Italian Recipes from my cooking show yesterday :) Enjoy!

PASTA PIZZA BAKE

TORTELLINI, HAM & PEAS

CAPRESE SALAD WITH MIXED GREENS

PUDDING-POUND CAKE CUPS

 

PASTA PIZZA BAKE

8-ounces of spiral or corkscrew pasta, cooked and drained

1 (7-ounce) stick pepperoni, sliced

½ roll Jimmy Dean Italian sausage (you can find this by the bacon)

1 cup mushrooms, sliced (optional)

½ cup onion, chopped

3 cloves fresh garlic, minced

1 teaspoon Italian seasoning

½ to 1 teaspoon red pepper flakes

¼ cup dry red wine, optional

1 (28-ounce) can crushed tomatoes

1 teaspoon each of salt and pepper

6 to 8 slices fresh mozzarella

Grated Parmesan cheese and fresh thin-sliced basil for garnish

Cook pasta and set aside.  Sauté’ pepperoni in a skillet on medium-high just for 2 to 3 minutes.  It will get crispy fast.  Remove pepperoni and place on paper towels to drain.  Now add Italian sausage to the pepperoni drippings and cook until browned.  Remove sausage and place on paper towels.  Remove all but 2 tablespoons of the grease from the pan and sauté’ onion and mushroom for 2 to 3 minutes.  Add fresh garlic, red wine, seasonings and crushed tomatoes.  Simmer on low for about 10 minutes.  Now add the pasta and Italian sausage to the sauce and stir well.  Remove from heat and place fresh mozzarella slices over top of pasta mixture.  Lastly, place pepperoni slices all around the top.  Broil in an oven for 1 to 2 minutes or just until the mozzarella is melted.  Watch closely J  Garnish with grated parmesan and fresh basil. 

TORTELLINI, HAM & PEAS WITH ALFREDO SAUCE

1 (20-oz) package cheese tortellini

2 (15-oz) jars of Alfredo sauce (I use Bertolli)

1 (12-ounce) package diced ham ( I use Hormel)

1 cup frozen English peas

Parmesan cheese

Cook tortellini according to package directions and set aside.  In a medium saucepan, add the ham and sauté until heated through.  Add the Alfredo sauce and peas and simmer on low for 10 minutes.  Place desired amount of tortellini in a bowl and ladle Alfredo sauce mixture over the tortellini and top with parmesan cheese.

 

CAPRESE SALAD WITH MIXED GREENS

Mixed greens (I also include Arugula)

Fresh mozzarella, sliced

Fresh ripe tomato, sliced

Fresh basil

Container of pesto (you can find this by the refrigerated pasta or the deli)

Extra-Virgin Oil

Balsamic Vinegar

Fresh cracked pepper

To plate the salad:  I place the greens on one side of the plate then place the mozzarella, tomatoes and basil together and add a dollop of pesto on the side.  Dress with olive oil and vinegar and sprinkle fresh pepper on top.  Delicious!

 

PUDDING-POUND CAKE CUPS              

1 (8-ounce) container Cool Whip

1 large frozen pound cake (I use Sara Lee), cut into small cubes

1 large box vanilla instant pudding

2 ½ cups cold whole milk

1 cup semi-sweet chocolate chunks

8 (10-ounce) clear plastic cups or wine glasses

Mix pudding mix and milk together until thick.  Now you are ready to assemble.  Place just a few pound cake cubes on the bottom of each cup, and then add a tablespoon of pudding, a tablespoon of Cool Whip.   Repeat layers once more then top with chocolate chunks.  Cover each cup with plastic wrap and place in the fridge until you are ready to serve them J