No Slivers Here

July 16, 2009

Beef and Cheese Manicotti

Filed under: Beef, Italian, Main Dish, Pasta — Tags: — bettylou79 @ 10:15 pm

I made this a while back when Seattle was on it’s first heat wave.  Of course while making these delicious little gems I was asking myself why I insisted on heating up the house with the oven.  They were well worth the work, the heat and the time.  If I remember correctly this pasta was another one of my ideas that happened in the grocery store after I discovered that manicotti was on sale!

Instead of consulting my trusty friend, “the internet”, I decided to make use of the many cookbooks that I have on the bookshelf and floor.  My husband bought me Giada’s Everyday Italian cookbook for Christmas along with a fabulous Italy calendar.  Too bad a trip to Italy wasn’t part of the gift!  I have made manicotti twice and I must say I liked this recipe much better than the first time I tried it.  This was great as leftovers for lunch and dinner.  I was really craving some Garlic Knots to go with it though!

I suggest you try this for your next date night or anytime you want some great leftovers!

Enjoy!

100_3861

Beef and Cheese Manicotti

source: Giada De Laurentiis

Ingredients

  • 4 teaspoons olive oil
  • 1 medium onion, coarsely chopped
  • 1 pound ground beef
  • Salt and freshly ground black pepper
  • 14 (8-ounce package) manicotti
  • 1 (15-ounce) container whole-milk ricotta
  • 3 cups shredded mozzarella
  • 1 cup grated Parmesan
  • 2 tablespoons chopped fresh Italian parsley leaves
  • 2 garlic cloves, minced
  • 3 cups marinara sauce
  • 2 tablespoons butter, cut into pieces

Directions

Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.

Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.

Preheat the oven to 350 degrees F.

Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

April 21, 2009

Broccoli, Tomato, and Mozzarella Stromboli

Filed under: Italian, Main Dish, Pork — Tags: , — bettylou79 @ 1:04 pm

I saw this recipe in my Everyday Food magazine and folded down the corner to remind myself to come back to it in a week or two.  I have made stromboli before and have even had them in New York and they were delicious.

To me this recipe was a bit lacking.  I think it needs more spices.  I will probably make those changes if I make it again.  I did make a few changes in the recipe.  I used pizza dough that was  bit different than what you get in the roll in the refrigerator section, instead I used pizza dough from Trader Joes.  I love that stuff!  I also didn’t use the salami the recipe called for, instead I used chopped up ham that I had left over from Easter.  As I’m writing this I’m also starting to wonder what the stromboli would be like with chopped spinach instead of broccoli.  Hmm!

Enjoy!

100_3763

Broccoli, Tomato, and Mozzarella Stromboli

source: Everyday Food, Martha Stewart

Ingredients

Serves 4

  • 1 pound pizza dough, thawed if frozen
  • All-purpose flour, for work surface
  • 1 package (1 pound) frozen chopped broccoli, thawed
  • 2 garlic cloves, minced
  • Coarse salt and ground pepper
  • 1 cup marinara sauce
  • 1 1/2 cups shredded part-skim mozzarella (6 ounces)
  • 2 ounces thinly sliced Genoa salami, chopped
  • 1 tablespoon olive oil

Directions

  1. Preheat oven to 400 degrees. Line a large rimmed baking sheet with foil. Divide dough into 4 pieces. On a lightly floured work surface, stretch out each piece, first to a 3-by-4 inch oval, then to a 6-by-8-inch oval (let dough rest briefly if too elastic to work with).
  2. Place broccoli in a strainer, and press to remove excess liquid. Transfer to a double layer of paper towels, and pat dry.
  3. Dividing evenly, scatter broccoli over dough, leaving a 1/2-inch border. Sprinkle with garlic, and season with salt and pepper. Dividing evenly, top with mozzarella, salami, and 1/2 cup marinara.
  4. Starting at a shorter end, roll up each stromboli, and place, seam side down, on baking sheet. Using the tip of a paring knife, cut two slits in the top of each. Brush with oil. Bake until golden, 25 to 30 minutes. Serve stromboli with 1/2 cup marinara for dipping.

April 3, 2009

Baked Penne with Chicken and Sun-Dried Tomatoes

Filed under: Chicken, Italian, Main Dish, Pasta — Tags: — bettylou79 @ 10:45 am

I spotted this recipe in my Everyday Food magazine and knew I wanted to try it.  I also knew that I would have to make some modifications or changes because of one of the ingredients, mushrooms.  My husband is not a fan and rather than watch him pick them out I decided to divide the sauce in half once I was to the point when I was supposed to add the mushrooms.  The recipe makes enough for 8 people and you are supposed to put the casserole into 2 casserole pans.  So it worked out perfect. I loved the taste of the sun-dried tomatoes and the mushrooms in this recipe.  My husband has been taking his part of the casserole to work for dinner this week.  He says it’s still great!

Enjoy!

100_3736

Baked Penne with Chicken and Sun-Dried Tomatoes

source: Everyday Food, Martha Stewart

Ingredients

Serves 8

  • 6 tablespoons butter, plus more for baking dishes
  • coarse salt and ground pepper
  • 1 pound penne rigate
  • 1 teaspoon olive oil
  • 2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
  • 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
  • 4 garlic cloves, minced
  • 6 cups whole milk
  • 10 ounces white mushrooms, trimmed and thinly sliced
  • 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
  • 1 1/2 cups shredded provolone (6 ounces)
  • 1 cup finely grated Parmesan (4 ounces)

Directions

  1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
  2. In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
  3. In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
  4. Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.
  5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
  6. Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months.
  7. Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.

March 5, 2009

Winter Squash & Sage Sausage Chili

Filed under: Italian, Main Dish, Pork, Soup — Tags: — bettylou79 @ 2:17 pm

I found this recipe in my most recent issue of  Better Homes and Gardens.  I had quite the stack of magazines to read through when I spotted this one.  Why do all magazines seem to come around the same time of the month??  In all honesty, some recipes in Better Homes and Gardens are hit or miss.  I’ve tried some doozies!  I made a casserole with hotdogs in it.  I should have known but I thought my husband would like it because of the hotdogs.  I don’t think we ate any of the leftovers from that casserole.  So, you can understand why I was a  little leary of this recipe.

I read the ingredients and they all sounded great.  I really was surprised by the flavor in the chili because of the lack of spices and the fact that there are only 5 ingredients too.  When I was reading the recipe the ingredient that sold me was the winter squash.  I love squash!  The chili came together quite quickly and would be great for a work night when you don’t want to spend a lot of time cooking after dinner.

Enjoy!

100_3673

Winter Squash & Sage Sausage Chili

source: Better Homes and Gardens magazine

Ingredients

  • 1 lb. bulk sage sausage or your favorite sausage
  • 1 15-oz. can cannellini beans, drained
  • 1 12-oz. pkg. frozen winter squash puree, thawed
  • 1 cup chunky-style chipotle salsa or other salsa
  • 1-1/2 cups water
  • 1 3.5-oz. pkg. herb-flavored goat cheese, crumbled
  • Fresh Sage (optional)

Directions

1. In large saucepan cook sausage over medium heat until brown and no pink remains, stirring to break up; drain fat. Stir in beans, squash, salsa, and water. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally. Serve in bowls; sprinkle goat cheese and fresh sage. Makes 4 servings.

February 27, 2009

Easy Meatless Manicotti

Filed under: Italian, Main Dish, Pasta — Tags: — bettylou79 @ 12:58 pm

I think that the commercials for Olive Garden are starting to get to me!  Well, maybe they are inspiring me!   I kept seeing commercials for manicotti or other stuffed pastas and decided that I needed to find a recipe and make my own.  I will admit that I also saw a recipe similar to this one on Everyday Food on PBS, but their manicotti had mushrooms in them so I knew that wasn’t going to fly with my husband.  My challenge was to find a recipe that didn’t contain mushrooms but still looked good.  Of course I went to my trusty stand by for recipes: Cooking Light.  I really liked this recipe but I think it needs some meat.  I could see it being good with ground turkey or some turkey sausage.

I found it quite interesting that in this recipe you don’t boil the pasta and then stuff it.  You stuff them when they are still hard and add water to the pan so they essentially cook or soften while they bake.  I was amazed at how long the recipe called for these to bake.  They did turn out well.  I think I will keep looking for another recipe.  I might have to consult one of my many cookbooks!  Hmm!  Such a novel idea!

You’ll have to pardon the browned cheese in the pictures, but it was delicious.  Enjoy!

100_3666

Easy Meatless Manicotti

source: Cooking Light

Ingredients

  • 2  cups  (8 ounces) shredded part-skim mozzarella cheese, divided
  • 1  (16-ounce) carton fat-free cottage cheese
  • 1  (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1/4  cup  (1 ounce) grated fresh Parmesan cheese
  • 1 1/2  teaspoons  dried oregano
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • 1  (8-ounce) package manicotti (14 shells)
  • 1  (26-ounce) jar fat-free tomato-basil pasta sauce
  • Cooking spray
  • 1  cup  water

Preparation

Preheat oven to 375°.

Combine 1 1/2 cups mozzarella, cottage cheese, and the next 5 ingredients (through black pepper) in a medium bowl. Spoon about 3 tablespoons cheese mixture into each uncooked manicotti. Pour half of tomato-basil pasta sauce into a 13 x 9-inch baking dish coated with cooking spray. Arrange stuffed shells in a single layer over sauce, and top with the remaining sauce. Pour 1 cup water into dish. Sprinkle the remaining 1/2 cup mozzarella evenly over sauce. Cover tightly with foil. Bake at 375° for 1 hour or until shells are tender. Let stand 10 minutes before serving.

February 18, 2009

Mini Meat Loaves

Filed under: Beef, Italian, Main Dish, Turkey — Tags: — bettylou79 @ 1:07 pm

Boy oh boy!  These are delicious!  My husband was already eating and oohing and ahhing over his meat loaf before I had finished taking pictures.  He said these reminded him of the meatballs that I make but in meatloaf form.  These were so tender and moist.  I will definitely be making this recipe again!  I did make a few changes to the recipe.  I used ground turkey instead of beef and I baked them for about 20 minutes instead of 15 minutes.  When I make these again I will add a few more spices and some garlic.

I found this recipe in my February issue of Better Homes and Gardens magazine.  I’m so glad that I ripped out this one!  This is a great recipe for a week night because it goes together and bakes so quickly.  I paired this with some mashed potatoes with mozarella and broccoli.  I suggest you try this recipe soon!  Sorry about the blurry picture.  All of my pictures turned out blurry!  Argh!

Enjoy!

100_3650

Mini Meat Loaves

source: Better Homes and Gardens

Ingredients

  • 1 egg, lightly beaten
  • 1 cup purchased pasta sauce
  • 1/2 cup fine dry bread crumbs
  • 2 tablespoons fresh basil leaves, coarsely chopped if large
  • 1 lb. lean ground beef
  • 1 cup shredded mozzarella cheese (4 oz.)

Directions

1. Preheat oven to 450 degrees F. In large bowl combine egg, 1/2 cup of the pasta sauce, bread crumbs, 2 tablespoons of the basil, and 1/4 teaspoon salt. Add beef and 1/2 cup of the cheese; mix well. Divide beef mixture in four equal portions. Shape each portion in a 5-1/2×2-inch oval. Place on 15x10x1-inch baking pan. Spoon on remaining pasta sauce and sprinkle with remaining cheese. Bake 15 minutes or until internal temperature registers 160 degrees F.

Serves 4.

February 17, 2009

Fettuccine Alfredo

Filed under: Holiday, Italian, Main Dish, Pasta — Tags: — bettylou79 @ 12:34 pm

When I was planning our menu for the week my husband and I decided to stay home for Valentine’s Day dinner but to go out to Seattle during the day.  My husband requested Fettuccine Alfredo with chicken.  I had to hunt a bit but I ended up finally going with my old stand by, Cooking Light.  Cooking Light has yet to fail me!

This recipe came together quite quickly and I love that I had almost all of the ingredients on hand.  The sauce turned out a bit thick when I added the Parmesan cheese, so I thinned it down with a little more milk.  My husband and I loved this recipe and were surprised at how much it tasted like something you would get in a recipe. My husband loved the consistency of the sauce too. We paired this with a fabulous bottle of Barefoot Pinot Grigio.

Enjoy!

100_3640

Fettuccine Alfredo

source: cookinglight.com

Ingredients

  • 1  tablespoon  margarine
  • 2  small cloves garlic, minced
  • 1  tablespoon  all-purpose flour
  • 1 1/3  cups  skim milk
  • 2  tablespoons  light process cream cheese
  • 1 1/4  cups  freshly grated Parmesan cheese, divided
  • 4  cups  hot cooked fettuccine (cooked without salt or fat)
  • 2  teaspoons  chopped fresh parsley
  • Freshly ground pepper

Preparation

Melt margarine in a saucepan over medium heat. Add minced garlic, and saut 1 minute. Stir in flour. Gradually add skim milk, stirring with a wire whisk until mixture is blended. Cook, stirring constantly, 8 minutes or until mixture is thickened and bubbly.

Stir in cream cheese; cook 2 minutes. Add 1 cup Parmesan cheese, stirring constantly until Parmesan cheese melts.

Pour sauce over hot cooked fettuccine, and toss well to coat. Top fettuccine with remaining 1/4 cup Parmesan cheese, chopped parsley, and pepper.

January 20, 2009

Soft Garlic Knots

Filed under: Bread, Italian — Tags: , — bettylou79 @ 12:21 pm

These delicious little gems have been popping up in my Google Reader for a few weeks.  They have also been popping up on the What’s Cooking board too!  I finally gave into the hype and decided to give them a try!  Lucky for me they also fit with my resolution about making bread.  I first noticed these on Annie’s Eats.  I don’t think I’ve ever seen something on her blog that didn’t look delicious or interesting.  I think you should check it out.

The Garlic Knots turned out great!  My husband said that they tasted like something that he had had at a restaurant.  Then he figured it out!  They tasted like the bread sticks at Olive Garden!  We loved these so much that we decided to split one even though we were both full!

I was a bit nervous about making these because I don’t have stand mixer.  But I do have dough hooks that attach to my hand mixer.  You will be happy to know that you can successfully make bread with a hand mixer.  I did have to knead the dough by hand but I was fine with that.  I wasn’t sure if I should knead it for as long as the recipe suggested  (8 minutes).  I decided 5 minutes would be fine because I didn’t want to over knead it and have it be tough.  My one piece of advice is to use bread flour like the recipe suggests.  The bread will knot rise very well and will be tough.

I will be making these again!  I think they would be great to bring to a dinner or gathering.   Go make these!  You won’t be disappointed!    Enjoy!

100_3548

Soft Garlic Knots


source: Annie’s Eats


Ingredients:

For the dough:

3 cups bread flour

1 tbsp. sugar

2 tsp. instant yeast

1 ¼ tsp. salt

2 tbsp. olive oil

¼ cup milk

1 cup + 2 tbsp. lukewarm water

For the glaze:

2 cloves garlic

2 tbsp. melted butter

½ tsp. Italian seasoning


Directions:

To make the dough, in the bowl of a stand mixer fitted with the paddle attachment combine the dry ingredients. Add the olive oil, milk and water. Mix until ingredients have formed a dough. Switch to the dough hook and knead on low speed until the dough is smooth and elastic, about 8 minutes. Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Allow to rise for about 1 hour, or until doubled in bulk.

Divide the dough into 10 equal pieces. Roll each piece into a 10 inch long rope and tie into a knot. Take the end lying underneath the knot and bring it over the top, tucking it into the center. Take the end lying over the knot and tuck it underneath and into the center. Transfer shaped rolls to a baking stone, or a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let rise for 45 minutes, until puffy.


To make the glaze, finely mince the garlic or press it through a garlic press. Mix with the melted butter and Italian seasoning.

Preheat the oven to 350° F. Brush the glaze onto the shaped rolls. Bake until set and lightly browned, about 15-18 minutes.

Source: adapted from Amber’s Delectable Delights

100_3552

January 13, 2009

Turkey and Artichoke Stuffed Shells

Filed under: Italian, Main Dish, Pasta, Turkey, Uncategorized, Vegetables — Tags: — bettylou79 @ 1:05 pm

Yummy!  I’ve made stuffed shells before but these might be a new favorite.  I think the first time I made these they had shredded spinach in them.  Instead of spinach, these have frozen artichoke hearts.  I have been seeing recipe for stuffed shells popping up in my Google Reader lately so I was inspired to make them myself.  This dish does take some time to make so make sure you have time or that you don’t want to eat very soon!  I love that this recipe makes enough for leftovers.  In addition to the baked ziti in the previous post, we will also be eating this for a bit!  I ended up freezing one pan of stuffed shells so we can have a quick good dinner later on in the month or maybe next month.  I can’t wait to show you the delicous accompaniment to the shells. I’m so proud!

100_35381

Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce

source:  foodnetwork.com

Ingredients

  • 1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
  • 3 tablespoons extra-virgin olive oil
  • 1/2 large yellow onion, chopped (about 1 cup)
  • 3 cloves garlic, chopped
  • 1 pound ground turkey
  • 1/2 teaspoon kosher salt, plus 1/2 teaspoon
  • 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
  • 1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
  • 1 (15-ounce) container ricotta cheese
  • 3/4 cup grated Parmesan
  • 2 eggs, lightly beaten
  • 1/4 cup chopped fresh basil leaves
  • 2 tablespoons chopped fresh flat-leaf parsley

Directions

5 cups Arrabbiata Sauce, recipe follows

  • 1 1/2 cups grated mozzarella (about 5 ounces)

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.

To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

Arrabbiata Sauce:

2 tablespoons extra-virgin olive oil

6 ounces sliced pancetta, coarsely chopped

2 teaspoons crushed red pepper flakes

2 garlic cloves, minced

5 cups jarred or fresh marinara sauce

Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

Yield: approximately 6 cups

Baked Ziti with Prosciutto and Peas

Filed under: Italian, Main Dish, Pasta, Pork, Uncategorized — Tags: , — bettylou79 @ 12:12 pm

This is yet another successful recipe from one of my new cookbooks.  I’ll be honest, the picture sold me!  I’ll make another confession, since I’m on a roll!  When I was little I would order off of menus based on the pictures.  I would read the menu but I would choose my meal by looking at the pictures.  As you can tell these menu’s were from Denny’s and the like!  I remember my Grandpa making fun of me for it later in life.  I guess at one point in my childhood I was a bit disappointed when my food did not look like it did in the picture! Hmm!  It also took a long time for me to figure out that the food you see in commercials is usually not real!  Well, shoot!  But, don’t you eat with your eyes first?  I still love looking through cookbooks, hence the blog, but I’m even more apt to make the recipe if there is a picture and it looks good!

This recipe reminds me of a kicked up version of Macaroni and Cheese.  The white sauce is very similar but instead of adding cheddar cheese you add Parmesan cheese.  I will definitely be making this again!  Be warned this makes enough for a crowd!  We are still eating this! Enjoy!

100_3529

Baked Ziti with Prosciutto and Peas

source: Williams Sonoma Food Made Fast One Pot

Ingredients:

salt

ziti, penne or other tubular pasta ( 1 lb)

1/2 cup unsatled butter

1/2 cup flour

4 cups milk

1/8 tsp nutmeg

2 cups Parmesan cheese

1 cup frozen baby peas

1/4 lb Prosciutto or ham, chopped

1/2 cup fresh bread crumbs

Directions:

Preheat the oven to 425 degrees and butter a 2 qt baking dish.  Bring a large pot of water to a boil.  Add 2 teaspoons salt and the pasta to the boiling water and cook, stirring occasionally to prevent sticking, until not quite al dente, about 2 minutes less than the package directions.  Drain, rinse under cold running water, and set aside

In the same pot over medium heat, melt the butter.  Add the flour and cook, stirring constantly, for 30 seconds.  Gradually add the milk, whisking constantly to prevent lumps from forming, and cook unitl the sauce is thick and creamy, 5-10 minutes.  Stir in the nutmeg, cheese, peas, and prosciutto.  Return the pasta to the sauce and toss to combine.

Transfer the pasta  and sauce to the prepared dish.  Sprinkle with the bread crumbs.  Bake until the bread crumbs and golden and the sauce is bubbling, about 20 minutes.  Let cool for 10 minutes before serving.

Older Posts »

Create a free website or blog at WordPress.com.