Baked Manicotti

June 8, 2015 11:08:52 AM EDT

Yields: 6-8manicotti



1 Jar of Tomato Sauce

Cheese Filling and Pasta:

3 cups part-skim ricotta cheese

4 ounces grated Parmesan cheese (about 2 cups)

8 ounces shredded mozzarella cheese (about 2 cups)

2 large eggs , lightly beaten

3/4 teaspoon table salt

1/2 teaspoon ground black pepper

2 tablespoons chopped fresh parsley leaves (or 2 1/2 teaspoons dried parsley)

2 teaspoons chopped fresh basil (or 1 teaspoon dried basil)

16 sheets of lasagna noodles



1.   Adjust oven rack to middle position and heat oven to 375 degrees.

2.   In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper, and herbs.

3.   To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.

4.   Spread bottom of baking dish evenly with 1 1/2 cups tomato sauce. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.

5.   Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.

6.   The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.

0 Comments | Posted in Recipes Gourmet Pasta By PC

Tagliatelle With Zucchini, Peas And Basil Cream

April 22, 2015 11:56:59 AM EDT

Tagliatelle With Zucchini, Peas And Basil Cream


Zucchini pasta, with peas and basil cream: a easy Italian recipe for a tagliatelle dish that will freshen up any summer meal!


Preparation time 15 m

Cooking time 10 m

Recipe yield 4 servings



Zucchini 300 g

Oil 30 ml

Salt To taste

Pepper To taste, freshly ground

30% fat cream 100 ml

Milk 200 ml

Chicken broth 200 ml

Basil 1 bunch

Butter 30 g

Flour 30 g

Peas 150 g, frozen

Tagliatelle 400 g

Parmesan 100 g, grated

Lemon juice 15-30 ml



1.  Wash, trim and dice the zucchini.

2.  Heat the oil and quickly saute the zucchini for about 2 minutes.

3.  Season with salt and pepper.

4.  Mix the cream, milk and stock.

5.  Wash the basil, shake dry and pick the leaves from the stalks.

6.  Puree the basil leaves with about 75 ml of the cream mixture and set aside.

7.  Heat the butter until it foams, stir in the flour and cook for a minute or two without browning.

8.  Stir the rest of the cream mixture into the roux and bring to a boil.

9.  Add the peas and simmer for about 2 minutes.

10.  Cook the pasta in plenty of boiling, salted water until al dente.

11.  Stir the grated cheese into the sauce.

12.  Add the diced zucchini, basil puree and lemon juice and season to taste with salt and pepper.

13.  Serve with the drained pasta.


Recipe from

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February 7 is National Fettuccine Alfredo Day

February 5, 2015 10:52:00 AM EST

fettuccine alfredo

Here is a Classic Recipe to try at home:

Prep Time: 10mins  |  Total Time: 25mins  |  Serving Size: 6


8 oz uncooked fettuccine

1/2 cup butter or margarine

1/2 cup whipping cream

3/4 cup freshly shredded Parmesan cheese

1/2 teaspoon salt

1/8 teaspoon black or white pepper

Chopped fresh parsley


1.  In large sauce pot, cook fettuccine as directed on package.
2.  While fettuccine is cooking, in 2-quart saucepan, heat butter and whipping cream over low heat, stirring constantly, until butter is melted. Stir in cheese, salt and pepper.
3.  Drain fettuccine; return to sauce pot. Pour sauce over warm fettuccine; stir until fettuccine is well coated.
4.  Sprinkle with parsley.


Serving Size: 1 Serving  | Calories 385 ( Calories from Fat 245 ), Total Fat 27 g (Saturated Fat 16 g), Cholesterol 105 mg, Sodium 40 mg, Total Carbohydrate 26 g (Dietary Fiber 1 g), Protein 10 g; % Daily Value*: Vitamin A 18%; Vitamin C 0%; Calcium 20%; Iron 10%; Exchanges: 1 1/2 Starch; 1/2 Milk; 5 Fat; *Percent Daily Values are based on a 2,000 calorie diet.

0 Comments | Posted in Recipes Gourmet Pasta By PC

Garofalo Gluten Free Pasta

March 14, 2014 5:14:23 AM EDT

Garofalo Gluten Free Pasta

Being a celiac or voluntarily choosing to live a gluten free lifestyle doesn’t mean that you have to deprive yourself from the foods that you’re used to- it just means that you have to find an alternative. Pasta Cheese has the delicious substitute to wheat pasta and it’s Garofalo Gluten Free Pasta! Made mostly out of corn flour, this pasta still satisfies your macaroni and cheese craving without upsetting your sensitive stomach.

Garofalo Gluten Free Pasta provides you with high quality pasta so you don’t feel like you’re depriving yourself. It even comes in normal pasta shapes so you can disguise your gluten-free pasta and feed it to even the harshest of food critics and they won’t even realize that they’re eating gluten free! Choose from casarecce, penne, or spaghetti and go about as you normally would with a regular pasta recipe, pouring on your sauce of choice and mixing in some melted mozzarella cheese for warm comfort food that will agree with your stomach.

When you’re gluten free, you need food which are gentle on your stomach and that’s exactly what Garofalo Pasta brings you. Your meal will not only feel healthy and sensitive to your allergies, but also like one of artisan quality. Garofalo Gluten Free Pasta will become a regular in your weekly meal menus and it will instantly become a family meal favorite. No one will taste the difference, and you don’t have to tell them your cooking secret! Just remember to keep restocking and to have enough Garofalo Gluten Free Pasta on hand, because everyone will want second servings. After tasting Garofalo, you’ll never be able to eat a different gluten free pasta again- you’ll be addicted for life!

0 Comments | Posted in Gourmet Pasta By Mike Vlachos
Cipriani Food High Protein 30% Tagliolini Extra Thin Egg White Pasta

When it comes to healthy cooking, a good idea is to restock your kitchen with the right, healthy ingredients in lieu of unhealthier options, like whole milk with skim milk, sodas with seltzers, and cookies and ice cream for yogurts and fruit.

It takes a change in mindset, but you will find that making these simple changes will help your cooking, improve your health and mind, and you won’t even notice the difference after a while.

A really great alternative to traditional flour pasta is egg white pasta. If you’re looking to lighten your pasta dishes and add a little protein, you definitely should consider trying Cipriani’s High Protein Tagliolini Extra Thin Egg White Pasta for your next meal.

Egg white pasta is a great alternative because it eliminates flour and is lighter in calories. Pasta is known for being heavy in calories and carbs, but you have to admit that there are some really great pasta dishes you really can’t go without. Egg white pasta allows you to enjoy your favorite pasta dishes with a lighter twist.

This egg white pasta is 100% cholesterol free. Egg whites are also naturally gluten free, meaning you couldn’t find a healthier, tastier alternative to flour. Use this egg white pasta to make saucy spaghetti and meatballs, or light chicken pasta with a lemon lime sauce topped off with parmesan cheese.

Egg white pasta is also great in soups and stews. Break up a few strands of this egg white pasta into a chunky chicken soup or into hearty beef stew. If you’re feeling really adventurous, there are also many recipes for desert pastas. The big difference is that your dishes will be healthier and lighter, all from changing one simple ingredient. Your taste buds will only notice the difference for the better.

2 Comments | Posted in Gourmet Pasta By Mike Vlachos