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Rigatoni
Baked Rigatoni with Ham and Mushrooms
Baked Rigatoni with Ham and Mushrooms Ingredients 6 oz. button mushrooms 2 Tbs unsalted butter, plus 6 Tbs 12 oz rigatoni ¼ cup all-purpose flour 2 ½ cups milk pinch of grated nutmeg salt and freshly ground pepper 4 oz Swiss cheese, cut into julienne strips 6 oz ham, roughly chopped Method Cut off and discard mushroom stems, wipe clean with towel and thinly slice. In a frying pan over medium heat melt 2 tbs butter.Valentine's Look #1
Yves Saint Laurent - Mary Jane Platform Pump Preen Line Fountain jersey T-shirt dress 7 For All Mankind Havana Clutch Rigatoni C Necklace Sauvingnon Earrings Tree Rose Cuff Plastic Flower Ring I love the romanticism!Chef Amanda Freitag Tries To Prep Family-Friendly Dinner On "Shoestring" Budget Of $35
Spaghetti Meal With Twist And On The Cheap Add Lamb To The Mix! Chef Amanda Freitag Tries To Prep Family-Friendly Dinner On "Shoestring" Budget Of $35 Lamb & Rigatoni Delight! Get ready for some mouthwatering recipes, as Tribeca chef Amanda Freitag presents a budget "Chef On A Shoestring" dinner with some innovative Italian-style dishes.Whole-Wheat Pasta with Broccolini and Feta
Since I'm sitting here eating pasta with feta, I thought this was rather appropriate!
Whole-Wheat Pasta with Broccolini and Feta
From Food Network Kitchens
Total Time: 25 minutes
Makes about 4 servings
1 medium shallot, thinly sliced
1 bunch broccolini (about 10 ounces), stems cut into 2-inch stems, and florets
1 medium bunch radishes, trimmed and very thinly sliced
12 ounces whole-wheat rigatoni
1 tablespoon sherry wine vinegar
1/2 teaspoon finely grated orange zest
3/4 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
7 ounces feta cheese, crumbled
Directions
Put the shallots in a bowl and cover with cold water. Soak for about 10 minutes; drain.
Slow Cooked Ziti Casserole
Ziti is absolutely one of my favorite pastas. I'm not sure what it is about it - the size, the shape, whatever - but whenever I'm not sure of what pasta to get, I always get what I consider the staples: farfalle, penne, and ziti. (And occasionally rigatoni - gotta mix things up.)
Ziti Casserole
From Fresh from the Vegetarian Slow Cooker
2 tablespoons olive oil
1 large onion, minced
2 garlic cloves, minced
One 28-ounce can crushed tomatoes
One 12-ounce package frozen vegetarian burger crumbles or 1 lb browned ground beef or turkey
1 cup hot water
1/2 cup dry red wine
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried
Salt and pepper
8 ounces ziti, cooked according to package directions, drained and rinsed
2 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated Parmesan or soy Parmesan cheese
Directions
1.
Pasta Caprese
Ripest juiciest tomatoes you can find (mine are home grown...woo hoo) 1 bunch fresh basil torn into pieces 1/2 cup extra virgin olive oil a clove garlic minced smidgeon of anchovy paste handful of capers (rinsed) some crushed red pepper if you like it hot 3/4 lb fresh mozarella diced in cubes (you MUST try buffalo mozzarella if you can find it- Whole Foods usually has it as does TJ's) 1 T of balsamic vinegar (or a little more or less to taste) 1 lbs dried pasta (zita or rigatoni work best) about 1 1/2 hours before serving, stir your anchovy paste into the olive oil in a large serving bowl (you CAN leave it out, but try it even if you think you don't like anchovies....). add the garlic, the tomatoes, basil, capers, pepper, and cheese .... stir and just let it sit when you're ready to eat, boil your pasta till al dente, drain it and add it to your tomato mixture and mix thoroughly.
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