Stovetop Macaroni & Cheese
We are all super busy this holiday season. Here is a quick meal to rely on while wrapping those presents. Add a salad and some garlic bread and you’ve got a full dinner that everyone will enjoy.
INGREDIENTS
1 ½ Cup Macaroni
¾ Ounces Cubed Provolone Cheese
¾ Ounces Cubed Cheddar Cheese
1 Cup Half & Half
½ Cup Coarsely Crushed Seasoned Croutons
Cook the macaroni according to the directions on the package. Remove from the stove and drain the pasta. Combine the cooked macaroni, half & half and the cheeses in a 2 quart saucepan. Cook over a medium heat for 8 minutes. Stir occasionally. Spoon the macaroni into a serving dish and sprinkle with the crushed croutons. Serves 2
Monday’s Mac & Cheese
So yummy for the tummy!
INGREDIENTS
8 Ounces Fusilli Pasta
1 Tablespoon Olive Oil
5 Tablespoons Butter
4 Tablespoons Flour
¼ Teaspoon Dry Mustard
½ Teaspoon Salt
1/8 Freshly Ground Pepper
1 Cup Milk
1 Cup Cream
2 Cups Shredded Sharp Cheddar Cheese
¾ Cup Breadcrumbs Tossed With 2 Tablespoons Melted Butter
Cook the pasta following the directions on the package. Make sure not to overcook the pasta though. Drain the pasta in a colander. Drizzle 1 tablespoon olive oil on the pasta and set aside. Butter a 2 quart baking dish and preheat the oven to 350° F. In a medium sized saucepan melt 4 tablespoons of butter over a medium low heat. Stir the flour into the butter until the butter is smooth and bubbly. Stir in the dry mustard, salt and pepper. Gradually add the milk and cream. Stir constantly. Continue to cook. Stir constantly until thickened. Add the cheese and continue to cook and stir until melted. Combine the pasta and the cheese sauce and turn into the prepared baking dish. Sprinkle with the buttered bread crumbs. Bake for 25 minutes until hot and bubbly. The top should be lightly browned. Serves 6
Camille’s Black Friday Pasta Salad
If you’re tired of cooking and want to lighten up a bit try making this Pasta Salad. It’s easy to make and is delicious. Happy shopping today!
INGREDIENTS
1 Pound Corkscrew Pasta
12 Ounces Marinated Artichoke Hearts
8 Ounces Cubed Smoked Mozzarella
8 Ounces Cubed Pepperoni
3 Tablespoons Chopped Peperoncini
¼ Cup Chopped Fresh Basil Leaves
½ Cup Halved Cherry Tomatoes
¼ Cup Chopped Kalamata Olives
Dressing
1 Clove Finely Chopped Garlic
2 Tablespoons Red Wine Vinegar
¼ Cup Olive Oil
1/3 Teaspoon Kosher Salt
1/3 Teaspoon Freshly Ground Black Pepper
Cook the pasta in a large pot of salted boiling water as directed on the package. Make sure that you don’t overcook the pasta as you always want it al dente. Drain well and cool. Drain and quarter the artichoke hearts. In a large bowl combine the pasta, artichoke hearts, mozzarella, pepperoni, tomatoes, peperoncini, olive and basil. Combine well. In a small bowl, whisk together the garlic, red wine vinegar, olive oil, salt and pepper. Toss the dressing with the pasta mixture. Serve chilled or room temperature. Serves 4
Penne alla Vodka
INGREDIENTS
2 Tablespoons Butter
2 Tablespoons Olive Oil
¼ Pound Diced Pancetta
1/3 Cup Vodka
28 Ounces Whole Tomatoes With Juice
1/3 Cup Heavy Cream
¼ Teaspoon Salt
¼ Teaspoon Freshly Ground Pepper
1 Pound Penne Pasta
½ Cup Freshly Grated Parmigianino Cheese
Italian Parsley For Garnish
Heat the butter and oil in a large skillet over a medium heat. Add the pancetta and stir until lightly colored. Turn the heat down and slowly add the vodka. Stir until most of the vodka has evaporated. Add the tomatoes and cream. Season with the salt and pepper. Simmer uncovered for 8 minutes until the sauce has become somewhat thick in consistency. In the mean time, cook the penne in boiling salted water according to the package directions. Drain the pasta and place in the skillet with the sauce. Add half of the Parmigianino and mix over a low heat until the pasta and sauce are combined. Remove from heat and serve. Garnish with a sprig of Italian Parsley. Serves 4
Penne With Garlic & Broccoli
I love pasta dishes of any type. Here is a simple vegetarian pasta dish that is easy to make a great for both weekends and week nights.
INGREDIENTS
8 Ounces Penne Pasta
4 Cups Broccoli Florets
2 Tablespoons Olive Oil
6 Cloves Sliced Garlic
¼ Cup Sliced Olives
¾ Cup Vegetable Broth
¼ Teaspoon Kosher Salt
¼ Teaspoon Freshly Ground Pepper
¼ Cup Grated Romano Cheese
Bring a large pot of lightly salted water to a boil. Add the penne pasta and cook according to the package directions. Add the broccoli to the pot during the final 2 minutes of cooking. Drain the pasta and broccoli. Heat 1 tablespoon of the olive oil in a large skillet over a medium high heat. Add the garlic and cook for 1 to 2 minutes until the garlic starts to brown. Stir in olives and cook for 1 minute more. Add the vegetable broth and bring to a boil. Stir in the pasta, broccoli, salt and pepper. Cook for 1 minute until hot. Remove from the heat and stir in the cheese. Serve immediately. Serves 2
Sausage Stuffed Manicotti
Bet you didn’t know that Manicotti means sleeves in Italian. Traditional manicotti is filled with ham and ricotta cheese. This recipe is made with sausage and spinach. Feel free to double this recipe if you are feeding a larger group or want lots of leftovers. This dish is made with a White Sauce and is delicious!
INGREDIENTS
½ Pound Italian Sausage
1 Medium Chopped Onion
1 Chopped Medium Red Bell Pepper
3 Cups Lightly Cooked Spinach
10 Manicotti
White Sauce
5 Tablespoons Butter
4 Tablespoons Unbleached Flour
2 Cups Milk
½ Teaspoon Salt
½ Teaspoon Freshly Ground Pepper
½ Pound Mozzarella Cheese
2 Cups Tomato Sauce
½ Cup Grated Parmesan Cheese
In a large pot bring water to a boil. Plunge the manicotti into the boiling water for 1 minute until al dente. Drain them and as soon as you can handle them stuff with the sausage – spinach mixture.
In a large skillet, sauté the sausage, the onion and the red bell pepper for 5 minutes. Add the spinach and mix well. Remove from the heat.
For the White Sauce melt the butter in a saucepan and stir in the flour. Cook gently for 2 minutes. Turn off the heat and whisk in the milk. Turn the heat back on and whisk until thickened. Season with the salt and pepper. Mix about ¼ of the sauce with the sausage-spinach mixture. Lay them side by side in a oiled baking dish that is just large enough to hold them in one layer. Slice the mozzarella and lay the slices over the manicotti. Spread the remaining white sauce over and then pour on the tomato sauce. Spread evenly over the top. Sprinkle on the Parmesan cheese and bake in a preheated 375° F oven for 30 minutes. Serves 5
Tomato Sauce
INGREDIENTS
16 Ounces Tomatoes (Canned)
1 Chopped Onion
1 Large Chopped Carrot
2 Chopped Garlic Cloves
¼ Cup Water
½ Teaspoon Sea Salt
½ Teaspoon Freshly Ground Pepper
Put all of the tomatoes, onion, carrot, salt, pepper and garlic together in a heavy saucepan. Cover and cook over a medium heat for 30 minutes. Stir occasionally. Add the water if the sauce gets too thick. In the food processor puree the tomato sauce. Use where needed. Makes 1 ¼ Cups
Goulash
Goulash, meaning herdsman, is a Hungarian meat and vegetable stew seasoned with paprika. There are many versions of this dish and each country tends to have their own Goulash. Goulash is popular in Hungry, Romania, Czech Republic, Slovakia, Austria, the United States, Germany, The Netherlands, northern Croatia and the Italian region of Friuli Venezia Giulia. This is the Goulash that I grew up on. It is totally a guilty pleasure.
INGREDIENTS
1 Cup Uncooked Macaroni or Rigatoni
1 Pound Ground Beef
1 Cup Sliced Mushrooms
½ Chopped Onion
2 Minced Garlic Cloves
16 Ounces Tomato Sauce
¾ Cup Water
1 Bay Leaf
1 Teaspoon Oregano
2 Tablespoons Paprika
½ Teaspoon Freshly Ground Pepper
½ Teaspoon Kosher Salt
Cook the noodles according to the package directions. Drain noodles and set aside. In a large skillet cook the ground beef with the minced garlic, onion and mushrooms until browned. Make sure to drain off the excess fat. Add the tomato sauce, water, bay leaf, oregano, paprika, ground pepper and salt to the ground beef mixture. Simmer for 20 minutes. Add the cooked noodles and simmer for another 5 minutes. Remove the bay leaf before serving. Serves 6
Cavatelli With Tomato & Feta Sauce
If you would like a nice variation on pasta night try this simple, but well put together pasta dish. If you love feta cheese then you’ll really love this sauce. Because feta is fairly salty you don’t need to add extra salt.
INGREDIENTS
1 Pound Cavatelli Pasta
3 Large Tomatoes
1/3 Cup Olive Oil
4 Minced Garlic Cloves
4 Chipolini Onions
3 Shallots
½ Cup Fresh Basil
½ Teaspoon Freshly Ground Pepper
¾ Cup Fresh Feta Cheese
Bring a large pot of salted water to a boil. Add the 3 whole tomatoes to the boiling water for 15 seconds and quickly remove. The skin should start to peel. Place the tomatoes immediately in cold water and then set aside for a moment. Now add the pasta to the boiling water and cook until al dente. While the pasta is cooking peel the blanched tomatoes and chop into coarse pieces. In a large skillet heat the olive oil over a medium heat. Stir in the minced garlic, chopped onions and shallots. Sauté until the onions and shallots sweat. Add the chopped tomatoes and fresh pepper. Cook until the tomatoes are extremely tender. Stir in the chopped feta cheese and cook for 15 minutes over a medium low heat. Stir occasionally. Finally add the chopped basil and cook for another 2 minutes. Turn the heat off and add the drained pasta to the skillet. Mix together the pasta and the sauce. Transfer to a serving dish. Serves 4
Summer Pasta Salad With Tomato, Fresh Mozzarella, Corn & Basil
A simple pasta dish that offers a winning summertime combination of tomatoes, corn, basil and fresh mozzarella. It is great for any backyard food affair because it goes with just about everything. Dress this salad just before serving as the pasta absorbs the dressing and you may need additional lemon juice or oil.
INGREDIENTS
1 Pound Penne Pasta
1 Tablespoon Salt
1 ½ Cups Fresh Corn
1 Tablespoon Olive Oil
1 ½ Cups Fresh Mozzarella (Cut Into Tiny Cubes)
4 Tomatoes (Cored & Diced)
Zest From 1 Lemon
1 Cube Basil Leaves (Rinsed & Dried)
Dressing
3 Tablespoons Fresh Lemon Juice
1 Tablespoon Aged Red Wine Vinegar
1 Teaspoon Finely Minced Garlic Clove
1/3 Cup Olive Oil
1 Tablespoon Olive Oil For Pasta
½ Teaspoon Salt
Bring the water to a boil and add 1 tablespoon salt. Add the pasta. About two minutes before the pasta is done add the corn. Continue cooking until the pasta is al dente. Drain both the pasta and corn. DO NOT rinse. Add 1 tablespoons olive oil to the cooling pasta to keep from sticking. Shake to distribute the oil and set aside to cool.
To make the dressing, whisk together the lemon juice, vinegar, garlic, olive oil and salt. Before serving, combine the pasta and corn with the fresh mozzarella, tomatoes and lemon zest. Mix in the dressing and gently slice the basil into thin strips and add to the salad. Serve immediately. Serves 10
Lobster Ravioli
Lobster Ravioli with tomato sauce is an elegant way to begin a meal or as a main course.
INGREDIENTS
1 Tablespoon Olive Oil
5 Peeled, Seeded & Chopped Large Ripe Tomatoes
½ Teaspoon Salt
½ Teaspoon Freshly Ground Pepper
¼ Cup Heavy Cream
12 Ounces Cooked Fresh Lobster Meat In Large Pieces
4 Tablespoons Freshly Grated Parmesan Cheese
Pasta Dough
1 Tablespoon Freshly Chopped Basil For Garnish
In a large saucepan heat olive oil over medium heat and add the tomatoes, salt and pepper. Turn the heat down to low and simmer for 20 minutes until slightly thick. Add the cream and cook an additional 5 minutes. Transfer to a food processor and puree until smooth. Put the tomato mixture back into the saucepan. In a small bowl combine the lobster, Parmesan cheese and 1/3 cup of the puree. Mix well. Lay a sheet of the pasta dough on a lightly floured counter. Place portions of the lobster filling at least 5 inches apart onto the pasta. Lay another sheet of the pasta on top and press down lightly. The lobster mixture should be about 3 ½ tablespoons for each ravioli. Using a pastry crimper, cut the dough into 4 inch squares. Make sure that the filling is in the center of each square. Repeat with the remaining dough. You should have enough extra dough to cover the filling on the third sheet of filling. Bring a large pot of salted water to a boil and drop in the ravioli. Cook for 3 minutes and drain. DO NOT RINSE! Heat the remaining tomato puree and ladle enough onto each plate to form a pool. Place the ravioli in the center and pour a bit more of the sauce on top. Sprinkle chopped basil on top and serve. Serves 6
PASTA DOUGH
2 Cups Unbleached Flour
3 Large Eggs
Place the flour in a food processor and with the motor running add the eggs one at a time. Continue processing for 20 seconds. Turn the dough out onto a lightly floured surface and knead until it has formed a smooth and firm ball. Cover with a dry kitchen towel and let rest for 35 minutes. Divide the ball of dough into five pieces and recover the four pieces with the same towel. Slightly roll one piece with a rolling pin. Lightly flour the dough on both sides. Roll the dough through the widest setting of a pasta machine. Fold the pasta in thirds and roll through the machine again. Repeat this four times folding the dough each time. Continue rolling the pasta through the machine. Gradually make the opening smaller until you arrive at the third thinnest setting. Run the dough through the machine one last time. Now cut for pasta. Repeat with the remaining four pieces of dough. Makes 1 pound of pasta
