Pasta with Escarole and Cannellini Beans

Trying this one maybe tomorrow night!



1 lb. Barilla Linguine, pre-cooked (using whole wheat rotini)
½ head escarole, chopped
15 oz. cannellini beans, pre-cooked or canned
2-3 cloves garlic
¼ oz. salt, or to taste
¼ oz. black pepper, or to taste
¼ oz. red crushed pepper, or to taste
½ cup extra virgin olive oil
½ cup chicken stock
as needed for garnish, Grana Padano or Reggiano cheese
Heat oil in large skillet over medium heat. Saute garlic until golden; hold. Add escarole, spices and chicken stock. Sauté for 4-5 minutes, or until escarole begins to soften. Add pre-cooked cannellini beans and continue to sauté for 3 minutes. Add pre-cooked pasta; stir for 1 minute. Top with Grana Padano or Reggiano cheese and serve.

Macaroni & Beef

From my Mom (modified by me)

1lb gr beef
2-3 cups macaroni noodles
1 med onion chopped
1-2 cups corn (frozen or canned, drained)
1 24oz jar spaghetti sauce
1-2 C. shredded sharp cheddar cheese

Cook macaroni noodles according to package directions. Brown ground beef with onion. Stir noodles, ground beef, spaghetti sauce & corn together. Add cheese & stir til melted.


Clearly not the Eastern European definition of "Goulash" but this was sort of what we called goulash in our house growing up. I like it better this way. My Mom's recipe was for slightly larger quantities made in a slow cooker with additions like mushrooms, but I just used what I had on hand. Oh and I added cheese. Because I love cheese. My kids probably won't eat it anyway. *sigh* Oh well.

Myrna's Pasta Salad

From my sister's Mother-in-Law, Myrna

8oz rainbow rotini pasta (or I just use a whole 12oz box)
1 small pkg sliced pepperoni
1 cup chopped (fine) cauliflower
1 cup chopped broccoli florets
2-3 carrots, sliced
1/2 cup chopped celery
1/2-1 cup chopped green onions
8oz Monterey jack cheese, diced
Ripe olives, sliced

Mix together & then stir in 8oz Italian dressing (or more, if desired).

I usually omit the things I don't ike - celery & olives; and then I add sliced cherry tomatoes!

Spaghetti Pizza

From my Mom - an all time Rossow Favorite!

1 (14oz) package of thin spaghetti
1 cup milk
2 eggs
2 (15 1/2oz) jars spaghetti sauce) *I usually use a 26 oz jar....*
1/2 lb lean ground beef
1/2-1 cup thinly sliced pepperoni
2 cups shredded mozzarella

Prepare spaghetti according to pkg directions. Drain. Beat milk & eggs together; toss with spaghetti. Spread spaghetti mixture in greased jelly roll pan (11x18). Top with sauce. Arrange pepperoni slices in rows. Sprinkle with cheese & ground beef. Bake in a 350 degree oven for 30 minutes. Let stand for 5 minutes before cutting.

*I usually use a 9x13 glass cake pan because I think my jelly roll pan is bigger than 11X18 & the pieces are too thin for my liking! a 9x13 pan makes really THICK pieces. No one makes this recipe better than my Mom. It always tastes better when she makes it!

Easy Lasagna

From my Mom

2 1/2 C. grated mozzarella cheese
2 C. dry curd cottage cheese (I've found this ONCE in the store. I just buy regular and rinse/drain it - works fine)
1 Egg
1 lb ground beef, browned & drained (I use turkey)
1 tsp salt
1 28oz jar spaghetti sauce
1/2 tsp leaf oregano
1/2 pkg uncooked lasagna (llb) noodles (10 dry noodles)

1. Set aside 1/2 c. mozzarella cheese

2. Combine cottage cheese & remaining 2 cups mozzarella cheese, egg & salt in a bowl.

3. Add ground beef & oregano to spaghetti sauce in another bowl. Spread 2/3 C. sauce over bottom of baking dish (don't add more).

4. Layer 5 of the dry noodles in a single layer in pan (4 lengthways & 1 crossways) (noodles won't cover every inch of the pan).

5. Place half of of the cheese mixture over noodles.

6. Pour another 2/3 C. sauce over cheese mixture.

7. Layer remaining noodles on top of spaghetti sauce & top with remaining cheese mixture.

8. Pour remaining sauce over all. Last, top with the 1/2 C. remaining mozzarella.

[9. The uncooked dish can be prepared the night before]

10. Pour 2/3 C. water around the edge of the pan - cover & bake 1 hour. Let sit for 20 minutes before cutting.

Gnocchi Alfredo

From the September/August issue of Taste of Home

2 lbs frozen potato gnocchi
3 Tbsp butter, divided
1 Tbsp plus 1 1/2 tsp all purpose flour
1 1/2 cups milk
1/2 cup grated Parmesan cheese
dash ground nutmeg
1/2 lb sliced baby portobello mushrooms
minced fresh parsley, optional

Cook gnocchi according to package directions. Meanwhile, in a saucepan, melt 1Tbsp butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese and nutmeg until blended. Keep warm.

Drain gnocchi. In a large heavy skillet, cook remaining butter over medium heat until golden brown (do not burn). Add mushrooms and gnocchi. Cook and stir 4-5 minutes or until gnocchi are lightly browned and mushrooms are tender. Serve with sauce. Sprinkle with parsley if desired.

**This too is as of yet untried (by me)

Baked Ziti

From Julie's Blog

1 pound dry ziti pasta (we've also been known to use just about any kind of pasta)
1 onion, chopped
1 pound lean ground meat (we typically skip the meat or use turkey but beef works too)
2 (26 oz) jars of spaghetti sauce
6 oz Provolone cheese, sliced
1 1/2 cups sour cream
6 oz mozzarella cheese (yeah, I'm SURE we use more than that!)
2 TBSP grated Parmesan cheese (again, I'm sure we use more than that!)

Boil pasta to al dente, drain. Brown onion and ground meat. Add meat mixture to spaghetti sauce and simmer for 15 minutes.

Preheat oven to 350 degree. Grease a 9x13 baking dish. Layer as follows: 1/2 of the ziti, provolone cheese, sour cream, 1/2 of the sauce, ziti, mozzarella cheese and remaining sauce. Top with Parmesan cheese.

Bake for 30 minutes or until cheese are melted.