Ceci Alla Siciliana Recipes

Steps:

• Preheat the oven to 375 degrees F. Grease a 9-by-13-inch glass baking dish with the melted butter.
• Place the ricotta, egg, parsley, 2 teaspoons salt and 1 teaspoon pepper in a large bowl and mix thoroughly.
• Assemble the lasagna by evenly spreading 1/4 cup of the tomato sauce on the bottom of the prepared baking dish. Cover the sauce with some of the raw pasta sheets, cutting and piecing together the pasta as necessary to fit the dish (see Cook's Note).
• Spread 3/4 cup of the ricotta mixture evenly over the pasta using an offset spatula or your desired utensil. Make sure to get the ricotta to the edges and corners of the dish. Pour 1/2 cup of the tomato sauce onto the ricotta and spread evenly.
• Sprinkle 1 lightly filled (not packed) cup of the mozzarella over the top, followed by a light handful of Grana Padano and roughly one-fifth of the cooked and chopped sausage. Repeat 4 more times, starting with the pasta.
• For the sixth and final layer, begin by laying your pasta, then spread the remaining sauce on top. Sprinkle the remaining mozzarella over the sauce. Cover the dish well with aluminum foil to trap in moisture and help the raw pasta cook.
• Bake, covered, for 30 minutes, then uncover the lasagna and cook until the lasagna has crisped and browned to your liking, 15 to 30 minutes more. Serve with extra warmed tomato sauce and garnish with any remaining Grana Padano and parsley.

Steps:

• Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.
• Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.
• Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
• Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.