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.

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Classic Apple Pie with Cheddar Lattice Crust

May 11, 2015 2:13:10 PM EDT

Level: Mediumapple pie

Yield: Makes 1 pie



1 recipe pastry for a 9-inch cheddar crust (ingredients listed below)

2 1/2 cups all-purpose flour

1 tsp. fine-grain sea salt

1 Tbsp.granulated sugar

pinch of cayenne pepper

1/3 cup cold Crisco shortening, cut into pieces

1 stick unsalted butter, cold cut into pieces

2 cups grated sharp cheddar cheese

1/4-1/2 cup ice water

4 Tbsps. unsalted butter

1 Tbsp. cornstarch

1/4 cup light brown sugar

2 tsps. ground cinnamon

pinch of salt

5 cups sliced Granny Smith apples, peeled

1 Tbsp. lemon juice



1.     First, prepare the cheddar crust by mixing flour, granulated sugar, and cayenne pepper with a whisk. Cut in the shortening and butter with a pastry cutter or two knives until the mixture resembles cornmeal. Add the cheese and mix again. Slowly add the ice water until the pastry dough comes together. Don't make it too wet.

2.    Preheat the oven to 400 degrees F.

3.    Melt the butter in a heavy-bottomed saute pan big enough to hold the apples.

4.    Mix cornstarch, brown sugar, and cinnamon. Toss with apples. Let it sit for 2-3 minutes to bring out the natural juices in the apples.

5.    Add apples to melted butter in the saute pan. Add lemon juice and bring to a boil; stirring frequently. Reduce temperature and let simmer for 5 minutes or until thickened.

6.    Place the bottom crust in a 9-inch pie pan. Fill with apples, mounted slightly. Cover with a lattice work of the crust.

7.    Bake for 15 minutes in the hot oven. Reduce the temperature to 350 degrees F. Continue baking for 30-40 minutes, until apples are soft and crust is brown.


original post Fox News Magazine

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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Pasta with Tomatoes, Anchovy and Chillies

April 2, 2015 3:24:56 PM EDT

IngredientsGordon's Pasta

400g dried spaghetti or linguine

Olive Oil , for frying and drizzling

2–3 garlic cloves , peeled and finely chopped

1 dried red chilli, crumbled or chopped into small pieces

1 x 50g tin anchovies in oil, drained and finely chopped

200g pitted black olives , roughly chopped

3 tbsp capers , drained and rinsed

250g cherry tomatoes, halved

Sea salt and freshly ground black pepper

Basil leaves, to garnish



1.     Cook the pasta in boiling salted water until al dente, according to packet instructions.

2.     Meanwhile, heat a wide high-sided frying pan or sauté pan over a medium heat and add a glug of olive oil. Fry the garlic, chilli and anchovies for 1–2 minutes until the garlic is aromatic and the anchovy is beginning to melt into the oil.


3.     Add the olives, capers and tomatoes to the pan and stir over a medium heat for 4–5 minutes until the tomatoes have collapsed and everything is well combined.

4.     Drain the pasta and toss in the pan with the sauce. Taste and adjust the seasoning as necessary (you probably won’t need any salt because of the saltiness of the anchovies, olives and capers).

5.     Serve drizzled with a little olive oil and garnished with basil leaves.


Recipe by Gordon Ramsay from Gordon's Ultimate Cookery Course

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Roast Lamb with Rosemary and Garlic

April 1, 2015 12:02:37 PM EDT

roast lambIngredients



1.     Preheat the oven to 150°C / gas mark 2.


2.     Unwrap the lamb and place it in a roasting pan. Spoon over one tablespoon of the oil, sprinkle with the rosemary and season with salt and pepper. Roast for three hours.


3.     Place the garlic bulbs around the meat. Drizzle with the remaining oil and continue cooking for a further 20 minutes, until the garlic is tender. Remove the lamb and garlic from the pan, place on a serving plate and cover loosely with foil.

4.     Leave to rest in a warm place.


5.     Spoon off as much fat as possible from the roasting pan. Sprinkle over the flour and stir into the pan juices. Gradually add the wine. Place the pan on a gas hob and cook gently for one minute, stirring constantly with a wooden spoon.


6.      Slowly add the stock and redcurrant jam. Bring to the boil and simmer until the jam has melted and the gravy

thickened, stirring constantly. Season to taste and strain into a warmed gravy jug.


7.     Serve slices of the hot roast lamb with the gravy, mashed garlic and seasonal vegetables.


Cook's note: The lamb is cooked to medium for this recipe. For well-done meat, increase the initial cooking time by 30 minutes, and cover with foil for the last half an hour. Test the internal temperature with a meat thermometer if unsure.


Original Post

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