Post
 Posted By: Mama Mangia 
Jun 29  # 1 of 36
"Pizzaghetti"

1 lb. spaghetti, cooked & drained
1 lb. ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1-15 oz. can tomato sauce
1 small can tomato sauce
1-4 oz. pkg. sliced pepperoni
1 can mushrooms, drained
1 small can sliced black olives
1/2 tsp. basil
1/4 tsp. oregano
1/2 tsp. garlic salt
1/2 tsp. pepper
3 c.(12 oz.) shredded mozzarella cheese
1/2 c. Parmesan cheese

Cook meat, onion & green pepper until meat is done; drain. Stir in remaining ingredients except cheeses & spaghetti. Spread 1 c. meat sauce in bottom of greased 13"x9" baking dish.Top with 1/2 of spaghetti, 1/2 of remaining sauce, 1 c. mozzarella. Repeat. Sprinkle parmesan over top layer of mozzarella. Sprinkle with an extra bit of basil & garlic salt.
Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.
Post
 Posted By: Mama Mangia 
Jun 29  # 2 of 36
Pasta with Broccoli, Sun Dried Tomatoes and Sausage

Steam 2 cups broccoli flowerets in a microwave oven. Prepare 1 pound pasta (like penne) according to package directions. Drain the oil from a 7 ounce jar of sun dried tomatoes. Put the oil in a small bowl. Chop the tomatoes into bite size pieces. Brown 1 pound mild Italian sausage links, sliced into rounds, in a skillet over medium high heat. When the sausage is cooked add the sun dried tomatoes and broccoli to the pan. Drain the pasta and place it into the same pan. Toss well. Add as much of the oil from the sun dried tomatoes as needed to coat the pasta lightly. Toss again. Shave pieces of Parmesan cheese over top. Serve the pasta from the skillet with garlic rolls and a tossed salad.
Post
 Posted By: Mama Mangia 
Jun 29  # 3 of 36
Pasta with Creamy Mushroom Sauce


1 tablespoon olive oil
2 tablespoons chopped onions
2 cloves garlic, minced
1 teaspoon oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 cup white wine
1 2/3 cups soymilk or cream or half and half
1/4 cup margarine
1/2 teaspoon salt
1/2 teaspoon white pepper
1 bay leaf
1/4 cup flour
2 cups fresh vegetables (try broccoli, mushrooms, cauliflower, and zucchini), cut into small pieces
1 pound pasta, cooked

In a large saucepan, heat the olive oil over low heat. Add the onion and garlic, and saute until tender. Add the oregano, thyme, and rosemary, and saute a few minutes more. Add the wine and bring to a boil.

Add the soymilk, margarine, salt, pepper, and bay leaf. Return the mixture to a boil, stirring occasionally until the margarine melts. Add the flour a tablespoon at a time, whisking after each addition to avoid lumps. Stir until the mixture thickens, about 2 minutes.

Place the vegetables in a steamer or metal sieve over boiling water and steam until just tender. To serve, toss the vegetables with the freshly cooked pasta. Pour the sauce over the pasta and vegetables, and toss to mix.
Post
 Posted By: Mama Mangia 
Jun 29  # 4 of 36
Ziti al Forno

1 lb ziti, cooked
1 lb hamburger, cooked
1 lb ricotta cheese
1/4 cup parsley
1/2 cup Parmesan cheese
1 egg
2 cups shredded mozzarella cheese
3 cups tomato sauce of your choice


Mix ricotta cheese, egg, parsley and Parmesan cheese together.
Carefully mix the hamburger with this mixture. Add ziti.
Mix in 3/4 of the tomato sauce of your choice. Spread in a pan.
Put the rest of the sauce on top. Sprinkle mozzarella cheese on top. Bake at 350 degrees F for 30-35 minutes.
Post
 Posted By: Mama Mangia 
Jun 29  # 5 of 36
Herb-Stuffed Pasta

8 ounces jumbo pasta shells or manicotti
8 ounces cream cheese
4 ounces ricotta or cottage cheese
2 eggs, beaten
1 clove garlic, minced
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh sage, basil, tarragon, OR thyme
salt and pepper, to taste
1/2 cup bread crumbs

Cook pasta as directed; do not overcook. Drain and set aside. While pasta is cooking, combine cheeses, then mix in eggs and seasonings. Stir in bread crumbs last. Stuff each pasta shell with a bit of the cheese-herb mixture. Arrange stuffed shells in a greased, covered casserole and bake at 400 degrees F for 10 minutes, until filling is hot.

**I use all ricotta most of the time - leaving out the cream cheese.