Yum! That’s the only response you’ll get from your friends and family when they try this super-supper!

Ingredients:

* 12 ounces uncooked spaghetti
* 1-1/2 pounds lean ground beef (90% lean)
* 1 large onion, chopped
* 2 garlic cloves, minced
* 2 cans (15 ounces each) Italian tomato sauce
* 3 tablespoons minced fresh parsley
* 1 tablespoon dried oregano
* 4 cups (32 ounces) 1% cottage cheese
* 2-1/2 cups (10 ounces) shredded part-skim mozzarella cheese, divided
* 1/2 cup grated Parmesan cheese, divided

Directions:

* Cook spaghetti according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook the beef, onion and garlic until meat is no longer pink; drain. Add the tomato sauce, parsley and oregano; heat through.
* In a large bowl, combine the cottage cheese, 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Drain the spaghetti.
* Spread 1 cup meat sauce into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with half of the spaghetti, cheese mixture and remaining meat sauce. Repeat layers (dish will be full).
* Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella and Parmesan cheeses. Bake 5-10 minutes longer or until heated through and cheese is melted.

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1. Classic Italian Sauce and Lasagna
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3. Spaghettini with Checca Sauce

One 3-lb.pumpkin
2 Tbsp. Vegetable Oil
1 1/2 cups all-purpose flour
2 cups grated Parmigiano-Reggiano Cheese
1 1/2 teaspoons salt
1/4 teaspoon ground nutmeg
1 1/2 cups all-purpose flour
1 large egg
1 1/2 sticks butter
12 sage leaves

Directions:
To make the gnocchi:

Preheat the oven to 400°F. Cut the pumpkin in half, and remove the seeds. Place the halves, cut side up on a large baking sheet, and drizzle each half with a tablespoon of oil. Place in the oven and roast until a knife easily cuts through the flesh of the pumpkin, about 45 mins. to an hour. Let the pumpkin cool. When cool enough to handle, scrape the flesh from the skin into the bowl of a food processor. Puree the pumpkin into a thick paste and place 1 1/2 cups of the puree into a saucepan along with the salt and nutmeg.

Cook the puree over medium heat until most of the water in the puree has evaporated and the pumpkin appears dry. Gradually add a cup of the flour, stirring constantly. Continue cooking until the mixture forms a ball (5 to 10 minutes). Remove the pan from the heat. In a small bowl, beat the egg with a fork until scrambled, and add it into the pumpkin mixture, along with 1 ¾ cups of the grated cheese. Mix to combine. Turn the dough out onto a lightly floured board and knead it a few times and form into a ball. Cover the dough with a bowl and allow to rest for about 30 minutes. After the dough has rested, knead it, adding more flour if necessary, until the dough feels smooth and not too sticky. Form a ball and cut the dough into 4 oz. pieces. Keeping the remaining dough covered under the bowl, roll one piece into a ¼ to ½ inch-thick rope, dusting the board with additional flour as necessary to prevent sticking. Cut the rope into 1-inch-long pieces, using a knife dipped in flour. Dust a baking sheet with a small amount of flour, and gently place the cut gnocchi on the sheet in a single layer. Set aside until ready to cook. Alternately, the gnocchi can be refrigerated (covered) for up to a day, or frozen on the sheet. If freezing, after the gnocchi have hardened, (about 2 hours) they should be loosened from the tray using a metal spatula and placed in a Ziploc bag. They can then be stored in the freezer for up to 3 months.

To prepare the sauce:

Melt the butter in a large skillet over medium-high heat. Add the sage and cook for 2 minutes until the butter starts to brown. Set aside.

To assemble the dish:

Place a 4 qt. pot of water on the stove. Salt the water and bring it to a boil over high heat. Once the water has come to a boil, add ¼ of the gnocchi and cook until tender (2 -3 minutes). Using a slotted spoon, remove the cooked gnocchi from the pot, and place into the skillet with the sauce. Repeat until the remaining gnocchi are cooked. When finished, quickly sauté the gnocchi and sauce for 1 to 2 minutes over medium-high heat, tossing to coat the gnocchi with the sauce. Remove from the heat, and sprinkle with the remaining 1/4 cup cheese, and serve.

Related posts:

1. Gnocchi
2. Spicy Pumpkin Butter
3. Pumpkin Soup and Pumpkin Seed Tea

Ingredients:

1-1/2 pounds lean ground beef
1 (14 ounce) can beef broth
1 (14.5 ounce) can
Italian-style diced tomatoes
2 cups uncooked farfalle (bow tie) pasta
2 cups sliced zucchini, (1/4
inch thick)
3/4 cup grated Parmesan
cheese, divided

Directions:
1 In a large skillet over medium/high heat, brown the
ground beef until no longer pink, breaking up into 3/4 inch
pieces. Remove beef with a slotted spoon to a bowl. Pour off
the drippings.
2 Return the skillet to the heat and add the beef broth,
tomatoes, and pasta. Stir to coat all of the pasta. Bring to a
boil and reduce heat to medium.
3 Cook, uncovered, for 15 minutes stirring frequently.
Add zucchini and continue cooking for an additional 5
minutes or until pasta is tender.
4 Return beef to the skillet and stir in 1/2 cup of the
cheese; heat through. Sprinkle the remaining cheese over each serving.

Related posts:

1. Pesto Pasta and Chicken
2. Farfalle Pasta with Pan-Seared Tuna, Lemon, and Garlic
3. Moroccan Beef Stew

6 ounces spaghetti
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
5 fresh mushrooms, sliced 1 (14.5 ounce) can stewed tomatoes
1 (16 ounce) package frozen mixed vegetables
1 teaspoon salt
ground black pepper to taste
1 tablespoon grated Parmesan cheese

Directions:

1. In a large pot with boiling salted water cook spaghetti pasta until al dente. Drain.
2. Meanwhile, in a large skillet heat olive oil over medium heat. Add onion, garlic, basil, sliced mushrooms, and chopped tomatoes and cook for 5 minutes. Stir in California-style vegetables, salt, and ground black pepper. Cook for approximately 10 minutes, stirring often, until vegetables are tender and crisp.
3. Pour vegetable mixture over cooked and drained pasta.  Toss well. Sprinkle with grated Parmesan cheese and serve.

Related posts:

1. Spaghettini with Checca Sauce
2. Beef and Parmesan Pasta
3. Penne with Spring Vegetables