Risotto Casserole

Ingredients

  • 2 tablespoons olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 cup risotto
  • 1 1/2 cups chicken broth
  • 2 boneless skinless chicken breasts
  • 2 cups mushrooms, sliced
  • 1/2 cup parmesian

Directions

Heat oven to 400.

Boil chicken.  Cut cooked chicken into bite size pieces and set aside.

In a dutch oven over medium heat, saute onion in olive oil for 2 minutes.  Add garlic and saute an additional 2 minutes.  Add risotto and saute an additional 5 minutes.  Add chicken broth and bring to a simmer.  Stir in mushrooms and chicken.  Top with parmesian.  Cover and cook in the oven for 30 minutes.

Summer Pasta

Ingredients
* 1 pound fresh pasta
* 1/2 cup white wine
* 2 cloves garlic
* 1/2 pound green beans
* 1 pint cherry tomatoes

Directions
# Cook pasta according to directions on package. Blanche the green beans.
# In a sauce pan over medium heat, boil wine until reduced. Add garlic and cook, stirring, for 3 minutes.
# Combine the pasta, vegetables and sauce. Serve with chicken marinated in wine and barbequed.

Monday Night Lemon Chicken Pasta

Ingredients

* 3 chicken breasts, cut into bite size pieces
* 2 tablespoons butter
* 2 cloves garlic, minced
* 1 can chicken broth
* 3 tablespoons fresh lemon juice
* pepper to taste
* 1 bunch fresh basil or dried basil to taste
* 2 teaspoons corn starch
* 1 package linguine

Directions

Cook the pasta according to directions.

Heat butter in a large saute pan on medium high heat. Add chicken and saute until done. Add garlic and saute 2 minutes. Add chicken broth, lemon juice, pepper and basil (if using dried basil). Reduce sauce slightly (2 minutes), then add cornstarch and stir well. If using fresh basil, add now. Continue to reduce for another few minutes. Sauce should be fairly liquid and light flavored. Serve over pasta and serve with fresh salad or vegetables.

The World’s Best Lasagna

Ingredients

  • 1 package of Lasagna noodles
  • 1 15 ounce container of Ricotta cheese
  • 1 egg, beaten
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves of garlic
  • 1/2 cup of Parmesan cheese, grated
  • 1 large ball of mozzarella, grated
  • 1 jar of pasta sauce
  • 3/4 lb ground meat (beef and/or pork)
  • OMIT 1 head of broccoli, steamed and cut into small pieces
  • 1 tablepoon (or more) red pepper flakes
  • salt, pepper, basil and oregano to taste

Directions

Preheat oven to 350F.

Cook Lasagna noodles according to directions on package.

Mix together Ricotta cheese and beaten egg. In a separate bowl, mix grated mozzarella and parmesan.

Heat the olive oil in a large saute pan over medium high heat. Saute onion for 3 mintues, then add garlic and continue to saute for 2 more minutes. Add the ground beef and pork and saute until done. Drain excess fat. Add pasta sauce, broccoli and red chili flakes to taste. Add additional spices if necessary.

Put 1/3 of the sauce in the bottom of a casserole dish. Place a layer of noodles on top. Spread 1/3 of the ricotta mixture on top. Sprinkle 1/3 of the grated mozzarella mixture on top. Repeat 3 times.

Bake, covered in tin foil, for 30 minutes. Remove the tin foil and continue to bake for an additional 15 minutes, or until the cheese on top is melted.

Farfalle With Cherry Tomatoes, Arugula, and Goat Cheese

Another tasty creation from Thad’s Recipe Collection

Ingredients

* 1 medium shallot, sliced thin
* 1/4 cup olive oil
* 3 pints (2 pounds) cherry tomatoes, each tomato halved pole to pole
* Table salt
* 1/4 teaspoon red pepper flakes
* 1/4 teaspoon ground black pepper
* 1 1/2 teaspoons sugar, or to taste
* 1 tablespoon sherry, or red wine vinegar
* 3 large garlic cloves, sliced thin
* 1 pound farfalle (bowtie pasta)
* 1 large bunch arugula, leaves torn into bite-sized pieces (about 4 cups loosely packed)
* 4 ounced goat cheese, crumbled (about 1/2 cup)

Directions

Adjust oven rack to middle position; heat oven to 350.

In small bowl, toss shallots with 1 teaspoon oil; set aside. In medium bowl, gently toss tomatoes with remaining oil, 1/2 teaspoon salt, pepper flakes, black pepper, sugar, vinegar, and garlic. Spread in even layer on rimmed baking sheet (about 17 by 12 inches), scatter shallots over tomatoes; roast until edges of shallots begin to brown and tomato skins are slighly shriveled (tomatoes should retain their shape), 35 to 40 minutes. (Do not stir tomatoes during roasting.) Remove tomatoes from oven and cool 5 to 10 minutes.

While tomatoes cook, bring 4 quarts water to boil in large stockpot. Just before removing tomatoes from oven, stir 1 tablespoon salt and pasta into boiling water and cook until al dente. Drain pasta and return to pot; add arugula and toss until wilted. Using rubbeer spatula, scrape tomato mixture into pot on top of pasta and toss to combine. Serve immediately, sprinkling cheese over individual bowls.

Mozzarella and Tomatoes

Ingredients

* mozzarella
* tomatoes, sliced
* fresh basil leaves

Directions

Slice mozarella and tomatoes. Place on plate slightly layered, alternating between tomato and mozarella. Top with basil leaves.

Pesto Sauce

Ingredients

* 3 cups basil leaves
* 1 clove garlic
* 1/4 cup parmesian
* 1/4 cup olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon pepper

Directions

Process basil leaves in a cuisinart. Add garlic to cuisinart and process. Add parmesian, olive oil, salt and pepper and blend until it forms a thick paste.

Chicken and Basil Pasta

Ingredients

* 1 8 oz. package of fresh pasta
* 2 teaspoons olive oil
* 1/2 cup onion, diced
* 1 clove garlic, minced
* 2 cups boneless, skinless chicken breasts, cooked and cubed
* 2 1/2 cups tomatoes, diced
* 1/4 cup basil, chopped
* 1/2 teaspoon salt
* 1/2 teaspoon hot pepper sauce
* 1/4 cup parmesian cheese

Directions

Cook pasta according to directions on package. Drain and set aside.

In a large skillet, heat oil over medium-high heat. Saute the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to medium and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft. Don’t over cook or basil will loose flavor.

Toss sauce with pasta. Serve with parmesian cheese.