Baked Macaroni and Cheese with Sausage and Peppers – includes the Italian classic of Sausage and Peppers baked into mac and cheese.

Fusilli can be substituted for the rotini. Some popular brands of sausage come in packs that range from 14 to 19 ounces; this recipe will work well with any amount of sausage in that range. Use a 10-ounce block of American cheese from the deli counter rather than presliced cheese.

Serves 8-10

INGREDIENTS
1 pound rotini
½ teaspoon table salt, plus salt for cooking pasta
1 tablespoon unsalted butter
1 pound hot or sweet Italian sausage, casings removed
2 bell peppers (1 red and 1 green), stemmed, seeded, and sliced thin
1 onion, halved and sliced thin
2 tablespoons all-purpose flour
1½ cups heavy cream
1¼ cups whole milk
10 ounces American cheese, shredded (2½ cups)
10 ounces fontina cheese, shredded (2½ cups), divided
4 ounces Parmesan cheese, shredded (11/3 cups)
2 tablespoons Dijon mustard
2 teaspoons pepper
2 teaspoons paprika
2 teaspoons fennel seeds (optional)

INSTRUCTIONS

Adjust oven rack to upper-middle position and heat oven to 375 degrees. Bring 4 quarts water to boil in Dutch oven. Add pasta and 1 tablespoon salt and cook until just al dente. Drain pasta; set aside.

Add butter to now-empty pot and melt over medium-high heat. Add sausage and cook, breaking up meat with wooden spoon, until sausage begins to render its fat, about 2 minutes. Stir in bell peppers, onion, and salt and cook until sausage is no longer pink and vegetables are softened, 5 to 7 minutes. Transfer 1 cup sausage mixture to small bowl; set aside.

Stir flour into remaining sausage mixture in pot and cook for 1 minute. Stir in cream and milk, bring to boil, and cook until sauce is thickened, about 2 minutes. Add American cheese, 1 cup fontina, Parmesan, mustard, and pepper and cook, stirring constantly, until cheese is completely melted, about 1 minute. Off heat, stir pasta into sauce until thoroughly coated.

Transfer pasta mixture to 13 by 9-inch baking dish and spread into even layer. Sprinkle with remaining 1½ cups fontina; reserved sausage mixture; paprika; and fennel seeds, if using.

Bake until topping is lightly browned and filling is bubbling, 18 to 20 minutes. Let cool for 20 minutes. Serve.

TO MAKE AHEAD
Fully assembled casserole, prepared through step 4, can be wrapped tightly in plastic wrap and refrigerated for up to 2 days. When ready to serve, remove plastic and bake until heated through, 40 to 45 minutes.

Pasta Ncasciata is a hearty baked pasta dish that is packed with tender eggplant, melty caciocavallo cheese, and crushed tomatoes.

In Sicily, ’ncasciata has many variations. Chef Michael Gulotta’s version combines tender eggplant, buttery caciocavallo cheese, and crushed tomatoes with al dente rigatoni. Baking the eggplant rounds rather than frying them cuts down on the prep time.​

Serves 8

foodandwine.com

INGREDIENTS
1 pound uncooked rigatoni
2 small eggplants (about 1 1/2 pounds), unpeeled, stemmed, and sliced crosswise into 1/4-inch-thick rounds
5 1/2 teaspoons kosher salt, divided
6 tablespoons olive oil, divided
12 ounces ground pork
1 medium-size (10-ounce) yellow onion, chopped (about 1 3/4 cups)
8 garlic cloves, finely chopped (about 3 tablespoons)
2 (28-ounces) cans whole peeled San Marzano tomatoes, crushed by hand and juices reserved
2 tablespoons tomato paste
2 teaspoons granulated sugar
1 cup fresh or frozen sweet peas (optional)
12 large basil leaves, thinly sliced (about 1/3 cup), plus more for garnish
8 ounces caciocavallo or provolone cheese, grated (about 2 cups)
2 1/2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)

INSTRUCTIONS
Preheat oven to 425°F. Bring a large pot of salted water to a boil over high. Add pasta, and cook according to package instructions for al dente. Drain well, and spread pasta in an even layer on a rimmed baking sheet. Set aside until ready to use.

While pasta cooks, arrange eggplant rounds evenly on a paper towel–lined baking sheet; sprinkle 2 teaspoons salt over both sides of eggplant rounds. Let stand 10 minutes. Pat dry with paper towels.

Brush 2 tablespoons oil evenly on 2 baking sheets. Arrange eggplant rounds in a single layer on baking sheets, and brush 2 tablespoons oil evenly over eggplant rounds. Roast in preheated oven until softened and starting to brown, about 20 minutes. Remove from oven, and set aside until ready to use. Reduce oven temperature to 350°F.

While eggplant roasts, heat remaining 2 tablespoons oil in a large saucepan over medium-high. Add pork and 1/2 teaspoon salt; cook, stirring to break up meat into small pieces, until pork is browned, about 8 minutes. Add onion and garlic; cook, stirring occasionally, until softened, about 4 minutes. Stir in crushed tomatoes and juices, tomato paste, sugar, and remaining 3 teaspoons salt; bring to a simmer over medium-high. Reduce heat to medium-low to maintain a simmer. Simmer, stirring occasionally, until tomatoes have broken down completely into sauce, about 20 minutes. Remove from heat. Fold in cooked pasta, peas (if using), and sliced basil.

Spread half of the pasta mixture (about 6 cups) in bottom of a 13- x 9-inch baking dish. Top with half of the eggplant and 1 cup caciocavallo. Repeat layers once with remaining pasta mixture, remaining eggplant, and remaining caciocavallo. Sprinkle evenly with Parmigiano-Reggiano.

Cover baking dish with parchment paper, and wrap tightly with aluminum foil. Bake at 350°F until filling is bubbly around the edges and in center (you will need to unwrap the baking dish to check), about 30 minutes. Remove foil and parchment paper, and bake until cheese is golden and bubbly, 10 to 12 minutes. Remove from oven. Garnish with additional basil, and serve.

Veggie Loaded Mexican Lasagna includes leeks, spinach, mushrooms, corn, zucchini, poblano. Instead of an Italian sauce, make salsa roja.

Serves 6-8

patijinich.com

INGREDIENTS
For the Spinach and Mushroom filling:
1 pound baby spinach
2 tablespoons olive oil
2 tablespoons unsalted butter
1 leek halved, rinsed, thinly sliced (about 2 cups)
14-16 scallions white and light green parts thinly sliced (about 1 ½ cups)
2 garlic cloves peeled and finely chopped or pressed
8 ounces mushrooms cleaned and sliced
2 teaspoons kosher or sea salt or to taste
Freshly ground black pepper
2 eggs lightly beaten
2 cups requesón or ricotta cheese

For the Zucchini, Poblano and Corn filling:
2 zucchinis (about 1 pound) diagonally and thinly sliced to about 1/8”
1 1/2 teaspoons kosher or sea salt or to taste, divided
Freshly ground black pepper to taste
4 tablespoons olive oil divided
2 tablespoons unsalted butter
1 1/2 large white onions halved, slivered
4 poblano peppers roasted, sweated, cleaned, peeled and cut into julienne or slices
1 ear of corn kernels shaved off (about 1 cup)

For the Salsa Roja (makes about 4 cups):
2 pounds ripe tomatoes
2 garlic cloves
1 serrano or jalapeño chile more to taste
1 1-inch thick slice of a large white onion (about 2 ounces), peeled
1 teaspoon kosher or sea salt or to taste
3 tablespoons tomato paste
1 tablespoon vegetable oil
1 cup chicken or vegetable broth

To assemble the Lasagna:
2 tablespoons unsalted butter for greasing baking dish
1 pound lasagna noodles
2 cups grated Oaxaca or mozzarella cheese
1 cup (8 ounces) grated Cotija cheese or Parmigiano Reggiano

INSTRUCTIONS
To make the spinach and mushroom filling:
Bring salted water to boil in a medium saucepan. Once it is boiling, add the spinach and cook just for a minute, until it completely wilts. Drain and squeeze out as much water as possible with cheesecloth, a clean kitchen towel, or a wooden spoon. When cool enough to handle, coarsely chop and set aside.

Heat the olive oil and butter in a large skillet over medium heat, add the leek and scallions and cook for 4 to 5 minutes, until softened. Add the garlic, stir, and cook for a minute, until fragrant. Raise the heat to medium high, wait a minute, and add the sliced mushrooms. Sprinkle in a teaspoon salt and black pepper, let them brown for a minute or two, and continue to cook until they let out their juices and begin to brown again, 4 to 5 minutes more. Once their juices have almost evaporated, add the chopped spinach, mix well, and continue cooking for another 4 to 5 minutes, until all the spinach juices evaporate. Turn off the heat, set aside, and let cool to room temperature.

In a small bowl, beat the eggs, add the requeson or ricotta cheese, the remaining teaspoon salt, and mix well. Combine with the spinach and mushroom mixture and set aside.

To make the zucchini, poblano and corn filling:
Heat 2 tablespoons of olive oil in a large nonstick skillet set over medium-high heat and season the zucchini slices with about ½ teaspoon salt and pepper to taste. Once the oil is hot, working in batches, brown the zucchini slices for a minute or so per side and transfer to a platter covered with paper towels. Set aside when you are done.

Reduce the heat to medium, add 2 more tablespoons of olive oil and the butter. Once the butter has melted, stir in the onions. Cook, stirring occasionally and scraping the bottom of the pan, for 7 to 8 minutes, until they have completely wilted and have browned around the edges. Add the poblano pepper strips and 1 teaspoon salt, stir, and continue to cook for another couple minutes. Make room in the middle of the pan, add the corn kernels and cook for a couple minutes, stirring to combine with the rest of the mix. Remove from the heat and taste for salt, adding more if need be. Set aside.

To make the salsa roja:
Place the tomatoes, garlic and chiles in a medium saucepan, cover with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer for about 10 minutes, until the tomatoes are cooked and mushy. Place the tomatoes, garlic and chiles into a blender, along with the onion and salt and process until completely smooth.

Heat the oil in medium saucepan set over medium heat. Once the oil is hot, pour in the pureed tomato mixture, cover partially with a lid and simmer for 5 minutes, stirring here and there. Add the tomato paste and mix well. Pour in the chicken broth, stir, and cook for another 5 minutes, until well seasoned and thickened. Set aside.

To assemble the lasagna:
Generously butter a 9”x13” baking dish. Bring salted water to a boil in a large pot. Cook the lasagna noodles per package instructions, or for 8 to 9 minutes, stirring them as they cook so they won’t stick. Drain and immediately lay them out them on an oiled baking sheet.

Set a rack in the middle of the oven and preheat to 375 degrees Fahrenheit.

Spread about 1/2 cup tomato sauce onto the bottom of the buttered baking dish. Place a layer of cooked lasagna noodles over the sauce, draping them so they coat the entire surface. Spread half the spinach and mushroom filling over the noodles.

Place a second layer of cooked lasagna noodles. Top with half of the poblano and corn mixture and half of the zucchini slices. Cover with about a cup of the salsa roja.

Place a third layer of cooked lasagna noodles. Top with the other half of the spinach and mushroom filling.

Place a fourth layer of cooked lasagna noodles. Add the remaining half of the poblano and corn mixture, the rest of the zucchini slices, and about a cup of the salsa roja.

Place fifth layer of cooked lasagna noodles and cover with the remaining cup of tomato sauce. Add the grated Oaxaca or mozzarella cheese, and top with the Cotija cheese or parmesano reggiano.

Cover the baking dish loosely with aluminum foil, making sure it is tight all around the edges, but that there is a lot of space over the cheese – like a tent or bubble – so the aluminum is not very close to the cheese on top.

Place baking dish on a baking sheet and put into the oven. Bake for 40 minutes, then carefully remove the aluminum foil and return to the oven for another 25 to 30 minutes. The top should have melted, browned and begun to crisp along the edges. Remove from the oven and let the lasagna sit for 10 minutes before cutting into it.

This anelletti al forno recipe is primo Sicilian comfort food: cheesy baked pasta coated in rich, meaty ragù. The dish is adaptable, so feel free to make substitutions. Asparagus, mushrooms, or cubed cooked potatoes can be swapped in for the vegetables, while ground poultry makes a fine replacement for the meat.

Serves 6-8

saveur.com

INGREDIENTS
2 Tbsp. extra-virgin olive oil or lard, plus more for greasing
1 medium carrot, peeled and finely chopped
1 medium celery stalk, finely chopped
½ medium onion, finely chopped
Sea salt and freshly ground black pepper
8 oz. ground beef
8 oz. ground pork
½ cup dry red wine
½ tsp. ground cinnamon
Pinch finely grated nutmeg
1½ (28-oz.) cans whole peeled tomatoes, tomatoes coarsely chopped, juice reserved
¾ cup peas, frozen or fresh
1 medium eggplant (12 oz.), cut into ½-in. cubes
Vegetable oil, for frying
2 Tbsp. bread crumbs
2 lb. dried anelletti, or other small pasta
4 large hard-boiled eggs, coarsely chopped
One 6-oz. slice deli ham, cut into ¼-in. cubes
12 oz. primosale or provolone cheese, cut into ¼-in. cubes
½ cup finely grated caciocavallo or Pecorino Romano cheese

INSTRUCTIONS
To a large pot set over medium heat, add the olive oil, carrot, celery, and onion and season with salt. Cook, stirring occasionally, until the vegetables are soft but not beginning to brown, about 20 minutes.

Add the beef and pork, season generously with salt and black pepper, and turn the heat to medium-high. Cook, using a spoon to break up any large chunks, until browned, 5–8 minutes. Add the wine and stir, scraping up any browned bits from the bottom of the pot, and cook until most of the liquid has evaporated, about 6 minutes. Stir in the cinnamon and nutmeg, then add the tomatoes and their juices and bring to a simmer. Turn the heat to low, partially cover, and cook at a bare simmer until the meat is very tender and the sauce has thickened, about 2 hours. Stir in the peas and season with salt and black pepper.

While the ragù cooks, place the eggplant in a colander in the sink. Sprinkle generously with salt and toss to coat. Place a plate atop the eggplant and top it with a heavy jar, then set aside to drain for 1 hour.

Into a deep skillet set over medium-high heat, pour 1 inch of vegetable oil. When it’s shimmering but not yet smoking, add enough eggplant to fit in a single layer without crowding the pan and fry, stirring and turning the eggplant occasionally, until deep golden brown, 8–10 minutes. Transfer to a paper-towel-lined plate, then repeat with the remaining eggplant, adding more oil as needed.

Position a rack in the center of the oven and preheat to 350°F. Oil a 9-by-13-inch baking dish, then add the bread crumbs and shake to coat the pan (shake out any leftover crumbs and reserve); set aside.

Bring a large pot of generously salted water to a boil, then add the pasta and cook until al dente, about 8 minutes. Drain, then transfer back to the pot and stir in 4 cups of the ragù (reserve any left over for another use).

Spoon half of the pasta into the baking dish, then top evenly with the eggs, ham, half of the primosale, and half of the caciocavallo. Top with the remaining pasta, spread it in an even layer, and sprinkle with the remaining primosale, caciocavallo, and (if any remain) breadcrumbs.

Bake until the cheese is melted about 30 minutes. Set aside for at least 15 minutes before serving

Baked butternut squash pasta is a creamy, cheesy, comforting dish that is full of all the flavors of fall. The butternut squash and sage sauce is tossed with penne pasta, mozzarella, and Parmigiano Reggiano, and layered between more sauce before being baked until melty.

Serves 4

sipandfeast.com

INGREDIENTS
1 pound penne or rigatoni, ziti, etc.
2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion diced
3 ounces tomato paste
2 cups low sodium chicken stock
5 cups butternut squash cubed
¼ cup sage chopped
1 teaspoon kosher salt
½ teaspoon black pepper
¾ cup Parmigiano Reggiano grated
½ pound mozzarella cheese shredded, divided

INSTRUCTIONS
Preheat oven to 400f and set rack to the middle level. Saute onion in the butter and olive oil over medium-low heat until soft (about 5 minutes).

Add in the tomato paste, chicken stock, butternut squash, chopped sage, salt, pepper, and cook partially covered over medium heat until the squash is fork-tender (about 20 minutes).

Meanwhile, cook pasta in salted water to very al dente. About 2 minutes less than the package instructions.

In a large bowl add half of the butternut squash sauce and the pasta. Add in the Parmigiano Reggiano cheese and ⅔’s of the shredded mozzarella. Gently mix together.

Place a layer of butternut squash sauce into the bottom of a 9 by 13″ baking dish. Add the pasta and top with the remaining sauce and the remaining shredded mozzarella.

Cover with parchment paper then foil and bake for 20 minutes. Remove the covering and cook for 10 more minutes. If you want the cheese browned broil for 1-2 minutes, but watch carefully to avoid burning. Let rest for 5-10 minutes before serving.

Notes:
– When cooking the sauce keep the lid slightly cracked to encourage a bit of evaporation and to help the hard squash soften more quickly.

– Covering the pasta with a layer of parchment paper, then foil, prevents the cheese from sticking. If you don’t have parchment paper try wiping a bit of oil onto the foil to prevent sticking.

– Fried sage leaves can be used as a garnish for a nice visual effect. To cook, just fry the sage leaves for 60-90 seconds in a ¼” layer of hot olive oil.

Baked Penne with Italian Sausage has everything you want in baked pasta, and then some. Creamy ricotta and mozzarella are tossed with penne and layered with an easy sausage tomato sauce, then baked until the mozzarella is melted and penne is lightly crisp on the top. Perfect for those cooler nights when you just want to cozy up with a hearty baked pasta and a glass of red.

Serves 8

sipandfeast.com

INGREDIENTS
For the sauce:
¼ cup olive oil
1 medium onion diced
1.5 pounds bulk Italian fennel sausage or remove from sausage casings
4 cloves garlic sliced
½ teaspoon crushed red pepper flakes optional
2 28 ounce can plum tomatoes hand crushed or blender pulsed
½ cup dry white wine
salt and pepper to taste

Remaining ingredients:
1 pound penne pasta or ziti, rigatoni, etc
1 pound mozzarella shredded, divided
1 pound ricotta
½ cup Pecorino Romano grated

INSTRUCTIONS
For the sauce:
In a large pan or pot saute the onion in olive oil for 3 minutes over medium heat. Add the sausage to the pan and spread it out while breaking it up with a wooden spoon. Cook the sausage until browned then add the garlic and cook for 2-3 more minutes or until fragrant. Add the hot red pepper flakes and cook for 30 seconds more.

Add the wine to the pan and turn the heat to high. Once the wine mostly evaporates turn the heat back down to medium and add the tomatoes. Bring to a simmer, stirring occasionally. Taste test the sauce and season with salt and pepper to taste. Let the sauce simmer on low and move to the next step.

Assembling the baked sausage penne:
Preheat oven to 375f and set the rack to the middle level.

While the sauce is simmering bring a large pot of salted water to boil (2 tablespoons kosher salt per gallon of water). Cook pasta until 2 minutes less than al dente.

Prepare a 9 by 13 baking dish by placing a ¼ inch thick layer of sauce on the bottom.

Place 4 cups of sauce into a large bowl and add the pasta. Also, add the ricotta, Pecorino Romano, and ¾’s of the shredded mozzarella. Mix well.

Pour the pasta into the baking dish. Top with a thin layer of sauce and the remaining mozzarella. Bake for 25 minutes or until browned on top. For extra color broil for 1-2 more minutes but watch carefully! Wait at least 10 minutes before eating so that the pasta settles.

Notes
– Makes 8 moderate-sized or 4-6 large portions.
– Undercook the pasta! Fully boiled pasta will become mushy after baking for another 30 minutes, so shoot for a bit firmer than al dente or about 2 minutes less than the box instructions.
– Put a hefty layer of the sausage sauce on the bottom of the baking dish to avoid sticking.
– Bake the pasta until the cheese is bubbly and slightly browned on top. For extra color, broil for 1-2 minutes, but watch very carefully to avoid burning.

Baked Ziti with Meatballs is a comforting dish that combines pasta and creamy ricotta, mozzarella, and Pecorino Romano cheeses with a simple marinara and tiny meatballs. Baked until bubbly and golden on top, this baked pasta is sure to be a favorite in your home

Serves 6

sipandfeast.com

INGREDIENTS
For the tiny meatballs:
½ pound ground chuck
½ pound ground pork
2 large eggs
¼ cup flat leaf Italian parsley minced
¾ teaspoon kosher salt
½ cup Italian seasoned breadcrumbs
3 cloves garlic minced
½ cup Pecorino Romano grated

For the sauce:
¼ cup olive oil
1 medium onion diced
4 cloves garlic sliced
¼ teaspoon crushed red pepper flakes optional
2 28-ounce cans plum tomatoes hand crushed or blender pulsed
salt and pepper to taste

Remaining ingredients:
1 pound ziti or penne, rigatoni, etc
1 pound mozzarella shredded, divided
1 pound ricotta
½ cup Pecorino Romano grated

INSTRUCTIONS
For the meatballs:
Preheat oven to 375f and set rack to middle level.

In a large bowl mix together all of the meatball ingredients. Form tiny meatballs about a ½ to ¾-inch in diameter.

Place the tiny meatballs on a parchment paper lined baking sheet and bake until they reach 165f internal temp (about 15-20 minutes). While the meatballs are baking start the sauce.

For the sauce:
In a large pan or pot saute the onion in olive oil for 4 minutes over medium heat or until translucent. Next, add the garlic and cook for about 2 more minutes or until fragrant. Add the hot red pepper flakes and cook for 30 seconds more.

Add the plum tomatoes and bring the sauce to a simmer. Taste test the sauce and season with salt and pepper to taste. Let the sauce simmer on low and move to the next step.

Assembling the baked ziti with meatballs:
While the sauce is simmering bring a large pot of salted water to a boil. Cook the ziti pasta until 2 minutes less than al dente.

Prepare a 9 by 13 baking dish by placing a ¼ inch thick layer of sauce on the bottom.

Place 4 cups of sauce into a large bowl and add the pasta. Also, add the meatballs, ricotta, Pecorino Romano, and ¾ of the shredded mozzarella. Mix well.

Pour the pasta into the baking dish. Top with a thin layer of sauce and the remaining mozzarella. Bake for 20-25 minutes or until browned on top. For extra color broil for 1-2 more minutes but watch carefully! Wait at least 10 minutes before eating so that the pasta settles.

Notes
– Makes 6 large or 8 moderate-sized portions.
– Undercook the pasta! Fully boiled pasta will become mushy after baking for another 30 minutes, so shoot for a bit firmer than al dente or about 2 minutes less than the box instructions.
– Put a hefty layer of the sauce on the bottom of the baking dish to avoid sticking.
– Bake the pasta until the cheese is bubbly and slightly browned on top. For extra color, broil for 1-2 minutes, but watch very carefully to avoid burning.

Lasagne alla Bolognese: The original version of lasagna from medieval times consisted of large rectangular layers of fresh pasta separated by a simple mixture of cheese and spices. During the Renaissance, fish and shrimp were added-a delicious spin that is still common in the Veneto. Today, variations abound. In Bologna, spinach flavors and tints the noodles, which are layered with ragu alla bolognese and bechamel.

Serves 4

INGREDIENTS
1 carrot
1 small onion
1 celery rib
2 oz pancetta or bacon
3 1/2 tbl unsalted butter
1/3 ground beef
1/3 ground pork
1/4 pound prosciutto crudo
1 tbl double concentrate tomato paste
full-bodied red wine
beef broth
salt
black peppercorns
nutmeg
1 1/2 cups plus 1/2 cup flour
1 egg
1 small bunch spinach
extra-virgin olive oil
4 tbl plus 1 1/2 tbl butter
2 1/2 cups milk
Parmigiano-Reggiano cheese

INSTRUCTIONS
Ragu:
In a large saucepan, combine 1 minced small carrot, 1/2 minced small onion, 1/2 minced celery rib, 2 ounces chopped pancetta and 3 1/2 tablespoons unsalted butter. Heat over medium heat.

Stirring, lightly brown vegetables until golden in color.

Add 1/3 pound ground beef, 1/3 pound ground pork and 1/4 pound chopped prosciutto. Cook, stirring, for 2 minutes more.

Stir in 1 tablespoon tomato paste.

Add 2/3 cup broth and 1/3 cup red wine; bring to a bare simmer, partially cover, and cook, stirring occasionally, for 30 minutes. Season to taste with salt, pepper and nutmeg.

Spinach Pasta:
Boil and finely mince 1 small bunch spinach. Mound 1 1/2 cups flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add 1 egg, 1 tablespoon oil and a pinch salt. Add spinach.

Using a fork, lightly beat together spinach and egg. Gradually incorporate flour, starting with the inner rim of the well.

When dough becomes too stiff to work with a fork, knead with hands until dough is no longer sticky (if dough is sticky, add more flour in tablespoon increments).

Knead dough until elastic, a few minutes more, dusting board with flour as needed. Wrap dough in plastic wrap and let rest at room temperature for 30 minutes.

Flatten dough so that it will fit through the rollers of a hand-cranked pasta machine. Set rollers to widest setting and pass dough through rollers, folding and turning pasta with each pass, 3 or 4 times. Cut into 2 pieces and, gradually decreasing pasta machine settings, roll pasta through machine (do not turn or fold) until it is about l millimeter thick and the width of the pasta machine.

Cut dough into large rectangles, the width of the pasta roller, and about 7 inches long.

Bechamel:
In a medium saucepan, heat 4 tablespoons butter and 1/2 cup flour over medium heat, stirring, until mixture is nicely colored.

In a slow and steady stream, add 2 1/2 cups milk, whisking continuously.

Simmer, stirring, until bechamel thickens, about 5 minutes. Season to taste with salt, pepper and nutmeg. Remove from the heat and add 1 to 1 1/2 tablespoons butter; stir to combine. If the bechamel is not to be used immediately, cover with plastic wrap and set aside.

Lasagna:
Heat oven to 400°. Bring a large saucepan of salted water to boil. Add lasagna sheets and cook until they float to the top of the surface, about 15 seconds.

Drain, and immediately plunge into a bowl of ice water. Drain again, and dry between two clean kitchen towels.

Cover an 11″ x 7″ x 2″ rectangular baking dish (or similar size oval gratin dish; slightly smaller is fine) with an initial layer of lasagna, letting the pasta hong over the sides of the dish if necessary.

Cover with a layer of ragu, bechamel and grated Parmigiano-Reggiono cheese. Cover with another layer of pasta, fitting snug inside the dish, and continue, making a total of 4 layers with enough bechamel, ragu and Parmigiano-Reggiano cheese leftover for the top.

To finish, fold any overflowing pasta over the dish. Top with remaining bechamel, ragu and Parmigiano-Reggiano cheese. Bake for 20 minutes. Remove from oven and let rest for 5 to 10 minutes before serving.

Lasagna Puttanesca? What? Puttanesca is a classic southern Italian pasta sauce made with tomatoes, capers and olives. Here, it lends a ton of flavor to a hearty but not heavy eggplant lasagna layered with ricotta and mozzarella.

Serves 10

foodandwine.com

INGREDIENTS
5 tablespoons extra-virgin olive oil, plus more for tossing and greasing
1 lb. dry lasagna noodles
1 medium onion, finely chopped
1 medium eggplant, diced (1/2 inch)
Kosher salt
Freshly ground pepper
7 anchovy fillets in oil, chopped
7 garlic cloves, finely chopped
1 cup pitted olives, chopped
3 tablespoons drained capers
Two 28-ounce cans whole peeled tomatoes and juices, crushed
3 cups fresh ricotta cheese
3 large eggs, lightly beaten
1 lb. mozzarella, thinly sliced

INSTRUCTIONS
Preheat the oven to 450°. Lightly grease a 9-by-13-inch ceramic baking dish with oil.

In a large pot of salted boiling water, cook the lasagna noodles until they just start to soften, 4 to 5 minutes. Drain, transfer to a baking sheet and toss with olive oil.

In a large saucepan, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat until lightly golden, 5 minutes. Add the eggplant and the remaining 3 tablespoons of oil; season with salt and pepper. Cook, stirring, for 3 minutes. Add the anchovies and garlic and cook for 1 minute. Stir in the olives, capers and crushed tomatoes. Bring to a boil and cook until the sauce is thickened, about 10 minutes. Season with salt and pepper.

Meanwhile, in a bowl, stir the ricotta with the eggs and season with salt and pepper.

Spread 1 1/2 cups of the puttanesca sauce in the baking dish. Top with 5 lasagna noodles and spread with half of the ricotta. Top with another layer of noodles and half of the remaining sauce. Arrange another layer of noodles on top and spread with the remaining ricotta. Repeat with a final layer of noodles and the remaining sauce.

Cover with foil and bake the lasagna for 40 minutes. Uncover and bake for 15 minutes. Arrange the mozzarella slices over the top and bake for 15 minutes longer, until most of the liquid has been absorbed. Let stand for 15 minutes before serving.

A creamy mushroom pasta bake is the best answer to “what’s for dinner” when you’re craving warm, comforting, and creamy pasta. Loaded with flavor from fontina cheese, roasted mushrooms, spinach, thyme, ricotta, and just a hint of nutmeg, this baked pasta is both decadent and simple.

Serves 4

sipandfeast.com

INGREDIENTS
For the roasted mushrooms:
1 ½ pounds Baby Bella mushrooms quartered
1 teaspoon kosher salt
1 teaspoon black pepper
3 tablespoons fresh thyme
¼ cup olive oil

Remaining ingredients:
1 pound rigatoni
¾ pound ricotta
½ pound fontina cheese shredded
¾ cup heavy cream
8 ounces baby spinach steamed, drained
2 cloves garlic paste
½ cup Parmigiano Reggiano divided
1 pinch nutmeg optional

INSTRUCTIONS
Preheat oven to 450f and set one rack to the second-lowest position and the other to the middle of the oven. Toss mushrooms with olive oil, thyme, salt, and pepper. Spread out mushrooms on a baking sheet and roast on the lower rack for 15-20 minutes or until well browned. Don’t overcrowd the mushrooms. Use two sheets if necessary.

Meanwhile, bring a pot of salted water (2 tablespoons kosher salt) to boil and cook the rigatoni until very al dente. About 2 minutes less than package instructions.

Cook spinach for 30 seconds in boiling water and drain. Once able to handle, squeeze the water out then chop. In a large bowl mix together the spinach, nutmeg, heavy cream, ricotta, Fontina cheese, ¼ cup Parmigiano Reggiano, garlic, and the roasted mushrooms.

Add the pasta to the bowl and mix once more. Taste test and adjust salt and pepper to taste. Place contents of the bowl in a 9 by 13 baking dish. Top with the remaining Parmigiano and bake for 15 minutes covered. Covering with parchment paper then foil will prevent sticking.

After 15 minutes remove covering and bake for 5 minutes more until golden. For even more color broil for the last 1-2 minutes but watch very carefully.

Wait 15 minutes before serving so that the cheese settles.

Notes:

• The recipe makes 4 very large or 6 normal size servings.
• Undercook the pasta by about 2-3 minutes, since it will cook longer in the oven.
• Mozzarella, soft provolone, or swiss can all be substituted for Fontina cheese.
• Make sure to drain the spinach by squeezing the water out. This will prevent the baked pasta from becoming too liquidy.
• Placing parchment paper then foil over the pasta will ensure no sticking.