Garlic sauce

• In a measuring cup or small bowl mix together the first eight ingredients and set aside.

Stir fry

• Slice the pork and cut all the vegetables. Mise en place. (I can not over emphasize the importance of having all ingredients ready to go when cooking in a hot wok)
• Heat your wok or pan over high heat. Once the wok is hot add 2 teaspoon peanut or vegetable oil. (To prevent smoking, do not add oil to the hot wok until you are ready to cook).
• Add onions, peppers, celery, and carrots. Stir while cooking for about 2 – 3 minutes or until vegetable start to pick up some color.
• Add the pork and continue to stir for 2 – 3 more minutes.
• Give the soy sauce and garlic mixture a stir and add to the hot pan. (When working with a hot wok, keep the food moving, this will give you even cooking and prevent burning)
• Cook for 2 – 3 minutes or until sauce starts to caramelize and thicken (Add a bit of water if sauce gets too thick).
• Remove from heat.
• Serve with rice and garnish with scallions.

• 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.

• Begin by heating oven to 350°F.
• Cut chicken into 1″ cubes and lightly brown in a skillet over medium high heat. When golden, remove from pan and reserve.
• In the same skillet sauté together onion, celery, and pepper until onion becomes translucent. Add garlic and mushrooms and cook for one minute.
• Reduce the heat to low and add the white wine to the skillet of onions, scraping the bottom to deglaze the pan.
• In a separate sauce pan, make 2 cups of medium thick béchamel sauce. When thickened add to the onion mixture.
• Add the thawed mixed vegetables. Simmer until thick and bubbling.
• Add cheese and herbs, mixing well. Remove from heat.
• Cut biscuits into quarters and arrange on the top of the pan starting in the center and working out.
• Place skillet on a sheet pan (can bubble over) and bake for 25 – 30 minutes or until top is golden brown. Skillet will be heavy and hot, use caution when removing from oven.
• Allow dish to cool for 5 to10 minutes before digging in.