12 lasagne noodles
2 Tbs olive oil
1 onion, diced
2 cloves garlic, minced
16 oz can whole Italian style tomatoes
6 oz can tomato paste
2/3 cup water
3 Tbs chopped parsley
1 Tbs sugar
1 tsp salt
1/4 tsp pepper
1 tsp dried oregano
1 tsp fennel seeds, crushed
2 (15 oz) containers ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 eggs, beaten

Cook the lasagne noodles in boiling, salted water for 10-12 minutes or until tender. Drain and then rinse with cool water; set aside to drain. To make the sauce: Heat the oil in a large skillet. Add the onion and garlic and cook until tender. Do not brown. Add the tomatoes (do not drain), tomato paste, water, 2 Tbs parsley, and the spices. Simmer, uncovered, for 20 minutes. Meanwhile, stir together the ricotta cheese, 1 cup mozzarella cheese, parmesan cheese, eggs and remaining Tbs parsley until well blended. Preheat the oven to 350 degrees. Spread approx 1/3 cup of the cheese mixture evenly over each lasagne noodle. Roll up starting from the short side. Pour half the sauce into a 3 qt baking dish. Place rolled up noodles on top of the sauce, seam side down. Top with remaining sauce. If you want to make this dish ahead of time, cover and refrigerate overnight. When you are ready to cook, cover with foil and bake for 45 minutes. Uncover and sprinkle with remaining mozzarella cheese. Continue baking for 5-10 minutes more, or until cheese is melted. Let stand for 15 minutes before serving.
Makes 6 servings.

Cajun Chicken Pasta (March 12)

4 oz linguini pasta
2 boneless, skinless chicken breasts, cut into thin strips
2 tsps Cajun seasoning (or to taste)
2 Tbs butter or margarine
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
4 oz sliced mushrooms
1-2 thinly sliced green onions
1 to 2 cups heavy cream
1/4 tsp salt
1/4 tsp dried basil
1/4 tsp lemon pepper
1/8 tsp garlic powder
1/8 tsp black pepper

In a large pot with boiling salted water cook pasta until al dente; drain. While the pasta is cooking, place chicken and Cajun seasoning in a bowl and toss to coat. In a large skillet over medium heat saute chicken in butter until chicken is tender, about 5-7 minutes. Add green and red bell peppers, sliced mushrooms and onions, and cook for 2 to 3 minutes. Reduce heat; add heavy cream, basil, lemon pepper, salt, garlic powder and pepper and heat through. In a large bowl toss linguini with sauce. Sprinkle with grated Parmesan cheese if desired.

Linguini with Clam & Shrimp Sauce (March 19)

4 cloves garlic, minced
3 Tbs olive oil
3 Tbs vegetable oil
3/4 cup chopped fresh parsley
6-1/2 oz can minced clams
2 tsp worcestershire sauce
1/4 tsp salt
1/4 tsp dried oregano
1/2 lb shelled raw shrimp
1/2 lb uncooked linguini

Cook linguini in boiling salted water until al dente. While linguini is cooking, pour the olive oil and vegetable oil in a skillet and add the garlic; cook 3 minutes. Add parsley, clams (with the liquid), worcestershire sauce, salt and oregano. Cut shrimp into bite size pieces and add to clam mixture. Cook 1-2 minutes or until shrimp is done. Drain linguini and spoon clam sauce over to serve. Garnish with Parmesan cheese and a dash of crushed red pepper flakes if desired. Makes 4 servings

Hearty Manicotti (March 26)

Sauce
1 lb Italian sausage links (sweet or hot)
1/4 cup water
1 lb lean ground beef
1 medium onion, chopped
2 (16 oz) cans tomato puree
6 oz can tomato paste
1 tsp sugar
1/2 tsp pepper
1 tsp dried basil
1 tsp salt
1 cup water

8 oz pkg manicotti shells (16 shells)
4 cups ricotta cheese
8 oz mozarella cheese, diced
3/4 tsp dried basil
1/2 tsp salt
2 Tbs fresh chopped parsley
grated Parmesan cheese

Place sausages and water in large pot or Dutch oven. Cover and cook over medium heat for 5 minutes. Uncover, brown well, drain on paper towels. Pour fat from pan. Over medium heat, brown ground beef and onion well. Stir in tomato puree, tomato paste, sugar, pepper, basil, and water. Simmer covered, 45 minutes. Cut sausages into bite sized pieces. Add to sauce and cook for 15 minutes, stirring occasionally. Meanwhile cook manicotti according to package directions, drain and set aside. Preheat oven to 375 degrees. In large bowl, combine ricotta and mozzarella cheese, parsley, basil and salt; stuff into shells. Spoon approx. 1/3 of the meat sauce into a 13 x 9 inch baking dish. Place half the shells over sauce in one layer. Spoon another 1/3 of the sauce over the shells. Top with remaining shells and spoon remaining sauce over top. Sprinkle with parmesan. Bake 30 minutes.