Manicotti

Absolutely essential for a proper Easter.

Noodles

1 c flour
1 c water
2 eggs
1/2 tsp salt

Mix, spread pretty thin when cooking.  Stack between wax paper.  Don't let the mistakes go to waste...

The noodles can be made in advance a day or so and stored in the fridge.


Filling

2 lbs ricotta
6 eggs
parsley
2 T parmesan
salt & pepper

Mom's notes say: 3 lbs ricotta for 3 batches of batter (presumably the noodles).


Sauce

1/2 onion
1/2 green pepper
A few cloves garlic
Italian sausage links (sweet or mild, Johnsonville preferred)
Several cans tomato paste (Contadina preferred)

Saute onion, green pepper, garlic, and sausage in olive oil until the sausage is browned on each side.  Add first can of tomato paste, letting the paste saute a little with the rest before adding any water.  Three cans of water for one can of tomato paste.  The big pot usually took at least three cans of paste.

Add salt and pepper to taste, as well as oregano. Simmer for several hours.


Assembly

Layer of tomato sauce.  Layer of noodles, filled with ricotta mixture.  More sauce.  Sprinkle on torn-up mozzarella slices (thin slices - if too thick, your guests will choke).  Top with parmesan.

Serve with green salad and French bread or foccaccia.

Grandma's Monday Night Meal

Grandma used to serve this to us nearly every Monday night when we were there for orchestra.

Italian Noodle Casserole

(for lack of a better name)

1 lb ground beef or Italian sausage
1 can mushrooms (stems and pieces)
2 cans tomato sauce (12 oz?)
1/3 large pack of wide egg noodles
1/2 brick of sharp cheddar cheese

Brown the ground beef (can also saute onions or garlic to taste), drain the grease.  For more flavor use Italian sausage.  Add red pepper flakes, if desired.  Add mushrooms, then tomato sauce.  Add egg noodles (additional water may be needed to cook the noodles) about 15 minutes before serving.  Shred and mix in the cheese just before serving.