Manicotti

Ingredients:
1 pint part-skim ricotta cheese
8 ounces shredded mozzarella cheese
3/4 cup grated Parmesan cheese
2 eggs
1 teaspoon dried parsley
salt to taste
ground black pepper to taste
1 (16 ounce) jar spaghetti sauce
5 1/2 ounces manicotti pasta

Directions:

1. Cook manicotti in boiling water until done. Drain, and rinse with cold water.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
4. Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
5. Bake 45 minutes, or until bubbly.
    
This recipe is super basic, you can do a lot with just the sauce or with the cheese mixture.

Clams and Linguini

Ingredients:

2 cans of Minced or diced Calms

2 Tbs Olive oil

2 Tbs Butter

Usually One large slice diced Onion

1 Tsp Italian seasoning

3-4 cloves Garlic-whole or 2 tsp jarred 

Small can Mushrooms or as desired

Directions

Combine all ingredients in saucepan. Do not drain the clams. Bring to a boil- Reduce heat to simmer cooking for approx. 1/2 hour to 45 min.

Boil water for linguini when clams are starting to boil

Baked Ziti

Ingredients:
1 lbs ground beef/turkey
1 onion, chopped
1 jar spaghetti sauce
1 1/2 C mozzarella cheese
5 C cooked tube shaped pasta
1/4 C Parmesan cheese

Directions:
Cook meat and onion until meat is browned. Cook pasta noodles. Stir in spaghetti sauce, 1 cup mozzarella cheese, and cooked pasta noodles. Spoon into baking dish. Sprinkle with remaining mozzarella cheese and Parmesan cheese. Bake at 350 for 30 minutes.

Lemon & Garlic Shrimp Pasta

Ingredients
5 Tb olive oil, plus a little extra Kosher salt
1 box penne pasta
6 Tb butter
3 Tb minced galric
1/2 lbs. large shrimp
ground pepper
fresh parsley
2-4 lemons, juiced
1 lemon, zested
1/2 lemon, sliced in half rounds
hot pepper flakes

Directions:
Drizzle olive oil into pot of boiling water and cook pasta according to likeness. In a large heavy-bottomed pan, melt butter and olive oil. Add garlic and saute for 1 minutes. It burns easily, so be careful. Add the shrimp, 1 Tb of salt, and some ground pepper. Saute until shrimp turn pink (about 5 minutes). Remove from heat, add parsley, lemon juice, lemon zest, lemon slices, and red pepper flakes. Toss to combine. When pasta is done, drain; add shrimp and sauce and then sprinkle liberally with fresh Parmesan or Romano cheese. Toss well and serve.

*BYU MBA Cookbook 2008-2009