One-Pot Pasta with Spinach and Tomatoes

The "One-Pot Pasta with Spinach and Tomatoes" recipe by Ann Taylor Pittman can be found at CookingLight.

Submitted by Trudy LaFond

Pittman, Ann Taylor. "One-Pot Pasta with Spinach and Tomatoes." Wholesomelicious, https://www.cookinglight.com/recipes/one-pot-pasta-spinach-tomatoes. Accessed 11 January 2019.

Roasted Tomato Bolognese and Bucatini

Ingredients:

• 32 cocktail tomatoes or 3 pints cherry or grape tomatoes
• 4 cloves garlic, crushed
• 2 tbsp. thyme leaves stripped from stems
• Extra-virgin olive oil, for liberal drizzling (about 4 tbsp.)
• Salt and pepper
• 2 tbsp. olive oil
• 1-1/2 lb. 80% lean ground beef
• 1 small onion, finely chopped
• 1 cup chicken or veal stock
• A handful of parsley, chopped
• A handful of basil, torn
• 1 cup milk
• 1 lb. bucatini 
• Grated Grana Padano or Parmigiano-Reggiano cheese, for serving

Directions:

1. Preheat oven to 400℉.
2. On a rimmed baking sheet lined with foil, arrange tomatoes, garlic, and thyme. Drizzle with extra-virgin olive oil and toss to coat. Roast 30 minutes until the tomatoes burst. Slide everything into a food processor and purée. 
3. Heat a deep skillet or Dutch oven over medium-high heat. Add olive oil, 2 turns of the pan, and beef. Season with salt and pepper, and brown and crumble. Add onions and cook until soft; add stock. Add tomato purée and stir in parsley, basil, and milk. Simmer 30-40 minutes to thicken.
4. Bring a large pot of water to a boil, add salt and pasta, and cook to al dente. Reserve 1 cup starchy water then drain pasta and return it to the hot pot. Toss pasta with starchy water, half the sauce and a drizzle of or two of extra-virgin olive oil to coat.
5. Serve pasta topped with more sauce  and some Grana Padano or Parmigiano-Reggiano.

Submitted by Jan Luepke from https://www.rachaelrayshow.com/recipes/22159_roasted_tomato_bolognese_and_bucatini/

Pasta with Cherry Tomato Marinara

Ingredients:

• 3 tbsp. olive oil
• 4 cloves garlic, thinly sliced, chopped, or grated
• 2 pints cherry tomatoes (red and yellow), halved
• 1 tsp. dried oregano
• 1 tsp. red pepper flakes
• A handful of basil leaves, torn
• Salt
• 1 lb. cavatappi or other short-cut pasta
• Grated Pecorino Romano or Parmigiano-Reggiano cheese
• Extra Virgin Olive Oil, for drizzling 

Directions: 

1. Bring a large pot of water to a boil for the pasta.
2. Heat a skillet with a lid over medium-high heat with olive oil, 3 turns of the pan. Add garlic and swirl; then add cherry tomatoes and season with oregano and red pepper flakes. Stir in basil to wilt and season with salt. Cover and cook 15 minutes to break down tomatoes, giving the pot a shake now and then.  
3.  Salt pasta water and cook pasta to al dente. Add half a mug of salty water to the sauce before draining pasta then add pasta to the sauce along with a couple of handfuls of cheese and a fat drizzle of extra-virgin olive oil.

Submitted by Marie Weber from http://www.rachaelray.com/recipe/pasta-cherry-tomato-marinara/

Mac & Cheese

Ingredients:

• Kosher salt
• Vegetable oil
• 1 lb. elbow macaroni or cavatappi
• 1 qt. milk
• 8 tbsp. (1 stick) unsalted butter, divided
•  1/2 cup all-purpose flour
• 12 oz. Gruyere cheese, grated (4 cups)
• 4 oz. extra-sharp cheddar, grated (2 cups)
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. nutmeg
• 3/4 lb. fresh tomatoes (4 small)
• 1-1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions:

1. Preheat the oven to 375 degrees.
2. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
3. Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyère, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
4. Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Submitted by Jan Luepke from https://barefootcontessa.com/recipes/mac-cheese

Spaghetti Pie

Ingredients:

• 6 oz. spaghetti (about 3 cups cooked)
• 2 tbsp. butter
• 1/3 cup mozzarella cheese
• 2 beaten eggs
• 1 lb. ground beef
• 1/2 cup chopped onion
• 15 oz. can chopped tomatoes
• 1 (6 oz.) can tomato paste
• 1 tsp. sugar
• 1 tsp. oregano
• 3 cloves chopped fresh garlic
• 1/2 cup mozzarella cheese

Directions:

1. Cook spaghetti noodles and drain. Stir in butter, cheese, and eggs. Make a crust and put into a 9x13 inch greased pan. 
2. Cook beef and onion. Salt and pepper the meat according to taste. Pour the meat mixture over the noodles. 
3. Stir the undrained tomatoes, tomato paste, sugar, oregano, and garlic together. Pour on top of meat. Bake at 350℉ for 30-35 minutes. Remove the pie from the oven. Top with the remaining cheese and bake 5 more minutes

SPEEDY WAY

1.  Make the noodle crust. Cook the beef and onion. Pour over crust. Open a jar of prepared spaghetti sauce and pour over top of meat. Bake fore 30-35 minutes at 350℉. Add the remaining cheese the last 5 minutes.

Submitted by Marie Weber