The Libutti Family Italian Recipes

Ingredients 1 (16 ounce) boxes rigatoni pasta 2 eggs 1 (15 ounce) ricotta cheese 1/2 cup parmesan cheese, grated ¼ cup gruyere cheese 1 tablespoon parsley, dried 1 ½ cups mozzarella cheese, shredded, divided 1 ½ cups of gruyere cheese 2 (26 ounce) jars pasta sauce, barilla al forne divided or better yet make your own! 1 tbsp. Basil on top Directions Preheat oven to 375°. Spray a 9x13-inch pan with Pam. Cook rigatoni as per directions on package; drain. Beat eggs in a small bowl. Stir in ricotta cheese, ½ cup parmesan cheese, ¼ cup of gruyere and parsley. To assemble casserole:. Spread 2 cups pasta sauce to cover bottom of pan. Place 1/2 of the cooked rigatoni over sauce; top with 1/2 the ricotta mixture dropped by spoonfuls. Layer 1/2 cup mozzarella cheese and ½ cup gruyere, 2 cups pasta sauce, remaining rigatoni, and remaining ricotta mixture. Top with 1/2 cup m...

Braciolettine (Italian Stuffed Eye of the Round) 4-5lbs. eye of the round roast Stuffing: 1 medium onion (2 cups) 8 tbsp. Olive oil 4 tbsp. sweet red wine ½ cup of water 1 clove of garlic (Minced) 1 tbsp. parsley 1 ½ cups Italian bread crumbs 5 tbsp. Parmesan cheese 3 1/2 cup diced tomatoes 2 eggs ½ cup milk Finely chop onions and sauté in pan with olive oil, sweet wine, and water. Then add parsley, and garlic (finely chopped). Cook until onion is light brown. Remove from heat. Add 1 ½ cup Italian bread crumbs, mix well, and then add 3 tbsp of Parmesan cheese.(set aside) Cut meat about 1/8” thick, then pound into about 3 x 4 pieces. Assemble Braciolettine: Lay meat on wax paper, put about a tbsp. of the bread crumbs mixture on each piece of flattened meat. Then add a few pieces of the diced tomato. Roll each piece of meat, fold sides in a little roll. Set in groups of 8 roles. Put two skewers through first rol...