Sweet Noodle Kugel

At Passover time, this sweet kugel is ideal for a light lunch, especially the day after the large Seder meal. If you are serving it during Passover, make sure to buy noodles that are Kosher for Passover.

• 1/2 cup golden raisins
• 1/2 lb. broad egg noodles
• 4 Tbs. unsalted butter (1/2 stick), melted
• 16 oz. cottage cheese
• 2 cups crème fraîche
• 4 large eggs, beaten
• 1 tsp. pure vanilla extract
• 1/2 cup granulated sugar
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg

Place the raisins in a small bowl. Add warm water to cover and set aside to soak for 1 hour. Drain in a mesh strainer.

Preheat the oven to 375°F. Lightly butter a 9 x 13-inch baking dish. Bring a large pot of salted water to boiling over high heat; stir in the noodles and cook for 6 minutes. Drain the noodles in a colander and transfer to a large bowl. Pour in the butter and toss until the noodles are coated.

Mix the cottage cheese, crème fraîche, eggs, and vanilla in a medium bowl; stir in the sugar, cinnamon, and nutmeg. Add to the noodles and stir until combined; stir in the raisins. Spoon the noodle mixture into the prepared baking dish. Bake until the filling is set and the top is golden brown—30 to 45 minutes.

Baked Penne with Cauliflower and Cheese

Cauliflower and cheese are a classic combination, and here they come together in a sophisticated take on macaroni and cheese. The cauliflower adds flavor and beneficial nutrients, and it lightens up the calorie count of each portion.

• 4 cups 1-1/2-inch cauliflower florets (about 1 lb.; from 1/2 head)
• 1 medium onion, sliced
• 2 cloves garlic, peeled
• Fine sea salt or table salt
• 12 oz. dried penne
• 2 cups 1% milk
• 1 tsp. dry mustard
• Freshly ground black pepper
• 2 tsp. chopped fresh thyme
• 2 oz. coarsely grated sharp white Cheddar (about 1/2 cup)
• 1-1/2 oz. finely grated Parmigiano-Reggiano (1-1/2 cups using a rasp grater)

Position a rack in the center of the oven and heat the oven to 375°F.

Put the cauliflower, onion, and garlic in a steamer basket set over 1 inch of boiling water in a 6- to 8-quart pot. Cover and steam until the cauliflower is tender, 10 to 15 minutes. Transfer the cauliflower, onion, and garlic to a blender.

Fill the pot three-quarters full of salted water and bring to a boil over high heat. Add the pasta and cook for 3 minutes less than the package timing. Drain and return the pasta to the pot.

While the pasta cooks, add 1 cup of the milk, the dry mustard, 1 tsp. salt, and 1/2 tsp. pepper to the vegetables in the blender and purée until smooth. Transfer to a 3-quart saucepan and stir in the remaining 1 cup of milk and the thyme. Heat over medium-low heat until hot but not boiling, about 3 minutes.

In a small bowl, mix the Cheddar and Parmigiano. Add all but 1/2 cup of the cheese to the sauce and stir until the cheese is melted. Add the sauce to the pasta and stir to combine. Transfer the pasta and sauce to an 8-inch square baking dish and sprinkle with the remaining cheese. Bake until heated through and the cheese is beginning to brown, 20 to 30 minutes.

Short Rib and Dried Porcini Lasagne

This company-worthy lasagne features beef short ribs that are slow-cooked in a hearty tomato sauce until meltingly tender. Béchamel sauce adds creaminess, and porcini mushrooms contribute an earthy note.

• 3/4 oz. (1 cup) dried porcini mushrooms 
• 2 lb. beef short ribs 
• Kosher salt and freshly ground black pepper
• 2-1/2Tbs. extra-virgin olive oil  
• 1 small yellow onion, finely chopped 
• 1 small carrot, finely chopped 
• 1 small celery stalk, finely chopped 
• 1 Tbs. tomato paste 
• 1 bay leaf, preferably fresh
• 1/2 cup dry red wine  
• 1-1/2 cups canned crushed tomatoes 
• 3 Tbs. unsalted butter 
• 3 Tbs. all-purpose flour
• 2 cups whole milk  
• 3/4 cup finely grated Parmigiano-Reggiano (about 1-1/2 oz.); more for serving 
• 1 recipe Fresh Pasta for Lasagne 

Soak the mushrooms

 In a small bowl, soak the porcini in 1-1/2 cups warm water until softened, about 10 minutes. Drain, reserving 1 cup of the soaking liquid. Coarsely chop the mushrooms and set aside in a bowl.

Braise the ribs

Season the short ribs all over with 1 tsp. salt and 1/4 tsp. pepper. In a 7- to 8-quart Dutch oven, heat 1-1/2 Tbs. of the oil over medium high heat until shimmering. Add the short ribs, in batches if necessary, and brown all over, 2 to 3 minutes per side. Transfer to a plate. Pour off and discard all but a thin layer of fat.

Reduce the heat to medium and add the remaining 1 Tbs. oil to the pan. Add the onion, carrot, celery, and a pinch of salt and cook until the vegetables are tender, 4 to 5 minutes. Add the tomato paste and bay leaf and cook, stirring, until the tomato paste darkens, 1 to 2 minutes. Add the red wine and simmer, stirring and scraping up any browned bits with a wooden spoon, until almost evaporated, 2 to 3 minutes. Add the reserved mushroom liquid and the tomatoes and bring to a simmer. Add the short ribs and any accumulated juices and the porcini; cover, reduce the heat to maintain a gentle simmer, and cook, turning the ribs every 40 minutes, until the meat is fall-off-the-bone tender, 2-1/2 to 3 hours. 

Put the ribs on a plate to cool. Pour the sauce into a heatproof bowl and discard the bay leaf. When the fat rises to the surface, skim it off and discard. Season to taste with salt and pepper. When the meat is cool enough to handle, remove and discard the bones and any fat or cartilage from the meat. Shred the meat and set aside in a medium bowl. 

Make a béchamel sauce

Melt the butter in a 3-quart saucepan over medium heat. Stir in the flour with a wooden spoon and cook until golden, about 2 minutes. Gradually whisk in the milk and cook at a gentle simmer, stirring often, until the mixture thickens, about 10 minutes. Season with 1 tsp. salt. Mix the béchamel sauce into the short rib sauce.

Assemble and bake the lasagne

Position a rack in the center of the oven and heat the oven to 350°F. 

Spread 3/4 cup of the sauce on the bottom of a 9x13x3-inch baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill any gaps. Spread 3/4 cup of the sauce evenly over the noodles. Add 1/2 cup of the shredded meat in an even layer and then sprinkle with 2 Tbs. of the Parmigiano. Add another layer of noodles and repeat the layers as instructed above, to make a total of 4 layers of sauce and meat and 5 layers of pasta—at this point, you should have used all the meat but still have about 3/4 cup of sauce and 1/4 cup of Parmigiano left. Spread the remaining sauce evenly over the top and then sprinkle with the remaining Parmigiano.

Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake until the top is browned and bubbly, 15 to 20 minutes. Cool for at least 10 minutes before serving. Serve sprinkled with additional Parmigiano, if you like. 

Baked Penne with Tomato, Rosemary and Three Cheeses

• 2 (28-oz.) cans whole tomatoes
• Kosher salt
• 3 Tbs. extra virgin olive oil, more as needed
• 1 lb. yellow onions, halved and thinly sliced (about 3 medium)
• 1 clove garlic, minced
• 1 Tbs. coarsely chopped fresh rosemary
• 1/4 tsp. dried red chile flakes, more to taste
• 1 lb. dried penne rigate pasta
• 4 oz. shredded Fontina
• 4 oz. freshly grated Pamigiano-Reggiano
• 4 oz. shredded Mozzarella

Drain and discard 1 cup of the juice from one of the cans of tomatoes. Put the tomatoes and the remaining juices in a blender or food processor and purée until smooth. Set aside.


Position a rack in the center of the oven and heat the oven to 450°F. Put a large pot with 6 quarts water and 2 Tbs. kosher salt on to boil. Grease a 9x13-inch baking dish with 1 Tbs. of the olive oil.


Heat the remaining 2 Tbs. olive oil in a 6- to 8-quart Dutch oven or heavy-based pot over medium-high heat. When the oil is shimmering, about 1 minute, add the onions and 1/4 tsp. kosher salt. Cook, stirring occasionally, until almost cooked through, about 5 to 10 minutes.


Using a spatula or wooden spoon, push the onions to the side. If the pan is dry, add 1 Tbs. olive oil, and then the garlic, and cook until it just starts to sizzle and becomes fragrant, about 10 seconds.


Add the puréed tomatoes plus 1 tsp. kosher salt. Bring to a boil over medium-high heat, reduce to a gentle simmer, and cook for 10 minutes, stirring occasionally, so that the sauce thickens slightly.


Add the rosemary and chile flakes and cook until they’re heated through and their flavors have melded, about 5 minutes. Taste for salt and pepper.


Cook the pasta in the boiling salted water until it’s just tender to the tooth, about 10 minutes. (Cook the pasta a little less than you normally might, because it will cook more in the oven later.)Drain the pasta and add it to the sauce.


Add half each of the Fontina, Pamigiano-Reggiano, and Mozzarella to the pasta mixture and toss well. Transfer to the baking dish and spread evenly.


Top the pasta with the remaining cheese. Bake until the cheese is golden brown, about 15 minutes. Let rest for 10 minutes before serving.

Baked Rigatoni with Cauliflower in a Spicy Pink Sauce

Cauliflower adds hearty chunks to this comforting baked pasta with creamy tomato sauce and Fontina cheese. Create your own custom baked pasta recipe with the Recipe Maker.

• 3 Tbs. olive oil
• 2 (28-oz.) cans whole tomatoes
• 1 lb. yellow onions, halved and thinly sliced (about 3 medium)
• 1-1/4 tsp. kosher salt
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup chopped fresh flat-leaf parsley
• 1/2 tsp. crushed red pepper flakes
• 1 lb. rigatoni
• 1 lb. 1- to 1-1/2-inch cauliflower florets (about 4 cups)
• 10 oz. shredded Fontina (about 2-1/2 cups)
• 2 oz. freshly grated Parmigiano- Reggiano (about 3/4 cup)

Position a rack in the center of the oven and heat the oven to 450°F. Bring a pot of well-salted water to boil in a large pot with a pasta insert. Grease a 9x13-inch baking dish with 1 Tbs. olive oil.


Pour off 1 cup of juice from one of the cans of tomatoes and discard it. In a blender or food processor, purée both cans of tomatoes with their remaining juice and set aside.


Heat the remaining 2 Tbs. olive oil in a 6- to 8-qt. Dutch oven or heavy-based pot over medium-high heat. When the oil is shimmering, about 1 minute, add the onions and 1/4 tsp. of the salt and cook, stirring occasionally, until nicely browned, 5 to 10 minutes. Push the onions to the side of the Dutch oven with a wooden spoon and add the garlic. Cook until it just starts to sizzle and becomes fragrant, about 10 seconds.


Add the puréed tomatoes and cream (be careful; it will splatter), plus the remaining 1 tsp. salt. Bring to a boil over medium-high heat, reduce to a gentle simmer, and cook for 10 minutes, stirring occasionally, so that the sauce thickens slightly. Add the parsley and the red pepper flakes, and cook until the flavors are melded, about 5 minutes more. Taste for salt and pepper and remove from the heat.


Meanwhile, when the salted water comes to a boil, cook the rigatoni until it’s al dente, about 10 minutes. Drain the pasta by lifting out the insert and leaving the water in the pot. Add the pasta to the sauce. Return the water to a boil (with the pasta insert in the pot) and cook the cauliflower until barely tender, about 2 minutes. Drain and add it to the sauce.


Add 1-1/2 cups of the shredded Fontina to the pasta mixture and toss well. Transfer to the prepared baking dish and spread evenly. Top the pasta with the remaining 1 cup Fontina and then the Parmigiano-Reggiano.


Bake uncovered until the cheese is golden brown, about 15 minutes. Let the pasta rest for 10 minutes before serving.

Sweet Noodle Kugel

At Passover time, this sweet kugel is ideal for a light lunch, especially the day after the large Seder meal. If you are serving it during Passover, make sure to buy noodles that are Kosher for Passover.

• 1/2 cup golden raisins
• 1/2 lb. broad egg noodles
• 4 Tbs. unsalted butter (1/2 stick), melted
• 16 oz. cottage cheese
• 2 cups crème fraîche
• 4 large eggs, beaten
• 1 tsp. pure vanilla extract
• 1/2 cup granulated sugar
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg

Place the raisins in a small bowl. Add warm water to cover and set aside to soak for 1 hour. Drain in a mesh strainer.

Preheat the oven to 375°F. Lightly butter a 9 x 13-inch baking dish. Bring a large pot of salted water to boiling over high heat; stir in the noodles and cook for 6 minutes. Drain the noodles in a colander and transfer to a large bowl. Pour in the butter and toss until the noodles are coated.

Mix the cottage cheese, crème fraîche, eggs, and vanilla in a medium bowl; stir in the sugar, cinnamon, and nutmeg. Add to the noodles and stir until combined; stir in the raisins. Spoon the noodle mixture into the prepared baking dish. Bake until the filling is set and the top is golden brown—30 to 45 minutes.

Short Rib and Dried Porcini Lasagne

This company-worthy lasagne features beef short ribs that are slow-cooked in a hearty tomato sauce until meltingly tender. Béchamel sauce adds creaminess, and porcini mushrooms contribute an earthy note.

• 3/4 oz. (1 cup) dried porcini mushrooms 
• 2 lb. beef short ribs 
• Kosher salt and freshly ground black pepper
• 2-1/2Tbs. extra-virgin olive oil  
• 1 small yellow onion, finely chopped 
• 1 small carrot, finely chopped 
• 1 small celery stalk, finely chopped 
• 1 Tbs. tomato paste 
• 1 bay leaf, preferably fresh
• 1/2 cup dry red wine  
• 1-1/2 cups canned crushed tomatoes 
• 3 Tbs. unsalted butter 
• 3 Tbs. all-purpose flour
• 2 cups whole milk  
• 3/4 cup finely grated Parmigiano-Reggiano (about 1-1/2 oz.); more for serving 
• 1 recipe Fresh Pasta for Lasagne 

Soak the mushrooms

 In a small bowl, soak the porcini in 1-1/2 cups warm water until softened, about 10 minutes. Drain, reserving 1 cup of the soaking liquid. Coarsely chop the mushrooms and set aside in a bowl.

Braise the ribs

Season the short ribs all over with 1 tsp. salt and 1/4 tsp. pepper. In a 7- to 8-quart Dutch oven, heat 1-1/2 Tbs. of the oil over medium high heat until shimmering. Add the short ribs, in batches if necessary, and brown all over, 2 to 3 minutes per side. Transfer to a plate. Pour off and discard all but a thin layer of fat.

Reduce the heat to medium and add the remaining 1 Tbs. oil to the pan. Add the onion, carrot, celery, and a pinch of salt and cook until the vegetables are tender, 4 to 5 minutes. Add the tomato paste and bay leaf and cook, stirring, until the tomato paste darkens, 1 to 2 minutes. Add the red wine and simmer, stirring and scraping up any browned bits with a wooden spoon, until almost evaporated, 2 to 3 minutes. Add the reserved mushroom liquid and the tomatoes and bring to a simmer. Add the short ribs and any accumulated juices and the porcini; cover, reduce the heat to maintain a gentle simmer, and cook, turning the ribs every 40 minutes, until the meat is fall-off-the-bone tender, 2-1/2 to 3 hours. 

Put the ribs on a plate to cool. Pour the sauce into a heatproof bowl and discard the bay leaf. When the fat rises to the surface, skim it off and discard. Season to taste with salt and pepper. When the meat is cool enough to handle, remove and discard the bones and any fat or cartilage from the meat. Shred the meat and set aside in a medium bowl. 

Make a béchamel sauce

Melt the butter in a 3-quart saucepan over medium heat. Stir in the flour with a wooden spoon and cook until golden, about 2 minutes. Gradually whisk in the milk and cook at a gentle simmer, stirring often, until the mixture thickens, about 10 minutes. Season with 1 tsp. salt. Mix the béchamel sauce into the short rib sauce.

Assemble and bake the lasagne

Position a rack in the center of the oven and heat the oven to 350°F. 

Spread 3/4 cup of the sauce on the bottom of a 9x13x3-inch baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill any gaps. Spread 3/4 cup of the sauce evenly over the noodles. Add 1/2 cup of the shredded meat in an even layer and then sprinkle with 2 Tbs. of the Parmigiano. Add another layer of noodles and repeat the layers as instructed above, to make a total of 4 layers of sauce and meat and 5 layers of pasta—at this point, you should have used all the meat but still have about 3/4 cup of sauce and 1/4 cup of Parmigiano left. Spread the remaining sauce evenly over the top and then sprinkle with the remaining Parmigiano.

Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake until the top is browned and bubbly, 15 to 20 minutes. Cool for at least 10 minutes before serving. Serve sprinkled with additional Parmigiano, if you like. 

Butternut Squash Lasagne with Goat Cheese, Sage, and Breadcrumbs

The combination of sweet-and-savory roasted squash, tangy goat cheese, and fresh herbs brings big flavor to this lasagne, while the tender pasta keeps things light.

• 1 large butternut squash (about 3 lb.), halved lengthwise and seeded 
• 2 medium cloves garlic, unpeeled
• 2 sprigs fresh thyme plus 2 tsp. chopped leaves  
• 2 tsp. extra-virgin olive oil 
• Kosher salt
• Freshly ground black pepper
• 5 Tbs. unsalted butter  
• 2 sprigs fresh sage plus 1 tsp. chopped leaves 
• 1-1/8 oz. (1/4 cup) all-purpose flour 
• 3 cups whole milk 
• 1-1/4 cups crumbled fresh goat cheese (4 oz.) 
• 1 cup finely grated Pecorino Romano (2 oz.) 
• 1/4 tsp. freshly grated nutmeg 
• 1/4 cup coarse dry breadcrumbs or panko 
• 1 recipe Fresh Pasta for Lasagne

Roast the squash and garlic

Position a rack in the center of the oven and heat the oven to 425°F.

Put the squash cut side up on a large, heavy-duty rimmed baking sheet. Put 1 garlic clove and 1 sprig of thyme in each cavity. Drizzle each half with 1 tsp. of the oil and then season each with 1/4 tsp. salt and a few grinds of pepper. Roast until the squash is browned in spots and very tender when pierced with a skewer, 45 to 50 minutes. Remove from the oven and let cool completely. 

Discard the thyme sprigs. Peel the garlic and put in a large bowl. Scoop the squash flesh from the skins and add it to the garlic. Mash with a fork until smooth. Season to taste with salt and pepper.

Reduce the oven temperature to 350°F.

Make a goat cheese and sage sauce

Melt 4 Tbs. of the butter in a 3-quart saucepan over medium heat. Add the sage sprigs and cook until the butter is fragrant, 2 to 3 minutes. Discard the sage. Add the flour and whisk until smooth and golden, about 2 minutes. Gradually whisk in the milk and cook, whisking occasionally, until thickened enough to coat the back of a spoon, about 15 minutes. Stir in the goat cheese, 1/2 cup of the pecorino, the nutmeg, 1 tsp. salt, and a few grinds of pepper. Season to taste with more salt and pepper. Set aside 1-1/2 cups of the sauce and mix the rest with the mashed squash. 

Season the breadcrumbs

Melt the remaining 1 Tbs. butter in a small skillet over medium heat. In a small bowl, mix the breadcrumbs, chopped sage, chopped thyme, a pinch of salt, and few grinds of pepper. Add the melted butter and mix well. 

Assemble and bake the lasagne

Spread 1/2 cup of the reserved cheese sauce over the bottom of a 9x13x3-inch baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill any gaps. Spread 1 cup of the squash mixture evenly over the noodles. Add another layer of noodles and repeat the layers as instructed above, to make a total of 4 squash layers and 5 pasta layers. Spread the remaining 1 cup cheese sauce evenly over the top. Sprinkle with the breadcrumb mixture and the remaining 1/2 cup pecorino.

Cover the baking dish with foil and bake for 40 minutes. Remove the foiland bake until the top is browned and bubbly, 15 to 20 minutes. Cool
for at least 10 minutes before serving.

Butternut Squash Lasagne with Goat Cheese, Sage, and Breadcrumbs

The combination of sweet-and-savory roasted squash, tangy goat cheese, and fresh herbs brings big flavor to this lasagne, while the tender pasta keeps things light.

• 1 large butternut squash (about 3 lb.), halved lengthwise and seeded 
• 2 medium cloves garlic, unpeeled
• 2 sprigs fresh thyme plus 2 tsp. chopped leaves  
• 2 tsp. extra-virgin olive oil 
• Kosher salt
• Freshly ground black pepper
• 5 Tbs. unsalted butter  
• 2 sprigs fresh sage plus 1 tsp. chopped leaves 
• 1-1/8 oz. (1/4 cup) all-purpose flour 
• 3 cups whole milk 
• 1-1/4 cups crumbled fresh goat cheese (4 oz.) 
• 1 cup finely grated Pecorino Romano (2 oz.) 
• 1/4 tsp. freshly grated nutmeg 
• 1/4 cup coarse dry breadcrumbs or panko 
• 1 recipe Fresh Pasta for Lasagne

Roast the squash and garlic

Position a rack in the center of the oven and heat the oven to 425°F.

Put the squash cut side up on a large, heavy-duty rimmed baking sheet. Put 1 garlic clove and 1 sprig of thyme in each cavity. Drizzle each half with 1 tsp. of the oil and then season each with 1/4 tsp. salt and a few grinds of pepper. Roast until the squash is browned in spots and very tender when pierced with a skewer, 45 to 50 minutes. Remove from the oven and let cool completely. 

Discard the thyme sprigs. Peel the garlic and put in a large bowl. Scoop the squash flesh from the skins and add it to the garlic. Mash with a fork until smooth. Season to taste with salt and pepper.

Reduce the oven temperature to 350°F.

Make a goat cheese and sage sauce

Melt 4 Tbs. of the butter in a 3-quart saucepan over medium heat. Add the sage sprigs and cook until the butter is fragrant, 2 to 3 minutes. Discard the sage. Add the flour and whisk until smooth and golden, about 2 minutes. Gradually whisk in the milk and cook, whisking occasionally, until thickened enough to coat the back of a spoon, about 15 minutes. Stir in the goat cheese, 1/2 cup of the pecorino, the nutmeg, 1 tsp. salt, and a few grinds of pepper. Season to taste with more salt and pepper. Set aside 1-1/2 cups of the sauce and mix the rest with the mashed squash. 

Season the breadcrumbs

Melt the remaining 1 Tbs. butter in a small skillet over medium heat. In a small bowl, mix the breadcrumbs, chopped sage, chopped thyme, a pinch of salt, and few grinds of pepper. Add the melted butter and mix well. 

Assemble and bake the lasagne

Spread 1/2 cup of the reserved cheese sauce over the bottom of a 9x13x3-inch baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill any gaps. Spread 1 cup of the squash mixture evenly over the noodles. Add another layer of noodles and repeat the layers as instructed above, to make a total of 4 squash layers and 5 pasta layers. Spread the remaining 1 cup cheese sauce evenly over the top. Sprinkle with the breadcrumb mixture and the remaining 1/2 cup pecorino.

Cover the baking dish with foil and bake for 40 minutes. Remove the foiland bake until the top is browned and bubbly, 15 to 20 minutes. Cool
for at least 10 minutes before serving.

Short Rib and Dried Porcini Lasagne

This company-worthy lasagne features beef short ribs that are slow-cooked in a hearty tomato sauce until meltingly tender. Béchamel sauce adds creaminess, and porcini mushrooms contribute an earthy note.

• 3/4 oz. (1 cup) dried porcini mushrooms 
• 2 lb. beef short ribs 
• Kosher salt and freshly ground black pepper
• 2-1/2Tbs. extra-virgin olive oil  
• 1 small yellow onion, finely chopped 
• 1 small carrot, finely chopped 
• 1 small celery stalk, finely chopped 
• 1 Tbs. tomato paste 
• 1 bay leaf, preferably fresh
• 1/2 cup dry red wine  
• 1-1/2 cups canned crushed tomatoes 
• 3 Tbs. unsalted butter 
• 3 Tbs. all-purpose flour
• 2 cups whole milk  
• 3/4 cup finely grated Parmigiano-Reggiano (about 1-1/2 oz.); more for serving 
• 1 recipe Fresh Pasta for Lasagne 

Soak the mushrooms

 In a small bowl, soak the porcini in 1-1/2 cups warm water until softened, about 10 minutes. Drain, reserving 1 cup of the soaking liquid. Coarsely chop the mushrooms and set aside in a bowl.

Braise the ribs

Season the short ribs all over with 1 tsp. salt and 1/4 tsp. pepper. In a 7- to 8-quart Dutch oven, heat 1-1/2 Tbs. of the oil over medium high heat until shimmering. Add the short ribs, in batches if necessary, and brown all over, 2 to 3 minutes per side. Transfer to a plate. Pour off and discard all but a thin layer of fat.

Reduce the heat to medium and add the remaining 1 Tbs. oil to the pan. Add the onion, carrot, celery, and a pinch of salt and cook until the vegetables are tender, 4 to 5 minutes. Add the tomato paste and bay leaf and cook, stirring, until the tomato paste darkens, 1 to 2 minutes. Add the red wine and simmer, stirring and scraping up any browned bits with a wooden spoon, until almost evaporated, 2 to 3 minutes. Add the reserved mushroom liquid and the tomatoes and bring to a simmer. Add the short ribs and any accumulated juices and the porcini; cover, reduce the heat to maintain a gentle simmer, and cook, turning the ribs every 40 minutes, until the meat is fall-off-the-bone tender, 2-1/2 to 3 hours. 

Put the ribs on a plate to cool. Pour the sauce into a heatproof bowl and discard the bay leaf. When the fat rises to the surface, skim it off and discard. Season to taste with salt and pepper. When the meat is cool enough to handle, remove and discard the bones and any fat or cartilage from the meat. Shred the meat and set aside in a medium bowl. 

Make a béchamel sauce

Melt the butter in a 3-quart saucepan over medium heat. Stir in the flour with a wooden spoon and cook until golden, about 2 minutes. Gradually whisk in the milk and cook at a gentle simmer, stirring often, until the mixture thickens, about 10 minutes. Season with 1 tsp. salt. Mix the béchamel sauce into the short rib sauce.

Assemble and bake the lasagne

Position a rack in the center of the oven and heat the oven to 350°F. 

Spread 3/4 cup of the sauce on the bottom of a 9x13x3-inch baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill any gaps. Spread 3/4 cup of the sauce evenly over the noodles. Add 1/2 cup of the shredded meat in an even layer and then sprinkle with 2 Tbs. of the Parmigiano. Add another layer of noodles and repeat the layers as instructed above, to make a total of 4 layers of sauce and meat and 5 layers of pasta—at this point, you should have used all the meat but still have about 3/4 cup of sauce and 1/4 cup of Parmigiano left. Spread the remaining sauce evenly over the top and then sprinkle with the remaining Parmigiano.

Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake until the top is browned and bubbly, 15 to 20 minutes. Cool for at least 10 minutes before serving. Serve sprinkled with additional Parmigiano, if you like. 

Sweet Noodle Kugel

At Passover time, this sweet kugel is ideal for a light lunch, especially the day after the large Seder meal. If you are serving it during Passover, make sure to buy noodles that are Kosher for Passover.

• 1/2 cup golden raisins
• 1/2 lb. broad egg noodles
• 4 Tbs. unsalted butter (1/2 stick), melted
• 16 oz. cottage cheese
• 2 cups crème fraîche
• 4 large eggs, beaten
• 1 tsp. pure vanilla extract
• 1/2 cup granulated sugar
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg

Place the raisins in a small bowl. Add warm water to cover and set aside to soak for 1 hour. Drain in a mesh strainer.

Preheat the oven to 375°F. Lightly butter a 9 x 13-inch baking dish. Bring a large pot of salted water to boiling over high heat; stir in the noodles and cook for 6 minutes. Drain the noodles in a colander and transfer to a large bowl. Pour in the butter and toss until the noodles are coated.

Mix the cottage cheese, crème fraîche, eggs, and vanilla in a medium bowl; stir in the sugar, cinnamon, and nutmeg. Add to the noodles and stir until combined; stir in the raisins. Spoon the noodle mixture into the prepared baking dish. Bake until the filling is set and the top is golden brown—30 to 45 minutes.

Four Cheese and Tomato Lasagne

This classic combination is rich and flavorful, but thanks to thin sheets of homemade pasta, it’s also light and delicate. Good luck eating just one piece.  

For the sauce

• 2 Tbs. extra-virgin olive oil
• 4 medium cloves garlic, smashed
• 2 28-oz. cans whole plum tomatoes, preferably San Marzano
• 1/4 tsp. crushed red pepper flakes; more as needed    
• Kosher salt
• 6 large basil leaves, torn by hand into 1/2-inch pieces  

For assembly

• 2 cups whole-milk ricotta (1 lb.)
• 2-1/2 cups grated fresh mozzarella (1 lb.)
• 2 cups grated fontina (8 oz.)   
• 1-3/4 cups finely grated Parmigiano-Reggiano (3-1/2 oz.) 
• 1 recipe Fresh Pasta for Lasagne 

Make the sauce

Heat the oil and garlic in a 4- to 5-quart pot over medium heat. Cook until the garlic is golden-brown, about 3 minutes. Discard the garlic. Add the tomatoes (careful—they spatter), the crushed red pepper, and 1 Tbs. salt; simmer gently, adjusting the heat as needed, until the tomatoes begin to break down, about 45 minutes. Whisk the tomatoes vigorously to break them up. Stir in the basil and let the sauce cool to room temperature. Season to taste with salt and crushed red pepper.

Assemble the lasagne

Position a rack in the center of the oven and heat the oven to 350°F.

Set aside 1-1/4 cups of the sauce and mix the remaining sauce with the ricotta in a medium bowl. Mix the mozzarella, fontina, and 1 cup of the Parmigiano in another medium bowl. 

Spread 1/2 cup of the reserved tomato sauce on the bottom of a 9x13x3-inch baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill any gaps. Evenly spread 1-1/2 cups of the ricotta mixture over the noodles. Sprinkle 1 rounded cup of the grated cheese evenly over the ricotta. Add another layer of noodles, and repeat the layers as instructed above, to make a total of 4 ricotta-and-cheese layers and 5 pasta layers. Spread the remaining 3/4 cup plain sauce evenly over the top noodle layer. Sprinkle with the remaining 3/4 cup of Parmigiano-Reggiano. 

Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake until the top is browned and bubbly, 15 to 20 minutes. Let cool for at least 10 minutes before serving.

Baked Penne with Tomato, Rosemary and Three Cheeses

• 2 (28-oz.) cans whole tomatoes
• Kosher salt
• 3 Tbs. extra virgin olive oil, more as needed
• 1 lb. yellow onions, halved and thinly sliced (about 3 medium)
• 1 clove garlic, minced
• 1 Tbs. coarsely chopped fresh rosemary
• 1/4 tsp. dried red chile flakes, more to taste
• 1 lb. dried penne rigate pasta
• 4 oz. shredded Fontina
• 4 oz. freshly grated Pamigiano-Reggiano
• 4 oz. shredded Mozzarella

Drain and discard 1 cup of the juice from one of the cans of tomatoes. Put the tomatoes and the remaining juices in a blender or food processor and purée until smooth. Set aside.


Position a rack in the center of the oven and heat the oven to 450°F. Put a large pot with 6 quarts water and 2 Tbs. kosher salt on to boil. Grease a 9x13-inch baking dish with 1 Tbs. of the olive oil.


Heat the remaining 2 Tbs. olive oil in a 6- to 8-quart Dutch oven or heavy-based pot over medium-high heat. When the oil is shimmering, about 1 minute, add the onions and 1/4 tsp. kosher salt. Cook, stirring occasionally, until almost cooked through, about 5 to 10 minutes.


Using a spatula or wooden spoon, push the onions to the side. If the pan is dry, add 1 Tbs. olive oil, and then the garlic, and cook until it just starts to sizzle and becomes fragrant, about 10 seconds.


Add the puréed tomatoes plus 1 tsp. kosher salt. Bring to a boil over medium-high heat, reduce to a gentle simmer, and cook for 10 minutes, stirring occasionally, so that the sauce thickens slightly.


Add the rosemary and chile flakes and cook until they’re heated through and their flavors have melded, about 5 minutes. Taste for salt and pepper.


Cook the pasta in the boiling salted water until it’s just tender to the tooth, about 10 minutes. (Cook the pasta a little less than you normally might, because it will cook more in the oven later.)Drain the pasta and add it to the sauce.


Add half each of the Fontina, Pamigiano-Reggiano, and Mozzarella to the pasta mixture and toss well. Transfer to the baking dish and spread evenly.


Top the pasta with the remaining cheese. Bake until the cheese is golden brown, about 15 minutes. Let rest for 10 minutes before serving.