Robin's Random Recipes

I can't believe I've made it this long without posting a lasagna! Well, I can since it's one of the few things I make without a recipe.

1 lb sausage, browned
1 jar (yes, jar, I know) spaghetti sauce, I prefer Barilla's marinara
dry red wine

16 oz. ricotta
1 egg
1/2 c. freshly grated Parmesan (divided)
fresh chopped oregano & basil, if available
salt & pepper

1 lb mozzarella, shredded
1 lb Barilla no-boil lasagna noodles

You can use non-no-boil noodles, or other brands of no-boil, but I vastly prefer Barilla.

Preheat oven to 350F, spray 9x13 baking pan with Pam.

Drain the sausage, add the spaghetti sauce, and simmer for 5-10 minutes. Add a healthy splash of wine and simmer for another five minutes. Set aside.

Combine ricotta, egg, half the parmesan, herbs, salt, and pepper.

Combine mozzarella & remaining parmesan.

Ladle a half cup of sauce into the pan, top with three noodles.
Top the noodles with half the ricotta mixture, 1/3 the sauce, and 1/3 the cheeses. Top with three more noodles, then repeat the last layer. Top with three more noodles, the remaining sauce, and the remaining cheese. Be sure the noodles are completely covered with sauce or you'll have unpleasantly crispy edges.

Cover tightly with tin foil and bake for 45 minutes. Remove the foil and bake for another ten minutes to brown. Let sit for ten minutes, and enjoy! We like it with garlic bread, red wine, and a salad.

From Good Eats

1/2 pound elbow or corkscrew macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1/2 teaspoon kosher salt
Fresh black pepper
1/2 teaspoon dry mustard
10 ounces sharp cheddar, shredded

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

This is from Cook's Illustrated and is basically the recipe I grew up on, with the addition of garlic. I've tweaked the technique a bit to temper the eggs and make it more difficult to curdle.

2 tbs extra-virgin olive oil
1/2 pound bacon (6 to 8 slices), cut crosswise into 1/4-inch pieces
3 eggs
3 ounces Parmesan cheese , finely grated (1 cup)
3 small cloves garlic , minced
1 pound spaghetti
Table salt and ground black pepper (see note)

Cook spaghetti, reserving a cup of cooking water.

Meanwhile, heat oil in large skillet over medium heat until shimmering, but not smoking. Add bacon and cook, stirring occasionally, until lightly browned and crisp, about 8 minutes. Remove from heat and cover to keep warm. Beat eggs, cheeses, and garlic together with fork in small bowl. Slowly stir in about 1/3 cup of the hot pasta cooking water to temper the eggs.

Return drained pasta to pot; pour egg mixture over hot pasta stirring constantly. Sprinkle with 1 teaspoon sea salt flakes or 3/4 teaspoon table salt; toss well to combine. Pour bacon mixture over pasta, season generously with black pepper, and toss lightly to combine. Serve immediately.

From While the Pasta Cooks.

This one's been a family favorite for years and is (somewhat disturbingly) one of the few dishes I no longer consult a recipe for.

1 lb pasta (I prefer shells)
1 jar marinated artichoke hearts, diced into bite-size pieces
2 large tomatoes, diced
8 oz feta, crumbled
2 tbs extra virgin olive oil
1 tbs minced parsley
1 tbs minced basil

Cook the pasta. Add remaining ingredients, including the artichoke marinade.

From an old Real Simple.

This recipe has you make a "double batch", then pull out the extra, add some tomato sauce & cheese, and freeze it for a casserole at a later date. If I'm going to go to the trouble of roasting vegetables I double the recipe and freeze a bunch of casseroles. A chest freezer's a necessity in that case. I highly recommend Glad Ovenware.

1/2 c olive oil
2 tbs balsamic vinegar
1.5 tsp kosher salt
freshly ground black pepper
3 med zucchini halved lengthwise
3 med eggplant halved lengthwise
1 large onion, peeled and quartered
1 16 oz box ziti or penne
4 large garlic cloves, minced
1 tbs oregano
1 tbs mint
3 large tomatoes, chopped
1 7-oz package feta, crumbled
freshly grated Parmesan

1 cup prepared tomato sauce (I like Barilla)
1/2 tsp red pepper flakes
8 oz mozzarella, shredded

Heat the broiler. In a small bowl, whisk together 2 ts of the oil with the vinegar, 1 tsp of the salt, and a few grinds of pepper and brush the mixture on the cut sides of the zucchini, eggplants, and onion. Arrange them cut-side up on a large, shallow baking pan.

Broil the vegetables 6" from the heat for 8-10 minutes on each side, until browned and fork-tender. Slice the zucchini. Dice the eggplant into 1" cubes. Coarsely chop the onion.

Cook the pasta. After draining add the remaining oil to the pan along with the garlic and cook over low heat until the garlic appears translucent. Stir in the oregano and mint. Add the cooked pasta, broiled vegetables, tomatoes, and feta. Set aside half the pasta (see below). Season with remaining salt, more pepper, and serve with Parmesan.

To prepare casseroles for freezer:

Combine the reserved pasta, tomato sauce, and pepper flakes. Distribute among 8" pans: 2 for a single batch, five for a double. Sprinkle with mozzarella. Cover with plastic wrap, pressing down tightly. Top with pan lid. Freeze.

To cook, remove lid & plastic wrap and top with foil. Bake at 350F for one hour (or allow the pasta to thaw in the fridge overnight and bake, covered, for 30 minutes). Uncover and bake for 15 to 20 minutes more or until the cheese is melted and golden and a knife inserted in the center for 5 seconds comes out hot.