Lasagna Bolognese

First of all, I should state that this lasagna was life changing!  I don't think I'll ever make lasagna with mozzarella and ricotta, let alone store bought noodles, ever again!  This is wonderfully tender and flavorful.   Although this was an all day project, I'll definitely make it again and again.  The Bolognese can be made ahead to shorten the cooking time on serving day.
Suggestions:  Make the Bolognese well in advance.  Make the pasta dough and then while it's resting, make the Béchamel. Let the Béchamel cool while rolling the pasta.

Bolognese:
1 medium carrot, peeled
1 celery stalk
1 medium yellow onion
1 tsp. crushed garlic
1 Tbsp. butter
1 Tbsp. olive oil
1/2-1 lb. ground beef
1/2-1 lb. ground pork
1 pint tomatoes, drained (or 1 can diced tomatoes)
1 jar Classico Spicy Tomato and Basil spaghetti sauce
salt and pepper, to taste

Chop carrot, celery and onion in a food processor into small pieces.  Saute vegetables and garlic in butter and olive oil until tender.  Add meats and cook until browned.  Add tomatoes and Classico.  Salt and pepper to taste.  Put into a Crockpot on low for 3-4 hours. (I used 1/2 lb. of beef and 1/2 lb. pork, but it would have been yummy with even more meat and possibly substituting Italian sausage.  You could also add different herbs to customize the flavor to your preference.  Try fresh basil, thyme, Italian parsley, red pepper flakes, etc.  I used the Crockpot so I didn't have to babysit a simmering pot.  That way I could still take a Sunday afternoon nap.)

Béchamel:

1/3 c. butter
1/3 c. flour
3 c. milk
1 sprig of fresh thyme
1 bay leaf
salt and pepper, to taste

Melt butter until bubbly, but not brown, add flour and whisk for 3 minutes.  Slowly add the milk.  Add thyme, bay leaf and salt and pepper and cook until thickened, stirring constantly.  Set aside to cool. 

Pasta:
2 c. all purpose flour
3 eggs
1 tsp. salt
1 Tbsp. olive oil
water, if necessary

Combine all ingredients until a soft dough forms.  Knead 5 minutes.  Let rest 15
minutes.  Roll into sheets using a pasta maker.  (I rolled mine using the thinnest setting and cut into lasagna noodle size strips.)  Set aside to dry for 15 minutes.  Bring water to a boil and boil pasta sheets for 1 minute.  Set aside on a lightly greased tray.

Other ingredient:
2 c. Parmesan or Romano cheese or I used a 3 cheese blend of Parmesan, Romano and Asiago

Assembly:
Lightly grease a 9x13 pan.  Start by ladling in 1/2-1 c. Béchamel sauce to lightly cover the bottom of the pan.  Add a layer of noodles, then about 1 cup of Bolognese,  about 1/2 c. Béchamel and 1/3 c. cheese, repeat steps and top with extra cheese.  I ended up with 4 layers.

Bake:
30 minutes in preheated 400 degree oven.

Candice's Penne Al Forno

1 1/2 c. Alfredo Sauce (See my Alfredo recipe in Aug.2008 using 1 c. heavy cream, 1/4 c. butter, and 2/3 c. shredded Parmesan)
1 jar Classico Spicy Tomato and Basil Sauce
1- 16 oz. pkg. penne pasta, cooked al dente
Combine Alfredo Sauce and Classico. Put cooked pasta into a greased casserole dish or 9 x 13 pan. Top with Sauce.
Combine:
8 oz. shredded mozzarella
1/2 c. Panko bread crumbs
1/4 tsp. Italian seasoning
3 Tbsp. grated Parmesan
1 Tbsp. crushed garlic
1 1/2 tsp. dry parsley flakes
Put on top of pasta and sauce mixture and broil on low until the cheese is melted and the crumbs are lightly toasted.

Linguine with Zucchini

From Kristi G.

4 c. shredded zucchini (I combined zucchini and butterstick squash)
3 Tbsp. olive oil
2 Tbsp. finely minced garlic
1/4 tsp. crushed red pepper flakes
kosher salt, to taste
12-14 oz. long pasta(linguine)
1/2 c. grated Parmesan cheese
1/2 c. crumbled feta cheese
1/4 c. chopped fresh basil

Boil water for pasta. Rinse and dry zucchini then trim and discard ends. Cut zucchini in half crosswise. Shred each half lengthwise using the largest holes of a hand grater, but stopping and turning the zucchini when you reach the seedy core. Shred until you have 4 cups. Blot shredded zucchini as dry as possible with paper towels.
Heat oil in a large, heavy skillet over medium heat. When skillet is hot, add garlic and pepper flakes and saute only a minute or less until garlic starts to take on color.
Add zucchini and cook and stir until softened but still bright green, 5-6 minutes. Taste and season with salt. Set aside in pan.
Cook pasta until al dente in salted water, according to package directions. Drain pasta and return to pot in which it was cooked. Stir in Parmesan and feta.
Add cooked zucchini mixture to pasta and toss to blend. Stir in basil, then season with salt as needed.

Crab Pasta Salad

Given to Susan from Jeannette D.

16 oz. small shell pasta
1 lb. imitation crab, chopped
2 c. celery, finely chopped
1/2 c. green onion, chopped
1/2 c. green or yellow pepper, diced small
Dressing:
2 c. mayo
1/4 c. red wine vinegar
1/4 c. sugar
Salt and Pepper to taste

Combine dressing ingredients, set aside. Cook pasta according to package directions, drain and cool quickly. Combine all ingredients. Chill.

Lemon Parsley Mafaldine, Grilled Chicken, Asparagus and Sweet Pepper Salad

12 oz. Pappardelle's Lemon Parsley Mafaldine
3 sweet peppers, sliced thinly
1 small white onion, finely chopped
1 bunch asparagus, cut into 2 inch pieces
3 boneless, skinless chicken breasts
1/3 c. lemon juice
3/4 c. vegetable oil
1 tsp. black pepper
2 tsp. salt
1/2 tsp. dry thyme or 1 Tbsp. fresh, minced
1- 16 oz. KRAFT Tuscan House Italian Salad Dressing

Combine lemon juice, oil, salt, pepper and thyme and marinate chicken for at least 6 hours- overnight. Grill chicken and slice thinly (I use my George Foreman grill). Cook pasta according to package directions, cool quickly, drain thoroughly. Slice peppers and chop into 2 inch pieces. Blanch asparagus pieces for 5 minutes then put directly into an ice bath. Combine pasta, chicken, peppers, onion, asparagus and Tuscan House dressing. Toss and chill.

Pasta Salad

12 oz Small Shell Pasta
1-1 1/2 cups ranch dressing - I prefer Hidden Valley Ranch, made from a packet
1 cup frozen peas
1/2 cup shredded carrots
1 cup diced tomatoes
1 cup shredded cheddar cheese
Real Bacon Bits
Salt and pepper to taste

Combine all ingredients

Michelle's Birthday Fettuccine with Broccoli and Bruschetta

Alfredo's Fettuccine Sauce from The Cook's Encyclopedia of Pasta by Jeni Wright

1/4 c. butter
scant 1 cup panna da cucina or heavy cream
2/3 c. freshly grated Parmesan cheese, plus extra to serve
12 ounces fresh fettuccine
salt and ground black pepper

Melt the butter in a large saucepan or skillet. Add the cream and bring to a boil. Simmer for 5 minutes, stirring, then add the Parmesan, with salt and pepper to taste, and turn off the heat under the pan. Serve over pasta and steamed broccoli.