Cheesy Sausage and Kale Lasagna

Ingredients

  • 1/2 lb. sweet Italian sausage
  • 1 carrot, peeled and diced
  • 1 celery stalk, diced
  • 1 small red onion, finely chopped
  • 3 cloves garlic, minced
  • 1 18-oz. jar good-quality marinara sauce
  • Kosher salt
  • Freshly ground black pepper
  • 1 tbsp. extra-virgin olive oil
  • 5 oz. chopped kale
  • 1 8-oz. container ricotta
  • 1/2 c. freshly grated Parmesan
  • 1 large egg, lightly beaten
  • Pinch of nutmeg
  • 9 no-boil lasagna noodles
  • 1 12-oz. ball fresh mozzarella, thinly sliced
  • Freshly chopped parsley, for garnish

Directions

  1. Preheat oven to 375°.
  2. In a large, deep-sided skillet over medium-high heat, cook sausage, crumbling with a wooden spoon until beginning to brown, about 5 minutes. Add carrot, celery, onion, and garlic, and cook until tender, another 5 minutes. Add sauce and let simmer for 5 minutes, then season with salt and pepper.
  3. Meanwhile, in a separate skillet, heat olive oil over medium-high heat and cook kale until wilted, 3 minutes. Season with salt and pepper, then move to a strainer and press down with paper towels to squeeze out any excess liquid.
  4. In a large bowl, stir together ricotta, Parmesan, and egg. Season with salt and pepper and a pinch of nutmeg, then stir in wilted kale.
    Spread a few spoonfuls of sauce in the bottom of a small, deep-sided square or rectangular baking dish. Layer with 3 noodles and cover with 1/3 ricotta mixture.
  5. Add 1/3 mozzarella and cover with sauce; repeat layers two more times, ending with mozzarella on top.
  6. Cover with aluminum foil and bake for 15 to 20 minutes. Heat broiler; cook for 2 minutes or until cheese is bubbling and brown on top. Let cool slightly, then garnish with chopped parsley and serve.

Tender Italian Baked Chicken

Ingredients

  • 3/4 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 3/4 teaspoon garlic powder
  • 3/4 cup Italian seasoned bread crumbs
  • 4 skinless, boneless chicken breast halves

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. Arrange coated chicken on a baking sheet.
  3. Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.

Tips: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Spaghetti with Spicy Tomato Sauce

Ingredients

  • 3 tablespoons olive oil
  • 1 small onion, minced
  • 2 garlic cloves, minced
  • 4 anchovy fi llets, minced (about 2 tablespoons)
  • 1⁄2 cup pitted black olives, coarsely chopped
  • 2 tablespoons drained capers, rinsed
  • 1⁄2 cup white wine
  • 1⁄2 teaspoon kosher salt, plus more to taste
  • 1⁄2 teaspoon freshly ground black pepper, plus more to taste
  • 1⁄2 teaspoon dried crushed red pepper fl akes
  • 1 (28-ounce) can crushed Italian tomatoes
  • 1 pound Barilla spaghetti pasta
  • 1⁄2 cup chopped fresh basil

Creamy Beef and Shells

Ingredients

  • 8 ounces medium pasta shells
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1/2 medium sweet onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons Italian seasoning
  • 2 tablespoons all-purpose flour
  • 2 cups beef stock
  • 1 (15-ounce) can tomato sauce
  • 3/4 cup heavy cream
  • Kosher salt and freshly ground black pepper, to taste
  • 6 ounces shredded extra-sharp cheddar cheese, about 1 1/2 cups

Spicy ‘nduja vongole

Ingredients

  • 150 g dried linguine
  • 500 g clams , scrubbed, from sustainable sources
  • 20 g higher-welfare ’nduja
  • ½ a bunch of fresh flat-leaf parsley , (15g)
  • 100 ml light rosé wine

Directions

  1. Cook the pasta in a pan of boiling salted water according to the packet instructions, draining 1 minute early and reserving a mugful of cooking water. Meanwhile, sort through the clams, giving any that aren’t tightly closed a tap. If they don’t close, discard them. Tear the ’nduja into a large cold non-stick frying pan, add 1 tablespoon of olive oil, place on a medium heat and let the ’nduja melt while you finely chop the parsley (stalks and all). Stir most of the parsley into the ’nduja pan with the clams and rosé, and put the lid on. After 3 or 4 minutes the clams will start to open – keep jiggling the pan until they’ve all opened, then remove from the heat, discarding any unopened clams.

     

  2. Toss the drained pasta into the clam pan with a splash of reserved cooking water and simmer for 1 minute. Taste and season to perfection with sea salt and black pepper, if needed. Dish up, drizzle with a little extra virgin olive oil and scatter over the remaining parsley, and tuck in.

Sweet Italian Holiday Bread

Ingredients

  • 4 cups all-purpose flour
  • 1 cup sugar
  • 2 tablespoons grated orange zest
  • 3 teaspoons baking powder
  • 3 large Nellie’s Free Range Eggs
  • 1/2 cup 2% milk
  • 1/2 cup olive oil
  • 1 large egg yolk
  • 1 tablespoon coarse sugar

Directions

  1. Preheat oven to 350°. In a large bowl, whisk flour, sugar, orange zest and baking powder. In another bowl, whisk eggs, milk and oil until blended. Add to flour mixture; stir just until moistened.
  2. Shape into a 6-in. round loaf on a greased baking sheet. Brush top with egg yolk; sprinkle with coarse sugar. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cover top loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove from pan to a wire rack; serve warm.

Italian Sausage Soup with Tortellini

Ingredients

  • 1 pound sweet Italian sausage, casings removed
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 5 cups beef broth
  • 1/2 cup water
  • 1/2 cup red wine
  • 4 large tomatoes – peeled, seeded and chopped
  • 1 cup thinly sliced carrots
  • 1/2 tablespoon packed fresh basil leaves
  • 1/2 teaspoon dried oregano
  • 1 (8 ounce) can tomato sauce
  • 1 1/2 cups sliced zucchini
  • 8 ounces fresh tortellini pasta
  • 3 tablespoons chopped fresh parsley

Directions

  1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
  2. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
  3. Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.