Standing tubes of pasta filled with a zesty ragù alla bolognese, covered in a layer of fresh mozzarella, baked to a golden brown, offer a visually stunning twist to an Italian classic. Simple to prepare, this flavorful pasta dish is a treat for the eyes as well as the mouth.

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Torta di Rigatoni in Piedi (Standing Pasta Pie)

Standing tubes of pasta filled with a zesty ragù alla bolognese, covered in a layer of fresh mozzarella, baked to a golden brown

Course Main Course

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 12

Ingredients

*Ragù all Bolognese

• 1 medium onion
• 1 large carrots
• 2 ribs of celery
• 4 cloves roasted garlic
• 1 ounce pancetta very finely chopped
• 1 pound ground beef not lean
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• ¾ teaspoon Italian spices more or less to taste
• ¼ teaspoon red pepper flake optional and to taste
• Pinch allspice
• 1 cup red wine
• 1 large can diced tomatoes with their juice
• 2 cups roasted tomatoes

Assemble

• 1 pound Rigatoni
• 1 tablespoon olive oil
• 1 cup parmesan cheese finely grated
• 4 - 5 cups bolognese* sauce prepared sauce can be used, there are some great one available
• 1 cup fresh mozzarella cheese grated
• fresh basil garnish

Instructions

*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.

It is hard to top the flavor of grilled shrimp, unless you add bacon that is. Bacon just seems to make everything a bit better, and wrapping shrimp with it is no exception. The combination of salty bacon with the crisp clean texture of shrimp results in a mouth-watering delight. Served on a bed of mixed greens tossed with an Asian dressing, these “nuggets of love” make this salad a winner.

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Bacon-Wrapped Grilled Shrimp

The combination of salty bacon with the crisp clean texture of shrimp results in a mouth-watering delight. Served on a bed of mixed greens tossed with an Asian dressing, these “nuggets of love” make this salad a winner.

Course Appetizer, Main Course, Salad

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Ingredients

Shrimp

• 1 pound raw shrimp peeled and deveined
• 1 pound bacon cut in half or thirds
• 1 medium onion cut into large pieces
• jalapeno slivered (optional)

Asian Dressing

• 6 tablespoons rice vinegar
• 1/4 cup soy sauce
• 3/4 cup oil
• 2 teaspoons sugar
• 1 clove garlic minced
• 1/4 teaspoon ground ginger

Instructions

Shrimp

• Begin by deveining and peeling the shrimp. I find that shrimp are easiest to peel while still slightly frozen, but make sure they are completely thawed before grilling.
• Place bacon in a large pan over medium heat. Cook bacon for about 5 minutes per side to cook half way.  This will let the bacon crisp on the grill without over-cooking the shrimp.
• Cut bacon strips on half or in thirds depending on the size of your shrimp. Make sure the bacon strips are long enough to completely wrap around the shrimp, overlapping just to skewer.
• Hold a sliver of jalapeno against the shrimp and wrap with bacon, place on skewer. Slide a piece of onion on to the skewer and then repeat with another shrimp. The onion acts as a shield and helps to keep the shrimp from overcooking while the bacon crisps.
• Once you have filled the skewer with the shrimp, slide a second skewer through parallel to the first. This will keeps the shrimp from spinning on the skewer.

Grill

• Grill over medium heat until shrimp turn white and the bacon is crisp. Be sure to watch the shrimp closely, turning them when needed to avoid overcooking.

Asian Dressing

• Whisk all ingredients together and toss with salad or shrimp.

Serve

• Serve the shrimp over a bed of greens tossed with Asian dressing, or frill pick them for a bite size appetizer.

Notes

I used meduim 21 – 25 ct shrimp. I would suggest nothing smaller for wrapping.

 

Remember with shrimp the smaller the numbers, the bigger the shrimp. The count is how many per pound.

Light and fresh, this crab and pasta salad is the perfect dish for lunch or dinner. Served with some french bread, or on a bed of greens this amazing combination of flavors and textures is sure to satisfy.

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Crab and Pasta Salad

Light and fresh, this crab and pasta salad is the perfect dish for lunch or dinner. Served with some french bread, or on a bed of greens this amazing combination of flavors and textures is sure to satisfy.

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Servings 8

Author Christoph

Ingredients

Salad

• 1 pound pasta
• 12 oz. imitation or lump crab
• 1 rib celery, finely sliced
• 3 scallions, sliced
• 1 red pepper, diced
• 1 large broccoli floret, cut into bite size and blanched
• 1 cup cherub tomatoes, halved
• 1 carrot, julienned
• ¼ cup black olives, sliced
• grated Parmesan cheese and lemon zest for garnish

Salad Dressing

• 3 tablespoons mayonnaise
• 3 tablespoons sour cream
• 1 tablespoon olive oil
• 1 tablespoon rice wine vinegar
• 2 teaspoons old bay seasoning
• 1 teaspoon garlic powder
• 1 teaspoon celery seed
• salt and pepper to taste

Instructions

Salad

• Cook pasta in a pot of salted boiling water until el dente or about 12 minutes. Drain and rinse with cool water to stop the pasta from cooking.
• Prepare all vegetables.
• In a large bowl combine pasta, crab and vegetables.

Dressing

• In a small bowl mix together all ingredients for dressing.

Assemble

• Gently toss crab and pasta mixture with dressing evenly to coat.
• Top with a sprinkle of parmesan cheese, lemon zest, and cracked pepper.