kosher salt

1 lb dried spaghetti

1/3 cup good olive oil

8 lg cloves garlic, cut into thin slivers

1/2 tsp crushed red pepper flakes

1/2 cup minced fresh parsley

1 cup freshly grated parmesan cheese, plus extra for serving

bring a large pot of water to a boil. add 2 tbs of salt and the pasta and cook according to package directions. set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.

meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12″ saute pan or a large, shallow pot. add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges. DO NOT OVERCOOK IT! add the red pepper flakes and cook for 30 seconds more. carefully add the reserved pasta cooking water to the garlic oil and bring to a boil. lower the heat, add 1 tsp of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.

add the drained pasta to the garlic sauce and toss. off the heat, add the parsley and parmesan and toss well. allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. taste for seasoning and serve warm with extra parmesan on the side.

4 servings

salt

1 small head or bundle broccoli, trimmed into florets

1 small head cauliflower OR half a large head, trimmed and cut into florets

1 lb whole-wheat macaroni OR penne OR other short cut pasta

2 cups sour cream OR reduced-fat sour cream

1 tbs Dijon mustard

1/3 cup finely chopped chives

2 cloves garlic, peeled and grated or crushed into paste

a few drops of hot sauce

freshly ground black pepper

2 1/2 cups grated extra-sharp cheddar cheese

bring a large pot of water to a boil over medium heat. salt the water and add the broccoli and cauliflower florets. boil the veggies for 5 minutes then remove them with a spider or strainer and drain. add the pasta to the water and undercook by about 2 minutes; drain.

meanwhile, combine the sour cream in a large bowl along with the mustard, chives, garlic, hot sauce and salt and pepper, to taste. add the pasta and cauliflower and broccoli and 2/3 of the cheese. stir to combine, then transfer it to a casserole or baking dish and cover with the remaining cheese. cool and chill for a make-ahead meal.

to heat and eat, put the casserole on a baking sheet and bake it in the middle of a preheated 375 degree oven until golden and bubbly, about 40-45 minutes.

6 servings

1 ½ lbs lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tbs fresh basil, chopped
1 tsp dried oregano
2 tbs brown sugar
1 ½ tsp salt
1 (29 oz) can diced tomatoes
2 (6 oz) cans tomato paste
12 lasagna noodle
2 eggs, beaten
1 pint part-skim ricotta cheese
½ cup parmesan cheese, grated
2 tbs dried parsley
1 tsp salt
1 lb mozzarella cheese, shredded
2 tbs parmesan cheese, grated

In a skillet over medium heat, brown ground beef, onion and garlic.

Drain fat.

Mix in basil, oregano, brown sugar, 1 ½ tsp salt, diced tomatoes and tomato paste.

Simmer for 30-45 minutes, stirring occasionally.

Preheat the oven to 375 degrees.

Bring a large pot of lightly salted water to a boil.

Add lasagna noodles, and cook for 5-8 minutes, or until al dente.

Drain.

Lay noodles flat on towels and blot dry.

In a medium bowl, mix together eggs, ricotta, ½ cup parmesan cheese, parsley and 1 tsp salt.

Layer 1/3 of the lasagna noodles in the bottom of a 9”x13” baking dish.

Cover noodles with ½ ricotta mixture, ½ of the mozzarella cheese and 1/3 of the sauce.

Repeat.

Top with remaining noodles and sauce.

Sprinkle additional parmesan cheese over the top.

Bake in the preheated oven 30 minutes.
Let stand 10 minutes before serving.

8 servings

2 lbs ground beef

2 medium onions, chopped

2 lbs sliced bacon, cooked and crumbled

2 (15 oz) cans tomato sauce

2 (14 1/2 oz) cans diced tomatoes, undrained

2 tbs sugar

1 tsp salt

24 lasagna noodles, cooked and drained

8 cups (32 oz) Colby cheese, shredded

in a dutch oven, cook beef and onions over medium heat until meat is no longer pink. drain.

stir in the bacon, tomato sauce, tomatoes, sugar and salt. cook until heated through.

spread 1 cup meat sauce in 2 greased 13″x9″x2″ baking dishes.

layer four noodles, 1 2/3 cups meat sauce and 1 1/3 cups cheese in each dish. repeat layers twice.

cover and bake at 350 degrees for 40 minutes.

uncover and bake 5-10 minutes, or until bubbly.

let stand 15 minutes before cutting.

makes 2 casseroles (12 servings each)

2 eggs
1 (15 oz) container ricotta cheese
1 cup cottage cheese
1/2 cup grated parmesan cheese
1/4 cup chopped fresh parsley
2 cups diced, cooked ham
2 cups diced, cooked chicken
1/4 tsp garlic powder
1 (16 oz) jar creamy garlic alfredo sauce (or make your own)
6 uncooked (oven ready) lasagna noodles
2 cups shredded mozzarella cheese
16 slices swiss cheese
2 tbs chopped fresh parsley

preheat oven to 350 degrees. beat eggs in a medium bowl. stir in ricotta, cottage, and parmesan cheeses. add 1/4 cup chopped parsley. set aside.

in a different bowl, mix together diced chicken and ham, garlic powder,and alfredo sauce.

spread 1/2 cup meat sauce in the bottom of an ungreased 9″x13″ baking dish.

layer as follows;

3 lasagna noodles
half of the cheese mixture
half of the remaining meat sauce
1 cup mozzarella cheese
8 slices swiss cheese

repeat layers.

cover tightly with foil.

bake for 1 hour.

remove from oven and sprinkle with 2 tbs of chopped parsley.

set oven control to BROIL and return pan to oven for 5 minutes or until cheese is browned.

let stand 10-15 minutes before slicing and serving.

4 oz pancetta, finely diced
1/2 onion, diced
3 cloves garlic, minced
1 1/2 lbs ground beef
1 tsp salt
6 oz tomato paste
1/3 cup finely grated parmigiano reggiano
1 cup milk
ground black pepper
1 lb spaghetti
minced italian parsley OR whole fresh basil, for garnish
extra parmigiano reggiano for the table

saute pancetta in a large pot over medium heat, until fat is rendered and pancetta is crisp. drain pancetta on paper towels and wipe out pot. return pancetta to pot and add diced onions, continuing to cook until onions are soft. add the garlic and stir until fragrant, then add ground beef and sprinkle with salt.

cook ground beef, breaking up lumps, until meat is no longer pink. add tomato paste, grated cheese, and milk, and stir to combine. cover sauce and simmer on low heat 2 hours. skim off fat, and then, for the best sauce, continue to simmer 2-4 more hours. check seasoning and add salt and freshly ground black pepper to taste.

bring a large pot of salted water to a boil, then cook spaghetti al dente. scoop spaghetti from boiling water and add to bolognese sauce, adding cooking water from the pasta pot as needed to loosen the sauce. stir to coat spaghetti strands with sauce.

to serve, mound spaghetti into wide bowls, scoop extra meat over, and sprinkle with chopped fresh parsley or garnish with a sprig of basil. pass extra parmigiano and black pepper at the table.

4-6 servings