Pasta! Pasta! Pasta! I have included some additional pasta recipes I think you might enjoy. Don't forget to check out the pasta sauces link also.   If you would like to have the information and recipes at your fingertips, you can have it all in MasterCook format by pressing the Download Button on the right. Back to Great Pasta Recipes | Sauces | Pasta Information A Few More Pasta Recipes Old Style Spaghetti and Meatballs Pasta with Porcini Sauce Turkey, Tomato and Mozzarella Lasagna Sun-Dried Lasagna     * Exported from MasterCook * Old Style Spaghetti and Meatballs Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup finely grated potato (peeled but raw) 1/4 pound extra-lean ground beef 1/4 pound hot Italian sausage removed from the casing 1 onion very finely chopped 2 large egg whites -- lightly beaten with a fork 3 cloves garlic -- very finely chopped 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 cup fresh bread crumbs -- preferably whole-wheat 4 cups tomato sauce for pasta 1/2 cup slivered fresh basil leaves 1 pound spaghetti 1/2 cup freshly grated Romano cheese Preheat oven to 35. Combine potato, ground beef, sausage, onions, egg whites, garlic , oregano, salt and pepper and the bread crumbs. Mix well and for into meatballs, each about 1 inch in diameter. Place on rack in oven and bake for 15 minutes. Bring the tomato sauce to simmer and add the meatballs. Cover and simmer for 20 minutes while you cook the pasta. Drain cooked pasta and top with the sauce. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey, Tomato and Mozzarella Lasagna Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large onions 4 large garlic cloves -- minced 2 tbsp. olive oil 1 1/2 pounds ground turkey 2 carrots -- chopped fine 1 large red bell pepper -- chopped fine 1 can whole tomatoes [28 ounces] 1 1/2 cups dry red wine 1 1/2 tsp. dried basil -- crumbled 3/4 tsp. dried thyme 1/4 tsp. dried hot pepper flakes 1/8 tsp. ground allspice 15 ounces part-skim ricotta cheese 1 large egg -- beaten slightly 2 scallions -- chopped 12 sheets dry (no boil) sheets lasagna pasta 12 ounces part-skim mozzarella cheese -- grated 1/4 cup freshly grated Parmesan cheese Cook onions and 3/4 of the garlic stirring occasionally over moderate heat. Add turkey, carrots,and the bell pepper . Cook stirring to break up the turkey. Stir in tomatoes, wine, herbs, spices and salt and pepper to taste. Stir in remaining garlic and simmer for 5 minutes. In a bowl stir together ricotta, egg, scallions, and salt and pepper to taste. Pour 1 cup sauce into a baking dish and cover with lasagna sheets. Spread about 2 cups sauce over pasta. Drop one third ricotta mixture by spoons over and spread with a spoon. Sprinkle with mozza and layer two more times doing the same thing. Sprinkle with remaining Parmesan and mozza and bake covered with foil for 30 minutes. Remove foil and bake 10 minutes more. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sun-Dried Lasagna Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons olive oil 1 onion 1 carrot -- finely chopped 1 celery stalk -- finely chopped 3/4 pound mushrooms -- chopped (about 4 cups) 2 cloves garlic -- finely chopped 1/2 cup dry white wine 1 can plum tomatoes -- (28 ounce) chopped with juices 2 sun-dried tomatoes (not packed in oil) -- finely chopped 1 teaspoon dried thyme leaves salt and freshly ground pepper 1/3 cups all purpose while flour 3 cups milk or cream 1/4 tsp. freshly ground nutmeg 1 pound fresh lasagna noodles 8 cups spinach leaves -- washed and dried 1 cup freshly grated Parmesan cheese Heat 1/2 tablespoon of the oil in a Dutch oven over medium heat. Add onions, celery, carrots and cook stirring until the onions have softened. Add mushrooms and garlic and continue to cook until the mushrooms release their liquid, 2 or 3 minutes. Add wine and cook until most of the liquid has evaporated. Stir in chopped tomatoes and their liquid, sun-dried tomatoes and thyme. Bring to a simmer. Reduce heat to low and simmer until thick. Season with salt and pepper. Heat remaining oil in heavy pan over low heat. Add flour and cook whisking constantly until the flour starts to turn a light nutty brown. Remove from heat and whisk in milk. Season with nutmeg and salt to taste. Remove from heat and set aside. Preheat oven to 375. Cook lasagna in boiling water. To assemble, spread 1/2 cup of the mushroom sauce in the bottom of a pan. Arrange a layer of cooked noodles over and spread with another 1/2 cup of the mushroom sauce. Arrange a single layer of the spinach leaves over the sauce and drizzle them with 1/3 cup of the bechamel sauce. Sprinkle 2 tablespoons of the Parmesan cheese over the spinach and top with another layer of the noodles. Repeat this five more times. Bake 40 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta with Porcini Sauce Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds fresh porcini mushrooms -- (or 1 1/2 pounds of shiitake mushrooms) 1/2 cup chopped onion 3 tbsp. extra-virgin olive oil 3 tbsp. chopped garlic 2 tbsp. chopped parsley salt 2 pounds pasta 1 cup cream 4 tbsp. butter fresh ground pepper 1 1/2 cups freshly grated parmigiano-reggiano cheese Rinse the mushrooms under water. Cut lengthwise into slices. In a large skillet, cook the onion in the olive oil until translucent. Add the garlic and stir. Add the parsley and all the mushrooms. Season with salt and lower the heat. Cook the pasta. Add cream, butter and pepper to the sauce and raise the heat to high. Cook until cream has reduced by half. Toss the sauce with the pasta and serve at once. - - - - - - - - - - - - - - - - - -

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