Lu's Recipe Extravaganza

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Baked Pasta
Baked Rigatoni with Ham Baked Ziti Chicken & Broccoli Lasagna Lasagna Al Forno
Sausage Stuffed Manicotti Seafood Stuffed Shells Simple Stuffed Shells Traditional Cannelloni

Pasta Sauces
Bacon and Ricotta Penne Basic Meat Sauce Cajun Chicken Rotini Cajun Shrimp Pasta
Creamy Chicken & Basil Fussili Fettucine with Herbed Shrimp Spaghetti with Clam Sauce Spicy Arrabiata Sauce

Baked Rigatoni with Ham

3 tablespoons butter, divided
1/4 cup fine dry breadcrumbs
8 ounces rigatoni pasta, uncooked
2 tablespoons all-purpose flour
2 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounces cooked ham, diced
4 ounces mozzarella cheese,shredded
2 ounces provolone cheese, shredded
2 ounces fontina cheese, shredded
1/4 cup parmesan cheese, freshly grated

  1. Melt 1 tablespoon butter in a small saucepan over low heat. Add breadcrumbs, and toss well. Set aside.
  2. Cook pasta according to package directions; drain well. Set aside, and keep warm.
  3. Melt remaining 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in salt and pepper. Add ham and cheeses, stirring until cheeses melt.
  4. Add cooked pasta to cheese mixture; stir well. Pour into a buttered 2-quart baking dish. Cover and bake at 375 degrees for 25 minutes or until bubbly. Uncover and sprinkle with breadcrumb mixture. Bake 7 additional minutes or until golden.

Baked Ziti

1 pound dry ziti pasta
1 onion, chopped
1 pound ground beef
2 26 ounce jars spaghetti sauce
6 ounces Provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese , shredded
2 tablespoons grated Parmesan cheese

  1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
  2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
  3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
  4. Layer as follows:
  5. 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
  6. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Chicken & Broccoli Lasagna

4 tablespoons butter
4 tablespoons flour
2 cups milk
1 cup chicken broth
3 eggs
1/2 cup parmesan cheese
1/2 teaspoon salt
1 pinch nutmeg
1 pinch ground red pepper
lasagna noodles
2 tablespoons butter
1 cup chopped onion
1 teaspoon minced garlic
1 1/2 cups diced chicken
1 bag frozen broccoli cuts
1/4 cup parsley
1 pound mozzarella, sliced thin
1/4 cup parmesan cheese

  1. Sauce: Melt butter, stir in flour. Add milk, whisk until smooth. Stir in broth. Cook, stirring constantly, until thick.
  2. Beat eggs in separate bowl, add small amount of sauce; then combine egg mix with all sauce.
  3. Stir in cheese and seasonings.
  4. Cook noodles.
  5. Sauté chicken in butter with onion and garlic. Stir in broccoli, cook 5 min. until tender. Add seasonings.
  6. Layer in 9 x 13 pan: sauce, mozzarella, noodles, chicken. Repeat. Finish with cheese. Freeze.
  7. Bake 350 for 50 min, until bubbly.

Lasagna Al Forno

1 2/3 pounds lean ground beef
1 1/2 cups chopped onion
1 1/2 cups chopped mushrooms
1/2 cup diced green pepper
4 cloves garlic, minced
1/4 cup white wine
3 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
28 ounces canned tomatoes, undrained
6 ounces tomato paste
1 cup torn spinach
2 tablespoons chopped fresh oregano
3 tablespoons chopped fresh basil
2 teaspoons dried parsley
1/4 teaspoon black pepper
1 1/8 pounds ricotta cheese
1 large egg,lightly beaten
pre-cooked lasagna noodles -- for 3 layers
1 cup shredded provolone cheese -- 4 oz

  1. In large saucepan over medium, cook beef until browned, stirring to crumble well. Drain fat and wipe drippings from pan. Return beef to pot and add onions, mushrooms and green pepper. Saute 5 mins and add garlic. Continue cooking until vegetables are tender.
  2. Add next 6 ingredients (wine through tomato paste) and stir well. Bring to boil, reduce heat, and simmer 10 mins, stirring occasionally.
  3. In medium bowl, combine spinach through egg white.
  4. In sprayed 9x13" dish, spread 1/2 cup tomato mixture. Top with 1/3 lasagna noodles, half of ricotta mixture, 2-1/2 cups tomato mixture, and 1/3 cup provolone. Repeat layers. Top with remaining noodles, remaining tomato mixture, and remaining provolone.
  5. Cover and bake at 350F for 35 mins. Uncover and bake an additional 10-15 mins. Let stand 10 mins before serving.

Sausage Stuffed Manicotti

20 Manicotti
water for boiling
*** Filling ***
1 pound Hot Italian sausage
2 eggs
2 cups mozzarella cheese, grated
1/2 cup fresh parmesan cheese, grated
1 cup cottage cheese
1/4 cup dry bread crumbs
10 oz frozen spinach, thawed
salt and pepper
1/8 teaspoon nutmeg
1/4 teaspoon garlic powder
*** Tomato Sauce ***
28 ounces canned plum tomatoes
1 cup onion, chopped
1 bay leaf
1/2 teaspoon oregano
1/2 teaspoon basil
5 1/2 oz tomato paste
1/4 cup evaporated milk
1/2 cup mozzarella cheese, grated
1/4 cup fresh parmesan cheese, grated

Instructions: FILLING:
  1. Remove sausage from casings and scramble fry. Set aside.
  2. In a large bowl, beat the eggs lightly, add the remaining filling ingerdients and then the sausage; mix well and set aside.
  3. In a large pot saute the chopped onions, add the stewed tomatoes, seasonings, tomatoe paste and about 1/4 cup of water.
  4. Simmer covered for 25 minutes until thick. (watch as you may need to add a bit more water). Turn off heat and stir in evaporated milk.
  5. Cook manicotti in boiling water, oil and salt for about 6 minutes; just until tender. Drain and rinse with cold water.
  6. While manicotti is still warm, fill shells with sausage cheese filling. Do not overstuff of they will break. I also found that keeping my
  7. hands wet with cold water help the stuffing process as the filling doesn't stick to your hands.
  8. Pour enough sauce to cover the bottom of a large baking dish. Place filled manicotti shells in the dish and top with remaining tomato sauce.
  9. Cover with tin foil and bake at 350 degrees for 25 minutes.
  10. Sprinkle with remaining mozzarella and parmesan cheese and bake another 8-10 minutes until bubbly and heated through.

Serve 2-3 manicotti per person.

This dish holds well. You can make it a day in advance and keep it in the refirgerator, and pop it in the freezer for up to 3 months.

Seafood Stuffed Shells

24 Jumbo Shells (24 to 30)
12 oz. crab meat
1 tbsp. green pepper, finely chopped
1 tbsp. red onion, finely chopped
3 tbsp. butter, divided
1/2 tsp. pepper
1 tsp. Old Bay Seasoning
1 egg, beaten
2 cups milk, divided
1/2 cup mayonnaise
2 tbsp. flour
1/2 cup grated Parmesan cheese

  1. Preheat oven to 350 degrees.
  2. Cook pasta according to package directions. While pasta is cooking, sauté green pepper and onion in 1 tsp. butter until tender.
  3. Combine the crab meat, spices, egg, 2 tbsp. milk, vegetables, and mayonnaise. Spoon mixture into shells.
  4. Spray the bottom of a 9 x 13 casserole dish with cooking spray, place stuffed shells in dish in a single layer.
  5. Melt 2 tbsp. of butter in saucepan. Over low flame, stir in flour with a wire whisk and gradually add 1-1/2 cups of milk. When sauce is smooth, stir in Parmesan cheese. Drizzle sauce over shells. Sprinkle top with Old Bay seasoning.
  6. Bake for 30 minutes or until bubbling.

Simple Stuffed Shells

32 whole jumbo pasta shells
1 pound Italian sausage (hot or sweet), cooked and drained
10 ounces frozen chopped spinach,thawed and drained
4 whole eggs, beaten
2 Cups ricotta cheese
2 Cups shredded mozzarella cheese
2 Cups shredded cheddar cheese
3 Cups spaghetti sauce

  1. Cook pasta shells according to package directions. Drain and rinse with
  2. cold water and drain again.
  3. Combine remaining ingredients, except spaghetti sauce, in a large bowl and mix well. Fill each pasta shell with 3 tablespoons of filling. Place in a baking dish and top with spaghetti sauce. Bake at 350 degrees until heated through, about 30 minutes.


To freeze: Freeze before baking. You may freeze individually wrapped shells without sauce, or freeze sauce-topped shells in baking dish.

Traditional Cannelloni

1 pound ground beef
1/2 pound sweet italian sausage
12 cannelloni
1/2 cup onion, chopped
1/2 cup red pepper, finely chopped
2 cloves garlic, minced
1 32 ounces spaghetti sauce, divided
1/2 teaspoon oregano, crushed
1/4 teaspoon salt
1/8 teaspoon thyme, crushed
1/8 teaspoon pepper
1 1/3 cups shredded mozzarella cheese, divided
1/2 cup shredded provolone cheese, divided
1/2 cup ricotta cheese
1/4 cup parlsey, chopped
2 tablespoons grated parmesan cheese
2 egg yolks

  1. In large skillet, cook beef over medium heat until browned. With slotted spoon, remove from skillet. Add sausage to skillet. Cook, stirring occasionally, 12 to 15 minutes until well browned; remove from heat.
  2. Meanwhile, cook cannelloni according to package directions. Preheat oven to 350 degrees. Drain and discard all but 1 tablespoon drippings from skillet. Add onion, red pepper and garlic to drippings from skillet; cook, stirring occasionally, 4 minutes or until soft.
  3. Drain cannelloni. Rinse under cold water, drain again. Return beef and sausage to skillet along with 1/2 cup of the sauce, oregano, salt, thyme and pepper. Cook, stirring occasionally, 5 minutes. Remove from heat. Stir in 2/3 cup of the Mozzarella cheese, 1/4 cup of Provolone cheese, Ricotta Ricotta cheese, parsley, Parmesan cheese and egg yolks; mix well. Fill Cannelloni, using a heaping 1/3 cup filling per shell. Spread 1/2 cup of the sauce in bottom of 13 x 9 baking dish. Place Cannelloni in dish. Pour remaining sauce over top.
  4. Cover and bake 30 minutes. Remove cover. Sprinkle with remaining 2/3 cup Mozzarella and 1/2 cup Provolone cheeses. Bake uncovered, 15 minutes or until bubbly.

Serves: 6

Bacon and Ricotta Penne

1 lb penne pasta
2 Tablespoons olive oil
1 small onion, (1/2 cup), diced
3 bacon slices
1 Tablespoon fresh parsley
15 ounces ricotta cheese
1/4 cup grated fresh Parmesan cheese
1/2 teaspoon dried basil
1/4 cup hot water, from pasta pot
salt and pepper to taste

  1. Place penne in 3 quarts of already boiling, unsalted water and cook until tender, 11 to 13 minutes.
  2. Meanwhile, heat the oil in an 8-inch or larger nonstick skillet, over low heat. Peel and dice the onion and add it to the skillet.
  3. Coarsely chop the bacon, add it to the skillet and cook until the onion is tender and the bacon is not quite crisp, about 3 minutes. While the onion and bacon cook, chop the parsley, if using.
  4. Using a slotted spoon, remove bacon and onion to a 3-quart or larger servig bowl. To the bowl add the ricotta, the 1/4 c parmesan cheese, parsley, basil, and hot cooking water from the pasta pot. Stir well
  5. and set aside.
  6. Drain penne well and pour half immediately into the bowl with the ricotta mixture. Stir well to mix, then add the remaining penne and stir well again. Season with salt and pepper and serve, passing
  7. extra Parmesan at the table.


Basic Meat Sauce

1 Tablespoon olive oil
1/2 cup chopped onion
2 cups sliced mushrooms
3/4 pound lean ground beef
1/2 cup dry white wine
1 can (28 oz.) Italian plum tomatoes
1/2 cup water
3/4 teaspoon salt
1/2 teaspoon pepper

  1. Heat oil in large nonstick skillet. Add onion; cook until softened, 4
  2. minutes. Add mushrooms; cook until liquid evaporates, 5 minutes.
  3. Add beef; cook, breaking up clumps, until browned. Add wine; cook until wine evaporates. Add tomatoes with their liquid, water, salt and pepper; simmer uncovered, stirring occasionally until sauce thickens, about 15 minutes.
  4. Toss with cooked pasta of choice and serve. Sprinkle with freshly grated parmesan cheese at the table.

Cajun Chicken Rotini

3/4 pound rotini, cooked according to pkg
2 tablespoons butter
2 skinless boneless chicken breast halves, sliced 1/2" thick
3 cloves garlic, minced
1 bunch green onion, chopped
3 tablespoons cajun seasoning, *adjust as needed
1 teaspoon ground white pepper
1 teaspoon freshly ground black pepper
1 teaspoon ground red pepper
8 ounces heavy cream
1 green bell pepper, julienned
1 red bell pepper, julienned
8 ounces fresh mushrooms, quartered
3/4 cup parmesan cheese, grated

  1. Cook rotini according to package directions. Drain; set aside.
  2. Meanwhile, melt butter in a large skillet over medium-high heat. Add chicken. Cook, stirring frequently, until browned, about 5 to 8 minutes. Add garlic, onions, blackening/cajun spice and ground peppers.
  3. Add bell peppers and mushrooms; stir to combine. Cover and cook for 5 minutes.
  4. Uncover; stir in Parmesan cheese. Combine sauce with cooked rotini and serve.
  5. Stir in cream and let simmer another 2-3 minutes. Stir in parmesan cheese. Remove sauce from heat, stir in cooked rotini and serve immediately.

Cajun Shrimp Pasta

3/4 package angel hair pasta
3 tablespoons butter
1 small onion, sliced
1 large red pepper, julienne
2 1/3 cups heavy cream
1/3 cup chopped green onions
10 ounces shrimp, peeled and deveined
1 1/2 Tablespoons Cajun Seasoning

  1. In a large saute pan, heat butter over medium heat until melted. Saute the red peppers and onions until tender, 3-4 minutes.
  2. Stir in the Cajun seasoning and heavy cream. Cook until sauce is reduced by half.
  3. Meanwhile, in a large pot of boiling salted water, cook angel hair pasta until al dente. Drain, and keep warm.
  4. Add the green onions and shrimp to the cream mixture. Cook until shrimp are pink, about 4 minutes. Serve over pasta.

Serves: 4

Creamy Chicken & Basil Fussili

6 ounces uncooked rainbow rotini
--spiral pasta about 2 cups
2 cups frozen cut broccoli
1 cup lowfat sour cream
2 teaspoons all-purpose flour
1/2 cup milk
1 1/2 cups diced cooked chicken breast
3/4 teaspoon dried basil leaves
4 1/2 ounces sliced mushrooms
4 tablespoons grated Parmesan cheese

  1. In large saucepan or Dutch oven, cook rotini to desired doneness as
  2. directed on package, adding broccoli during last 5 minutes of cooking time.
  3. Meanwhile, in medium saucepan, combine sour cream and flour; blend well.
  4. Stir in milk. cook over medium heat, stirring constantly, until hot but not boiling. Stir in chicken, basil, mushrooms and 3 tablespoons of the cheese. Cook until thoroughly heated.
  5. Drain rotini and broccoli; return to saucepan. Add chicken mixture; toss to coat. Place mixture in serving dish or on serving platter; sprinkle with remaining 1 tablespoon cheese.

Fettucine with Herbed Shrimp

12 ounces shrimp, peeled & deveined
6 ounces fettucine
2 cups sliced fresh mushrooms
1 large onion, chopped (1 cup)
2 cloves garlic, minced
1 tablespoon olive oil or cooking oil
1/4 cup dry white wine
1 tablespoon instant chicken bouillon granules
1 tablespoon snipped fresh basil or 1 teaspoon dried
1 1/2 teaspoons snipped fresh oregano or 1/2 teaspoon dried
1 teaspoon cornstarch
1/8 teaspoon pepper
2 medium tomatoes, peeled, seeded, chopped
1/4 cup grated Parmesan cheese
1/4 cup snipped parsley

  1. Thaw shrimp, if frozen. Cut shrimp in half lengthwise, set aside.
  2. Cook pasta according to package directions. Drain; keep warm.
  3. Meanwhile, in a large saucepan cook mushrooms, onion, and garlic in
  4. hot oil until onion is tender but not brown.
  5. In a small mixing bowl stir together wine, bouillon granules, basil,
  6. oregano, cornstarch, and pepper. Add to saucepan. Cook and stir until
  7. thickened and bubbly.
  8. Add shrimp to wine mixture. Cover and simmer about 2 minutes or until
  9. shrimp turn opaque. Stir in tomatoes; heat through.
  10. Spoon the shrimp mixture over pasta. Sprinkle with Parmesan cheese and
  11. parsley. Toss to mix.

Spaghetti with Clam Sauce

1 Pound Spaghetti
3 Pounds Littleneck Clams, scrubbed
3 Cloves Garlic, minced
1/3 Cup Extra Virgin Olive Oil
1/2 Cup Dry White Wine
1 pinch red pepper flakes
Salt & Pepper to taste
1/2 Cup Freshly Chopped Parsley

  1. Cook the pasta in salted boiling water until al dente. Meanwhile, in a medium saucepan, heat the oil. Add the garlic and chile pepper and cook for just about 1 minute.
  2. Add the parsley, clams and wine, and cook over medium heat until the clams open, about 5 minutes.
  3. Shake the pan occasionally to ensure even heat distribution. Discard any clams that do not open. Set aside 12 clams for garnish. Remove clams from shells; return to wine sauce.
  4. Drain the pasta, reserving a small cup of pasta water. Add the pasta to the clams and mix well, adding a little of the pasta water if the mixture seems dry.
Spicy Arrabbiata

1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic, minced
3/8 cup red wine
1 tablespoon white sugar
1 tablespoon chopped fresh basil
1 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 tablespoon lemon juice
1/2 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
28 ounces canned diced tomatoes, with juice
2 tablespoons chopped fresh parsley
1 pound penne, cooked

  1. Heat oil in a large skillet over medium heat. Saute onion and garlic in oil for 5 minutes.
  2. Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
  3. Stir in parsley. Ladle over cooked Penne.




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