Recipes for Pasta

Ingredients:

# 4 chicken breast - diced up into bite size pieces
# 1 bunch of broccoli (or 10 oz frozen chopped) - diced up into bite sized pieces
# 5 to 10 garlic cloves - minced or pressed
# basil & oregno - to taste (aprox. 1/2 tps each)
# 1 medium carton, Half and Half
# 4 large ripe tomatoes
# 1 10oz pack of small shell pasta
# olive oil
# grated parmesan cheese - to taste

Directions:

Start water boiling for pasta and add pasta when boiling, cook until done and then drain. Cook broccoli.

Brown chicken pieces in olive oil, add tomatoes and garlic, simmer for approx 3 minutes, add basil and oregeno, simmer again for 2 to 3 minutes.

Add Half and Half. Simmer again for 3 to 7 minutes, add pasta and parmesan cheese, stir well and serve.

Its great served with french or garlic bread and a salad.

Ingredients:

# 6 oz penne pasta, uncooked vegetable cooking spray
# 4 oz Canadian bacon, chopped
# 3/4 cup chopped sweet red pepper
# 1/4 cup chopped onion
# 1 clove garlic, minced
# 1 (14-1/2 oz) can whole peeled tomatoes (no-salt)
# 1 tsp sugar
# 1/2 tsp dried basil
# 1/4 tsp freshly ground pepper
# 1/4 tsp salt
# 2 tsp all-purpose flour
# 1/4 cup evaporated skimmed milk

Directions:

Cook pasta according to package directions, omitting fat or salt, then drain and set aside.

Coat a large non-stick skillet with cooking spray and place over a medium-high heat until hot. Add the Canadian bacon and the next three ingredients, and saute until vegetables are tender.

Add tomato and the next four ingredients. Bring mixture to a boil. Cover, reduce heat, and simmer 10 more minutes.

Add pasta, stirring well. Cook over medium heat 2 to 3 minutes or until thoroughly heated. Transfer mixture to a serving bowl.

Garnish with a basil sprig if desired.

Makes 4 servings.

A great little Polka Dot Macaroni and Cheese recipe.

Ingredients:

# 1 can cheddar cheese soup
# 1/2 c milk
# 1 tsp Worcestershire sauce.
# 2 hot dogs
# 7 oz elbow macaroni

Directions:

Heat Oven to 375F.

Cook as directed 7 oz elbow macaroni.

Spread drained macaroni in 10″x6″ baking dish; add cheese sauce, stirring to mix. Cut into penny thin slices two hot dogs. Arrange slices on top. Bake 25 minutes.

Like it hot? Try this Spicy Fried Chicken Pasta Salad recipe.

Ingredients:

# 6 pieces cold, spicy fried chicken
# 1 tsp garlic, chopped
# 6 cups cooked rotini pasta
# 1/4 cup red bell peppers, minced
# 6 boiled eggs, yolks separated
# 1/4 cup green bell peppers, minced
# 1 cup mayonnaise
# 1/4 cup sliced green onions
# 1 tbsp Creole mustard
# 1/2 cup sweet pickle relish
# 1/4 cup (each) onions, minced; celery minced
# salt and pepper to taste

Directions:

If you don’t have leftover fried chicken, simply take a trip to your favorite fried chicken fast food outlet and pick up 6 pieces of their spicy version.

Debone chicken and cut into cubes, making sure that the skin is left intact. Set aside until later. In a large mixing bowl, mash egg yolks well with a fork, then add mayonnaise and Creole mustard, blending well into the yolks. Finely dice egg whites and add to the mixture.

Combine all remaining ingredients except the chicken and pasta and mix well until all seasonings are thoroughly coated with the mayonnaise sauce.

Add rotini pasta blending well into the mixture, then gently toss in the cold fried chicken cubes. Season to taste using salt and pepper. Place on a large serving platter and garnish with boiled eggs, or you may wish to surround the pasta with additional whole pieces of hot fried chicken.

NOTE: Since the mayonnaise sauce is a typical blend for potato salad, you may wish to add your own special seasoning blend to personalize the dish. The most important flavor aspect here is the seasoning applied to the chicken prior to frying.

Ingredients:

# 8 ounces pancetta, julienned
# 2 ears of white sweet corn
# 1 pound assorted exotic mushrooms, sliced
# 1 tablespoon chopped garlic
# 1 pound fresh fettuccini pasta
# Drizzle of white truffle oil
# 3 ounces freshly grated Romano cheese
# 2 tablespoons chiffonade basil

Directions:

Bring a pot of salted water, with a pasta basket, up to a boil. In a large saute pan, over medium heat, render the pancetta until crispy, about 5 minutes. Remove the pancetta from the pan and set aside. Using a sharp knife, remove the kernels from the cob. Add the corn to the pancetta fat and saute for 2 minutes. Add the sliced mushrooms and saute for 2 to 3 minutes. Season with salt and pepper. Stir in the garlic. Continue to saute for 1 minute. Place the pasta in the pot of boiling water and cook until al dente, about 4 to 5 minutes. Remove the pasta from the water and drain completely. Turn the pasta in to a mixing bowl and season with salt and pepper. Toss the pasta with the sauteed corn and mushrooms, reserved pancetta, drizzle of white truffle oil, cheese and basil. Divide the pasta evenly between four plates.

Pasta with Hot DogsThis dish contains pasta and chopped hot dogs, baked in an oven.

Ingredients

• 200g pasta (can be reduced)
• 300g hot dogs (can be increased)
• 1 leek
• 1 red bell pepper
• 350g maize corn (can be skipped)
• 4 eggs
• 2dl milk
• 1tsp salt
• 1/2 tsp black pepper

Instructions

Boil the pasta according to directions on package.

Chop down the hot dogs, leek and red pepper.

Put the (relatively) dry incredients (pasta, hot dogs, red pepper and maize corn) into a baking form.

Whip the eggs and milk together and season as needed with salt and pepper

Pour the mix over the dry incredients, and bake everything together in a 200-225°C hot oven, for 25-35 minutes.

(If fresh pasta is used for this recipe, the amount of pasta must be doubled.)

Pesto can be used as a sauce for pasta or meat, or can be used as an ingredient in a variety of dishes. One classic use is to spread the pesto onto slices of bread which are then toasted.

The following recipe substitutes Romano cheese for the usual Parmesan.

Ingredients

• 4 oz. fresh basil (100g)
• approx. 8 oz. extra virgin olive oil (200g)
• 1/3 cup freshly grated Pecorino Romano cheese (In all cases, good quality Parmesan cheese may replace the Pecorino for a milder taste). Crumbled feta cheese also works well for a different taste.
• 1/4 cup pine nuts (optional)
• 4 cloves garlic
• fresh ground pepper and salt to taste

Procedure

Preheat the oven to 425 °F (220 °C). In an ovenproof pan, toast the pine nuts for 10–15 minutes, checking every 5 minutes to prevent excessive browning or burning. In a small frying pan (skillet), heat 2 tbsp of the olive oil on medium heat. Crush the garlic and sauté in the oil until soft, about 2–3 minutes. Combine the basil, garlic, cheese and pine nuts in a food processor or blender and chop finely. While the processor is still running, slowly add the remaining oil to reach a paste-like consistency.

The sauce can be used immediately, covered with a thin layer of olive oil and refrigerated in an airtight container for one week, or frozen for several months. The cheese can be omitted to allow longer storage, as it is most likely ingredient to spoil. Grated cheese is then added right before use.

It’s possible to store it in jars for longer, but it’s advisable to add a little extra olive oil on top of the filled jar, otherwise the top of your pesto will turn brown as it oxidizes in the air.

Traditional method

Traditionally, a mortar and pestle was used to make the sauce, but this has generally been replaced by the food processor. Note, however, that the crushing action of the mortar and pestle produces a more intense flavour than the chopping action of a food processor. You can simulate the additional flavor of the mortar and pestle by placing the basil leaves in a plastic bag and crushing them with a rubber mallet or rolling pin prior to placing in the food processor. Indeed, the word “pesto” derives from the Italian for “pestle”, pestello.

Additionally, the cheese was added at the time of use, as it is the most likely to spoil. Pesto without the cheese can be stored at room temperature for up to a month, or refrigerated for several.

Different nuts

A common change in the recipe is to replace some or all of the pine nuts with sunflower seeds, walnuts, pistachios or almonds. This significantly reduces the cost of the sauce. Besides being cheaper, it is also necessary for people with nut allergies.

Creamy pesto

Take two tablespoons of the sauce above in a sauce pot and heat on medium-low. Add one cup light cream, and bring to a simmer. Use for pasta. Serves two.

Sun-dried tomatoes

Replace the pine nuts with an equal quantity of sun-dried tomatoes. Use as above.

Different bases

You may change the taste by changing the base of the pesto from basil to other easily obtained herbs/vegetables. For example, many variations include using cilantro (for a more aromatic taste) or spinach (more “bang for your buck”, as spinach is much cheaper than basil, yet still has its own distinct flavor). Try to mix up the standard basil/garlic combo by introducing shallots (sweet onions) into the mix, as it adds a slightly sweet taste to the paste. A good alternate favorite pesto is to mix (fresh) chives, marjoram and thyme with the basil, which produces something akin to Valdostano-style pesto. Another nice variant replaces the basil with equal parts of leaf parsley and spring onions. Arugula may also be substituted for basil with surprising, spicy results.

Ingredients

• 1 pound dried white beans.
• 1 cup of olive oil.
• A whole clove of garlic, unshelled.
• 1 bay leaf.
• 1 teaspoon or more crushed or ground hot red pepper.
• fresh parsley
• 1/2 pound of small diameter macaroni, whole wheat is best.
• salt to taste.

Instructions

1. Put washed beans in salted water, 3 parts to 1 part beans.
2. Soak overnight OR bring to boil, boil 2 minutes and let stand, covered, for 1 hour.
3. Do not drain beans, but bring to a boil.
4. Skim off foam and add oil, garlic and bay leaf.
5. Simmer for about 2 hours, or until tender.
6. Cook pasta for 6 or 7 minutes, but don’t let it get too soft.
7. Drain pasta & save some of the water.
8. Stir pasta & red pepper into beans and simmer until pasta is eatably soft, adding some of the saved water if necessary.
9. Garnish with red pepper to taste and parsley.

Tips

• Beans: Use whichever sort is the favorite in your neighborhood and likely to be freshest. In Southern California that would be pinto beans, in the deep South, blackeyed peas or perhaps butter beans. Garbanzos might be good. Navy beans are always safe.

• Olive Oil: Use the best grade you can get: Cold pressed, Extra Virgin.

• With a salad and some red wine this is a hearty meal, and can be eaten the next day, cold or reheated.

Ingredients

• 250g of pancetta
• 1 tbsp butter
• 1 tsp minced garlic
• 1 lb shallots (12-15 large)
• 1/2 tsp of sugar, salt, pepper
• 1.5 cups of chicken stock
• 1/4 cup of heavy cream
• 1 cup tightly packed herbs (rosemary, sage, thyme, marjoram, parsley, basil)
• 500g fusilli
• 1 tsp olive oil
• 1.5 cups parmigiano reggiano

Procedure

1. Place pancetta in a large saute pan and cook over medium-low heat stirring occasionally until crisp about 15 minutes. Using a slotted spoon remove from pan and drain on paper towels. Set aside. Pour off all but 1 T of the fat.
2. Add butter to the fat in the pan. Add garlic, shallots and sugar and season lightly with salt and pepper. Reduce heat to lowest setting and cook covered until shallots are soft and transparent about 15 minutes. Remove lid raise heat to medium high and cook stirring constantly until they have a deep golden-brown coating about 10 minutes. Do not allow to burn.
3. Add the stock and simmer until reduced by one-third stirring to loosen brown bits from bottom of pan about 7 minutes. The sauce can be prepared up to this point several hours ahead and kept covered in the refrigerator.
4. Bring a large pot of water to a boil for the pasta. (Reheat the shallot mixture if it was prepared in advance.) If using add cream to shallots and simmer for 2 minutes over high heat until sauce thickens slightly. Keep warm. Coarsely chop all but a small handful of herbs.
5. Cook pasta according to package directions. Drain and return to pot. Add chopped herbs to sauce and cook for another minute. Season to taste with salt and pepper. Add pasta to sauce and toss together over low heat for 1 minute. (As pasta and sauce heat, saute remaining herbs in 1/2 t olive oil until crisp for garnish.) Stir in pancetta and 1/2 C of the grated cheese. Divide the pasta among 4 bowls. Garnish with sauteed herbs. Serve remaining cheese on the side.

This makes 4-6 servings.

Variations and Additions

Given the strong and flavorful nature of this dish, when choosing a meat or other food to go along with this you must keep in mind that the two must not overpower each other. Grilling a small medallion of sirloin steak with garlic and red wine would go along perfectly with this, or perhaps a seared pork tenderloin medallion with white wine and ground pepper.

Ingredients

• 1 cup uncooked mostaccioli pasta
• 1/2 pound ground beef
• 2 Italian sausages, removed from casings
• 2 tablespoons chopped onion
• 2 tablespoons chopped green bell pepper
• 1 clove minced garlic
• 1 cup chopped canned tomatoes,
• 3 ounces tomato paste
• 1/2 cup water
• 1 teaspoon dried basil leaves
• 1/2 tablespoon chili powder
• 1/2 teaspoon red pepper
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• A dash of sugar
• A dash of black pepper
• 1 egg, slightly beaten
• 8 ounces ricotta cheese
• 1/4 cup Parmesan cheese

Procedure

1. Cook mostaccioli until al dente in boiling salted water. Drain and set aside.
2. In skillet, combine meat, sausages, onion, green pepper and garlic. Cook while breaking up meat, until browned. Drain off fat.
3. To the meat, add all remaining ingredients, except egg and cheeses. Bring meat sauce to a boil. Reduce heat.
4. Cover and simmer 15 to 20 minutes, stirring occasionally.
5. Combine egg and cheeses. To assemble, stir cooked pasta into meat sauce. Place half in 1 quart buttered baking dish.
6. Spread cheese mixture evenly over the top. cover with remaining pasta.
7. Bake, covered, at 350°F for 30 to 35 minutes or until cooked through.

Ingredients

• 1/2 lb (227g) elbow macaroni
• 3 tbsp butter
• 3 tbsp flour
• 1 tbsp powdered mustard
• 3 c milk
• 1 red onion finely chopped
• 2 tsp Tabasco Pepper Sauce
• 1 bay leaf
• 1/2 tsp paprika
• 1 large egg
• 12 oz (340g) sharp cheddar, shredded
• 1 tsp kosher salt
• Fresh black pepper

Topping

• 3 tbsp butter
• 1 c panko bread crumbs

Procedure

1. Preheat oven to 350 degrees F.
2. In a large pot of boiling, salted water cook the pasta until it is al dente.
3. While the pasta is cooking, melt the butter in a separate pot.
4. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it is free of lumps.
5. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
6. Temper in the egg.
7. Stir in 3/4 of the cheese.
8. Season with salt and pepper.
9. Fold the macaroni into the mix and pour into a 2-quart casserole dish.
10. Top with remaining cheese.
11. Melt the butter in a saute pan and toss the bread crumbs to coat.
12. Top the macaroni with the bread crumbs.
13. Bake for 30 minutes.
14. Remove from oven and rest for 10 minutes before serving.

Fettuccine Alfredo is a dish of fettuccine pasta with a sauce made of cream, butter and cheese. In popular American cooking the cream preparation is considered to be a sauce, though this is not the Italian convention.

Alfredo Sauce is rich but simple. Because it is simple you can create many variations. You can add such elements as green peas, asparagus tips, lemon zest, blanched bacon or proscuitto, shrimp, and even bite-sized pieces of smoked salmon. Pretty much anything other than beef or game can be added to this basic sauce.

The tricks to making a good Alfredo are gentle cooking and a proper balance of ingredients. The sauce should be just thick enough to coat the pasta without pooling on the bottom of the plate, but it should not be so thick as to be glue-like. The sauce can be made in the time that it takes to bring a pot of water to the boil and cook the pasta.

Fettuccine Alfredo should be served immediately, because as it cools the large amount of fat in the sauce will congeal too much. If it cannot be served immediately it should be made thinner in the pan than you want it when it’s plated and presented.

This recipe will sauce one pound of pasta and serves 6 as a first course.

Ingredients

• 1¾ cups (400 ml) heavy cream
• 6 tbs. unsalted butter
• 8.5 ounces (240 grams) grated Parmesan cheese
• 1 tsp. salt
• fresh-ground black pepper
• pinch of fresh-ground nutmeg

Preparation

1. Combine 1¼ cups (300ml) cream and the butter in a saute pan large enough to accommodate the sauce and later the pound of pasta. Heat over a low flame, stirring frequently, until the butter is melted and the cream comes to a bare simmer. Remove the pan from the heat once the butter is evenly incorporated into the cream.
2. Cook the pasta, draining it a little before it reaches the al dente stage. The pasta should be slightly undercooked before being added to the sauce because it will continue to cook while the sauce is being finished.
3. Drain the pasta and add it to the pan, along with the remaining ½ cup (100ml) of cream, the cheese, the salt, the nutmeg, and several grinds of the pepper mill.
4. Heat the pasta and sauce over a low flame, tossing continuously, until the cheese melts into the sauce and the sauce thickens slightly, about 1 - 2 minutes.

Ingredients

• 12 ounces (340g) boneless skinless chicken breasts, cut into ½-inch (1cm) thick slices
• Salt and pepper to taste
• Oregano, to taste
• About ½ cups flour, for dredging
• 2 tablespoon olive oil
• 2 (¼-inch-thick) (0.5cm) Lemon slices
• 2 artichoke hearts, cut into quarters (canned is fine)
• ½ cup (120g) oil-packed sun-dried tomatoes, drained
• 4 garlic cloves, peeled
• ½ teaspoon capers
• Pinch crushed red pepper flakes
• ½ cup (120ml) dry white wine
• 3 ounces (¼ cup plus 2 tablespoons or 90g) heavy cream
• 1 cup [240g] (loosely packed) fresh spinach
• Pinch fresh rosemary
• ½ pound (225g) linguine, cooked al dente and drained

Directions

1. Season the chicken slices with salt, pepper, and oregano.
2. Dredge in flour, shaking off excess flour.
3. Heat a heavy-bottomed skillet or large sauté pan (not non-stick) over high heat until very hot.
4. Add olive oil.
5. When oil begins to smoke, add the chicken pieces.
6. Cook until pieces are seared on both sides, 1 to 2 minutes per side.
7. Remove chicken to a plate and keep warm, leaving the oil in the pan.
8. Add the lemon slices to the hot pan and cook until caramelized, about 1 minute per side.
9. Add the artichokes, sun-dried tomatoes, garlic, capers, and red pepper flakes, and sauté for 2 minutes.
10. Add the white wine and cook until reduced to a glaze.
11. Return the chicken to the pan with the cream, and sauté for 2 minutes.
12. Add the spinach, rosemary, and cooked linguine.
13. Cook, tossing to combine linguine and sauce, just until spinach is wilted, about 1 minute.
14. Serve immediately.

Lasagne is a baked pasta dish.

Ingredients

• 1 lb. sweet Italian sausage
• 1/2 lb. minced (ground) beef
• 1/2 onion, chopped fine
• 2 cloves garlic, crushed
• 3 1/2 tablespoons sugar
• 1 tablespoon salt
• 1 1/2 teaspoons dried basil
• 1/2 teaspoon fennel seed
• 1/4 teaspoon black pepper
• 1/4 cup chopped parsley (divided)
• 4 cups canned whole tomatoes, undrained, halved, seeds removed
• 12 oz tomato paste
• 1/2 cup water
• 1/2 tablespoon salt
• 2 cups ricotta cheese
• 1 egg
• 16 oz. package lasagna
• 16 oz. package of mozzarella cheese, thinly sliced (a wire cutter is nice for semi-soft cheeses like this)
• about 3 Tbsp. grated Parmesan cheese

Procedure

1. Remove sausage casings, and break sausage into small bits.
2. Sauté sausage and ground beef in 5-quart saucepan or Dutch oven over medium heat with onion and garlic until the meat is browned.
3. Add sugar, 1 tablespoon salt, basil, fennel, pepper, and half the parsley; mix well.
4. Add tomatoes, tomato paste and water, mashing the tomatoes a bit. Bring the sauce to a boil then reduce heat and simmer, covered and stirring occasionally for 1 1/2 hours.
5. Preheat oven to 275 degrees F.
6. Cook and drain pasta.
7. In a medium bowl mix ricotta, egg, 1/2 teaspoon salt and remaining parsley.
8. Assemble your lasagna in a 13″ x 9″ x 2″ roasting pan (listed bottom to top):
   • bottom layer of sauce (approx. 1 1/2 cups)
   • layer of pasta (overlapping slightly)
   • layer of 1/2 the ricotta mixture
   • layer of 1/3 of the mozzarella
   • sauce layer (again, about 1 1/2 cups)
   • layer of grated Parmesan sprinkled over sauce (not so much that the sauce layer is covered entirely)
   • layer of pasta
   • layer of remaining ricotta
   • layer of 1/3 of the mozzarella
   • layer of remaining sauce
   • layer of sprinkled Parmesan
   • layer of remaining mozzarella
9. Cover the lasagna with foil and roast 30 minutes covered, then 25 minutes uncovered (or until bubbly and lightly browned). Cool for at least 20 minutes before serving.

Uncooked lasagnas freeze very well so the extra work can be done well in advance. You can make several batches at a time and freeze the extras to thaw out and cook later.

Ingredients

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3lbs (1.5 kilo) Minced beef
• 4 cloves of garlic, finely chopped or crushed
• 1 can (400g) quality chopped plum tomatoes
• 10-15 basil leaves, chopped or torn (or 1 tsp dried basil)
• 1/2 tsp dried oregano
• 5 crushed black peppercorns (or to taste)
• 1 tsp sea salt (or to taste)
• 1/2 tsp sugar
• (Optionally) 150-200ml red wine
• One pack of lasagne sheets

• 1.5 pints Bechemel Sauce

• Finely grated parmesan

Equipment

• One small pan for the bechemel sauce (preferably non-stick)
• One large, deep pan for the ragu
• A shallow oven-proof dish

Procedure

1. Heat the olive oil in a heavy base or non-stick pan over a medium-high heat. If the oil browns, turn the heat down.
2. Add the onion and fry until golden brown
3. Increase heat to high and add the meat and garlic. Fry until brown. Minced/ground beef takes some time to cook well. Fry until there is little moisture left in the pan. If necessary, spoon out any excess fat.
4. Add the tomatoes and sugar, cover the pan and lower the heat and simmer for 20 minutes. Meanwhile, prepare the bechemel sauce.
5. Pre-heat the oven to 375f/190c
6. Mix the basil, oregano, salt & pepper in to the ragu
7. Place a thin layer of ragu in the base of the ovenproof dish and cover with a single layer of pasta sheets. Spread a layer of bechemel sauce over the pasta. Repeat this until you run out of meat, making sure that you have enough bechemel sauce left to cover the top layer of pasta.
8. Sprinkle the grated parmesan over the top.
9. Place the dish in the oven on the top shelf and cook for about 45 minutes, or until the top is lightly browned and the sauce is bubbling.

Hints & tips

• Get good beef. This is the most important part of the dish. The best beef will produce little fat and a great flavour.
• Try using goats cheese and milk for the bechemel sauce. Sainsbury’s and Safeways both sell a goat’s cheese that’s almost like cheddar in consistency. Perfect for bechemel sauce.
• Look for canned tomatoes in ‘rich tomato juice’. They’re a bit more expensive, but definitely worthwhile
• Fresh basil and pepper are a must.
• Try it with minced lamb

Ingredients

• 1/2 Tbsp. olive oil
• 1/2 small onion, minced
• 1 400g (15. oz) can of navy beans, drained and chopped
• 1/2 tsp. oregano
• 1/4 tsp. pepper
• one package lasagna noodles
• 240ml (1 cup) cottage cheese
• 1 clove garlic, minced
• 240g (1 cup) tomato sauce
• 240g (1 cup) tomato puree
• 1 Tbsp. tomato paste
• 1/2 tsp. dried basil
• 100g - 170g (4-6 oz.) package of mozzarella cheese, grated
• 60ml (1/4 cup) grated Parmesan cheese

Procedure

1. Cook lasagna noodles.
2. Start preheating oven for 180 C (350 F).
3. Saute garlic and onions.
4. Add the chopped beans and cook for 5 minutes.
5. Add tomato sauce, tomato puree, tomato paste, oregano, basil, and pepper and cook for 5 minutes.
6. In a 30cm x 20cm (13 x 9 in.) baking dish, form a layer using half the noodles, cottage cheese, and mozzarella.
7. Repeat to form a second layer.
8. Sprinkle top with Parmesan cheese.
9. Bake uncovered at 180c (350 degrees) for 25 minutes, until noodles are tender and sauce is bubbling.

4 servings.

This recipe has been improved on over the generations. The reason why this is cooked on the stove top & only browned in the oven is that in Greek villages there was a shared village oven. So dishes like these were popular as they could be browned after the bread had been baked.

Ingredients

• 2 Tablespoons stale breadcrumbs to top

Pasta Mix

• 250g Macaroni pasta.
• 2 eggs whole beaten lightly.
• ¾ cup Grated fresh pamesan cheese.

Meat Sauce

• 2 Tablespoons Olive Oil.
• 2 medium chopped onions.
• 750g Minced Meat (better to do it yourself in the food processor).
• 400–450g Canned Chopped Tomatoes.
• ⅓ Cup tomato paste.
• ½ Cup water.
• ¼ Cup dry white wine.
• 1 tablespoon beef stock powder.
• ½ teaspoon Cinnamon powder.
• 1 egg beaten lightly.

Greek style Bechamel sauce

• 100g Butter.
• ½ cup plain flour.
• 3½ cups milk.
• 1 cup Grated Fresh Parmasen cheese.
• 2 egg yolks.

Equipment required

• 2.5 Litre (10 cup) Baking dish metal/glass/ceramic are fine.
• 2 Large saucepans for Meat sauce & pasta.
• 1 medium to large saucepan for Bechamel sauce.

To avoid a large clean up at the end just reuse the same saucepan.

Procedure

It is a good idea to start your meat sauce first as this needs to cool before you can begin construction.

Meat Sauce

1. Heat 2 tablespoons of Olive Oil in pan.
2. Saute 2 chopped onions then,
3. Add 750g of Minced meat cook till well browned.
4. Add 400–450g of chopped canned tomatoes liquid & all.
5. Add ⅓ cup Tomato Paste.
6. Add ½ cup water.
7. Add ¼ cup wine.
8. Add 1 tablespoon Beef stock powder.
9. Add ½ teaspoon cinnamon powder.
10. Simmer uncovered, until it becomes thick in consistency.
11. Once thick transfer into a mixing bowl to cool.
12. Once cool stir in 1 Lightly beaten egg.

Greek Style Bechamel sauce

1. Melt 100g butter in pan
2. Add ½ cup plain flour
3. Stir over heat until bubbling.
4. Remove pan from heat.
5. Gradually add 3½ cups milk - (Please note mixture will become thick & then will thin again).
6. Return pan to heat until sauce bubbles then thickens.
7. Stir in 1 cup parmesan cheese.
8. Transfer to mixing bowl.
9. Cool slightly.
10. Mix in 2 egg yolks.

Pasta Mix

1. Cook 250 g Macaroni pasta as per directions on packet until tender.
2. Drain pasta.
3. Transfer Pasta to Mixing Bowl
4. Mix Pasta while hot with
5. ¾ cup parmesan cheese and,
6. 2 eggs which are lightly beaten.

Construction

1. Grease baking dish.
2. Press pasta mix into base of pan.
3. Top pasta mix with the Meat sauce.
4. Pour over the Greek Style Bechamel Sauce over the Meat sauce (smooth the top).
5. Sprinkle 2 tablespoons Stale Breadcrumbs over the top.

In preheated oven- Bake at 180 Degrees Celsius / 350 Degrees Farenheit for 1 hour till golden brown.

Stand for at least 10 mins before serving.

Leftovers freeze well so it is a great freezer cooking dish.

Ingredients

• 1 cup uncooked pasta, such as macaroni, elbows, or wagon wheels
• 1 pound ground beef or hamburger, crumbled
• a sprinkle of garlic salt
• a sprinkle of minced onion
• 1 or 2 cans condensed tomato soup

Procedure

1. Boil pasta al denté in 4-6 cups salted, oiled water, drain.
2. While pasta is cooking, sprinkle 10″ skillet with garlic salt and minced onion, and brown beef.
3. Add tomato soup and cook a minute or two.
4. Stir in drained pasta.

Notes, tips and variations

1. May add beans, vary spices, add onions; anything you like!
2. Makes a decent chili base with chili powder added.
3. Good in leftovers, if that is possible.

Ingredients

• 120ml (1/2 cup) butter
• 2 tsp. dried basil, crushed
• 2 tsp. lemon juice
• 1 1/4 tsp. garlic powder
• 3/4 tsp. seasoned salt
• 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)
• 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)
• 3 Tbsp. walnuts (chopped )
• fresh, grated Parmesan cheese

Procedure

Melt the butter in a large skillet. Add the basil, lemon juice, garlic powder and seasoned salt, blending well. Add the fettuccine, broccoli, walnuts, and chicken or shrimp (if desired; see note, below). Blend well and toss to coat the fettuccine. After tossing, add fresh grated Parmesan cheese to top off the dish.

Notes, tips, and variations

Cooked chicken breast or cooked shrimp may be added if desired.

This is a simple way to serve fiddleheads. If fiddleheads are unavailable or out of season, asparagus or artichoke hearts could be substituted with good results.

It goes well with a simple salad, crusty bread and a nice dry white wine.

Ingredients

• 1 pound fiddleheads, cleaned and trimmed
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 small onion
• 1 large portobello mushroom cap
• 170g (6 ounces) oil-packed sun-dried tomatoes (approx)
• half a box of linguine
• 1 tablespoon toasted pine nuts
• 2 tablespoons parmesan cheese
• salt and pepper to taste

Procedure

1. Slice the mushrooms, onions, and sun-dried tomatoes into long strips and set aside.
2. Sauté the ferns and garlic in the olive oil for about 5 to 10 minutes.
3. Add the onions and sauté until they start to wilt.
4. Add the mushrooms and sun-dried tomatoes. Continue to sauté for another 5 minutes or so.
5. Season with salt and pepper, toss in the pine nuts, add a splash of water, reduce heat and cover. Let sweat for about 10 minutes (or so).
6. During this have the linguine begin to cook so that it is ready when the topping is ready.
7. In a pasta bowl, add the veggies to the linguine, sprinkle on the cheese, and toss.
8. Serve immediately.

This is a delicious and quick recipe for a sunny day, or to bring back a little memory of summer. It’s served warm so may not suit a winter evening! The combination of flavours (eggy pasta, milky mozzarella, sweet tomato and spicy basil) is just wonderful.

Ingredients

• 250g fresh egg pasta
• 2 mozzarella balls (cow or buffalo) - Works well with BRIE as well
• About 10-15 small tomatoes or 4/5 larger tomatoes (you need about the same amount as the mozzarella)
• A good handfull of basil leaves, about 15-20
• Extra virgin olive oil (what else?)
• Salt & black pepper

Method

The secret here is to prepare all the ingredients except the pasta ahead of time and let them soak together. I tend to stand the prepared bowl of ingredients in a sink full of hot water, so that the mozzarella starts to soften and the juices from the tomatoes start to run.

1. Chop the mozzarella and the tomatoes roughly and put them in a big salad type dish. You’re looking to create small cubish shapes between 1 cm and 1 inch (i.e. about 2.5 cm).
2. Now tear up the basil and sprinkle it over the mozzarella and tomatoes. I always tear basil as I’ve read that it’s the best way to preserve the flavour, but others may disagree.
3. Drizzle on lots of extra virgin olive oil - at least 3 tablespoons (I usually do more - for me it’s pouring, not drizzling!)
4. Finally add a really good amount of salt and just a little black pepper. The salt will start to leech moisture out from the other ingredients and create a sauce.
5. Wait!
6. When you’re ready, boil up the egg pasta, drain when cooked al dente (as usual) and then pour, still hot, on the other ingredients. Stir it up, coating everything really well, and serve.

Contributor: Rich Osborne.

Eggplant Pasta – This tasty vegetable stew is great served with your favorite pasta.

Ingredients

• 1 eggplant (aubergine)
• 1 large onion
• 1 tbs olive oil
• salt to taste
• 2 tins of peeled tomatoes
• 1 chili pepper
• handfuls of fresh basil
• dried Italian herbs (marjoram, basil, capsicum, oregano, rosemary, parsley, garlic, thyme) - often sold pre-mixed.
• fresh garlic, crushed
• pasta (your favourite)

Serves 4.

Procedure

1. Slice eggplant and cover in salt. Leave for at least 30 minutes.
2. Rinse salt away, then squeeze until almost dry (this removes sourness).
3. Cut into chip-sized pieces and fry in oil.
4. Add onion and cook briefly.
5. Add all other ingredients and simmer for 30 minutes.
6. Serve with freshly cooked pasta.

Notes, tips, and variations

• The amounts of the various ingredients are not really important. Experiment and adjust to taste.
• It is often better to prepare the vegetables the night before as this gives time for the flavours of the chili pepper, garlic, and herbs to diffuse through the mix.
• Spiral pasta is a good choice as it holds the sauce to itself.

Warnings

• Always wash your hands after handling chili peppers. Be especially careful not to touch your eyes.

Ingredients

• 4 large eggs
• 400g plain flour
• Extra flour for kneading

Procedure

• Sift the flour onto a large work surface, and create a well in the centre
• Break the eggs into the well
• Slowly draw the flour into the eggs either using a spoon or your hands
• Knead into a smoooth, elastic dough
• Roll to desired thickness, using extra flour and cut to desired shape
• Bring a large pot of salted water to the boil
• Add the noodles to the water and cook until al dente

N.B:

• While this recipe says that 400 grams of flour should be sufficient for creating the dough more may be necessary depending upon the size of the eggs
• This recipe usually makes enough noodles for four people, however depending on the shape of pasta more may be needed. A good rule of thumb is one large egg per person.

Ingredients

• 3 egg yolks
• 1 whole egg
• 1 teaspoon salt
• dash of pepper
• 80ml (1/4 cup) water
• 580ml (2 cups) flour
• 1-2 teaspoon of olive oil

Procedure

• In a bowl beat together egg yolks, egg, salt, and pepper.
• Stir in water.
• Stir in flour.
• Knead into ball.
• Roll out on a floured surface until 2 mm to 4 mm (1/16″ to 1/8″) thick.
• Cut into noodles 6 mm (1/4″) wide.
• Bring water to a boil in a pot, add oil.
• Add noodles to a boiling water, and cook until done.

Ingredients

• olive oil
• garlic cloves
• ripe tomatoes
• salt
• ground black pepper
• fresh cream
• oregano

Procedure

1. Finely chop tomatoes or purée them in a food processor - this depends on what consistency you want. Chopping gives a chunkier sauce while using puréed tomatoes yields a smoother sauce.
2. Grind garlic to paste.
3. Heat oil in a pan. Using a pan with non-stick coating needs less oil.
4. When oil is hot (but not too hot), turn down heat and add garlic paste.
5. When garlic is golden-brown, add tomatoes.
6. Tomatoes have to be cooked until done - they’ll look and smell cooked instead of raw, and will be a deeper, redder colour.
7. Half way there, add salt and pepper.
8. When tomatoes are almost done, add fresh cream (more if you want, but less is good too).
9. After half a minute, add oregano.
10. Cook for another minute, and your pasta sauce is ready.
11. Add cooked pasta and vegetables and serve hot.