Manicotti, Spaghetti Carbonara, Spaghetti Bolognese


  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • ¾ cup grated Parmesan cheese
  • 1 8 oz box manicotti shells
  • 1 ½ Tbsp. dried parsley
  • 3 ½ cups spaghetti sauce
  • Salt & pepper to taste

Cook manicotti shells according to directions on the package. Drain pasta and rinse with cold water. Preheat oven to 350 degrees F. Spray an 11 x 17 or a 13 x 9 inch baking dish with cooking spray. In a large mixing bowl combine the mozzarella cheese, ricotta cheese, one-half cup of the Parmesan cheese, the parsley and salt and pepper. Mix these ingredients well together.

Spread a thin layer of the spaghetti sauce in the bottom of the prepared pan. Spoon about 3 tablespoons of the cheese mixture into each manicotti shell. Place filled manicotti shells in the pan over the layer of spaghetti sauce. Pour the balance of the spaghetti sauce over the filled shells. Sprinkle the remaining Parmesan cheese over the top. Cover the pan with foil and bake for about 35 minutes. Remove foil and bake for another 10-15 minutes.

Spaghetti Carbonara

  • 1 16 oz box spaghetti
  • 6 slices bacon
  • 2 Tbsp. olive oil
  • 1 medium onion, chopped
  • 1 clove minced garlic
  • 4 eggs
  • ½ cup grated Parmesan cheese
  • 1 Tbsp. dried parsley

Cook spaghetti to the al dente stage using the directions on the box. Drain the spaghetti, toss the drained spaghetti with 1 tablespoon of the olive oil and set aside. Place a large skillet over medium heat and cook the bacon until slightly crisp. Remove bacon to paper towels and drain. Chop bacon into bite size pieces. Remove all except 2 tablespoons of bacon fat from the skillet in which you cooked the bacon. Add 1 tablespoon of olive oil to the bacon fat in the skillet and add the chopped onion and cook over medium heat until the onion is translucent.

Add the minced garlic to the onion in the skillet and cook for about one more minute. Return the cooked bacon to the pan and add the cooked spaghetti to the pan also. Toss the spaghetti and bacon to coat with the oil in the pan. If necessary, add a little more olive oil to the mix. Add the beaten eggs and cook while tossing the mixture with either tongs or a large fork until the eggs are just barely set. Add the parmesan cheese quickly and continue tossing. Add the pepper and salt to taste. Serve spaghetti carbonara immediately.

Spaghetti Bolognese

  • 1 lb. lean ground beef
  • 1 16 oz box spaghetti
  • ¼ lb. sliced bacon diced
  • 1 carrot, peeled and sliced
  • 1 stalk celery, washed and sliced
  • 1 large onion, finely chopped
  • 1 14 oz can chopped tomatoes
  • 2 cloves minced garlic
  • 4 oz. sliced mushrooms
  • 8 oz. red wine
  • ½ cup beef stock
  • 1 Tbsp. tomato puree
  • 2 bay leaves
  • salt and pepper to taste

Heat the oil in a large pan which has a lid. Add the carrot, onion, celery, bacon and bay leaves to the pan and cook over medium heat for about 5 minutes. Add the ground beef and garlic and season with the salt and pepper. Continue cooking until meat is no longer pink. Add the wine and cook until the liquid has reduced a little. Add the mushrooms to the pan. In another bowl combine the tomato puree with the beef stock and then pour this in the pan together with the canned chopped tomatoes with their liquid. Stir the mixture in the pan well and reduce heat to a very low setting. Cover the pan and simmer this mixture for about 2 hours.

Check frequently to be sure the mixture does not require any more liquid. If liquid is needed add either a little more wine or a little water. Just before sauce is finished cook the spaghetti noodles according to package directions. Remove the bay leaves from the spaghetti sauce. Drain the pasta and serve the spaghetti Bolognese over the cooked pasta.