. Italian dressing
     -  1 lb. bonless, skinless chicken breasts cut into 1/2" strips
     -  3/4 c. chicken broth
     -  1 pkg (9oz) refrigerated cheese-filled ravioli
     -  1/2 c. half and half
     -  4 slices bacon, crisply cooked and crumbled
     -  Shredded Parmesan & chopped fresh parsley (added to your liking)

Directions:
1)  Heat dressing over high heat in skillet.  Cook chicken in dressing 2-4 minutes, turning occassionally until brown.
2)  Add broth and ravioli to skillet.  Heat to boiling; reduce heat to medium.  Cook uncovered ~4 min or until ravioli are tender and almost all broth is evaporated.
3)  Stir in half and half; reduce heat to simmer.  Simmer uncovered 3-5 minutes or until sauce is hot and desired consistency.  Sprinkle with bacon, cheese and parsley.

Ravioli with Zucchini

Submitted by:  Mary De Bastos

Total time:  25 min

Ingredients:

      -  1 (9 oz) pkg refrigerated cheese-filled Ravioli

      -  3 c. julliene-cut zucchini

      -  1/2 c. sliced green onions

      -  1 med. red bell pepper, coarsely chopped

      -  1/2 tsp. garlic powder

      -  1/2 tsp. dried basil leaves

      -  1/4 tsp. salt

      -  1/8 tsp. pepper

      -  1/4 c. water

      -  1/2 tsp. chicken flavored instant bouillon

      -  1/4 c. shredded Mozzarella cheese

Directions:

1)  Cook ravioli according to desired doneness.  Spray large cooking skillet with non-stick cooking spray.  Heat over medium-high heat until hot.
2)  Add zucchini, onions, bell pepper, garlic powder, basil, salt and pepper.  Cook 3-5 minutes or until vegetables are crisp-tender.
3)  Drain ravioli; rinse with hot water.  Add ravioli, water and bouillon to vegetable mixture; mix gently.  Cook over medium-low heat 3-5 minutes more until thoroughly heated.  Add cheese and toss gently to combine.