Ditalini Italian Salad

INGREDIENTS:

1 3/4 c. (8 oz.) Ditalini pasta, uncooked
2/3 c. mayonnaise
1/2 tsp. dry mustard
1 c. (4 oz.) cheddar cheese, cubed
3/4 c. tomatoes, chopped
1/2 c. pepperoni, diced
1/2 c. green pepper, chopped
1/4 c. celery, chopped
2 tbsp. onion, chopped
Ripe olives

DIRECTIONS:

Cook Ditalini according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, combine mayonnaise and mustard; blend well. Add cooled Ditalini, tomatoes, cheese, pepperoni, green pepper, celery and onion; mix lightly. Chill. To serve, place in a lettuce lined bowl and garnish with ripe olive halves. Makes 8 servings.

Italian Stuffed Shells

INGREDIENTS:

30 jumbo shells (pasta)
1/2 c. butter
1/2 c. chopped onion
2 cloves mashed garlic
2 lbs. ground beef
2 pkg. frozen spinach, thawed, drained and chopped
1 c. cottage cheese
4 eggs
2 tbsp. salt
Parmesan cheese
Mozzarella cheese

SAUCE I:

1/3 c. melted butter
1/3 c. flour
3 chicken bouillon cubes
2 1/4 c. milk
1/3 c. parsley flakes

SAUCE II:

1 jar (15 1/2 oz.) spaghetti sauce
2 tsp. basil leaves, optional

DIRECTIONS:

I use my own homemade spaghetti sauce.

Filling: Saute 1/2 cup butter, onion and garlic. Add ground beef and brown, then remove from heat. Add spinach, cottage cheese, eggs and salt.

Sauce I: (see ingredients from above). Blend flour and bouillon with melted butter. Stir in milk and parsley. Heat to boiling and cook 1 minute.

Cook and drain pasta shells. Fill each shell with heaping tablespoons of filling. Place in buttered casserole dish. Pour first sauce over shells, then second sauce. Sprinkle with Parmesan cheese and shredded Mozzarella cheese. Bake at 350 degrees for 30 minutes.

One Pot Italian Casserole

INGREDIENTS:

1-2 eggplant, cubed
2-3 lg. green peppers, cubed
1 lg. can whole tomatoes
1 lg. onion, diced
1 lb. mushrooms, cut in chunks
2 cloves garlic, minced fine
1 can kidney beans
3-4 stalks celery, diced
1 1/2 lb. sausage or cubed steak, cut up
1/4 tsp. garlic powder
1 tbsp. basil
1 tbsp. oregano
Cooked pasta, if you wish

DIRECTIONS:

Lightly brown meat. Add all other ingredients. Bring to boil, reduce heat and simmer until vegetables are tender. Add pasta, if you wish. Good for buffet dish.

Italian Rice Pie

INGREDIENTS:

CRUST: (Pasta Frolla):

2 c. flour
3/4 c. sugar
1/4 lb. butter (butter)
2 eggs
4 tbsp. milk
1 tsp. vanilla

FILLING:

2 lbs. Ricotta
1 1/2 c. sugar
1 tsp. vanilla
3 egg yolks
1/2 c. cooked rice
1 c. milk
1/2 tsp. cinnamon (optional)
3 egg whites, beaten stiff

DIRECTIONS:

Crust: Combine flour, sugar and cut in butter. Whip eggs, milk and vanilla together and add to flour mixture to form a soft dough. (Refrigerate for 1/2 hour to make it easier to handle.)

Roll out on floured board keeping dough in circular shape. The dough is quite sticky but keeping it floured makes it easier to work with. Fill with rice filling below. Bake in moderate 350 degree oven about 3/4 to 1 hour.

Filling: Place Ricotta, sugar, egg yolks, vanilla in bowl. Blend well. Add milk and rice (and cinnamon). Beat egg whites. Fold into first mixture. Pour into pie shell and bake.

Cheesy Italian Broccoli Bake

INGREDIENTS:

1 (12 oz.) pkg. pasta twists
2 (10 oz.) pkgs. frozen broccoli spears
1 (16 oz.) carton cream style cottage cheese
1/4 c. sour cream
2 (15 oz.) jars commercial spaghetti sauce
3 c. (12 oz.) shredded Mozzarella cheese

(This recipe freezes well before baking.)

DIRECTIONS:

Cook pasta according to package directions; drain. Cook broccoli according to package directions; drain and set aside.

Combine cottage cheese and sour cream; mix well.

In a lightly greased 13×9x2 inch baking dish or two 1 1/2 - 2 quart baking dishes layer: 1/3 of noodles, 1/2 of broccoli, 1/3 of spaghetti sauce and 1/3 of Mozzarella; repeat layers once.

Lemon Pasta

INGREDIENTS:

3/4 c. lowfat sour cream
3/4 c. lowfat cottage cheese
Zest of 2 lemons
Juice of 1 1/2 lemons
Pepper
1/2 lb. pasta, cooked
1/4 c. grated Parmesan
1/2 tsp. thyme

DIRECTIONS:

Whirl cottage cheese in blender or food processor just until smooth. Add in sour cream and half of the zest. Process until smooth. With machine running, add in juice and pepper. Transfer to a small non-stick pan. Warm gently over low heat about 2 minutes. Add cooked sauce to drained pasta; toss. Add Parmesan, zest and thyme. Serves 4.

Lentil And Pasta Soup

INGREDIENTS:

4 c. chicken broth
4 c. water
1 c. lentils, rinsed
1 (28 oz.) can whole tomatoes, chopped with juice
1 (6 oz.) can tomato paste
1 tbsp. brown sugar
1 c. sliced carrots
1 c. sliced celery
1 (9 oz.) pkg. frozen Italian green beans
1 lg. onion, diced
3 cloves garlic, minced
1 c. dry (uncooked) tubettini pasta
1 bay leaf
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. thyme
1/2 tsp. black pepper
1/2 tsp. marjoram
1/4 c. wine vinegar

DIRECTIONS:

In large pot, combine broth, water, lentils, tomatoes, paste, brown sugar and garlic. Bring to boil, lower heat, cover pot and simmer 45 minutes. Add about 2 more cups of water, pasta, spices and vinegar. Cover. Simmer for 30 minutes. Remove bay leaf before serving.

Lentil And Pasta Soup

INGREDIENTS:

4 c. low sodium chicken broth
4 c. water
1 c. dry lentils, rinsed
28 oz. can tomatoes, chopped
6 oz. tomato paste
1 tbsp. brown sugar
1 c. sliced carrots
1 c. sliced celery
9 oz. pkg. frozen Italian green beans
1 lg. onion
3 cloves garlic
1 c. dry uncooked sm. pasta (orzo)
1 bay leaf
1/2 tsp. each: basil, oregano, thyme, pepper
1/4 c. wine vinegar

DIRECTIONS:

In large pot combine broth, water, lentils, tomatoes, tomato paste, brown sugar, vegetables and garlic. Bring to boil, lower heat and simmer 45 minutes. Add 2 more cups water, pasta, spices and vinegar and simmer 30 minutes.

Lentil And Pasta Soup

INGREDIENTS:

4 c. low-sodium chicken broth
4 c. water
1 c. dry lentils, rinsed
28 oz. can whole tomatoes, chopped and with their juice
6 oz. tomato paste
1 tbsp. brown sugar
1 c. each sliced carrots and chopped celery
9 oz. pkg. frozen Italian green beans
1 lg. onion
3 cloves garlic, minced
1 c. dry (uncooked) sm. pasta, such as tubettini
1 bay leaf
1/2 tsp. each basil, oregano, thyme, black pepper and marjoram
1/4 c. wine vinegar

DIRECTIONS:

In large pot combine broth, water, lentils, tomatoes, tomato paste, brown sugar, vegetables and garlic. Bring to a boil; lower heat. Cover pot; simmer for 30-45 minutes. Add about 2 more cups of water, pasta, spices and vinegar and simmer for about 30 minutes more. Remove bay leaf before serving. Yield: 14 cups.

Libba’s Pasta

INGREDIENTS:

2 tbsp. olive oil
1 jar marinated artichoke hearts
1/2 can black olives, sliced
1 onion, sliced
Basil and dill to taste
1/2 c. sour cream
1/2 c. cottage cheese
Spinach pasta
Parmesan cheese
Parsley for garnish, optional

DIRECTIONS:

Drain marinade from artichoke hearts into saute pan. Add olive oil. Saute onion until tender. Add chopped artichoke hearts, olives, basil and dill. Cook covered 5 minutes. Stir in sour cream and cottage cheese. Heat through but do not boil.

Cook pasta. Toss with sauce. Serve with Parmesan cheese. Serves 2. Chopped garlic and mushrooms may be added if desired. Saute along with onions.

Pasta Fagioli

INGREDIENTS:

1 lb. Great Northern beans
4 qts. water
1 c. olive oil
3 tbsp. minced garlic
2 tbsp. tomato paste
2 tbsp. salt
1/2 tsp. dried basil, crumbled
1/2 tsp. dried oregano, crumbled
1/2 lb. sm. shell macaroni, cooked
Freshly grated Parmesan cheese
Freshly ground pepper

DIRECTIONS:

Boil beans with 4 quarts water in large pot over high heat for 15 minutes. Blend in olive oil, minced garlic, tomato paste, salt, basil and oregano. Continue boiling until beans are tender, about 1 1/4 hours, adding more water as necessary. Stir in cooked macaroni. Add Parmesan cheese and pepper. Serve hot.

Pasta E Fagioli

INGREDIENTS:

1/4 lb. dry kidney or pinto beans (1 c.)
1 (8 oz.) can tomatoes, cut up
1 (8 oz.) can tomato sauce
1 med. carrot, chopped
1/4 c. chopped onion
Grated Parmesan cheese
1/4 c. chopped celery
1 clove garlic, minced
3/4 tsp. salt
1/8 tsp. pepper
1 tbsp. olive oil
4 oz. macaroni (1 c.)

DIRECTIONS:

Rinse beans; combine beans and 4 cups water. Bring to boiling; simmer 2 minutes. Remove from heat; let stand 1 hour, or add beans and water and soak overnight. Cover; simmer 1 hour. Drain; reserve 1 1/2 cups liquid. Combine reserve liquid, beans, undrained tomatoes, tomato sauce, carrot, onion, celery, garlic, salt and pepper. Cover; simmer for 30 minutes. Stir in oil. Cook macaroni; drain. Stir into tomato mixture. Serve with Parmesan. Serves 4.

Pasta E Fagioli

INGREDIENTS:

1 lb. white beans, boiled as per directions
1 lg. onion, diced
1 lg. can whole tomatoes
2 tbsp. garlic, minced
Salt and pepper to taste
1 c. oil
1 tbsp. parsley flakes
1 stick butter

DIRECTIONS:

In a large saucepan, mix all ingredients together. Simmer 1/2 hour then add 2 quarts water. Bring to boil, then simmer another 45 minutes. Add beans with juice from boiling.

Boil 1 pound elbow macaroni separately. About 10 minutes before serving, mix sauce with beans to drained macaroni. Add salt and pepper to taste. Sprinkle with grated cheese.

Pasta Fagioli

INGREDIENTS:

1 lb. ground beef
1 can kidney beans
2 cans tomatoes, crushed in blender
1 tsp. oregano
2 tsp. parsley
2 cloves garlic, minced
Salt
Red pepper
1/4 c. olive oil
Elbow macaroni

DIRECTIONS:

1. Brown ground beef in olive oil with garlic cloves and seasonings.

2. Add tomatoes, juice from kidney beans, tomato paste and water (2 1/2 cans from whole tomatoes).

3. Simmer 1 hour.

4. Add kidney beans 15 minutes before serving.

5. Cook macaroni until al dente.

6. Serve sauce on top of macaroni with grated Parmesan cheese.

Pasta Fagioli Ala Cardosa

INGREDIENTS:

4 lbs. fresh Roman or Cranberry beans (white with a red fleck running through) or one pound dried beans soaked overnight
2 lg. onions, chopped
1 c. coarse chopped Italian parsley
1/2 lb. Didalini macaroni
10 lg. cloves garlic, sliced
Salt and pepper
Olive oil
Locatelli cheese

DIRECTIONS:

Cook all of the beans in two quarts of water until tender; drain and reserve the fluid.

Put half of the beans through a food mill, putting the pulp back into the reserved fluid and discarding the skins. Meanwhile, saute onion until transparent in olive oil; add chopped parsley and garlic slices and add to the bean pulp and water mixture. Add more water if necessary and season with salt and pepper to taste.

Add the raw macaroni and cook until tender. Then add remaining cooked beans and heat through. The consistency should now be of a hearty soup. Serve piping hot drizzling olive oil on top of each bowl. A sprinkling of fresh grated Locatelli cheese is optional, but adds delicious flavor.

A wonderful dinner when served with a crispy green salad, crusty Italian bread, and a bottle of your favorite wine.