Fresh Ravioli w/ Tomatoes & Raw Almond Pesto

Almost everything in this dish I bought at the farmers' market, and made it that night.  It was so fresh and satisfying.  Considering the fact that summer is winding down, I may be in a mad rush to make this just one more time before the glorious fall arrives!

Ravioli w/ Tomatoes &Raw  Almond Pesto
1 lb ravioli (I used Alfresco's, 1/2 lb Italian cheese, 1/2 lb roasted garlic and spinach)
1 C small tomatoes, halved or quartered (I used some gorgeous tiny orange ones)
Almond Pesto:
3/4 C fresh basil leaves
1/3 C extra virgin olive oil
1/4 C chopped raw almonds*
3 lrg cloves roasted garlic
1 med clove raw garlic
1 Tbsp tarragon vinegar
1 tsp sea salt

   Puree all ingredients for the pesto together.
   Quickly saute tomatoes until the soften just a little bit. 2-3 minutes.
   Cook pasta in boiling salted water about 30 sec shy of being totally done.
   Add pasta and pesto to tomatoes.  Cook about 90 sec.
   Serves 2-4. (2 main dish, 4 sides)

*If you can't find raw almonds, use unsalted roasted almonds.  If you find them in the bulk section or baking aisle, they are usually roasted for less time than the snack nuts and will give you a softer texture.

Basic Spingtime Minestrone

Even through spring is here, you sometimes get those kind of cold rainy days where a warm, comforting soup is called for.  But transitioning from heavy winter soups to light summer soups can be a challenge.  This minestrone, and minestrone in general, are a great way to celebrate the fruits of the season with a body and flavor that is honestly perfect for the whole year.  Zucchini, bell pepper, and carrots get me excited for the rest of the season to come and the beans and pasta keep is cozy.

Basic Springtime Minestrone
1 lrg onion, diced
2 med-lrg carrots, diced
2 lrg stalks celery, diced
2 med zucchini, diced
1/2 a lrg red bell pepper, diced
1 Tbsp minced garlic
6 C water
2 tsp vegetable base
1 14oz can cannellini bean, drained
1 1/2 Tbsp red wine vinegar (or lemon juice)
~1/2 tsp salt
1/2 tsp dried oregano (1 tsp fresh)
1/2 tsp dried thyme (1 tsp fresh)
1/4 tsp red pepper flake (optional)
1/2 lb short cut pasta, like macaroni, cooked*
extra virgin olive oil, salt, pepper

   In a  large pot, heat about 1 Tbsp oil over medium heat.  Saute onion, carrot, and celery for 5-7 minutes until just getting tender.  Add zucchini and bell pepper.  Cook 3-4 more minutes.  Add garlic, cook 1 minute.
   Add water, vegetable base that has been loosened in a little of the water, beans, salt, oregano, thyme, and red pepper flake.  Bring to a boil, reduce to simmer.  Simmer uncovered for 10 minutes, stirring occasionally.
   Add vinegar.  Salt and pepper to taste.  Simmer 4-5 more minutes.
   Serve over pasta.
   Serves 4-6

*The pasta is really good cooked in the soup.  When you add the vinegar, bring soup back to a boil and cook pasta in it for 5-6 minutes, until pasta is al dente.
However, if you aren't going to eat all the soup right away, the pasta absorbs the liquid and gets mushy so it is best to cook it separately.  In plenty of boiling, salted water, cook pasta 30 sec shy of desired doneness.  For storing, allow pasta and soup to cool completely then combine them in containers.

Nutella Rice Pudding

I hope everyone had a lovely Valentine's Day.  I don't buy into that whole "it has to be fancy and expensive to be romantic".  We had a nice evening at home with Blue Coast Burritos (my absolute favorite casual eating joint, of which I have been a HUGE fan of even before they went full-on franchising with it), a movie (Without Limits), and this delightfully easy yet sinfully good dessert.

Nutella Rice Pudding
1 2/3 C 1% milk
1/3 C heavy cream
1/4 C arborio rice
1/4 C Nutella
2 Tbsp brown sugar
1 Tbsp Hazelnut liqueur

   Combine milks and rice in a sauce pan.  Bring to a bubble over med-hi heat.  Reduce heat to med-lo and simmer for 35-40 minutes, stirring regularly.
   When liquid is mostly absorbed into rice, and the rice is tender and cooked through, turn heat off.  Stir in the rest of the ingredients.
   Divide into two serving dishes, cover, and chill for at least 1 hour.  (This can even be made a couple days before, just make sure to lay plastic wrap directly on top of pudding to prevent condensation from dripping into it.)
   Serves 2.  Fresh strawberries are the perfect compliment to this.

Balsamic and Basil Pizza

Yes, this is a cheese pizza.  So what?  Cheese pizzas are delicious.  And for this one, the sauce makes it, along with the thin, crispy crust.  Super simple and absolutely not your everyday cheese pizza.... but it could be....  You know, if you made it that.

Balsamic and Basil Pizza
~12 oz pizza dough (1/2 of this recipe, but make the whole recipe, it turns out better that way)
6-8 oz fresh mozzarella
1 C crushed tomatoes
1 Tbsp aged balsamic vinegar
1 heaping Tbsp basil puree*
1 clove garlic, minced (1/2-3/4 tsp)
corn meal

   Stretch dough into a roughly 13x9 in rectangle, about a 12 inch circle on a pizza pan or baking sheet that has been sprinkled with corn meal (to prevent sticking).  Pre-bake dough on bottom rack in a 450 deg F oven for 4-5 minutes.
   Combine tomato, balsamic, basil, and garlic.  (Add salt to taste if you are using a salt-free tomato product.)  Spread over crust.
   Slice mozzarella, then tear it into small-ish pieces and evenly distribute over pizza.
   Put back into 450 deg F on a middle rack.  Bake for 8-10 minutes, until bottom of crust is golden and cheese is browned and bubbly.
   Serves 4.

*I puree fresh bunches of basil over the summer in just enough extra virgin olive oil to create a thick paste.  An equal amount of pesto is a great substitute, just omit the garlic from the recipe.  Or if it is summer and fresh basil is everywhere, I would say 1.5-2 Tbsp of chopped basil, that has not been packed down and bruised.

Mozzarella Meatballs

Sometimes meatballs can get too complicated.  Delicious, but complicated.  These delicately balance complex flavor with easy technique.  It is my basic meatball recipe with a gooey, cheesy surprise that requires very little effort.  And they pair perfectly with the Spicy Bacon Tomato Sauce and spaghetti.

Mozzarella Meatballs
1 1/2 lb 80/20 ground beef
4 oz mozzarella, diced
2 eggs
1/3 C bread crumbs (seasoned or plain)
2 cloves garlic, minced
2 Tbsp chopped parsley
3/4 tsp salt (a little less or more depending on the amount of salt in your bread crumbs)
1/3 tsp black pepper

   Combine all ingredients except beef.
   Using your hands, work beef into mixture just until everything is evenly distributed.
   Form into 1 1/2 inch balls and place on a lightly sprayed baking sheet.
   Place in a 450 deg F oven for 7 minutes.
   Turn heat down to 350 deg F and cook another 10 minutes.
   (Reheat in simmering sauce if necessary.)
   Makes 18-20 meatballs.  (Serves 6-8)

Mozzarella Meatballs w/ Spicy Bacon Tomato Sauce over spaghetti

Spicy Bacon Tomato Sauce

This tomato sauce was inspired by watching The Best Thing I Ever Made family recipes episode for the I-don't-know-how-many time.  Chef Beau MacMillan's recipe is a bacon tomato sauce with buccatini and meatballs.  I've put bacon in tomato sauce before but with other stuff too; I never let bacon just do its thing.  This time I did and it was so, so delicious.

Spicy Bacon Tomato Sauce
6 slices thick cut bacon (8 regular), chopped
2 medium onions, chopped
3 cloves garlic, minced
2 28oz cans crushed tomatoes
1 tsp oregano
1/2 tsp crushed red pepper flake (more or less to taste)

   Cook bacon in a large pot over medium heat until rendered and just shy of totally crispy.  Add onions, saute until soft and translucent, about 5-7 minutes.  If onions start to stick too much to the bottom, add a little water to loosen.
   Add garlic, tomatoes, oregano, and red pepper flake.  (If using unsalted tomatoes, add ~3/4 tsp salt.)
   Simmer uncovered over med-low for 1 1/2 hours, stirring occasionally.  Adjust salt if necessary.
   Serves 6-8.

Spicy Marinara Dipping Sauce

You know I am a UFC fanatic!  This past weekend was 136 which hosted TWO title fights, Edgar v Maynard III (lightweight) and Aldo v. Florian (featherweight).  I was disappointed with the outcome of each fight, but whatever.  A few members of the MTSU wrestling team came over to watch.  I am incapable of not feeding people when they come over.  So we had a very simple little spread, nothing fancy.

UFC 136 Menu

Pizza Bread w/ Spicy Marinara

Mediterranean 7 Layer Dip

Caramel Walnut Brownies

This version of marinara is suuuper easy.  Five ingredients, about 20 minutes total.  The flavor is complex without being complicated; it is great hot, room temp, and even cold; and can be used for a variety of dishes, not just for dipping.

Spicy Marinara (Dipping Sauce)
1 small onion, diced
1 lrg clove garlic, minced
2 1/2 C crushed tomatoes
1 tsp dried oregano
1/2 tsp crushed red pepper flake
oil

   Saute onions in a little bit of oil over medium heat until soft, about 5-7 minutes.  Add garlic, cook ~1 minute.
   Add tomatoes, oregano, and red pepper.  Turn heat to med-low, simmer for 10-12 minutes, stirring occasionally.  (If your tomatoes are salt free, adjust salt to taste.)
   Puree (optional).
   Makes 2 1/2 C sauce.



Caprese Focaccia

Summer is gone and fall is full steam ahead here in middle Tennessee.  It is so lovely!  I can comfortably wear boots and cardigans, and I spent a wonderful afternoon riding at my in-laws yesterday.  (Horses... just to clear any confusion you may have.  Although, I don't know what else you might think I would ride...?)  However, I am still clinging to the flavors of summer.  We haven't had our first frost yet, so there are still gorgeous bunches of basil and beautiful ripe tomatoes to be found.  This is my send off and farewell-until-next-year recipe for summer.

Caprese Focaccia
Dough:
1 1/2 C whole wheat flour (or AP flour)
1 pkg active dry yeast
1 Tbsp honey
2 tsp extra virgin olive oil (plus more for the bowl)
1 tsp dried basil
1 1/2 C hot tap water (as hot as your tap will get, not boiling)
1/2 tsp salt
1 1/4- 1 1/2 C AP flour
sea salt
Toppings:
3-4 lrg roma tomatoes, very thinly sliced and any excess liquid removed
8 oz fresh mozzarella, sliced and torn into pieces
3-4 Tbsp fresh chopped basil

   In a large bowl (glass preferably, I find it rises better), add whole wheat flour, yeast, honey, oil, basil, and water.  Stir combine.  Allow to proof for about 5 minutes, until tiny bubbles form on the surface. 
   Add salt and about half of the regular flour.  Combine.  Slowly incorporate the last half of the all-purpose flour until it forms a ball and pull away from the bowl.
   Turn onto a lightly floured surface.  Knead until dough is stretchy and very slightly sticky to the touch.  It will take about 5 minutes.  Add flour as needed.
   Wash and dry bowl, or in another bowl, coat the inside with oil.  About 2 Tbsp.  Turn dough in oil to coat.  Cover with a warm, damp towel.  Allow to rise for 1 1/2 hours in a warm dry place until doubled in size.  (I like to stick it in the oven, which is off, of course.)
   Punch dough down, divide in half.  Spread onto lightly sprayed cookie sheets to form roughly 12x8 inch rectangles.  You want there to be little tears and holes so you get the right texture in the end (see picture below.)  Allow to rise for 30-40 more minutes, until the holes and tears come back together.
   Sprinkle with sea salt. 
   Bake at 350 deg F for 12 minutes, until very lightly golden.
   Top with tomatoes and mozzarella.  Bake at 350 deg F for another 10 minutes, until cheese is gooey and melty.
   Sprinkle with fresh basil.
   Serves 8 (makes 2 breads).  If you are using this for party-, finger-food, this recipe is good for 16 people.  (But let's be honest, I could a whole one by myself.)

   

Puttanesca Pizza

I don't need to tell you how much I love pizza or puttanesca.  Bread with cheese:  awesome.  Olives and salty things with tomatoes:  brilliant.  Put them together and it is kind of an indulgence over-load but I don't care.  The only thing with this pizza is that the toppings can feel a tad mushy all together with the ripe tomatoes, gooey cheese, and soft anchovies, so you really need to get the bottom of the crust good and crispy.  The textural contrast is important.

Puttanesca Pizza
pizza dough (store bought, refrigerated, or homemade)
1 lrg ripe tomato, thinly sliced
1 C shredded mozzarella
1/2 C shredded provolone
1/2 C black olives, chopped
7-8 anchovy fillets, rinsed and cut in half
1 1/2 Tbsp capers
1 Tbsp roasted garlic
cornmeal

   Stretch dough into a 13x9 baking sheet dusted with cornmeal or into 12-13 inch circle.  Pre-bake on bottom rack at 450 deg F for about 7 minutes, until the bottom is golden.
   Try to squeeze out the excess pulp from the tomatoes so your pizza doesn't get soggy.
   Smear pre-baked crust with roasted garlic.  Lay down tomatoes, top with cheeses.  Add anchovies, olives and capers.
   Bake on center rack at 450 deg F for 7-10 minutes until cheese is bubbly and brown.
   Serves 4.



Italian Sausage Bolognese

   I don't care if it is the middle of summer, sometimes you just need a huge plate of pasta with red sauce.  Normally I find such a thing a bit too heavy for hot, humid evenings.  But there are always those occasional grey, rainy days in a Southern summer.  Despite the fact that the air is sticky beyond belief and so oppressive you can barely breathe, the cravings of fall start to kick in.  I lightened the traditional meat sauce a bit by using fresh-canned tomatoes and turkey Italian sausage.  Those two things alone cut down on the fat, sugar, and salt.  So needless to say, the calories are greatly reduced.  Even though this simmers on the stove for a while, you still have a fresher taste than if you use a jarred sauce.

Italian Sausage Bolognese

1 med onion, diced

3 cloves garlic, minced

3 links turkey Italian sausage (I like hot, but mild will work too.)

1 28 oz can crushed tomatoes

1/2 C water or broth

1 tsp oregano

1 tsp basil

1/4-1/2 tsp red pepper flake (optional)

salt and pepper

~1 T extra virgin olive oil

   Heat oil over med heat in a pot.  Saute onion until soft, about 5-7 minutes.  Remove casing from sausages.  Add meat to pan.  Break meat up into small bits as it cooks (a potato masher works well to help this along.)

   Add garlic, tomatoes, water, herbs and crushed red pepper flake.  (Add salt at this point if your canned tomatoes are salt-free.)  Cover and simmer over med-low for 40-45 minutes.  Salt and pepper to taste.  It pairs really well with whole grain/whole wheat pasta.

   Serves 4-6.

   (This also freezes really well if you want to make a huge batch and then portion it out.  Allow to cool completely, divide into plastic ware containers.  Spread a little oil over a piece of plastic wrap and lay on the surface of the sauce before sealing and freezing.  This will prevent freezer burn.  Thaw in the the fridge overnight and then heat over med-low/med heat for a quick weeknight meal.)

Gorgonzola Garden Lasagna

   I've mentioned before that I didn't really grow up eating lasagna.  However, it has become one of my favorite comfort foods.  Anything with pasta is comforting to me, honestly.  I was in my teens when I first had vegetable lasagna.  It blew my mind; why had I never had it before?!  Frequently, I have little mental debates with myself about whether I like traditional or veggie better.  It depends on the season, it often the conclusion I come to.  The traditional stuff seems too heavy for the summer.  This veggie packed version is just what those cravings call for in the summer.  Use whatever vegetables you like.  The twist in this particular dish, is the light gorgonzola sauce.  It adds a beautiful background depth that is a little sweet, a little tangy, and cheesy without being heavy.  Oh, and can you believe I forgot to put garlic in this?!  Whatev, it was still delicious.

Gorgonzola Garden Lasagna
8 oz whole grain lasagna noodles, cooked 1 min less than pkg directions (12 noodles)
2 lrg carrots, diced
1 small onion, diced
1 small bell pepper, diced (your favorite color)
5 oz frozen chopped spinach, thawed
1 lb frozen broccoli florets, thawed (break down the larger pieces)
1 14oz can petite diced tomatoes, drained
salt, pepper, oil
white sauce:
2 Tbsp extra virgin olive oil
1 Tbsp butter
3 Tbsp flour
1 C milk (I like buttermilk for it)
1 C low sodium chicken broth
3/4 C crumbled gorgonzola
1/4 C grated parmesan
1 tsp oregano
1/4-1/2 tsp red pepper flake
pinch nutmeg
cheese mixture:
1 1/2 C part skim ricotta
1 1/2 C part skim shredded mozzarella
1 egg
1/4 C chopped parsley

   Combine ingredients for cheese mixture.
   Heat a little oil over medium heat in a large pan, saute onions, carrots, and bell pepper until tender, 7-8 minutes.  Add tomatoes, spinach, and broccoli.  Cook together for 4-5 minutes.  Lightly salt and pepper.
   Melt butter into oil for white sauce over medium heat.  Whisk in flour.  Cook for about 1 minute, keep whisking to prevent lumps.  Keep whisking while slowing pouring in milk and broth.  Allow mixture to thicken.  Whisk in gorgonzola and parm.  Add oregano, red pepper flake, and nutmeg.   
   Spread a little bit of sauce (~1/4 C) into the bottom of a lightly sprayed 13x9 deep sided. baking dish.  Add the rest to vegetables.  Salt and pepper to taste, it shouldn't need to much.
   Add four noodles to bottom of baking dish.  Spread 1/3 of cheese mixture over noodles.  Add 1/3 of vegetables.  Repeat 2 more times.
   (From this point, it will keep in fridge for 2-3 days.  Add 15 minutes to covered baking time if baking straight from the fridge.)
   Bake at 350 deg F for 25 minutes covered.  Uncovered for 15 minutes.
   Serves 8.

Rosemary & Olive Oil Whole Wheat Focaccia

   I was happily mistaken about the level of appreciation that was shown for my menu yesterday.  As expected, a few immediately knew quality.  My shock came from the enthusiastic agreement of the rest.  Yesterday was absolute bliss for me.  I cooked all day and was allowed to witness the pleasure my food brought people.

   I upped the "fancy-factor" of my sliders by making my own focaccia.  It will pretty much blow your guests' minds if you make your own bread.  One guy said it was probably the best bread he'd ever had (and later said it may have been the best meal he'd ever had.  Not sure if I believe that, but I know it is a far cry from his normal microwaved ramen.)

  This bread is crisp on the out side with a little crunch of salt and fluffy on the inside.  Tender and just a teeny bit chewy, it is addictive.  Once you get the hange of it, you'll make focaccia every week.  Cut the recipe in half for practice if you are nervous.  But remember, it's basically flour and water, don't stress too much if it doesn't come out perfect the first time.  I've been making dough like this since I was 14 or 15.  I know it wasn't always spot on when I started; practice makes perfect.

Rosemary & Olive Oil Whole Wheat Focaccia
2 1/2 C whole wheat flour
2 pkg active dry yeast
2 Tbsp sugar
1 Tbsp extra virgin olive oil + more
2 1/2 C very warm water
1 tsp salt
4-5 C AP or Better for Bread flour
rosemary
sea salt

   In a very large bowl, combine whole wheat flour, sugar, 1 Tbsp evoo, and yeast.  Mix in water.  Allow to proof for 5 minutes.
   Add 1 C flour and salt, mix.  Mix in flour in 1 C increments until it forms a ball that isn't too sticky.  Turn onto a lightly floured surface and knead for 3-4 minutes.  Add flour as needed so it doesn't stick to your hands or counter.  (Divide dough in half to knead if it is too cumbersome as one unit.)
   Cut dough in half and place into two bowls that have been oiled with extra virgin olive oil.  Spread a little oil over the tops of the dough.  Cover bowls with a warm, damp towel and set in a warm place to rise for 1-1 1/2 hours, until doubled in size.
   With evoo, oil two 13x9 baking pans.  Transfer dough to pans and use your finger tips to spread into the whole pan.  You want those little tears and divots in the dough, so don't try to make it smooth.  Sprinkle the tops with sea salt and rosemary and just a little bit more olive oil.  Allow to rise again in a warm place for 1-1 1/2 hours.
   Bake at 425 deg F for 17-20 minutes until bottoms are golden and dough is cooked through.
   Serves 12 or more (just depending on your spread.)

Whole Wheat Lemon Cranberry Biscotti

   Time to sooth that sweet tooth.  Sour is my favorite flavor followed very closely by salty, but every once in a while you just have to have something sweet.  A piece of dark chocolate?  A couple jolly ranchers?  All fine and good and won't bust your belt.  Some times a heartier sweetness is called for, though.  Something with oomph that you can really sink your teeth into.  Like a huge dense cookie packed with chocolate chips and walnuts.  However, cookies--good cookies at least--have two sticks of butter per batch.  If you eat more than one, the guilt starts to set in.

   Enter biscotti.  Fancy, no?  I assume you know what biscotti is... decadent fingers of twice baked dough that are crispy on the outside.  But let's face it, some of the pre-packaged biscotti out there is a little too crispy and crumbly.  These cookies are actually incredibly easy to make.  So why spend five dollars on a box of 8 when you can make them at home?

Whole Wheat Cranberry Lemon Biscotti
1 C AP flour
1 C whole wheat flour
1 1/2 tsp baking powder

1 stick room temperature butter
1/2 C white sugar
1/4 C brown sugar
2 eggs
1/2 tsp vanilla
zest of 1 lemon
3/4 C dried cranberries

   Sift together flours and baking powder.
   Beat butter and sugar together.  Incorporate eggs one at a time.  Add vanilla and lemon zest.  Slowly work flour into butter mixture, careful not to over mix.  Fold in cranberries.
   Shape dough into 2 12inch logs that are 2.5-3 inches wide.  Place at least 4 inches apart on a baking sheet.
   Bake at 350 deg F for 30 minutes, until edges are very, very lightly golden.
   Cool for about 20 minutes.  Use a very sharp serrated knife to slice logs on a diagonal about 3/4-1 inch thick.
   Bake again at 350 deg F for 10-15 minutes.  Until edges are golden.
   24 cookies (slices)

Total Ingredient Cost:  $3.60-ish
Per Cookie:  Calories 95, Fat 4g, Total Carb 8g, Fiber 1g, Protein 1.5g
Daily Values:  Vit A 3%, Vit C 1%, Calcium 0.5%, Iron 2%

Bill's 9 lb Lasagna

   Lasagna is one of the ultimate comfort foods, right?  We never had it growing up, but it is still a very comforting dish.  Maybe it's because people tell me it is supposed to be or maybe because it is awesome!

   My wedding was handled a little differently than most (I'll tell you about that in a couple weeks.)  One minor  difference is that we didn't have a rehearsal dinner.  But at my parents' house, we had a huge meal for my side of the family because they all came in from out of town.  My dad made two huge lasagnas for the 15 or so people clogged into the house.  He was so proud of his lasagnas.  He went around telling them about how each one was 9 pounds.  I shit you not!  There was so much food (and wine)!  I ate more lasagna than someone who has to put on a wedding dress in 18 hrs should have.  There was so much that we had to pack some of it up and take it on our honeymoon (an adorable little cabin on top of a mountain in Gatlinburg, TN).

   This is my dad's lasagna recipe, but, don't worry, it is cut in half.  This is not the 9 lb version (but it is easily doubled into it.)  We happen to like a noodle-y lasagna, so ours has 4 layers... you can do three is you want.  This can be assembled ahead, and kept in the refrigerator.  Just add 15-20 min to the covered baking time.

Bill's 9 lb Lasagna
1/2 lb lasagna noodles (8-10), cooked to just shy of al dente (~8 min)
1 med onion, chopped
4 oz mushrooms, sliced (1- 1 1/2 C)
1 Tbsp garlic, minced
1/2 lb ground meat (any kind you like beef, turkey...)
1/2 lb Italian sausage (again, any kind you like)
1 jar of your favorite red pasta sauce (~26 oz)
1/2 tsp oregano
1/2 tsp crushed red pepper flakes (optional)
15 oz ricotta
2 C shredded mozzarella
~1/2 C grated parmesan cheese
2 Tbsp parsley
oil
salt and pepper

   In a large, deep sided skillet or pan over medium-high heat, saute onions in a little bit of oil for 3-4 min.  Add ground meat and sausage.  Lightly salt and pepper.  Cook through.  Add mushrooms and garlic.  Cook until mushrooms start to get soft; it will take about 4 min.  Turn off heat.  Add pasta sauce, oregano, and red pepper flakes.
   In a large bowl, combine ricotta, mozzarella, half the parmesan (1/4- 1/3 C), and parsley.
   In a greased 10x10x2 (or 11x7x2) spread a little of the meat sauce in the bottom.  Cover with noodles, cut off ends to use for filling in gaps in other noodle layers.  Spread 1/4 of the meat sauce over the noodles.  Spread 1/4 of cheese mixture over meat layer (placing small dollops evenly over the meat will probably work better.)  Repeat this pattern until done.  Sprinkle about 1/4 of parmesan over the top. (And maybe some extra mozzarella???)
   Cover.  Bake at 350 deg F for 30 min.  Uncover, bake 15 more minutes.
   Serves 6.

Gnocchi with Peas and Crispy Proscuitto

   I am a fan of any kind of dumpling.  Soft or chewy, stuffed or dropped:  I don't care.  Every culture has some form of dumpling they call their own.  Gnocchi are little Italian potato pillows that can be paired with just about anything.  And guess what:  they aren't hard to make!  I thought they were, but I was wrong.  Sure, they take some time, but you can make a large batch just as easily as a small batch.  If you space them out so they aren't touching each other, you can freeze them and keep them on hand for up to 3 months. 

Gnocchi
1 lb baking potatoes (4-5 medium sized potatoes)
2 egg yolks
1/2 grated parmesan cheese
1-1 1/2 C flour
1/4 salt
1/8 nutmeg (optional)

Bake potatoes at 400 deg F for 1 hr to 1 hr 15 min, place directly on rack in the center of the oven.  Allow potatoes to cool until they are easily handled (about 20-30 min.)  Cut potatoes in half and use a fork to scrape out the center into a bowl (to fluff up the baked potato.)  You do not want any of the skin.  Mix in egg yolks, salt and nutmeg.  Add parmesan.  Add flour 1/2 C at a time until dough it no longer sticky.  Use your hands to press and divide dough into manageable pieces.

 On a lightly floured surface, roll pieces into logs about 1 inch in diameter.  Cut into 1 inch sections and place of a sheet pan dusted with flour.

TIP:  If you want to freeze them, at this point cover with plastic wrap and place in freezer.  Once gnocchi are frozen, put them in an air tight container.  They will keep for about 3 months.  This method of individual freezing prevents things from sticking together and freezing slowly (which ruins the texture). 
Directly from freezer cook in liberally salted boiling water until they float (about 6-8 minutes).  Or spread out on a cookie sheet and thaw in refrigerator; follow fresh cooking directions

Cook fresh gnocchi in liberally salted boiling water for 3-5 minutes.  Do this as close to service as possible.

Gnocchi with Peas and Crispy Proscuitto in a Light Cream Sauce
1 recipe gnocchi (cooked)
3-4 pieces of thinly sliced proscuitto
1 C frozen English peas that have been thawed
1 Tbsp butter
2 tsp minced garlic
1/2 C chicken broth (low sodium)
3/4-1 C milk
2 Tbsp cream cheese
1/4 C parmesan cheese

Bake proscuitto at 350 deg F for 15 min or until crispy.  Cool and crumble.  (Bacon that has been chopped and rendered until crispy may be substituted.)
Melt butter over medium heat in a large pan.  Saute garlic for ~1 min.  Add chicken broth.  Reduce by half.  Add milk, bring to a simmer.  Stir in cream cheese, make sure it is thoroughly combined.  Add parmesan and peas.  Heat peas through.  Move gnocchi directly from cooking liquid into sauce pan.  Toss with peas and sauce.  Top with proscuitto when served.