Lasagna is such a popular dish and it really is not as hard to make as it seems. It is also a great inexpensive way to feed large groups of people. You can make it ahead of time and freeze it so that you have it handy when you want to eat it. Here is what you are going to need for this:

For the Sauce:
1 pound ground sausage
¾ pound ground beef
1 yellow medium yellow onion – chopped
6 garlic cloves- minced
1- 29 oz. can tomato sauce
Crushed oregano
¼ cup chopped basil leaves
Black pepper
Olive oil

• Brown the sausage and beef in a large skillet. Drain the excess fat in a colander inside a bowl.
• Wipe the skillet clean with some paper towels.
• Add some olive oil and heat. Add the onion and cook for about 8 minutes, stirring occasionally, until lightly browned.
• Add the garlic and cook for about 1 minute, until aromatic.
• Return the browned meats to the skillet. Mix well.
• Add the tomato sauce. Fill the empty tomato sauce can half way with water and add to the meat. Mix well.
• Add the oregano and black pepper. Bring sauce to a simmer and cook for 20 minutes.
• Add the chopped basil and set aside.

For the cheese:
15 oz. Ricotta cheese
2 eggs
1 tsp garlic powder
1 tsp salt
1 tsp dried oregano
1 tsp salt
½ tsp black pepper
¼ cup shredded Parmesan
¼ cup shredded Mozzarella

• In a large bowl, whisk together the Ricotta, eggs, garlic powder, salt, oregano and pepper. Whisk into a smooth paste.
• Whisk in the Mozzarella and Parmesan cheese.
• Set aside.

For the noodles:
12 oz. lasagna noodles
• Bring a large pot of salted water to a boil. Cook the lasagna, per package instructions.
• Drain noodles and rinse with cold water to stop the cooking process.
• Set the noodles aside.

Assemble the lasagna:

Extra shredded Parmesan and Mozzarella Cheese.
• Preheat oven to 375 degrees.
• Place a thin layer of meat sauce in the bottom of a 13×9 baking dish.
• Top with enough lasagna to cover the meat.
• Top the noodles with about ¾ meat sauce. Sprinkle shredded Parmesan and Mozzarella on top.
• Top with enough noodles to cover the meat.
• Top with the Ricotta cheese mixture.
• Top with enough noodles to cover the cheese.
• Top with the remaining meat sauce.
• Sprinkle shredded Parmesan and Mozzarella cheese on the top – be generous.
• Cover the dish with aluminum foil and bake for 30 minutes.
• Uncover dish and bake for an extra 15 minutes.
• Remove from oven and allow sitting for 10 to 15 minutes. Serve and enjoy!

Print the Meat & Cheese Lasagna Recipe Here

This meal is super simple but the final result is amazing. The roasted tomatoes bring a unique sweetness to the pasta. To top it off it is very easy to make. Here is what you are going to need:

1 pound cherry tomatoes – washed
Olive oil
Coarse Salt
Black Pepper
2 tsp. sugar
Balsamic vinegar
12 oz. cooked penne pasta
1/2 cup chopped parsley

Heat the oven to 400 degrees.

Place the tomatoes in a baking pan – in a single layer – and drizzle with olive oil. Salt generously. Season with black pepper.

Roast the tomatoes for about 15 minutes. Remove pan from oven and flip tomatoes – do not worry if they break up a bit.

Sprinkle the sugar on them and drizzle them with balsamic vinegar. Return your pan to the oven. Roast for an additional 15 to 20 minutes. Until tomatoes are cooked and caramelized.

Place the cooked pasta in a large skillet and add olive oil. Add the roasted tomatoes and the parsley. Toss well and heat through.

Serve and enjoy!

Print the Penne & Roasted Tomatoes Recipe Here

This salad is loaded with zucchini, cucumbers, spinach and tomatoes. It is then tossed in a sweet vinaigrette dressing. The final result is a delicious salad that can be served as a side or eaten as is. It is great for lunchboxes as well. Here is what you need for this:

½ cup canola oil
½ cup white vinegar oil
2 TBS lemon juice
2 TBS sugar
1 tsp. salt
Freshly ground black pepper
½ pound cooked spaghettini – drained and shocked in cold water
1 cup diced zucchini – unpeeled and raw (about 1 small one)
1 cup cherry tomatoes
1 cup diced cucumber – peeled and seeded (about 1 small one)
¾ cup julienned spinach leaves or torn baby spinach leaves
½ cup finely sliced red onion

MAKE THE DRESSING:
Place the oil, vinegar, lemon juice, sugar, salt and black pepper in a bowl. Whisk until emulsified. Set aside.

MAKE THE SALAD:
Place the spaghettini, zucchini, cucumbers, cherry tomatoes, spinach and red onion in a bowl. Add the dressing. Toss until evenly coated. Refrigerate for up to 3 days. If necessary – if salad dries up – make a little bit of the dressing and doctor your salad by adding it in. Enjoy!

Print the Spaghettini & Vegetable Salad Recipe Here

12 oz. cooked pasta shells
1 medium size head broccoli – cut into florets
3 celery stalks – chopped
2 cups Parmesan Peppercorn Dressing

Place pasta and veggies in a bowl. Add dressing and toss to mix well. Serve and enjoy!

Print the Parmesan Peppercorn Pasta Salad Recipe Here

FOR THE MARINADE:
4 tsp. oyster sauce
2 tsp. soy sauce
2 tsp. sesame oil
1 tsp. rice vinegar
1 tsp. sugar
2 tsp. cornstarch
Little bit white pepper
2 tsp. freshly grated ginger
¾ pound pork loin cut into thin strips

• Mix all the ingredients – except for the pork – in a bowl. Whisk well.

• Place pork strips in a bowl. Pour marinade on pork and toss to coat well. Marinade for at least 4 hours in the fridge.

FOR THE SAUCE:
2 cups chicken stock
3 TBS cornstarch
2 TBS oyster sauce
2 tsp. sesame oil
1 tsp. soy sauce
2 tsp. sugar
¼ tsp. white pepper

• Mix all ingredients in a bowl. Whisk well. Set aside.

FOR THE CHOW MEIN:
5 dried shitake mushrooms- soaked for 20 minutes and chopped
16 oz. cooked Capellini noodles – al dente, drained and shocked in cold water
4 TBS peanut oil
1 ½ TBS minced garlic
1 ½ TBS minced ginger
2 carrots – julienne finely
2 scallions – chopped (white, light green and dark green)

• Heat a large skillet with 2 TBS of peanut oil. Heat until oil starts to smoke.

• Add the noodles to the skillet and cook for about 5 to 6 minutes – until bottom starts to brown. Flip noodles and cook for another 5 to 6 minutes.

• While noodles are cooking – heat a wok style pan or skillet with the remaining peanut oil.

• When the oil is really hot, add the ginger and garlic. Cook, stirring, for 1 minute.

• Add the pork and its marinade to the pan. Stir. Cook for about 5 to 6 minutes – until pork is cooked through.

• Add the carrots, mushrooms and scallions to the pork. Mix well.

• Form a well in the middle of your pan and add the reserved chicken stock and cornstarch liquid.

• Mix well and bring to a boil. Stir until sauce is thick.

• Pour the cooked pork on the crisp noodles.

• Serve and enjoy!

Print the Pork Chow Mein Recipe Here

Here is what you are going to need:
12 oz. linguine, spaghettini or flat rice noodles
8 green onions, white, light green and green parts chopped
5 garlic cloves, minced
1 tablespoon grated ginger
2 medium carrots, grated
2 tablespoons sesame oil
1/4 cup honey
1/4 cup creamy peanut butter
1/2 cup soy sauce
2 tablespoons unseasoned rice vinegar
1 teaspoon fish sauce
1/3 cup chopped peanuts

Bring a large pot of salted water to a boil. Cook pasta as per package instructions.

In a bowl, whisk together the honey, peanut butter, soy sauce, vinegar and fish sauce.

Heat a large skillet with the sesame oil. Add the carrots and saute for a couple of minutes. Add the onions, ginger and garlic. Saute for 5 to 7 minutes. Add the peanut butter dressing. Cook, stirring, until heated through. Add the pasta and toss to coat well. Serve garnished with chopped peanuts. Enjoy!

Print the Thai Peanut Noodles Recipe Here

1 pound ziti pasta
1 small white onion, chopped
8 large garlic cloves, minced
1 small stalk celery, finely chopped
1 small carrot, peeled and finely chopped
2 large tomatoes, peeled and chopped
1- 28 oz. can tomato sauce + 1 can water
1 tablespoon dry basil
1 tablespoon dry oregano
1 teaspoon cayenne pepper
1 cup cream
Olive oil
Salt & freshly ground black pepper

Put 2 tablespoons of olive oil into a pot. Heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally. Add the celery, carrots and garlic. Mix well. Cook for an additional 5 minutes, stirring occasionally, until onion starts to brown. Add the basil, oregano and cayenne. Mix well and cook for 1 minute. Add the tomatoes, with their rendered juice, and cook for 5 more minutes. Add a little bit of water if needed if it dries up too much.

Add the tomato sauce. Add water to the empty can and mix well with the remaining tomato sauce. Add to the pot. Bring tomato sauce to a boil, cover, reduce heat and simmer for 1 to 1 1/2 hours.

While the sauce is cooking, bring a large pot of salted water to a boil. Cook the ziti as per package instructions. Drain and set aside.

Once the tomato sauce is cooked,add the cream.

Mix well and heat through.

Add the pasta.

Mix in the pasta with the tomato sauce.

Serve with shredded Parmesan cheese. Enjoy!

Print the Ziti with Spicy Tomato Sauce Recipe Here

FOR THE MEATBALLS:
In a bowl mix together the following:
· 1 pound ground sausage
· 1pound ground beef
· 1 pound ground veal – (if you can’t find inexpensive ground beef use 1.5 pounds of sausage
and 1.5 pounds of beef)
· ¾ cups shredded Parmesan cheese
· ¾ cup bread crumbs
· 1 egg
· 1 TBS crushed oregano
· 2 minced garlic cloves (large)
· 2 TBS chopped fresh basil
· 2 TBS grated yellow onion
· Black pepper

Mix well and form small meatballs.
Heat a large skillet with olive oil and fry the meatballs, turning as they brown. Drain on paper towels.
Bring a large pot of salted water to a boil. Cook 12 oz of Rigatoni per package instructions. Drain and set aside.

FOR THE SAUCE:
· Heat a large skillet with some olive oil. Add 1 medium yellow onion, finely chopped. If you are using the same pan you fried the meatballs in, make sure to scrape the brown bits from the bottom of the pan. Cook onions, stirring occasionally, for 4 to 5 minutes – until softened and lightly browned.
· Add 4 minced garlic cloves and 2 chopped medium tomatoes. (If you would like to add bell peppers to this sauce add 1 finely chopped small one now). Mix well and cook for another 4 to 5 minutes.
· Add 1 ½ TBS chopped fresh basil and 1 TBS crushed dry oregano. Mix well.
· Add 1 – 28 oz. can tomato sauce. Mix well. Fill the empty tomato sauce can half way through with water and scrape the remaining sauce off the sides of the can. Add to the sauce.
· Bring the tomato sauce to a simmer and cook for 20 minutes.
· Add about 16 meatballs and the cooked pasta. Add another 2 TBS chopped fresh basil. Heat through and serve with shredded Parmesan cheese.

Print the Rigatoni & Meatballs Recipe Here

12 oz. whole wheat Fettuccini pasta
1 pound peeled & deveined shrimp
½ cup frozen corn, thawed
½ cup baby spinach leaves
½ large lemon
2 garlic cloves, minced
Salt & Pepper
Olive oil

Bring a large pot of salted water to a boil. Cook pasta as per instructions on package. Drain and reserve some of the liquid.

Heat a large skillet with some olive oil. Add the shrimp and garlic. Cook for 3 to 4 minutes, stirring occasionally. Squeeze the lemon on the shrimp being careful to remove the pits.

Add the corn and spinach. Cook for 3 to 4 more minutes, stirring occasionally.

Add the cooked pasta and approximately ¼ cup reserved cooking liquid. Season with salt and pepper. Serve.

Print the Fettuccini, Shrimp & Corn Recipe Here!

Other Recipes with Shrimp & Crab:
Seafood Salad Stuffed Avocado
Seafood Salad Sandwiches
Crab Rangoon
Pasta, Shrimp & Alfredo Sauce
Shrimp Ceviche
Garlic Shrimp Pasta
Baked Shrimp w/ Feta Cheese
Shrimp Scampi
Coconut Shrimp
Chicken & Shrimp Kabobs
Crab Cakes
Grill Shrimp Kabobs w/ Shell
Grilled Shrimp & Sausage Kabobs
Chopped Crab Salad
Chicken & Shrimp Stir-Fry
Turmeric Rice & Shrimp
Corn & Shrimp Chowder
Paella Mixta
Shrimp & Crab Salad
Grilled Pineapple Shrimp Kabobs
Cilantro Marinated Shrimp Kabobs
Bowtie Pasta & Shrimp
Garden Salad w/ Garlic Shrimp
Shrimp & Orzo
Green Curry Shrimp
Shrimp Linguine

2 pounds short beef ribs
4 to 6 slices bacon or pancetta – chopped
1 medium yellow onion – chopped
4 garlic cloves – chopped
1 small bell pepper – chopped
1 chili pepper – seeded and chopped (optional)
3 celery stalks – chopped
1 large carrot – peeled and diced
1 – 8 oz. can sliced mushrooms – drained
2 TBS tomato paste
1 – 12 oz. bottle of beer OR red wine OR beef stock
1 handful thyme sprigs
1 cup tomato sauce
16 oz. cooked pasta of choice

• Preheat oven to 325 degrees.

• Heat a Dutch oven or braising pot with some oil.

• Season the ribs, generously, with salt and pepper. Place them in the pot and brown them evenly on both sides. Work in batches if necessary. Work on medium high heat. Set them aside.

• Place the bacon in the pot and cook until crisped. Set it aside.

• Keep the rendered fat in the pot and add the chopped onion. Cook for about 6 to 8 minutes, making sure to scrape all the brown bits from the bottom. Add the garlic, bell pepper, celery, chili pepper, carrot and mushrooms. Mix well and allow cooking for about 5 minutes.

• Add the tomato paste and mix until dissolved. Return the beef and bacon to the pot. Add the braising liquid of choice. Place the thyme in the middle. Bring pot to a boil and remove from heat.

• Cover the meat directly with some parchment paper. Cover the pot. Place the pot in the oven and braise for 2 to 3 hours.

• Remove the pot from the oven. Discard the thyme stems and remove the ribs from the pot. Cool them down and chop into small pieces.

• While the meat is cooling, add the tomato sauce to the pot and mix well. Start simmering the sauce, uncovered. Add the chopped meat and cook for an extra 30 minutes or until sauce thickens.

• Add the cooked pasta to the pot and toss to mix well. Serve with shredded Parmesan cheese.

• Enjoy!

Print the Braised Rib Ragu Recipe Here

Other Short Rib Recipes:

Braised Beef Ribs w/ Cranberries
Marinated Grilled Beef Short Ribs
Wine Braised Beef Short Ribs
Chili Rubbed BBQ Beef Ribs
Braised Beef Short Ribs