Carol’s Comfort Foods

Obviously, I haven’t really met a homemade mac and cheese that I didn’t like.  That said, stovetop varieties typically leave a bit to desire, however if you want to get it to the table in a jiffy, usually the stovetop is the preferred method.  If you’re in a hurry, baking in the oven for 30-40 minutes, just takes too long.  Recently, I found a recipe in the Atlanta Journal-Constitution that recommended a great compromise – last minute broiling.  It only takes a few minutes, but still gives you that lightly browned top and a bit of a crunch.  I added the bread crumbs and Parmesan cheese for that extra crunch.  Here’s the recipe:

INGREDIENTS

¾ lb farfalle or elbow pasta

8 ounces extra-sharp or sharp cheddar cheese, grated and divided

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk

½ cup plain bread crumbs

½ cup grated Parmesan cheese

PREPARATION

Position an oven rack in the top of the oven.  Preheat the broiler (make sure your oven is impeccably clean).  Lightly coat an 8×8 inch baking pan with nonstick spray.  Prepare the pasta according to the package’s instructions.  Meanwhile, set aside ¾ cup of cheese.  In a small saucepan, melt the butter and stir in the flour.  Continue to cook for 1-2 minutes, until well combined.  Slowly, whisk in the milk, stirring frequently, until the mixture thickens, about 5 minutes.  Add the cheese and stir until melted. 

Add the drained pasta and stir to coat with sauce.  Season to taste with salt and freshly grated black pepper.  Transfer mixture to the baking dish and sprinkle with the reserved cheddar cheese, bread crumbs and Parmesan cheese.  Broil until bubbly, approximately 2-3 minutes.  Make sure that you watch closely to make sure that the mac and cheese doesn’t overly brown.

Remove from oven and let cook for a few minutes and then serve. 

Creamy and Delicious

On the table in 30 minutes

Penne Pasta with Goat Cheese, Canadian Bacon and Basil with Toasted Walnuts

Yield:  4-6 Servings

INGREDIENTS

4 tablespoons unsalted butter

8 ounces mini penne pasta

3 ounces Canadian bacon, rind removed and cut into small pieces

2 gloves garlic, finely chopped

½ - ¾ cup heavy cream

4-6 ounces grated Parmesan cheese

½ cup walnuts, toasted and chopped for garnish

Salt and fresh grated black pepper

PREPARATION

Cook pasta as directed, drain and set aside in a large bowl.

In a large skillet, melt butter and then add garlic and chopped Canadian bacon.  Sauté for 3-4 minutes to soften garlic and lightly brown the bacon.  Stir frequently and make sure that the garlic does not burn.  Lower the heat and add heavy cream to garlic and bacon mixture.  Gently bring it to a simmer, stirring constantly.  Remove from heat and pour sauce over the pasta.  Add goat cheese, Parmesan cheese, basil and toss gently.  Season with salt and black pepper.

To serve, plate and sprinkle with toasted walnuts and fresh chopped basil.

Yield:  4-6 Servings

INGREDIENTS

4 tablespoons (1/2 stick) unsalted butter

8 ounces Gorgonzola cheese, crumbled into small pieces

1 ¼ cups heavy cream

8 ounces fresh spinach, stemmed, rinsed well and coarsely chopped

1 cup freshly grated Parmesan cheese

Salt and freshly ground pepper

1 lb spaghetti or penne pasta

3 tablespoons pine nuts, lightly toasted

PREPARATION

In a large skillet, melt the butter over medium heat.  Gradually add the Gorgonzola and stir until it’s melted and smooth.  Add the cream and cook, on low heat, stirring frequently, until the sauce has thickened, about 5-7 minutes.  Remove from heat, while you cook pasta, per instructions and drain.  Set aside.  Over low heat, add the spinach and ½ of Parmesan cheese to the sauce mixture and bring to a simmer, stirring until the spinach begins to wilt.  Add the hot pasta and toss with cheese mixture.  Serve immediately and garnish with toasted pine nuts and the remaining Parmesan cheese.  Source:  Sarah Leah Chase - Cold Weather Cooking - 1990

Yield: 4 Servings

INGREDIENTS

4 bacon slices, fried and crumbled

6 green onions (onion and ½ of green) – finely chopped

1 lb Orecciette pasta or small shells

2 large eggs, room temperature

¾ cup finely grated Parmesan cheese

1 tablespoon freshly chopped Italian parsley

¼ cup heavy whipping cream

PREPARATION

Cook bacon in large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Remove all but 3 tablespoons fat from the skillet. Add chopped green onions and saute’ them over medium heat until just tender. Set aside.

Cook pasta in large pot of boiling water until tender. Drain, reserving ¼ cup of pasta cooking liquid. Whisk eggs and ½ cup Parmesan cheese in medium bowl to blend. Gradually whisk reserved pasta cooking liquid. Set aside. Add back the sauted green onions to the skillet, along with the pasta. Stir to heat. Remove skillet from heat and add the egg mixture and stir until the sauce is creamy and the eggs are no longer raw. Return to heat and stir in ¼ cup heavy whipping cream into the pasta mixture and heat until warm. Stir in crumbled bacon, parsley and more Parmesan cheese, if desired. Garnish pasta with grated Parmesan cheese and green onions.

Adapted – Bon Appetit – April 2008

Yield: 4 Servings

INGREDIENTS

¼ stick of unsalted butter

2 cloves garlic, finely chopped

2 tablespoons fresh basil, chopped into chiffonade

9 ounces package mini penne pasta

1 cup heavy whipping cream or half and half

3 cups pulled cooked chicken meat

1 cup roasted red peppers, sliced

1 cup grated Parmesan cheese

Salt and freshly grated pepper, to taste

PREPARATION

Cook the pasta according to package instructions.  Drain pasta and set aside. 

While pasta is cooking, melt butter in a large skillet and then add the chopped garlic.  Saute over medium heat until the garlic is soft.  Add the pulled chicken, whipping cream, basil and roasted red peppers, heat until hot, approximately 3-5 minutes.  Season with salt and pepper to taste.

Add the cooked pasta and Parmesan cheese to the chicken mixture and toss.  Pile pasta onto large serving platter and garnish with additional chopped fresh basil.  Serve with additional Parmesan cheese. 

Yield:  4 Servings

INGREDIENTS

2 tablespoons extra virgin olive oil

2 cloves garlic, finely chopped

2 shallots, finely chopped

1 small zucchini, chopped

1 cup shredded carrots, chopped

1 teaspoon curry powder

3 cups chicken stock

1 cup orzo pasta

½ cup grated Parmigiano-Reggiano

3 tablespoons flat leaf parsley, chopped

1 cup frozen peas

Salt and freshly grated pepper

PREPARATION

Heat a medium skillet over medium high heat.  Add olive oil, swirling to coat pan.  Add garlic, shallots, zucchini and carrots.  Saute for 5 minutes.  Add curry, chicken stock and bring to a boil.  Add orzo and bring to a boil.  Cover and reduce heat to medium.  Cook, stirring occasionally until pasta absorbs the liquid and is al dente in texture, approximately 10 minutes.  Uncover and stir in cheese, parsley and peas.  Season with salt and freshly grated pepper, to taste.

Rachael Ray - Food Network - Episode# TM1E02 - 2006

Yield: 6 Servings

INGREDIENTS

2 boneless chicken breasts, diced into 2-inch cubes

2 tablespoons olive oil

½ medium sweet onion, finely chopped

2 gloves garlic, finely chopped

½ cup low-sodium chicken stock

4 tablespoons fresh basil, chopped; extra for garnish

¾ cup freshly grated parmesan cheese; more for garnish

¼ cup heavy cream

½ lb orzo pasta

Salt and freshly grated pepper to taste

PREPARATION

Prepare orzo as directed.  Drain and set aside.  In a large skillet, heat olive oil and add chopped onions.  Cook until the onions are tender and translucent.  Add the diced chicken and chopped garlic.  Over medium heat, cook until the chicken is tender and garlic softened, but make sure that the garlic does not burn, this is about 10 minutes.  Add the chicken stock and simmer for another 10 minutes.  Slowly add the heavy cream and fresh basil, bring to a simmer.  Remove from heat and add the cooked orzo and parmesan cheese.  Stir well, adding more grated cheese or cream to obtain the desired consistency.  Garnish with extra basil and parmesan cheese.

Orzo (OHR-zoh) – In Italian this means “barley”, but it’s actually small rice-shaped pasta, that is smaller in size than a pine nut. Orzo is ideal for soups and can be used as a substitute for rice.

Yield: 6 Servings

INGREDIENTS

1 pound orzo

2 tablespoons olive oil

1 large shallot, finely chopped

1 garlic clove, minced

1 (14.5 ounce) can diced tomatoes, juices drained

1-1/4 cups whipping cream

1 cup frozen peas thawed

¾ cup freshly grated Parmesan cheese

Salt and freshly grated black pepper 

PREPARATION

Bring a heavy saucepan of salted water to boil over high heat. Add the orzo and cook until tender, about 8 minutes, stirring often. Drain, reserving 1 cup of the cooking liquid. Meanwhile, heat the oil in a heavy, large frying pan over medium heat. Add the shallot and garlic and saute until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan cheese to the mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and freshly grated black pepper and serve. 

Source:  Giada De Laurentis - FoodNetwork - Episode #El1F01

Serves 6

INGREDIENTS

8 ounces of Ziti pasta, uncooked

¾ lb ground beef

3 cups or 28 ounce jar of good spaghetti sauce

1 ¾ cups of ricotta cheese

2 cups shredded mozzarella cheese

1 tablespoon fresh basil – roughly chopped

½ teaspoon salt

Salt and fresh grated pepper to taste

Grated Parmesan cheese

PREPARATION

Preheat oven to 350 degrees F

Cook pasta according to package instructions. In large skillet over medium heat, brown meat until thoroughly cooked. Drain. Stir in spaghetti sauce and simmer for about 10 minutes. In a small bowl, stir together the ricotta cheese, 1 cup mozzarella cheese, basil, salt and pepper. Set aside. Toss hot pasta with the meat sauce. In a 9×13x2 inch baking pan, spoon ½ of the pasta mixture into the pan. Spread the ricotta cheese mixture over the top. Layer the remaining pasta over ricotta mixture and then sprinkle top with the remaining cup of mozzarella cheese and grated Parmesan cheese. Cover and bake for approximately 25-30 minutes. During final 5 minutes of baking, remove cover and allow cheese to lightly brown. Remove from oven and let sit for 5 minutes before serving.

Serves 6-8

INGREDIENTS

4 cups elbow macaroni – cooked al dente

2 cans white premium tuna – drained

1 cup frozen peas or other favorite vegetable, thawed

Sauce

4 tablespoons unsalted butter

5 tablespoons all purpose flour

5 green onions – finely chopped, including green tops

2 cups milk or half and half

1 cup sharp cheddar cheese - grated

1 teaspoon smoked paprika

Salt and grated black pepper to taste

1-2 cups Panko bread crumbs

PREPARATION

Preheat oven to 350 degrees F

Cook the elbow macaroni as instructed, drain and place in large mixing bowl. To the macaroni, add 2 cans of premium white tuna and peas. Set aside. To make the sauce, melt butter in saucepan over medium heat. Add the green onions and saute for 2-3 minutes over medium heat until the onions are softened. Add the flour and stir until thoroughly blended and continue to cook over medium heat for 2-3 minutes. Slowly incorporate small amounts of milk to the flour mixture, whisking constantly to ensure that there are no lumps. Continue to stir the sauce until it becomes thickened – approximately 10 minutes. After sauce has thickened, add the grated cheddar cheese, paprika and salt and pepper to taste. Combine the sauce mixture with the macaroni, tuna and peas. Stir thoroughly and pour into a 2 quart casserole. In a small skillet, melt 2-3 tablespoons of butter and add the Panko bread crumbs. Saute lightly until the bread crumbs are coated with the butter. Sprinkle bread crumbs over the top of the casserole. Bake in 350 degree F oven for approximately 30-35 minutes, until the bread crumbs are lightly browned and the casserole is bubbly hot.

Serves 6-8

INGREDIENTS

Alfredo Sauce

8 ounces unsalted butter

1 ½ cups heavy whipping cream

1 ½ cups freshly grated Parmesan cheese

Freshly grated white or black pepper

Ricotta Cheese Mixture

2 cups ricotta cheese

1/3 cup freshly grated Parmesan cheese

¾ cup shredded mozzarella cheese

2 tablespoons chopped green onion

2 teaspoons freshly chopped parsley

½ teaspoon salt

½ teaspoon freshly grated black pepper

2 teaspoons freshly chopped basil

1 teaspoon dried oregano

1 ½ cups prepared Alfredo sauce

Vegetables

2 cups chopped carrots

1 cup chopped onions

1 tablespoon butter

2 cups chopped red bell pepper

2 cups chopped green bell pepper

2 cups broccoli florets

Fresh mozzarella slices – approximately 16 – ¼ inch slices

1 box of dry lasagna noodles

PREPARATION

Preheat oven to 350 degrees F

Cook the lasagna noodles as instructed, drain and set aside.

Alfredo Sauce: In a small saucepan over low heat, melt butter and then stir in Parmesan cheese until thoroughly blended in. Remove from heat and set aside to cool. When cool, measure out 1 ¼ cups of the sauce. Set aside the remaining sauce in the refrigerator, until serving time.

Ricotta Cheese Mixture: Combine ricotta cheese, 1/3 cup Parmesan cheese, ¾ cup shredded Mozzarella cheese, 2 tablespoons of green onions, 2 teaspoons chopped parsley, ½ teaspoon salt, ½ teaspoon pepper, 1 teaspoon dried oregano, 1 teaspoon basil and 1 ½ cups cooled Alfredo sauce. Blend well and set aside.

In a large skillet, melt 1 tablespoon butter and add 1 tablespoon of olive oil. Add onions, carrots, broccoli and peppers. Saute’ lightly until the onions are translucent.

Grease bottom and sides of 13×9x2 inch baking dish. Lay out 4 cooked lasagna noodle strips to cover entire bottom of the baking pan. Spread 1¼ cups of the Ricotta cheese mixture evenly over the strips. Top with approximately 1/3 of the vegetable mixture and then place fresh mozzarella slices over the veggie mixture (6-8 per layer). Continue process with remaining noodles, veggies and sliced mozzarella cheese. Should make about 3 layers; finish off with a noodle layer on top. Spread top with approximately ½ of the reserved Alfredo sauce and sprinkle with grated mozzarella cheese. Cover lasagna with foil and bake in 350 degree oven for approximately 45-50 minutes. During the last 10 minutes of baking, remove the foil, so the cheese will get lightly browned. Remove from oven and let sit for about 15 minutes before serving.

This is an “over the top” variation on the standard macaroni and cheese. The different types of cheeses used, herbs and the pancetta give it more depth than your typical mac and cheese dish. If you want to impress your fellow mac and cheese aficionados, this one will do it!

Serves 4-6

INGREDIENTS

1 tablespoon olive oil

1-inch thick piece of pancetta, cut into small dice

3 cloves garlic, finely chopped

3 tablespoons all purpose flour

6 to 7 cups whole milk, heated

4 large egg yolks, lightly whisked

2 teaspoons finely chopped fresh thyme leaves

1 teaspoon cayenne pepper

2 cups freshly grated Asiago cheese, plus more for the top

1 ½ cups Irish White Cheddar, plus more for the top

1 ½ cups Mountain Valley Cheddar, plus more for the top

1 cup grated Fontina cheese, plus more for the top

½ cup freshly grated Parmigiano Reggiano, plus more for the top

Salt and freshly grated black pepper

1 pound elbow macaroni, cooked just under al dente

½ cup coarsely chopped flat-leaf parsley

PREPARATION

Preheat oven to 350 degrees F. Butter the bottom and sides of a 3 quart baking dish and set aside. Heat the oil in a large sauté pan over medium heat. Add the pancetta and cook until golden brown on all sides. Remove with a slotted spoon to a plate lined with paper towels.

Add the garlic and cook until lightly golden brown. Whisk in the flour and cook for 1 to 2 minutes. Whisk in 6 cups of hot milk, increase the heat to high and cook, whisking constantly until thickened, 3 to 5 minutes. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes. Remove from the heat and whisk in the thyme, cayenne, and all of the cheese until completely melted, season with salt and pepper. If the mixture appears to thick, add some of the remaining milk, ¼ cup at a time.

Place the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta and parsley and stir until combined. Transfer the mixture to the prepared pan. Combine together additional Asiago, Cheddars, Fontina and Parmesan in a bowl and sprinkly evenly over the top of the macaroni. Bake in the oven until heated through and the top is lightly golden brown, 12 to 15 minutes. Remove from the oven and let rest for 10 minutes before serving.

Source: Bobby Flay – Food Network – Episode# BT0204

Serves 6-8

INGREDIENTS

½ lb elbow macaroni

3 tablespoons butter

3 tablespoons flour

1 tablespoon powdered mustard

3 cups milk

½ cup yellow onion, finely diced

1 bay leaf

1 teaspoon smoked paprika

1 large egg

16 ounces sharp cheddar cheese, shredded

1 teaspoon kosher salt

Fresh grated black pepper

Topping

3 tablespoons butter

1 ½ cup panko bread crumbs

PREPARATION

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente. While the pasta is cooking, in a separate pot, melt the butter. Whisk in flour and mustard and stir for about 3-5 minutes. Make sure it doesn’t have any lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. Temper in the egg.* Stir in ¾ of the cheese. Season with salt and pepper. Fold the macaroni into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a sauté pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs and bake for 30 minutes, until lightly browned and bubbly. Remove from the oven and let it rest for five minutes before serving.

*Tempering: Cooking term where you slightly warm the egg mixture, prior to introducing it into the sauce. To temper, you need to add a small amount of the hot sauce mixture into the beaten egg and whisk it rapidly to make sure that the eggs do not solidify. Once the hot sauce is fully incorporated into the egg, you can then add the egg into your saucepan. If you add the egg to the sauce without tempering, your egg will scramble in the hot sauce!

Source: Alton Brown – Food Network – Episode EA1E10

Spaghetti and Meatballs

Serves 6

INGREDIENTS

Extra-virgin olive oil

1 onion – finely chopped

3 cloves garlic – chopped

2 tablespoons roughly chopped fresh parsley

1 – 1 ½ cups bread crumbs

3 lbs ground beef or split 50/50 with ground beef and ground pork

1 large egg

5 cups heated tomato-basil sauce, you can use homemade or good jarred sauce like Classico

½ cup freshly grated Parmigiano-Reggiano

½ lb mozzarella cheese - grated

4 fresh basil leaves – roughly chopped

1 lb spaghetti

PREPARATION

Preheat oven to 350 degrees F

Heat 2-3 tablespoons olive oil in a large skillet over medium heat. Add the onion, garlic and parsley and cook until the onions are soft and translucent, about 7-10 minutes. Remove the skillet from heat and let mixture cool.

In a large bowl, add the meat, egg, parmesan cheese and bread crumbs. Mix well and season with salt and freshly grated black pepper. Divide meat mixture and shape into good sized meatballs – about 10-12. Place meatballs in large skillet and brown for about 10 minutes. Place the meatballs in 9×12 baking pan and spoon about one half of the sauce of the meatballs. Sprinkle with mozzarella cheese and bake the meatballs for about 20-25 minutes or until cooked through.

While meatballs are baking, heat water for the spaghetti and cook according to instructions on package. Drain and place spaghetti on large serving platter. Pour the remaining tomato sauce over the spaghetti and mix well. Spoon the meatballs on top of the spaghetti and garnish with basil leaves and sprinkle with grated parmesan cheese.

Adapted: Tyler Florence – Food Network – “Tyler’s Ultimate”

PASTA WITH GARLIC AND PARSLEY

This recipe is quick and easy with ingredients that you usually have on hand in your pantry. 

Serves 4

INGREDIENTS

¼ cup unsalted butter

¼ cup good olive oil

½ cup garlic – finely chopped

½ cup Italian parsley – finely chopped

½ cup grated Parmesan cheese

½ cup half and half (if desired)

Pasta – prepared per instructions

PREPARATION

Add butter and olive oil in a skillet and heat over medium-low heat until the butter is melted.  Add the garlic and cook slowly until soft, make sure that the garlic doesn’t burn.  Stir in the parsley and cook for approximately 2 minutes.  If desired, add in the half and half and heat until barely simmering. 

Remove sauce from heat, pour over hot pasta and toss with plenty of grated Parmesan cheese.  Salt and pepper to taste.

LINGUINE WITH GORGONZOLA

4-6 Servings

INGREDIENTS

6 ounces Gorgonzola cheese, cut into small pieces

1 cup whipping cream or half and half

¾ pound linguine

Grated pepper

2/3 cup grated Parmigiano-Reggiano

½ cup toasted walnuts

½ cup toasted pecans

PREPARATION

Toast nuts in 350 degree F oven for approximately 5-7 minutes.  Remove from oven and cool.  Chop toasted nuts and combine.

Place Gorgonzola cheese in a heavy large skillet and gradually whisk in the cream.  Cook over medium heat until the cheese melts and the cream thickens, whisking frequently, approximately 3 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until al dente, stirring occasionally to prevent sticking.  Drain well.

Add pasta to sauce in the skillet and toss until coated with sauce.  Sprinkle in the Parmigiano-Reggiano and stir until cheese is melted. 

Season generously with freshly grated pepper and divide between serving plates.  Sprinkle each serving with the toasted nut mixture.

INGREDIENTS

Kosher salt

1 lb elbow macaroni

4 cups milk

2-3 sprigs thyme

4 cloves garlic – finely chopped

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

5 ½ cups shredded sharp white or yellow Cheddar cheese

Freshly ground black pepper

¼ cup chopped parsley

1 large onion – diced

4 large slices of bacon – sliced crosswise into thin strips

PREPARATION

Bring a pot of salted water to boil over high heat. Add the macaroni and cook for 8-9 minutes, until al dente. Drain. Preheat oven to 400 degrees. In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. String the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and parsley and fold that all in to coat the macaroni and cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 ½ cups cheese. Bake for 30 minutes, or until hot and bubbly.

While macaroni and cheese bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper. To serve, scatter the bacon mixture over the macaroni and cheese.

Source: Tyler Florence – Food Network – “Tyler’s Ultimate”

Serves 6

INGREDIENTS

1 lb fettuccine or other pasta

1 stick of unsalted butter

¼ cup finely chopped parsley

4 cloves of garlic – finely chopped

1 pint or 16 ounces of heavy whipping cream

1 cup grated Parmigiano-Reggiano

Salt and pepper, to taste

PREPARATION

Prepare pasta according to directions.

While pasta is cooking, in a large skillet, melt butter and then add garlic. Saute for approximately 1-2 minutes until garlic is softened, but not browned. Add whipping cream and slowly heat.

When pasta is cooked, drain thoroughly in a colander and place in a large bowl. Pour the cream mixture over the hot pasta and add the Parmesan-Reggiano cheese, chopped parsley, salt and grated black pepper. Toss until the cheese melts and the sauce will thicken.

Plate and garnish with chopped parsley.

CHICKEN WITH LINGUINE IN BASIL CREAM SAUCE

Makes 4-6 servings

INGREDIENTS

Chicken

4-6 boneless, skinless chicken breasts

Olive oil

Kosher salt and pepper

Basil Cream Sauce

1 ½ cups fresh basil leaves

½ cup Parmigiano-Reggiano

2 ounces walnuts

Olive oil

4 cloves garlic

¼ cup olive oil

1 pint or 16 ounces of heavy whipping cream

Linguine Pasta

PREPARATION

Preheat oven to 350 degrees F

Chicken

Rub chicken breasts lightly with olive oil and season with grated black pepper and salt. Place on a shallow baking sheet and bake in oven for approximately 30-35 minutes.

While chicken is baking, in food processor, combine basil leaves and garlic. Begin processing and pour olive oil in a steady stream. Process until mixture begins to emulsify. Add walnuts and parmesan cheese and process for about 1 minute.

Heat whipping cream in saucepan until it begins to simmer. Slowly pour about ½ half of cream mixture into the food processor and pulse for approximately 20 seconds until incorporated. Pour mixture back into the saucepan with remaining cream and simmer for about 5 minutes until thickened.

Cook linguine, per instructions and drain. Toss with basil cream sauce and additional Parmigiano-Reggiano. Season pasta with salt and grated black pepper, to taste.

To Serve: Plate the linguine and top with sliced chicken breasts. Sprinkle with additional cheese and garnish with fresh basil leaves.

ITALIAN SAUSAGE CASSEROLE

Serves 4-6

INGREDIENTS

1 lb ground beef

½ lb hot Italian sausage – removed from casing

1 cup chopped yellow onion

2 teaspoon oregano

Kosher salt and grated black pepper, to taste

1 can cheddar cheese soup

1 can tomato soup

1 can water

4 cups cooked penne pasta

Mozzarella cheese – grated

PREPARATION

Preheat oven to 400 degrees F

Prepare pasta per directions. Drain in colander and set aside.

In a large skillet, brown ground beef, sausage and onion with the oregano until done. Drain off any excess fat. Add the soups and 1 can of water. Combine the meat mixture with the pasta.

Pour mixture into a 2 quart casserole dish and bake for approximately 40 minutes in a 400 degree oven. Remove from oven and top with grated mozzarella cheese. Return to the oven for approximately 5-10 minutes until the cheese has melted.

PASTA e FAGIOLI SOUP

This is a hearty Italian classic that will warm you up on those cold winter days. Make a large stockpot of this soup and freeze it for a quick meal during the busy workweek.

Serves 6

INGREDIENTS

¼ cup extra-virgin olive oil

1 medium onion – chopped

2 cloves garlic – chopped fine

1 – 28 oz crushed tomatoes with puree

¼ cup chopped fresh basil

2 T chopped parsley

2 – 15 oz Italian cannellini beans

6 cups of chicken stock

Kosher salt and pepper to taste

8 oz mini penne or other small pasta

½ cup Parmesan-Reggiano

PREPARATION

Prepare pasta per instructions. When cooked, drain and set aside.

Heat olive oil in a medium stockpot. Add chopped onions and saute’ until they are soft and translucent. Add garlic and cook for one minute, making sure that it doesn’t burn. Add crushed tomatoes, basil and half of the parsley. Simmer for approximately 5 minutes and then add the chicken stock.

Bring soup to boil and then reduce to simmer. Cook for approximately 15-20 minutes. Add the pasta and bring back to simmer. Garnish with remainder of chopped parsley and Parmesan-Reggiano.

ITALIAN PASTA BAKE

This is an easy, quick meal and most of the ingredients can be found in your panty. Much more tasty and less sodium than those packaged meals. It’s a great for a midweek meal when you are busy with work or kids. Speaking of kids, mine love it!

Serves 4-6

INGREDIENTS

1 lb ground beef

5 cups cooked rottini pasta

1- 30-oz jar – Classico Pasta Sauce – tomato-basil or 4 cheeses

½ cup freshly grated Parmigiano-Reggiano

2 cups grated cheese – mixed mozzarella and cheddar

½ cup finely chopped basil

Salt and pepper

PREPARATION

Brown ground beef in a large skillet, until all the pink is gone. Drain any excess grease out of the pan. Add in pasta sauce, cooked pasta, parmesan cheese, and basil. Mix well and spoon into a prepared 9×12x2 inch baking dish. Top the casserole with 2 cups of mixed, grated cheeses.

Bake in 375 degree oven for approximately 20-30 minutes, until the cheese is melted and slightly browned. Remove from oven and let cool slightly. Serve with a simple green salad.