Pasta Salad

Ingredients

3 cups fusilli pasta
3/4 cup broccoli florets
3/4 cup cauliflower florets
1/2 cup red onion, sliced
1/2 cup thinly sliced carrots
1/2 cup red bell pepper, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped mushrooms
1/2 cup chopped celery
3/4 cup light mayonnaise
1/4 cup distilled white vinegar
1/4 cup white sugar
salt and pepper to taste

What’s next

Cook pasta according to package directions. Drain and rinse pasta under cold water. Place pasta in a large serving bowl add the all the vegetables and toss to combine. Combine the mayonnaise, vinegar and sugar together, whisk until smooth. Pour over salad and mix well. Season to taste with salt and pepper and serve.

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Ragu bolognese

Ingredients
1/2 cup extra virgin olive oil
1/2 cup butter
1 cup minced onion
1/2 cup minced celery
1/4 cup minced carrot
1 pound ground veal
1 pound ground pork
1/2 pound ground beef
1/4 cup finely chopped pancetta bacon
1/2 cup milk
2 cups tomato sauce
2 cups beef broth

What’s next

Heat olive oil and butter in a large saucepan over medium heat. Saute onion, celery and carrots until soft. Add veal, pork, beef and pancetta, and cook until evenly brown, 15 to 20 minutes. Pour in milk, and cook until liquid has evaporated, about 15 minutes. Stir in tomato sauce and beef broth. Cover, and simmer 2 1/2 hours.

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Best Lasagna

INGREDIENTS (Nutrition)

* 1 pound sweet Italian sausage
* 3/4 pound lean ground beef
* 1/2 cup minced onion
* 2 cloves garlic, crushed
* 1 (28 ounce) can crushed tomatoes
* 2 (6 ounce) cans tomato paste
* 2 (6.5 ounce) cans canned tomato sauce
* 1/2 cup water
* 2 tablespoons white sugar
* 1 1/2 teaspoons dried basil leaves
* 1/2 teaspoon fennel seeds
* 1 teaspoon Italian seasoning
* 1 tablespoon salt
* 1/4 teaspoon ground black pepper
* 4 tablespoons chopped fresh parsley
* 12 lasagna noodles
* 16 ounces ricotta cheese
* 1 egg
* 1/2 teaspoon salt
* 3/4 pound mozzarella cheese, sliced
* 3/4 cup grated Parmesan cheese



DIRECTIONS

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

FOOTNOTES

Wine Tip

Try with an Italian red like Barbera or Chianti Classico.

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Italian Food Recipes : Italian Five-Cheese Chicken Roll-Ups

Italian Food Recipes : Italian Five-Cheese Chicken Roll-Ups



Ingredients
1. 1 cup KRAFT Finely Shredded Italian Style Five Cheese Blend, divided
2. 2 ounces PHILADELPHIA Cream Cheese, softened
3. 1/4 cup finely chopped green peppers
4. 1/2 teaspoon dried oregano leaves
5. 1/4 teaspoon garlic salt
6. 4 small boneless skinless chicken breast halves, pounded to 1/4-inch thickness
7. 1 cup spaghetti sauce
Cook Directions
1. Preheat oven to 400 degrees F. Mix 1/2 cup of the shredded cheese, the cream cheese, peppers, oregano and garlic salt until well blended. Shape into 4 logs. Place 1 log on one of the short ends of each chicken breast; press into chicken lightly. Roll up each chicken breast tightly, tucking in ends of chicken around filling to completely enclose filling.
2. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Spoon spaghetti sauce evenly over chicken; cover with foil.
3. Bake 30 min. or until chicken is cooked through (170 degrees F). Remove foil; sprinkle chicken with remaining 1/2 cup shredded cheese. Bake an additional 3 to 5 min. or until cheese is melted.
Yield: 4 servings

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Chicken Florentine Panini

Italian Food Recipes: Chicken Florentine Panini

Ingredients
1. 1 (13.8 ounce) can Pillsbury(R) Refrigerated Pizza Crust
2. 1 (9 ounce) package Green Giant(R) Frozen Spinach
3. 1/4 cup light mayonnaise
4. 1 garlic clove, minced
5. 1 tablespoon olive oil
6. 1 cup chopped red onion
7. 1 tablespoon sugar
8. 1 tablespoon vinegar (cider, red wine or balsamic)
9. 2 boneless skinless chicken breast halves
10. 1/2 teaspoon dried Italian seasoning
11. 1 garlic clove, minced
12. 4 slices provolone cheese
Cook Directions
1. Heat oven to 375 degrees F. Unroll dough; place in ungreased 15x10x1-inch baking pan. Starting at center, press out dough to edges of pan. Bake at 375 degrees F. for 10 minutes. Cool 15 minutes or until completely cooled.
2. Meanwhile, cook spinach as directed on package. Drain well; squeeze dry with paper towels.
3. In small bowl, combine mayonnaise and 1 of the garlic cloves; mix well. Refrigerate.
4. Heat oil in small saucepan over medium-high heat until hot. Add onion; cook and stir 2 to 3 minutes or until crisp-tender. Add sugar and vinegar. Reduce heat to low; simmer 3 to 5 minutes or until most of liquid has evaporated, stirring occasionally.
5. To flatten each chicken breast half, place, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Sprinkle chicken with Italian seasoning and minced garlic.
6. Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 8 minutes or until browned, fork-tender and juices run clear, turning once
Yield: 4 servings

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Italian Food Recipes : Summer Spaghetti Salad

Italian Recipes: Summer Spaghetti Salad

Ingredients
1. 1 (16 ounce) package thin spaghetti, broken in half
2. 3 medium tomatoes, diced
3. 3 small zucchini, diced
4. 1 large cucumber, seeded and diced
5. 1 medium green pepper, diced
6. 1 medium sweet red pepper, diced
7. 1 (8 ounce) bottle Italian salad dressing
8. 2 tablespoons grated Parmesan cheese
9. 1 1/2 teaspoons sesame seeds
10. 1 1/2 teaspoons poppy seeds
11. 1/2 teaspoon paprika
12. 1/4 teaspoon celery seed
13. 1/8 teaspoon garlic powder
Cook Dorections
Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers. Combine remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.
Yield: 16 servings

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