Difficulty Level:  Moderate Total Time: 2 hours Serving Size:  6 servings Ingredients: Quick Marinara Sauce: 2 tbsp. extra virgin olive oil 4 garlic cloves, minced 14 oz. crushed tomatoes Salt to taste 1 sprig fresh basil Lasagna: 6 no-boil lasagna sheets (or enough for 3 layers) 2 large eggplants, sliced lengthwise 1/4 inch thick 2 tbsp. extra virgin olive oil Salt & pepper to taste 8 oz. smoked scamorza, coarsely grated 8 oz. fresh mozzarella 16 oz. ricotta 1 egg 1 tsp. salt 1/2 cup Parmigiano Reggiano, grated Fresh basil for garnish Directions: Lay the eggplant slices on a baking sheet. Sprinkle lightly with salt and let sit for 30 minutes to draw out moisture. Pat dry thoroughly. Meanwhile, heat 2 tbsp. olive oil in a heavy pot over medium heat. Add garlic and sauté for 1–2 minutes, until fragrant. Stir in the crushed tomatoes, basil, and salt to taste. Simmer on low for 15–20 minutes. Preheat the oven to 400 ° F. Drizzle the eggplant with 2 tbsp. olive oil, season with salt and pepper, and roast 25–30 minutes, flipping halfway, until soft and lightly browned. While the eggplant is roasting, add the ricotta to a blender and blend until smooth and glossy. Transfer to a bowl and mix with the egg, 1 tsp salt, and 1/3 cup Parmigiano until fully combined. Lasagna Assembly: Lower the oven to 375° F. Spread a thin layer of sauce on the bottom of a 9 x 13 in. baking dish. Layer the no boil lasagna sheets, ricotta mixture, roasted eggplant, sauce, mozzarella, smoked scamorza and remaining grated Parmigiano. Repeat for 3 layers. Bake uncovered for 40–50 minutes, until bubbling at the edges and the cheese begins to brown. Rest 10–15 minutes before slicing. Garnish with fresh basil.

Difficulty Level:  Easy Total Time: 30 minutes Serving Size:  2-4 servings Ingredients: 1/2 lb. fusilli 3 tbsp. extra virgin olive oil 1/2 shallot, chopped 6 garlic cloves, sliced 1 tsp. crushed red chili flakes Juice of 1-2 lemons 3/4 cup Parmigiano Reggiano, grated 2 tbsp. Italian parsley, finely chopped Pasta water as needed Directions: Bring a large pot of water to a boil. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water. Meanwhile, add the olive oil to a large pan and sauté the shallot over medium-low heat until soft and translucent, about 3-5 minutes. Add the sliced garlic and sauté for a further 1-2 minutes, until fragrant. Stir in the chili flakes along with the juice of 1 lemon. Let simmer for 1-2 minutes. Strain the pasta and add it to the pan along with 1/2 cup of pasta water. Toss over medium heat. Add more lemon juice to taste. Remove from heat and stir in the Parmigiano and parsley. Add pasta water as needed, 1/4 cup at a time. Add more Parmigiano to taste. Plate and top with more Parmigiano, parsley and chili pepper flakes.

Difficulty Level:  Easy Total Time: 1 hour Serving Size:  2-4 servings Ingredients: Garlic Pomodoro: 2 tbsp. extra virgin olive oil 10 garlic cloves 1/4 tsp. crushed red chili flakes 14 oz. can crushed tomatoes Salt to taste Spinach & Artichoke Stuffed Shells: 1/2 lb. La Fabbrica Della Pasta La Gnocca or other large shell pasta 2 tbsp. extra virgin olive oil 6 garlic cloves, minced 14 oz. can artichoke hearts, quartered Zest of 1 lemon 1 cup fresh baby spinach, chopped 16 oz. whole milk ricotta 1/2 cup Parmigiano Reggiano, finely grated 1 cup shredded mozzarella 1 tbsp. Italian parsley for garnish Salt & pepper to taste Directions: Bring a large pot of water to a boil. Add plenty of salt. Cook the pasta shells until al dente. Cool and set aside. For the pomodoro, heat the olive oil in a large pot over medium-low heat and sauté the garlic cloves until soft and golden. Stir in the chili flakes, crushed tomatoes and salt to taste.  Simmer over low heat, covered, for about 15 minutes. Preheat the oven to 400°F.  For the filling, heat the olive oil in a large pan over medium-low heat and sauté the garlic until fragrant, 1-2 minutes. Stir in the artichokes and sauté until they soften and begin to break apart. Stir in lemon zest, salt and pepper to taste and spinach. Sauté until the spinach is fully cooked. Blend the ricotta until smooth and glossy. Add to a mixing bowl and fold in the Parmigiano, spinach and artichoke mixture and salt to taste. Spread the pomodoro sauce across the bottom of a baking dish. Fill the cooked pasta shells with the spinach artichoke filling and place over top of the pomodoro sauce. Sprinkle with shredded mozzarella and bake in the oven for about 20 minutes until fully melted. Place under the broiler on high for 1-2 minutes if desired. Remove from oven and top with chopped parsley.

Difficulty Level: Difficult Total Time: 2 hours Serving Size:  4-6 servings Ingredients: Pasta Dough: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks Filling: 2 tbsp. extra virgin olive oil 1/4 lb. pork loin 3-4 slices of mortadella 3-4 slices of Prosciutto di Parma 1/2 cup Parmigiano Reggiano, finely grated 2 egg yolks Pinch of nutmeg Salt & pepper to taste Brodo: Brodo Hearth bone broth Tip : If you have leftover tortellini, it can be frozen for 1-2 months in the freezer. You can also freeze the brodo. Directions: M ix the flours and form a well. Add the eggs and yolks, whisking with a fork while gradually incorporating the flour. Knead for 10 minutes until smooth, then wrap in plastic and rest 30 minutes. Saute the pork loin in olive oil over medium heat until fully cooked. Add salt and pepper to taste. Chop the pork loin and add it to a blender. Grind and then add the prosciutto and mortadella. Grind again and then add the Parmigiano, egg yolks and nutmeg and blend until a paste like texture is formed. Divide the rested dough into four pieces. Roll each piece into thin sheets using a pasta machine (setting 8). Cut the pasta sheets into 1.5 inch squares. Place about 1 tsp. of the filling onto the squares and shape the tortellini. Bring the brodo to a boil and cook the tortellini for 2-3 minutes until soft. Serve and top with grated Parmigiano if desired.

Difficulty Level:  Moderate Cook Time : 2 hours Serving Size:  16 servings Ingredients: 2 tbsp. extra virgin olive oil 1/4 yellow onion, chopped 1.5 cups Arborio rice 1/4 cup dry white wine 4 cups chicken stock 1 cup water 1 stick of butter 1 cup Parmigiano Reggiano, finely grated 1/2 cup Pecorino Romano, finely grated 1 cup all purpose flour 3 eggs 2 cups panko breadcrumbs 8 oz. ciliegine mozzarella 1 garlic clove 1 tbsp. parsley Vegetable oil for frying Directions: In a heavy-bottomed pot over medium-low heat, add the olive oil and sauté the onion until soft and translucent, about 4-5 minutes. Stir in the Arborio rice and toast for 3-5 minutes. Deglaze with wine and stir until it's mostly absorbed. Combine the chicken broth and water and slowly add it to the pot, 1-2 cups at a time, stirring continuously until the rice is fully cooked. Once the rice has fully cooked, remove from heat and stir in 4 tbsp. butter, Pecorino and Parmigiano. Add more cheese as needed. Spread onto a baking sheet and let cool in the refrigerator for about 1 hour. For the garlic butter, melt the remaining butter in a small bowl. Stir in grated garlic and 1/2 tbsp. chopped parsley. Add the flour, eggs and breadcrumbs to three separate shallow bowls. Take a scoop of the cooled risotto, place a piece of mozzarella in the center and shape the arancini. Dip the arancini into the flour, egg and breadcrumb mixture. Heat the vegetable oil and fry the arancini until golden brown. Let cool on a wire rack and brush garlic butter. Top with more parsley and grated Parmigiano.

Difficulty Level:  Easy Total Time: 30 minutes Serving Size:  2-4 servings Ingredients: 9 oz. pearl couscous 3 tbsp. basil pesto Juice of 1 lemon 1 tbsp. white vinegar Salt & pepper to taste 1 cup baby arugula 1 cup cherry tomatoes, halved 1/3 cup mozzarella pearls 1/3 cup shaved Parmigiano Reggiano 1/3 cup basil chiffonade Directions: Add the pearl couscous to a large pot and cover with cold water. Bring to a boil and cook for 5 minutes, or until just tender. Drain and set aside to cool. In a small bowl, whisk together the basil pesto, lemon juice, white vinegar, and salt and pepper to taste until well combined. In a large mixing bowl, toss the cooled couscous with half of the vinaigrette. Add the arugula, cherry tomatoes, fresh basil, mozzarella, and Parmigiano. Drizzle with the remaining vinaigrette and toss gently to combine.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. fresh pappardelle ~3 slices of smoked bacon or pancetta, coarsely chopped 2 tbsp. extra virgin olive oil 1/2 shallot, chopped 4 garlic cloves, minced 14 oz. whole San Marzano tomatoes 1/2 cup heavy cream Parmigiano Reggiano, finely grated Italian parsley, finely chopped Salt to taste Pasta water as needed Directions: Bring a large pot of water to a boil. Heat 1 tbsp. olive oil in a large pan and sauté the bacon until fully cooked. Remove from the pan and set aside. In the same pan, add the remaining olive oil and sauté the shallot until soft and translucent, about 3-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes, until fragrant. Add the tomatoes along with their juices and and salt to taste. Crush the tomatoes and let simmer over medium-low heat for about 20-30 minutes to let the flavors meld together. Once the water comes to a boil, add plenty of salt. Cook pasta until al dente. Reserve 1 cup of pasta water. Stir in the heavy cream and add back the cooked bacon. Let simmer over low heat while the pasta finishes cooking. Add more salt to taste. Strain the pasta and add to the pan along with 1/4 cup of pasta water. Toss over medium-high heat. Add more pasta water as needed. Plate and top with parsley and grated Parmigiano.

Difficulty Level:  Moderate Total Time: 1.5 hours Serving Size:  2-4 servings Ingredients: 1 cup 00 wheat flour 1 cup ricotta 2 eggs 1 tsp. salt 1/4 cup extra virgin olive oil 30 garlic cloves 1/3 tsp. crushed red chili flakes 14 oz. whole peeled tomatoes, crushed Salt to taste 1 Parmigiano Reggiano rind Basil leaves 4 oz. stracciatella 1/3 cup garlic panko breadcrumbs Pasta water as needed Garlic Panko Breadcrumbs: 1/2 cup plain panko breadcrumbs 2 tbsp. extra virgin olive oil 1 garlic clove, minced 1/4 tsp. salt Note : This recipe will make extra sauce which will keep for 1-2 months in the freezer. Directions: Garlic Panko Breadcrumbs: Sauté the minced garlic in olive oil over low heat until fragrant, about 1-2 minutes. Add the panko breadcrumbs and salt. Toast until golden brown. Ricotta Cavatelli & 30 Clove Pomodoro: Mix the flour and salt together then add the ricotta and egg to form the dough. Knead for about 10 minutes. Wrap in plastic wrap and let rest for 30 minutes. Heat the olive oil in a large pot over medium-low heat and sauté the garlic until soft and golden. Stir in the chili flakes, tomatoes and salt to taste. Add the Parmigiano rind and a sprig of basil. Cover and let simmer over low heat for 30 minutes. Once the dough has rested, divide into sections and roll out into long ropes, about 1/2 inch thick. Cut into tiny pieces about 1 inch long. Use a gnocchi board to shape the cavatelli. Bring a large pot of water to a boil. Once the water comes to a boil, add plenty of salt. Cook the cavatelli until al dente. Reserve 1 cup of pasta water. Strain the cavatelli and add to a pan along with the 30 clove pomodoro and 1/4 cup of pasta water. Toss over medium-high heat. Add more pasta water as needed Plate and top with stracciatella, breadcrumbs and basil.

Difficulty Level:  Easy Total Time: 45 minutes Serving Size:  2-4 servings Ingredients: 1/2 lb. orecchiette 4 tbsp. extra virgin olive oil 2 cup butter squash, cubed 1/2 lb. sweet Italian sausage 4 garlic cloves, minced 1/4 tsp. crushed red chili 1/2 bunch broccoli rabe, cleaned and roughly chopped 1/3 cup chicken broth 1 cup Parmigiano Reggiano, finely grated Salt to taste Pasta water as needed Directions: Bring two pots of water to a boil - one for the pasta, one for blanching the broccoli rabe. Once the pasta water is boiling, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water. In a large skillet, heat 2 tbsp. olive oil over medium heat. Add the butternut squash and sauté until tender. Set aside. Heat the remaining 2 tbsp. olive oil in a separate pan and cook the sausage over medium-high heat, crumbling the meat with a wooden spoon. Add the minced garlic, red chili flakes and salt to taste. Sauté for a further 1-2 minutes. Blanch the broccoli rabe in the second pot of boiling water. Remove using a spider strainer and add directly to the pan with the sausage. Add the cooked butternut squash and pour in the chicken broth. Let simmer until the broth is mostly absorbed and the flavors meld. Strain the pasta and add it to the pan. Toss on medium-high heat. Add the Parmigiano and toss again. Add pasta water or more chicken broth as needed, 1/4 cup at a time. Plate and top with more Parmigiano.

Difficulty Level:  Easy Total Time: 30 minutes Serving Size:  2-4 servings Ingredients: 6 oz. pearl couscous 2 tbsp. extra virgin olive oil 4-6 garlic cloves, minced 1/2 lb. shrimp, peeled and deveined 1/4 tsp. crushed red chili flakes 1/3 cup dry white wine Zest & juice of 1 lemon 2 tbsp. butter 2 tbsp. Italian parsley, finely chopped Salt to taste Directions: Add the pearl couscous to a large pot and cover with cold water. Bring to a boil and cook for 8 minutes, or until just tender. Drain and set aside. While the couscous is cooking, heat the olive oil in a large pan over medium heat. Add the garlic and cook for 1–2 minutes, until fragrant. Stir in shrimp, chili flakes, lemon zest, and a pinch of salt. Cook for 1–2 minutes until shrimp begin to turn pink. Pour in white wine and let simmer gently while the couscous finishes cooking. Just before adding the couscous, stir in lemon juice and butter until melted. Add the couscous to the pan and toss ingredients together. Stir in the parsley and more salt to taste.

Difficulty Level:  Easy Cook Time : 1.5 hours Serving Size:  2-4 servings Ingredients: Roasted Garlic Butter Farfalle: 1/2 lb. farfalle 2 bulbs of garlic 1 tbsp. extra virgin olive oil 4 tbsp. butter, softened 2 tbsp. Italian parsley, finely chopped 1/4 tsp. crushed red chili flakes 1/2 cup Parmigiano Reggiano, grated 1/2 cup Fontina, grated 1/2 cup garlic panko breadcrumbs Salt to taste Pasta water as needed Garlic Panko Breadcrumbs: 1/2 cup plain panko breadcrumbs 2 tbsp. extra virgin olive oil 1 garlic clove, minced 1/4 tsp. salt Directions: Roasted Garlic: Preheat oven to 400°F. Slice the top off of the garlic bulbs and drizzle with olive oil. Roast for 40-50 minutes until soft and golden brown. Garlic Panko Breadcrumbs: Sauté the minced garlic in olive oil over low heat until fragrant, about 1-2 minutes. Add the panko breadcrumbs and salt; toast until golden brown. Roasted Garlic Butter Farfalle: Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water. Add the butter, roasted garlic, 1 tbsp. parsley, Parmigiano and chili flakes to a heavy bottomed pot or pan. Mash until it forms a smooth, paste-like consistency. Once the pasta has finished cooking, add it to the pot with the roasted garlic butter and 1/4 cup pasta water. Toss until combined. Stir in the Fontina and more Parmigiano to taste. Top with toasted garlic panko breadcrumbs and remaining parsley.

Difficulty Level:  Easy Total Time: 2 hours Serving Size:  2-4 servings Ingredients: 1/2 lb. farfalle 2 pints cherry tomatoes, halved 1/4 cup extra virgin olive oil 1/2 tbsp. sea salt 1 tbsp. crushed coriander 1/2 tbsp. marjoram 1/2 shallot, chopped 4 garlic cloves, minced 2 tbsp. tomato paste 8 oz. mascarpone 1/3 cup Parmigiano Reggiano, finely grated 1/4 cup basil chiffonade Salt to taste Pasta water as needed Directions: Heat the oven to 300°F. Place the tomatoes on a baking sheet and drizzle with olive oil, crushed coriander, marjoram and sea salt. Roast for about 90 minutes until soft and semi dry. Bring a large pot of water to a boil. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water. Meanwhile, sauté the shallot in olive oil until soft and translucent, about 2-3 minutes. Add the garlic and sauté for a further 1-2 minutes, until fragrant. Stir in the tomato paste and salt to taste. Simmer on medium-low heat for 2-3 minutes until the tomato paste deepens in color. Stir in the mascarpone along with 1/4 cup of pasta water. Strain the pasta and add it to the pan. Toss on medium-high heat. Add more pasta water as needed, 1/4 cup at a time. Stir in the Parmigiano, slow roasted tomatoes and basil. Plate and top with more Parmigiano and basil.