Baked Gnocchi with Ricotta and Marinara

Ingredients:

• Potato Gnocchi boiled
• Coarse salt and ground pepper
• 1/2 cup marinara sauce
• 3/4 cup ricotta cheese
• 1/4 cup grated Parmesan

Directions:

1. Heat broiler, with rack in top position. Divide gnocchi among four 8-ounce shallow baking dishes or place in an 8-inch square baking dish. Season with salt and pepper, then top with dollops of marinara sauce and ricotta cheese. Sprinkle with grated Parmesan and broil until tops are browned in spots and gnocchi are heated through, 3 to 5 minutes, rotating once.

Serves 4

Classic Cheese Lasagna

Ingredients:

• 1 pound whole-milk ricotta cheese
• 1 large egg
• 1/8 teaspoon freshly grated nutmeg
• 3/4 teaspoon coarse salt
• Freshly ground pepper
• 1 pound fresh mozzarella
• Marinara
• Lasagna noodles cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
• 5 ounces coarsely grated Parmesan cheese, (about 1 3/4 cups)

Directions:

1. Preheat oven to 375. Combine ricotta, egg, nutmeg, and salt in a medium bowl. Season with pepper. Coarsely grate 1/2 of the mozzarella, and stir into ricotta mixture. Using your fingers, shred remaining mozzarella into 2-inch strips, and reserve.
2. Spread 1/2 cup marinara in a 9-by-13-inch baking dish. Place a layer of noodles over marinara. Spread 1/3 of the ricotta mixture over noodles, and sprinkle with 1/3 of the Parmesan. Place a layer of noodles over the cheese layer. Spread 1 cup marinara over noodles. Repeat layering (noodles, marinara, noodles, ricotta mixture, Parmesan) 2 more times. Spread remaining marinara over cheese layer, then sprinkle with shredded mozzarella.
3. Place baking dish on a rimmed baking sheet. Bake until cheese is golden brown and sauce is bubbling, 45 to 50 minutes. Let stand for 15 minutes before slicing and serving.

Serves 4

Broken Noodles with Tomato Sauce and Ricotta

Ingredients:

• 4 cups homemade or store-bought marinara sauce
• 1 package (9 ounces) pappardelle (wide pasta), broken into large pieces
• Coarse salt and ground pepper
• 1/2 cup part-skim ricotta
• 1/2 cup fresh basil leaves, torn

Directions:

1. In a large saucepan, bring sauce and 2 cups water to a boil; reduce to a simmer. Add noodles, and simmer, stirring frequently, until tender, 6 to 8 minutes. Season with salt. Serve with a dollop of ricotta, basil, and pepper.

Serves 4

Southern Mac and Cheese

Ingredients:

• Coarse salt and ground pepper
• 1 tablespoon butter, melted, plus more for ramekins
• 1/2 pound elbow macaroni
• 2 cups shredded sharp cheddar (8 ounces)
• 2 large eggs
• 1 cup half-and-half
• 1 small garlic clove, minced
• 2 slices white sandwich bread, torn

Directions:

1. Set a large pot of salted water to boil. Preheat oven to 350. Butter four 10-ounce ramekins. Cook pasta 3 minutes short of al dente; drain.
2. In a large bowl, whisk together 1 1/2 cups cheddar, eggs, half-and-half, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Add pasta, and stir to combine; divide among ramekins.
3. In a food processor, pulse bread and melted butter until coarse crumbs form; season with salt and pepper. Dividing evenly, top pasta mixture with 1/2 cup cheddar, then sprinkle with breadcrumbs. Place ramekins on a rimmed baking sheet. Bake until mac and cheese is golden and bubbling, about 20 minutes. Let stand 5 minutes before serving.

Cooking note:

You can also bake the mac and cheese in a shallow 1 1/2- to 2-quart baking dish. Increase the baking time to 25 to 30 minutes.

Serves 4