Brenda's Recipes

 Ingredients:

• 1 package Manicotti
• 3 cups Mrs. Lanzilli’s Marinara Sauce *(see recipe)
• 3 cups Ricotta Cheese
• 3 cups grated mozzarella cheese
• ½ cup grated parmesan
• 1 cup chopped fresh spinach, preferably in food processor
• 1 tbsp olive oil
• 2 tsp kosher salt
• ½ tsp cracked black pepper
• ½ tsp garlic powder
• 1 egg

Directions:

1. Preheat oven to 375 degrees
2. Bring water to a boil in large saucepot. Add 1 tbsp olive oil and 1 tsp of salt. Gently boil manicotti, being careful not to break any. Cook according to package and drain in colander. Let cool a bit so it’s easier to work with.
3.  In mixing bowl combine ricotta, 1 cup of mozzarella, parmesan, spinach, 1 tsp salt, pepper, garlic powder, and egg. Mix together well so that ingredients are thoroughly combined.
4. Spread 1 cup marinara sauce on bottom of baking dish.
5. Stuff each manicotti with cheese mixture and arrange in baking dish.
6. Pour remaining 2 cups of marinara sauce over top of manicotti. Sprinkle 2 cups mozzarella cheese on top and place in oven to bake for about 35 to 40 minute, until top is nicely browned.

Ingredients:

• 1 yellow onion
• 2 large garlic clove
• 2 35oz can GOOD QUALITY whole peeled tomatoes
• 1 cup chicken stock
• ½ cup red wine- preferably Chianti
• ¼ cup chopped parsley
• ¼ cup chopped basil
• 3 tbsp olive oil
• 1 tbsp tomato paste
• 1 tbsp sugar

Directions:

1. Roughly chop onion and garlic and put in food processor. Add salt and pepper. Pulse until finely minced. It will look almost like a moist paste.  *Having the garlic and onion be so fine allows it to really blend with the tomatoes, it almost melts right into the sauce!
2. In large pot, heat olive oil over medium heat and add onion mixture from food processor. Let cook in oil for about 5 minutes. Make sure onions do not burn.
3. Add 1 canned tomato to pot and mash the whole peeled tomatoes with potato masher. Put the other can of tomatoes in food processor for a few pulses, until whole tomatoes are ground up. Then add to pot.
4. Add chicken stock and red wine.  Stir to combine
5. Add freshly chopped parsley and basil.
6. Add tomato paste and sugar. Stir to combine.
7. Let simmer on medium low heat for 60 to 90 minutes.

Fresh basil & Marsala wine bring a sweet complexity to this classic Italian dish

Ingredients

• 1/4 cup extra-virgin olive oil
• 1.5 pound  Italian sausage
• 2 red bell peppers, sliced
• 2 yellow onions, sliced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 cup chopped fresh basil leaves
• 5 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup sweet Marsala wine
• 1 15oz can diced tomatoes
• 1/4 teaspoon red pepper flakes
• 4 to 6 fresh Italian sandwich rolls or 1 1bs tube pasta (ziti, penne, rigiatoni, etc)
• 1/3 cup of cooking liquid from pasta (only if serving over pasta)
• Shaved Parmigiano-Reggiano (for pasta serving)

Directions

1. Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and set aside.
2. Add the peppers, onions, salt, and pepper and cook until onions are translucent, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
3. Add the tomato paste and stir. Add the Marsala wine, tomatoes, and red pepper flakes. Stir to combine and bring to a simmer.
4. Diagonally slice the sausages, about an inch thick. Add to the pan and stir to combine. Cook until the sauce has thickened, about 25 minutes.

Serve as sandwich in Italian hoagie roll:

1. 1. Slice the roll crosswise and toast in oven at 350 degrees for 5 minute
2. 2. Spoon a tablespoon or two of sauce on the inside bread and then add the sausage, pepper, and onion mixture.

Serve over pasta:

1. 1. Bring water to a boil over medium high heat. Add 2 tablespoon of olive oil and a teaspoon of kosher salt.
2. 2. Add pasta and cook to al dente, the time will vary depending on the type of pasta used.
3. 3. Reserve about a 1/3 cup of cooking liquid before draining pasta.
4. 4. Return pasta to large pot with cooking liquid and sausage pepper and onion mixture.
5. 5. Serve in bowl with shaved Parmigiano-Reggiano cheese on top.