ITALIAN

Roasted Red Pepper Lasagna
Mexitalian Lasagna
Four Pepper Pasta - GREAT!
Mom's Spaghetti Sauce
Asparagus with Pasta
Roasted Vegetable Pasta and Chicken Salad
Pesto Pasta Salad
Baked Risotto Primavera
Penne with Zucca
Easy Italian Macaroni Dish

Roasted Red Pepper Lasagna

Non-stick cooking spray
2 cups red pasta sauce, such as portobello mushroom or garden vegetable.
6 no-boil lasagna noodles.
1/2 of a 15-oz. container of ricotta cheese
6 oz. goat cheese or shredded mozarella cheese (1 1/2 cups).
1 Tbsp. Chianti or other red wine (optional)
1/4 cup finely shredded Parmesan cheese.
1 cup roasted red sweet peppers, drained well and cut into strips.

1. Preheat oven to 350ºF,
   Lightly coat a 2-quart square baking dish with cooking spray.
   Spoon 1/3 cup of the sauce into the dish.
   Top with 2 lasagna noodles.
   In a small bowl, stir together the ricotta cheese, 1 cup of the goat cheese, and, if desired, the Chianti.
   Spoon half the mixture over the noodles in the dish.
   Sprinkle with 2 tablespoons Parmesan.
   Top with half the red pepper strips.  
   Spoon half the remaining sauce on the pepper layer.

2. Top with 2 more noodles, the remaining ricotta mixture, and remaining peppers.
   Add 2 more noodles and the remaining sauce.
   Dot top with remaining goat cheese and sprinkle with remaining Parmesan.

3. Cover with foil.  Bake for 50 minutes.
   Let stand, covered, on a wire rack for 20 minutes before serving.
   Makes 4-6 servings.

1 15 oz can hormel chili no beans
1 16 oz jar mexican salsa, drained
1 4 ox can sliced mushrooms, drained (optional)
1/4 cup grated Parmesan cheese
1-1/2 tsp Italian seasoning
1 16 oz ricotta cheese
1 1/2 tsp dried parsley flakes
9 lasagna noodles, cooked
2 cups shredded mozzarella cheese
vegetable cooking spray.

Heat oven to 350 In large bowl, combine chili, drained salsa, mushrooms, Parmesan cheese and Italian seasonings. In small bowl, stir together ricotta cheese and parsley.

Spray 9 by 9 baking dish with vegetable cooking spray. Layer 3 noodles, ricotta, chili mixture and mozzarella. Repeat two more times.

Bake for 25 to 30 min or until lasagna is thoroughly heated. Let stand 10 min. before serving.

about 30 minutes before serving:

1. In saucepot, prepare pasta as label directs, using 2 teaspoons salt in water; drain. Return pasta to saucepot.

2. Meanwhile, cut peppers and onion into 1/2 inch wide strips. In 12-inch skillet over medium heat, in hot olive oil or salad oil, cook peppers, onion and 1 1/2 teaspoons salt until vegetables are tender and browned, about 15 minutes. Stir in sugar, vinegar, basil, and cracked black pepper; heat through.

3. Toss pepper-mixture with pasta. Makes 4 main dish servings.

Each serving about 350 calories, 11 g fat, 0 mg cholesterol, 940 mg. sodium.

Stir until blended.

Then add some oregano, basil, and parsley about 1 tsp of each, or buy a bottle of Italian Seasoning and use a Tablespoon of that, dash pepper, some salt and a little sugar. Simmer for two hours until it cooks down a little.

Add meatballs or sausage after all the spices if you want more flavor.

3/4 pound linguine
2 tablespoons olive oil, divided
1 pounds asparagus, trimmed and cut into 3-inch pieces
2 red bell peppers, seeded and julienne
teaspoon salt
teaspoon freshly ground black pepper
cup freshly grated Parmesan cheese
1/4 cup balsamic vinegar
4 chicken breast halves, skinned and boned

Cook linguine in a large pot of boiling water until just tender, drain well. Transfer pasta to a large bowl and toss with 1 teaspoon of the oil; set aside. Toss cut vegetables with remaining oil, salt and pepper, and roast in a single layer on two baking sheets in preheated 450 deg. Oven for about 10 minutes. Stir and continue roasting, stirring occasionally, until vegetables are tender and well browned, about 10-15 minutes longer. While vegetables roast, brush chicken breasts with a little olive oil and grill over a hot fire, or broil until just cooked through. Add vegetables to linguine and toss to combine. Add Parmesan and vinegar and toss again. Serve pasta mix at room temperature, divided among four plates, each topped with a chicken breast. Garnish with chopped fresh red peppers and scallions.

PENNE WITH ZUCCA (Winter Squash)

4 tbs extra-virgin olive oil, divided
1 red onion, finely chopped
4 garlic cloves, thinly sliced
6 salt-packed anchovy fillets, soaked in milk for 20 minutes, rinsed and drained
1 pound butternut squash, peeled, seeded and cut into 1/2 inch cubes
Salt and freshly ground black pepper, to taste
1 pound penne rigate
1/4 cup finely chopped flat-leaf parsley
1/2 cup toasted fresh bread crumbs
4 ounces ricotta salata, smoked ricotta or Asiago cheese, grated

In a large saute pan, heat 2 tbs oil over medium heat.
Add onion, garlic and anchovies.
Cook stirring occasionally, until vegetables soften.
Turn heat to high and add squash, toss for 5 minutes, or until tender and browned.
Add salt and pepper.  Remove from heat.

Cook penne according to package directions, drain.
Return squash to high heat; add penne, parsley and remaining oil, and toss for 1 minute.

Divide among 4 warmed bowls, top with bread crumbs and cheese.  Serve immediately.
Serves 4.

(A Mario Batali favorite he prepares each year for their Christmas Eve supper celebration.)

EASY ITALIAN MACaroni Dish

8 oz. dried bow tie pasta
1 fennel bulb, trimmed and chopped
8 oz. fresh asparagus spears
1 Tbsp butter
1 clove garlic, minced
1/2 cup mascarpone cheese
1/2 cup shredded mozzarella cheese (2 oz)
1/4 cup finely shredded Pecorino Romano cheese (1 oz)
1 cup frozen peas, thawed
Salt and ground black pepper
1 Tbsp finely chopped fresh Italian (flat-leaf) parsley.

Cook pasta according to package directions.  Drain, reserving 1/2 cup of the pasta water; set aside.
Chop fennel in 1-inch pieces. 
Snap off and discard woody bases from asparagus.  Cut asparagus into 1-inch pieces.
In a large skillet cook and stir fennel and asparagus in hot butter and olive oil over medium heat for 5 to 7 minutes, or until nearly tender.
Add garlic and cook 1 minute more.

Add pasta, mascarpone cheese, and reserved pasta water to skillet.
Stir to combine.
Stir in mozzarella, Romano cheese, and peas.
Season with salt and pepper.
Transfer to serving dish; sprinkle with parsley.

Makes 4 servings.