Lotsa Pasta

[Mama Mangia]

Pastitsio

Meat sauce
enough olive oil, to just coat the bottom of a large pot
2 large onions, finely chopped
3 garlic cloves, minced
2 lbs lean ground meat (I often use a combo of beef and pork, lamb would be good too, but go heavier on the beef)
2 (16 ounce) cans diced tomatoes with juice
1/3 cup chopped pitted kalamata olives (optional)
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried oregano
1 bay leaf
1/2 cup red wine
1 cinnamon stick, broken in two

Pasta
1 lb penne or rigatoni pasta
8 tablespoons melted butter
2 cups whole milk
2 eggs, beaten
1/2 cup grated kefalotiri or romano cheese or parmesan cheese

Bechamel Sauce
6 tablespoons butter
1/3 cup flour
4 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon nutmeg
3 eggs
1/2 lb grated kefalotiri or romano cheese or parmesan cheese, divided

For the meat sauce, put some olive oil in a large pot; saute onion until lightly browned; add garlic; add meat and cook until brown, crumbling with a fork; add remaining meat sauce ingredients to skillet; mix well; cover and simmer for 1 hour, stirring occasionally, until quite thick; let mixture cool; remove and discard cinnamon stick and bay leaf.
Prepare pasta by boiling until al dente in plenty of boiling, salted water; drain and place pasta in a large bowl; add butter, milk, eggs and 1/2 cup cheese; gently stir to coat; set aside.
To prepare bechamel sauce, melt butter over medium heat in a saucepan; stir in flour until smooth, cook, whisking for 2 minutes; gradually add milk, stirring, until thickened; lower heat; add salt, pepper and nutmeg; remove from heat.
In medium-sized bowl, beat 3 eggs; slowly add hot cream sauce to eggs; stir thoroughly so eggs don't curdle.
Preheat oven to 350 F and butter or oil (with olive oil) a large baking pan (my pan is about 18" x 10").
Empty 1/2 of the penne mixture over bottom of pan; cover evenly with all of meat sauce; sprinkle 1/3 of the cheese over meat sauce; add remaining penne mixture, spreading evenly; sprinkle another 1/3 of the cheese over top; pour bechamel sauce evenly over entire casserole; top with remaining cheese.
Bake until bechamel sauce sets and has golden-brown patches across top, approximately 45 minutes to 1 hour; cool atleast 20 minutes before cutting into pieces for serving.
Freezer Notes: Once the baked pastitsio has completely cooked, cut serving-size pieces, double-wrap in foil and freeze. Defrost in the usual manner and reheat in microwave (or oven) for a delicious, quick meal, when there's little time to cook and dinner is ready and waiting in the freezer!

[Mama Mangia]

Pasta with Romano Cheese and Salami

4 tablespoons Bertolli Extra Virgin(tm) or Bertolli Classico(tm) olive oil
5 large cloves garlic, thickly sliced
8 ounces Italian-style salami, roughly chopped
1/2 cup chopped onions
1/4 teaspoon red pepper flakes
1/2 cup white wine
1 1/2 cups chicken stock
1 cup heavy cream
1/2 teaspoon ground black pepper
1 pound pasta: penne, ziti, or rigatoni
4 ounces grated Romano cheese
Bring pasta to boil in large pot. Heat the Bertolli(tm) olive oil and the garlic in a large saute pan on medium-high heat until the garlic starts to brown, about 2 or 3 minutes.


Add salami, onions, and red pepper flakes, and cook until onions begin to soften (2 or 3 minutes). Pour in white wine and stir up any brown bits that might be clinging to the bottom of the pan. Boil until the wine is reduced by half.


Add chicken stock, heavy cream, and ground pepper. Bring to a boil and simmer 15 or 20 minutes. Cook pasta in boiling water according to package directions. Drain well, then return to the pot. Pour sauce over pasta and cook 3 minutes, stirring, over medium heat, until the sauce is absorbed. Add cheese. Toss well and serve.

[Mama Mangia]

Penne alla Vodka

- 5 large tomatoes, or 2 cans diced tomatoes, drained
- 1/3 cup olive oil
- 2 cloves of garlic, mined or thinly sliced
- 1 med. red onion, chopped
- slices of bell peppers
- 1/4 cup vodka + a splash
- salt and pepper to taste
- pinch of red pepper flakes
- 1 lb. penne pasta
- 1/2 cup heavy cream
- 3 or 4 fresh, flat-leafed (Italian) parsley sprigs, coarsely chopped

Bring a large pot of water to boil.

Peel and seed the tomatoes, then cut them into small dice. If the tomatoes are very juicy, drain them for about 10 minutes in a colander. Set aside.

In a large frying pan, over medium heat, warm the olive oil. Add the garlic, onions and peppers. Saute until golden, 1-2 minutes. Add the vodka and cook until reduced by half. Add tomatoes, salt, black pepper to taste. Add red pepper flakes and let simmer, uncovered, for 10 minutes.

Generously salt the boiling water, add the pasta and cook until al dente, about 10 or 12 minutes. Drain well and add the pasta to the frying pan.

Add the cream and stir over medium heat until the penne is well coated with the sauce, about 2 minutes. Pour into a warmed, large, shallow bowl. Add the parsley and toss briefly. Serve immediately with some good garlic bread!

[Mama Mangia]

Pasta, Chicken and Artichokes


1 teaspoon olive oil
1 teaspoon minced garlic
3 skinless, boneless chicken breast halves - cut into strips
1/4 cup chicken broth
1/4 cup fresh chopped broccoli
1/4 cup chopped tomatoes
1/4 of a (14 ounce) can artichoke hearts, drained and sliced
1/4 cup fresh sliced mushrooms
1 tablespoon red bell pepper, julienned
4 ounces pasta, cooked and drained
salt and pepper to taste
1 tablespoon grated Parmesan cheese
1 teaspoon chopped fresh parsley


1. In a large saute pan, heat olive oil over medium high heat and brown the chicken and garlic (about 5 minutes). Remove from the pan and set aside.

2. Add the chicken broth to the pan; then add the broccoli and tomato and cook for about 5 minutes. Add the artichoke hearts, mushrooms, red bell pepper, cooked chicken and pasta and cook for 3 to 5 more minutes until all are cooked through. Add salt and pepper.

[Mama Mangia]

Malfatti (Spinach and Ricotta Dumplings)


These delicious little balls of spinach and cheese are similar to gnocchi. Be sure to cook most of the moisture out of the spinach so the balls hold together. Test by cooking a couple of dumplings. If the mixture is loose, add another tablespoonful of flour.

1/4 cup (1/2 stick, or 4 tablespoons) butter
1/2 cup minced onion
2 10-ounce packages frozen chopped spinach, defrosted and squeezed dry
3/4 cup ricotta
2 eggs, beaten
3/4 cups grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon fresh black pepper
1/2 teaspoon nutmeg
8 tablespoons flour, plus more for coating hands

Melt butter in a frying pan or skillet. Add onion and cook until translucent. Add spinach and cook, stirring occasionally, until moisture is evaporated. Add ricotta, remove from heat, and stir until well mixed, about 3 minutes. Pour into bowl. Add eggs, cheese, salt, pepper, and nutmeg. Stir well. Mix in flour, cover, and chill in refrigerator at least 1 hour, or overnight. (At this point, dumplings can be frozen.) With floured hands, roll mixture into balls the size of cherry tomatoes. Place on waxed paper. Meanwhile, bring water to a boil in a large pot. Cook dumplings in boiling water 6 to 8 minutes (they should rise to the top). Remove with slotted spoon and allow them to rest a few minutes before serving. Serve with red sauce or with butter and Parmesan cheese. For meatless meal, serve with marinara sauce.

[Mama Mangia]

MOSTACCIOLI AND MUSHROOM MEATBALLS


1 pound Mostaccioli, Penne, or other medium pasta shape, uncooked

MEATBALLS
1/2 teaspoon butter or margarine
8 ounces mushrooms, chopped
8 ounces ground turkey
8 ounces extra lean ground beef
1 cup fresh whole wheat bread crumbs (about 2 slices)
2 large egg whites
1/4 cup Asiago cheese, grated
2 teaspoons fresh oregano, minced
OR
1 teaspoon dried oregano
1 1/2 teaspoons fresh rosemary, minced
OR
1/2 teaspoon crushed dried rosemary
1/2 teaspoon salt
1/4 teaspoon pepper

SAUCE
1 recipe Basic Tomato Sauce, see recipe
1 teaspoon vegetable oil, divided

1. In a large, non-stick skillet, warm the butter or margarine over medium-high heat. Add the mushrooms and sauté until very soft, about 6 minutes. Turn mushrooms onto a cutting board and chop again.

2. In a medium mixing bowl, stir together the mushrooms, ground turkey, ground beef, bread crumbs, egg whites, Asiago cheese, oregano, rosemary, salt and pepper. Knead the mixture together thoroughly with your hands. To prevent sticking, dip your hands into cool water before forming each meatball. Form mixture into 30 1-inch balls.

3. Put the tomato sauce into a large, heavy-bottom saucepan and bring to a simmer over low heat. Warm 1/2 teaspoon vegetable oil in a large non-stick skillet. Add half the meatballs to the skillet and brown them on all sides. Spoon the meatballs into the tomato sauce. Add the remaining 1/2 teaspoon vegetable oil to the skillet and brown the rest of the meatballs, then add them to the sauce. Simmer, stirring, for 20 minutes.

4. While sauce is simmering, prepare pasta according to package directions; drain.

5. Transfer to a large serving bowl. Remove bay leaves from sauce; pour sauce over pasta and serve.

[Mama Mangia]

Muffuletta Pasta
Makes 12 servings

1 pound pasta (rotini or bow tie), cooked
1 quart store-bought olive salad
2 tablespoons wine vinegar
1 pound sliced Genoa salami, diced
1 pound sliced provolone cheese, diced
1 pound sliced ham, diced
1 medium red onion, chopped


Combine and enjoy!

[Mama Mangia]

Pasta with Red Clam Sauce

2 cans (6-1/2 ounces each) minced clams or 1 cup freshly steamed and shucked clams
1/4 cup olive oil
1 to 2 tablespoons butter
4 garlic cloves (or more to taste), minced
2 to 3 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
1 can (28 ounces) Italian tomatoes
1 can (8 ounces) tomato sauce
16 ounces dried linguine or vermicelli
Drain the clams and reserve the juice. Or measure out 1 cup of the clam-steaming liquid and set aside.

In a large saucepan, heat the olive oil and butter. Add the garlic and simmer for about 3 minutes, just until the garlic begins to color; do not let the garlic turn brown or the sauce will taste bitter. Add the parsley, oregano, basil, salt, pepper, tomatoes, tomato sauce, and clam juice. Simmer for 45 minutes. Add the clams and cook just enough to heat through.

Meanwhile, cook the pasta in plenty of boiling salted water according to the package directions. Drain. Place the pasta in individual serving bowls and pour the sauce on top.

[Mama Mangia]

MUSHROOM PASTA SCAMPI


8 ounces linguini (uncooked)
3 tablespoons olive oil
1 pound fresh white mushrooms, sliced (about 6 cups)
1 tablespoon chopped garlic
1 pound frozen, peeled and deveined uncooked large shrimp, thawed
10 ounces fresh spinach, trimmed and torn into pieces (about 7 cups)
1/4 teaspoon crushed red pepper
1/4 cup grated Parmesan cheese

Cook linguini according to package directions; drain pasta reserving 1/2 cup pasta water; set aside. Meanwhile, heat olive oil in a large skillet. Add mushrooms and garlic; cook and stir until tender and liquid is almost evaporated, about 5 minutes. Add shrimp; cover and cook until shrimp is almost cooked through, about 5 minutes. Stir in spinach and reserved 1/2 cup pasta water; cover and cook until spinach is wilted, about 1 minute. Place pasta in a bowl; stir in mushroom and shrimp mixture, red pepper and Parmesan cheese; toss to combine. Season with salt, if desired.

[Mama Mangia]

MONTEREY SPAGHETTI


4 oz. spaghetti, broken into pieces
1 egg
1 C. sour cream
1/4 C. grated Parmesan cheese
1/8 tsp. crushed garlic
3 C. shredded Monterey Jack cheese
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1/2 (6 oz.) can French fried onions

In a large pot with boiling salted water cook spaghetti until al dente.
Drain.

In a large bowl mix together sour cream, grated Parmesan cheese
and minced garlic. After beating the egg in a small bowl, transfer to
the large bowl and blend together. Transfer to a greased crockpot.

Mix cooked and drained spaghetti, 2 cups grated Monterey Jack
cheese, thawed spinach, and half of the French fried onions to the
crockpot. Stir contents of crockpot until just blended. Cover and
cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

In last 30 minutes of cooking, turn to HIGH if cooking on LOW and
add remaining grated Monterey Jack cheese and French fried
onions to top of casserole. Serve when cheese is melted.

Yields 8 servings.

NOTE: You won't find those canned French-fried onions in my house - I use homemade toasted and seasoned breadcrumbs.