Spaghetti with Cheesy Pink Sauce

10 minutes to prepare
15 minutes to cook

5 servings

Ingredients
3 tablespoons extra virgin olive oil
1 package (6 ounces) fresh baby spinach, chopped
1/2 teaspoon crushed red pepper flakes
2 cups Basilico Sauce (tomato pulp and fresh basil leaves)
3/4 teaspoon salt
1/2 cup heavy cream (may substitute with 1/2 cup half and half)
1 box Spaghetti
1/2 cup freshly grated Parmigiano Reggiano cheese

HEAT olive oil in a large skillet. Add spinach and red pepper flakes. Saute until tender.
ADD Tomato & Basil Sauce, salt and cream. Simmer 2 minutes over medium heat.
COOK Spaghetti according to package directions. Drain Spaghetti reserving 1-2 cups of cooking water.
ADD Spaghetti to skillet and toss with sauce mixture. Add cooking to thin sauce if desired. Sprinkle with Parmigiano cheese and serve

Baked Cannelloni with Veal and Spinach

20 minutes to prepare
45 minutes to cook

Servings: 7-9

Ingredients
2-1/2 cups milk
4 tablespoons divided butter
2 tablespoons flour
1 box (12 ounces) Oven Ready Lasagne
12 ounces fresh baby spinach
1 cup (5 ounces) ham, finely chopped
1 pound roasted veal, cut in cubes (may substitute roast pork)
salt & white pepper to taste
pinch nutmeg
1/3 cup, divided Parmigiano cheese, grated
2 eggs
1/3 cup veal stock or demi-glace*

Bechamel Sauce:
HEAT milk in a small saucepan. Bring to boil and remove from heat.
MELT 2 tablespoons butter in a medium saucepan. Add flour and cook for 2 minutes stirring constantly.
WHISK hot milk into flour mixture. Bring to a simmer, whisking frequently. Season mixture with salt and pepper to taste; set aside.

PROCESS spinach, veal, half of the Parmigiano cheese and ham in food processor until coarsely chopped. Season mixture with salt and white pepper.
BEAT eggs in medium bowl. Add spinach mixture to eggs. Mix well.
BRING a large pot of water to a boil. Cook lasagna noodles for 3 minutes. Drain and spread flat on a baking sheet.
POUR 1 cup of the béchamel sauce in prepared baking dish.
SPOON 2 tablespoons of filling at one end of each lasagna sheet. Roll and place in prepared baking dish.
SPREAD remaining béchamel sauce over cannelloni. Drizzle veal stock or demi- glace over sauce. Dot with remaining butter and sprinkle with Parmigiano cheese.
BAKE for 30 minutes. Let rest 10 minutes before serving


TIP: Demi-glace is a rich brown reduction of meat stock, Madeira or sherry and other ingredients. It is used as a base for many other sauces.
White wine pairs well with this recepie.

Baked Elbows with Gorgonzola

20 minutes to prepare
30 minutes to cook

7-9 servings

Ingredients
6 cups (1-1/2 quart) milk
6 tablespoons butter
6 tablespoons flour
salt and freshly ground black pepper to taste
pinch nutmeg
4 ounces Gorgonzola cheese
2 tablespoons extra virgin olive oil
2 each shallots
8 cups (12 ounces) baby spinach, coarsely chopped
1 box Elbows
2 each tomatoes on the vine, seeded and diced
1/4 cup Parmigiano cheese, grated

BRING milk to a boil in a medium saucepan.

MELT butter in a medium saucepan over medium heat; add flour. Heat until mixture is light brown or gives off a nutty aroma.

ADD milk to flour mixture using a whisk to stir. Heat sauce until boiling, stirring constantly.

REDUCE heat to low; add cheese. Stir until cheese is melted; set aside.

PREHEAT oven to 350.

BRING a large pot of water to a boil.

HEAT olive oil in large skillet; add shallots and sauté until golden.

ADD spinach and tomato; cook until barely wilted.

COOK pasta one minute less than package directions; drain.

MIX with cheese sauce. Pour into greased baking dish.

BAKE 20 minutes or until bubbly

TIP: Pair with white wine.