Tag Archive: pasta


1 lb. pasta (shells)

1 cup of grape or cherry tomatoes (cut in half)

1 cup of feta cheese (cut in bite size pieces)

Pesto Recipe:

1/4 cup walnuts
1/4 cup pine nuts
3 tbs minced garlic
5 cups fresh basil leaves, packed
1 tsp sea salt
1 tsp. freshly ground black pepper
1 1/2 cups olive oil
1 cup grated Parmesan cheese


  1. Make pesto sauce and refrigerate for about an hour.
  2. Boil pasta to desired taste. (Drain well)
  3. Put pasta, tomatoes and feta cheese in a large bowl.
  4. Put about 1/4 cup of pesto sauce on top. (Mix well.) If you feel it needs more pest sauce add a little more.  (Refrigerate for 30 minutes for a cold pasta salad.)     *Pesto sauce can stay in refrigerator for 2 weeks.

Rolled Lasagna


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1 lb. lasagna (at least 10 slices)

3 cups fresh ricotta cheese

2 cups fresh mozzarella (shredded)

1/2 cup grated parmesan cheese

2 cups tomato sauce (homemade suggested)

1 large egg white (beaten)

1/2 tsp. salt

1/2 tsp. black pepper

1/2 tsp. fresh parsley


Preheat oven to 400 degrees.

1. In a large pot of boiling water, boil lasagna for about 10 minutes. Read directions on box for exact time. Drain well, when done.

2. In  large bowl, mix ricotta, mozzarella, parmesan cheese, egg white, salt, pepper and parsley. Mix well.

3. In a large baking pan, coat the bottom with 1 cup of tomato sauce.

4. Take a piece of lasagna and lie on a flat surface. Put 2 tbs. of ricotta mixture on top. Spread ricotta evenly on lasagna slice. Roll up  lasagna slice. (see picture)

5. Place each lasagna roll in baking dish. You can put a little more sauce on top evenly. Also, sprinkle a little additional cheese on top.

6. Cover pan with aluminum foil. Bake for 15 minutes. Remove foil and bake for additional 5 minutes.  Serve hot.

Penne With Sausage and Broccoli Rabe

1 lb. of your favorite pasta
1 lb. broccoli rabe
1 lb. sweet sausage (sliced)
3 cloves garlic (chopped)
olive oil
salt and pepper
grated cheese
1/2 cup white wine (optional)
1. In a skillet, put 2tbs. of olive oil. Add sliced sausage. Drizzle a little more olive oil. Cook for 15 minutes. Set to the side.
2. In a pot of boiling water, throw in broccoli rabe. Cook for 5 minutes and drain well.
3. Set up a pot of water. When water begins to boil, throw in pasta. Depending on the pasta you are using, do a taste test before it’s done.
4. In a skilet, put 2 tbs. of olive oil. Add garlic. Once garlic browns, add broccoli rabe. Drizzle a lttle olive oil and salt and pepper. After 5 minutes, add sausage. Stir together. If you decide to add white wine, add it now. Cook for additional 3 minutes on a low simmer.
5. Drain pasta well. Add sausage and broccoli rabe on top. Sprinkle your favorite grated cheese on top. Serve warm. Serves 4 people.

New Year’s Day Penne Pomodoro


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2 tbsp. olive oil
2 cloves garlic (chopped))
1 medium onion (diced)
3 ripe large tomatoes (chopped)
1/4 cup basil leaves (chopped)
1 lb. pasta (cooked)
parmesan cheese
sea salt
*You will add your cooked pasta to this tasty sauce.
1. Heat a skillet over medium high heat. Add olive oil.
2. Add the onion and garlic, and cook for 2 minutes.
3. Add tomatoes and cook, tossing, for 5-7 minutes, until they have broken down.
4. Add a pinch of sea salt.
5. Add cooked pasta to tomato sauce skillet. Add basil and toss together.
6. Finish with an extra drizzle of olive oil and parmesan cheese.
*Double the recipe, for those who like extra sauce.



1 lb. penne (your choice)

2 large zucchini (cut into mini-cubes)

1 cup fresh mozzarella (shredded)

2 cloves of garlic (chopped)

2 tbsp. olive oil

parmesan cheese

marinara sauce or tomato sauce

sea salt and black pepper


  1. In a large skillet, put olive oil and garlic. Cook garlic for a minute and then add zucchini.
  2. Sprinkle with salt and pepper. Stir frequently. Cook until tender. (about 5 minutes)
  3. Cook pasta to desired taste. Drain well.
  4. Add sauce on top of pasta. Put shredded mozzarella and zucchini on top.
  5. Sprinkle with parmesan cheese.

Serve hot.

Edamame and Cranberry Pasta




1 lb. penne

1 cup edamame

1/2 cup red bell peppers (chopped)

1/2 cup dried cranberries

1/4 cup red onion (chopped)

1/2 cup corn

1 clove of garlic (chopped)

2 tbsp. olive oil

1 tsp sea salt


1.  In a large skillet put olive oil. Add garlic. Brown for a minute and add edamame, red bell pepper, cranberries, red onion and corn.  Sauté for 5 minutes. Add sea salt and mix all together.

2. Pour over cooked pasta.

*Parmesan cheese on top is optional.


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1 lb. farfalle (cooked to your desired taste)

1 lb. medium shrimp (pre-boiled/cooked)

1 lb. bay scallops

3 cloves of garlic (chopped)

1 cup white wine

3 tbsp. olive oil

2 tsp. sea salt

1 tsp. black pepper

2 tsp. dry parsley ( fresh if you have)

parmesan cheese


1. In a large skillet, put olive oil and garlic. Brown garlic for a minute and add shrimp and scallops.

2. Stir/Turn frequently. Sprinkle with sea salt and black pepper.

3. After 4-5 minutes, add white wine. Stir.

4. Make sure your pasta is drained well and put in a bowl.

5. Pour scallops and shrimp on top. Sprinkle parsley and parmesan cheese on top.

Spinach Farfalle With Four Cheeses




1 1/2 lbs. farfalle (pasta)

2 cups heavy whipping cream

2 cups chopped fresh spinach

1/2 cup butter

1/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

1/2 cup shredded provolone cheese

1/2 cup grated Romano cheese


  1. In a medium saucepan combine cream and butter. Bring to a simmer over medium heat, stirring frequently until butter melts.
  2. Gradually stir in grated Parmesan cheese, grated mozzarella cheese, grated provolone cheese, and grated Romano cheese.
  3. Add spinach.Reduce heat to low, and continue to stir just until all cheese is melted.
  4. Pour over cooked farfalle and serve.






1 lb. pasta shells

1 cup cherry tomatoes (cut in half)

1 lb. fresh mozzarella (cut into cubes)

1 cup basil leaves

1/4 cup olive oil

1/4 cup grated parmesan cheese

1 clove of garlic 

1/2 cup pine nuts (pignoli nuts)


1. In a food processor put basil, grated parmesan, garlic, pine nuts and olive oil. Puree until smooth.

2. Boil pasta shells until desired taste. (drain well)

3. In a large bowl, add pasta, tomatoes, mozzarella and pesto. Mix well.

Refrigerate for at least 2 hours before serving.

Baked Penne Ala Vodka




1 lb. penne

1 lb. fresh mozzarella cheese (shredded)

2 cups fresh riccotta cheese

1/4 cup grated cheese

salt and pepper

Vodka Sauce Ingredients:

1/2 lb. chopped pancetta (bacon)

1/4 cup vodka

1/2 cup butter

1 1/2 cups heavy cream

1 1/2 cups tomato sauce 

1/2 tsp fresh parsley (chopped)


Preheat oven to 350 degrees.

1. Boil penne for 10-12 minutes. (depending on your desired taste) Drain well

2. In a big bowl, add fresh mozzarella, ricotta and grated cheese. Mix well.

3. Melt butter in a skillet and add pancetta. Let brown for a few minutes and add vodka. Stir well.

4. After a minute, add tomato sauce and cream. Add a pinch of salt and pepper. Keep stirring for 5 minutes. Add parsley during the last minute of stirring.

5. In a big, deep baking pan, coat the bottom with a ladle of sauce. Add half of the pasta. Put a layer of sauce and then a layer of cheese mixture on top. (Use all of the cheese mixture.) Spread it out evenly. Add a ladle of sauce on top. Put the remaining pasta on top. Put sauce on top and sprinkle with parmesan cheese.

6. Bake in oven for 30 minutes.  Cover the pan with aluminum foil for the first 20 minutes and remove it for the remaining 10 minutes.

Serve hot. Serves 4 people.