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.

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!

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.

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.

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.