Three Cheese Baked Rigatoni

It is 69 degrees outside today and I will definitely take this beautiful Fall weather any time, especially when Thanksgiving is only one week away! This baked, hot, cheesy, Italian goodness will keep you warm this winter once temperatures start to drop. In this hearty dish, rigatoni noodles are packed full off fresh zucchini, mushrooms, yellow onion and mild Italian sausage. It is then topped with fresh mozzarella and baked to perfection! This is a great dish for large groups or cut the recipe in half for only four servings.

Adapted from KitchenRunway.com

You Will Need:

• 1 pound rigatoni pasta
• 12 oz, weight ground mild Italian sausage
• 1 Tbsp Olive Oil
• 1/2 whole Large Onion, diced
• 2 whole large zucchinis, quartered and sliced
• 10 oz, weight baby portabella mushrooms, sliced
• 1 jar of your favorite pasta sauce (24 Oz.)
• 15 oz, weight low fat ricotta cheese
• 7 oz, weight shredded mozzarella cheese, divided
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/4 cups shredded parmesan cheese

Here We Go:

• Preheat oven to 400ºF
• Boil rigatoni in salted boiling water for 10 minutes, then drain
• While pasta is cooking, coat a large pan with olive oil and saute Italian sausage over medium to medium high heat until brown
• Remove sausage from pan, leaving juices in the pan and add onions to pan and cook until soft and the onions start to brown
• Add zucchinis and mushroom and saute until tender and add sausage back to the pan
• Add pasta sauce, salt and pepper and stir to combine
• Simmer for about 2 minutes and then add the ricotta and stir to combine
• Add half of the mozzarella cheese and turn off heat and stir to melt the mozzarella cheese
• Add pasta and stir to coat. Season to taste with salt and pepper
• Spray a large baking dish with cooking spray and pour the pasta into the dish
• Top with remaining mozzarella and Parmesan cheese and bake for 15 minutes

Makes 6-8 Servings
Happy Feasting!

Tomato Pie

As we unofficially say goodbye to summer, now that it is September and the cooler temperatures have made their way to North Carolina, I find myself frantically trying to cook all things summery before it is too late. I had not made a tomato pie all summer, and I knew that before all of the delicious local tomatoes left the shelves I had to make one of these southern summer favorites. This is a recipe that I have had since college and I have to give credit to my friend Sarah Bourgeois for this wonderful pie. A tomato pie is relatively easy as long as you drain the tomatoes long enough (ie: about an hour). Not draining the tomatoes long enough can result in a soggy pie, which is still tasty, but definitely not as pretty!

 You Will Need:

• 4 tomatoes, peeled and sliced
• 10 fresh basil leaves, chopped
• 1/2 cup green onion, chopped
• 1 (9 inch) pre-baked dip dish pie shell
• 1 cup grated mozzarella cheese
• 1 cup grated cheddar cheese
• 1 cup mayonnaise
• salt and pepper to taste

Here We Go:

• Preheat oven to 350 degrees
• Place the tomatoes in a colander in the sink in 1 layer
• Sprinkle with salt and allow to drain for about 1 hour
• Layer the tomato slices, basil and onion in the pie shell
• Season with salt and pepper
• Combine the grated cheese and mayonnaise together in small bowl
• Spread cheese mixture on top of the tomatoes and bake for 30-40 minutes or until golden brown
• Cut into 8 slices and serve warm

Happy Feasting!

MM Sandwiches - PW Style!

"KATE! I have a recipe that you HAVE to make!"

That was an email from my friend Sarah about these sandwiches that she found on the Pioneer Woman and said that I must try. She was absolutely right! These sandwiches are melt-in-your-mouth delish! They have tremendous flavor and once the pepper jack cheese is bubbling on top of these bad boys your mouth will be watering before you even take your first bite. Given that these MM sandwiches are a favorite of the Marlboro Man (Pioneer Woman's husband); your boyfriends, fiances and husbands are sure to love them too!

You Will Need:

• 4 Tbsp Butter
• 2 pounds Cube Steak (round Steak That's Been Extra Tenderized)
• Kosher Salt
• Freshly Ground Pepper
• 1 whole Large Yellow Onion, Halved And Sliced Thick
• 2 whole Green Bell Peppers, Sliced Into Rings
• 2 whole Red Bell Peppers, Sliced Into Rings
• 3 cloves Garlic, Minced
• 16 oz, weight White Mushrooms, Sliced
• 2 Tbsp (additional) Butter
• 1-½ cup Sherry (regular Or Cooking Sherry Is Fine)
• 4 Tablespoons Worcestershire Sauce
• 4 dashes Tabasco (more To Taste)
• 8 whole Deli Rolls (the Crustier The Better)
• 2 Tbsp (additional) Butter
• 8 slices Cheese (Provolone, Swiss, Pepper Jack)

Here We Go:

• Cut cube steak into strips against the grain, season with salt and pepper and set aside
• Heat 4 Tbsp of butter in a large skillet over high heat
• As soon as it’s melted (but before it burns) brown strips of cube steak in two or three batches, about 1 1/2 minutes per side and remove meat to a clean plate when brown. Set aside.
• Reduce heat to medium-high and add onions, garlic, green peppers, and red peppers and cook for 3 to 5 minutes, or until relatively soft (but not flimsy.) Remove to a clean plate. Set aside.
• Melt 2 additional Tbsp butter to the skillet
• Add sliced mushrooms and stir
• Pour in sherry, then add Worcestershire and Tabasco
• Cook over medium-high heat for five minutes, or until liquid has reduced by about a third
• Add in meat and vegetables, stirring to combine. Cook for just a few minutes to heat everything up, adding more sherry and Worcestershire (and Tabasco) as needed
• Stir in 2 Tbsp butter at the end and keep hot
• Toast halved deli rolls in plenty of butter until golden brown and crisp
• Spoon meat/veggie mixture on the lower half of the bun, then spoon one or two tablespoons of pan sauce over the meat (it will soak into the bun.)
• Drizzle a little sauce on the underside of the top bun, too, for extra flavor and moisture
• Top with cheese and broil for a minute or two, until the cheese is melted
• Serve immediately



Serves 8
Happy Feasting!