Angelines Lasagna

16 oz. Lasagna Noodles

2 lbs. ground beef, cooked

15 oz. jar ricotta cheese

1 egg

2 Tbls. parsley

1 tsp. basil

1 tsp. salt

1 tsp. pepper

2 jars mushroom spaghetti sauce

1 pound mozzarella cheese

1 cup parmesan cheese

In saucepan cook meat and add spaghetti sauce, set aside.  In a bowl mix ricotta with eggs, parsely, basil, salt and pepper. Boil pasta til al dente, run under cold water (leave noodles in water).  place about 1 cup sauce in the bottom of a deep dish 9*13 casserole dish, layer the bottom with about 4 noodles, next place a layer of sauce, than add 1/3 of the ricotta cheese in dallops, sprinkle parmesan over that, and than 2 handfuls of mozzarell.  Repeat this process 3 times.  Bake in Preheated 350 degree oven for 45 minutes.

Balsamic Bread Dip

1/2 C. olive oil

1/3 C. Balsamic vinegar

1 Tbls. crushed garlic

1 tsp. Italian Seasoning

1 tsp. crushed red pepper

1/4 C. finely shredded mozzarella

1/4 C.  parmesan cheese

Mix all ingredients.  Dip fresh baguettes or your favorite breads! So good!!!

Italian Meatballs

1/2 C. seasoned breadcrumbs
2/3 C. milk
1 pound ground beef
1/4 cub finely chopped onion
2 tsp. minced garlic
1 egg
1 tsp. salt
1 tsp pepper
1/4 C. parmesan cheese
1 Tbls. dried parsley

Mix all ingredients, and form 16-18 2" balls.  Place on parchment paper.  Bake for 20 minutes at 400*.

Oven baked Chicken Parmesan

 4 Tbls, olive oil
4 Chicken Breasts, about 2 pounds total
2 eggs
2 Cups, panko bread crumbs
1 Cup parmesan cheese fresh grated
2 tsp. dried oregano
1 tsp. garlic powder
2 tsp. salt
1 tsp. pepper
2 Cps marinara Sauce
3 Cups shredded mozzarella
4 Tbls. minced parsley

Line baking sheet with foil, brush with olive oil.  Preheat oven to 400*.  Cut the chicken in half and pound to even thickness (8 pieces of chicken total).  Pat the top of the breasts with a paper towel to dry.  Season with salt and pepper.  In a shallow dish, mix together panko, parmesan, salt, pepper, garlic, oregano.  In another dish whisk eggs.  Dip chicken into eggs, than bread crumbs, place in pan.  repeat.  Place pan in oven on the second from top rack.  Bake for 15 minutes or until cooked through.  Flip Chicken, pour 1/4 cup of marinara over each piece, than top with  cheese.  Place back in oven for 4 minutes.  

Pizza dough (Calzone)

1/2 cup sugar
4 tsp. Yeast
2 C. Warm Water
4 Tbls. powdered milk
6 Tbls. butter
6 cups flour
2 tsp. salt

Herbs
4 Tbls. melted butter
granulated garlic
Parmesan cheese
parsley

Put sugar, yeast, water and milk in Bosch  let activate for 5-10 minutes.  Add butter, salt and flour and mix on level 3 for 8 minutes. Put dough in sprayed Pam bowl, let rise 1 hour.  Shape into pizzas, and brush butter and herbs around edges.  Let rest 15 minutes.  Spread on Sauce, cheese and toppings.  Bake at 350* for 20-25 minutes or til golden.  

Easy Lasagna (with cottage cheese)

1 package lasagna noodles
1 lb. hamburger
1 1/2 jars Ragu spaghetti sauce
16 oz. small curd cottage cheese
1 1/2 lbs. mozzarella cheese (sometimes I mix cheddar in there too)
2 eggs
3/4 cup Parmesan cheese
3 tsp. parsley
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. basil
1 tsp. garlic powder

Cook noodles til' according to package. Drain and rinse with cold water. Brown meat in large skillet. Add sauce, salt, pepper, basil and garlic to sauce, simmer. In small bowl combine cottage cheese, eggs, Parmesan and parsley. Layer sauce in bottom of 9 * 13, layer noodles, meat sauce, cottage cheese mixture, than cheese, doing 3 layers. Bake in 350* oven for 40 minutes.

Cannoli

Filling
32 oz. container of Ricotta Cheese
1 1/2 - 1 3/4 C. Powdered sugar
1 Tbsl. vanilla
1/2 tsp. cinnamon
1/4 C. Mini Chocolate chips

Drain as much liquid as you can out of the ricotta first; Than Beat the ricotta in Bosch with paddle attachment til smooth. Add sugar, vanilla and cinnamon; blend til fully incorporated. Fold in Chocolate chips. Place filling in a large Ziploc bag and refrigerate til your ready to fill Pastry shells. Keep unused filling in Refrigerator. (If you have time you can try and strain your ricotta through cheese cloth, though I never do this)

Shells
4 C. flour
3 Tbls butter
2 egg yolks
2 Tbls. sugar
1/4 tsp. salt
3/4 C. Italian Red wine

Lard or Oil for Frying

Mix flour, sugar, and salt In bowl. cut in butter. Add egg yolks, Stir in wine, until a dough like consistency forms. If the dough feels wet and sticky add more flour, if it feels too dry add more wine. You'll need to knead the dough for probably 15 minutes to get it to form, this is a very stiff dough. Cover dough and let stand for 1/2-1 hour. Roll out the dough until super thin (this takes a lot of work, but you want it super thin to get the right blistering) than cut into 4 inch circles. wrap circles around cannoli forms. Seal dough on by brushing with egg yolk. Fry in Lard until brown (lard gives the best flavor but you may also use oil), approximately 1 minute. Lift out with tongs; Drain, and gently remove forms. Cool shells thoroughly before filling.

When your ready to fill your shells, clip a small portion off of one of the corners of the Ziploc bag. Squeeze filling into shells, and dip both ends into more mini chocolate chips or chopped nuts. You may want to sprinkle with powdered sugar. Since the cannoli cream filling will cause your cannoli shell to get soggy eventually, it is best to fill your cannoli shells no more than 4 hours before serving them.

Makes about 26 - 4" round cannoli's

Hints: Cannoli forms can be found at kitchen stores, they are metal tubes and come in 2 sizes, they are usually 1 inch in diameter. Some people use a broom stick cut to size instead of metal forms, but I've never done that either.
Mascarpone cheese can be substituded in this recipe for the ricotta,andt it will not have to be strained.

Italian Vegetable Soup

1 pound ground beef
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
1 (14.5 ounce) can peeled and diced tomatoes
1 (15 ounce) can tomato sauce
2 (19 ounce) cans kidney beans, drained and rinsed
2 cups water
5 teaspoons beef bouillon granules
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cups chopped cabbage
1 (15.25 ounce) can whole kernel corn
1 (15 ounce) can green beans
1 cup macaroni

Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.