If I have to cook...

  Prep Time 10   minutes   Cook Time 40   minutes   Servings  -8 servings INGREDIENTS 1   pound   lean ground beef   or half Italian sausage 1   yellow onion, diced 4-5   garlic cloves, minced 1/4 - 1/2   teaspoon   red pepper flakes 1   24 oz. jar   Prego Traditional Italian Sauce 8-10   cups   low sodium chicken broth, divided 1   14 oz. can   can crushed tomatoes 2   tablespoons   tomato paste 2   teaspoons   balsamic vinegar 1 1/2   teaspoons   granulated sugar 1   tablespoon   dried basil 1   tsp EACH   dried parsley, dried oregano, salt 1/2   teaspoon   pepper 1   whole bay leaf 10   uncooked lasagna noodles   broken into approx. 1-2 inch pieces* 1/2   cup   heavy cream,optional** Cheese Garnish shredded mozzarella cheese freshly finely grated...

Serves 4-6 You’ll need:  1 onion 2 garlic cloves 1 tbsp olive oil 1 lb ground meatloaf mix (beef, pork and veal) Kosher salt and freshly ground black pepper 5 oz baby spinach 1 1/2 cups jar red marinara sauce 3/4 cup beef broth 1/2 cup ricotta cheese Red pepper flakes (optional) 6 no-boil lasagna noodles 1 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese 1/4 cup chopped fresh basil On a large cutting board, chop the onion and mince the garlic. Heat a 12-inch skillet over medium-high heat and add the olive oil. When the oil shimmers, add the onion and sauté until it begins to soften, about 1 minute. Add the garlic, meat loaf mix, 1 teaspoon of salt and a few grinds of pepper. Break the meat into small pieces with a spatula as it cooks. Cook until the meat is no longer pink.  Add the spinach in two batches, turning with tongs until it wilts, about 1 minute. Stir in the sauce, broth, ricotta cheese and red pepper flakes. Stir and bring to a boil. Taste and a...

SERVINGS:  3, PETITELY OR 2, HUNGRILY Source: Inspired by  Ideas in Food IN THE SKILLET 3 thin slices prosciutto (optional) 1 to 2 tablespoons olive oil 1 13-14 ounce package frozen cheese tortellini (about 3 cups) 1/2 cup frozen peas, no need to defrost 1/3 cup water TO FINISH 3 tablespoons crème fraîche or mascarpone Juice of half a lemon, more or less to taste Salt and freshly ground black pepper A few fresh mint leaves, cut into thin slivers Grated parmesan (optional) Heat a large, deep skillet with a lid** over medium-high heat. If using, add prosciutto in a single layer and cook until curling and browned underneath, about 2 minutes. Flip over and let cook until browned on the other side. Transfer a paper towel to blot oil and cool. Add oil to same skillet and heat it for a minute. Add frozen tortellini in a single layer and cook for 2 to 4 minutes, until they’re browned underneath. Sprinkle with frozen peas and add water to pan. Be car...

3oz young asparagus, trimmed 3oz baby carrots, trimmed 2oz shelled broad beans 2oz sugar snap peas 2oz unsalted butter 2 shallots, peeled and chopped 3oz courgettes, diced 7 fl oz double cream salt and pepper 4 tbsp freshly grated parmesan cheese 1lb fresh pasta sprig of basil cut the asparagus into short lengths. blanch in lightly salted boiling water for 2 min. drain and refresh in cold water, then drain again. slice baby carrots in half. cook in lightly salted boiling water for 2-3 min or until almost tender. drain and refresh in cold water, then drain again. blanch the broad beans for 3 min and the sugar snap peas for 1 min. refresh in cold water and drain. melt the unsalted butter in a large pan and gently sauce the shallots for 5 min. add the courgettes and salute for a further 1 min. add all the drained, refreshed vegetables to the double cream and cook gently, stirring, for 5-8 min or until the cream has reduced slightly. meanwhile cook the pasta in plenty o...

  Prep Time 10   minutes   Cook Time 20   minutes   Servings  servings INGREDIENTS 1   tablespoon   olive oil 1   pound   lean ground beef   (may use 1/2 sausage) salt and pepper 1/2   teaspoon   red pepper flakes 1   yellow onion, diced 2   medium carrots, peeled and thinly sliced 1   red bell pepper, chopped 6-8   garlic cloves, minced 1   28 oz. can   crushed tomatoes in puree 1   15 oz. can   fire roasted tomatoes with seasonings, drained 1   tablespoon   tomato paste 1 1/2   tsp EACH   chicken bouillon, sugar, dried basil 1/2   tsp EACH   dried oregano, dried parsley 3   cups   water 12   ounces   uncooked penne   (about 3 1/2 cups) 1/2   cup   heavy cream 1/2   cup   freshly grated Parmesan cheese 1/2   cup   freshly grated sharp...