Garlicky Pasta with Asparagus, Tomatoes and Shrimp

4 Servings

Ingredients:
1 pound fresh asparagus
1 pound unpeeled medium size fresh shrimp
1 large head garlic
1 1/2 tablespoons olive oil, divided
6 plum tomatoes, quartered
6 ounces fusilli or corkscrew pasta
2 teaspoons lemon juice
1 teaspoon dried Italian seasoning
1 teaspoon dried thyme
salt & pepper
1/4 to 1/2 cup fresh shredded Parmesan cheese

CUT tough ends of asparagus, remove scales from stalks with a knife or vegetable peeler. Cut asparagus into 2 inch pieces and set aside.
PEEL shrimp and devein, if desired, set aside.
SLICE 1/4 inch from top of garlic head; place on aluminum foil. Drizzle garlic with 2 teaspoons olive oil. Seal foil pan; drizzle with remaining 2 1/2 teaspoon olive oil. Place in oven with garlic. BAKE without stirring for 20 minutes or until tomato wrinkles and begins to brown. Place asparagus and shrimp over tomato. Bake with garlic 10 minutes or until shrimp turn pink and asparagus is tender. Remove garlic and pan from oven. Set tomato mixture aside. Unwrap garlic; cool 5 minutes.
COOK pasta in a large saucepan according to package directions; drain. Return to saucepan. Separate garlic cloves; squeeze out soft pulp. Add garlic pulp, lemon juice and next 4 ingredients to pasta; toss gently. Add tomato mixture; toss gently. Serve with Parmesan cheese.

Cannelloni

6 servings

Ingredients
10 ounce package frozen chopped spinach, thawed
cooking spray
1/4 cup finely chopped onion
2 garlic cloves, minced
1/2 pound ground chuck
1/2 pound ground turkey
1/4 cup egg substitute
5 tablespoons freshly grated Parmesan cheese, divided
1 teaspoons dried Italian seasoning, divided
salt and pepper to taste
2 of 8 ounce cans no salt added tomato sauce
1/8 teaspoon salt
12 cooked manicotti shells

white sauce
1 1/2 tablespoons butter or stick margarine
3 tablespoons all purpose flour
2 12 ounce cans evaporated skim milk
1/2 teaspoon salt


PLACE spinach between paper towels, and squeeze until barely moist; set aside.
PLACE a large nonstick skillet coated with cooking spray over medium heat until hot. Add onion and garlic; saute 2 minutes. Add spinach; saute 1 minute. Place mixture in a large bowl; set aside.
COMBINE ground chuck and turkey in skillet; cook over medium heat until browned, stirring to crumble. Drain and pat dry with paper towels; add to spinach mixture. Add egg substitute, 2 tablespoons Parmesan cheese, Italian seasoning, salt, and pepper; stir well, and set aside. Combine tomato sauce, Italian seasoning, and salt in a bowl; spread 1 cup over bottom of a 13 x 9 inch baking dish coated with cooking spray.
PREHEAT oven to 375F. Stuff each shell with 1/3 cup spinach mixture; arrange on top of tomato sauce mixture in dish. Pour remaining tomato sauce mixture over shells; spoon white sauce evenly over tomato sauce mixture. Sprinkle with 3 tablespoons Parmesan cheese. Cover and bake at 375F for 30 minutes or until thoroughly heated.

White Sauce


Melt butter in a medium saucepan over medium heat. Add flour; cook 30 seconds, stirring constantly. Gradually add milk, stirring with a whisk until blended. Stir in salt; cook until thick, stirring constantly about 3 minutes.

Spaghetti Sauce

30 Minutes to prepare
4 Hours to cook

Original recipe yield:12 quarts

INGREDIENTS
4 pounds onions
6 green bell peppers
1 1/2 cloves garlic
2 (28 ounce) cans whole peeled tomatoes
2 (28 ounce) cans peeled and diced tomatoes
1 (28 ounce) can tomato puree
2 (16 ounce) cans tomato paste
2 (8 ounce) cans tomato sauce
1/2 cup olive oil
2 tablespoons Italian seasoning

GRIND onion, pepper and garlic in meat grinder.

MIX ground vegetables, whole tomatoes, diced tomatoes, tomato sauce, tomato paste, tomato puree, olive oil and Italian seasoning in a large saucepan .

BOIL first then reduce heat to simmer for 4 to 5 hours. Stir occasionally.

TIP: For meatball sauce, shape 6 pounds ground beef into balls. After sauce has simmered, place meatballs in sauce and simmer for additional 4 to 5 hours. Stir occasionally.

Marinara Sauce - all purpose

15 minutes to prepare
40 minutes to cook

Original recipe yield:6 quarts

INGREDIENTS
1/4 cup olive oil
1 bulb garlic, cloves separated, peeled, and sliced
4 (28 ounce) cans whole tomatoes, chopped
2 (28 ounce) cans diced tomatoes
4 (4 ounce) cans diced green chiles
1 (6 ounce) can tomato paste
1/2 cup capers
1 cup pitted green olives, chopped
1 cup chopped fresh parsley
2 cups portobello mushroom caps, cut into 1/4-inch pieces
2 tablespoons prepared horseradish
1 teaspoon habanero hot sauce
1 tablespoon white sugar
1 teaspoon dried Italian seasoning
1 teaspoon dried oregano
1 teaspoon cumin

DIRECTIONS
HEAT the olive oil in a large pot over medium heat, and cook the garlic until lightly browned. Drain excess oil.
MIX in the whole tomatoes, diced tomatoes, green chiles, tomato paste, capers, green olives, parsley, portobello mushroom caps, horseradish, habanero sauce, and sugar. Season with Italian seasoning, oregano, and cumin.
COVER and bring to a boil. Reduce heat to low, and simmer 25 minutes.