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december 4-10, 2022 What's up! 47 try these recipes Use your noodle Creamy, tangy, cheesy, delicious pasta dishes that hit the spot The Best Baked Ziti Ingredients • ¾ pound hot Italian sausage • ¾ pound sweet Italian sausage • 2 tablespoons olive oil • 1 large yellow onion, diced • ½ teaspoon dried oregano • ¼ teaspoon dried thyme • ¼ teaspoon dried rosemary • 2 (24 ounce) jars prepared marinara sauce • 2 cups water • 1 (16 ounce) package ziti pasta • 1 drizzle olive oil • 1 ½ cups whole-milk ricotta cheese • 8 ounces mozzarella cheese, cut into small cubes • 1 cup grated Pecorino Romano cheese • 1 teaspoon chopped flat-leaf (Italian) parsley, or to taste Directions 1. Cut down the length of each sausage with a sharp knife. Remove and discard casings. 2. Heat olive oil in a large saucepan set over high heat. Add sausages and onion. Cook, stirring occasionally and breaking up with a spatula, until sausage begins to brown, and onion turns translucent, 5 to 7 minutes. Add oregano, thyme, and rosemary and cook for 1 minute more. Pour in marinara sauce. Pour 1 cup water into each jar to rinse out remaining sauce; add to the saucepan. Stir together and bring sauce to a simmer. 3. Reduce the heat to medium-low, and let simmer, stirring occasionally, for 1 hour. Taste for seasoning and adjust if needed. Turn off heat and reserve until needed. Before using, skim any excess fat that rises to the surface. 4. While sauce simmers, bring a large pot of generously salted water to a boil. Add ziti and cook, stirring occasionally, for 1 or 2 minutes less than the directions on the package call for, about 8 minutes. Drain well and transfer into a large mixing bowl. 5. Carefully add the meat sauce and stir until thoroughly combined. Let rest for 5 minutes. 6. Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Grease a large 9x15-inch or 9x13-inch casserole dish with a drizzle of olive oil. 7. Use a slotted spoon to transfer half of the pasta and sauce mixture to the prepared dish, then use a spatula to even out into a uniform layer. Top with 1/2 of the ricotta cheese, 1/2 of the mozzarella cheese, and then 1/2 of the grated Pecorino Romano cheese, being sure to distribute evenly. Top with the rest of the pasta and sauce mixture and give the pan a little shake to settle the sauce. Repeat the cheese application. 8. Bake in the center of the preheated oven until the cheese is melted and the casserole is piping hot, 30 to 35 minutes. Remove from the oven and let cool 10 to 15 minutes before serving. Top with parsley. Chef's Notes: You can use all mild or sweet sausage, or all hot. You can use Parmesan cheese instead of Pecorino. Quick and Easy Chicken Spaghetti A great way to use last night's leftover chicken! Ingredients • 1 (12 ounce) package angel hair pasta • 2 cups chopped cooked chicken breast • 1 (10.75 ounce) can condensed cream of chicken soup • 1 (10 ounce) can diced tomatoes with green chile peppers • ¾ (8 ounce) package processed cheese, cubed • ½ (4 ounce) jar sliced mushrooms, drained • salt and pepper to taste Directions 1. Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. 2. Add chopped chicken, condensed soup, diced tomatoes with chile peppers, processed cheese, mushrooms, salt, and pepper. 3. Cook and stir over low heat until cheese is melted and mixture is heated through, about 5 minutes. Chef John's Creamy Mushroom Pasta Ingredients • 8 ounces fettuccine pasta • 2 tablespoons olive oil • ¾ pound fresh white mushrooms, sliced • ¼ pound fresh shiitake mushrooms, stemmed and sliced • salt and ground black pepper to taste • 2 cloves garlic, minced • 2 fluid ounces sherry • 1 cup chicken stock • 1 cup heavy whipping cream • 1 ½ teaspoons chopped fresh thyme • 1 ½ teaspoons chopped fresh chives • 1 ½ teaspoons chopped fresh tarragon • 9 tablespoons freshly shredded Parmigiano-Reggiano cheese, divided Directions 1. Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain but do not rinse pasta; transfer to a large serving bowl and keep warm. 2. Heat olive oil in a large skillet over medium heat. Cook and stir white and shiitake mushrooms in hot oil with a pinch of salt until liquid from mushrooms evaporates and mushrooms are browned, about 10 minutes. 3. Stir garlic into mushrooms and cook for 1 minute; pour in sherry and cook until wine is nearly evaporated. Stir in chicken stock; season with salt and black pepper. Bring to a simmer, reduce heat, and cook until slightly thickened, about 5 minutes. 4. Pour cream into mushroom mixture, stir to combine, and simmer for 5 minutes. Mixture will foam and thicken slightly. 5. Stir thyme, chives, and tarragon into mushroom sauce and turn off heat; mix 1/2 cup Parmigiano-Reggiano cheese into sauce until cheese is melted. 6. Pour 1/2 of the mushroom sauce over pasta; toss to coat. Top with remaining mushroom sauce and 1 tablespoon Parmigiano-Reggiano cheese. Courtesy allrecipes.com