February 15, 1999
Preheat oven to 350 degrees. In large bowl, combine ricotta cheese, eggs, and Parmesan cheese; set aside. In another bowl, thoroughly combine pasta and pasta sauce. In 13x9-inch baking dish, spoon 1/2 of the pasta mixture, evenly top with ricotta cheese mixture, then remaining pasta mixture. Sprinkle with Mozzarella cheese. Bake 30 minutes or until heated through. Makes 8 servings.
In saucepan, bring stock to a low simmer. Meanwhile, in wide, shallow saucepan or large skillet, melt the butter over medium-high heat; cook onion, garlic, red pepper, and mushrooms, stirring for about 10 minutes or until tender and most of the liquid released by mushrooms has evaporated. Add rice, stirring to coat. Stir in about half of the wine or additional broth; cook, stirring often, until liquid is absorbed, about 2 minutes. Add remaining liquid and cook, stirring often, until absorbed. Add hot chicken stock 1/2 cup at time, stirring after each addition, until all of the stock is absorbed and rice has swelled to double its size and is tender but still a little firm, about 20 minutes. Season with salt and pepper to taste. Spoon into warmed pasta bowls and sprinkle with onions, parsley, and cheese. Makes 6 servings.
In large pot of boiling water, cook linguine according to package directions. Drain and return linguine to pan. Melt butter in saucepan over medium heat. Add onion and cook until tender. Stir in flour. Add milk; cook, whisking, until mixture comes to boil and thickens. Stir in chives and pepper to taste. Add 1/4 c. water. Flake salmon and add along with juices and chive mixture to pot with linguine. Mix lightly and sprinkle Romano cheese over each serving.