Old World Manicotti

Posted on by Trish

Submitted by Trish
Serves 6

12 large manicotti shells		4 c. shredded mozzarella cheese, divided
2 c. ricotta cheese		6 tbsp chopped fresh basil or
1 (26 oz.) jar prepared spaghetti sauce, divided		2 tbsp dried basil
½ c. grated Parmesan or Romano cheese

Preheat oven to 350°F. Spray 13″ x 9″ baking dish with nonstick cooking spray.
Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on paper towels.
For filling, in medium bowl, stir together 3 c. mozzarella with the ricotta & fresh basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture.
Spoon 2 c. spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.

Pasta with Clam Sauce

Posted on by Trish

Submitted by Monica

3 6½ oz. cans chopped clams		6½ oz. can whole clams
3-4 cloves garlic, minced		1 tsp dry Italian seasoning
2 tbsp fresh oregano		2 tbsp fresh basil
2 tbsp fresh parsley (flat leaf or Italian)		1 box pasta
Olive Oil		salt & Pepper
Dry White Wine (Sauvignon blanc works well)		Romano cheese

On medium heat, in a large skillet, add olive oil & minced garlic. Cook until slightly browned , add Italian seasoning & toast for 2 minutes.
Add 4 cans of clams (with juice), add salt & pepper to taste.
Bring to a boil, add one full can of wine (or, if you don’t want to use wine, add the juice of 1 lemon), turn down heat to a simmer.
Simmer, stirring occasionally, until only about ¾ to 1 c. of liquid is left (about 30-40 minutes)
Cook pasta according to directions on the pkg. in salted water (the water should have at least 1 full tsp of salt – NO OIL).
When the pasta is al dente, add pasta to the pan with clam sauce to finish cooking.
Add pasta water as needed to make a creamy sauce (you’ll need anywhere from ½ to 1½ c.).
Add fresh herbs & cheese, fold together. Serve with hot crusty bread & more cheese.

Posted on by Trish

Submitted by Caaien
Serves Approx. 24

1lb. ground sirloin		2 tsp Worcestershire sauce
1 large egg		½ c. Italian bread crumbs
¼ c. shredded Romano, Parmesan, & Asiago cheese blend		1 tsp McCormick California Style Crushed Garlic
salt & pepper