Conchiglie Puttanesca Based On Sopranos Family Cookbook Recipes

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ZITI AL FORNO (FROM THE SOPRANOS FAMILY COOKBOOK)



Ziti Al Forno (From the Sopranos Family Cookbook) image

It's from the sopranos cookbook but I use my own Recipe #73937 and it is the best food in the world there aren't words to describe it!

Provided by Bri22

Categories     One Dish Meal

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 8

1 lb ziti pasta, cooked
salt
pasta sauce
meatballs (Sunday Gravy (Real Italian Spaghetti Sauce)and Meatballs)
1 cup freshly grated romano cheese or 1 cup parmigiano-reggiano cheese
1 cup ricotta cheese (I use cottage cheese)
8 ounces mozzarella cheese, cut into small pieces
grated cheese, to sprinkle on top

Steps:

  • Put all the ziti in a large bowl.
  • Toss ziti with 3 cups of the gravy and half of the grated cheese.
  • Spoon half of the ziti into a casserole dish.
  • Spread the ricotta over the top of the ziti.
  • Sprinkle with the mozzarella and rest of grated cheese.
  • Pour on 1 cup of sauce.
  • Top with remaining ziti and rest of sauce (it will be almost overflowing) sprinkle with more grated cheese.
  • Bake covered with foil for 45 minutes and then uncovered for 15 minutes.
  • Let stand 15 minutes.
  • Tell me immediately how it was!

Nutrition Facts : Calories 195.7, Fat 7, SaturatedFat 4.1, Cholesterol 24.6, Sodium 167.6, Carbohydrate 22.2, Fiber 0.9, Sugar 1, Protein 10.3

CONCHIGLIE PUTTANESCA (BASED ON SOPRANOS' FAMILY COOKBOOK)



Conchiglie Puttanesca (Based on Sopranos' Family Cookbook) image

I love this because it's a simple, rustic dish that's so quick and easy to prepare. I made this for my son's European Cuisine Day at school, and I had kids coming back for 4ths and everyone clamoring for the recipe! Of course, I didn't feel the need to tell the students about the anchovies. Ha ha!! It also did not dry out in my Crock-Pot set on Warm for 2 hours, but please note that I put the sauce and pasta in it after they had cooled. This is a family favorite for us, and we hope it becomes one for your family as well. Manga!

Provided by Heather3271

Categories     Pasta Shells

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

6 quarts water
salt, if desired (See Notes below)
1/3 cup extra virgin olive oil
3 garlic cloves, finely chopped
2 (14 1/2 ounce) cans diced tomatoes, drained (I used No Salt Added)
1 tablespoon fresh oregano or 1 teaspoon dried oregano
1 tablespoon fresh basil or 1 teaspoon dried basil
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 lb conchiglie (medium shells pasta)
12 -15 black olives, oil-cured, pitted, halved lengthwise
1/4 cup capers, rinsed well
8 -12 anchovy fillets, drained, chopped (I used all 12 in the flat can)
1/4 teaspoon red pepper flakes (See Notes)

Steps:

  • Heat 6 quarts of water to boiling. Add salt to water, if desired.
  • In the meantime, in a large pot, heat olive oil over medium heat. Add garlic and saute until golden, being very careful not to overcook it.
  • Add tomatoes, oregano, basil, thyme, and salt (if desired). Simmer for 15 minutes or until sauce thickens somewhat.
  • Once water is boiling, add conchiglie and cook until "al dente" or according to package directions, draining well (See Notes).
  • Add olives, capers, and anchovies to sauce. Simmer for 2 minutes. Remove from heat and stir in red pepper flakes.
  • If serving immediately, add drained conchiglie to sauce, toss until pasta is well coated, and serve.
  • NOTES: I omitted the added salt because the olives, anchovies, and rinsed capers made it plenty salty! For a spicier flavor, either increase red pepper flakes or add to sauce with olives, capers, and anchovies as cooking longer will increase the heat.
  • If you want to serve the puttanesca later, allow it to cool. Rinse and drain the pasta well. Then, add the puttanesca and pasta to the Crock-Pot. Mine stayed moist and warm for the 2 hours I warmed it.

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