Mom's Lasagna

My mom's lasagna is amazing! It is authentic and hearty, and the perfect winter dish. It tastes even better the second day, so plan to make it ahead. Also, since it makes a whopping 30 servings (you can also cut it in half), it's great for a crowd. It makes about 2 1/2 9x13 pans full.

Mom's Lasagna
4 lbs. ground beef
2 lbs. Jimmy Dean brand hot sausage
48 oz. tomato paste
8 cups water
6 Tbsp. parsley
salt and pepper
2 Tbsp. Italian seasoning

Simmer for 3 hours. Meanwhile, cook enough lasagna noodles* for 3-4 layers. Drain pasta and set aside. In a large bowl, mix:
6 eggs
2 (48 oz.) containers cottage cheese
5 lbs. mozzarella cheese

Layer meat, lasagna noodles and cheese mixture. Repeat several times. Bake covered at 275 degrees for 2 hours. Refrigerate until cool and cut into equal pieces. Reheat lasagna, covered, at 350 degrees for 2 hours.

*Note: because the meat sauce is so thick, I prefer to pre-cook my lasagna noodles.

Cappellini Giadenera

This is one of my favorite meals. I say that about everything, I know, but this really is one of my favorites. It's inspired by the cappellini giadenera dish at Pasta Lovers Trattoria in New York City. Don't be shy about adding other vegetables.

Cappellini Giadenera
cappellini pasta
2 carrots, cut into matchsticks
1/2 red pepper, cut into thin strips
1/2 yellow or orange pepper, cut into thin strips
1 head broccoli, cut the head into chunks and the ends into matchsticks
1 cup snow or sugar snap peas, or fresh green beans
1 cup frozen peas
1/2 cup cherry tomatoes, cut in half
fresh basil, cut into thin strips
4 cloves garlic, cut thinly
2 cups chicken broth
fresh Parmesan
salt and pepper

I like to cut the carrots, peppers and broccoli ends into matchsticks. You could definitely cut them into chunks, but I like them long and thin for this.

Cook pasta according to package directions. Meanwhile, stir fry garlic, carrots and peppers for a few minutes, seasoning with salt and pepper as you go. Add broccoli and cook for another 2-3 minutes. Add chicken broth and cook until veggies are just about done. Add both kinds of peas and tomatoes. Add pasta, basil and fresh Parmesan. Serve immediately.

Spinach Fettuccine with Green Peas

You've got to love those park days where you're having just too much fun and can't quite pull yourself away, but you're thinking the whole time, what can I make in the first 10 minutes of getting home before the kids melt-down from exhaustion and hunger.  I figure it takes them 10 minutes to wash hands and set the table and then I need to have dinner ready and on the table.  This pasta meal is super easy and so good.  (adapted from Ina Garten)

Kosher salt
3/4 cup heavy cream
1/2 cup butter
ground pepper
box of Spinach fettuccine
8 ounces frozen peas
4 ounces grated parmesan cheese

Add 1 tablespoon salt to large pot of water and bring to boil.  Meanwhile, in a large saute' pan, heat the cream over medium heat until it comes to a simmer.  Add the butter, 1 teaspoon of salt,  and 1/2 teaspoon of pepper (I sometimes omit for the kids).  Lower heat to very low.

Add pasta to boiling water and cook for 7 minutes.  When pasta is cooked, reserve 1 cup of the cooking water, then drain the pasta.  Add the drained pasta and frozen peas to the saute' pan and toss it with cream sauce.  As the pasta absorbs the sauce, add as much reserved cooking water as necessary to keep the pasta very creamy.  Remove from heat and toss in 3 ounces of Parmesan cheese.  Use remaining cheese as a garnish.