Zucchini Tomato Pasta

Ingredients

Extra Virgin Olive Oil (2 tbls)
6 small Zucchini, thinly sliced
6 medium ripe tomatoes, diced
1 tsp Italian seasoning
2 large clove garlic, grated or finely chopped
4 leaves basil, chopped
1 cup pre-shredded cheddar and Monterey mix cheese
1 pkg spaghetti, cooked to pkg directions
Parmesan cheese for the table

Preheat a large pan over medium heat, coat bottom with olive oil, add zucchini, tomatoes and Italian seasonings, simmer for 20 minutes, stirring occasionally. Add garlic and basil and simmer 5 more minutes, turn off heat and stir in cheese. Stir in spaghetti and serve immediately with Parmesan cheese.

Deconstructed Lasagna

Ingredients

1 pound fusilli Noodles
2 Tbs olive oil
1 pound lean ground sirloin (beef)
1 small carrot, grated
1 small onion, finely chopped
2 cloves garlic, chopped or grated
1 cup beef broth
1 large can diced or crushed tomatoes with basil
salt & pepper to taste
1/4 tsp Italian seasoning
1 tub ricotta cheese
1 cup grated Parmesan cheese


Instructions

Cook pasta to package directions, drain.

In a large saute pan brown ground beef in olive oil for about 5 minutes, add onions, carrots and garlic cook 5 more minutes. Add beef broth and tomatoes, salt and pepper and stir. Simmer for 15 minutes. Stir in noodles and 1/2 cup Parmesan cheese and heat through for 5 minutes.

Mix ricotta cheese with Italian seasoning in a small bowl.

Serve 1 small scoop ricotta on plate and put lasagna mixture over it and sprinkle with Parmesan cheese.

Serve

I made this a bit different than RR did. I didn't use fresh basil or fresh Parsley and she did. It still turned out very yummy.

Orzo Pasta

Ingredients

1 box Orzo Pasta
1/2 cup olive oil
1 Tablespoon vinegar
1 cup frozen peas
1 cup frozen corn
1 package feta cheese with herbs
1 small can sliced olives, drained (green olives are good in this too)
Salt & pepper to taste

Boil pasta according to package directions and drain. In a large bowl mix all ingredients together. Serve warm or cold with a crusty bread.

Neapolitan Baked Ziti

From Rachael's Daytime Talk Show
Ingredients

* 1 pound ziti with lines (I used smooth)
* 2 tablespoons EVOO - Extra Virgin Olive Oil
* 1 medium onion, chopped
* 4 cloves garlic, grated or minced
* 1 28-ounce can whole plum tomatoes (I used a tomato/basil jarred sauce in place of the tomatoes and basil)
* 4 to 5 leaves basil, torn
* Salt and pepper to taste
* 3 tablespoons butter
* 3 tablespoons flour
* 2 cups milk
* 1 fresh or dried bay leaf
* Freshly grated nutmeg
* 1 large ball fresh mozzarella, diced
* 1/4 cup (a handful) grated Parmigiano Reggiano

Yields: 4-6 servings
Preparation

Preheat oven 400°F.

Place a large pot of water over high heat and bring up to boil to cook the ziti. Once boiling, add some salt and the pasta, and cook just shy of al dente. Drain thoroughly.

While the water is coming up to a boil, start the red sauce: Place a medium-size saucepot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion and garlic, and cook, stirring every now and then until the onions start to get tender, about 3-4 minutes.

Add the tomatoes and smash them up into small pieces with a potato masher or with the back of a spoon. Add the basil and season with some salt and pepper. Bring up to a bubble and simmer for 15 minutes.

Once you have the red sauce working, make the white sauce: Place a medium-size saucepot over medium heat and melt the butter. Add the flour, stir to combine and cook for about a minute. Whisk in the milk, add the bay leaf and season with some salt, pepper and a couple of grates of nutmeg. Bring up to a bubble, turn the heat down to low and gently simmer, stirring frequently, for 5 minutes. Remove the bay leaf and discard.

Combine the cooked ziti with the red sauce in the pot the pasta was cooked in and transfer everything to a baking dish. Top with the white sauce. Sprinkle the mozzarella and grated Parmigiano over the top, ( I layered it) transfer to the oven and bake for 25-30 minutes.