Ingredients:

12 lasagna noodles 8 asparagus spears, peeled and cut into 1 inch pieces 2 small zucchini, halved lengthwise and sliced 10 baby portabella mushrooms, sliced 1 yellow onion, chopped 3 cloves of garlic, chopped 3 Tbls of extra virgin olive oil 8 oz of low-fat ricotta cheese 1/4 cup of fresh grated parmesan cheese 1/4 tsp of salt 1/2 tsp of fresh ground black pepper 4 oz of shredded part-skim mozzarella cheese 1 large tomato, seeded and chopped

Directions:

In 6 quarts of salted boiling water cook the lasagna until almost al dente, around 15 minutes. Drain the noodles and set aside. In a large skillet sauté the garlic, asparagus, zucchini, mushrooms and onions in the olive oil until tender. In a medium size bowl mix together the ricotta, parmesan cheese, salt and pepper. Place 3 noodles in the bottom of a 2 quart baking dish, cutting to fit. Top the noodles with a layer of the ricotta cheese mixture Top the ricotta with half of the vegetable mixture and half of the tomato sauce or red pepper sauce, whichever you choose. Sprinkle the top with some of the mozzarella cheese. Add another layer of lasagna and repeat the layering process finishing with a layer of noodles on top. Pre-heat the oven to 375 degrees. Bake the lasagna for 39 minutes. Sprinkle the remaining mozzarella cheese on top and the chopped tomatoes and bake for 8 minutes more. Let stand for 10 minutes before serving.

Red Pepper Sauce Ingredients:

5 red peppers, seeded and diced 4 garlic cloves, whole 2 Tbls of extra virgin olive oil 1 small can of tomato paste 2 Tbls of red wine vinegar 1/2 cup of water 1/2 tsp of dried oregano

Directions:

In a large skillet sauté the garlic and peppers until tender, about 15 minutes. Place the mixture in a blender and blend until almost smooth. Add the tomato paste, water, vinegar and oregano and blend. Pour the mixture back into the skillet and heat through.

Tags: vegetable lasagna recipe, italian pasta recipes, italian recipes, pasta recipes

Ingredients:

1 lb. large pasta like shells
1-3/4 cups ham cut in cubes
1-1/2 cups mozzarella cut in cubes
1 cup fresh ground parmesan
3 egg yolks
butter

For the Béchamel sauce:

24 fluid oz. milk
5 Tbsp. unsalted butter
2/3 cup flour
pinch of nutmeg
pinch of salt

Instructions:

1. First prepare the ingredients.
2. Once you have everything ready put the water on for the pasta and make the Béchamel sauce.
3. Start by warming the milk.
4. In another pan melt the butter then add and blend the flour for about 2- 3 minutes mixing constantly with a wooden spoon. Use a low heat.
5. Once the butter and flour are blended add the milk a little at a time. Mix continuously with a wooden spoon. Be certain to avoid lumping!
6. When you've mixed in all the milk grate a bit of nutmeg on top, just a dusting. Add a pinch of salt too.
7. Continue cooking the Béchamel, stirring constantly, until it thickens and becomes smooth.
8. Once the Béchamel is ready put it in a large mixing bowl to cool down a bit.
9. Add the pasta to the water and cook it. It should be firm to the bite you don't want to cook it until it's soft as it will continue to absorb liquids when you bake it.
10. When the pasta is about ready mix the mozzarella, ham, parmesan and egg yolks into the Béchamel sauce. The drain the pasta well and add it too.
11. Now you can put it into your baking dish. Add some pieces of butter on the top along with a sprinkle of parmesan.
12. Bake in a oven preheated to 375° for 20 to 25 minutes or until it starts to brown on the top.

Tags: italian pasta recipes, baked pasta recipe, bechamel sauce recipe, italian recipes

Ingredients:

3 cup sifted all-purpose flour
4 eggs
4 1/2 teaspoon cold water
1 pinch salt
1 tablespoon olive oil
3 cup meat sauce
1/4 cup freshly grated parmesan
1 cheese
----STUFFING FOR MANICOTTI----
3/4 cup ricotta cheese
3/4 lb mozarella cheese, diced
3 eggs, lightly beaten
2 tablespoon butter
2 tablespoon freshly grated parmesan
1 cheese
1/2 teaspoon salt
1 pinch black pepper

Directions:

Place flour on a pastry board and make a well in the center. Break the eggs into the well and add the water, a little at a time, and the salt. Knead for about 10 minutes. Let stand, covered, for about 1 hour. Cut dough into 4 pieces and roll as thin as you can. Cut into rectangles 4 inches wide by 6 inches long. Place between pieces of waxed paper. You should have about 12 pieces. Cook, half at a time, in 4 quarts salted boiling water with olive oul added. Cook for 5 minutes. Drain and place between 2 towels.

Divide stuffing into 12 parts. Place a mound of stuffing on each dough rectangle about 1/3 inch from a long edge. Mound should be about 1/2 inch thick and 1/2 inch wide. Fold dough over twice. Spread a thin layer of the meat sauce on the bottom of a baking pan. Arrange manicotti about 1/4 inch apart in the pan and spoon the rest of the sauce over the top. Sprinkle a teaspoon of Parmesan cheese over each of the manicotti. Bake in a preheated slow (300 F) oven for 15 to 20 minutes. Drain the ricotta cheese. Combine all of the ingredients and mix well.

Tags: italian pasta recipes, italian recipes, manicotti recipe, pasta recipes

Ingredients

6 ounces dried spaghetti, broken in half

3 cups sliced fresh mushrooms (8-ounces)

2/3 cup cubed pepperoni (3-ounces)

1 tablespoon margarine or butter

6 cups lightly packed torn fresh spinach

1/4 cup grated Parmesan cheese

2 tablespoons snipped fresh basil

1 teaspoon lemon juice

Directions

1. Prepare pasta according to package directions. Meanwhile, in a very large skillet cook mushrooms and pepperoni in margarine over medium heat for 5 minutes or until mushrooms are just tender. Drain fat. Stir in spinach. Cook and stir for 1 minute or until spinach begins to wilt. Remove from heat.

2. Drain cooked pasta. In a large bowl combine pasta, pepperoni mixture, 3 tablespoons of the Parmesan cheese, the basil, and lemon juice. Toss to combine. Sprinkle with remaining Parmesan cheese. If desired, serve with breadsticks.

Makes 4 servings

Tags: italian pasta recipes, pepperoni pasta, italian recipes, pasta recipes

Ingredients:

1 lb shrimp -- deveined, peeled
3 cloves garlic -- finely
1 minced
1 onion -- finely chopped
2 tablespoon olive oil
2 tablespoon flour
1/2 cup marsala wine -- i used
1 chardonney
1 cup low sodium chicken broth --
1 low fat
1/2 cup italian parsley -- minced
1 salt and pepper -- to taste
1 lb homemade linguini

Directions:

Heat olive oil in a large skillet. Add garlic and stir for 30 seconds. Add onion and cook until transparent, stirring occasionally. Add flour and stir until well mixed. Whisk in the broth, wine and parsley. Bring to a boil and cook for a couple of minutes, stirring constantly. Lower heat to medium and add shrimp; cook until shrimp are just pink and done. Serve over pasta, cooked (according to package directions - if store bought)

Tags: italian pasta recipes, linguine gamberini recipe, italian recipes, pasta recipes

Ingredients:

• 8 chicken tenderloins
• salt and pepper to taste
• 3/4 cup fresh sliced mushrooms
• 1 red bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1 (8 ounce) package uncooked spaghetti
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1 cup half-and-half
• 1 teaspoon garlic salt
• ground black pepper to taste
• 1/2 cup shredded Swiss cheese
• 1/3 cup grated Parmesan cheese
• 1/4 cup grated Parmesan cheese for topping (optional)

Directions:

1. In a large non-skillet, saute the tenderloins. Salt and pepper to taste. Add the mushrooms, red bell peppers and yellow bell peppers and cook until vegetables are tender.
2. Cook the spaghetti according to package directions. Drain and set aside.
3. In a large saucepan, melt the butter or margarine and blend in flour. Gradually stir in the chicken broth and half-and-half. Cook over medium low heat, stirring constantly, until the sauce begins to thicken. Add garlic salt and ground black pepper to taste. Blend in the Swiss and Parmesan cheeses and continue heating, stirring constantly, until the cheeses melt.
4. Stir in the chicken/vegetable mixture and heat thoroughly. Toss with the cooked pasta and top with grated Parmesan cheese, if desired.

Tags: italian pasta recipes, chicken tetrazzini recipe, italian recipes, pasta recipes

Ingredients:

1 carrot; chopped
1 onion; chopped
1 rib celery; chopped
4 strips bacon; chopped
1 clove garlic; chopped
1 tablespoon olive oil
1 can tomatoes; chopped (28 oz.)
1 can chicken broth; not condensed
1 1/2 cup water
1 can white beans; (19 oz.)
2 tablespoon parsley; chopped
1/2 cup ditalini pasta; cooked

Directions:

In a large pot, saute carrot, onion, celery, bacon and garlic lightly in olive oil. Add tomatoes, water and broth. Simmer for 1/2 hour. Add parsley, beans and pasta. Heat through.

Tags: italian pasta recipe, pasta fagioli recipe, italian recipes, pasta recipes

----FILLING----
1/2 lb ground beef
1 each small onion, minced
1 each garlic clove, minced
1/4 cup minced parsley
2 tablespoon grated parmesan cheese
1 salt
1 each egg
1 water
----PASTA DOUGH----
2 1/4 cup flour
2 each eggs
1/4 cup water
1 tablespoon olive or salad oil
1 teaspoon salt
----MARINARA SAUCE----
2 tablespoon olive or salad oil
1 each small onion, chopped
1 each garlic clove, minced
1 tablespoon sugar
2 teaspoon basil
1 teaspoon salt
16 oz can tomatoes
6 oz can tomato paste

FILLING: In 10-inch skillet over medium-high heat, cook beef, onion, and garlic until all pan juices evaporate, onion is tender, and meat is browned. Remove skillet from heat; stir in parsley, cheese, and 1/2 ts salt, then egg. Cover and refrigerate groundbeef filling.

PASTA DOUGH: In large bowl, stir 2-1/4 cups flour with remaining ingredients to make a stiff dough. On well-floured surface, knead dough until smooth and not sticky, about 20 times. Cover dough with plastic wrap and let rest 30 minutes for easier rolling. Cut dough into 4 pieces. On floured surface with floured rolling pin, roll 1 piece into 12" by 8" rectangle. With dull edge of knife, lightly mark dough into twenty four 2-inch squares. Place a scant teaspoon of ground beef filling in center of each square. Roll second piece of dough into 12" by 8" rectangle; place over filling. Press around filling and along edges. With cutter or knife, cut into 24 ravioli; place in single layer on floured, clean cloth towel. Repeat with remaining dough and filling.

Let ravioli dry 30 minutes. In 8 quart saucepan over high heat, heat 6 quarts water and 2 teaspoons salt to boiling. Add ravioli, stirring gently to separate pieces so they do not stick together; heat to boiling. Reduce heat to medium; cook until tender but firm. About 5 minutes. Drain ravioli; serve with Marinara sauce.

MARINARA SAUCE: In 2 quart saucepan over medium-low heat, in hot oil, cook onion and garlic until tender. Stir in sugar, basil, salt, tomatoes with their liquid, and tomato paste; heat mixture to boiling, stirring to break up tomatoes. Reduce heat to low; cover saucepan and simmer 20 minutes to blend flavors, stirring occasionally.

Tags: italian pasta recipes, beef ravioli recipe, italian recipes, pasta recipes

Ingredients:

Linguini
2 med. zucchini, chopped
3/4 c. broccoli flowers
4 oz. carrots, chopped
4 tbsp. peas
1 lg. mushroom
5 tbsp. Parmesan cheese
2 c. heavy cream
4 oz. butter

Directions:

Melt butter in pan. Then add heavy cream, bring to boil for 1/2 minute. Add pre-cooked broccoli, carrots, peas, mushrooms, and zucchini. Mix slightly and add linguini. Top with Parmesan cheese.
Tags: italian pasta recipes, pasta primavera recipe, italian recipes, pasta recipes

Ingredients:

2 ounces packaged dried linguine or fettuccine

1/2 cup purchased refrigerated pesto sauce

1 tablespoon lemon juice

1 cup shredded fresh spinach

1/2 cup coarsely chopped, seeded tomato

1 small red onion, thinly sliced (1/3 cup)

2 tablespoons pine nuts or slivered almonds, toasted

Directions:

1. Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.

2. In a large mixing bowl combine pesto sauce and lemon juice. Add pasta; toss to coat.

3. Add spinach, tomato, and red onion to pasta mixture; toss until mixed. Sprinkle with nuts. Serve immediately.

Yields 4 Servings

Tags: italian pasta salad, italian recipes, pasta recipes, florentine pasta salad

Ingredients:

1 lb cannelloni noodles
2 tablespoon butter
1/4 cup onions, chopped fine
1/4 lb mushrooms, chopped
1 cup spinach, cooked
2 cup chicken (white meat)
1/4 teaspoon nutmeg
1 salt
1 pepper
3/4 cup ricotta
2 tablespoon cream

Directions:

There are many fillings for Cannelloni and there are easily as many sauces. Here is one combination: Preheat the oven to 350 degrees. Saute the onions and mushrooms in butter. Mince the chicken meat, chop the spinach. Add to the onions and mushrooms along with nutmeg, salt and pepper. Simmer about 5 minutes. Allow to cool slightly.
Add the Ricotta and cream. Mix thoroughly and season to taste. Cook the noodles, 3 at a time, in boiling salted water until al dente. Remove using a skimmer and blot dry, inside and out. Fill each noodle tube with a heaping tablespoon of the filling and place, seam side down, in a buttered, oven proof dish.
When all the cannelloni are in the pan, cover with a generous amount of Italian style tomato sauce, some ground fresh basil and melted butter. Sprinkle on some grated parmesan cheese or a thin layer of mozzarella. Bake about ten minutes. Serve at once with additional sauce and grated parmesan cheese.

Tags: cannelloni recipe, italian pasta recipes, italian recipes, pasta recipes

Ingredients:

• 8 ounces packaged dried mostaccioli or cavatelli
• 1 14-1/2-ounce can Italian-style tomatoes
• 1/2 of a 6-ounce can (1/3 cup) tomato paste
• 1/4 cup dry red wine or water
• 1/2 teaspoon sugar
• 1/2 teaspoon dried oregano, crushed
• 1/2 teaspoon dried thyme, crushed
• 1/4 teaspoon pepper
• 1 pound ground beef
• 1 medium onion, chopped (1/2 cup)
• 1 clove garlic, minced
• 1/2 cup sliced pimiento-stuffed green olives
• 1 cup shredded mozzarella cheese (4 ounces)

Directions:

Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.

In a blender container or food processor bowl combine undrained tomatoes, tomato paste, wine or water, sugar, oregano, thyme, and pepper. Cover and blend or process until smooth. Set aside.

In a large skillet cook ground beef, onion, and garlic until meat is brown. Drain fat. Stir in tomato mixture. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in pasta and olives.

Divide the pasta mixture among six 10-ounce casseroles. Bake in a 375 degree F. oven for 15 minutes. (Or, spoon all of the pasta mixture into a 2-quart casserole and bake for 30 minutes.) Sprinkle withmozzarella cheese. Bake 5 minutes more or until heated through. Makes 6 main-dish servings.

Tags: italian pasta recipes, baked mostaccioli recipe, italian recipes, pasta recipes

Ingredients:

1 Pound ground beef, ground sausage, or 1/2 pound of both (I usually use both)
1 can, 28 ounces, San Marzano tomatoes
2 cans, 28 Ounces each, tomato sauce (I use Contadina because it's not bitter)
1 Tablespoon Amore tomato paste (This comes in a tube)
1 small onion
3-4 cloves garlic, peeled, smashed & minced
Basil, oregano, Italian Seasoning, and parsley
1 pound ricotta
1 cup parmesan
1 egg
olive oil
1 pound mozzarella
fresh mushrooms
lasagne noodles (usually a box and a half)

Directions:

Brown beef/sausage in olive oil along with finely chopped onion and minced garlic. Drain beef/sausage but save the oil for the sauce. Refridgerate beef/sausage until ready to put the lasagne together.

Heat tomato paste in pan grease until it's thinned out a bit. Add tomato sauce, tomatoes, mushrooms, and the spices. Cook on medium for at least 4 hours. (If you like, add half a bottle of good quality wine. Remember, if you wouldn't drink it, don't cook with it. The better the wine, the better the sauce.)

Mix ricotta cheese, parmesan, parsley, and egg in a medium bowl. Set aside.

Cook lasagne noodles. Pour 1/2 ladle sauce on the bottom of the lasagne pan so the noodles won't stick. First layer of noodles go lengthwise in the pan. Make sure that they overlap. Sprinkle some beef/sausage on top of the noodles. Put a teaspoon of ricotta mix every few inches along the noodles. Sprinkle some mozzarella on top and cover with sauce.

The next layer of pasta should go crosswise.

Repeat each step until you use all ingredients. Layer noodles on the top. Cover with sauce and sprinkle with remaining mozzarella. Heat in a 350 degree oven for about an hour.

Tags: italian pasta recipes, pasta recipes, lasagna recipe, italian recipes