PUMPKIN LASAGNA

No need to roast fresh pumpkin for this dish (although you certainly could);
using canned unseasoned pumpkin puree is much quicker, and it works just
fine. Like most lasagnas, this one is easier to cut if left to set for ten minutes
or so before serving.

LEVEL: MODERATE
SERVES: 4

INGREDIENTS

2 tbsp. olive oil

2 onions

2 lb. Swiss chard

2 tsp. salt

1 tsp. fresh-ground black pepper

1 tsp. dried sage

tsp. grated nutmeg

3 c. canned pumpkin puree (one 28-ounce can)

1 c. heavy cream
 1 c. grated Parmesan

c. milk

9 no-boil lasagne noodles (about 6 ounces)

1 tbsp. butter

INSTRUCTIONS

1. In a large nonstick frying pan, heat the oil over moderately low heat. Add the onions
and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat
to moderately high and add the chard, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2
teaspoon sage, and 1/4 teaspoon nutmeg. Cook, stirring, until the chard is wilted
and no liquid remains in the pan, 5 to 10 minutes.

2. Heat the oven to 400F. In a medium bowl, mix together 2 cups of the pumpkin, 3/4
cup cream, 1/2 cup Parmesan, and the remaining 1 1/4 teaspoons salt, 1/2
teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg.

3. Pour the milk into an 8-by-12-inch baking dish. Top the milk with one third of the
noodles then spread half the pumpkin mixture over the noodles. Layer half the Swiss
chard over the pumpkin and top with a second layer of noodles. Repeat with another
layer of pumpkin, Swiss chard, and noodles. Combine the remaining 1 cup of
pumpkin and 3/4 cup of cream. Spread the mixture evenly over the top of the
lasagna, sprinkle with the remaining 1 cup of Parmesan, and dot with the butter.
Cover with aluminum foil and bake for 20 minutes. Uncover and bake until golden,
about 15 minutes more.

4. Wine Recommendation: The sweet pumpkin and rich Parmesan require a powerful
white with some sweetness of its own. An Oregon pinot gris will be perfect.
 TURKEY & VEGGIE LASAGNA
Wondering what to do with leftover turkey? This tomato-free lasagna features
tender pieces of leftover roast turkey and a heaping helping of fresh
vegetables, bound with a light chicken broth-based sauce.

TOTAL TIME: 1:10

PREP: 0:25
COOK: 0:45
LEVEL: MODERATE
YIELD: 6 SERVINGS
SERVES: 6

INGREDIENTS

4 tbsp. margarine or butter

1 package sliced mushrooms

1 small onion
 1 clove garlic

c. all-purpose four

2 c. low-fat (1%) milk

1 can chicken broth (1 3/4 cups)

8 no-boil lasagna noodles

1 package frozen chopped spinach

2 c. leftover cooked turkey

c. freshly grated Parmesan cheese

1 c. shredded part-skim mozzarella cheese

INSTRUCTIONS

1. In 12-inch nonstick skillet, melt 1 tablespoon margarine on medium. Add mushrooms,

onion, and garlic, and cook about 8 minutes or until mushrooms are lightly browned, stirring
occasionally. Set aside.

2. Meanwhile, in 4-quart saucepan, melt remaining margarine on medium. Whisk in flour

and cook 1 minute. Gradually whisk in milk and broth until well blended; cook until sauce
thickens and boils, stirring frequently. Boil 2 minutes. Set sauce aside.

3. Preheat oven to 375 degrees F. Spray 8" by 8" glass or ceramic baking dish with
nonstick cooking spray. Pour 1/2 cup sauce in bottom of baking dish; arrange 2 noodles over
sauce, overlapping to fit. Top evenly with half of spinach, half of turkey, then 1/2 cup sauce;
sprinkle with 1/4 cup Parmesan. Top with 2 noodles, mushroom mixture, 3/4 cup mozzarella,
and then 1/2 cup sauce. Top with 2 noodles, remaining spinach and turkey, then 3/4 cup
sauce, and 1/4 cup Parmesan. Arrange remaining noodles on top; spoon remaining sauce over
noodles to cover. Sprinkle with remaining mozzarella and Parmesan.

4. Spray sheet of foil with nonstick cooking spray (or use nonstick foil); cover baking dish,
sprayed (or nonstick) side down. Bake lasagna 30 minutes. Remove foil and bake 15 minutes
 longer or until hot and bubbly in the center and lightly browned on top. Let stand 15 minutes for
easier serving.

SHRIMP SPAGHETTI CARBONARA

Make your favorite silky pasta even more addictive by adding seafood.

TOTAL TIME: 0:20

PREP: 0:05
LEVEL: EASY
YIELD: 4 SERVINGS

INGREDIENTS

kosher salt
 1 lb. spaghetti

2 Eggs, room temperature

2 egg yolks, room temperature

1 1/2 c. grated Parmesan, plus additional for garnish

Freshly ground black pepper

8 oz. bacon, cut into 1/2" slices

1 lb. shrimp, peeled and deveined

1/4 c. chopped fresh parsley, plus more for garnish

 INSTRUCTIONS

1. Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta
according to al dente package instructions. Reserve 1 cup pasta water. Meanwhile, in a separate
bowl combine eggs and Parmesan; mix well with a fork. Season with 1/2 teaspoon salt and 1/4
teaspoon black pepper.

2. In a large skillet over medium heat cook bacon until crispy, 5 to 7 minutes. Using a
slotted spoon, transfer bacon to a bowl. Do not drain the fat. Return skillet to medium-high heat
and add 1/4 cup pasta water. Season shrimp with salt and pepper and cook until pink, 3 to 5
minutes.

3. Drain pasta and add to skillet with shrimp and combine well using tongs. Stir in cheese
mixture and parsley; quickly toss together to evenly coat the pasta and prevent the eggs from
scrambling. Add additional pasta water to make a creamy sauce. Just before serving add bacon.

4. Transfer to a platter and garnish with parsley, more Parmesan and freshly ground black
pepper.
 Bacon & Corn Pasta
If you always leave the corn on the cob, you're denying yourself from this
cheesy bacon pasta.

LEVEL: EASY
YIELD: 4 SERVINGS
SERVES: 4

INGREDIENTS

4 slices bacon, chopped into 1" pieces

2 ears of corn, kernels removed

3 cloves garlic, minced

1 pint cherry tomatoes, halved

3/4 c. heavy cream

3/4 c. chicken stock

1/2 c. finely grated parmesan (plus more for serving)

1/4 c. Thinly sliced basil

3/4 lb. spaghetti, cooked

kosher salt
 Freshly ground pepper

INSTRUCTIONS

1. Heat a large skillet over medium heat. Saut bacon lardons until crispy. Remove bacon
from skillet and drain on paper towels. Reserve about 2 tablespoons of the bacon fat in
the pan.

2. Saut corn and garlic in the bacon fat until the corn is starting to caramelize. Add the
tomatoes and stir. Cook until the tomatoes start to release their juices. Season with salt and
pepper to taste.

3. Add chicken stock, heavy cream and Parmesan. Bring to a gentle simmer, cook until
slightly thickened, about 5 minutes. Check for seasoning.

4. Stir in cooked spaghetti and toss to coat the pasta. Garnish with fresh basil and serve
with more Parmesan, if desired.
 Toasted ravioli salad
Only taking 20 minutes to make, 2 tbsp. Extra virgin olive oil
ravioli salad is a healthy, quick, and
decadent weeknight dinner solution.
Use frozen ravioli for added ease. 1 lemon

TOTAL TIME: 0:20

1 clove garlic
LEVEL: MODERATE
SERVES: 4
tsp. salt
INGREDIENTS
tsp. Pepper
c. dried bread crumbs
4 c. baby arugula
c. Parmesan cheese
1 c. cherry tomatoes
c. buttermilk
c. roasted red peppers
1 package large cheese ravioli
INSTRCUTIONS cooking spray. Bake 10 to 13
minutes or until crisp.
1. Preheat oven to 400 degrees F.
3. Meanwhile, in large bowl,
Whisk dried bread crumbs and
whisk 2 tablespoons each
grated Parmesan cheese in
extra virgin olive oil and lemon
shallow bowl. Put buttermilk in
juice; 1 clove garlic, pressed;
another bowl.
and salt and pepper. Add baby
arugula, cherry tomatoes, and
2. Dip cheese ravioli in buttermilk,
roasted red peppers; toss to
and then crumb mixture,
combine.
pressing gently to coat.
Transfer to cookie sheet; spray
4. Serve salad topped with ravioli,
generously with olive oil
with shaved Parmesan cheese
if desired.

Baked ravioli
Baking pasta with cheese on top seems like there's too much sauce; it
creates a chewy and crispy topping will be absorbed as the pasta bakes.
kids will love. You can assemble the
dish ahead and refrigerate it, then TOTAL TIME: 0:50
bake it right before dinner. Try this
recipe with 1 pound of spaghetti (cook PREP: 0:25
a few minutes less than the package LEVEL: EASY
instructions direct). Don't worry if it YIELD: SERVES 4 TO 6
 INGREDIENTS
2 tbsp. olive oil
1 medium onion
3 clove garlic
Coarse salt and ground pepper
1 tsp. dried thyme
1 can whole tomatoes
2. Meanwhile, cook ravioli in a
1 can crushed tomatoes
2 lb. store-bought ravioli
1 c. shredded mozzarella cheese
3. Toss sauce with pasta. Pour
c. grated Parmesan cheese
INSTRUCTIONS
1. Preheat oven to 425 degrees.
Heat oil in a large saucepan
over medium heat. Add onion
and garlic, and season with
salt and pepper; cook, stirring
occasionally, until softened,
about 5 minutes. Add thyme
and tomatoes. Bring to a boil,
reduce heat, and simmer,
breaking up tomatoes with
spoon, until sauce is thickened
and reduced to about 5 1/2
cups, 20 to 25 minutes.
large pot of boiling salted water
just until they foat to the top
(pasta will continue to cook in
oven). Drain pasta; return to
pot.
pasta into a large gratin dish or
9-by-13-inch baking dish, and
sprinkle with cheeses. Bake
until golden, 20 to 25 minutes.
Cool slightly before serving.
 Baked Anelleni
Total Time: 1 hour
Serves: 4-6
INGREDIENTS
1 pound anelli (large or small
pasta rings)
cup olive oil
1 onion, chopped
8 ounces ground beef (optional)
8 ounces ground pork
1 eggplant, cubed and lightly
fried (optional)
1 cup dry red wine
1 28 ounce can Italian tomatoes,
pureed
1 teaspoon ground black pepper
1 teaspoon salt
8 ounces frozen peas, thawed
4 ounces Parmigiano-Reggiano,
grated
6 ounces ricotta salata, grated
4 ounces breadcrumbs
INSTRUCTIONS
1. In a large skillet, combine the
olive oil and onion and cook
until golden brown.
2. Add the meats and cook a few
minutes until the pink is mostly
gone. Add the red wine and
cook for a minute or two. Add
the tomato puree, salt and
pepper and cook for 20-30
minutes until reduced, then add
the peas and cook for a few
more minutes.
3. Meanwhile, bring a large pot of
salted water to boil for the
pasta. Cook for half of the
package's recommended
duration and drain.
4. Add the pasta to the sauce and
mix in cheeses. (If adding
eggplant, add now). Move the
pasta mixture to a baking dish.
5. Brush with oil and sprinkle with
breadcrumbs and place in the
oven. Bake at 350 for about 30
minutes. Let sit for 5-10
minutes, and then serve.
 z

Anellini alla Pecorara

INGREDIENTS 6 ounces boneless beef chuck

roast, cut into 4 equal pieces
6 ounces boneless pork shoulder,
Pasta Dough cut into 3 equal pieces
4 to 4 1/4 cups unbleached all- 6 ounces boneless lamb shoulder,
purpose/plain flour, plus more cut into 3 equal pieces
for dusting the work surface Kosher or fine sea salt
1 tsp fine sea salt Freshly ground black pepper
4 extra-large eggs 3 pounds whole or diced canned
2 tbsp extra-virgin olive oil tomatoes, with their juice (about 7
About 1/4 cup tepid water 1/2 cups)
Vegetable oil for frying 2 tbsp extra-virgin olive oil
2 small eggplants, cut into 1 yellow onion, finely chopped
small dice
3 small zucchini, cut into small
dice
3 red bell peppers, seeded and
cut into small dice
1 batch Rag allAbruzzese
(recipe follows), heated to a
simmer
1 cup sheeps milk ricotta
cheese or drained whole cows
milk ricotta cheese
Freshly grated Parmigiano-
Reggiano or pecorino pomano
cheese for serving
Rag allAbruzzese
3 tbsp vegetable oil or olive oil
(not extra-virgin)

INSTRUCTIONS
1. Warm the vegetable oil in a large Dutch oven or other heavy-bottomed pot placed over
medium heat. Season the pieces of meat with a little salt and pepper and add them to the
pot. Brown for 3 to 4 minutes, then turns the pieces to brown the other side, another 3 to 4
minutes. Continue to brown the meat until it is nicely seared all over. Remove the pieces to a
deep plate or bowl. Set the pot aside.

2. Pass the tomatoes through a food mill fitted with the disk with the smallest holes. Discard
the solids. Set the milled tomatoes aside.

3. Return the pot to medium heat and add the extra-virgin olive oil. Stir in the onion, reduce the
heat to medium-low, and saut for about 5 minutes, or until the onion is shiny and beginning
to soften. Pour in the tomatoes, raise the heat to medium-high, and bring to a simmer.
Return the meat to the pot and reduce the heat to medium-low or low to maintain a gentle
simmer. Cover partially and let the sauce simmer, stirring it from time to time, for about 3
hours, or until the meat is very tender and the sauce is thickened. Add a splash or two of
water if the sauce thickens too much before the meat is done. Taste and adjust the
seasoning with salt and pepper, if you like.

4. Turn off the heat. Remove the meat from the pot before using the sauce. Note: The meat, by
the way, would never be discarded by resourceful Italians: it is either served as a second
course, or chopped finely and used as a stuffing for cannelloni or ravioli.

5. To make the pasta dough: Put 4 cups of the flour and the salt in a food processor and pulse
briefly to combine. Break the eggs into the work bowl and drizzle in the olive oil. With the
motor running, slowly begin to add the water, adding only as much as you need for the
mixture to form crumbs that look like small curds. Pinch together a bit of the mixture and roll
it around. It should form a soft ball. If the mixture seems dry, drizzle in another 1 to 2 drops
of water. If it seems too wet and sticky, add additional flour, 1 tbsp at a time, and pulse
briefly.

6. Turn the mixture out onto a clean work surface sprinkled lightly with flour and press it
together with your hands to form a rough ball. Knead the dough: Using the palm of your hand,
push the dough gently but firmly away from you, and then fold it over toward you. Rotate the
dough a quarter turn, and repeat the pushing and folding motion. Continue kneading for
several minutes or until the dough is smooth and silky. Form it into a ball and wrap it tightly
in plastic/cling film. Let the dough rest at room temperature for 30 minutes.

7. Cover a large space with a clean tablecloth and sprinkle the cloth with flour. This is where
you will put the anellini once they are shaped. Pinch off a piece of dough about the size of a
walnut and rewrap the rest. On a lightly floured work surface, roll the piece of dough into a
thin rope about 1/8 inches in diameter. Use your palms to roll back and forth and your
fingers to spread and stretch the rope as you roll. I find it is helpful to very lightly moisten my
palms with water every so often to assist the rolling, so I keep a small bowl of water nearby.
8. When the rope is the correct diameter, cut it into 3 1/2-ich lengths. Bring the two ends of
each length together to form a ring, and then roll the connecting seam together between two
fingers to seal securely. As the rings are ready, place them on the flour-dusted cloth. Once
you have finished shaping the first rope, pinch off a second walnut-sized piece of dough, roll
it out, and shape and seal more rings. Continue to shape the anellini until you have used up
all the dough.

9. There is a traditional way to form anellini you may want to try. It takes some practice and
agility, but it is fairly easy to master and a little bit quicker. Rather than cut the rope into
shorter lengths, lift it up with the thumb and middle finger of one hand, and wrap the end of
it loosely around the index finger of your other hand, to form a loop with a tail. Pinch off the
tail and seal the loop, then continue to form more loops with the remaining portion of rope.
(If you are serving the anellini the same day, you can leave them out on the cloth for up to a
couple of hours before cooking.)

10. Bring a very large pot or stockpot of water to a rolling boil and salt generously.

11. While the water is heating, pour the vegetable oil to a depth of 1/4 inch into a large
frying pan and place over medium-high heat. Place a platter lined with a double layer of
paper towels/absorbent paper or a large, plain brown-paper bag near the stove.

12. Carefully add the eggplant pieces (the oil may spatter) and fry, turning them occasionally
with a slotted spoon, for 4 to 5 minutes, or until golden. Using the slotted spoon,
transfer the pieces to the prepared platter to drain. Fry the zucchini in the oil in the same
way, moving the pieces around in the frying pan, for about 5 minutes, or until golden.
Transfer them to the same platter. Then fry the peppers for about 5 minutes, or until
golden in spots and just tender. Transfer them to the platter with the other vegetables.
Carefully transfer all but about 1 cup of the vegetables to the pot of rag, gently stirring
them in. Set aside the reserved vegetables for garnishing the finished dish.

13. When the water is boiling, carefully drop the anellini into the pot and stir to separate.
Cover the pot until the water returns to a boil, then uncover and cook the pasta for about
15 minutes, or until al dente. Drain the pasta in a colander set in the sink, reserving
about 1 cup of the cooking water.

14. Return the pasta to the pot and spoon about two-thirds of the sauce over it. Gently toss
until the pasta is evenly coated with the sauce, adding a splash or two of the cooking
water if necessary to loosen the sauce. Transfer the dressed pasta to a warmed serving
bowl or shallow individual bowls and spoon the remaining sauce over the top. Sprinkle
the reserved vegetables over the top, and then top with the ricotta and with a little
Parmigiano. Serve immediately.
 Red Pepper Pesto Penne

This deliciously savory red pesto will make you never want to go green again.

TOTAL TIME: 0:30 Freshly ground black pepper

PREP: 0:10
LEVEL: EASY INSTRUCTIONS
SERVES: 4
1. In a large pot of salted boiling
INGREDIENTS water, cook penne according to
package directions until al dente.
12 oz. penne Drain, reserving 1/2 cup pasta
water, and return to pot.
2 c. roasted red peppers
2. Meanwhile, make pesto: In the
1/3 c. plus 1 tbsp. extra-virgin olive oil bowl of a food processor,
combine roasted red peppers
1/4 c. shredded Parmesan, plus more for garnish and 1/3 cup olive oil and pulse
until combined. Add Parmesan,
almonds, half the garlic, and
1/4 c. almonds
salt and blend until combined.

2 cloves garlic, minced

3. In a large skillet over medium
heat, heat remaining
1 tsp. kosher salt tablespoon of oil. Add
remaining garlic and cook until
3 c. baby spinach fragrant, 1 minute, then add
 spinach and toss until just
wilted, 2 minutes. Season with
salt.
4. Add cooked penne and pesto
to skillet and toss until
combined. Add pasta water
and stir until creamy. Top with
Parmesan and season with
pepper.

Creamy Roasted Red Pepper Penne

TOTAL TIME: 0:20 3 c. baby spinach

PREP: 0:10
LEVEL: EASY 1 c. sliced jarred roasted red peppers
SERVES: 4
1/2 c. heavy cream
INGREDIENTS
1/2 c. low-sodium chicken broth
12 oz. penne
1 tsp. crushed red pepper fakes
1 tbsp. extra-virgin olive oil
Grated Parmesan, for serving
1 onion, diced

2 cloves garlic, minced

 2. Meanwhile, in a large skillet over
medium heat, heat oil. Add onion and
garlic and cook until soft, 5 minutes,
then add spinach and roasted red
peppers. Cook until wilted and warmed
through, 3 minutes.

3. Stir in heavy cream, chicken

broth, and 1/4 cup pasta water and bring
to a simmer.

INSTRUCTIONS 4. Add cooked penne to pan and stir

until coated, then season with crushed
1. In a large pot of salted boiling red pepper fakes.
water, cook penne until al dente
according to package directions. 5. Garnish with Parmesan and
Drain, reserving 1 cup pasta serve.
water, and return to pot.

Baked ziti
Doctoring good-quality jarred tomato TOTAL TIME: 0:45
sauce, like Rao's, with ground meat,
LEVEL: MODERATE
onion, garlic, and spices makes this
SERVES: 8
ziti superfast.

INGREDIENTS
 1 lb. ziti or penne

1 tbsp. extra-virgin olive oil

1 medium onion

3 clove garlic

1 lb. lean ground sirloin

tsp. crushed red pepper

tsp. smoked paprika

salt

1 jar marinara sauce

1 c. fresh ricotta

lb. packaged mozzarella

c. Freshly grated Parmigiano-Reggiano cheese

INSTRUCTIONS

1. Preheat the oven to 450 degrees F and bring a large pot of salted water to a boil. Add
the ziti to the pot and boil until just al dente. Drain and return the ziti to the pot.

2. Meanwhile, in a large, deep skillet, heat the olive oil. Add the onion and garlic, cover
and cook until just softened, about 2 minutes. Add the ground sirloin, crushed red
pepper, and paprika, and season with salt. Cook over high heat, stirring to break up
the meat with a spoon, until the meat is no longer pink, about 3 minutes. Add the
marinara sauce and bring to a boil. Cover partially and cook over moderate heat for 5
minutes.

3. Add the sauce to the ziti in the pot and stir to coat it thoroughly. Add the ricotta in
large dollops and stir gently, leaving it in large clumps. Pour half of the ziti into a 9- by
 13-inch baking dish and top with half of the mozzarella and Parmigiano. Repeat with
the remaining ziti and cheeses.

4. Bake the ziti on the top rack of the oven for about 15 minutes, until it is bubbling and
browned. Let the ziti rest for 10 minutes before.
 Ziti with Portobello Mushrooms, Caramelized Onions, and
Goat Cheese

LEVEL: EASY lb. ziti

SERVES: 4
3 oz. soft goat cheese
INGREDIENTS
3 tbsp. grated Parmesan cheese
2 tbsp. butter
DIRECTIONS

4 tbsp. olive oil

1. In a large frying pan, melt 1 tablespoon
of the butter with 2 tablespoons of the oil
3 onions over moderate heat. Add the onions, 1/2
teaspoon of the salt, and the sugar and
cook, stirring frequently, until the onions
are well browned, about 20 minutes.
1 tsp. salt
Remove from the pan.

tsp. sugar

2. In the same pan, melt the remaining 1

1 lb. portobello mushrooms
3 tbsp. chopped fresh parsley
tsp. fresh-ground black pepper
tablespoon butter with 1 tablespoon of the
oil over moderate heat. Add the mushrooms
and 1/4 teaspoon of the salt and cook,
stirring occasionally, until tender and brown,
about 8 minutes. Add the reserved onions,
the parsley, the remaining 1/4 teaspoon
salt, and the pepper.
3. In a large pot of boiling, salted water, cook 4. Wine Recommendation: While the
the ziti until just done, about 13 minutes. mushrooms need a red wine, the goat
Reserve 3/4 cup of the pasta water and cheese goes best with a wine that has
drain. Toss the ziti and 1/2 cup of the plenty of acidity. A pinot noir from Oregon is
reserved pasta water with the mushroom an ideal choice for both.
mixture, the remaining 1 tablespoon oil, the
goat cheese, and the Parmesan. If the
pasta seems dry, add more of the reserved
pasta water. Serve with additional
Parmesan.