Slow Cooker Baked Ziti ATK

Serves 6

Ingredients

• 2 tablespoons olive oil
• 1 pound hot or sweet Italian sausage, casings removed
• 1 onion, chopped
• 3 garlic cloves, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounces (2 1/2 cups) ziti
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 8 ounces (1 cup) whole-milk ricotta cheese
• 4 ounces mozzarella cheese, shredded (1 cup)
• 2 tablespoons thinly sliced fresh basil

Instructions

1. 1. Make aluminum foil collar for slow cooker by folding 2 (18-inch-long) pieces of foil to make 2 (18 by 4-inch) strips. Line perimeter of slow cooker with foil strips and spray with vegetable oil spray.
   
   2. Heat oil in Dutch oven over medium-high heat until just smoking. Cook sausage, breaking up pieces with spoon, until well browned, 6 to 8 minutes. Add onion and cook until lightly browned, about 5 minutes. Stir in garlic, oregano, salt, and pepper and cook until fragrant, about 1 minute.
   
   3. Reduce heat to medium-low. Add ziti and cook, stirring constantly, until edges of pasta become translucent, about 4 minutes. Off heat, stir in crushed tomatoes and tomato sauce, scraping up any browned bits. Transfer mixture to prepared slow cooker. Cover and cook on low until pasta is tender, about 3 hours.
   
   4. Using tongs, remove foil collar from slow cooker and stir gently to redistribute pasta. Dollop ricotta over ziti and sprinkle with mozzarella. Cover and let sit for 20 minutes to let cheeses melt. Garnish with basil and serve.
   

Key Steps To Great Slow-Cooker “Baked” Ziti

1. To prevent burning, fold aluminum foil into two strips and use them to line the perimeter of the slow cooker.

2. After hours in the slow cooker, pasta turns slimy and bloated. To avoid that, we first sauté it with the sausage and onion.

related content

• 
  Taste Test
  Crushed Tomatoes
• 
  Taste Test
  Mozzarella Cheese

Sring Veggie Pasta

Serves 4 to 6

For tips on trimming asparagus, see related tip. Campanelle is our pasta of choice in this dish, but farfalle and penne are acceptable substitutes.

Ingredients

• 3 medium leeks , white and light green parts halved lengthwise, washed, and cut into 1/2-inch-thick slices (about 5 cups); 3 cups roughly chopped dark green parts reserved
• 1 pound asparagus , tough ends snapped off, chopped coarsely, and reserved; spears cut on bias into 1/2-inch-thick pieces
• 2 cups frozen baby peas , thawed
• 4 medium garlic cloves , minced or pressed through garlic press (about 4 teaspoons)
• 4 cups vegetable broth
• 1 cup water
• 2 tablespoons minced fresh mint leaves
• 2 tablespoons minced fresh chives
• 1/2 teaspoon finely grated zest plus 2 tablespoons juice from 1 lemon
• 6 tablespoons extra-virgin olive oil
•   Table salt
• 1/4 teaspoon red pepper flakes
• 1 pound campanelle
• 1 cup dry white wine
• 1 ounce grated Parmesan cheese (about 1/2 cup), plus extra for serving
•   Ground black pepper

Instructions

• 1. Place dark green leek trimmings, asparagus trimmings, 1 cup peas, 2 teaspoons garlic, vegetable broth, and water in large saucepan. Bring to simmer over high heat, then lower heat to medium-low and gently simmer 10 minutes. While broth simmers, combine mint, chives, and lemon zest in small bowl; set aside.
• 2. Strain broth through fine-mesh strainer into 8-cup measuring cup, pressing on solids to extract as much liquid as possible (you should have 5 cups broth; add water as needed to measure 5 cups). Discard solids and return broth to saucepan. Cover and keep warm over low heat.
• 3. Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add sliced leeks and pinch salt; cook, covered, stirring occasionally, until leeks begin to brown, about 5 minutes. Add asparagus pieces and cook until crisp-tender, 4 to 6 minutes. Add remaining 2 teaspoons garlic and pepper flakes; cook until fragrant, about 30 seconds. Add remaining cup peas and continue to cook 1 minute. Transfer vegetables to plate and set aside. Wipe out pot.
• 4. Heat remaining 4 tablespoons oil in now-empty Dutch oven over medium heat until shimmering. Add pasta and cook, stirring frequently, until just beginning to brown, about 5 minutes. Add wine and cook, stirring constantly, until absorbed, about 2 minutes.
• 5. When wine is fully absorbed, add hot broth. Increase heat to medium-high and bring to boil. Cook, stirring frequently, until most of liquid is absorbed and pasta is al dente, 8 to 10 minutes.
• 6. Remove pot from heat, stir in lemon juice, Parmesan, half of herb mixture, and vegetables. Season with salt and pepper to taste. Serve immediately, passing Parmesan cheese and remaining herb mixture separately.

Veggie Lasagna Americas Test Kitchen

Serves 8 to 10

We prefer the lasagna made with our favorite wholemilk, block-style mozzarella from Sorrento, but Kraft part-skim preshredded mozzarella is also fine. Our preferred brands of crushed tomato are Tuttorosso and Muir Glen.

Ingredients

No-Cook Tomato Sauce

• 1 (28-ounce) can crushed tomatoes
• 1/4 cup chopped fresh basil
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves , minced
• 1 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes

No-Cook Cream Sauce

• 4 ounces Parmesan cheese, grated (2 cups)
• 1 cup whole milk cottage cheese
• 1 cup heavy cream
• 2 garlic cloves, minced
• 1 teaspoon cornstarch
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper

Vegetable Filling

• 1 1/2 pounds eggplant, peeled and cut into 1/2-inch cubes (about 7 cups)
•   Kosher salt and ground black pepper
• 1 pound zucchini, cut into 1/2-inch pieces (about 4 cups)
• 1 pound yellow squash, cut into 1/2-inch pieces (about 4 cups)
• 5 tablespoons plus 1 teaspoonextra virgin olive oil
• 4 garlic cloves, minced
• 1 tablespoon minced fresh thyme
• 12 ounces baby spinach(about 12 cups)

• 12 no-boil lasagna noodles
• 1/2 cup minced pittedkalamata olives
• 12 ounces low-moisture whole-milk mozzarella cheese, shredded (about 3 cups)
• 2 tablespoons chopped fresh basil

Instructions

• 1. FOR THE TOMATO SAUCE: Whisk all ingredients together in bowl; set aside.
• 2. FOR THE CREAM SAUCE: Whisk all ingredients together in bowl; set aside.
• 3. FOR THE FILLING: Adjust oven rack to middle position and heat oven to 375 degrees. Toss eggplant with 1 teaspoon salt in large bowl. Line surface of large plate with double layer of coffee filters and lightly spray with vegetable oil spray. Spread eggplant in even layer over filters. Wipe out and reserve now-empty bowl. Microwave eggplant, uncovered, until dry to touch and slightly shriveled, about 10 minutes, tossing once halfway through to ensure that eggplant cooks evenly. Let cool slightly. Return eggplant to bowl and toss with zucchini and squash.
• 4. Combine 1 tablespoon oil, garlic, and thyme in small bowl. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add half eggplant mixture, ¼ teaspoon salt, and ¼ teaspoon pepper; cook, stirring occasionally, until vegetables are lightly browned, about 7 minutes. Push vegetables to sides of skillet; add half of garlic mixture to clearing and cook, mashing with spatula, until fragrant, about 30 seconds. Stir to combine garlic mixture with vegetables and transfer to medium bowl. Repeat with remaining eggplant mixture, 2 tablespoons oil, and remaining garlic mixture.
• 5. Return skillet to medium-high heat, add remaining teaspoon oil, and heat until shimmering. Add spinach and cook, stirring frequently, until wilted, about 3 minutes. Transfer spinach to paper towel–lined plate and drain 2 minutes. Stir into eggplant mixture.
• 6. TO ASSEMBLE: Spray 13 by 9-inch baking dish with vegetable oil spray. Spread 1 cup tomato sauce in bottom of baking dish; shingle 4 noodles on top of sauce. Spread half of vegetable mixture over noodles, followed by half of olives, half of cream sauce, and 1 cup of mozzarella. Repeat layering with 4 noodles, 1 cup tomato sauce, remaining vegetables, remaining olives, remaining cream sauce, and 1 cup mozzarella. Place remaining 4 noodles on top layer of cheese. Spread remaining 1 cup tomato sauce over noodles and sprinkle with remaining 1 cup mozzarella. Lightly spray large sheet of aluminum foil with vegetable oil spray and cover lasagna. Bake until -bubbling, about 35 minutes. Cool on wire rack 25 minutes. Cut into pieces, sprinkle with basil, and serve.

Chicken Con Broccoli

1 link of sausage
1 chicken breast, split flat wise
1 head broccoli, cut into small bite size florets
1 tablespoon EVOO
1 tablespoon butter
4 cloves garlic, chopped
1/4 cup minced onion
Pinch red pepper flakes
1 cup chicken stock
Parmesan to taste (about 1 cup)
1 lb. Wheat Spaghetti

Par-cook sausage in chicken stock for 5 min. , Season chicken with seasoning of your choice, brown chicken and sausage in a frying pan. Meanwhile, Reserve stock. Cook pasta according to directions, and blanch broccoli for 2 min in pasta water. Reserve 1/2 cup pasta water.. Remove from pan, let rest, and slice thinly. Add oil, butter, chile flakes, onion and garlic. Cook until garlic is golden brown. Add chicken stock scraping up any brown bits off the bottom of the pan. Add pasta, Parmesan, chicken, and any juices, sausage, and broccoli. Toss to coat and add pasta water as needed to moisten.

Lemon artichoke pasta with lemon grilled chicken

1/4 cup minced onion
2 cloves garlic
1 tablespoon olive oil
1/2 cup white wine
1/2 cup heavy cream
1/2 cup milk
1 teaspoon corn starch
1 can artichoke hearts
Parmesan cheese
1 large grilled chicken breast, butterflied
1 tablespoon lemon zest
Juice of lemon
1 1/2 lb. Spaghetti


Sauté onion and garlic in olive oil until translucent. Add wine reduce for 3 min. Add cream, corn starch, and milk and reduce for 5 more minutes. Add artichoke hearts, cheese to taste, and salt and pepper. Squirt juice from 1/4 of lemon over chicken breast. Slice chicken breast thinly. Toss spaghetti, 1/4 cup pasta water, chicken, lemon zest, and remaining lemon juice together. heat through and serve with more parmesan cheese.

Sun Dried Tomato sauce with Mushroom Raviolis

2 Tablespoons Olive Oil
4 whole Sun-dried Tomatoes In Oil
2 cloves Garlic
3 Tablespoons Butter
3 Tablespoons Flour
2 cups Milk
3 Tablespoons Grated Parmesan Cheese
Salt And Pepper, to taste
Store bought Mushroom Ravioli, or any pasta you would like would work

Preparation Instructions

In a medium skillet, heat up olive oil for 2 minutes. Chop sun dried tomatoes. Add to skillet. Mince garlic and add to skillet. Stir and cook for 4-5 minutes. Remove from heat and set aside.

In a large saucepan over medium heat, melt butter. Add flour and whisk until a paste is formed. Whisk and cook paste for 1 minute. Lower heat to medium low and add milk. Whisk until sauce is thick, about 5 minutes. Remove from heat and add salt, pepper and Parmesan cheese. Add the tomato mixture from skillet. Taste the sauce to make sure seasonings are right.
Boil ravioli according to package instructions drain pour sauce over the pasta. Costco has great fresh mushroom ravioli. This tastes just like Olive Gardens Ravioli De Portabello if I say so my self. Yum!

Carrot orzo

Though made with orzo rather than rice, this colorful dish is similar to risotto.

Prep Time: 41 minutes
Yield: Makes 6 to 8 servings
Ingredients
8  ounces  carrots, cut into 1-inch pieces (about 2 cups)
2 1/2  cups  chicken broth
3  tablespoons  butter
1  medium onion, chopped
2  cups  uncooked orzo pasta
2  garlic cloves, minced
1  teaspoon  salt
1/2  teaspoon  pepper
1  cup  freshly grated Parmesan cheese
3  tablespoons  chopped fresh chives
1  teaspoon  chopped fresh thyme
Garnish: carrot curls
Preparation
1. Process carrots in a food processor 15 seconds or until finely chopped.

2. Combine 2 1/2 cups water and broth in a microwave-safe measuring cup. Microwave at HIGH 5 minutes or until very hot.

3. Meanwhile, melt butter in a large saucepan over medium heat. Add carrots and onion, and cook, stirring occasionally, 5 minutes or until tender. Add orzo and garlic, and cook 1 minute.

4. Slowly stir hot broth mixture, salt, and pepper into orzo mixture. Cook, stirring often, 15 to 18 minutes or until liquid is absorbed.

5. Stir in Parmesan cheese, chives, and thyme until blended. Serve orzo immediately. Garnish, if desired.

Karen Brosius, Columbia, South Carolina, Southern Living, JUNE 2010
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Poblano Cream sauce with Fettucine

Poblano Cream sauce

Roast 2 large poblanos until blackened. Place them in a bowl with plastic wrap and let steam for 5 minutes. Peel, seed, and chop into 1 inch pieces.

2 tablespoons minced onion
1 minced garlic clove
1 tablespoon butter
2 tablespoons olive oil
large pinch of oregano
3 tablespoons flour
1 1/2 cups chicken stock
1/2 cup cream
1/4 cup white cheddar
1/4 cup parmesan
hot sauce

Saute onion in butter. Add garlic cook 60 seconds. Add cream and reduce for 5 minutes. Meanwhile heat olive oil with oregano in a small sauce pan. Add flour and cook for 2 minutes. Add chicken stock and bring to a boil.

Pour thickened stock into a food processor with poblanos and reduced cream and onion mixture and blend until thoroughly combined. Add cheeses and blend. Season with salt, pepper, and hot sauce.

Pour over egg noodles or fresh fettucine. Add 1 cup of frozen corn and 1 1/2 lbs. grilled chicken. Toss and let the flavors marry for 2-3 minutes. Serve immediately.

Make Ahead Mac and Cheese (with a twist)

1lb short pasta
6 tablespoons butter
6 tablespoons flour
3 cups whole milk
2 1/2 cups chicken stock
1 teaspoon mustard powder
1 clove garlic minced or grated
1/4 teaspoon cayenne
1lb colby cheese shredded
8 oz sharp cheddar cheese shredded


Optional:
6 slices thick cut bacon sliced and cooked crisp
6 tablespoons cream horseradish or 3 tablespoons regular horseradish

Cook pasta according to directions and leave al dente. While pasta is cooking, melt butter in a dutch oven, cook garlic, mustard powder and cayenne for 60 seconds. Stir in flour and cook for 1 minute. Whisk in milk and stock and simmer until thickened (about 2-3 minutes)Remove from heat and stir in cheeses. Sauce will be thin so that after you freeze or refrigerate the mac and cheese it remains creamy and loose after you bake it.

Mix pasta, bacon, and horseradish into the sauce and pour into a 9X13 glass dish. Top with crumbed Ritz crackers (1 and half sleeves)tossed with 3 tablespoons butter and some parsley. Cover with foil and bake for 45 minutes. Remove foil and bake for 15 more minutes to crisp the topping.

You may refrigerate this dinner for up to 2 days before cooking or freeze for up to one month. To bake from frozen, thaw for 24 hours and then bake as directed above

Italian Noodles With Peas/ Tuna Casserole

The anchovy adds a nutty saltiness...it is not fishy at all. Stella loves this dish. This is a great side dish or add canned tuna or salmon to make a one dish meal.

1 lb cork screw pasta
5 anchovy fillets
2 shallots or equivalent amount of onion minced
4 cloves garlic minced
1/4 c. cream
butter and evoo
parsley
1 cup frozen peas

Cook pasta according to package directions. Reserve 1/2 cup pasta water. In a saute pan, cook anchovies in equal parts (about 3 Tbls each) butter and olive oil until melted. Add shallots and saute for 1 min. Add garlic and cook for 60 seconds. Add cream and reduce by half. And pasta water and toss sauce with the pasta and peas. Season with salt and pepper to taste.

Italian Meatballs

This recipe is adapted from Cooks Country's Meatballs with Marinara. This recipe is the only one I will ever use. Double the recipe and freeze half fora quick week night meal. The milk, bread, and the meat combination make these very moist and tender.

Onion mixture
1/8 cup olive oil
1 1/5 onions , chopped fine
4 garlic cloves, minced
1/2 tablespoon dried oregano
1/4 teaspoon red pepper flakes

Meat balls
4 slices hearty white sandwich bread
1/2 cup milk
1/2 pound sweet Italian sausage, casings removed
1 cup grated Parmesan cheese
1/2 cup chopped fresh parsley leaves
1/8 teaspoon all spice
2 large eggs
2 garlic cloves, minced
1 1/2 teaspoons salt
2 1/2 pounds ground beef chuck (85 percent lean)


Adjust oven rack to upper-middle position and heat oven to 475 degrees. For the onion mixture: Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until golden, 10 to 15 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Transfer onion mixture to large bowl and set aside to cool.

Mash bread and milk in bowl with reserved onion mixture until smooth. Add remaining ingredients, except ground beef, to bowl and mash with a potato masher to combine. Add beef and knead with hands until well combined - do not overmix. Form mixture into 2 1/2-inch meatballs (palm sized - you should have about 16 meatballs), place on rimmed baking sheet, and bake until well browned, about 20 minutes.

Simmer for 15 minutes in your favorite marinara sauce.

Tuscan Meatball Soup

A very hearty and comforting soup. You may substitute good store-bought sweet Italian sausage for the ground pork and seasonings. I like making my own as I can better control the flavor (I like lots of garlic and fennel).

Soup base:

2 tablespoons olive oil and 1 tablespoon of butter

1 cup chopped carrots

3 stalks celery, chopped

1 small onion, chopped

1-2 bay leaves

Meatballs:

1 lb. pork sausage

1 egg

½ cup parmesan cheese

2 slices white bread torn into small pieces

¼ c. milk

About 1 teaspoon total of dried herbs (rosemary, thyme, marjoram, oregano, etc)

1-2 teaspoons sweet paprika

½-1 teaspoon fennel seeds (toasting in a dry pan in recommended but optional)

Red Pepper flakes

2 T. chopped Italian parsley

1-2 cloves garlic minced

Dash of Worcestershire

Remaining ingredients:

8-10 cups chicken stock

½ cup white wine

15 oz. can of cannelini beans (drained)

¾ lb. small sized pasta (preferably one that cooks in about 8 minutes)

Bunch of kale (or your favorite green)

Heat the olive oil and butter in a dutch oven over medium heat. Add the bay leaves. Sauté carrots, onion, and celery until onions are soft and translucent. Make the meatballs while the veggies sauté.

In a bowl, pour milk over the torn pieces of bread and set aside. Beat the egg and add the parsley, pepper flakes, salt and pepper, garlic, parmesan, paprika, fennel, and Worcestershire to it. Squeeze excess milk out of bread. Combine sausage, bread, and egg mixture. Mix thoroughly, but gently so as not to over mix and toughen the meat. Use a melon-baller to portion out the mixture and wet your hands to more easily roll into little balls. These should be small, bite sized meatballs.

Add white wine to the pot and reduce by half. Add chicken stock and bring to a simmer. Cut kale off of the ribs and into bite sized strips. Once the chicken stock is simmering, add the meatballs and the pasta. (They should both cook in about 8 minutes.) Add the kale after a few minutes so that the kale, pasta, and meatballs are done cooking at the same time. Add cannelini beans.

Ladle into warm bowls, finish with extra virgin olive oil and parmesan. Serve with plenty of crusty bread.

Kristan Davies

Shrimp Alfredo

2 cups 1% Milk at room temp
1 cup heavy cream at room temp
1 small shallot minced
1 clove garlic minced
1 cup Parm cheese
Salt & Pepper
2 T Olive Oil
2 T butter
2 T Flour
1 lb Shrimp or grilled chicken
1/2 lb pasta

Add 1 T olive oil to a non stick pan on medium. Add shrimp seasoned with salt and pepper, cook 3 mins on one side and then flip and cook 1 min on the other. Take out of pan and set aside. In a sauce pan add 1 T olive oil and the shallots and garlic. Cook till softened careful not to burn the garlic. Add the milk cook on medium low till warmed. Once warmed add the cream and stir till warmed. Careful not to curdle the milk. Make rue and slowly add to sauce. Turn up heat and stir till it comes to a bubble. Once it is boiling turn heat down to low and continue to stir until thickened. Add cheese stir till melted. Season with salt and pepper to taste. Add cooked shrimp and stir to warm shrimp. Serve over pasta. Garnish with Italian parsley.
Nice Lower Fat option to regular Alfredo, only 8 WW Points per serving

Prociutto and Pea Pasta

2 C. half and half
1 medium shallot chopped
2 cloves garlic minced
½ lb. mushrooms sliced
1 C. frozen baby peas
1/3 lb. prociutto (1/4 inc. thick sliced & cut into strips, deli #5 setting)
6 T. olive oil
1 T. butter
1 T. flour

Heat skillet on high until very hot. Add 4 T. oil and mushrooms. Do not shake the pan or stir the mushrooms. Leave them alone for 5 minutes, so they caramelize. Add prociutto and lightly fry for 2 min. Turn heat to low and allow pan to cool off. Add shallots, butter, 2 T. olive oil, and garlic. Cook for 2-4 minutes. Add flour an cook for 2 min. Pour in half and half and whisk. Bring to a boil. Add peas and turn heat to low. Stir in ¼ grated parmesano reggiano. Add a splash of milk if sauce is too thick. Toss with 1 lb. of your favorite pasta an serve garnished with more parmesan.

Spaghetti with Chicken in a white wine garlic cream sauce

8 oz. mushrooms
2 chicken breasts (pounded and each sliced into 2 pieces lengthwise)
8 oz. grape tomatoes
2 cloves garlic
¼ minced sweet onion or shallot
3 t. Italian seasoning
¼ C. white wine
¼ C. chicken stock
¼-1/2 C. half and half
¼-1/2 C. parmesan
2 handfuls of fresh spinach
1 lb pasta cooked according to package directions

Sauté mushrooms in olive oil in a very hot pan for 7 minutes (do not shake pan or stir for 3-5 minutes to develop caramelization)
Remove mushrooms from pan, season chicken with salt and pepper and Italian seasoning (reserve 2 t.).
Sear chicken on both sides until 50% cooked through.
Turn heat down, deglaze pan with ¼ white wine and ¼ chicken stock (add more as needed) scraping any brown bits up.
Add ¼ minced sweet onion or shallot, garlic, and reserved Italian seasoning. Cook for 3-5 minutes.
Remove chicken from pan and cut into thin strips.
Add tomatoes to pan and sauté for 3-5 minutes.
Add ¼-1/2C half and half to the pan along with ¼-1/2c freshly grated parmesan
Add pasta to the pan and toss along with 2 handfuls of spinach.
Season with salt and pepper and serve garnished with parmesan.

Lasagna Rolls

Sauce:
• 2 tablespoons unsalted butter
• 4 teaspoons all-purpose flour
• 1 1/4 cups whole milk
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• Pinch ground nutmeg
Lasagna:
• 1 (15-ounce) container whole milk ricotta cheese
• 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
• 1 cup plus 2 tablespoons grated Parmesan
• ½ lb cooked Italian Sausage
• 1 large egg, beaten to blend
• 3/4 teaspoon salt, plus more for salting water
• 1/2 teaspoon freshly ground black pepper
• 1 to 2 tablespoons olive oil
• 12 uncooked lasagna noodles
• 2 cups your favorite jarred marinara sauce
• 1 cup shredded mozzarella (about 4 ounces)
Directions
To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
Preheat the oven to 450 degrees F.
Whisk the ricotta, spinach, 1 cup Parmesan, sausage, egg, salt, and pepper in a medium bowl to blend.
Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the béchamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.
Giada recipe, I changed a few things

Lemon Fusilli with Grilled Chicken

• 1 tablespoon good olive oil
• 1 tablespoon minced garlic (2 cloves)
• 2 cups heavy cream
• 2-3 lemons (depending on your taste)
• Kosher salt and freshly ground black pepper
• 1 package frozen broccoli
• 1 pound dried fusilli pasta
• 1 package sliced mushrooms
• 1/2 cup freshly grated Parmesan
• 2-3 cooked chicken breasts
• Lemon pepper

Directions
Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken. Watch carefully and stir often or sauce will break.
In another pan add a little butter and cook the mushrooms until tender, then add broccoli and cook till done.
Sprinkle chicken with lemon pepper and cook until done (I grill it you can cook anyway you would like).
Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. In the cooking pot, add Parmesan, mushrooms, and cooked broccoli. Toss well, season to taste, and serve hot.
Ina Garten, I changed a few things

Chicken Tetrazzini

Ingredients
• 9 tablespoons butter
• 2 tablespoons olive oil
• 4 boneless skinless chicken breasts
• 2 1/4 teaspoons salt
• 1 1/4 teaspoons freshly ground black pepper
• 1 pound white mushrooms, sliced
• 1 large onion, finely chopped
• 5 cloves garlic, minced
• 1 tablespoon chopped fresh thyme leaves
• 1/2 cup dry white wine
• 1/3 cup all-purpose flour
• 4 cups whole milk, room temperature
• 1 cup heavy whipping cream, room temperature
• 1 cup chicken broth
• 1/8 teaspoon ground nutmeg
• 12 ounces linguine
• 3/4 cup frozen peas
• 1/4 cup chopped fresh Italian parsley leaves
• 1 cup grated Parmesan
• 1/4 cup dried Italian-style breadcrumbs
Directions
Preheat the oven to 450 degrees F.
Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
Giada Recipe I changed a few things

Shrimp Scampi

2 pounds shrimp, peeled and deveined
Salt and pepper
Olive oil
1/2 small onion, diced
2 tablespoons minced garlic
1 lemon, juiced
½ zest of one lemon
¾ cup white wine
2 tablespoons cold butter
2 tablespoons chopped parsley leaves
Lemon slices, for garnish

Season the shrimp thoroughly with salt and pepper. Heat a large sauté pan over medium-high heat. When the pan is hot, add enough oil to lightly coat the pan. Add the shrimp and quickly sauté on one side for 3 minutes until just starting to turn pink, but not cooked through. DO not stir or flip. Remove from the pan and set aside. Add the onions and sauté just until they begin to soften, about 3 minutes. Add the garlic and cook another 30 seconds. Add the lemon juice, white wine, and reduce by 2/3, about 5 minutes. Take off heat. Whisk in cold butter. Add the shrimp back to the pan and cover with a lid. Let set for 5 minutes. Finish with the parsley and lemon zest. Serve over linguine.

Basic Marinara

1 large sweet onion diced
Olive oil
½ lb baby carrots shredded
5 cloves minced garlic
1 pinch crushed red pepper
1 bay leaf
2 t. Italian seasoning
¼ c. chopped fresh basil
2 large cans of whole or diced tomatoes
2 oz. tomato paste

Heat olive oil in sauce pan and add onion and carrots, salt the veggies and cover with lid to soften. Add crushed red pepper, garlic, bay leaf and Italian seasoning and sauté for 60 seconds. Add tomato paste and “toast” for 1-2 minutes. Add tomatoes and simmer for 20-30 minutes. Add basil and simmer an additional 10 minutes. Serve over spaghetti, add meatballs, some red wine and a pinch of allspice for a hearty dinner, or add to any recipe which calls for marinara.