Baked Pasta Primavera

Serves 4

1 c. uncooked elbow macaroni
1 T olive oil
4 c. broccoli stems & pieces (I used a frozen bag)
1/4 c. (1/2 stick) butter or margarine
1/4 c. all-purpose flour
1 1/2 c. milk
2 1/4 c. grated Parmesan or Romano cheese, divided
2 t. Dijon-style mustard
1/2 t. black pepper
1 c. diced baked ham or prosciutto
1/4 c. Italian-style bread crumbs

1. Grease large baking dish. Cook pasta according to package directions; drain and rinse. Toss with oil. Spoon into a large bowl.

2. Preheat oven to 400°F. Place broccoli in large saucepan; add about an inch of water and cover. Cook broccoli over medium heat until tender, about 5 minutes; drain and rinse with cool running water. Add broccoli to pasta in bowl.

3. In another pan, melt butter over medium heat; stir in flour. Cook, stirring, about 2 minutes. Whisk in milk, 2 c. Parmesan, mustard and pepper; fold in ham. Add sauce to pasta and broccoli; mix well. Spoon pasta mixture into prepared dish. Sprinkle with bread crumbs and remaining 1/4 c. Parmesan. Bake until bubbly, about 25 minutes.

One hint that I learned, when doing the butter & flour process, make sure you have all the involved ingredients measured out and waiting so that you don’t have to stop, otherwise you could have a lumpy mess.

This recipe is so good and is great leftover also. Enjoy!

Sausage Florentine Bake

1-1/2 lbs bulk Italian sausage
2 cans (28 oz. each) crushed tomatoes
1 bay leaf
3 to 4 garlic cloves, minced
2 t. sugar
1 t. dried basil
1/2 t. dired oregano
1/2 t. salt
1/4 t. pepper
4 eggs, beaten
1/2 c. grated Parmesan cheese, divided
1/8 t. ground nutmeg
2 pkgs. (10 oz each) frozen chopped spinach, thawed and well drained
1 pkg. (12 oz) extra wide noodles, cooked and rained
4 green onions, sliced
4 c. (1 lb.) shredded mozzarella cheese

In a pan, cook sausage until no longer pink; drain. Add tomatoes, bay leaf, garlic, sugar, basil, oregano, salt, and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally. Meanwhile, in a bowl, combine eggs, 1/4 c. Parmesan cheese and nutmeg; mix well. Stir in spinach, noodles and onions. Discard bay leaf from sausage mixture. In two greased 9-in. square baking pans, layer a fourth of the noodles and a fourth of the sausage mixture. Top each with 1 cup mozzarella cheese. repeat leayers. Top with remaining Parmesan. Bake, uncovered at 350° for 30 minutes or until bubbly. Let stand for 10 minutes before serving.

Casseroles may be frozen before baking. Thaw in the refrigerator. Bake at 350° for 1 hour.

Pros: Yummy!! Recipe makes 2 casseroles (one for the freezer!)
Cons: Time consuming preparation (about 2 hours)