Baked Rigatoni with Tiny Meatballs

Absolutely scrumptious. Wonderful for a cold night and/or a potluck.

Baked Rigatoni with Tiny Meatballs
Courtesy of Smitten Kitchen

For the meatballs:
1/4 cup milk
1 slice good white bread trimmed of its crust
1 pound ground pork (or beef, or lamb, or a mix of the three)
1 teaspoon chopped garlic
2 tablespoons chopped parsley
1/3 cup freshly grated parmigiano-reggiano (Parmesan)
1 egg
Salt
Black pepper in a grinder
1 cup flour, spread on a plate
Vegetable oil for frying

For the bèchamel:
4 1/2 cups milk
6 tablespoons butter
5 tablespoons flour
1/8 teaspoon grated nutmeg
1/2 teaspoon salt
1/4 teaspoon ground black pepper

To finish:
1 pound rigatoni
3/4 cup freshly grated parmigiano-reggiano
1 tablespoon butter
1/4 cup milk

Make the meatballs: Heat the milk, but don’t let it simmer. Tear pieces of the white bread into it and let it soak for 5 minutes, before picking it up with your hand, squeezing it of excess milk and putting it in a large mixing bowl.

Add the pork, garlic, parsley, grated cheese, egg, salt, and pepper. Combine all the ingredients with a fork until they are evenly mixed (or “amalgamated”, as Hazan so charmingly says).

Pinch off a small lump of meat, about the size of a raspberry and roll the lump into a ball in the palm of your hands. (Hazan says if you are good with your hands, you can try making 3 balls at a time. It turns out, I am not.) When all the meatballs have been shaped (a process that took less time than I had expected, just the same), roll them in the flour, 15 to 20 at a time. Place the floured meatballs in a strainer and shake it smartly to dispose of excess flour.

Put enough vegetable oil in a skillet to rise 1/4-inch up the sides of the pan and turn on the heat to medium high. When the oil is hot, put as many meatballs in the skillet as will fit without overcrowding. Brown them until they form a nice crust all around. When one batch is done, transfer it with a slotted spoon to a platter covered with paper towels to drain and do the next batch until all are done.

Make the bèchamel: Heat the milk over low heat in a saucepan until it forms a ring of pearly bubbles, but do not let it break into a boil. In a larger saucepan, melt the butter over low heat, add the flour and stirring constantly with a wooden spoon or flat whisk until combined. Add 2 tablespoons of milk at a time to the flour and butter mixture, stirring steadily and thoroughly, then repeat through 8 additions. At this point, you can add the milk in 1/2 cup increments, stirring constantly to keep it smooth. Add the salt, pepper and nutmeg and stir the sauce until it thickens.

Assemble the dish: Cook the rigatoni in a pot of well salted water. Drain when still al dente, and combine immediately in bowl with two-thirds of the bèchamel, half the grated cheese, and all the meatballs.

Preheat the oven to 400°F. Heavily butter a 9×13 baking dish. (Original recipe calls for a 12-inch springform, which I am sure would be lovely but is not the commonest U.S. cake pan.) Spread the rigatoni and meatball mixture in the pan, leveling it off with a spatula. Pour the milk over the dish, the spread the rest of bèchamel on top, and sprinkle with the remaining grated cheese.

Place in the uppermost level of the preheated oven. Bake for 15 to 20 minutes until a golden brown crust forms on top.

Lasagna Bolognese

This is worth every second of preparation. It's probably one of the best I've ever had.

Lasagna Bolognese
A variation on this recipe from Food Network Magazine

For the Ragu:
1 cup dried porcini mushrooms
10 ounces white button mushrooms
2 carrots, cut into 4 pieces
2 stalks celery, cut into 4 pieces
2 cloves garlic
1 cup fresh parsley
1 6-ounce piece prosciutto, cut into 1-inch pieces
1 tablespoon extra-virgin olive oil
2 pounds Italian sausage
2 cups dry white wine
4 tablespoons unsalted butter
1 large onion, chopped
1 teaspoon chopped fresh rosemary
2 bay leaves
Kosher salt
5 tablespoons tomato paste
1/2 cup cognac or brandy
1 28-ounce can whole San Marzano tomatoes

For the Bechamel:
12 tablespoons unsalted butter
1/2 cup plus 1 tablespoon all-purpose flour
1 1/2 teaspoons grated nutmeg
Kosher salt and freshly ground pepper
6 cups whole milk

For the Lasagna:
Kosher salt
1 1/2 pounds fresh lasagna sheets
2 tablespoons unsalted butter, softened
3/4 pound parmesan, grated (2 to 3 cups)
1 pound fresh mozzarella or fontina, grated (4 to 5 cups)

Make the ragu: Soak the porcini mushrooms in 2 cups hot water until soft, about 30 minutes. Drain the porcini, reserving the liquid.

Finely chop the porcini and white mushrooms in a food processor; transfer to a bowl. Add the carrots, celery, garlic, parsley and prosciutto to the processor; pulse until finely chopped.

Heat the olive oil in a large pot over high heat. Cook the ground beef and pork in batches, breaking them up with a wooden spoon, until browned, 6 to 8 minutes. Transfer the meat to a bowl. Add the wine to the pot, scraping up the browned bits. Add the liquid to the bowl with the meat.

Melt the butter in the pot; add the onion, chopped carrot mixture, the rosemary, bay leaves and 2 teaspoons salt. Cook, stirring occasionally, until browned, 12 to 15 minutes. Add the tomato paste and mushrooms and cook, stirring, about 8 minutes.

Return the meat mixture to the pot. Add the cognac and scrape up the browned bits. Cook, stirring, until the liquid is absorbed, about 5 minutes. Add 2 cups water and the reserved mushroom soaking liquid. Crush the tomatoes with your hands over the pot and add with their juices. Simmer over medium-low heat, stirring occasionally, until thickened, about 2 hours, 30 minutes. Cool completely.

Meanwhile, make the bechamel: Melt the butter in a wide saucepan over medium heat. Add the flour, nutmeg, 2 teaspoons salt and 1/2 teaspoon pepper; cook, whisking, 2 to 3 minutes. Gradually whisk in the milk and cook, whisking, until thickened, 5 to 10 minutes. Reduce the heat to low and cook, whisking, 10 more minutes.

Assemble the lasagna: Preheat the oven to 400°F. Bring a few inches of salted water to a boil in a wide saucepan. Fill a large bowl with ice water. Line a baking sheet with a damp kitchen towel. Working in batches, boil the pasta until partially cooked, about 4 minutes, then remove with a skimmer and transfer to the ice water to cool. Remove the pasta sheets, shake off the excess water and arrange in a single layer on the towel. Cover the pasta with another damp towel.

Brush the bottom and sides of a deep 11-by-13-inch baking dish with the butter. Spread 1/2 cup ragu in the pan. Cover with a layer of pasta, then sprinkle with 1/3 cup parmesan and 2/3 cup mozzarella. Spread 1 1/2 cups ragu over the cheese and top with 1 cup bechamel. Repeat with 3 more layers each of pasta, parmesan, mozzarella, ragu and bechamel. Top with a layer of pasta, then cover with the remaining bechamel. Sprinkle with the remaining parmesan and mozzarella. Tuck the edges of the pasta into the baking dish with a knife.

Place the lasagna on a baking sheet to catch any drips; bake until bubbly and golden, about 40 minutes. Let rest 30 minutes before slicing and serving.

Spaghettini With Bacon, Mushrooms and Herbs

Since we just got back from Disney World, I decided to use the Mickey pasta that I purchased while we were there to take this tasty-looking recipe. And it was tasty. We've decided that bacon is such a glorious but more subtle addition to recipes that sometimes use sausage. It adds a smokiness that I love love love.

Spaghettini With Bacon, Mushrooms and Herbs
Courtesy of Food Network Magazine



Kosher salt
6 slices thick-cut bacon, cut into 1/2-inch pieces
1 large onion, chopped
3 cloves garlic, minced
Pinch of red pepper flakes
3 tablespoons tomato paste
12 ounces mixed mushrooms, sliced
12 ounces spaghettini
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon
Grated Parmesan cheese, for topping (optional)

Bring a large pot of salted water to a boil. Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until it begins to brown, about 5 minutes. Add the onion, garlic, red pepper flakes and 1 teaspoon salt and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the tomato paste and cook, stirring, until the mixture is brick red, about 3 minutes. Add the mushrooms and cook until just tender, about 3 minutes.

When the water boils, add the pasta and cook until al dente, about 6 minutes. Meanwhile, add 1 cup of the cooking water to the skillet with the sauce; stir and bring to a low simmer over medium heat.

Reserve 1/4 cup cooking water, then drain the pasta and add to the skillet along with the butter and herbs. Cook, tossing, until the pasta absorbs some of the sauce, 1 to 2 minutes. Add the reserved cooking water to loosen, if needed. Divide among bowls and top with cheese.

Spaghetti With Spicy Tuna Marinara Sauce

I think I like other tuna pastas I've made better. But it's a good and relatively inexpensive option if I'm looking to switch things up a bit. As usual though, I felt like it could use a second can of tuna.

Spaghetti With Spicy Tuna Marinara Sauce
A variation on this recipe from Food Network Magazine

Kosher salt
1 1/2 pounds plum tomatoes (6 to 8 tomatoes)
2 1/2 tablespoons extra-virgin olive oil 
3 cloves garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes 
1/2 cup dry white wine
12 ounces spaghetti 
2 5-ounce cans light tuna packed in water, drained
Freshly ground pepper
1/2 cup roughly chopped fresh basil

Bring a large pot of salted water to a boil. Meanwhile, puree the tomatoes in a blender or food processor; set aside. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is just golden, about 2 minutes. Increase the heat to medium high, add the wine and cook until reduced by half, about 1 minute. Add the pureed tomatoes and 3/4 teaspoon salt and simmer, stirring, until the sauce thickens slightly, about 6 more minutes. Remove from the heat and keep warm.

Add the pasta to the boiling water and cook as the label directs; drain. Return the skillet to medium heat, add the pasta and tuna and cook, tossing, 1 minute. Season with salt and pepper. Remove from the heat and stir in the basil.

Butternut Squash Lasagna

My in-laws grew butternut squash in their garden this year, and this is one of the meals I chose to make with the ones they shared with us. It's a delicious and unique take on lasagna. Light but satisfying.

Butternut Squash Lasagna
Courtesy of Giada De Laurentiis



1 tablespoon olive oil
1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup water
3 amaretti cookies, crumbled
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
Pinch nutmeg
3/4 cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles
2 1/2 cups shredded whole-milk mozzarella cheese
1/3 cup grated Parmesan 

Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.

Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.

Position the rack in the center of the oven and preheat to 375°F.

Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.

Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

Primavera With Prosciutto, Asparagus and Carrots

A very lovely primavera.

Primavera With Prosciutto, Asparagus and Carrots
Courtesy of Ted Allen from In My Kitchen: 100 Recipes and Discoveries for Passionate Cooks for Food Network Magazine

Kosher salt
1 pound penne or farfalle
1 pound asparagus spears, stems trimmed, cut into 1 1/2-inch lengths
1 large carrot, cut into matchsticks
1 cup snap peas
1 tablespoon extra-virgin olive oil
8 ounces sliced prosciutto, jamon iberico or other high-quality ham, diced
1 large shallot, sliced 1/8 inch thick
1 clove garlic, minced
1/2 teaspoon red pepper flakes
1 cup heavy cream
1 cup chicken stock, preferably homemade or low-sodium store-bought
3 tablespoons Dijon mustard

Bring a pot of water to a boil, salt it generously and cook the pasta for 8 minutes; add the asparagus, carrot and snap peas and cook for 3 minutes. Check the pasta and vegetables to make sure they're cooked through but still have texture, then drain.

While the pasta is cooking, heat the olive oil in a large saute pan, add the ham and shallot and cook until lightly browned, 3 minutes or so. Add the garlic and pepper flakes and cook until fragrant, 1 minute. Add the cream, stock and mustard and simmer for a minute or two, scraping up any brown bits.

Add the pasta and vegetables to the pan. Toss and cook for another 2 minutes, until cooked through and the pasta is coated. Taste for seasoning, add salt if necessary and serve immediately in warm bowls.

Pasta with Asparagus, Pancetta and Pine Nuts with White Bean Dip

Yummy, fresh, and simple. I paired these two things together because there was bread with what looked like some sort of white bean dip on top photographed with the pasta on the website where I found the pasta recipe. But they didn't include a dip recipe, so I found one that I had seen before and wanted to try. I'm not sure they exactly go together, but they were both good.

The only thing I changed was that I tweaked things a bit to make it so that I had roasted flavor on pretty everything. I think it probably helped take the raw flavor out of the garlic in the pasta dish, which is good, because I found that the raw flavor in the white bean dip was a bit overwhelming. I think I may try using garlic powder next time.

Pasta with Asparagus, Pancetta, and Pine Nuts
A variation on this recipe from Cooking Light



8 ounces uncooked cavatappi pasta
1 pound asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
1 teaspoon minced garlic
3 tablespoons pine nuts
2 ounces diced pancetta
2 tablespoons fresh lemon juice
2 teaspoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/4 cup (1 ounce) crumbled Parmigiano-Reggiano cheese

Preheat oven to 400°F.

Cook pasta according to package directions, omitting salt and fat.

Arrange pine nuts in a single layer on a parchment-lined jelly-roll pan. Bake for 3 minutes or until golden and fragrant, stirring occasionally. Place in a large bowl.

Increase oven temperature to 450°F. Put asparagus on jelly-roll pan and toss with garlic, salt, and pepper. Bake for 10-15 minutes, stirring occasionally. Place in bowl with pine nuts.

Increase oven temperature to 475°F. Arrange pancetta on jelly-roll pan. Bake for 6 minutes or until crisp. Add to bowl with pine nuts and asparagus. Drain pasta and add to bowl.

Combine lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over pasta mixture; toss well to coat. Sprinkle with cheese.

**********************************************************

White Bean Dip
A variation on this recipe from Giada De Laurentiis



1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl. Serve with French bread or pita.

Pesto Pasta with Chicken Sausage and Roasted Brussels Sprouts

This is totally scrumptious. I think it's officially found itself on our favorites list. I took the blogger's note and added toasted pine nuts

Pesto Pasta with Chicken Sausage and Roasted Brussels Sprouts
Courtesy of gimme some oven!



1 pound fresh brussels sprouts, ends trimmed and any yellowed/browned outer leaves removed, then sliced in half
3 tablespoons olive oil, divided
1/2 teaspoon Kosher salt
1/2 teaspoon freshly-ground black pepper
1 pound (16 ounces) orecchiette (or any pasta)
4 chicken sausage links, sliced into 1/4″ thick coins
5 cloves garlic, peeled and thinly sliced
1/3 cup pesto
1/3 cup pine nuts, toasted
Parmesan cheese, for serving

Preheat oven to 400°F. In a large bowl, mix together Brussels sprouts, 2 tablespoons olive oil, salt and pepper. Gently stir until well-combined.

Prepare a baking sheet with aluminum foil, then spread the Brussels sprouts on it evenly. Roast for about 20-30 minutes, stirring once partway through, or until they are crispy on the outside and cooked on the inside. Remove from oven and set aside.

Meanwhile, heat the remaining olive oil in a skillet over medium-high heat. Add the sausage and cook, turning occasionally, until nearly-browned, about 6-8 minutes. Add the garlic, and continue cooking for another 1-2 minutes until the garlic is fragrant and the sausage is browned.

Cook the pasta according to the package directions. Once the pasta is cooked, drain the water (reserving 1/4 cup pasta water), and then toss together the pasta, pesto, cooked sausage and garlic, Brussels sprouts, and pine nuts. Add in some of the reserved pasta water if needed for extra moisture.

Serve warm, and sprinkle with freshly-grated Parmesan cheese.

Winter Pasta

Yikes, this is garlicky. To the point where I don't feel like I should be around anyone after I eat it. Benjamin looked like he was going to run screaming from me and told me that I stunk when I tried to talk to him up close after eating it (ah, the honesty of 6-year-olds). I think it turned out this strong because I didn't boil the garlic, shallots, and kale before making the sauce. I'm sure boiling the garlic would have taken a bit of the bite out of it. But I'm not sure I'll be making this again... I added toasted pine nuts to give it a little more oomph, but it wasn't good enough to risk the garlic attack again.

Winter Pasta
Courtesy of 101 Cookbooks



4 cloves of garlic, peeled
4 small shallots, peeled
1 small bunch of kale - 1/2 pound / 8 ounces, stalks removed, washed well
1/3 cup extra virgin olive oil
1/3 cup / 2 ounces goat cheese, plus more for topping
2 tablespoons + hot pasta water
Fine grain sea salt & freshly ground black pepper
Fresh lemon juice - optional
12 ounces dried penne pasta
Fresh thyme

Bring a large pot of water to a boil. Salt the boiling water generously, and add the garlic and shallots. Boil for 2-3 minutes, stir in the kale and cook for another ten seconds. Don't overcook. Working quickly, use a slotted spoon or strainer to fish the greens, garlic, and shallots from the water. Use a food processor to puree the ingredients along with the olive oil and goat cheese. Add a couple tablespoons of hot pasta water if needed to thin things out if needed. Then season with a touch of salt and plenty of black pepper. Taste. Depending on your goat cheese, you might need a little extra acidic oomph if your sauce is a bit flat. If so, add fresh lemon juice a bit at a time until you're happy with it the sauce. Set aside.

Reheat the pot of water and boil the pasta per package instructions. Drain and toss immediately with the green sauce. Serve topped with a few pinches of fresh thyme, and more crumbled goat cheese.

Pepperoni Pizza Monkey Bread

This won me one of the favorite appetizer prizes at an appetizer exchange I went to last night. It didn't quite do the monkey bread thing properly, we had to cut it, but it tasted great. I loved how it had a bit of a foccacia bread feel, with all sorts of fun pizza flavors added. I'm definitely adding this to our Christmas appetizer dinner menu.

Pepperoni Pizza Monkey Bread
Courtesy of What's Gaby Cooking



2 1/4 teaspoons active dry yeast
1 cup warm water
1 teaspoon sugar
2 cups bread flour
1 cup all-purpose flour
1/2 cup butter, melted
1 cup Asiago cheese, finely grated
1/2 cup pepperoni slices, cut into small pieces
1 teaspoon dried oregano
1 teaspoon salt
2 cloves garlic, finely minced
Pizza sauce

Preheat oven to 400°F.

In a medium bowl, combine the bread flour, all-purpose flour and salt. Set aside.

Combine the active yeast and water in a mixing bowl fitted with a dough hook. Let it sit for a few minutes to make sure your yeast is working. Add the sugar and mix for a quick second. Add the flour mixture in batches, scraping down the sides of the bowl. Let the dough hook work its magic for 5-6 minutes until the dough has come together into a large mass. Remove the dough to an oiled bowl and let rise for 60 minutes.

After an hour, remove the dough from the bowl and cut into small 1/2 inch cubes. Dust with flour to prevent them from sticking together. Set aside.

Spray 6 small bundt pans with PAM or cooking spray. (You could also use a large bundt pan)

Melt the butter in a small bowl.

Combine the cheese, pepperoni, oregano, salt and garlic in a large bowl. Add the melted butter and mix together with a spoon. Toss in the cut dough and make sure it all gets a coat of the butter mixture. Start layering the cubes into the bundt pans until they are 3/4 of the way full. Let sit for 30 minutes for the dough to rise a little more.

Place bundt pans into the oven and bake for 25-30 minutes until the bread and cheese is golden brown. Serve with warmed pizza sauce.

Spinach and Mushroom Lasagna

This is quite possibly the tastiest and most beautiful lasagna I've ever made. I used leftover the meat sauce that I just made last week, which I'm sure added a lot of flavor. I also used chopped fresh baby spinach rather than the kale the original recipe called for. I didn't think it needed to be blanched before it was added to the dish, and it worked out great just using it raw.

Spinach and Mushroom Lasagna
A variation on this recipe from Kalyn's Kitchen



1 tablespoon olive oil
1/2 large onion, chopped small
6 large garlic cloves, finely chopped
8 ounces cremini mushrooms, chopped small
1 teaspoon ground fennel
1 teaspoon dried basil
2 1/2 cups marinara sauce
1/3 cup water
4 cups finely chopped fresh baby spinach
2 cups low-fat cottage cheese
3 eggs, beaten
1/2 cup finely grated Parmesan cheese
6 uncooked lasagna noodles
2 cups low-fat Mozzarella or other low-fat white cheese

Preheat oven to 375°F. Heat the olive oil in a large heavy frying pan over medium heat; add onions and saute until they start to soften, about 3 minutes. Add the chopped garlic, chopped mushrooms, ground fennel, and dried basil and saute about 5 minutes more, or until the mushrooms lose their water and the liquid has evaporated. Add the vegetarian marinara sauce and water and turn heat to low and simmer for 15 minutes.

In a bowl, mix together the chopped spinach, cottage cheese, beaten eggs, and finely grated Parmesan.

Spray a 9x13-inch lasagna dish with nonstick spray. Lay 3 uncooked lasagna noodles across the dish. Cover with 1/2 the tomato-mushroom sauce, spreading it across the noodles so they're all covered with sauce. Then add 1/2 the spinach mixture, spreading it out with a rubber scraper, and sprinkle over 1 cup of the grated low-fat Mozzarella. Make a second layer of lasagna noodles, tomato-mushroom sauce, spinach mixture, and cheese.

Cover the dish tightly with foil and bake 50 minutes without removing the foil. Take the dish out of the oven and remove foil. Cook 25 minutes more with foil removed, or until the lasagna noodles are soft, and the lasagna is bubbling and lightly browned on top. Let lasagna cool 5-10 minutes before cutting; then cut into pieces and serve hot.

Slow-Simmered Meat Sauce

Wonderful sauce. It takes a little doing before you get it into the crockpot, but it's worth the effort. I tweaked things a bit so that I wouldn't have to split a package of sausage (I used all sausage instead of a beef/sausage combo). And I'm not usually totally keen on olives, but I added them because I knew they'd add a nice depth of flavor (which they totally did). I served the sauce over egg noodles with some lightly-dressed greens on the side. I'm thinking I'll add a little garlic bread and red wine and serve this when we're having guests over during the holidays.

Slow-Simmering Meat Sauce
A variation on this recipe from Cooking Light



1 tablespoon olive oil
2 onions, chopped
6 small carrots, chopped
6 garlic cloves, minced
2 pounds hot and/or sweet Italian sausage, casings removed
1/2 cup kalamata olives, pitted and chopped
6 tablespoons tomato paste
1 teaspoon kosher salt
1 teaspoon crushed red pepper
1 (28-ounce) can crushed tomatoes, undrained
1 (14-ounce) can diced tomatoes, undrained
1 (14-ounce) can tomato sauce
1 1/2 teaspoon dried oregano
1 teaspoon dried basil
16 ounces uncooked pasta
Shaved or grated fresh Parmigiano-Reggiano cheese

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and carrot to pan; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Place vegetable mixture in a 6-quart slow cooker.

Add sausage to skillet; sauté 6 minutes or until browned, stirring to crumble. Remove sausage from skillet using a slotted spoon. Place sausage on a double layer of paper towels; drain. Add sausage to slow cooker. Stir olives and remaining ingredients (through dried basil) into slow cooker. Cover and cook on LOW 8 hours.

Prepare pasta according to package directions, omitting salt and fat. Serve sauce with hot cooked pasta; top with cheese.

Pumpkin Pasta with Sausage and Wild Mushrooms

This is a slightly different version of this recipe. And it's also one of the first recipes that I made early on that really wowed Jonathan (we guessed about 6 years ago?). It stands the test of time too... He loved it tonight just as much as he used to. Yay!

Pumpkin Pasta with Sausage and Wild Mushrooms
A variation on this recipe from Rachael Ray (via The Savory Notebook)



1 tablespoon extra virgin olive oil
1 pound bulk sweet Italian sausage
1/4 pound cremini mushrooms, sliced
2 portobello mushrooms, sliced
3 cloves garlic, chopped
1 medium onion, finely chopped
Salt and freshly ground pepper to taste
1/2 cup dry white wine
1 cup chicken stock or broth
1 14-ounce can pumpkin puree
1/2 cup heavy cream
Pinch of ground cinnamon
Pinch of ground nutmeg
1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating
2 tablespoons flat-leaf parsley, chopped

Heat a large, deep nonstick skillet over medium high heat. Add olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate and return pan to the stove. Add the garlic, onions and mushrooms. Sauté 3 to 5 minutes until the onions are tender and mushrooms are browned. Season with salt and pepper.

Deglaze the pan with the wine. Add chicken stock and heat for one minute. Stir in pumpkin and incorporate - it will be thick. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.

Return drained pasta to the pot you cooked it in. Combine sauce and pasta and toss over low heat for 1 minute. Top with cheese and parsley.

Chicken Rollatini with Spinach alla Parmigiana

Anything stuffed and dipped makes a mess when you're making it, but it was totally worth it. This is a fabulous dish to make for company. Pair it with some greens (I lightly dressed arugula with oil, vinegar, salt and pepper) and some garlic bread (I didn't make that this time, but I definitely will next time), and it's a really impressive but comforting meal.

The proportions of ingredients made it so that I used chopped fresh baby spinach rather than half a standard 10-ounce package of frozen spinach. I added a little extra ricotta to make the filling smoother. I may use cottage cheese instead of ricotta next time; not only because I just like it better than ricotta, but also to add a little more creaminess.

Ooooooohhhhhh... And I just read in the original recipe commentary that this recipe originally had prosciutto in the filling. Um, yeah, I'll be doing that next time too. And um, yeah, I'm just kind of totally unskinnying this recipe. Oh well.

Chicken Rollatini with Spinach alla Parmigiana
A variation on this recipe from Gina's Skinny Recipes



8 thin chicken cutlets, 3 ounces each
1/2 cup whole wheat Italian seasoned breadcrumbs
1/4 cup grated Parmesan cheese, divided
3 eggs, divided
1 6-ounce bag fresh baby spinach, chopped into ribbons
1/2 cup part skim ricotta cheese
6 ounces part skim mozzarella
Olive oil non-stick spray
1 cup pomodoro sauce or marinara sauce
Salt and pepper to taste

Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°F. Lightly spray a baking dish with non-stick spray.

Combine breadcrumbs and 2 tablespoons grated Parmesan cheese in one bowl and 2 beaten eggs in another.

Shred or finely chop 1.5 ounces of mozzarella cheese and combine with remaining grated Parmesan cheese, spinach, 1 beaten egg, and ricotta cheese.

Lay chicken cutlets down on a working surface and spread 2 tablespoons of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Dip chicken in egg mixture, then in breadcrumbs, and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with olive oil. Bake 25 minutes.

Remove from oven, top with sauce then cheese. Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese.

Pasta Fagioli

Easy and tasty. And my entire family, all 4 of us, ate the same dinner tonight. Which is a miracle. Woot!

I sautéed all the chopped vegetables (not just the onion and garlic) before adding the other ingredients to set the soup to simmer. And I discovered after chopping everything that I had forgotten to get the crushed tomatoes, so I used an equal amount of pasta sauce instead. I'm sure it gave the whole thing even more flavor, so I just might keep it for the future.

Pasta Fagioli
A variation on this recipe from Gina's Skinny Recipes



1 tablespoon olive oil
1/2 onion
3 cloves garlic, chopped
1 celery stalk, chopped
1 carrot, finely chopped
1 15-ounce can cannellini beans
1 16-ounce jar pasta sauce
1 large bay leaf
1 tablespoon basil
1 tablespoon parsley
1 teaspoon oregano
2 (14 ounces each) cans fat free chicken broth (or vegetable broth for vegetarians)
2 cups water, divided
Salt and pepper to taste
1 1/2 cups (6 ounces) dry Ditalini pasta or other small pasta
Grated Parmigiano or Romano (optional)

In a deep pot, sauté onion, garlic, celery, and carrots in olive oil over medium heat.

Blend the can of beans with one can water in electric blender until almost smooth.

Add blended beans to pan, then add the pasta sauce, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper. Add 1 cup water and bring to slow boil. Let simmer for 20 minutes, stirring occasionally. Add pasta and cook uncovered until pasta is al dente, according to pasta directions.

Ladle soup into bowls and top with grated cheese.

Pasta with Sautéed Brussels Sprouts in a Light Ragù

Yum. This is a pretty traditional dish that's given a bit of a twist with the Brussels sprouts. And I really like the flavor they give. It's exactly what I wanted on this chilly early Fall evening.

Pasta with Sautéed Brussels Sprouts in a Light Ragù
Courtesy of Gina's Skinny Recipes



1 sweet or hot pork sausage link, casing removed, crumbled
3/4 lb 93% lean ground turkey
4 teaspoons olive oil, divided
4 cloves garlic, sliced thin
10 ounces Brussels sprouts (weight after outer leaves and stems removed), cut into thin shreds
1 small onion, diced small
1 carrot, peeled and diced small
1 celery stalk, diced small
28 ounces crushed tomatoes
1 bay leaf
Pinch crushed red pepper
Kosher salt and fresh ground pepper to taste
1 pound pasta
Grated Pecorino Romano, if desired

In a large, wide skillet, add sausage and turkey over medium-high heat, breaking up the sausage and turkey as it cooks into small pieces. When completely cooked through; set aside in a bowl.

To the skillet, add 2 teaspoons of oil over medium heat. When hot, add the garlic and cook until golden (do not burn). Add shredded brussels sprouts, salt and pepper and sauté until tender crisp, about 4 to 5 minutes; set aside in another bowl.

To the same skillet, add remaining 2 tsp of oil over medium-high heat. Add onion, carrot and celery, stirring well to coat with oil. Cook, stirring occasionally, until the vegetables turn golden brown, about 10 to 12 minutes.

Add crushed tomatoes, sausage and turkey, bay leaf, crushed red pepper, salt and fresh pepper to taste. Reduce heat to low, cover and simmer about 30 - 40 minutes, or until sauce thickens.

Meanwhile, while sauce is simmering, put a large pot of salted water to boil for the pasta. Add the pasta to the water 10 minutes before the sauce is done and cook pasta al dente.

Drain and add the pasta to the skillet and toss with the sauce. Add cooked Brussels sprouts and toss. Serve and sprinkle with Pecorino Romano, if desired.

Tomato, Broccoli & Mozzarella Pasta Casserole

This was okay. Nothing super crazy awesome, but a good option if you're going to a potluck and want to make sure you have an option that will appeal to a broad audience.

Tomato, Broccoli & Mozzarella Pasta Casserole
Courtesy of the kitchn



12 ounces farfalle pasta (also known as bowtie)
1 pound broccoli florets, frozen or fresh
3 large ripe tomatoes, divided
3/4 pound onion, diced
4 garlic cloves, very finely minced
One 15-ounce can chickpeas, drained
3/4 cup chopped basil leaves, divided
1/2 pound fresh full-fat mozzarella, divided
3 large eggs
1 cup cottage cheese (4% milkfat or greater)
1 lemon, juiced
3/4 cup grated Parmesan, divided
2 teaspoons salt
1 teaspoon black pepper

Heat the oven to 375°F and lightly grease a 9x13-inch casserole dish with olive oil. Heat a large pot of water to boiling and salt generously. Add the farfalle and cook for 11 minutes or until barely al dente. Drain and return to the pot.

Steam the broccoli in the microwave or in a steamer basket on the stovetop, just until tender. Drain thoroughly and chop roughly into bite-sized florets. Toss with the cooked pasta. Chop two of the tomatoes into rough pieces, and add them to the pasta. Stir in the chopped onion and minced garlic, along with the drained chickpeas, and 1/2 cup of the chopped basil. Tear about 2/3 of the fresh mozzarella into thumbnail-sized chunks and fold this into the pasta mixture.

Whisk the eggs with the cottage cheese and lemon juice. Stir in 1/2 cup of Parmesan. Stir this liquid into the pasta mixture until well combined. Stir in the salt and pepper.

Spread the pasta in the prepared baking dish. Slice the remaining tomato into half-moons and arrange on top of the pasta. Tear the rest of the mozarella into bits and scatter between the rows of tomato slices. Sprinkle the remaining 1/4 cup of Parmesan cheese on top, and drizzle with olive oil.

Bake for 35 minutes or until the cheese on top has melted and the casserole is bubbling. Remove from the oven and immediately sprinkle the remaining chopped basil over top. Let stand for a few more minutes before serving.

Sausage and Kale Dinner Tart

This was tasty. Not my favorite, but it was good. I added some Italian seasoning to the tart dough, which was probably my favorite part. I also used a full pound of sausage since I like sausage. And I didn't want to have half a package left over.

Sausage and Kale Dinner Tart
A variation on this recipe from food52



Tart Shell:
1 1/2 cup all purpose flour
1/2 cup unsalted butter, chilled
1 pinch salt
1 teaspoon Italian seasoning
3-4 tablespoons ice water

Sausage and Kale Filling:
1 tablespoon butter
1 tablespoon olive oil
2 cups onion, minced
2 garlic cloves, minced
1 pound Italian sausage
1 bunch kale (a large bunch), stemmed and roughly chopped
1/4 cup white wine
1/2 cup fresh basil, cut into thin strips
1 egg
1/4 cup ricotta (or another soft cheese like feta or goat cheese)
Salt and pepper

Make tart shell:
Cut the butter into small cubes. Combine butter and flour in the bowl of a food processor. Pulse until butter is pea-sized. Slowly drizzle water through the top of the food processor while pulsing. You have added enough water when dough sticks together when pressed. Remove dough from processor and press gently into a disc. Wrap disc in plastic wrap and chill for 30 minutes.

Preheat oven to 400°F. Remove dough from refrigerator and unwrap. Place disc on a lightly floured board. Roll dough into a circle 12 inches in diameter. Place dough in 10 inch tart pan with removable bottom. Dock dough with a fork. Lay parchment paper or foil over dough and fill with beans or pie weights.

Blind bake the tart shell (with pie weights) for 20 minutes. Then remove parchment and weights and bake an additional 5 minutes until the crust begins to brown. Remove from oven and set aside on cooling rack.

Make tart filling:
Heat oil and butter in pan on medium heat. Add onion and garlic and reduce heat to medium-low. Cook until onions are soft and light brown. Season with salt and pepper. Remove onions from pan and set aside.

Increase heat to medium and add sausage to pan. Brown sausage and break into small pieces. Remove sausage from pan and set aside. Drain all but 1 Tablespoon of oil from pan.

Add kale to pan. Pour white wine over kale. Scrape any bits from the pan and cover. Cook 3-5 minutes, until kale is wilted. Season with salt and pepper. If kale is still very wet, cook uncovered for a minute or two. The overall mixture should be fairly dry. Remove kale to a large bowl.

Toss cooked kale with cooked sausage and onions. Allow to cool for 5 minutes. Toss mixture with basil, egg, and ricotta. Season with salt and pepper.

Spoon sausage and kale mixture into cooked tart shell. Be sure to evenly cover the bottom of the tart shell. Bake the tart on a baking tray for 10-15 minutes at 400°F. Remove tart from oven when the filling is set and the tart shell is nicely brown. Cool tart slightly on a wire rack. Slice and serve with a big green salad.

Baby Pasta Shells with Asparagus and Marinara

Easy, delicious. It paired beautifully with this pork tenderloin. And I used this marinara.

Baby Pasta Shells with Asparagus and Marinara
A variation of this recipe from Gina's Skinny Recipes



16 ounces baby pasta shells
1 large bunch thin asparagus, tough ends removed and chopped into bite-sized pieces
3 cups homemade marinara sauce
1/2 cup Parmesan, grated
Salt and fresh pepper to taste

Bring a large pot of salted water to a boil. Cook pasta according to package directions for al dente. Add asparagus to pot during the last 2 minutes of cooking.

While pasta is cooking, in a medium saucepan heat marinara sauce. Drain pasta and asparagus and reserve a cup of the pasta water.

Return pasta and asparagus back to the pot and toss with marinara, grated cheese, salt and pepper and a 1/4 cup of the pasta water or as needed to loosen the sauce. Divide between four bowls and top with fresh pepper and more grated cheese if desired.

Mushroom Lasagna

We thought this was so good that Jonathan decided that we must serve this the next time we have guests. Any takers?

Mushroom Lasagna
A variation on this recipe from Ina Garten (The Barefoot Contessa)



3 garlic cloves, minced
4 cups whole milk
12 tablespoons (1 1/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
2 tablespoons olive oil
1 1/2 pounds portobello or cremini mushrooms
1 tablespoon fresh thyme
16 oven-ready lasagna noodles
1 cup freshly ground Parmesan, divided

Preheat the oven to 375°F. Coat 9x13 baking dish lightly with cooking spray.

For the white sauce, bring the milk and garlic to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture. Add salt, pepper and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.

Separate the mushroom stems from the caps and discard the stems. Slice the mushrooms 1/4-inch thick. Heat oil and butter in a large sauté pan. When the butter melts, add mushrooms and cook over medium heat until the mushrooms are tender and they release some of their juices. Toss occasionally to make sure the mushrooms cook evenly. Season with a couple pinches of salt.

To assemble the lasagna, spread some of the sauce in the bottom of baking dish. Arrange a layer of 4 noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.

Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.