Three Cheese Filling for Pasta

  • 1 egg, beaten
  • 1 cup ricotta or cottage cheese
  • 1 cup mozzarella cheese, shredded
  • ½ cup grated parmesan cheese
  • 1 Tbls. Parsley, chopped
  • pinch of nutmeg, lemon peel, and garlic powder (most of the time I just use garlic
  • powder)

In mixing bowl combine all ingredients. Used to stuff desired pasta. Makes 2 2/3

cups filling.


Beef and Cheese Manicotti


4 teaspoons olive oil
1 medium onion, coarsely chopped
1 pound ground beef
Salt and freshly ground black pepper
14 (8-ounce package) manicotti
1 (15-ounce) container whole-milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 cups marinara sauce
2 tablespoons butter, cut into pieces


Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.

Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.

Preheat the oven to 350 degrees F.

Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

Spaetzle Dumplings

What you’ll need: 

  • 2 c flour
  • 1 egg
  • 3/4 c water
  • 1 tsp salt
  • brown butter for hot noodles (optional)


Boil a large pot of water. Mix all ingredients together.

Drop small amounts of dough into water. Cook in small batches for 5-8 minutes, or until dumpling are cook through. Transfer cooked dumplings to a serving dish and drizzle with brown butter. Repeat with  remaining dough.

Serve with Beef Stroganoff or Beef Goulash Sauce

**Tips: the noodles tend to float when done.
**Tips: it helps to dip the knife/spoon in the water when creating the spaetzle, it keeps the dough from sticking to the spoon

Pasta Cream Sauce

What you’ll  need:

  • 2 T. butter
  • 2T. Flour
  • 1 clove garlic minced
  • 1 tsp. Chicken boullion granules (or one cube)
  • 2 C Half & Half
  • ½ tsp. salt
  • ¼ tsp. pepper


Melt butter, add garlic and flour, mix well. Add boullion and Half & Half to flour mixture, stir with whisk till it is smooth and it slightly thickens. Add salt and pepper. Serve over pasta.

You can also add 1 ½ c sliced mushrooms and 1 C frozen peas to sauce. Then serve over tortellini or pasta of your choice.

Mama Hagood’s Classic Lasagna

What you’ll need:

  • 1 lb. ground beef- Browned and drained
  • 3 cups (28oz jar)- stir into meat and simmer 10 min.
  • 1 pkg. Lasagna noodles- cooked and drained

Mix together in bowl:

  • 2 cups cottage cheese
  • 2 cups ricotta
  • 1 ½ cups shredded mozzarella chees
  • ¼ cup grated Parmesan cheese
  • 2 eggs
  • 1 tsp. basil
  • 1 tsp. salt
  • ¼ tsp. pepper


Heat oven to 350.  Spread 1/3 cup meat sauce on bottom of a 9×13 pan. Place 4 over lapping noodles over sauce. Dot a ¼ of cheese mixture over pasta. Spread ¾ cup sauce over cheese. Repeat layers three times. Top with remaining sauce and extra mozzarella cheese.

Cover with foil and Bake 45 min or until hot and bubbly.  Remove foil; bake about 10 min. more until browned. Let stand 10 min.

If making ahead:

Prepare as directed but don’t bake.  Cover with plastic wrap, then foil.   Refrigerate up to 24 hours or freeze.  Bake 350 for 1 hour. For a frozen lasagna, bake at 350 for about 2 hours.