Gluten Free Instant Pot Lasagna Soup

When I first heard about this soup, I was a bit skeptical. I grew up eating my mother's specialty, which was her amazing lasagna. So the thought of a soup tasting like lasagna seemed a long shot to me. Plus, using gluten free pasta in soups can be a bit tricky since they tend to dissolve.  I was shocked that the pasta turned out perfect and it held up when reheated the next night.  This recipe lives up to the name and the flavor is like eating lasagna in a soup.

Gluten Free Instant Pot Lasagna Soup 

1 lb. Italian Sausage
1 can chicken stock

1 15oz  can fire roasted crushed tomatoes
1 15 oz can tomato sauce
1 small onion, diced

2 large carrots diced
2 bay leaves
1 bag kale
2 teaspoons Italian Seasoning, plus more for cheese mixture
1 cup gluten free  pasta
1/2 cup shredded mozzarella
6 ounces part skim ricotta cheese
1/3 cup freshly grated Parmesan cheese

Mix the ricotta and Parmesan and season with a little dash of salt and pepper and a 1/2 tsp of Italian seasoning ; set aside.

Add olive oil to pot and set to saute setting.

After the pot preheats for a minute or two, add the sausage and cook until brown, using a wooden spoon to break apart (about 5 minutes).

Add onions, carrots and bay leaves and continue cooking until veggies are soft, about another 5 minutes.

Add garlic and Italian seasoning and cook a minute more.

Add chicken stock, diced tomatoes, tomato sauce, basil, oregano, kale and pasta.

Place the lid on (with silicone ring) and set it to manual for 2 minutes on high pressure. (It will take 10 to 15 minutes to come to pressure. )

Allow the soup to naturally release for 5 minutes and then use quick release to remove  remaining pressure.

Remove the bay leaves.

Serve immediately and garnish with Parmesan and ricotta cheese mixture, sprinkle with mozzarella.

Gluten Free Instant Pot Lasagna

If you haven't joined the Instant Pot bandwagon, it's time to hop aboard. Not every recipe is a time saver, but you can do so much with it. I've prepared many lasagnas over the years and this is now my favorite way. When you are cooking for two, you get two good meals and less headache and clean up. I admit that I was skeptical about this technique, but I have embraced it. Taking the sides off of the spring-form pan was scary the first time, but the end result is a beautiful layered, baked pasta dish. I have tried different combinations for this recipe and I have landed on all sausage. The first time I used all ground beef, but felt that it lacked texture and flavor. The next two times I went with a half ground sirloin, half Italian sausage blend and was satisfied with the flavor and texture. This last recipe, I went with all Italian sausage and decided it was the winner.
In the past, I have always made my own sauce, but to save time I went with a jarred sauce. Going with a pricier jar was the logical choice for me, knowing that it would come closer to homemade. I found this Michael's of Brooklyn Home Style Gravy at Sprouts and it comes pretty close to home made.

Gluten Free Instant Pot Lasagna 

Ingredients

• 1 lb bulk  gluten free Italian sausage
• 8 oz ricotta cheese
• 1 cup mozzarella cheese - divided in half
• 1 cup Parmesan cheese
• 1 egg
• 1 tbsp. Italian spices
• Salt and Pepper to taste
• Gluten free lasagna noodles
• 1 jar gluten free pasta sauce

Instructions

1. Using Saute function, brown Italian sausage, breaking up the clump. Remove to plate lined with paper towel to drain.
2. Mix ricotta cheese, 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese, 1 egg, and spices.
3. Line bottom of 7" spring form pan with lasagna noodles, broken into pieces to fit the pan.
4. Add enough pasta sauce to cover the noodles.
5. Add layer of half of meat mixture.
6. Add layer of half of cheese mixture.
7. Repeat with another layer of noodles, tomato sauce, ground beef, and cheese.
8. Top with layer of noodles, and additional tomato sauce.
9. Add remaining mozzarella and Parmesan cheeses.
10. Place trivet in Instant Pot insert, and add 1.5 cups water.
11. Loosely cover pan of lasagna with foil to keep out water.
12. Place lasagna pan on top of trivet in pot.
13. Lock lid on pot, and set valve to seal. (make sure to insert the silicone ring)
14. Press manual, 20 minutes high pressure.
15. When finished cooking, allow to naturally release (NR) pressure - approximately 10 minutes.
16. Remove lasagna after pressure releases. Broil on high for a few minutes to brown cheese, watching so that you don't burn the top.
17. Let rest for a about 5 minutes, run a knife along edge to release and remove ring.
18. Slice and serve with additional sauce.

Mac' n' Cheese

I love mac 'n 'cheese, but have never found a recipe that that I really like, until now. This recipe comes from the December 2013 BBC Good Food magazine. The recipe was meant as a way to use left over turkey, but you can really add whatever you have. I added some cooked, crumbled sausage, but it would have been good without it. Whatever meat you use, just throw in a handful and call it done. You can also use whatever cheese you like. The real reason this dish works so well is the crème fraiche. I never would have thought of using it, but it gives the mixture that creamy consistency that most recipes lack. Enjoy this one, it's quick and simple and will serve four.


Mac 'n' Cheese


Heat oven to 200 Celsius. Cook 350g macaroni or penne about 3 minutes less than package guidelines. Stir together 250g half-fat crème fraiche, 125g grated mozzarella, 125g grated English medium cheddar and a handful of leftover meat in a large baking dish. Drain the pasta and stir into the dish, stirring everything together well. Season with salt and pepper. Top with 50g of bread crumbs and drizzle with olive oil. Bake 15 to 20 minutes, until crisp and golden.

Tomato Sauce with Mushrooms and Pork & Leek Sausage

 

 

 

On Sunday, I asked Dan what he wanted for dinner on Monday night and he said pasta. I figured this would be an easy dish to prepare, because all of the ingredients could be found at one store, right? Wrong. Just like most other meals I prepare, I end up going to multiple stores to find all of the ingredients. This time my search was for a proper Italian sausage. I started at Kirkgate and could find none. Sainsbary's no. Tesco no. So I headed all the way up to Morrison's. This was my first trip there and I was very excited because this was a large grocery store. They actually have a frozen food section!! They had practically every kind of sausage that I could hope for , but no Italian! Come on, they had prosciutto, chorizo, hot dogs, brats and Polish, but no Italian. I ended up buying a pork and leek sausage that was okay. Next time I will just buy some pork mince (ground) and season it appropriately. My other problem was that I only have one large sauce pan, so I ended up having to make the sauce and pour it into a baking dish. I then placed that in the oven to keep warm until I cooked the pasta.

 

 

 

Tomato Sauce w/ Mushrooms and Pork & Leek Sausage

 

Heat 2 Tbsp. olive oil in a large sauce pan. Add 1 small onion chopped, about 1/2 cup and 170 grams sliced mushrooms. Saute for 10 minutes until soft. Add 4 cloves garlic, minced and cook for 1 minute. Add 1 tsp. Italian seasonings a few grinds of black pepper and salt.

 

Add 200 grams of crumbled sausages (3 removed of casings) and cook through.

 

Add 1 Tbsp. Italian seasoning, I bay leaf, 1 (430g) jar of Passata Tomato Sauce with basil, 1 (220g) Can of chopped Italian tomatoes with juice, 1/4 cup red wine and 2 tsp. sugar.

 

Add 1/4 cup water to the tomato jar and give it a good shake to get out all of the tomato goodness and add to sauce pan.

 

Bring to boil, reduce and simmer, stirring often for 1 hour. Adjust seasonings, remove bay leaf and serve over favorite pasta.

Chunky Pork Shoulder Ragu

This is one of the best sauces I have ever made! How's that for an opening? So simple and so flavorful, this one is definitely a keeper. The recipe comes from Michele Scicolone's The Italian Slow Cooker. This will make 10 cups so be prepared to feed at least 6 people. Serve over a nice hearty pasta like rigatoni.

Chunky Pork Shoulder Ragu

2 Tbsp olive oil
2 lbs boneless pork shoulder roast
Salt and freshly ground black pepper
1 medium onion, chopped
1/4 tsp fennel seeds
6 large garlic cloves, finely chopped
1 Tbsp finely chopped fresh sage
1 Tbsp finely chopped rosemary
1 28 oz. can tomato puree
1 28 oz can Italian peeled tomatoes, chopped
Salt
Pinch of crushed red pepper
1/2 cup chopped fresh basil

In a large skillet, heat oil over medium heat. Sprinkle meat with salt and pepper and brown on all sides. Remove meat to large slow cooker.
Add onion and fennel seeds to skillet and cook until onion is golden and tender, about 10 minutes. Stir in garlic, sage and rosemary. Add tomato puree and chopped tomatoes and a pinch of salt and stir well. Pour sauce into slow cooker, add crushed red pepper. Cover and cook on low 5 to 6 hours, until pork is very tender.
Remove meat to cutting board but leave sauce in cooker with heat on. With two forks, tear meat into bite size pieces. Return to pot and stir in fresh basil.

Cauliflower,Pancetta and Pasta Soup

For Christmas, I received a new cookbook, The Italian Slow Cooker by Michele Scicolone. The book is full of what look to be wonderful recipes and I have already tried a few of them. I usually get the food together the night before and throw it in the refrigerator, so all I have to do in the morning is put the crock in the heating unit, turn it on and go. Eating a healthy, home cooked meal is so much more satisfying than going out, or heaven forbid, eating fast food. This recipe uses chicken broth, but I think it may have been better with veggie broth instead, that's how I would prepare it next time. i upped some of the ingredients in my version to give the flavor a boost. Lots of black pepper seemed to finish it off well. Also top it with some freshly grated Parmesan cheese. This soup serves 8, so invite the neighbors for dinner.

Cauliflower, Pancetta and Pasta Soup

4 oz finely chopped pancetta
2 Tbsp olive oil
4 garlic cloves, finely chopped
1 medium cauliflower, 1 1/2 lbs, cut into 1/2 inch pieces
6 cups chicken broth
salt and pepper
1/4 tsp dried red chili flakes
1 1/2 cups ditalini or tubetti
1/4 cup chopped fresh parsley

In a medium skillet, cook pancetta in oil over medium heat for 10 minutes, until lightly golden. Add garlic and cook 1 minute more.
Scrape the mixture into large slow cooker. Add cauliflower and stir well.
Add broth, salt and pepper and red chili flakes. Cover and cook on low for 6 hours, or until cauliflower is tender.
Stir in pasta and cook 30 minutes more, or until tender. Add parsley and Parmesan just before serving.

Skillet Lasagna

This was an easy lasagna recipe that came from Martha Stewart's Real Simple. I've had this one for awhile so I do not recall from which issue it came. I changed up the sauce a little to make it closer to what I would normally prepare. This is a good one for dinner in about an hour.

Skillet Lasagna

3 Tbsp. olive oil
3 garlic cloves, finely minced
1 (28oz) can tomato puree
1(15-oz) can diced tomatoes
8 large basil leaves, coarsely chopped
salt and pepper
1 large egg yolk
1 (15oz) container ricotta cheese, room temperature
1 (12oz) box no-boil lasagna noodles
8 oz. mozzarella, shredded
1/4 c. grated Parmesan cheese

Preheat the oven to 400 degrees. In a large deep skillet, heat olive oil  and add garlic, stirring for 1 minute. Add tomatoes and basil, bring to a boil. Add salt and pepper and reduce to a simmer and cook until thickened, about 12 minutes.
Meanwhile, in a medium bowl, mix egg yolk, ricotta and 1/2 teaspoon each salt and pepper.
Carefully pour sauce into heat proof bowl and return 3/4 cup to skillet; spreading sauce evenly. Add a single layer of noodles, breaking them to fit. Top with half of ricotta mixture, spreading evenly. Follow with a second layer of noodles, then 1 1/2 cups of sauce. Add a third layer of noodles, then remaining ricotta. Follow with a final noodle layer, then remaining sauce. Sprinkle with mozzarella and Parmesan.
Bale until golden and bubbly, about 35 minutes. Let stand 10 minutes before serving.

Mac n' Cheese Soup

This is a thick and hearty soup with great flavor! I was sceptical when I started making it, but enjoyed the finished product. The recipe came from Cuisine At Home Magazine, one of my favorites.

Mac n' Cheese Soup

1 1/2 c. dry elbow macaroni
1/2 c. minced onion
1/4 c. minced celery
2 Tbsp. unsalted butter
1/3 c. all purpose flour
1/2 c. dry white wine
2 c. low-sodium chicken broth
1 tsp. dry mustard
1/8 tsp. ground nutmeg
1/8 tsp. cayenne pepper
2 c. whole milk
4 c. shredded sharp Cheddar
1 Tbsp. fresh lemon juice
Salt to taste
1/4 crumbled blue cheese
2 Tbsp. minced fresh chives

Cook macaroni in a pot of salted, boiling water according to package directions; drain and set aside.
Sweat onion and celery in butter in a large saucepan over medium heat until soft, about 5 minutes.
Stir in flour to coat and cook 1 minute. Deglaze with wine and simmer until nearly evaporated. Stir in broth, mustard, nutmeg, and cayenne. Simmer 5 minutes, until slightly thickened, then whisk in milk and warm through. Do not let it boil, it will become grainy.
Add Cheddar, 1 cup at a time, allowing it to melt completely before adding the next cup. Stir in macaroni, lemon juice and salt; remove from heat.
Combine blue cheese and chives in small bowl. Garnish each bowl with mixture.

Three-Cheese Macaroni

I am always on the hunt for a great mac and cheese recipe. To me it's the ultimate comfort food and I'm always up for a little comfort. This recipe comes from the Oct. 2009 Food Network Magazine. Not only is this one tasty, but it's also healthy. A 1 1/3 cup serving is only 403 calories! I added some browned turkey smoked sausage to mine, but here is the magazine recipe.

Three-Cheese Macaroni

1 large egg

1 12-oz. can evaporated whole milk

Pinch of cayenne pepper

Pinch of freshly ground nutmeg

Kosher salt and freshly ground black pepper

1 1/3 cups grated muenster cheese, plus 4 deli thin slices

1/2 cup grated sharp cheddar

1/4 cup grated Parmesan

1/2 head cauliflower, cut into small florets (4 cups)

4 cups medium pasta shells

Whisk egg, evaporated milk, cayenne, nutmeg, salt and pepper to taste in a bowl. Toss grated cheeses in a separate bowl.

Bring large pot of salted water to a boil. Add cauliflower and cook until almost falling apart, 7 to 8 minutes. Transfer to bowl with slotted spoon. Add pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving 1/4 cup of water. Preheat broiler.

Combine egg mixture with cheeses in empty pot and cook over medium-low heat, stirring constantly, until cheese melts and sauce begins to thicken. Remove from heat and add cauliflower. Puree with immersion blender until light and smooth. Stir in some water until creamy.

Toss pasta in sauce; season with salt and pepper. Transfer to shallow baking dish and top with muenster slices. Broil until golden brown, about 5 minutes.

Roasted Tomatillo Sauce

This is an interesting, but good, sauce. It has a slightly sour kick from the tomatillos, but not in a bad way. The flavors just explode in your mouth. A nice twist on a pasta dish. This recipe came from the August 2009 edition of Cuisine at Home.



Roasted Tomatillo Sauce



1 lb. tomatillos, husks removed
6 cloves garlic
1 Tbsp. extra-virgin olive oil
8 oz. dry pasta
4 cups loosely packed spinach
2 Tbsp. low sodium chicken broth
2 Tbsp. fresh oregano leaves
2 Tbsp. fresh thyme leaves
1 Tbsp. sugar
1 Tsp. kosher salt
1 tsp. red pepper flakes
10 cherry tomatoes, halved
Pecorino Romano cheese shavings


Preheat oven to 400 degrees. Place tomatillos and garlic in a bowl; add oil and toss to coat. Pour into a baking dish; roast for 35 minutes.

Cook pasta according to box.

Place tomatillos in food processor; add spinach, broth, herbs, sugar, salt and pepper flakes. Process until sauce is blended.

Drain pasta; transfer to a bowl with tomatoes. Add sauce and toss to coat. garnish each serving with cheese shavings.

Lasagne In Bianco

I came across this recipe in my pile of clippings and thought I would finally give it a try. For some reason, the no-boil egg lasagne sheets, gave this recipe an overwhelming eggy flavor. This would be worth trying again with regular lasagne noodles.

Lasagne In Bianco

1 large shallot, minced,

3 cloves garlic, minced

1 stick unsalted butter

1/2 cup all-purpose flour

1/2 tsp. grated nutmeg

3 3/4 cups whole milk

1 cup chicken stock

2 large eggs, lightly beaten

1/2 cup dry Marsala

1/2 tsp. fine sea salt

1/4 lb. grated Parmigiano-Reggiano (1 cup) divided

12 (7 by 13) no-boil egg lasagne noodles

Preheat oven to 350 degrees. with rack in center.

Cook shallot and garlic in butter in heavy medium saucepan over medium heat, stirring occasionally, until tender, about 4 minutes. Add flour and cook over low heat, stirring with a wooden spoon, 3 minutes. Add nutmeg, then slowly whisk in milk and stock. Bring to a boil, whisking, then simmer, stirring occasionally, just until sauce lightly coats the back of spoon, about 1 minute. Remove from heat and cool to warm, stirring occasionally. Stir in eggs, Marsala, sea salt, 1/2 tsp. black pepper and 1/2 cup cheese.

Spread about 1 1/4 cups sauce over bottom of 11 by 8 inch baking dish. Cover with a layer of 3 lasagne sheets. Repeat layering 3 more times. then top with remaining sauce and cheese. Bake uncovered, until browned, 45 to 55 minutes.

Pasta w/ Fresh Tomatoes, Basil and Brie

I found this recipe in my Aug/Sept 2009 Cooking Pleasures magazine and decide to prepare it, because it was so similar to my own no cook sauce, but with the added pleasure of Brie. It turned out that I did not care so much for the Brie after all. The cheese overpowered the rest of the dish, but it was a nice alternative.

Pasta w/Fresh Tomatoes, Basil and Brie

1 cup diced tomatoes

1 garlic clove minced

1 Tbsp. olive oil

1 tsp. balsamic vinegar

1/8 tsp. salt

1/8 tsp. black pepper

4 oz. pasta

3 oz. Brie, chopped

1/4 cup chopped fresh basil

Combine tomato, garlic, oil, vinegar, salt and pepper in a large bowl.

Cook pasta according to package; drain. Toss pasta with tomatoes, Brie and basil.

Spaghetti w/ Oven-Roasted Tomatoes and Caramelized Fennel

This would have been a great recipe, if I had used a lot less bread crumbs. The recipe calls for a cup, but a 1/4 cup would have been plenty. I used a 1/2 cup and it pretty much ruined the pasta. Even better, make it without the crumbs, there's a lot of great flavor going on here and the crumbs just take away from the whole thing. Okay, enough with the crumbs. This recipe comes from the February 2009 Saveur.

Spaghetti w/Oven-Roasted Tomatoes and Caramelized Fennel

1 lb. plum tomatoes

4 Tbsp. olive oil

1 tsp sugar

Kosher salt and freshly ground black pepper

1 bulb fennel, cut into matchsticks

1 red onion sliced

3 fresno chiles, finely chopped

1/2 lb. spaghetti

2 Tbsp. finely chopped flat leaf parsley

1 cup toasted bread crumbs

Heat oven to 250 degrees. Core and halve tomatoes lengthwise and scoop out seeds. In a bowl, combine tomatoes, 1 Tbsp. oil, sugar, salt and pepper; toss. Arrange tomatoes, cut side down, on a parchment lined baking sheet; roast until very soft, about 3 hours.

Heat 2 tbsp. oil in a 12" skillet over medium-high heat. Add fennel; brown for 10 minutes. Add onion; cook until soft, about 8 minutes. Add chiles; cook for 2 minutes. Chop and add tomatoes; set skillet aside.

bring pot of salted water to a boil, Cook pasta until al dente, about 8 minutes. Strain, reserving 1/2 cup pasta water. Add pasta and water to tomato mixture; toss. Put skillet over high heat; add parsley and remaining oil; cook for 2 to 3 minutes. Season with salt and pepper. Sprinkle with bread crumbs and serve.

Chicken Noodle Soup

I recently purchased Tyler Florence's new book Dinner At My Place and so far have not been disappointed. The cook book is full of what look like some great recipes. I prepared this chicken soup the other night and it was good and simple. using a store bought rotisserie chicken makes this one a no brainer.

Chicken Noodle Soup

1 store bought deli roast chicken
2 Qts. cold water
2 carrots, washed and sliced into circles
3 celery ribs, roughly chopped
1 small onion, chopped
2 garlic cloves, peeled and chopped
1/4 bunch fresh thyme sprigs (4 sprigs), leaves only
Kosher salt and freshly ground black pepper
2 cups dried pasta noodles
1/2 lemon, juice only
1/4 bunch fresh parsley (about 4 sprigs), roughly chopped

Place chicken in large stockpot and add water, carrot, celery, onion, garlic and thyme. Place over medium heat and slowly bring to a boil to extract flavors of chicken. Reduce heat and simmer for 25 minutes, then remove chicken. Remove meat from chicken; shred meat. Discard bones and skin. Season chicken stock in pot with salt and pepper; add chicken and pasta. Bring to a boil, reduce heat and simmer until pasta is cooked. Finish with lemon juice and parsley.

Tortellini and Italian Sausage Soup

I was watching Tyler's Ultimate on Food TV the other day and he made an incredible looking chicken noodle soup using cheese tortellini and chicken-apple sausage. I decided to make something similar last night and it turned out great. I still want to get Tyler's recipe, but in the meantime, this one is very good.

Tortellini and Italian Sausage Soup

2 Tbsp. olive oil

3 cloves garlic, minced

2 carrots, chopped

2 celery ribs, chopped

1 medium onion, chopped

2 bay leaves

1 tsp. fresh thyme leaves

48 oz. low-sodium chicken broth

2 Tbsp. flat leaf parsley leaves, chopped

salt and pepper

1 lb. Italian sausage, cut into 1 inch pieces

1/4 cup white wine

20 oz. bag frozen cheese tortellini

Heat a large stock pot over medium heat and add oil. Add garlic, carrots, celery, onion, bay leaves and thyme. Saute for 5 to 8 minutes. Add broth, parsley and salt and pepper to taste. Bring to a boil and reduce to a simmer.

Brown sausage in batches in a large skillet, add to soup pot. When finished, add white wine to pan and scrape up any brown bits, add to soup. Add frozen tortellini to soup and cook until they float. Adjust seasonings and serve.

Ranchero Stuffed Shells

Once upon a time in a land far, far away......Well, it wasn't all that far away, (it was Grandview after all), I had the perfect job. The perfect job for me, that is. I was the Associate Product Manager for the cooking line at The House of Lloyd. I was able to work with some of the best people ever and deal with food related items. I was involved in coming up with new products, testing the prototypes, writing up the use instructions and catalog descriptions and coming up with the recipes for the product and for the website. I was constantly going through cookbooks and magazines looking for recipes that I could rework and I have so many of those recipes still. The one I am posting is from that time. I reworked it , but will redo it again. The shell stuffing is perfect, but the sauce needs help.
I left my job at The House of Lloyd before they finally closed up. My boss there was the worst boss a person could ever dream of, seriously. I called her Ugzilla behind her back and lost a minute of my life each time I had to come face to face with her. It was really too bad because everyone else that worked there were incredible. "Diane" had some major issues, though and I could only take so much of her. I learned so much there and will always think of it as "my perfect job".

Ranchero Stuffed Shells

1 (16 oz) package jumbo pasta shells, cooked until barely tender
1 lb. ground turkey
2 (15 oz) cans diced tomatoes and green chiles
1 (6 oz) can tomato paste
1 Tbsp. dried oregano
1 Tbsp dried cilantro
2 garlic cloves, minced
1 yellow onion, diced
1/4 cup olive oil
2 Tbsp. cumin
2 lbs. ricotta cheese
1/2 lb. sharp cheddar, shredded
2 eggs, slightly beaten
3 Tbsp. chopped flat leaf parsley
1/2 tsp. black pepper

For sauce, heat oil in large skillet. Add garlic and onion and cook until lightly browned. Add turkey and brown. Drain grease. Add tomatoes and green chiles, tomato paste, oregano, cilantro and cumin. Cook until heated through. Combine cheeses, eggs, chopped parsley and pepper in a bowl and stuff into shells. Place a layer of sauce in the bottoms of 2- 11x13 inch baking pans. Place shells, stuffed sides up into pans, keeping in one layer only. Spoon remaining sauce over shells, bake at 375 degrees for 20 minutes.

Pasta With Pancetta and Broccoli

This was a very simple recipe that I prepared last night. The recipe may have come from Gourmet magazine, but I'm not 100% sure on that one. The recipe should have been prepared with orecchiette, but I didn't have any so I used cellentani. The orecchiette would have held the topping much better, but sometimes you gotta go with what you've got. The magazine recipe also called for a 10 oz box of frozen chopped broccoli, thawed, drained and patted dry. I used fresh broccoli that I steamed in the microwave first. This dish would be great with broccoli rabe if you can find it at your grocery. I used to grow it in my veggie garden, but gave that garden up, because I was tired of fighting the rabbits, deer and squirrels for the produce. This recipe serves four.

Pasta with Pancetta and Broccoli

3/4 lb. pasta

2 Tbsp. unsalted butter

3 Tbsp. extra-virgin olive oil

1 garlic clove, smashed

3 Tbsp. pine nuts

3 oz. pancetta, coarsely chopped

5 scallions, thinly sliced

10 oz. fresh, steamed broccoli

Fresh grated Parmigiano- Reggiano

Cook pasta in pot of boiling salted water until al dente. While pasta cooks, heat butter and oil with garlic in a 12 inch heavy skillet over medium high heat until garlic starts to sizzle. Add nuts and cook, stirring, until pale golden. Discard garlic and stir in pancetta and scallions, cook 1 minute. Add broccoli and a 1/4 teaspoon each of salt and pepper and cook over medium high heat, stirring, four minutes. Reserve 1/2 cup of pasta water, drain pasta and stir into broccoli mixture. Add some reserved water to moisten if needed. Serve with grated cheese.

Baked Rigatoni with Bechamel Sauce

This is a recipe that I I have made in the past and just came across. It comes from Giada De Laurentis, with a few minor changes from me. It's fairly quick and simple and tastes great. Plus it's a little something different than typical red sauce baked pastas.

Baked Rigatoni with Bechamel Sauce

1 stick unsalted butter
1/2 cup + 2 Tbsp. all-purpose flour
1 qt. whole milk at room temperature
Pinch fresh nutmeg
Sea salt and white pepper
1 cup grated fontina
1/2 lb. thinly sliced prosciutto, julienned
8 oz. sliced cremini mushrooms
1/2 tsp. crushed red pepper flakes
1 lb. dry rigatoni
3 Tbsp. unsalted butter, diced

Preheat oven to 425 degrees.
In a 2 qt. saucepan, melt butter over medium heat. Add flour and whisk until smooth, about 2 minutes. Always stirring, gradually add milk and whisk until smooth and creamy. Simmer until thick enough to coat the back of spoon, about 10 minutes. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto, mushrooms, salt and peppers. Set aside.
Cook pasta in large pot of boiling salted water. Add pasta and cook for about 5 minutes. You want the pasta a little hard since you are cooking a second time in oven. Drain, return to pot and add sauce. Mix well until pasta is coated with sauce.
In a greased 13x9 baking dish, pour pasta. Smooth out top and sprinkle with remaining cheese. Sot with diced butter and bake 25 minutes or until bubbling and golden brown.

Campanelle with Chicken and Peas

This recipe was adapted from one I found on www.discoverbarilla.com. Their recipe uses farfalle and did not have chicken. Since I didn't have any farfalle, I used campanelle. Campanelle is my favorite pasta shape and means bell flower. I have made other versions of this pasta, but this one is very simple and good.

Campanelle With Chicken and Peas

1 box (1 lb.) campanelle pasta

2 Tbsp. olive oil

1 small white onion, diced

3 oz. prosciutto, diced

6 oz. cooked chicken

1 1/2 cup peas

1/2 cup dry white wine

2 cups half and half

1/2 cup heavy cream

1/2 cup freshly grated Parmesan cheese

salt and pepper to taste

Cook pasta in large pot of boiling salted water. Saute onion in olive oil over medium heat for 5 minutes. Add prosciutto, peas and chicken and saute for 3 minutes. Add wine, simmer until reduced by half. Stir in half and half, cream and cheese, season with salt and pepper. Bring to a boil and cook for 3 to 5 minutes, until sauce thickens slightly. Drain pasta and toss with sauce. Serve sprinkled with extra Parmesan.

The Ultimate Mac and Cheese

I am always trying to find the best mac and cheese recipe, I just love the stuff. This is a recipe that I have come up with by trying other recipes and finding what worked best for me. I fixed this recipe last week and Dan loved it so much that he thought I should take it over to my sister's house for Easter. The entire family loved it, I just couldn't say what was in it. This can easily be doubled and serve 8 as your main meal.

The Ultimate Mac and Cheese

Kosher salt
1 1/2 cups whole milk
2 Tbsp. unsalted butter
1/2 cup finely chopped onion
1 bay leaf
3 oz. pancetta, diced
2 Tbsp. all-purpose flour
Pinch of freshly grated nutmeg
1/2 tsp. hot sauce
Freshly ground black pepper
2.5 oz. Gruyere, grated
4 oz. blue cheese, crumbled
8 oz. dry penne pasta
1 tsp. finely grated lemon peel
6 oz. Monterey Jack, cut into 1/2 inch cubes
1/4 cup chopped fresh flat leaf parsley
1/4 cup Parmigiano-Reggiano, grated
1/4 cup bread crumbs

Heat oven to 350 degrees. Boil a large pot of salted water.
Heat milk in small saucepan on low heat. Melt butter in skillet over medium-low heat. Add onion, pancetta and bay leaf; cook until soft, about five minutes; stirring often. Add flour and cook 2 minutes; stirring often. Slowly whisk in hot milk, bring to a simmer and cook 10 minutes, whisking often, until thick and smooth. Add 1/2 tsp. salt, nutmeg, hot sauce and pepper to taste. Remove and discard bay leaf. Stir in Gruyere and blue cheese.
Cook pasta until al dente. Drain well and return to pot. Toss with lemon zest and Jack cheese. Add cheese sauce and combine. Stir in parsley and transfer to shallow baking dish. Sprinkle with Parmigiano and breadcrumbs. Bake until bubbly and golden brown about 25 to 30 minutes.