Cavatini

This is a delicious dish that my Mom first made for us years ago.  It is a simple and hearty dish, and tastes wonderful.  My Hungry Puppies loved this meal, and I am relatively certain that it will be making the dinner request list frequently.

Cavatini

8 ounces Rigatoni
1 pound ground beef
1 onion, chopped
3 ounces pepperoni
4 ounces Velveeta cheese, diced
2 cups spaghetti sauce
1/2 cup sliced black olives
1 cup shredded mozzarella cheese

Preheat the oven to 350F.  Grease an 8x11 baking dish.  Set aside.

Cook the rigatoni according to package directions.

While the pasta is cooking, in a large saucepan, cook the ground beef and chopped onion together until the beef is browned and the onion is translucent.  Add the pepperoni and diced cheese and stir together until the cheese starts to melt.  Add the spaghetti sauce and stir in the olives.  Bring to a simmer, stirring frequently.  

Drain the cooked rigatoni and add the pasta to the sauce.  Stir together until well combined, then transfer to the prepared baking dish.  Sprinkle the mozzarella cheese on top of the pasta.  Bake uncovered for about 30 minutes.  Makes about 4 servings.

Enjoy!  -Cardamommy

Roman-Style Meatballs

I don't often make meatballs, but decided to try this recipe out.  It was definitely worth it.  These meatballs are bursting with flavor, and not overpowered by the simple tomato sauce.  This dish pairs well with Gnocchi alla Romana.


Roman-Style Meatballs


1 1/2 cups breadcrumbs
1/2 cup milk
4 ounces finely chopped prosciutto
1 pound ground beef
1 pound ground pork
2 eggs, lightly beaten
1/2 cup grated parmesan cheese
2 teaspoons dried parsley
3/4 teaspoon dried oregano
6 teaspoons dried basil
5 garlic cloves, minced, divided
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
5 Tablespoons olive oil, divided
1 yellow onion, diced
1 can (28 ounces) crushed tomatoes


In a small bowl, combine the breadcrumbs and milk.  Set aside.  In a large bowl, combine the prosciutto, ground beef, ground pork, eggs, cheese, parsley, oregano, 3 teaspoons basil, 3 minced garlic cloves, salt and pepper.  Add the milk and breadcrumb mixture, then mix gently until combined.


Divide the meatballs into 1/4 cup portions.  Roll into balls and set aside on a baking sheet. In a large skillet, heat 2 tablespoons of oil.  Add the meatballs (in two batches) and brown on all sides, about 5 to 8 minutes per batch.  Transfer the meatballs to a clean baking sheet or plate.  


In the same pan as was used for the meatballs, heat the 3 remaining tablespoons of oil.  Cook the onion in the oil until softened.  Add the remaining 2 garlic cloves and cook about 1 minute.  Add the crushed tomatoes and remaining 3 teaspoons basil.  Season with salt and pepper to taste.  Bring the sauce to a simmer.  Add the meatballs and cook, turning occasionally, for about 30 minutes, or until cooked through.  Makes 6 to 8 servings.


Enjoy!  -Cardamommy

Crepe Manicotti

Before making this dish I had only ever had manicotti once, crepes twice. And they were completely separate times. And separate dishes. No connections. So into this dish went a few tablespoons of faith, a teaspoon of prayer, and a dash of luck. The result: perfection. The crepes are light and really allow the flavor of the cheeses and nutmeg to come through. When combined with the fresh salsa, you get chunks of fresh vegetables to contrast the soft cheese and crepes. I suggest preparing the crepes ahead of time because, although they're simple, they take a lot of time to make. The whole recipe is fairly easy, yet so delicious. For me it was love at first bite.
Recipe adapted from here.

Sauce:
1 Jar Fresh Spaghetti Sauce

Crepes:
4 Eggs
1/2 tsp Salt
2 C Milk
1 1/2 C All-Purpose Flour
Dash of Pepper

Filling:
3 C Ricotta Cheese
1 lb Grated Mozzarella
2 T Dried Parsley
1/4 tsp Nutmeg

For Crepes:
In a large mixing bowl combine eggs, salt, milk, and pepper. Whisk until well combined. Add flour and whisk. There will be little clumps of flour so let the batter stand for 10-15 minutes, then mix again.

Heat a 6-inch nonstick pan until hot and spray with cooking spray. Reduce heat to medium and pour about 2 T batter into the pan, tipping it to coat the pan. Cook for 30-40 seconds, until golden, then flip. Cook the other side for 20-30 seconds and remove to a plate.

For Filling:
In a large bowl mix ricotta, 1/2 the mozzarella, parsley and nutmeg. Season with salt and pepper.

Grease a 9x13 baking dish. Add a thin layer of sauce over the bottom. Place about 3 T cheese mixture on one edge of a crepe and roll up. Place in pan. Continue filling crepes until all are full. You may have two layers of crepes in your baking dish.

Cover liberally with sauce and sprinkle remaining cheese over the top. Bake at 425 for 25-25 minutes, or until sauce is bubbly. Allow to set for 5-10 min before serving.

Mahlzeit!
-Coriaunty

Fresh Spaghetti Sauce

When it comes to spaghetti sauce our family has never settled for anything less than the best. In our case, the best was always homemade sauce with ingredients fresh from the garden. As I have no garden, making and canning mass quantities of fresh spaghetti sauce isn't really an option. However, for the times when I need a little, this recipe cooks up a nice amount of flavorful, spicy, chunky sauce. Inspiration came from a tomato sauce recipe found on Cinnamon Spice & Everything Nice.

1 Large Onion, chopped
1 Green Bell Pepper, chopped
2 Cloves Garlic, minced
1 15 oz Can Tomato Sauce
3/4 tsp Salt, or more to taste
1/2 tsp Pepper, or more to taste
1 tsp Basil
1 tsp Thyme
1 tsp Rosemary
1 14.5 oz Can Whole Tomatoes
1 Bay Leaf
1/4 tsp Ground Chipotle
Pinch of Sugar, in case of excess acidity
Olive Oil

In a large pan saute the onion and bell pepper 3-4 minutes in 1-2 tablespoons olive oil. Add garlic and continue cooking until fragrant. Add tomato sauce, salt, pepper, basil, thyme, and rosemary. Cook until sauce begins to bubble, then add whole tomatoes. Using a wooden spoon, break tomatoes into chunks, and continue to cook, 3-4 minutes. Add bay leaf and chipotle. Simmer for 5 minutes. Taste for salt and acidity. If too acidic then add a pinch of sugar (you really don't need much). Serve immediately, store in an air-tight container for up to a week, or fill jars and can.
Yield: About 1 Quart

Mahlzeit!
-Coriaunty