Portobella Lasagna

Serves 6 to 8

Ingredients:
8 ounces lasagna noodles (9 noodles)
2 (6-ounce) packages sliced Portobellas
1/2 teaspoon salt
1/4 cup water1/4 teaspoon fennel seed (or anise seed)
1/4 teaspoon dried basil leaves, crushed
1/4 teaspoon dried oregano leaves, crushed
1 (28-ounce) jar marinara or spaghetti sauce
1 (15-ounce) container ricotta cheese
1 egg
Salt and freshly ground pepper
1/2 cup freshly grated Parmesan cheese, divided
3 cups (12 ounces) shredded mozzarella

PREHEAT the oven to 350*F (175*C). Follow package directions and cook lasagna noodles al dente.
PLACE the mushrooms in a Dutch oven, add salt and water. Cover and bring to a boil over high heat; remove the lid, add fennel, basil and oregano, stir, and cover again. Reduce heat to medium-low. Cook for 6 to 8 minutes. The mushrooms will have released much of their liquid and there should be about 1/2 cup in the pot.
REMOVE mushrooms out of the liquid with a slotted spoon and set aside. Over high heat, reduce the remaining liquid to 2 to 3 tablespoons. Add the marinara sauce; mixing well. Remove from heat.
COMBINE ricotta, egg and 1/4 cup Parmesan cheese in small bowl; season with salt and pepper; mix well.
LAYER 3 noodles in the bottom of a lightly greased 13 x 9 x 2 - inch baking dish. In the order given, spread 1/3 of the ricotta mixture, 1/2 cup of mozzarella 1/3 of the mushrooms and 1/3 of the sauce. Repeat two more times. For the top layer, sprinkle the remaining Parmesan and mozzarella cheese on top. Cover the pan with aluminum foil, and bake for 20 minutes, or until heated thorough. Remove cover last 5 minutes of baking. Allow lasagna to sit for 15 minutes to before serving.

Tomato & Arugula Pasta

6 servings

Ingredients:
6 cups tomatoes, diced 1/2-inch
2 teaspoons freshly minced garlic
salt and ground black pepper to taste
1/3 cup extra virgin olive oil
7 ounces Cavatappi or Orchietti pasta (about 2 cups cooked)
1 cup arugula (or spinach), washed and dried
1 ounce (3 tablespoons) Ricotta salata cheese, crumbled (if not available, use freshly grated Parmesan)

COMBINE tomatoes, garlic, salt, pepper and olive oil. Refrigerate until needed.
RE-HEAT cooked pasta in vegetable stock or water.
DRAIN pasta immediately toss with 1 cup tomato sauce and arugula. Arugula should be just wilted. Sprinkle with cheese and serve.

Farfalle, Tomato, Peas and Ricotta Salata with Lemon

Serves 4

Ingredients:
1 pound farfalle pasta (bow ties)
2 cups frozen peas
6 ounces ricotta salata cheese, broken into 1/2-inch pieces
4 large "garden-ripe" tomatoes, finely chopped
1/3 cup fresh lemon juice
Zest of 1 lemon
3/4 cup packed fresh basil leaves, chopped
1/2 cup extra-virgin olive oil
Freshly ground black pepper to taste
Freshly grated Parmesan cheese for sprinkling

COOK pasta according to package directions, stirring in peas the last 30 to 45 seconds of cooking time. Drain well.
COMBINE cheese, tomatoes, lemon juice, zest, basil into a large bowl . Add hot pasta and peas to mixture and toss to combine. Season pepper and sprinkle with Parmesan, as desired.

Homemade Manicotti

6 servings

Ingredients:
Crepe Noodles:
1 1/2 cups all-purpose flour
1 cup milk
3 eggs
salt
Filling:
1 1/2 pounds ricotta cheese
1/4 cup freshly grated Parmesan cheese
1 egg
1 tablespoon minced fresh flat-leaf parsley
28-ounce jar spaghetti or marinara sauce (or your own)
Freshly grated Parmesan cheese for sprinkling

PLACE flour in a bowl; whisk in milk, eggs and salt until smooth. Pour about 2 tablespoons onto a hot greased 8-inch skillet; spread to a 5-inch circle. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crepes. Stack crepes between waxed paper; set aside.
filling
COMBINE cheese, egg and parsley. Spoon 3 to 4 tablespoons down the center of each crepe; roll up. Pour half of the spaghetti sauce into an ungreased 13 x 9 x 2-inch baking dish. Place crepes, seam-side down, over sauce; pour remaining sauce over top. Cover and bake at 350*F (180*C) for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Serve, passing additional Parmesan cheese, if desired.

Spinach Souffle Stuffed Shells

4 servings

Ingredients:
1 package Spinach Soufflé
8 large pasta shells, prepared according to package directions
1 container ricotta cheese
1/2 cup chopped onion
1 jar Marinara Sauce
1/2 cup shredded mozzarella cheese

PREHEAT oven to 350°F. Lightly grease 9-inch square baking dish.
MIX spinach soufflé, onion, and ricotta cheese. Fill shells with mixture.Place shells in prepared baking dish. Cover with sauce.
BAKE for 25 to 30 minutes. Sprinkle mozzarella cheese over shells. Bake for an additional 5 minutes or until hot.

Vegetarian Couscous Casserole

Ingredients:
1 (15-ounce) can Black Beans, drained and rinsed
1 1/2 cups water
salt
1 cup couscous, uncooked
1 (8 3/4-ounce) can corn, drained and rinsed
1 (8-ounce) can sliced water chestnuts, drained and rinsed
1 (7-ounce) jar roasted peppers in water, drained and rinsed and cut into strips
1/3 cup green onions, minced
2 tablespoons pickled jalapeno pepper, minced
1 cup part-skim Ricotta cheese
2 tablespoons balsamic vinegar
2 teaspoons sesame oil
1 teaspoon ground cumin
6 cups fresh spinach leaves

BRING water and salt to a boil in saucepan. Remove from heat. Add couscous and stir well. Cover and let stand 5 minutes or until liquid is absorbed.
ADD Black Beans, corn, chestnuts, roasted peppers, onions, and jalapeno peppers. Stir gently.
Combine cheese, vinegar, oil, and cumin. Stir into couscous mixture.
SPOON into an 11x7x2 inch baking dish coated with nonstick cooking spray.
BAKE uncovered, at 350°F for 25 minutes.

TIP: To serve, spoon couscous mixture onto individual servings of spinach.

Shells with Prosciutto, Ricotta and Mushrooms

12 jumbo pasta shells
3 tablespoons butter
2 ounces prosciutto, fat trimmed, chopped
2 large shallots, chopped
8 ounces cremini or button mushrooms, chopped
1/2 cup ricotta cheese
3 tablespoons chopped fresh basil or 1 tablespoon dried, crumbled
3 tablespoons chopped fresh parsley
15 ounce container prepared marinara sauce
1/2 cup freshly grated Parmesan cheese

Preheat oven to 350F. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain. Meanwhile, melt butter in heavy large skillet over medium high heat. Add chopped prosciutto and shallots and cook until shallots are translucent, stirring frequently, about 4 minutes. Add chopped mushrooms and cook until tender and juices evaporate, about 8 minutes. Remove from heat. Stir in ricotta, basil and parsley. Season to taste with salt and pepper. Pour marinara sauce into bottom of 8 x 8 inch baking dish. Spoon 1 rounded tablespoon mushroom mixture into each pasta shell. Place in prepared dish. Top with grated Parmesan. Can be prepared 1 day ahead. Cover and refrigerate. Bake until heated through, about 20 minutes. Transfer shells to plates. Spoon sauce over and serve. Serves 2.

Penne Pasta with Lemon Infused Vegetables and Ricotta Salata

6 servings

Ingredients:
1 pound penne pasta
2 tablespoons salt
4 to 6 ounces virgin olive oil
1 tablespoon garlic
1 tablespoon lemon zest
1 to 2 teaspoons red pepper flakes
1 pound Shiitake mushrooms, quartered
1 cup red peppers, diced
1 pound broccoli, florets
1 each large fennel, cut into strips
1 teaspoon fresh thyme
1/4 cup parsley, coarsely chopped
1 pound ricotta salata cheese

COOK the broccoli and fennel by boiling for 3 to 4 minutes in salted water, drain and
reserve.
COOK pasta and stir frequently to prevent the pasta from sticking together. Cook until the pasta is almost tender, approximately 8 to 10 minutes. Drain and reserve some of the cooking liquid.
SAUTE the garlic, lemon zest, and the red pepper flakes in the olive oil for 3 to 4 minutes, being very careful not to brown the garlic. Add the red peppers and Shiitakes and continue to cook until the mushrooms are tender. Add the cooked broccoli, fennel and fresh thyme and continue to cook without browning. Add the cooked pasta, half of the parsley and season with salt and pepper. If the pasta seems too dry, add some of the reserved pasta cooking liquid. Portion the pasta into heated bowls and garnish the tops with grated ricotta salata and the chopped parsley.

Note: Ricotta salata is a dry salted ricotta cheese that has a sharp, almost tangy flavor;
it is available in most Italian grocery stores. This is a vegetarian dish with large pieces
of Shiitake mushrooms that help give this dish a hearty, meaty flavor.

Creamy Ravioli and Broccoli

Serves 4

Ingredients:
3 cups broccoli flowerets
1/2 cup Parmesan cheese
1/2 cup whole milk ricotta cheese
2 tablespoons olive oil
1 tablespoon bacon bits, real, not imitation
1/2 teaspoon crushed red pepper
25 ounces frozen beef ravioli

COMBINE the parmesan, ricotta, oil, bacon bits, and red pepper in a 3 quart or larger serving bowl. Stir well to mix and set aside.
BOIL the broccoli and ravioli. Cover and bring the water back to a boil. Crack the lid and
cook at a medium boil until the pasta is tender, about 5 minutes. When the pasta is done,
drain it and the broccoli in a colander, shaking to remove as much water as possible, and
add to the serving bowl.
TOSS well to coat with the sauce and serve.

Baked Stuffed Shells

Ingredients:
3 cups Bolognese sauce
3/4 pound spinach, coarsely chopped
2 cloves garlic, minced
1 small onion, finely chopped
3 tablespoons butter
1 cup whole milk ricotta cheese3
/4 cup freshly grated Parmesan cheese
12 jumbo shells

MELT the butter in a saucepan and add the onion and garlic. Cook until tender and then add the spinach. Once the spinach is wilted, remove the mixture from the heat and cool to room temperature.
COOK the shells in salted boiling water until almost al dente. Drain, rinse in cold water and drain again.
FILL each shell with the ricotta mixture, and place in a 9 x 13 inch baking pan. Top with half the bolognese sauce, and half the cheese.
BAKE in a preheated 350F oven until heated through. Arrange three stuffed shells
on each plate, top with more Bolognese sauce and sprinkle with the remaining Parmesan.

Baked Pasta with Sausage and Four Cheeses

Ingredients:
2 pounds pasta, rigatoni or other
1/4 cup pancetta, very thinly sliced, if you can't find pancetta, use regular bacon
2 1/2 pounds Italian sausage, casing removed, hot or sweet
1 onion, chopped
1 carrot, chopped
8 ounces mixed mushrooms, sliced
3 tablespoons julienne basil
3 tablespoons chopped parsley
3 pounds ricotta
1/2 cup heavy cream
1 cup chicken stock
2 cups grated provolone cheese
1 1/2 cups crumbled Gorgonzola cheese
28 ounce can plum tomatoes, drained and chopped
1 1/2 cups grated pecorino Romano cheese or Parmesan

COOK pasta in a large pot of boiling, salted water until only halfway cooked, according to
package directions. Drain, and rinse under cold water to stop cooking. Toss with a minimal
amount of olive oil to prevent sticking.
COOK pancetta or bacon in large skillet over medium heat until well browned, and crisp, stirring occasionally, about 10 minutes. Drain on a paper towel. Add sausage to drippings in skillet and cook, breaking up large pieces, until well browned. Transfer to paper towel. Pour off all but 3 tablespoons drippings from skillet. Add onion, carrot, mushrooms, basil and parsley. Cook until onion is tender, and mushrooms are golden brown. Season with salt and pepper and set aside. Preheat oven to 400F.
SPRAY a large baking pan well with cooking spray. Place ricotta in a large bowl. Gradually
whisk in cream. Stir in stock. Add pasta, pancetta, sausage, onion mixture, provolone,
Gorgonzola, tomatoes, and 1 cup Romano. Season with salt and pepper and stir well.
TRANSFER to prepared dish. Sprinkle with remaining Romano. Cover and bake 35 minutes. Remove cover and bake an additional 20 minutes, or until very golden brown, and bubbly.

TIP: Using a variety of mushrooms makes this dish fabulous.

Mushroom Spinach Lasagna

6 servings

Ingredients:
8 ounces lasagna noodles
1 1/4 cups ricotta cheese
2 eggs
1 cup sliced mushrooms
1 large onion, chopped
10 ounces frozen chopped spinach, thawed and drained
salt
1/4 teaspoon ground nutmeg
14 ounces spaghetti sauce
3 tablespoons grated
Parmesan cheese

PREHEAT oven to 350F. Grease rectangular baking dish, 11 x 7 x 1 1/2 inches.
COOK and drain noodles as directed on package.
MIX 1/2 cup ricotta cheese, 1 egg, the mushrooms and onion. Mix remaining 3/4 cup ricotta cheese, 1 egg the spinach, salt and nutmeg.
SPREAD 1/2 cup spaghetti sauce in baking dish. Top with 3 noodles, overlapping to fit. Layer with mushroom mixture, 3 noodles, spinach mixture, 3 noodles and remaining spaghetti sauce. Cover loosely with aluminum foil and bake 50 minutes.
SPRINKLE with Parmesan cheese. Bake uncovered about 10 minutes or until cheese is melted. Let stand 10 minutes before cutting.

Creamy Ravioli and Broccoli

4 Servings

Ingredients:
3 cups broccoli flowerets
1/2 cup Parmesan cheese
1/2 cup whole milk ricotta cheese
2 tablespoons olive oil
1 tablespoon bacon bits, real, not imitation
1/2 teaspoon crushed red pepper
25 ounces frozen beef ravioli

COMBINE the parmesan, ricotta, oil, bacon bits, and red pepper in a 3 quart or larger serving bowl. Stir well to mix and set aside.
COOK the broccoli and ravioli together. Crack the lid and cook at a medium boil until the pasta is tender, about 5 minutes. When the pasta is done, drain it and the broccoli in a colander, shaking to remove as much water as possible, and add to the serving bowl.
TOSS well to coat with the sauce and serve.

Tex Mex Lasagne

6 to 8 Servings

Ingredients:
12 pieces Lasagne, uncooked
3 cups tomato or spaghetti sauce
1 cup water
15 1/2 ounce can kidney beans, drained
10 ounce package frozen corn, thawed
1 package chili seasoning mix
2 cups part skim ricotta cheese
1 1/2 cups reduced fat Monterey Jack cheese, grated

STIR together the spaghetti sauce, water, beans, corn and chili seasoning mix in a medium bowl.
SPREAD 1 cup of the sauce mixture over the bottom of a 9 x 13-inch baking pan. Arrange 4 pieces of lasagne, 3 lengthwise, 1 widthwise over the sauce. Cover with 1 cup of sauce. Spread 1/2 of the ricotta on top. Arrange another 4 pieces of lasagne over the ricotta and top with another cup of sauce. Spread remaining ricotta on top. Arrange final 4 pieces of lasagne on top. Cover with remaining sauce. Refrigerate for at least 6 hours.
PREHEAT oven to 350F. Cover lasagne with foil and bake for 45 minutes covered. Uncover lasagne, sprinkle Monterey Jack cheese on top and bake an additional 15 minutes uncovered. Let stand 15 minutes before serving.

Alfredo Rotini

15 ounces ricotta cheese
2 eggs, beaten
2 cups mozzarella cheese, shredded
3 tablespoons minced fresh parsley
1/2 teaspoon salt
pinch black pepper
12 ounces rotini, cooked and drained
28 ounces alfredo sauce

PREHEAT oven to 350F.

COMBINE ricotta cheese, eggs, 1 cup mozzarella cheese, parsley, salt and pepper in a medium bowl, ; stir to mix well.

COMBINE hot cooked pasta and alfredo sauce in another bowl.

LAYER half of pasta mixture in an 11 x 7 inch baking dish. Evenly layer with cheese mixture and remaining pasta mixture. Bake, covered, 35 to 40 minutes or until bubbly.

UNCOVER; top with remaining mozzarella cheese. Bake 5 minutes or until cheese melts.

Las Cruces Lasagne Rolls

6 servings

Ingredients:
12 pieces of lasagne, uncooked
15 ounce part skim Ricotta cheese
2 eggs
3 tablespoons fresh cilantro, chopped, or 1 tablespoon dried cilantro
1 cup Monterey Jack cheese

Sauce:
1 medium onion, chopped
2 tablespoons fresh cilantro, chopped, or 2 teaspoons dried
1 tablespoons chili powder
2 of 16 ounce cans low sodium stewed tomatoes
4 ounce can chopped green chiles
2 tablespoons olive oil
1 clove garlic, minced
1 1/2 teaspoons ground cumin
1 teaspoon pepper
1/2 teaspoon oregano


COOK pasta according to the package directions.

Sauce:
SAUTE sauté onion and minced garlic in oil in a large skillet.

MIX tomatoes, chiles and remaining sauce ingredients in the skillet. Simmer for 15 minutes.

SET aside 1 cup of sauce for later.

Filling:
MIX ricotta cheese, beaten eggs and cilantro in a bowl. Reserve 1/2 cup Monterey Jack cheese, add remainder to filling and mix well.

COVER bottom of 10 x 6 inch baking dish with 1/4 of sauce. Spread approximately 1/4 cup cheese filling on each noodle, and roll into a cylinder. Arrange rolls on top of sauce in baking dish. Cover with sauce. Sprinkle with reserved cheese. Cover and bake at 350F for approximately 45 minutes. Remove from oven.

POUR remaining of the sauce over lasagna.

Lasagna Primavera

15 minutes to prepare
25 minutes to cook

Ingredients

lasagna
3 cups stir fried mixed vegetables cut into small pieces (onions, carrots, mushrooms, spinach, etc.)
2 lbs ricotta cheese
2 cloves garlic, chopped
2 eggs
3 cups shredded mozzarella cheese

COOK noodles.

MIX together in a large bowl: stir fried vegetables, garlic, ricotta cheese and the eggs.

OIL bottom of the lasagna dish lightly.

PLACE one layer of noodles followed by some ricotta mixture, sprinkle with the mozzarella cheese, add another layer of noodles followed by ricotta mixture, sprinkle with the mozzarella cheese, etc.

FINISH with a layer of noodles and top with the remaining mozzarella cheese.

BAKE at 375 for 25 minutes.

Stuffed Shells

1/2 pound ricotta cheese (can substitute half of this with fat-free ricotta if you wish)
3 eggs
1/2 teaspoon salt
1/4 pound shredded mozzarella cheese
3 tablespoons parsley, chopped
6 ounces jumbo shells
( 1/2 box)About 2 cups Marinara Sauce

CREAM ricotta with eggs and salt in a large bowl to make filling. Stir in mozzarella and parsley.
COOK shells in boiling water according to package directions. Do not overcook. Drain and let cool. Coat a 9-by 9inch baking pan with non-stick cooking spray.
POUR in enough Marinara Sauce to coat bottom. Preheat oven to 375 degrees.Using a tablespoon, carefully scoop filling into shells and place them in pan. Cover with remaining Marinara Sauce and bake, uncovered, for 30 minutes.Makes 4 servings.

Pappardelle with Feta Cheese Sauce

2 large servings.

INGREDIENTS
1/2 to 1 whole jalapeno or serrano chile pepper cut
fresh thyme
1 clove garlic
1/4 pound strong-flavor feta cheese
1/2 cup non-fat plain yogurt
3 tablespoons reduced-fat ricotta
1 teaspoon lemon juice
8 olives
8 ounces fresh pappardelle or other fresh pasta, such as linguine
Freshly ground black pepper to taste


WASH , trim and seed chile pepper. Wash and dry thyme leaves and remove from stems. With food processor running, put garlic, chile pepper and thyme leaves through food processor to chop. Turn off processor and add feta, yogurt, ricotta and lemon juice and process to mix well.Pit olives and chop and add to cheese mixture.
COOK pasta.
DRAIN and mix with cheese mixture. Season with black pepper and serve.