One Pan Parmesan Noodles

I cannot say enough good things about this pasta dish.  It is easy, creamy, and pairs well with so many different things.  Our favorite way to enjoy it is with grilled, salt/peppered chicken strips and veggies.  It would make a fantastic side dish as well if you were to eliminate the protein and serve it with another main entree.

This recipe makes 2-4 servings.

1 TBSP olive oil
4 cloves garlic, minced
2 C chicken broth
1 C + extra as needed milk (I use 2%)
8 oz. uncooked fettuccine or spaghetti noodles
1/2 C grated Parmesan cheese
1 TBSP dried parsley
salt and pepper to taste

Heat the olive oil in a large skillet on medium heat.
Stir in the garlic and keep stirring for 1-2 minutes.
Add the chicken broth, 1 C milk, noodles, and salt and pepper.
Bring the mixture to a boil and then reduce the heat and simmer the noodles until they are cooked through.  It will take about 18-20 minutes.
Stir in the Parmesan cheese and add enough milk to get the desired sauce consistency.  Salt and pepper to taste again if it is needed.
Stir in the parsley.
Serve warm as a side dish or as a part of a main dish with a protein or veggies.

This recipe is adapted from damndelicious.net.

Mini Lasagna Roll-Ups

 

These were a fun bread from the traditional casserole style lasagna.  It makes perfect individual portions and they were so easy to put together.

This recipe makes 8 mini lasagnas.

8 lasagna noodles
4 oz. shredded Italian cheese blend
1-2 C shredded Parmesan cheese
1/2 lb. ground turkey, browned

Red Sauce:
1 TBSP olive oil
2 tsp butter
2 cloves garlic, minced
1/4 C onion, diced
1 can (8 oz) tomato sauce
1/2 can (3 oz) tomato paste
1/2 can (about 7 oz) diced tomatoes
1/2 tsp oregano
1/2 tsp basil
1/4 tsp salt
1/4 tsp pepper

White Sauce:
1 1/2 C milk
3 TBSP flour
2 TBSP butter
1/4 tsp salt
1/4 tsp pepper

Preheat the oven to 350.
Coat a 9"x13" baking dish with a light layer of cooking spray.
In a large saucepan, heat the olive oil and butter.
Add the garlic and onion and stir until they are just softened.
Blend the vegetable mix with an immersion blender or in a regular blender.
Return the vegetable paste to the sauce pan and add the tomato sauce, tomato paste, diced tomatos, oregano, basil, salt, and pepper.
Cover the sauce and let it simmer on medium-low for about 30 minutes.
In a separate saucepan, melt the butter for the white sauce.
Add the flour and milk and stir until combined.
Season with the salt and pepper.
Cook it over medium heat for 8-10 minutes until it begins to thicken.  Make sure you keep stirring it so that it does not burn.
Boil the lasagna noodles according to the package directions.
Add the ground turkey to the red sauce.
Lay out a single lasagna noodle and layer it with red sauce, white sauce, and some Italian cheese and Parmesan cheese.
Roll it into a roll-up and place seam side down in the baking dish.
Repeat with the other 7 noodles.
Cover the roll-ups with a light layer of red sauce, then white sauce, then the remaining Italian and Parmesan cheeses.
Bake for about 20 minutes.

This recipe is adapted from www.melskitchencafe.com.

Homemade Pasta

I want to go to Italy.  It is the number one place on my future travel list.  My brother in law got to live in Italy for a couple of years and my taste buds are envious!  Besides the gelato, pizza, and breads, I want to experience the real Italian, fresh pasta!
I decided to make some this last week.  It was by no means perfect.  A little thicker than I would like, but the taste of fresh pasta far surpasses any boxed or bagged variety!
Someday I would like to get a pasta attachment for my KitchenAid to be able to make the pasta even thinner and totally identical in size and shape.  For now though, making it with my rolling pin and pizza cutter is fun and still produces an extremely tasty result.

This recipe makes enough pasta for 4-6 servings.

1 1/2 C all-purpose flour
1 1/2 C semolina flour
1 tsp salt
2 large eggs
2 TBSP water
2 TBSP olive oil

Combine all ingredients in a large bowl (I used my KitchenAid mixer with the hook attachment) and mix it well until a stiff dough forms.
Kneed in the mixer for 4-5 minutes or by hand for 9-10 minutes until the dough become elastic.
Lightly dust a clean kitchen towel with flour and place the ball of dough in the towel and wrap it loosely.
Let the dough rest for 20 minutes.
Roll the dough out (I had to do it in 2-3 batches) on a lightly floured surface extremely thin (the pasta will thicken up a little bit while cooking so really thin means really thin).
Cut the dough into whatever type of noodle shape you would like (we went fettuccine this time).
Bring a large pot of water to boil with about 1/2 tsp of olive oil in it.
Add the pasta to the water and let it cook until it is tender and cooked through (3-5 minutes).
Serve warm with sauce, meat, or veggies.

This recipe is adapted slightly from Bob's Red Mill (on the semolina flour package).

Shrimp and Pasta with Butter-Herb Sauce

This was a really simple dish that delivered fresh and tasty results for a warm summer evening when I didn't want to heat up the house too much and my little one needed my attention!  You could add any veggie to the shrimp and I am sure it would be so good!  We served it with steamed broccoli and the pair was delicious!

 This recipe makes about 4 servings.

1 lb. tail-off shrimp, deveined, cooked
1/2 tsp garlic salt
dash of pepper
1 TBSP olive oil
1/4 C unsalted butter, softened
1 garlic clove, finely minced
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried parsley
1/4 tsp dried salt
1 tomato, chopped
8 oz. pasta (your choice as to what shape)

Prepare the pasta as the package directs.
Saute the shrimp and tomato (and any additional veggies desired) in the olive oil with the garlic salt and pepper until heated through.
Drain the excess liquid from the pasta and the shrimp mixture.
Combine the butter, garlic, oregano, basil, parsley, and salt in a large mixing bowl.
Add the cooked pasta and shrimp and veggies to the butter mixture and stir until all ingredients are well combined.
Serve warm.

Fettucine Alfredo with Grilled Chicken

I love an easy weeknight meal...especially when I have a little guy who wants all of his mom's attention right when it is time to make dinner!  The grilled chicken can be prepared ahead of time and then reheated just before serving, really cutting out a lot of the prep time just before dinner.

 

This recipe makes 3-4 servings.

8 oz fettuccine noodles

2 grilled chicken breasts (Seasoning with basic salt and pepper work just fine.  Whenever we need grilled chicken, we use this recipe here.)

1 large garlic clove, minced

1 TBSP butter

4 oz cream cheese

1/2 C milk (I use 2%)

1/2 C Parmesan cheese

salt and pepper to taste

Prepare the pasta noodles according to the package directions.

In a separate saucepan, melt the butter and add the garlic on medium heat.  Stir until fragrant and softened.

Add the cream cheese and stir until it is melted.

Add the milk and Parmesan cheese and stir until the sauce comes together and is smooth.

Salt and pepper the sauce to taste.

Serve the sauce over the pasta and grilled chicken.

Spaghetti Squash Pasta

Spaghetti squash is something I have wanted to try since I heard that you could make healthy pasta out of a vegetable!  It is inexpensive and really good.

 

1 spaghetti squash
salt and pepper to taste

Preheat the oven to 375.
Cut the ends off of the spaghetti squash.
Slice the squash in half horizontally.

Spoon out the seeds and the stringy middle.

Place the two squash halves on a lightly greased cookie sheet.
Bake for 45-75 minutes depending on how crunchy or soft you want the noodles (the longer you cook them, the softer they will be).
When the squash is done baking, pull out the "pasta" strings with a fork and serve with your favorite pasta sauce and/or toppings.

Creamy Tuscan Sauce

This sauce was fantastic and my husband who is not a tomato lover even went back for seconds...and maybe thirds!  We paired it with some grilled tilapia and pasta.  I just brushed the salmon with olive oil and seasoned it with salt and pepper and grilled it until cooked through on each side.
The sauce would go well with grilled chicken or even pork chops.

4 TBSP butter
4 cloves garlic, minced
1/2 tsp dried basil or 1/4 C fresh basil, chopped
8 oz. cream cheese
7-8 oz. jar of sun-dried tomatoes, drained, rinsed, and chopped (the original recipe called for 8 oz. and the jar I had was only 7oz. - my jar worked perfectly)
2 C milk
2 C grated Parmesan cheese
salt and pepper to taste

In a pot, melt the butter.
Add the garlic and cook for 2-3 minutes without burning the garlic.
Add the basil and cream cheese.
Cook on medium heat and stir until the cheese is melted and creamy.
Add the tomatoes.
Gradually add the milk, stirring until the milk is fully incorporated into the sauce.
Mix in the Parmesan cheese and salt and pepper.
Let the sauce cook while stirring it for about 5-10 minutes until it is creamy.
Serve with warm pasta.

This recipe is from mykitchencafe.com.

Bake Spinach and Kale Ziti

I was so glad the day my friend posted this on her blog.  We were just going to have regular old pasta and spaghetti sauce for dinner, but I ended up having everything on hand for this and was quite happy to make this instead.  I made some changes to the original recipe and we loved it.  It was simple and good for a cold winter night.  Also a great way to sneak some greens into the main dish!

8 oz. ziti pasta (or any similar type), cooked and drained
1 can (about 14 oz.) of diced tomatoes
1 tsp olive oil
2 garlic cloves, minced
2 C (about 5 oz.) of fresh spinach, chopped
1-2 C kale, chopped (make sure the large stem chunks are taken out)
1 large chicken breast, cubed and cooked through (or use one can of chicken, drained)
1 tsp dried oregano
1 TBSP dried basil
salt and pepper to taste
1/2 C ricotta cheese
1/4 C parmesan cheese
1 C mozzarella cheese, divided (two, 1/2 C portions)

Preheat the oven to 375.
Lightly grease an 8x8" cooking dish.
In a large pan, saute the garlic in the olive oil for 3-5 minutes until golden and fragrent.
Add the spinach, kale, chicken, oregano, basil, salt, and pepper.
Saute until the leafy vegetables are cooked down.
Add the pasta.
Mix in the ricotta, parmesan, and 1/2 C mozzarella cheeses.
Spread evenly into the pan.
Cover the top with the remaining mozzarella cheese.
Bake for 25-30 minutes until the cheese is melted and starting to crisp on the top.

*This recipe was adapted by Cookie Sundays from Skinny Taste via Sarah's Fares.

Paprika Stroganoff

This was a pretty simple dinner that put a yummy spin on a typical stroganoff.  It really didn't take very long to put together either - something I look for when making dinner as we near the impending estimated date of the arrival of our little guy.

2 chicken breast, cut into bite-sized pieces
1 TBSP paprika
1 tsp salt
1/2 tsp black pepper
2 TBSP flour
2 TBSP olive oil (+ extra as needed)
1/2 C diced yellow onion
8 oz. white button mushrooms, sliced
2 cloves garlic, minced
1 3/4 C low sodium chicken broth
2 TBSP tomato paste
1 bay leaf
1/4 C sour cream or plain yogurt
12 oz cooked noodles, hot

In a small bowl, toss the chicken with the paprika, salt, and pepper.
Add the flour to the bowl and toss until the chicken is coated.
In a large skillet, heat the oil until rippling and add the chicken.
Cook the chicken until golden brown on both sides (this will take about 5 minutes - it doesn't have to be cooked all the way through yet).
Put the chicken in a bowl or on a plate to the side.
Add more oil to the pan if necessary and saute the onions and mushrooms while scraping the browned bits off the sides and bottom of the pan.
Cook on medium heat until the onion is translucent and the mushrooms are browned.
Add the garlic and cook for 1 more minute.
Add 1/4 C chicken broth to the pan and scrape the sides and bottom with a spatula.
Stir in the tomato paste until well combined.
Add the remaining 1 1/2 C chicken broth and the bay leaf.
Put the chicken back into the pan and simmer over medium-low heat until the sauce thickens and the chicken is cooked through (takes about 5-6 minutes).
Add the sour cream and cook for 2-3 more minutes.
Serve over cooked noodles.

*This recipe is from Mel's Kitchen Cafe.

Shrimp Pasta and Oven Dried Tomatoes

This is one my favorite recent dinners.  My husband, who does not like tomatoes, LOVED this dish - especially the tomatoes!  The oven dried tomatoes are savory and don't have a typical tomato taste.  This meal is so simple to make (minus the time needed for the tomatoes) and will appear on our table often in the near future for sure!

1 pint cherry or grape tomatoes, halved
Olive oil
Small pinch of sugar
Kosher salt
Pepper
1 lb. pasta
2 TBSP unsalted butter, divided
1 lb. medium shrimp, peeled and deveined
3/4 C chopped yellow onion
2 cloves garlic, minced
1/2 tsp red pepper flakes
1/2 C chicken broth
6 oz. mascarpone cheese*
1/2 C fresh basil leaves, chopped
1/4 C grated Parmesan, plus more for serving

Preheat the oven to 225.
In a 9"x13" baking dish, place the tomatoes, cut side facing up.
Drizzle with olive oil and sprinkle with sugar, salt, and pepper.
Bake the tomatoes for 3 hours until they are shriveled.
The tomatoes can then be refrigerated until you need them.

Bring a large pot of water to a boil and cook the pasta according to the package directions.

Melt 1 TBSP of butter in a large saucepan.
Add the shrimp and cook for about 2-3 minutes until they are opaque.
Remove the shrimp and set aside.
Add the rest of the butter to the pan and saute the onion for 4-5 minutes until it is soft.
Add the garlic and red pepper flakes and saute for another 30-45 seconds.
Add the broth and scrap browned bits from the bottom of the pan.
In the saucepan, combine the shrimp, pasta, and tomatoes with the onion mixture.
Add the mascarpone cheese and stir until it is melted.
Add the Parmesan cheese and the basil and combine well.
Season to taste with salt and pepper.

This recipe is from Annie's Eats.

Saucy Garlic Chicken

This dish tastes and looks a lot fancier than the effort it takes to make it!  The sauce would also go well with gnocchi or other pastas.  Don't let the 4 whole garlic bulbs scare you away...the garlic is definitely not overwhelming!

Cheesy Garlic Sauce:
4 whole garlic bulbs
1 TBSP olive oil
6 TBSP butter
6 TBSP flour
3 C milk
2 C grated Parmesan cheese
1/4 tsp nutmeg
1/2 tsp salt
1/4 tsp black pepper

Remove the outer skin of the garlic bulbs without separating the cloves.
Cut the tops off the bulbs.
Brush with olive oil.
Wrap each bulb in foil and bake at 425 for 30-35 minutes.
Cool for 10-15 minutes.
Melt the butter in a saucepan.
Mix in flour until smooth.
Gradually stir in milk and boil for 1-2 minutes until the mixture is thickened.
Stir in the cheese, nutmeg, salt, and pepper.
Place the sauce into a blender.
Squeeze the softened garlic into the blender.
Blend until smooth.

Chicken Dish:
1 TBSP olive oil
1 package of spinach (9 oz.)
1/4 tsp salt
1/4 tsp pepper
1/2 C Parmesan cheese
4-6 chicken breasts, halved

Optional:
Pasta
Chopped tomato
Minced parsley

Preheat oven to 425.
Place spinach in a greased 9x13" pan.
Sprinkle with salt and pepper.
Brown chicken in oil on the stove top (both sides).
Place the chicken on the spinach.
Cover with the Cheesy Garlic Sauce.
Cover the pan with foil.
Bake for 30-35 minutes until the chicken is cooked through.
Remove foil and sprinkle with Parmesan cheese.
Bake for 5 more minutes.
Prepare the pasta, parsley, and tomato if desired.
Serve the chicken and sauce over the pasta topped with tomato and parsley.

Recipe from Taste of Home Magazine.

Spicy Macaroni and Cheese

This was perfect for our near zero (already below that with wind chill) temperatures tonight.  Add some protein by mixing in some cubed ham, too!

2 TBSP butter
1 1/2 TBSP flour
4 TBSP milk
2 oz. cream cheese
1/2 C jack cheese, grated
1/4 C parmesan cheese, grated
1/4 tsp red pepper flakes
salt
pepper
1/2 C cheddar cheese
1/4 C bread crumbs or crumbled croutons
1 1/2 C noodles, uncooked

Preheat oven to 400.
Grease the bottom and sides of an 8"x8" pan.
Boil noodles until cooked.
Melt butter in a pan on medium heat.
Mix in flour.
Add milk and blend.
Melt cream cheese into the butter, flour, milk mixture.
Add jack cheese, parmesan cheese, and red pepper flakes.
Stir until all cheeses are melted.
Salt and pepper to taste.
Drain the cooked noodles.
Combine the noodles and cheese mixture.
Pour into greased pan.
Sprinkle with cheddar cheese.
Cover with a thin layer of crumbled croutons or bread crumbs.
Cover pan with a layer of foil.
Bake for 20 minutes until the cheddar cheese is melted.

Cheesy Tomato, Sausage, and Mushroom Sauce

This is one of those recipes that came from a night of not knowing what was going to be for dinner turned into something really yummy!  Enjoy!

2 C spaghetti tomato sauce (I use a four cheese variety)

2 oz. cream cheese

1 C thinly sliced mushrooms

1-2 minced cloves of garlic

1 C cooked sausage bits

1 tsp olive oil

Saute the mushrooms, garlic and sausage bits in the olive oil until the mushrooms are cooked down and about half their previous size.

On medium heat, melt the cream cheese into the tomato sauce in a saucepan.

Add the mushroom mixture to the sauce and cheese mixture.

Stir until well blended and heated through.

Serve over cooked pasta!

Gnocchi

This last December, my husband and I went to South America for a couple of weeks.  Many countries on the eastern side of the continent have European influence, including culinary influence from Italy.  One of my very favorite foods we ate was gnocchi.  Gnocchi is a noodle/dumpling dish.  It is so hearty and filling. Now, you have to know something about me...I hate potatoes...I have tried multiple times and it just doesn't work.  Gnocchi is often times made of potatoes, so I was quite worried to try it on our trip.  As I said before, it was one of my favorites...not a taste of potato anywhere!
When I made this recipe from The Williams-Sonoma Cookbook, it included a cheese sauce.  I made it and wasn't impressed.  The gorgonzala cheese was so overwhelming.  You can put any kind of pasta or cheese sauce on top.  When I find a great one, I will let you know!
Gnocchi is a fairly time consuming process, but was easier than I thought it would be.

1 3/4 lb russet potatoes, peeled and cut into 2" chunks
1 1/2 C flour (+ some for rolling)
2 eggs
1/2 C heavy cream

Boil potatos in a large saucepan until they are tender (they can be pierced with a knife tip).  It will take about 10-12 minutes.
Drain potatoes.  Grate with the large hole side of a box grater.  (The recipe calls for using a potato rice or a food mill, but I didn't have one)
Mix potatoes, flour, and eggs until well blended in a large bowl.
Turn the mixture onto a lightly floured surface.
Knead with lightly floured hands until soft and smooth for about 2-3 minutes.

Divide the dough into 4-6 even pieces (depending on work space).

Roll each piece into a long rope about 1/2" in diameter.

Cut into 1" pieces.

To form the typical grooved look of gnocchi, run each piece under fork tines (don't flatten).

Place on a lightly floured cookie sheet.

Bring a large pot of water to a boil.

Add gnocchi and cook until they rise to the water surface (about 3-4 minutes).

Serve warm with sauce and vegetables of your choice.

Mmmm...so good!
I'll keep you updated on good sauce recipes!

Pork Stroganoff

I have been using MyKitchenCafe a lot lately.  Her recipes are so good and usually pretty simple.  This one was great with one adjustment on my part.  Here it goes:

2 TBSP canola oil

10 ounces white button mushrooms, quartered

1 large pork tenderloin (about 1 pound), cut into 3/4-inch chunks

Salt and pepper
1 yellow onion, finely diced

1 TBSP all-purpose flour

1 1/4 C low-sodium chicken broth

1 TBSP ketchup

1/4 C sour cream

3 C medium egg noodles

Bring water to a boil.
Add noodles.
On medium, heat 1 TBSP of oil in a large skillet.
Cook mushrooms until they are brown (it's about 7 minutes).
Move the mushrooms to a separate bowl.
Put the rest of the oil into the skillet.
Cook the pork until it is cooked through.
Remove the pork and put it in the bowl with the mushrooms.  Leave as much oil in the skillet as you can.
Cook the onion in the skillet for about 3 minutes or until tender.
Stir in the flour and cook for about 1 minute until golden.
Add chicken broth and ketchup and simmer for about 3 mintues or until it is slightly thickened.
Drain some of the onions...leave the sauce in the skillet and remove about half of the onions.*
Stir in mushrooms and pork.
Salt and pepper to taste.
Cook until all is heated.
Cool slightly and then mix in the sour cream.
Serve over noodles!

*This is my addition...the yellow onion flavor is awesome, but there were waaaay too many onions in the dish.  Keep the flavor, lose some onions!

Garlic Chicken and Spinach Pasta

If you haven't discovered My Kitchen Cafe yet, you definitely need to!  This recipe comes from this wonderful recipe index!

I halved this recipe to make enough for me and my husband with leftovers.

6 garlic cloves, minced
1/4 tsp red pepper flakes (this doesn’t add spiciness – just the right amount of flavor)
6 TBSP olive oil
2-3 boneless, skinless chicken breasts (about 1 pound)
Salt and pepper to taste
1 pound penne pasta - cooked
1 (5-ounce) bag baby spinach
1/2 C chopped fresh basil or 1 tablespoon dried
6 TBSP juice from 2 lemons
1 C grated parmesan cheese

Combine garlic, pepper flakes, and oil in a microwave bowl.
Microwave for 1 minute.
Cook pasta in boiling water.
Cut chicken into bite-sized pieces and season with salt and pepper.
Put 1 TBSP of oil mixture into a skillet and heat until the oil starts to ripple.
Add chicken to oil in skillet; cook until cooked al the way through.
Keep chicken warm.
Reserve 1/2 C of cooking water from pasta.
Drain pasta and return it to the pan.
Stir in remaining oil mixture, spinich, basil, lemon juice, and cheese.
Add in cooking water as necessary.
Season to taste with salt and pepper.

Chicken and Vegetable Penne

I adapted a recipe I found in a Taste of Home magazine to accomodate what we had on hand and came up with this simple, delicious recipe.

2 C uncooked, penne pasta

2 boneless, skinless chicken breasts cut into bite-sized pieces

1/2 C chopped onions
1-2 TBSP olive oil
1/2 red pepper, chopped
1/2 yellow pepper, chopped
1/2 C chopped asparagus
2 minced garlic cloves
2 TBSP butter
1 TBSP flour
1 1/2 C milk
4 oz. cream cheese
1/2 C Pecorino Romano cheese
1 TBSP parsley flakes

Cook pasta.
Cook chicken and onions in oil in a skillet until chicken is cooked thoroughly.
Add peppers, garlic, and asparagus and cook for one to two minutes.
Remove from heat and cover to keep warm.
Melt butter in a saucepan.
Stir in flour.
Stir in milk until blended well.
Bring to a boil for about two minutes (stir constantly).
Add the cream cheese and romano cheese and salt and pepper to taste.
Stir until cheese is completely melted and blended.
Drain the pasta.
Mix pasta, vegetable/chicken mix, and sauce in a large bowl.
Top with parsley.

This is so good and makes eating vegetable tasty for picky eaters!

The Best Lasagna Ever!

I made lasagna for the first time (I know, crazy) ever the other week and used this recipe.  Oh my...it was heavenly!  It was definitely time consuming and very messy to make, but it was so worth the work.  The recipe is invovled, so I am just going to direct you to the other website!  But try it...it is soooo good!

Fettuccine Carbonara

I love this recipe!  I absolutely love Italian food.

12 oz fettuccine noodles (any kind of noodle works)
8 slices bacon, cooked and crumbled
1/2 C parmesan cheese
1/2 tsp garlic powder
1 TBSP parsley flakes
ground pepper to taste
2 large eggs
1 TBSP butter

Boil pasta until done (everyone has their own version of "done" when it comes to cooking pasta).
Combine cheese, garlic powder, parsley, pepper, and eggs in a bowl.
Drain noodles.
Return the noodles to the pan and add in the butter.
Stir in egg and cheese mixture.
Cook on medium heat until eggs are cooked (about 3-4 minutes).
Enjoy!

Baked Pasta with Three Cheeses

This is also from The Williams-Sonoma Cookbook...and so good!  It makes a ton of food too!

Olive oil for coating and drizzling
1 C ricotta cheese
1 large egg yolk
1 C grated pecorino romano cheese
pinch of nutmeg
handful of coarsly chopped parsley
salt and pepper
1 pound dried pasta (small like ziti, not long like spaghetti)
1 jar of tomato sauce, heated
1/2 pound mozarella cheese, cut into small chunks

Preheat the oven to 425.
Lightly coat glass pan (9x13) with olive oil.
Boil pasta until cooked al dente.
Mix ricotta, egg yolk, 1/2 C of pecorino romano, nutmeg, and parsley in a large bowl. season with salt and pepper.
Drain cooked pasta.
Mix pasta with ricotta mixture.
Add mozarella and sauce and mix again.
Put mixture into pan.  Cover lightly with remaining percorino romano cheese and drizzle with olive oil.
Bake for 20 minutes until bubbling and lightly browned.
Serve.