Rotel Beef Pasta With Parmigiano Reggiano Recipes

Steps:

• Heat half and half, cream cheese, margarine, Parmigiano-Reggiano cheese and pepper in a saucepan, stirring constantly.
• Cook over medium heat until smooth.

Steps:

• Preheat oven to 350°F with rack in middle.
• Cook shallots in butter in a heavy medium saucepan over medium heat, stirring occasionally, until tender, about 4 minutes.
• Add flour and cook over low heat, stirring with a wooden spoon, 3 minutes. Add nutmeg, then slowly whisk in milk and stock.
• Bring to a boil, whisking, then simmer, stirring occasionally, just until sauce lightly coats back of spoon, about 1 minute.
• Remove from heat and cool to warm, stirring occasionally.
• Stir in eggs, Marsala, sea salt, 1/2 teaspoon pepper, and 1/2 cup cheese.
• Spread about 1 1/4 cups sauce over bottom of an 11- by 8-inch baking dish.
• Cover with a layer of 3 lasagne sheets. Repeat layering 3 more times, then top with remaining sauce and remaining 1/2 cup cheese.
• Bake, uncovered, until browned, 45 to 55 minutes.
• Cooks' note: Sauce can be made 1 day ahead and chilled, covered (once cool).

Steps:

• Preheat oven to 400ºF and spread butter in an 8x8-inch baking pan.
• In a large saucepan of boiling water cook zucchini until crisp-tender, about 5 minutes.
• Drain zucchini and cool until they can be handled.
• Trim ends of zucchini and quarter lengthwise to form spears.
• Wrap each zucchini spear in a slice of prosciutto and arrange side by side in pan. (Zucchini will be touching).
• Sprinkle zucchini with parmesan cheese and pepper and bake until lightly browned, 10 to 15 minutes.
• Serve zucchini warm.