MUSHROOM RAGÙ ||RECIPE

INGREDIENTS 

• 1/4 cup extra-virgin olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 pound mixed mushrooms (cremini, oyster, shiitake) chopped
• Salt and freshly ground black pepper
• 1/2 cup Marsala
• 2 cups chicken broth
• 1/3 cup heavy cream
• 5 fresh basil leaves, chopped
• 1/4 cup flat-leaf Italian parsley, chopped
• 1/2 to 3/4 cup grated Parmesan

PROCEDURES

• Firstly, we are going to start with our skillet.In a large skillet heat the oil. 
• When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. 
• Add the mushrooms and season with salt and pepper.
•  Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. 
• Remove pan from heat and pour in Marsala.  
• Return pan to stove and allow wine to evaporate, about 3 minutes.
• Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. 
• Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.
• Finally, we can serve our mushroom ragu.

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STUFFED CHEESY PASTA SHELL RECIPES

     STUFFED CHEESY PASTA SHELL 

Prep time:15min
Cook time:45min
Total time:1hr

INGREDIENTS 

• 1 (16 ounce) package jumbo pasta shells
• 1/2 pound Italian sausage
• 1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
• 1 cup ricotta cheese
• 1 egg
• 3 cloves garlic, crushed
• 1/2 lemon, juiced
• 1/4 cup grated Parmesan cheese
• salt and pepper to taste
• 1/2 teaspoon dried oregano
• 2 cups spaghetti sauce
• 2 cups shredded mozzarella cheese
  

PROCEDURES 

• Bring a large pot of lightly salted water to a boil. 
• Add shells and cook for 8 to 10 minutes drain and rinse in cold water. 
• Place sausage in a large, deep skillet. 
• Haven done that,cook over medium-high heat until evenly brown. 
• Drain and crumble. In a large bowl, combine cooked sausage, spinach, ricotta cheese, egg, garlic, lemon juice and Parmesan cheese. 
• Season with salt, pepper and oregano. 
• Preheat oven to 350 degrees F (175 degrees C). 
• Stuff pasta shells with the sausage and cheese mixture and place in a 9x13 inch baking dish. 
• Top with spaghetti sauce and mozzarella cheese. 
• Bake in preheated oven for 20 minutes or until the pasta is heated through and the cheese is melted.
• Now, we can serve.
  
  

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PESTO PASTA RECIPE

INGREDIENTS 

• 1 lb. spaghetti
• 2 ears corn, shucked
• 1 medium yellow squash, cut into half thick slices
• 1 medium zucchini, cut into half thick slices
• 1 small bell pepper, seeded and cut into sixths
• 4 green onions, trimmed
• 2 tbsp. olive oil
• 1 lemon
• 1/2 c. store-bought refrigerated pesto
• 1 pt. grape tomatoes, halved
• 1/4 c. packed fresh parsley, chopped
  

PROCEDURES  

• Firstly, we have to heat grill on medium-high. 
• Now we have to Cook spaghetti 
• Rinse, drain well and let cool completely.
• In large bowl, toss corn, squash, zucchini, bell pepper and onions with oil and 1/2 teaspoon each salt and black pepper until well coated.
• Grill corn, turning, 10 minutes or until charred in spots  
• Grill squash, zucchini and bell pepper 4 to 6 minutes or until tender and grill marks appear, turning once.
• Grill onions 2 minutes or until tender and slightly charred, turning occasionally.
• Into large bowl, from lemon, grate 1/2 teaspoon zest and squeeze 2 tablespoons juice.
• Whisk in pesto and 1/2 teaspoon each salt and pepper.
• Chop squash, zucchini, pepper and onions; add to bowl with pesto.
• Cut kernels from cobs; add to bowl along with tomatoes, parsley and cooked pasta. 
• Toss to combine and Serve at room temperature.
  

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BAKED ZITI RECIPE

INGREDIENTS 

• 2 tablespoons olive oil
• 3 cloves garlic, minced 
• 1 large onion, diced 
• 1 pound ground beef 
• 1 pound Italian sausage 
• Two 14.5-ounce cans tomato sauce or marinara sauce 
• One 28-ounce can whole tomatoes with juice 
• 2 teaspoons Italian seasoning 
• 1/2 teaspoon red pepper flakes 
• Salt and freshly ground black pepper
• 1 pound ziti
• 1 1/2 pounds mozzarella, grated 
• One 15-ounce tub whole-milk ricotta
• 1/2 cup grated Parmesan
• 2 tablespoons chopped fresh parsley, plus more for sprinkling
• 2 eggs 
  

PROCEDURES 

• Heat the olive oil in a pot over medium heat. 
• Add the garlic and onions and saute until starting to soften,which takes 3-4min
• Add the ground beef and sausage and cook until browned. 
• Drain off almost all of the fat, leaving a bit behind for flavor and moisture. 
• Add the tomato sauce, tomatoes, Italian seasoning, red pepper flakes and some salt and pepper
• Stir, bring to a simmer and simmer for 25 to 30 minutes.
•  Remove 3 to 4 cups of the cooked sauce to a bowl to cool down.
• Bring a large pot of water to a boil and add some salt
• Cook the ziti until not quite thick.
• Preheat the oven to 375 degrees F.
• In a bowl, mix 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and some salt and pepper. 
• Stir together just a couple of times (do not mix completely).
• Drain the pasta and rinse under cool water to stop the cooking and cool it down. 
• Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps). 
• Add the cooled reserved meat sauce and toss to combine.
• Add half the coated pasta to a large casserole dish or lasagna dish. 
• Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella. 
• Repeat with another layer of the coated pasta and the remaining sauce and mozzarella.
• Bake until bubbling, about 20 minutes.
•  Let wait for some few minutes before sprinkling with chopped parsley
• Now serve with pleasure 
  

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CARBONARA RECIPE

  INGREDIENT

• 8 ounces spaghetti
• 2 large eggs
• 1/2 cup freshly grated Parmesan
• 4 slices bacon, diced
• 4 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

 PROCEDURES

• 1. Put a large pot of water on to boil. Meanwhile, crack eggs into a large bowl and beat lightly. Finely shred or grate cheese, add 1/2 cup to eggs, and set the rest aside. Finely chop parsley and add to eggs. Add pepper and whisk to combine well. Set aside.

• 2. Cut pancetta or bacon into 1/4-in.-thick slices, peel and chop garlic, and set both aside. Heat olive oil in a small frying pan over medium-high heat. Add pancetta and cook, stirring occasionally, until it starts to brown. Add garlic and cook, stirring, until fragrant, about 1 minute. Add wine and cook until liquid is reduced by about half. Remove from heat and set aside.

• 3. When water boils, add salt and spaghetti. Boil pasta until it is tender to the bite. Drain well and immediately pour pasta into bowl with egg mixture. Toss to thoroughly coat pasta with egg mixture (the heat from the pasta will partly cook the egg and melt the cheese). Pour pancetta mixture on top of pasta and toss to combine thoroughly. Sprinkle with remaining cheese and pepper to taste. Serve immediately.

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