Baked Ziti with Three Cheeses

A favorite phrase of mine: "Bake until bubbly."
The layers of cheese and sauce in this dish make it a supreme comfort food. The best thing about making it yourself is, you can make it the way you like. For example, I like lots and lots of sauce, and slightly less noodles. But that's just me. You can make it any way you want!

Baked Ziti with Three Cheeses

1 jar best quality marinara sauce (I like Rao's)
1/2 C Ricotta cheese
1 C shredded Mozzarella
1 C shredded Parmesan
8 oz Rigatoni pasta
1 T flour
1 T olive oil
1 T butter
1 C milk
dash of Nutmeg


Prepare noodles by boiling in a big pot of salty water. While they are boiling, shred your cheeses. Next, make a white sauce. Starting with a hot pan, warm up your butter and olive oil. Add the flour, and whisk while it toasts. Remove from heat, and whisk in the milk. Reduce slightly, and add the Ricotta. Then add a dash of Nutmeg.

Time to layer! In your favorite casserole dish, layer half of the noodles, followed by half of the white sauce, half of the marinara, half of the Mozzarella, and half of the Parmesan. Repeat layers, and bake uncovered at 350 degrees for 40 minutes.
Serve with soup, salad, garlic bread, or all three! 

Note: This warms up well, in an individual casserole dish. Drizzle with a little olive oil, top with some fresh cracked pepper, and pop into your mini oven for 12 minutes at 350 degrees.

Lemon Linguini

This pasta dish has the comfort factor of Fettucini Alfredo, with a fresh twist added by the lemon and parsley. It is quick and easy, great with garlic bread and a simple salad, and maybe some chocolate mousse for dessert. Sparkling raspberry water would be a complimentary drink—or whatever you like!

Lemon Linguini
1 Package fresh angel hair pasta
1 Wedge parmesan cheese
Zest of 1 lemon
Juice of 1 lemon
3/4 C Whipping cream
Salt to taste
3 Egg yolks
Fresh parsley, for garnish

Cook pasta according to directions on package. In a saucepan, mix together lemon juice, lemon zest, cheese, whipping cream, and egg yolks. Cook over very low heat until slightly thickened. Add salt to taste, and white pepper if desired. Add pasta to pan, stirring to coat.
Garnish with fresh parsley.

Garlic Bread with Smoked Paprika
Your favorite rustic bread (Rosemary, Sour Dough, French, etc.)
1 Cube butter
1/2 C shaved parmesan cheese
1 teaspoon smoked paprika
1 teaspoon oregano
1 teaspoon
2 Cloves fresh garlic, minced

Rub the spices, cheese, garlic and butter mixture on thick slices of crusty bread. Broil in the oven, or the convection oven, until toasty and brown. Serve!