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...

Filling 2 lbs. Ricotta Cheese 1 1/2 cups powdered sugar 2-3 tsp. vanilla ½ cup finely chopped candied citron ¼ semi sweet mini chocolate chips (as much as desired) Pistachio nuts (finely chopped) Shells 3 cups of flour (sifted) ¼ cup of sugar 1 tsp. cinnamon ¼ tsp. salt 3 tbsp. shortening 2 eggs well beaten 2 tbsp. white vinegar 2 tbsp. Sweet red wine 2 tbsp. water Place ricotta cheese in a strainer to drain some of the excess water from the ricotta. Whip ricotta in electric mixer until smooth and light. Add powdered sugar and vanilla. Continue mixing until the mixture is smooth. Remove from mixer and fold in fruits and chocolate. This filling recipe is enough for about 2 dozen shells. Sift together flour, sugar, cinnamon and salt in a bowl. Add shortening, 2 eggs (well beaten). Cut in with blender until pieces are size of small peas. Then blend in white vinegar, red wine, and water. Turn dough onto a lightly floured surface and knead. Wrap in waxed paper and chill in refrigerator for ...