1 lb Italian sausage, crumbled
8 oz rigatoni
4 cups tomato sauce, divided
1/2 lb provolone cheese, sliced
3/4 cup sour cream
2 tsp dried basil
2 tsp dried oregano
2 tsp garlic powder
1/2 tsp freshly ground black pepper
1/2 lb mozzarella cheese, divided
1/2 lb Parmesan cheese, freshly grated

Preheat oven to 350 degrees. Cook rigatoni in boiling salted water until cooked al dente. Drain. Butter 13x9x2 inch baking pan.
In large skillet, brown sausage, drain, and discard drippings. Place rigatoni in prepared pan. Top with 2 cups of the tomato sauce, provolone, sour cream,  and sausage. Sprinkle with basil, oregano, garlic powder, and pepper. Top with mozzarella cheese and remaining 2 cups tomato sauce. Sprinkle with Parmesan and bake about 30 minutes or until thoroughly heated.

Serves 8

Note: Mom left this unbaked in a casserole for a client to cook 2 days later. They loved it.

Filling: Heat the butter in a medium skillet over medium heat. When the butter foams, add the shallots. Cook, stirring, until they are lightly golden and soft, 6 to 7 minutes. Add the fish and stir until it loses its raw color, 2 to 3 minutes. Raise the heat to high and add the wine. Cook until the wine is all reduced, then turn the heat off under the skillet.
Wash the spinach in several changes of water and place in a small pan only with the water that clings to the leaves. Sprinkle with salt, cover the pan, and place over medium-low heat. Cook until the spinach is tender, 3 to 5 minutes. Drain and squeeze all water out of the spinach.
Mince the fish and spinach very fine by hand or in a food processor. If using a food processor, pulse the machine on and off until everything is chopped fine but not pureed. Put the mixture in a bowl and add the herbs, ricotta, and Parmigiano, then season with salt. Mix until all ingredients are well combined. Taste and adjust the seasoning. (The filling can be prepared several hours ahead. Refrigerate tightly covered.)

Pasta: (as instructed on unseen pages-- find recipe and preparation) Fill the ravioli with the filling. Cover a large tray or cookie sheet with a kitchen towel. Sprinkle the towel with some flour and place the ravioli in a single layer over it. The ravioli can be used immediately, or they can be refrigerated, uncovered, for a few hours.

Sauce: Heat the butter in a large skillet over medium heat. Add the tomatoes and cream. Season with salt and simmer, stirring occasionally, for 6 to 8 minutes. Keep the sauce warm over low heat.
Meanwhile, bring a large pot of water to a boil. Add 1 tablespoon of salt and the ravioli. Cook, uncovered, over high heat until the ravioli are tender but still firm to the bite.
With a big skimmer or a large slotted spoon, scoop up the ravioli, draining off the excess water against the side of the pot, and place in the skillet. Mix gently over low heat until the pasta and sauce are well combined. Serve at once.

Serves 4 / Makes approx 40 ravioli

Filling/Sauce
1 onion, chopped
1 clove garlic, minced
1 pound ground beef
1 cup sliced mushrooms
8 oz can tomato sauce
6 oz can tomato paste
2 tsp salt
1 tsp oregano
3/4 cup water
(Double this for 9x13 pan)

Cheese
1 egg, beaten
10 oz thawed frozen chopped spinach
1 cup cream style cottage cheese or ricotta cheese
1/3 cup Parmesan cheese
1 T olive oil
1 tsp salt

12 oz lasagna noodles
Shredded mozzarella

Brown onion, garlic, and beef. Add the mushrooms, sauce, paste, salt, oregano, and water. Simmer for 15 minutes.
In a bowl, mix together remaining ingredients (except pasta). Cook the noodles al dente. Toss with egg. Layer in 9x13 pan: sauce, noodles, cheese, sauce, noodles, cheese. Cover and bake 45 minutes at 350 degrees.
Uncover and top with shredded mozzarella and bake until cheese is bubbly. Let stand 10-20 minutes before cutting.

2 T (1/4 stick) butter
1 onion, thinly sliced
1 T fresh thyme, chopped or 1 tsp dried
1 T fresh tarragon, chopped or 1 tsp dried
1 T fresh basil, chopped or 1 tsp dried
1 cup whipping cream
1/2 cup vodka
3/4 lb spaghetti or linguini, freshly cooked
3/4 cup Parmesan, grated

Melt butter in heavy skillet over medium heat. Add sliced onion and saute until tender and beginning to color, about 10 minutes. Add herbs and saute 1 minute. Add whipping cream and vodka and simmer until sauce thickens slightly, about 8 minutes. Add pasta and cheese and toss until sauce coats pasta. Season to taste with salt and pepper and serve.

4 T olive oil, divided
1 pound medium shrimp, peeled deveined
1/4 tsp crushed red pepper
1/2 tsp garlic, minced
1/2 cup dry white wine
4 cups tomatoes, seeded and coarsely chopped
1/3 cup fresh basil, chopped
1 T dried oregano
Salt and pepper
6 oz feta cheese, crumbled
12 oz fettucine, cooked al dente and drained

Preheat oven to 400. In large skillet, heat 3 T of the olive oil over med-high heat. Add shrimp and cook until just pink, about 2 min. Stir in crushed red pepper and transfer to large baking pan.
In large skillet, heat remaining 1 T olive oil over medium heat. Add garlic and cook 30 seconds. Add wine and simmer 1 minute. Stir in tomatoes, basil, oregano, and salt and pepper to taste. Simmer, uncovered, 10 minutes. Remove from heat.
Sprinkle feta cheese over shrimp mixture and cover tomato mixture. Cover and bake 10-15 minutes. Remove from oven, add fettucine, and toss well. Serve immediately.

Servings: 4

1 pound Italian sausage
8 oz rigatoni
4 cups tomato sauce, divided
1/2 pound Provolone cheese, sliced
3/4 cup sour cream
2 tsp dried basil
2 tsp dried oregano
2 tsp garlic powder
1/2 tsp freshly ground black pepper
1/2 pound Mozzarella cheese, divided
1/2 pound Parmesan cheese, freshly grated

Preheat oven to 350. Cook rigatoni in boiling salted water until cooked al dente. Drain. Butter 13x9x2 baking pan.
In a large skillet, brown sausage. Drain and discard drippings. Place rigatoni in prepared pan. Top with 2 cups of the tomato sauce, Provolone, sour cream, and sausage. Sprinkle with basil, oregano, garlic powder, and pepper. Top with Mozzarella and remaining 2 cups tomato sauce. Sprinkle with Parmesan and bake about 30 min or until thoroughly heated.

Servings: 8

3/4 pound bacon, chopped
1/2 cup onion
1 to 2 cloves garlic, minced
12 oz spaghetti
3 eggs
1-1/4 cup half & half or heavy cream
1/4 cup Parmesan cheese, grated

Cook bacon over medium heat until just beginning to brown. Add onion and saute until translucent. Add garlic and cook 1 minute. Drain oil from skillet.
While bacon cooks, cook spaghetti in boiling water until al dente. Drain. Whisk eggs with cream and Parmesan to blend. Add mixture to bacon and onion in skillet Add cooked spaghetti and toss until thoroughly coated. Cook over low heat until mixture thickens and is heated through, stirring constantly. Do not boil. Season with salt and fresh pepper. Pass additional Parmesan separately.

3 cups broccoli florets
4 cups penne pasta
3 cups cooked chicken or 2 cups salmon, chopped
2 cups Asiago Cheese Sauce
1/4 cup fresh basil, chopped
1/2 tsp freshly ground black pepper
1/4 tsp salt
2 cloves garlic, minced

Asiago Cheese Sauce
1/4 cup all-purpose flour
2 cups milk, 1% ok
1 cup Asiago cheese, grated

For Pasta
Prepare the pasta as per the package instructions for "al dente." One minute before pasta is ready, add the broccoli. Drain. Combine the pasta and broccoli and the remaining ingredients. Spoon into an 11x7 baking dish coated with cooking spray. Bake at 350 degrees for approx. 20 minutes or until bubbly.

For Sauce
Place the flour in a medium, heavy saucepan; gradually add milk, stirring until blended. Place over medium heat, cook until thick, stirring constantly, about 8 minutes. Remove from heat. Add cheese, stirring until melted.

Note: I would add some julienned carrots at the time I added the broccoli to the cooking pasta to give some additional color.
Note 2: Dish can be frozen as soon as you pour the contents into the baking pan. Defrost completely in the refrigerator and bake at 350 for 20-30 minutes. Can also be taken directly from the freezer and bake at 350 for approximately 1 hour.

Servings: 6

Shells
3/4 pound jumbo pasta shells
2 pounds ricotta cheese
1/2 cup Parmesan cheese, grated
1/2 pound Fontina cheese, grated
2 T fresh scallion tops or chives, chopped
1 T flat leaf parsley, chopped
2 eggs
1/2 tsp salt
1/4 tsp fresh ground pepper
Pinch of nutmeg
3 cups Basic Italian Tomato Sauce

Basic Italian Tomato Sauce
2 T olive oil
1 onion, chopped
1 clove garlic, chopped
28 oz canned tomatoes with their juice, chopped
3/4 cup water
2 T tomato paste
1/4 tsp fresh ground black pepper
1 T fresh basil, chopped