• Position a rack in the upper half of the oven and heat to 350° F. Prepare a 9″ x 13″ baking dish or other shallow heat-resistant dish by apply a light coat of cooking spray or oil (gratins are to be prepared in shallow baking dishes offering a large surface area for crisping).
• Peel and cook potatoes. Rice or mash the potatoes into a large mixing bowl. Add the cottage cheese, sour cream, onion, gruyere, garlic powder, salt and pepper, and mix well (I added a small amount of chopped parsley for a touch of color).
• Place the potato mixture into your prepared shallow baking dish and smooth evenly with a spatula. Press the potatoes into the dish to remove air pockets.
• Top evenly with the shredded cheddar cheese and chopped parsley (I sprinkled the dish with a small amount of paprika to add a bit of color).
• Bake for 30 to 40 minutes or until the cheese has turned a golden brown.
• Allow to stand for 5 minutes before serving.

• Heat oven to 450° F.  Prepare a 9″ x 9″ glass or metal pan by lightly greasing.
• Crisp the bacon, reserving the renderings. Drain on a paper towel and crumble when cool. Place a tablespoon of the bacon drippings in a large skillet and wilt the spinach. Place cooked spinach in a mesh strainer to drain. When cool enough to handle, finely chop the spinach.
• Cook pasta in boiling water about 8 minutes or until el dente. Drain and rinse with cold water, drain again.
• In a large bowl combine everything except the pasta. Mix well. Add pasta and toss to coat. Pour into the prepared baking dish.

Topping

• Place bread crumbs and cheese in a small bowl. Mix well.
• Evenly spread the topping mixture over the top of the casserole. Drizzle with olive oil.

Bake

• Bake casserole 25 minutes or until golden brown.  Let casserole rest for 10

  minutes before serving.

*Ragù all Bolognese

• Finely chop onion, carrot, and celery.
• In a heavy-bottomed saucepan over low heat, cook pancetta until all fat is rendered and pancetta is just beginning to brown. Add chopped vegetables and raise the heat to medium. Cook, stirring frequently, until onion is translucent and soft.
• Add ground beef to the vegetable mixture along with the salt, peppers, and spices. Cook until meat is browned crumbling with a spoon.
• Add tomatoes and garlic.
• When mixture begins to simmer, reduce heat to low and cook at a gentle simmer, stirring occasionally for about 30 minutes.
• Add wine. Cover pot, reduce heat to low, and allow sauce to simmer, 2 1/2 to 3 hours.
• Season to taste by adding more spices or salt.
• Heat oven to 400° F.

Assemble

• Cook pasta in heavily salted boiling water for about 12 minutes or al dente. Drain and rinse with cool water.
• Place pasta in a large mixing bowl and toss with olive oil. Add parmesan cheese and toss again.
• Butter the bottom and sides of a 9″ springform pan. Tip pan on a slight angle and stand the tubes of rigatoni on end until pan is full. One pound fits perfectly in the springform pan.
• Ladle the ragù small amounts at a time over the top of the pasta. Use a spatula to work the sauce into the noodles. Tapping the pan against the counter also helps to settle the sauce into the holes.
• Cover the top with an even layer of the grated mozzarella cheese.
• Bake in the 400° F oven for 25 – 30 minutes or until top is bubbling and golden brown.
• Remove from oven and allow to rest for about 15 minutes. Run a knife around the edge of the pan before removing the springform.
• Cut into slices and garnish with some fresh basil.

Serve

• Serve with a side salad or fresh green beans. A crusty French bread might also be nice.

• Heat oven to 375 degrees.
• Heat the green chili in a sauce pan over medium heat.
• Cover the bottom of a 13" x 9" baking dish with a thin layer of the green chili. Then add flour tortillas to completely cover. (The layer on chili in the bottom will prevent the enchiladas from sticking)
• Cover the tortillas with another layer of green chili. (Enchilada means encased).
• Spread an even layer of chicken and onion across the dish and sprinkle with cheese. I added some cilantro and diced jalapeno if desired.
• Cover tortilla with more green chili.
• And more tortillas. (Use the back of your ladle or spoon to gently push out any air pockets under the tortillas).
• And more green chili.
• And now the second layer of the chicken, onion, and cheese.
• Followed by more green chili, and the final layer of tortilla.
• Top with another layer of green chili, and then sprinkle with cheese, onion, and cilantro.
• Place the baking dish on a foil or parchment lined sheet pan to catch any spills, this also makes it easier to transfer the heavy dish out of the oven.
• Bake the enchiladas for about 50 to 60 minutes or until the top is lightly browned.
• Allow the enchiladas to stand for at least 15 minutes before attempting to cut.

Serve

• Garnish with fresh cilantro and serve with sour cream and Guacamole.

• Heat oven to 375°F.

Meat Sauce

• Place all tomato products in a large sauce pan over medium heat.
• Brown the sausage in a large skillet over medium high heat.
• Remove the sausage from the pan and add to tomato sauce. Place the onions, celery and squash in the oil remaining in the pan from the sausage, and sauté until the onions are translucent.
• Add the garlic, red pepper, and spices to the onion medley and cook for another minute.
• Add vegetable mixture to the tomato sauce.
• Add wine to the tomato sauce and mix well. Simmer over low heat until sauce thickens, about 30 minutes.

Ricotta mixture

• Add the ricotta, egg and parmesan to a bowl and whisk until combined and smooth. Stir in the spinach, olives, and nutmeg. season with salt and pepper. Set aside.

Assemble

• In the bottom of a glass baking dish spread about ½″ of the tomato sauce (This will prevent the bottom layer of pasta from sticking to the pan). Arrange a layer of pasta in the dish, and cover with a 1½″ layer of the tomato mixture.
• Sprinkle with cheese, and cover with more pasta.
• Spread the ricotta cheese mixture over and cover with another layer of pasta.
• Spread another 1½″ layer of the tomato mixture. Sprinkle with cheese and cover with pasta.
• Spread a ½″ thick layer of the tomato sauce on top and cover with more cheese.

Bake

• Place casserole pan on a baking sheet. (Just in case it bubbles over). Cover baking dish with foil, and bake for 30 minutes.
• Remove foil and return pan to oven for another 15 – 20 minutes, or until the top is bubbling and golden in color.
• Allow to rest for 10 minutes before cutting and serving.

• Cook sausage and onion in a skillet over medium-high heat until sausage is well browned, stirring to crumble the meat.
• Pour off any excess oil.
• Stir soup, ketchup and Worcestershire into skillet and add vegetables mixing well. Resist adding salt, the Worcestershire will offer plenty.
• Spoon the mixture into shallow baking dish. Sprinkle with half the cheese.
• Cover with tater-tots and remaining cheese and a grind of black pepper.
• Drizzle with olive oil and bake at 425 degrees F for 25 minutes or until potatoes are golden brown.
• Allow casserole to stand for 5 to 10 minutes before serving.