Spinach Lasagne

Ingredients

12 lasagne noodles (Not no boil)

1/8 cup of EVOO

2 garlic cloves, minced

1/3 large yellow onion, finely diced

9 oz frozen spinach (partially defrosted)

1 lb part skim ricotta cheese

3/4 cup fresh grated pecorino romano

4 cups shredded part skim mozzarella

Pinch of nutmeg

Pinch of cayenne

1 extra large egg

4 cups of tomato sauce

Directions

Bring a large pot of water to a boil (include a healthy splash of EVOO to minimize the noodles sticking together after draining). Cook for about 8 minutes at a boil and then drain.

Meanwhile heat EVOO and garlic in a large skillet and heat through. Be sure to only slightly brown it, until fragrant. Add the onions and suatee until translucent. S&P to taste. Then add the spinach and nutmeg and cook through until most of the moisture is gone (about 4 minutes). Set aside to cool.

In a large bowl fold together the ricotta, pecorino romano, 2 cups of mozzarella, and cayenne. Then stir in the egg and the spinach mixture. S&P to taste.

Preheat oven to 350 degrees F.

Cover the bottom of a 9 x 12 baking dish with tomato sauce (I use Clasico). Then layer 4 noodles over it with a slight overlap. Then top with the cheese mixture with an additional sprinkle of mozzarella over that. On top of that add about a half cup of tomato sauce until covered. Repeat to make two additional layers. Drizzle the remaining sauce on the top and cover with the rest of the mozzarella.

Bake uncovered for 45 minutes and then let stand 10 minutes.

Chicken Cacciatore

Ingredients

3 chicken breasts

1 cup all purpose flour

1/4 cup garlic powder

1/8 cup onion powder

3 tablespoons EVOO

1 yellow bell pepper, chopped

1 orange bell pepper, chopped

1 red onion, sliced

5 oz white button mushrooms, sliced

3 garlic cloves, minced

1/2 cup white wine

1 (14 oz) can of diced tomatoes

1/2 cup chicken stock

2 tablespoons capers, drained

1 teaspoon dried oregano

1 tablespoon dried basil

Directions

Combine flour, garlic and onion powders in a tin. Dredge the cutlets in the flour mixture so they are completely covered.

In a large pan heat the oil over medium high heat. Brown the chicken 5 minutes on each side. Take out of the pan and set aside. Add the veggies and season with a bit of salt. Cook for 5 minutes. Add the wine and simmer until it reduces. Cook the wine down for 3 minutes. Then add the tomatoes, stock, capers, oregano and basil. Now put the chicken back in the pan and cover on medium heat for 30 minutes. Serve with some spaghetti.

Baked Ziti with Meatballs

Ingredients

1 tablespoon extra virgin olive oil

1/4 large red onion diced (1/2 if smaller)

1/4 cup bread crumbs

2 large eggs

2 tablespoons of milk

3/4 cup grated peccorino romano

1/4 cup chopped italian parsley

S&P

1 lb ground beef

2 cups flour

1 lb ziti or rigatoni

1/4 cup extra virgin olive oil

4 1/2 cups tomato sauce

2 1/2 cups ricotta

2 cups shredded mozzarella

1/2 cup grated parmesan

Directions

Meatballs: in a medium sized skillet heat 1 tablespoon of olive oil, then add the diced onion. Cook until they are translucent - about 3 minutes. Combine bread crumbs, eggs, milk, 1/2 cup of the peccorino romano and parsley in a large mixing bowl. Then add the meat and onion and gently fold in. Shape into about 30 little meatballs (the size just a bit smaller than a golf ball). Dredge each meatball in the flour coating evenly shaking off the excess.

In a large skillet heat the 1/4 cup of oil then add the meatballs in batches. Cook for three minutes on each side. Put aside in a bowl lined in paper towls.

Cook the pasta by package directions until al dente - drain.

In a large mixing bowl combine the tomato sauce and the ricotta. Add the ziti and meatballs and gently mix until completely combined. Put this mixture into a baking dish. Top with mozarella, parmesan and the rest of the peccorino romano. Bake at 350 degrees for 30 minutes.