Purchased marinara sauce makes this easy or my marinara sauce posted on this site makes this extra special, yield is 4-6 you may double to serve 6-8

Notes for our test kitchen; this recipe was tested using Classico Marinara Sauce,  you may want to adjust the cream amount I would suggest to start with 1/3 cup

Servings 4

Ingredients:

1 (13-ounce) package three-cheese tortellini

1 (24-ounce) jar Classico Marinara Sauce (or use you favorite sauce)

1/3 to 1/2 cup heavy whipping cream (warmed just slightly in the microwave to about room temperature)

1 cup fresh grated Parmesan cheese, divided

seasoned salt or white salt

fresh ground black pepper

2 tablespoons butter, cubed

1 cup shredded mozzarella cheese

Instructions:————————————–

Set oven to 350 degrees F.

Grease an 11 x 7-inch baking dish or a similar size casserole dish.

Cook the cheese tortellini in boiling salted water until tender but still firm to the bite (do not cook until very soft it is suggested to undercook slightly) drain then transfer to a bowl.

In a saucepan heat the marinara sauce over medium heat until a very light simmer.

Reduce heat to low and stir in the whipping cream; simmer for about 4 minutes or until the mixture is completely heated through.

Remove for heat and stir in 1/2 cup Parmesan cheese, then season with salt and black pepper.

Add in the cooked tortellini and toss to coat, then transfer to baking dish.

Sprinkle with remaining 1/2 cup Parmesan cheese, then dot with 2 tablespoons butter.

Bake in a preheated oven for 22-25 minutes.

Sprinkle top with mozzarella cheese and return to oven until melted.

Notes for our test kitchen; the longer the olives are left in the brine the stronger they will be,  for spicy flavor add in some cayenne pepper, these are great to serve at a party and the complete recipe may be doubled to yield 6 cups

Yield 3 cups

Ingredients:

1 (8 ounce) jar large ripe black olives, drained (or assorted)

1 (7-ounce) jar Kalamata olives

1 (7-ounce) jar large pimiento-stuffed green olives

1/4 cup olive oil

1/4 cup balsamic vinegar

2 teaspoons dried Italian seasoning

1 garlic clove, coarsely chopped (optional)

Instructions:

Whisk together the olive oil with balsamic vinegar and Italian season and if using the cayenne pepper and chopped garlic.

Add in the olives and toss to combine.

Let stand at room temperature for 1 hour.

Cover and refrigerate for 8 or more hours before serving (tossing a few times during chilling).

You will also find this recipe on www.recipezazz.com

Notes from our test kitchen; using good quality Italian canned tomatoes and tuna in olive oil will only improve on the flavor, do not substitute water-packed tuna, a good canned tuna is Progresso or Genoa, look for the small cans that are packed in extra virgin olive oil they are likely to be of higher quality — 4 vine-ripened red tomatoes, peeled and finely chopped may be used in place of the one 14 ounce can drained canned tomatoes

Servings 4-6

Ingredients:

4 tablespoons olive oil
3 tablespoons pine nuts
1 small onion, finely chopped
6 garlic cloves, coarsely chopped (do not mince finely)
3-4 anchovy fillets
2 teaspoons capers
1 teaspoon crushed red chili flakes (or adjust to suit heat level)
1 (28 ounce) can diced Italian tomatoes, undrained
1 (14 ounce) can whole plum Italian tomatoes, drained
1 (6-8 ounce) can Italian tuns in olive oil, partially drained (can add with the olive oil to saute in if desired)
1/4 cup light raisins
1 teaspoon salt (or to taste)
fresh ground black pepper (to taste)

Instructions:

Heat oil in a Dutch oven over medium-high heat; add in the pine nuts and cook stirring for 2 minutes or until lightly browned.

Add in the garlic and onion, anchovies, capers and chili flakes; cook stirring for about 3 minutes breaking up the anchovies while cooking.

Add in the 28-ounce can of tomatoes with the juice and the 14-ounce can whole plum tomatoes, drained (or the 4 chopped fresh tomatoes) bring to a boil over medium heat stirring breaking up the whole tomatoes with a fork.

Reduce heat to low and simmer uncovered stirring occasionally for about 1 hour  or until sauce has thickened, seasoning with 1 teaspoon of salt and fresh ground black pepper about halfway through cooking.

After the sauce has thickened slightly, stir in the tuna and raisins; break up the tuna into small pieces as you are stirring; return the sauce to a light simmer and cook for about 6 minutes.

Season with more salt and pepper if desired.

Serve with cooked pasta.

This is the perfect consistancy to hold onto any pasta…

Start with 1 cup Parmesan cheese and add in more if desired, for extra cheese flavor 1/2 cup shredded mozzarella cheese may be mixed in at the end of cooking that is optional I like to add it in, this sauce does not reheat well it is best if used when made

Yield about 2-1/3 cups

INGREDIENTS:

1/2 cup butter, cubed

3  garlic cloves, minced (use large cloves)

3 teaspoons all-purpose flour

1/4 to 1/2 teaspoon fresh ground black pepper (more to season at the end of cooking)

pinch cayenne pepper

2 cups heavy (35%) whipping cream

1 cup shredded Parmesan cheese (can use more)

salt or seasoned salt

1/2 cup lightly-packed shredded mozzarella cheese (optional)

INSTRUCTIONS:——————————————————-

In a medium saucepan melt butter over medium heat until sizzling.

Add in garlic; cook stirring constantly for 2 minutes (do not allow the garlic to burn).

Add in flour, black pepper and cayenne pepper; stir for 1 minute.

Add in the whipping cream; bring to a light simmer stirring, then simmer for about 2 minutes (careful the cream does not boil over the pot remove from element if it boils to high).

Reduce the heat to low; stir in the Parmesan cheese; cook stirring for about 2 minutes (at this point you may mix in the mozzarella cheese until melted but do not boil).

Season with salt and more black pepper.

You will also find this recipe on Recipezazz.com

Photo courtesy of Andrea

Plan ahead the beef mixture needs to be chilled for at least 6-24 hours before shaping and cooking, or you may shape into meatballs and then refrigerate which ever works the best for you

Servings 6-8

INGREDIENTS:

1 pound ground beef

1/2 pound ground pork (or use all beef)

2 large eggs, slightly beaten

1/2 cup freshly grated Parmesan cheese

1/3 cup dry breadcrumbs —–  don’t have dry breadcrumbs?  soak 3 slices white sandwhich bread in the 1/3 cup of  milk until soft

4 large garlic cloves, finely chopped (garlic lovers can use more)

1/3 cup milk

1 teaspoon dried oregano (optional)

3 tablespoons dried parsley

1-1/2 to 2 teaspoons seasoned salt

1 teaspoon fresh ground black pepper (can use more or less)

INSTRUCTIONS:—————————————————-

In a bowl mix all ingredients together using clean hands until well combined adding in a little more bread crumbs if needed to hold together; cover and refrigerate for at least 6 hours or 24 hours.

Shape into small balls.

Drop the balls into simmering pasta sauce and do not stir for at least 20 minutes or you will risk breaking apart.

Continue cooking the meatballs in the sauce for at least 40 minutes or more.

NOTE: you may also bake the meatballs in a 350 degree F oven for 25 minutes.

Make an everyday pizza into something special, feel free to substitute with other favorite toppings  (Note: 8 ounces of bulk mozzarella cheese cut into 4-inch x 1/2-inch sticks may be used in place of the string cheese.)

Servings: 8

Ingredients:

3 teaspoons cornmeal
2 (13.9 ounce) tubes refrigerated pizza crust (such as Pillsbury)
8 ounces string mozzarella cheese
1 tablespoon olive oil or melted butter
1 (8-ounce) can pizza sauce (or use favorite homemade pizza sauce)
sliced pepperoni or salami (use amount desired)
sliced olives (use amount desired)
1 (10 ounce) can sliced mushrooms, well drained
2 cups shredded mozzarella cheese
1/3 cup fresh grated Parmesan cheese (optional)

Instructions:

Sprinkle the cornmeal evenly over a greased 15 x 10-inch baking sheet.

Unroll the pizza dough and place onto the pan allowing the dough edges to drape over 1-inch of the edge of the pan.

Pinch the center seam to seal.

Place pieces of the string cheese around edges of the pan then fold the pizza dough over the cheese; pinch to seal.

Brush the top of the dough with olive oil or melted butter.

Bake at 400 degrees F for 6 minutes.

Remove from oven then spread the pizza sauce over the partially baked dough.

Layer enough pepperoni slices in a single layer over the sauce, then sprinkle with mushrooms, olives and all of the shredded mozzarella cheese.

Top with more pepperoni slices.

Sprinkle with Parmesan cheese if desired.

Bake for 10-12 minutes or until the crust and cheese is lightly browned.

You will also find this recipe on www.recipezazz.com