INGREDIENTS:

2 lbs. whole milk ricotta
1/2 lb. shredded Mozzarella
1 1/2 tsp. chopped parsley
3 oz. Romano cheese
2 eggs
Season with salt, pepper, garlic

DIRECTIONS:

Prepare the above ricotta mix by mixing the above ingredients in a bowl. Set aside.

Place 1 pound of giant shells or manicotti in water. Boil. Cook 5 or 6 minutes. Pasta must be hard.

Dump pasta in colander and run cold water on them. Using a spoon or pastry brush, fill each shell with mix. Pour some of your favorite sauce on top of filled shells. Sprinkle with Romano cheese. Bake at 350 degrees for 40 minutes.

INGREDIENTS:

6 Italian style link sausage, sweet or hot
1/2 lb. elbow macaroni or twists
4 green peppers, peeled & cut in strips
2 red onions, thinly sliced
2 c. canned kidney beans, drained
3 hard boiled eggs, quartered
3 tbsp. chopped Italian parsley
2/3 c. olive oil
3 tbsp. wine vinegar
1 clove garlic, chopped
1/2 tsp. salt
Pepper to taste
Pinch of oregano

Or use 1 package pasta salad vinaigrette seasoning mix.

DIRECTIONS:

To cook the sausages: Prick the skins with a fork, put them in a skillet with water to cover, bring to a boil, reduce the heat and poach for one minute. Drain off water. Slice sausages into half inch lengths and fry over medium heat in a dry skillet until brown.

Cook and drain pasta. Combine the sausages, peppers, onions, macaroni, kidney beans, eggs and parsley in a bowl. In a second bowl combine the olive oil, vinegar, garlic, salt, pepper and oregano (or use package of seasoning mix according to directions). Beat vigorously with a fork and pour the dressing over the salad, tossing it gently as you do. Let everything mature in the refrigerator for a few hours.

INGREDIENTS:

1 lg. onion, chopped
2 tbsp. olive oil or cooking oil
2 (8 oz.) cans tomato sauce
1 (6 oz.) can tomato paste
1/2 c. each water & dry red wine
1/2 tsp. each ground allspice, poultry seasoning & thyme leaves
6 cloves garlic minced or pressed
1/4 c. chopped parsley (opt.)
1/2 lb. mushrooms, sliced
Salt & pepper

DIRECTIONS:

Trim any fat from meat and place in a Dutch oven or deep wide frying pan or kettle over medium heat. Slowly brown meat and onion in oil, adding oil if necessary. Then add tomato sauce, tomato paste, water, wine, allspice, poultry seasoning, thyme, garlic and parsley. (If used, I don’t use it.) Cover and simmer slowly for 2 to 2 1/2 hours for bone in roast, 2 1/2 to 3 hours for boneless roast. Cook until meat is very tender when pierced. (Times are approximate, let tenderness be your guide.) About 15 minutes before serving, add mushrooms and salt and pepper to taste. Simmer, skim and discard fat. Serve with pasta of your choice. Spaghetti or rigatoni. Serve meat and pasta, using sauce as gravy for the meat and as topping for the spaghetti.