Ingredients ( Yield: 8-10 servings ) 

2 tablespoons of olive oil

1 pound of lean ground beef 97/3

Small yellow onion, diced

2 garlic cloves, minced

1 28oz can of crushed tomatoes, or whole peeled tomatoes crushed by hand

1 8 oz can of tomato sauce

1 teaspoon of kosher salt

 Freshly ground black pepper to taste

 1 24 oz package of fresh cheese tortellini

 3 cups of freshly grated mozzarella cheese


Sautee onions and garlic in olive oil, until soft.

Add ground beef and season with salt and pepper.

Once beef is cooked through, stir in tomatoes and tomato sauce.

Stir in uncooked, fresh tortellini and 1 1/2 cups of mozzarella cheese.

Transfer to casserole dish and sprinkle remaining cheese over the top.

Cover tightly with foil and baked at 350 degrees for about 30 minutes.


Your image's ALT text goes here




2 cups shredded cooked chicken breasts ( or can use left over turkey)

1 can (14 oz.) artichoke hearts, drained, chopped ( can use 1 can sliced musrooms, drained and dried)

1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese , divided

1/2 cup KRAFT Grated Parmesan Cheese

1/2 cup chopped drained oil-packed sun-dried tomatoes

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup milk

1/2 tsp. garlic powder

1/4 cup tightly packed fresh basil, chopped, divided

12 lasagna noodles, cooked


HEAT oven to 350°F.

COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.

SPREAD half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture.

Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.

BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve


Your image's ALT text goes here



1 c buttermilk

2 c Italian style bread crumbs

1 pkg store bought cheese ravioli

¼ grated parmesan cheese

1 store bought marinara sauce , heated

Put 2 inches of oil in deep frying pan

Dip ravioli in buttermilk & then bread crumbs

Place on baking sheet

Fry in batches, drain on a paper towel

While still hot, top with parmesan cheese

Serve with warm sauce.

* sometimes I go to Boston Pizza and get a side on Bolognese

For the dipping sauce. EXCELLENT




Your image's ALT text goes here



1 lb. lean ground round

2 T butter

1 T olive oil

1 medium onion, diced

1 540ml Aylmer Italian tomatoes

¼ C  ketchup

2T corn starch

2T water

10 lasagna noodles

Mozzarella cheese

Provolone cheese

Put butter and olive oil in a saucepan, add diced onions till transparent 

Set onions aside

Brown meat until there is no longer pink

Add juice of tomatoes and onions

With a immersion blender beat the tomatoes add to pot

Add ketchup and simmer for 20 minutes, scraping bottom of pot

*if sauce is to runny mix cornstarch and water and add to boiling sauce 

Start with sauce on bottom of dish

Add noodles and repeat till top and end with sauce

Cover with foil and bake at 350 for 20 min

Remove foil add cheese and bake till melted


Your image's ALT text goes here




Bolognese sauce

3 tbsp. butter

4 tbsp. olive oil

2 small onions, chopped

4 carrots, diced

4 stalks celery, diced

2 pounds ground beef

2 (14 ounce) cans diced tomatoes

2 (14 ounce) cans puréed tomatoes

1 heaping tbsp. finely chopped rosemary

1 heaping tbsp. finely chopped thyme

2 tsp. dried chili flakes, or to taste

Salt and freshly ground pepper, to taste


10 to 12 fresh lasagna sheets

1 1/2 cups grated Parmesan cheese

1 (12 ounce) ball of mozzarella, grated

1 to 2 tbsp. butter (optional)

Handful chopped Italian parsley, for garnishing (optional)


Bolognese sauce

In a large Dutch oven or saucepan, heat butter and oil over medium heat. When oil is hot, add onions and cook until softened, about 5 minutes. Add the carrots and celery and continue to cook until they begin to soften, about 5 minutes.

Increase heat to medium high. Add ground beef, salt and pepper. Stir, to break up the meat. Cook until meat browns, about 12 to 15 minutes. Add chili flakes, herbs, diced tomatoes and puréed tomatoes. Bring to a boil. Reduce heat to low and let simmer, about 40 to 45 minutes.


Preheat oven to 375 degrees F.

Cook lasagna sheets according to package directions. Trim sheets as needed to fit a 9-inch x 13-inch baking pan.

Cover the bottom of the baking dish with a little sauce. Add one layer of lasagna sheets. Cover with a good amount of Bolognese sauce. Sprinkle with a little Parmesan and mozzarella. Dot with a few tsp. of butter, if desired. Repeat to make5 to 6 layers.

Cover lasagna with foil. Bake lasagna, covered, for first 30 minutes. Remove foil, and bake uncovered, until filling bubbles, cheese melts and top of lasagna is golden brown, about 30 minutes more. Total cooking time is 1 hour. 

Let lasagna stand 15 minutes before serving. Finish with fresh chopped parsley


Your image's ALT text goes here



1 clove garlic, crushed

2 tsp olive oil

1 small onion, chopped

½ cup dry white wine

2 cups chicken broth , homemade or bought low sodium 

2-5 oz. cans baby clams

1-7 oz can crab meat

1-4oz can shrimp (fresh is better)

Scallops (optional) I do the shrimp & scallops 

Fresh ground pepper

3 dashes Tabasco (optional)

1 tsp oregano

6 oz cream cheese

Linguini noodles

Grated parmesan cheese

Fresh chopped parsley

In a 4 quart saucepan, saute garlic in hot oil, add onions and saute until soft.

Add wine and chicken broth, then clams and liquid. Add seafood, pepper

Tabasco and oregano. Simmer 10 minutes. Add cream cheese. Cook noodles

And add to sauce. Let pasta rest in sauce 3 to 4 minutes. Serve on warm

Platter, sprinkle with parmesan and parsley. 

Note if using fresh shrimp & scallops you want to simmer just long enough till they are almost cooked they will cook farther as pasta rests.


Your image's ALT text goes here



 In a frying pan add

Olive oil

Large shrimp

Lobster ( shelled )




White wine


Fresh basil

Chopped tomato

Salt & pepper

Marinara sauce

Calamari ( last as to not over cook it )

Add in pasta, mix well

Pad of cold butter and top with cheese

NOTE: use pan big enough for sea food and pasta. Can be made for one or a party of 6 . 

The key is to every thing ready when you start cooking.


Your image's ALT text goes here



Linguine , cooked as per directions on box

2 cups snap peas

1T butter

Italian dressing

Large shrimp peeled and deveined ( fresh or frozen)

½ c cream cheese ( herb and garlic or any combo you like) I use garden vegetable ( ½ of 250-g tub)

2/3 c chicken broth

2 T parmesan cheese

1 T chopped parsley

Cook pasta add snap peas to the last 2 minutes of cooking

Put butter into skillet add shrimp and dressing ( do not over cook) till pink

Remove from pan and add cream cheese and broth (Do not let sauce boil)

When the cheese and broth have melted add drained pasta, peas and shrimp

Serve in a large bowl and top pasta with parmesan and parsley

* may cut recipe in half for 2 people this will serve 4



Your image's ALT text goes here