Ingredients

• ½ c Pine nuts
• Salt to taste
• 1 c Reduced-fat ricotta
• Pepper to taste
• 2 T Chopped fresh mint leaves
• 8 oz Rotelle or orecchiete pasta
• 2 T Olive oil
• ½ c Grated Parmesan cheese
• 2 Garlic cloves, minced
• 1 sm Onion, chopped
• 4 Plum tomatoes, chopped
• Fresh basil leaves, chopped

Directions

In a medium skillet, toast pine nuts over medium heat until light brown, 4-5 minutes, shaking pan frequently. Cool and combine with ricotta and mint.
In a skillet, heat oil and saute garlic and onion 2 minutes. Add chopped tomatoes and cook 2-3 minutes. Add basil, salt and pepper and cook another minute or two. Stir in ricotta mixture and cook over very low heat 1 minute.
Cook pasta until almost al dente. Drain and return to pot; stir in sauce and ¼ cup Parmesan cheese. Cook over low heat until pasta is cooked. Spoon into warm dishes and sprinkle with additional Parmesan cheese, if desired.

Ingredients

• 4 T Butter
• 6 T Parmesan cheese
• 8 oz Fettuccine
• ½ c Heavy cream
• Salt and pepper to taste

Directions

Melt butter in a small saucepan over a low heat. Off the heat add the cream and the grated parmesan. Put back on the fire to heat the sauce through and melt the cheese. Do not boil. Stir in the salt and pepper.
Cook the fettuccine in plenty of boiling salted water. Drain well. Combine the noodles and the sauce and leave to stand covered for two minutes before serving.

Ingredients

• ½ lb Butter, softened
• 1 Egg yolk
• ¼ c Heavy cream
• ½ c Freshly grated parmesan Cheese
• 1 tb Salt
• 1 lb Fresh fettuccine
• Salt and pepper

Directions

Beat butter until light & fluffy.
Slowly add the egg yolk & cream, beating constantly.
Add grated cheese, a few tablespoons at a time, beating after each addition.
In a large pan, bring approximately 8 quarts of water to boil; add salt & very gently drop in the Fettuccine.
Stir with a wooden spoon for a few moments to separate the noodles, & cook for about 7 minutes, or until tender. The pasta should be al dente.
Drain the fettuccine into a colander and place in a large heated serving bowl.
Add the creamed butter & cheese immediately; toss very gently & season generously with salt & pepper.

Ingredients

• 1 lb Italian sausage, raw, cut into 1-1/2” chunks
• ½ t Basil
• ¼ c Olive oil
• ¼ c Red wine
• 1 t Garlic, minced
• ¼ c Grated Italian cheese
• 1 sm Onion, diced
• ¼ c Tomato paste
• 1 cn Tomatoes, diced (16 oz)
• 1 cn VEG-ALL Mixed Vegetables, with liquid (16 oz)
• 1 t Oregano

Directions

1. Saute Italian sausage in olive oil until meat is no longer pink.
2. Add onions and garlic and saute until onions are soft.
3. Add tomato paste, tomatoes, VEG-ALL and seasonings; simmer 15 minutes with sausage mixture.
4. Add red wine to tomato-sausage mixture and place in casserole dish.
5. Sprinkle cheese over top and bake at 350’F. for 20 minutes

Ingredients

• 4 tb Olive oil
• 1 Garlic clove finely minced
• 1 tb Parsley; fresh - chopped
• ½ c Raisins; dark seedless
• ½ ts Salt
• 1 ½ c Rice; short grain
• 3 c Broth; hot
• Pepper; black

Directions

Heat oil in large skillet. Add garlic, parsley and rice. Cook over high heat, stirring with wooden spoon, till garlic begins to discolour. Add raisins and salt. Add hot broth, ¼ cup at a time and continue to cook, uncovered over high heat till rice is done - about 15 minutes in all. Taste for salt and pepper and add if necessary.
Serve hot or at room temperature.

Ingredients

• 1 chicken, cut up
• 1 bay leaf
• 1 clove garlic, peeled
• 1/4 cup flour
• 1 teaspoons salt
• 1/4 teaspoon pepper
• 1 can tomatoes (28 oz)
• 6 oz. can tomato paste
• 2 teaspoons sugar

Directions

Rub chicken with garlic. Mince garlic and save.

Combine flour, 1 tsp. salt, and pepper in large paper bag; shake chicken pieces until coated.

Heat oil in Dutch oven. Brown chicken a few pieces at a time on all sides; drain on absorbent paper. Pour off any oil remaining in pan. Return chicken to Dutch oven.
Add garlic, tomatoes, tomato paste, onions, sugar, 1 tsp salt, and bay leaf. Cover. Basting occasionally with sauce in the pan; simmer 1 hour or until chicken is tender.

Ingredients

• 3 T Salt
• 1 lb Rigatoni
• ½ c Shredded swiss cheese
• ½ c Shredded fontina
• ½ c Shredded mozzarella
• 1 c Heavy cream
• ½ c Grated parmesan
• ½ t Nutmeg

Directions

Preheat oven to 375 degrees. In lots of boiling water, add the salt and rigatoni. Cook until super al dante as they are going into the oven. Drain and rinse in cold water. In a large bowl, mix the butter into the pasta until it is well coated. Add the three cheeses and the cream. Toss well and add ½ the parmigiano while tossing. Place in a buttered casserole and sprinkle the remaining parmigiano on top. Sprinkle the nutmeg over everything and bake for 15 to 20 minutes. When the top of the pasta has turned golden brown, it is done.

Ingredients

• 1 lb Rigatoni
• 3 T Salt
• 6 T Butter, sweet
• ½ lb Sliced fontina cheese
• 2 pn Nutmeg
• 1 c Parmigiano cheese
• 2 pn Black pepper

Directions

Preheat oven to 400 degrees. Cook the rigatoni in 5 to 6 quarts salted boiling water until extra al dante (they will finish cooking in the oven). Drain well and place in a large bowl. Add 2/3 of the butter, ½ of the parmigiano, and nutmeg and mix well until all the pasta is coated. In a buttered baking dish, make a layer of the pasta, a layer of the fontina cheese, sprinkle with the parmigiano, and repeat the process until the pasta is used up, ending with a layer of the fontina on top. Sprinkle with parmigiano and black pepper and dot with the remaining butter. Bake for 15 minutes, or until the cheese is melted. May be served on flat plates.

Ingredients

• 15 oz Tortellini; cheese
• 1 ½ c Whipping cream
• 1 x Nutmeg; freshly grated pinch
• 6 T Parmesan; freshly grated
• ¾ c Peas; frozen tiny thawed dry
• 1 ½ oz Prosciutto; fat trimmed cut
• Salt and freshly ground pepper

Directions

Cook tortellini in large pot of boiling salted water until barely tender, stirring occasionally to prevent sticking. Drain thoroughly. Meanwhile, bring cream to boil in heavy large saucepan. Reduce heat.
Add nutmeg and simmer until slightly thickened, about 8 minutes. Return tortellini to pot. Add warm cream, Parmesan, peas and prosciutto. Simmer over low heat until tortellini are tender and sauce thickens, stirring occasionally, about 4 minutes. Season with salt and pepper. Divide among four warm bowls and serve.

Ingredients

• 8 ounces uncooked ziti or other tubular pasta (about 2 1/4 cups)
• 1 package (9 ounce) frozen broccoli cuts
• 2 cups shredded mozzarella cheese (8 ounce)
• 1 clove garlic - finely chopped
• 1 jar (17 ounce) Alfredo pasta sauce
• 1 can (14.5 ounce) Italian-style diced tomatoes - undrained
• 2 teaspoons butter or margarine - melted
• 2 Tablespoons Italian-style dry bread crumbs

Directions

1. Heat oven to 350 F. degrees. Cook pasta as directed on package - except add broccoli during last minute of cook time. Drain.
2. Stir together pasta mixture, cheese, garlic, Alfredo pasta sauce and tomatoes in same saucepan. Spoon into ungreased 2 quart casserole
3. Stir together melted butter and bread crumbs. Sprinkle over pasta mixture.
4. Bake about 20 minutes or until hot and top is a golden brown.

Serves 5