1 lb bacon
1 medium onion
1 pk fresh sliced mushrooms
3/4 C whipping cream
1 C shredded parmesan cheese
salt & pepper
fresh cut italian leaf parsley
fresh ground pepper
Important First Step: Cook 1 lb. pasta before starting.
Sautee 1 lb. chopped bacon with 1 medium chopped onion and add 1 pkg sliced fresh mushrooms after about 5 minutes.
In a bowl, whisk 5 eggs and 3/4 C Heavy Whipping Cream - add 1 C Shredded Parmesan Cheese and salt/pepper to taste.
Add cooked pasta to bacon/onion/mushroom mixture - stir well then add egg/cream/cheese mixture - stir well and serve. Garnish with freshly cut italian leaf parsley and fresh ground black pepper.
Mix together the following to make the center:
12 oz shredded mozzarella cheese
16 oz cottage cheese
1 tsp parsley
1 egg salt & pepper to taste
2 Boxes Manicotti Shells (stuff uncooked shells with center mix above)
32 oz spaghetti sauce & 32 oz water - boil together
Parmesan cheese for top
Pour a little sauce on bottom of 13x9x2 pan and place stuffed shells into pan. Cover all shells with sauce - COVER with foil and bake at 350 degrees for an hour.
Remove foil and sprinkle with parmesan cheese and cook an additional 30 minutes at 350 degrees until bubbly.
1 ½ lbs. Spaghetti Noodles (uncooked)
2 lbs. Shredded Mozzarella Chees
15 oz. Ricotta cheese – whole milk
8 oz. Sour Cream
1 ¼ C Half-n-Half
1 ½ C grated Parmesan (divided)
2 Tbsp. Italian Seasoning
½ tsp. Pepper
3 tsp. Minced Garlic
1 tsp. salt
Favorite Spaghetti Sauce
Preheat oven to 350 degrees.
Cook Spaghetti Noodles al dente according to package directions – DRAIN WELL and place in a very large bowl
In another bowl, stir together Ricotta, Sour Cream, Half-n-Half, Mozzarella, Italian Seasoning, Pepper, Garlic, Salt, and ¾ C Parmesan.
Add cheese mixture to Spaghetti, mix gently until well combined.
Spray a 13x19 (or larger) baking dish with Pam and place the mixture in the pan, pressing down slightly (compacting it). Top with ¾ C Parmesan Cheese.
Cover dish with Aluminum Foil and bake at 350 for 30 minutes.
Remove from oven, remove foil and let rest for 10-15 minutes.
Cut into squares and top with favorite spaghetti sauce.
7 C flour
5 Eggs - room temperature - VERY IMPORTANT
1 tsp salt (to taste)
In a large mixing bowl, combine flour and salt. Make a well in the flour and add room temperature eggs and hand mix until dough forms.
**If dough appears a little dry, add a small amount of room temperature water to mix - NEVER exceed 2 Tbsp water.
**If dough appears very dry, add another room temperature egg instead of water
Let dough rest 30 minutes.
Separate dough into thirds and roll. Use flour to dust tabletop and dough as you roll.
For Raviolli: Roll dough into a thin layer and fill with center. Fold dough over edges and crimp closed with no holes from fork (use crimper if possible).
3 Large Eggs
8 oz. Softened Cream Cheese
5 cups Flour
½ cup Milk
½ cup cool water
Beat eggs until fluffy, add cream cheese & salt, beat 1 minute, add flour, milk and water until smooth – KNEAD
Roll on floured surface until 1/8” thin – cut into 3-4” circles
3 ½ lbs. (approx.) Hoop Cheese
5 lbs. Mashed Potatoes
salt & pepper to taste
Mix all filling ingredients together in separate bowl
Fill dough circles with prepared filling and fold over into ½ circles, pressing edges with a fork to seal.
Drop into boiling water (5 at a time) and soft boil for approx. 5 minutes until pierogie floats to the top.
Drain & fry in butter until brown & crisp.
Serve with sour cream
2 Tbsp Olive Oil
4 Portabello Mushrooms - chopped
1 White Onion - chopped
2 Tbsp Italian Seasoning
1 Tbsp Minced Garlic
2 lbs Hamburger Meat
20 Italian Sausage Links - slice each into 5 pieces
106 oz can Tomato Sauce (#10 can from Costco)
USE ONLY ONE BIG HEAVY DUTY POT FOR EVERYTHING!!!
Brown Italian Sausage in 2 Tbsp olive oil until fully cooked, remove from pot.
Add onions and mushrooms until onions are transparent. Stir in garlic and then add hamburger - brown until crumbly like taco meat. Add salt, pepper and italian seasoning. Add sausage to mixture. Stir until everything is browned and combined. Add tomato sauce plus a swish of water in can.
Bring to a boil then add raw meatballs (recipe above) and simmer for 4-5 hours, stirring occasionally.
1 lb Ground Pork
1/2 C Italian Seasoned Bread Crumbs
1/2 C Romano Cheese - grated
Mix all ingredients together and roll into balls.
Place in spaghetti sauce RAW.
Allow to cook in sauce for 4-5 hours.
***Helpful Hint: The meatballs will not stick to your hands if you rub a little bit of milk on your hands before rolling.
1 lb. Fettuccine (or whatever you like)
2 pints heavy whipping cream
1 cup grated Romano cheese
1 cup grated Parmesan cheese
8 Tbsp butter (1 stick) - divided
1 Tbsp crushed garlic
1 pinch ground nutmeg
ground black pepper to taste
Cook pasta according to directions on package. Drain and toss with one tablespoon of butter, cover and set aside.
In a medium sauce pan over low heat, heat cream, garlic and 7 tablespoons of butter, stirring constantly. When cream begins to simmer mix in a small amounts of both cheeses, stirring constantly, until all cheese is added and sauce has reduced (this will take awhile). It should be thick and easily cover the back of a spoon.
Stir in nutmeg and black pepper.
Toss with warm fettuccini and serve with grilled chicken, shrimp or italian sausage.
2 Tbsp Butter
2 cloves Garlic - crushed
1 pint Heavy Whipping Cream
1 1/4 C Fontinella Cheese - cubed
5 oz. Parmesan Cheese - finely shredded
4 oz. Romano Cheese - finely shredded
26 oz. Jar of Classico Brand Tomato & Basil Sauce
In a 6 quart pot, melt butter and crushed garlic on low-medium heat, just until fragrant.
Add heavy whipping cream and cook on low-medium heat until it starts to boil/bubble. (Make sure your pot and flame are not too hot, or the cream will burn)
Add cheeses into bubbling cream. Lower heat to low, stirring occasionally until the cheeses are melted.
Pour in the tomato sauce and simmer on low for 1 hour.
Serve over your favorite pasta & Enjoy!
1 lb. penne or ziti pasta
15oz container of ricotta cheese
1 stick butter
1 C milk
1/4 C grated parmesan cheese
1/4C snipped fresh basil
Prepare the pasta according to package directions. Drain. Return to pot and add the ricotta cheese, butter and milk. Cook over low heat, stirring until the butter melts. Remove from heat. Stir in the parmesan cheese. Garnish with fresh basil. Serve immediately.
1 tablespoon olive oil
1 tablespoon butter
5 garlic cloves (minced)
8 ounces spaghetti (or any other pasta)
1 cup pasta water (cooked)
1 chicken bouillon cube
1 cup heavy cream
1 1/2 cups cheese (Four-, Italian White Cheese Blend Mozzarella, White Cheddar, Provolone, Asiago)
1/4 cup parsley (finely chopped, or use green onions)
Heat olive oil and butter on medium heat in a large skillet, add minced garlic and cook for about 1 minute on medium heat, without burning.
Cook pasta in a separate pan, drain. Reserve 1 C of cooked pasta water. Dissolve 1 cube of chicken broth bullion in 1 cup of hot pasta water.
Add pasta water (with the dissolved chicken broth bullion cube in it), heavy cream, and cooked spaghetti to the skillet with cooked garlic. Bring to boil, stirring. Once the liquids are boiling, immediately add cheese and keep stirring everything together (spaghetti and the cream), while boiling, until cheese melts and coats pasta, for about 1 minute. Reduce to simmer and continue to cook, constantly stirring, to thicken the sauce - for another minute or two.
To serve, top each serving with finely chopped parsley or green onions.