Pasta something-or-other

I don't know what this recipe is called, it's got a lot of Italian-sounding vowels and such.

It's adapted from a Rachel Ray 30-Minute Meal, and it really does only take about 30 minutes

1 pound penne pasta
salt
pepper
olive oil
6 slices peppered bacon, chopped
1 medium onion (she uses red)
2 cloves of garlic finely chopped or minced
1 dry pint sliced mushrooms (this is my addition, I used baby bellas)
1 cup chicken stock
28 oz fire roasted tomatoes diced or chopped
handful each fresh parsley, fresh basil
salt & pepper

Put pasta water on to boil, salt heavily (tablespoon or so). Meanwhile, add olive oil to large stockpot, enough to just coat the bottom of the pan. Add bacon, cook till browned. Add onion, mushrooms, cook till mushrooms are tender and onions are translucent. Add garlic. Deglaze pot with chicken stock, add tomatoes. Meanwhile, cook pasta to just al dente. Simmer sauce till slightly reduced. Taste, add salt & pepper as needed. Drain pasta, and add to sauce pot and continue cooking till pasta is done. Serve with shredded sharp cheddar cheese, or other strong-flavored cheese like good parmesan.

I think another good addition to this dish would be roasted red peppers, sliced/chopped, and maybe some cream at the end of cooking for a little extra silkiness. Otherwise, it is a dairy-free dish (without the cheese) and approved by the toddler.

Ham Stuffed Manicotti

This recipe came to me via BFF Melissa who is currently pregnant with her 5th child - and first girl! She said it was AMAZING! The reviews I saw on the site itself were also very positive. Sounds like a keeper!

http://busycooks.about.com/od/pastacasserolerecipes/r/hammanicotti.htm

This fabulous casserole has the most wonderful flavor. It freezes really well too, so make a couple of batches this holiday season.

Prep Time: 35 minutes
Cook Time: 35 minutes
Total Time: 70 minutes

Ingredients:

•14 manicotti pasta shells
•1 onion, chopped
•2 cloves garlic, minced
•1 green bell pepper, seeded and chopped
•1/4 cup butter or olive oil
•1-2 cups cooked cubed ham
•1/3 cup grated Parmesan cheese
•6 Tbsp. butter or olive oil
•6 Tbsp. flour
•3 cups milk
•2 cups shredded Swiss cheese
•1/2 cup grated Parmesan cheese

Preparation:

Cook manicotti as directed on package. Drain, rinse in cool water and set aside. Meanwhile, cook onion, garlic, and green bell pepper in 4 Tbsp. butter or olive oil until tender. Add ham and set aside to cool for 10 minutes. Stir in 1/3 cup Parmesan cheese.

In another heavy saucepan, cook 6 Tbsp. butter or olive oil until foamy. Stir in flour and cook, stirring constantly, until mixture bubbles, about 3 minutes. Add milk, and cook, whisking constantly, until sauce thickens. Stir in cheese. Mix 1/4 of cheese sauce with ham mixture.

Fill manicotti shells with ham mixture (your fingers work best for this; it's messy, but most efficient). Spread about 1/2 cup cheese sauce in greased 13x9" glass baking dish and arrange filled shells over sauce. If there is any leftover stuffing, just sprinkle it over the filled shells. Pour remaining cheese sauce over filled manicotti. At this point the casserole can be cooled in the refrigerator, then wrapped and frozen up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator, then uncover, sprinkle with 1/2 cup Parmesan cheese, and bake at 350 degrees F for 40-50 minutes. If not freezing casserole, sprinkle with 1/2 cup Parmesan cheese and bake at 350 degrees for 30-35 minutes until bubbly. Serves 8

Macaroni and Cheese

This is a fairly grown-up version of the classic

1 box pasta
1-1/2 Tbs butter
1-1/2 Tbs flour
2 c milk
1 tsp dry mustard
splash Worcestershire sauce
splash Tabasco or similar hot sauce
2 c (or more) grated extra sharp cheddar cheese

Cook and drain pasta according to directions.

Meanwhile, make a roux with butter and flour. To make roux, melt butter until just bubbling, and add flour to make a paste. Add milk when roux is dark and fragrant, and stir to thicken. Add mustard, Worcestershire, and Tabasco. Mix well. Add cheese and stir until totally melted.

Put pasta in a casserole dish, pour cheese over top, turn over to mix well. Bake at 350 for 30 minutes, or until the edges are brown and crispy.

The Best Pasta Salad

To be coupled with The Best Burger

1 box (1 lb) dry pasta of a fairly small shape--rotini, salad shells or macaroni
1-2 cups frozen peas
1/4 cup (or more) mayonnaise (I am particular about mayo, and will ONLY buy Duke's or Sauer's. If you're not located in the South, you can buy Duke's online at www.dukesmayo.com)
1/4 c crumbled bacon bits
1/2 c or more shredded cheddar cheese
1 packet Hidden Valley Ranch dressing mix

Cook pasta according to directions. In the last minute or so of cooking, toss peas in the water with the pasta. Drain pasta & peas, rinse in cold water. Place pasta & peas in a large bowl. Add mayo, bacon, cheese & dressing mix. Stir to coat everything. If you find you need more mayo, add until you get the consistency you like. Chill & serve.


You can also find the ranch mix in a large canister--I believe there are instructions on equivalent measures for a packet. I always eyeball it, maybe it's about a tablespoon or so?
You may also add other chopped veggies, such as green onions, sweet peppers and shredded carrots.

Homemade Spaghetti and Meatballs

http://thepioneerwoman.com/cooking/2010/02/spaghetti-meatballs/

submitted by BFF Jamie

Prep Time: 25 Minutes

Cook Time: 1 Hour

Difficulty: Easy

Servings: 8

Ingredients

• Meatballs:
• ¾ pounds Ground Beef
• ¾ pounds Ground Pork
• 3 cloves Garlic, Minced
• ¾ cups Fine Bread Crumbs
• 2 whole Eggs
• ¾ cups Freshly Grated Parmesan
• ¼ cups Flat-leaf Parsley, Minced
• ¼ teaspoons Salt
• Freshly Ground Black Pepper
• Splash Of Milk
• ½ cups Olive Oil
• Sauce:
• 1 whole Yellow Onion, Diced
• 3 cloves Garlic, Minced
• 1 whole (28-ounce) Can Whole Tomatoes
• 1 whole 28 Ounce Can Crushed Tomatoes
• ½ cups White Or Red Wine (optional)
• ¼ teaspoons Salt
• 1 teaspoon Sugar
• Freshly Ground Black Pepper
• ¼ cups Flat-leaf Parsley, Minced
• 8 whole Fresh Basil Leaves, Chiffonade (optional)
• 2 pounds Spaghetti, Cooked To Al Dente

Preparation Instructions

To make the meatballs, combine meat, garlic, breadcrumbs, Parmesan, eggs, salt, pepper, parsley, and a splash of milk in a mixing bowl. Mix together well with hands. Roll into 25 1 1/2-inch balls and place on a cookie sheet. Place cookie sheet into the freezer for 5 to 10 minutes to firm up.
To brown the meatballs, heat olive oil in a heavy pot or large skillet over medium-high heat. Add meatballs 8 at a time, turning to brown. Remove and drain on a paper towel after each batch. Set meatballs aside.
In the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in whole tomatoes, crushed tomatoes, and wine, if using. Add salt, pepper, sugar, and parsley. Stir to combine and cook over medium heat for 20 minutes.
Add meatballs to pot and stir in gently. Reduce heat to a simmer and cook for 30 minutes, stirring very gently a couple of times during the simmer.
Just before serving, stir in basil if using.
Serve over cooked spaghetti. Sprinkle with extra Parmesan.

*** personal note: this is the ultimate preggo craving for me right now!!***

Vodka Sauce...minus the vodka

This is originally a Rachael Ray recipe...her 'You Won't Be Single for Long Vodka Cream Pasta'.
Sometimes I include the vodka, sometimes I leave it out...depending on if we have some in the house...but it's delish either way.

What you need:
~1 tbsp extra-virgin olive oil
~1 tbsp butter
~2 cloves garlic, minced
~2 shallots, minced (i usually just use an onion)
~1 cup vodka (optional)
~1 cup chicken stock
~1 can crushed tomatoes (32 oz.)
~salt and pepper to taste
~1 lb cooked pasta (penne is a good one)
~1/2 cup heavy cream

What you do:
~heat a large pan and add oil, butter, garlic, shallots
~sautee until shallots have softened
~add vodka
~reduce vodka by half (about 3 min.)
~add chicken stock, tomatoes
~bring to a bubble then reduce to a simmer
~season with s&p
~stir in cream and return sauce to a bubble
~remove from heat and toss with pasta

What you can do:
~i like to toss in peas or mushrooms for a change of pace sometimes
~sausage is delish, also....i used some meatballs this last time and they went along well

and of course....some nice crusty bread to slop up that sauce is a must!

ENJOY!