Type what you have

Ingredients

• ✓ nutmeg
• butter
• heavy cream
• parmesan cheese

Instructions

1. 1 Melt butter in a saucepan over medium heat. Stir with a wooden spoon and add heavy cream. Stir until combined.
2. 2 Add Parmesan cheese to the cream mixture in the saucepan and stir until blended. Season with nutmeg.

By thedailygourmet

Ingredients

• ✓ nutmeg
• sweet potato
• egg
• garlic
• salt
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bake sweet potatoes in the preheated oven until soft to the touch, about 30 minutes. Remove from the oven and let cool, 15 to 30 minutes.
3. 3 Remove and discard skins from cooled potatoes. Mash flesh in a large bowl or press through a ricer. Blend in egg, garlic, salt, and nutmeg. Mix in flour, a little at a time, until a soft dough forms.
4. 4 Bring a large pot of lightly salted water to a boil.
5. 5 While the water is coming to a boil, make the gnocchi: Roll dough on a floured surface into several long, snake-like logs. Cut logs into 1-inch pieces.
6. 6 Drop dough pieces into boiling water and cook until they float to the surface. Transfer with a slotted spoon to a serving dish and keep warm until ready to serve.

By ELA33INE

Ingredients

• ✓ nutmeg
• kabocha squash
• olive oil
• shallot
• walnut
• scamorza cheese
• potato gnocchi
• grana padano cheese

Instructions

1. 1 Cut kabocha squash in half. Scoop out the seeds and any stringy flesh. Remove the stem and peel the outer skin. Dice the flesh.
2. 2 Heat olive oil in a heavy-bottomed pot over medium heat. Add minced shallot and diced squash. Cook over medium heat until completely softened, 5 to 10 minutes. Add walnuts. Cook and mash until smooth. Add scamorza cheese and cook until cheese is melted and the sauce is creamy, 3 to 5 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
4. 4 Use a slotted spoon to scoop the gnocchi out of the water and into the sauce. Use a bit of cooking water to thin out the sauce, if necessary. Toss to coat the gnocchi. Do not stir; this could break or deform the gnocchi.
5. 5 Divide the gnocchi among 5 plates. Top each plate with a pinch of nutmeg and 1 tablespoon Grana Padano cheese.

By Buckwheat Queen

Ingredients

• ✓ nutmeg
• cheese tortellini
• butter
• heavy cream
• black pepper
• parmesan cheese
• ham
• pea

Instructions

1. 1 Bring a large pot of lightly salted water to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until tortellini float to the top and the filling is hot, about 3 minutes.
2. 2 Meanwhile, melt butter in a large saucepan over medium heat. Add cream and stir frequently until heated through. Season with nutmeg and pepper. Slowly mix in Parmesan cheese, stirring constantly; allow to thicken. Mix in ham and peas.
3. 3 Drain cooked tortellini and return to the pot. Pour sauce over tortellini and toss to combine.

By Ceci Rey

Ingredients

• ✓ nutmeg
• milk
• butter
• salt
• semolina flour
• egg yolk
• grana padano cheese
• gruyere cheese
• pancetta bacon

Instructions

1. 1 Combine milk, 1/4 cup butter, and a pinch of salt in a saucepan; bring to a boil. Whisk semolina into boiling milk, mixing well to prevent lumps. Reduce heat and cook, stirring often, until thickened, 3 to 4 minutes. Remove saucepan from heat. Add egg yolks, 1 cup Grana Padano, and Gruyere cheese; stir well.
2. 2 Heat a nonstick skillet over medium heat; cook and stir pancetta until crisp, 7 to 10 minutes. Stir pancetta into semolina mixture.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with 1 1/2 teaspoon butter.
4. 4 Spread semolina mixture onto 1 of the prepared baking sheets, about 1/2-inch thick. Allow to cool to room temperature, about 15 minutes.
5. 5 Cut small disks out of cooled semolina using a juice glass or cookie cutter. Place the disks onto the other prepared baking sheet, slightly overlapping the disks. Sprinkle the remaining Grana Padano cheese over disks and dot with remaining 1 1/2 teaspoon butter.
6. 6 Bake in the preheated oven until gnocchi are nicely crisp and golden, about 20 minutes.

By clara

Ingredients

• ✓ nutmeg
• butter
• all-purpose flour
• salt
• white pepper
• milk
• pasta
• egg yolk
• garlic chicken sausage

Instructions

1. 1 Melt butter in a small saucepan over medium-low heat; whisk flour into the melted butter until dissolved, 5 to 10 minutes. Season with salt and white pepper. Pour milk into the flour mixture; cook and stir until sauce is smooth and thickened, 10 to 15 minutes.
2. 2 Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain and transfer to a serving bowl.
3. 3 Remove sauce from heat and stir in egg yolks and nutmeg until well incorporated. Pour sauce over pasta; toss to coat.
4. 4 Cook and stir sausage in a skillet over medium heat until browned and cooked through, 5 to 10 minutes. Stir sausage into pasta; season with salt and white pepper.

By Manda

Ingredients

• ✓ nutmeg
• basil
• ricotta cheese
• all-purpose flour
• parmigiano-reggiano
• egg yolk
• white pepper
• salt
• lemon

Instructions

1. 1 Bring a large pot of salted water to a boil. Add basil and cook uncovered until just wilted, about 1 minute. Immerse in ice water for several minutes to stop the cooking process. Drain. Squeeze very dry and finely chop.
2. 2 Mix ricotta cheese, 1/2 cup flour, Parmigiano-Reggiano cheese, egg yolks, and nutmeg in a large bowl. Add basil, white pepper, and salt; mix until gnudi mixture is well-combined.
3. 3 Dust your hands with remaining 1/4 cup flour and form gnudi mixture into small balls.
4. 4 Bring a large pot of salted water to a boil. Add lemon juice. Boil gnudi in batches until they float to the top of the water, 3 to 4 minutes. Drain.

By Callinectes Sapidus

Ingredients

• ✓ nutmeg
• whole wheat fettucine
• cornstarch
• butter
• garlic
• chicken broth
• parmigiano-reggiano cheese
• greek yogurt
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 9 to 11 minutes.
2. 2 While the fettuccine is cooking, combine cornstarch and nutmeg together in a small bowl. Add chicken broth and whisk until smooth.
3. 3 Melt butter in a large pan over medium heat. Add garlic and cook until fragrant, about 2 minutes. Pour chicken broth mixture into the pan, raise heat to medium-high, and bring to a simmer, whisking occasionally. Add 1/2 cup Parmigiano-Reggiano cheese; whisk until melted. Remove from heat and whisk in yogurt until sauce is smooth.
4. 4 Drain fettuccine and place in a large bowl. Add Alfredo sauce and toss to coat. Season with salt and pepper. Top with remaining Parmigiano-Reggiano and serve.

By Teresa

Ingredients

• ✓ nutmeg
• lasagna noodle
• firm tofu
• egg
• salt
• black pepper
• milk
• spaghetti sauce
• parsley
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
3. 3 In a medium bowl combine tofu, eggs, salt, pepper, nutmeg, milk, spaghetti sauce, parsley and 1 cup of mozzarella cheese. Spread a layer in the bottom of a 9x13 inch baking dish.
4. 4 Layer lasagna noodles with the sauce mixture, ending with sauce. Sprinkle with remaining mozzarella and Parmesan cheese.
5. 5 Bake in preheated oven for 25 to 35 minutes.

By MPERRY

Ingredients

• ✓ nutmeg
• spinach
• water
• salt
• black pepper
• ricotta cheese
• parmesan cheese
• egg
• black pepper
• spinach pasta dough
• all-purpose flour

Instructions

1. 1 Place spinach, water, and 1 pinch salt in a pot over medium-high heat; cover pot and cook until spinach is completely wilted, 2 to 3 minutes. Drain; completely squeeze out water. Cool spinach in a colander to room temperature.
2. 2 Soften ricotta cheese in a large bowl using a fork until creamy.
3. 3 Squeeze out any excess water from cooled spinach; finely chop with a knife or process in a blender. Transfer to bowl with ricotta; stir in Parmesan cheese, egg, nutmeg, salt, and black pepper.
4. 4 Divide pasta dough into 6 equal pieces; flatten 1 piece between your palms, cover remaining 5 pieces with plastic wrap. Press flattened dough piece through widest setting on pasta machine. Sprinkle flour over flattened pasta dough, fold in half lengthwise; run through pasta machine again. Repeat process 3 or 4 times, always flouring, folding, and passing through the widest setting until dough is smooth and even in size.
5. 5 Change pasta machine to middle setting; pass dough through. Change pasta machine to next to last setting; pass dough through. Cut dough sheet in half, crosswise. Pass each half through pasta machine on thinnest and last setting, creating 2 long, very thin sheets; gently transfer to a floured work surface, trimming edges. Cut into 2 even rectangles.
6. 6 Cut dough into 1 ½-inch squares. Drop 1 teaspoon ricotta filling in middle of each square. Brush edges with water; fold over diagonally into a triangle shape. Press well to squeeze out any air. Stretch 2 ends of triangle, fold together, wrapping them around your finger; seal. Gently fold back top corner.
7. 7 Transfer tortellini to a floured plate or work surface. Repeat with remaining dough and filling. Let tortellini stand for 30 minutes.
8. 8 Fill a large pot with generously salted water and bring to a boil; cook tortellini, working in batches, until tortellini float to the top and filling is hot, 6 to 7 minutes.

By Alemarsi

Ingredients

• ✓ nutmeg
• lasagna noodle
• ground beef
• onion
• pasta sauce
• garlic powder
• basil
• parsley
• chive
• oregano
• cheddar cheese
• cream cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain; pat noodles dry with paper towels.
3. 3 Brown ground beef and onion in a large skillet over medium heat, breaking meat into crumbles as it cooks, about 10 minutes. Stir in pasta sauce, garlic powder, basil, parsley, chives, oregano, and nutmeg.
4. 4 Transfer 1/2 beef mixture to a 2-quart casserole dish; sprinkle with 1 cup Cheddar cheese.
5. 5 Lay 1 lasagna noodle on a lightly floured work surface; spread on 2 tablespoons each cream cheese and beef mixture. Roll up noodle; place seam-side down onto cheese layer in casserole dish. Repeat process with remaining noodles. Sprinkle remaining beef mixture and remaining 1 cup Cheddar cheese over noodle rolls.
6. 6 Bake in the preheated oven until cheese and sauce bubbly, 10 to 15 minutes.

By Jenny

Ingredients

• ✓ nutmeg
• ricotta cheese
• parmigiano-reggiano cheese
• egg
• salt
• black pepper
• flour
• semolina flour
• flour
• marinara sauce
• parmigiano-reggiano cheese
• basil

Instructions

1. 1 Bring a large pot of salted water to a gentle boil.
2. 2 Meanwhile, combine ricotta cheese, 1/2 cup Parmigiano-Reggiano cheese, egg, salt, pepper, and nutmeg in a bowl; mix well. Add in 00 flour.
3. 3 Sift in semolina flour and carefully fold into ricotta mixture until semolina flour is just incorporated and a soft dough forms.
4. 4 Place dough on a lightly floured work surface and cut dough into 4 pieces. Roll each section into a long rope about 3/4 inch in diameter.
5. 5 Cut the rope into 1-inch long pieces with a butter knife. Use your forefinger and press down into the middle of each gnudi to create a small dimple. Set the gnudi on a lightly floured baking sheet.
6. 6 Drop gnudi in batches into the simmering water and cook until they float to the surface, less than 1 minute.
7. 7 Drain gnudi and transfer to bowls.
8. 8 Meanwhile, heat marinara sauce in a saucepan until hot, about 5 minutes.
9. 9 Top each portion generously with marinara sauce, Parmigiano-Reggiano cheese, and basil ribbons.

By thedailygourmet

Ingredients

• ✓ nutmeg
• butter
• all-purpose flour
• salt
• black pepper
• milk
• ground beef
• spaghetti sauce
• lasagna noodle
• mexican cheese blend
• parmesan cheese
• water

Instructions

1. 1 Melt butter in a medium saucepan over medium-low heat. Stir in flour, salt, and black pepper until forms a paste. Slowly whisk in milk until forms a thick white sauce, 2 to 4 minutes. Remove sauce from the heat.
2. 2 Heat a large skillet over medium-high heat. Add beef; cook until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add spaghetti sauce and nutmeg; cook until sauce is heated through, about 5 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Spread a layer of meat sauce on the bottom of a 9x13-inch baking dish; cover with a layer of lasagna noodles. Top with 1/3 white sauce, 1/2 remaining meat sauce, 1/3 Mexican cheese blend, and 1/3 Parmesan cheese. Repeat layering once more. Top Parmesan cheese layer with 1 layer more lasagna noodles, remaining white sauce, remaining Mexican cheese blend, and remaining Parmesan cheese. Pour water around edges of the dish. Cover the dish with aluminum foil.
5. 5 Bake in the preheated oven until bubbly, about 45 minutes. Remove aluminum foil; continue baking until cheeses melt, about 10 minutes more. Let lasagna stand 10 minutes before serving.

By Maria Yarikov-Gamache

Ingredients

• ✓ nutmeg
• chicken broth
• salt
• black pepper
• egg
• parmigiano-reggiano cheese
• pecorino romano cheese
• parsley
• semolina flour
• cayenne pepper
• olive oil
• red pepper flakes

Instructions

1. 1 Bring broth to a simmer in a pot over high heat. Taste broth and adjust salt and pepper as needed.
2. 2 Whisk eggs, grated Parmigiano Reggiano and Pecorino Romano cheeses, parsley, semolina flour, salt, pepper, cayenne, and nutmeg together in a bowl until well blended.
3. 3 While stirring the simmering broth, slowly pour egg mixture into the broth. Bring mixture back up to a simmer. The liquid will be slightly cloudy initially and clear as broth heats.
4. 4 Serve in bowls; garnish with a drizzle of olive oil and a pinch of red pepper flakes.

By John Mitzewich

Ingredients

• ✓ nutmeg
• tagliatelle pasta
• heavy cream
• blue cheese
• lemon juice
• garlic powder
• oregano
• basil
• salt
• white pepper
• black pepper
• olive oil
• walnut

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Boil the tagliatelle until tender yet firm to the bite, 8 to 10 minutes.
2. 2 Meanwhile, heat cream in a saucepan over low heat until warm; stir in blue cheese, lemon juice, garlic powder, nutmeg, oregano, basil, salt, white pepper, and black pepper. Cook very gently until blue cheese has melted and sauce is hot; make sure the sauce doesn't boil.
3. 3 Drain tagliatelle and return to the pot. Drizzle olive oil over top and toss gently to coat. Transfer to a serving dish.
4. 4 Pour blue cheese sauce over tagliatelle. Top with walnuts to serve.

By VicktoRi

Ingredients

• ✓ nutmeg
• panko
• milk
• egg
• ground beef
• turkey sausage
• onion
• marinara sauce
• garlic salt
• string cheese
• butter
• heavy cream
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan.
2. 2 Combine panko, milk, and egg in a small bowl and allow to soften, about 5 minutes.
3. 3 Combine ground beef, sausage, onion, 3 tablespoons marinara sauce, and garlic salt in a bowl. Add panko mixture and mix by hand until combined. Pat 1/2 of the mixture into the prepared pan. Lay 2 string cheese sticks side-by-side horizontally on top, leaving about 1/2 inch from the ends of the pan; stack remaining cheese sticks on top. Cover with remaining meat mixture.
4. 4 Bake in the preheated oven for 40 minutes. Remove from the oven and cover with remaining marinara sauce. Bake for 20 minutes more.
5. 5 While meatloaf bakes, prepare Alfredo sauce. Melt butter in a saucepan over medium heat, stirring with a wooden spoon, about 1 minute. Add heavy cream and stir until combined. Add Parmesan cheese and stir until blended. Season with nutmeg.
6. 6 Remove meatloaf from the oven and allow to rest for about 10 minutes. Pour Alfredo sauce down the middle of meatloaf. Slice and serve.

By thedailygourmet

Ingredients

• ✓ nutmeg
• cooking spray
• salt
• black pepper
• spinach
• lasagna noodle
• ricotta cheese
• mozzarella cheese
• egg
• basil
• pasta sauce
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a 1 1/2-quart casserole dish with cooking spray. Set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Place spinach in the water and boil until wilted and tender, about 2 minutes. Remove spinach with a slotted spoon, pressing out excess water. Set aside.
3. 3 Cook lasagna in the same boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.
4. 4 Mix spinach, ricotta cheese, 1/2 cup shredded mozzarella cheese, egg, nutmeg, basil, salt, and black pepper in a bowl until well combined.
5. 5 Spread 1/4 cup pasta sauce on the bottom of the prepared casserole dish. Top with 3 lasagna noodles, 1/2 of the ricotta-egg mixture, and 1/4 cup pasta sauce. Repeat layers of 3 more noodles, 1/2 cup ricotta-egg mixture, and 1/4 cup pasta sauce. End with remaining 3 noodles and 1/4 cup pasta sauce. Sprinkle with remaining 1/2 cup shredded mozzarella cheese. Top with Parmesan cheese. Cover casserole with aluminum foil.
6. 6 Bake in the preheated oven for 25 minutes. Uncover casserole and continue baking until lasagna is bubbling and lightly browned, about 25 more minutes. Let lasagna stand 5 minutes before serving.

By MOTTSBELA

Ingredients

• ✓ nutmeg
• whole-wheat lasagna noodle
• olive oil
• onion
• ground turkey breast
• tomato sauce
• mushroom
• italian seasoning
• black pepper
• garlic powder
• spinach
• ricotta cheese
• mozzarella cheese

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
3. 3 Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 2 minutes. Add ground turkey and cook 5 to 7 minutes more, stirring to break up any large chunks of meat. Stir in tomato sauce, mushrooms, Italian seasoning, black pepper, and garlic powder. Simmer for 2 minutes and season to taste.
4. 4 Combine spinach, ricotta, and nutmeg in a large bowl.
5. 5 To assemble, arrange 3 noodles lengthwise in the bottom of a greased 9x13 inch baking dish. Spread with 1/3 the ricotta mixture, 1/3 of the turkey mixture, and 1/3 of the mozzarella. Repeat layers, ending with remaining mozzarella. Bake in preheated oven for 25 minutes. Cool for 5 minutes before serving.

By Chuck

Ingredients

• ✓ nutmeg
• turkey sausage
• onion
• garlic
• pumpkin puree
• chicken broth
• half-and-half
• sour cream
• cinnamon
• salt
• black pepper
• campanelle pasta
• parmesan cheese
• italian seasoning

Instructions

1. 1 Cook and stir Italian sausage in a large skillet over medium-high heat until browned, breaking it into crumbles as it cooks, about 10 minutes. Drain excess grease. Add onion and garlic to sausage; cook until onion is translucent, about 5 minutes.
2. 2 Stir pumpkin purée, chicken broth, half-and-half, sour cream, nutmeg, cinnamon, salt, and black pepper into sausage mixture; cook, stirring often, until sauce is creamy and thick, about 5 minutes.
3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a boil. Stir in campanelle and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes; drain and return to the pot.
4. 4 Add sausage and pumpkin mixture to pasta; place over medium-high heat, gently stir until heated through, 4 to 5 minutes. Top servings with Parmesan cheese and Italian seasoning.

By jmcnutt28

Ingredients

• ✓ nutmeg
• egg
• heavy cream
• parmesan cheese
• penne pasta
• olive oil
• onion
• pancetta
• pine nut
• salt
• black pepper
• flat leaf parsley
• parmesan cheese

Instructions

1. 1 Whisk together eggs, cream, and 1 cup Parmesan cheese in a bowl. Set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta; cook until al dente, 8 to 10 minutes. Drain pasta; return it to the pot off heat and cover to keep warm.
3. 3 Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 8 minutes. Transfer onion to a bowl; cover to keep warm.
4. 4 Cook pancetta in the same skillet over medium heat until browned; toss with nutmeg. Drain on paper towels.
5. 5 Combine pasta, onion, pancetta, pine nuts, salt, and pepper in the same large skillet over low heat. Slowly stir in egg mixture, tossing gently, so eggs don't scramble. Cook until just heated through.
6. 6 Remove from heat and toss with parsley and remaining 1/2 cup Parmesan cheese. Serve immediately.

By KMOMMYZ

Ingredients

• ✓ nutmeg
• lasagna noodle
• olive oil
• onion
• spinach
• basil pesto
• ricotta cheese
• egg
• salt
• black pepper
• mozzarella cheese
• pasta sauce
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
3. 3 In large skillet over medium heat, sauté onion in olive oil until tender. Stir in spinach; remove from heat and stir in pesto.
4. 4 In a large bowl mix ricotta cheese, egg, salt, pepper, and nutmeg.
5. 5 In a 3-quart greased baking dish, layer noodles then spinach mixture, followed by ricotta mixture. Sprinkle with mozzarella cheese. Repeat the layers ending with noodles on top. Spread Alfredo sauce on top of noodles and sprinkle with Parmesan cheese.
6. 6 Cover with foil and bake in the preheated oven for 45 to 55 minutes.

By JAMON0126

Ingredients

• ✓ nutmeg
• avocado oil
• onion
• garlic
• pork sausage
• potato gnocchi
• tomato
• salt
• basil
• oregano
• black pepper
• spinach
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Heat avocado oil in a large, nonstick skillet over medium-high heat. Add onion and cook until softened, 3 to 4 minutes. Add garlic and cook just until fragrant, about 30 seconds. Add sausage; stir to break up the meat and cook until well browned, 5 to 7 minutes.
2. 2 Drain excess oil and keep meat mixture in the skillet. Add gnocchi, stirring to break up any clumps. Stir in tomatoes, salt, basil, oregano, and pepper. Cover and simmer for 5 minutes.
3. 3 Stir in spinach and nutmeg and simmer until spinach has wilted, 3 to 5 minutes. Sprinkle mozzarella and Parmesan cheeses on top, cover, and simmer until cheese has melted, 2 to 3 minutes. Serve immediately.

By Bren

Ingredients

• ✓ nutmeg
• broccoli
• manicotti shell
• garlic
• ricotta cheese
• provolone cheese
• parmigiano-reggiano cheese
• egg
• kosher salt
• cayenne pepper
• black pepper
• marinara sauce
• water
• turkey sausage
• parsley

Instructions

1. 1 Bring a pot of generously salted water to a boil.
2. 2 Meanwhile, separate broccoli stems and florets. Cut florets in half and cut each stem into several pieces lengthwise.
3. 3 Place stems in the boiling water and cook for 3 to 4 minutes. Then add florets and cook until just barely tender, about 3 more minutes.
4. 4 Use a slotted spoon to transfer broccoli to a bowl of cold water, leaving the water boiling on the stove. Let broccoli sit until cool, about 2 minutes. Transfer to a colander and let sit until very well drained. Leave the bowl of cold water for the pasta.
5. 5 Meanwhile, add manicotti to the boiling water and cook, stirring occasionally, until tender but slightly undercooked, 6 to 7 minutes. Use a slotted spoon to gently transfer manicotti into the bowl of cold water.
6. 6 Chop cooled, drained broccoli into small pieces. Transfer 3 cups chopped broccoli to a mixing bowl and reserve any extra for another use.
7. 7 Add garlic, ricotta, provolone, 1 ¼ cups Parmigiano-Reggiano, eggs, salt, cayenne, pepper, and nutmeg to the broccoli. Mix with a spoon until thoroughly combined. Cover and refrigerate until needed.
8. 8 Preheat the oven to 375 degrees F (190 degrees C).
9. 9 Bring tomato sauce and water to a simmer over medium-high heat.
10. 10 Ladle ½ inch hot sauce into a 9x13-inch baking dish or lasagna pan. Sprinkle in cooked Italian sausage.
11. 11 Transfer broccoli filling into a pastry bag. Cut off the tip slightly smaller than the opening of the manicotti. Gently pipe stuffing into 12 manicotti, being careful not to overstuff. Place stuffed manicotti in the sauce in the baking dish, angling as necessary to fit.
12. 12 Ladle in just enough sauce to barely cover the manicotti. Sprinkle ¼ cup Parmigiano-Reggiano over top.
13. 13 Bake in the center of the preheated oven until hot and bubbly, 25 to 30 minutes.
14. 14 Garnish with parsley and let sit for 10 minutes.
15. 15 Serve two manicotti per bowl, garnished with more Parmigiano-Reggiano.

By John Mitzewich

Ingredients

• ✓ nutmeg
• cooking spray
• mild sausage
• butter
• all-purpose flour
• milk
• salt
• egg
• ricotta cheese
• parsley
• marinara sauce
• lasagna noodle
• cremini mushroom
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with cooking spray.
2. 2 Place sausage in a skillet over medium heat and cook until browned and crumbly, about 10 minutes. Drain and set aside.
3. 3 To make béchamel sauce, melt butter in a saucepan over medium heat and whisk in flour. Cook until light and foamy, about 2 minutes, whisking constantly; whisk in milk, a little at a time. Whisk in salt and nutmeg. Bring sauce to a bare simmer, whisking constantly until thickened, about 10 minutes. Remove sauce from heat and set aside.
4. 4 Beat egg in a medium bowl; stir in ricotta cheese and parsley until thoroughly combined. Set aside.
5. 5 To assemble lasagna, pour about 1 1/2 cups marinara sauce into the bottom of the prepared baking dish. Top sauce with 4 lasagna noodles, overlapping if necessary. Layer 1/3 of the ricotta mixture, followed by 1/3 of the sausage, 1/3 cup mushrooms, 1/4 of the béchamel sauce, 1 cup mozzarella cheese, 1/8 cup Parmesan cheese, and 1 more cup marinara sauce over noodles. Repeat the layers twice more, ending with a final layer of noodles topped with remaining marinara sauce, béchamel sauce, mozzarella, and Parmesan cheese. Cover the dish with foil.
6. 6 Bake in the preheated oven until bubbly and noodles are tender, about 1 hour. Remove the foil and bake until the top cheese layer is browned, about 5 more minutes. Allow lasagna to stand for 10 minutes before cutting.

By Valerie Brunmeier

Ingredients

• ✓ nutmeg
• onion
• bacon
• garlic
• red pepper flakes
• chicken broth
• cannellini bean
• parmesan cheese rind
• sun-dried tomato
• swiss chard
• orzo
• pastina
• sage leaf
• basil
• parmesan cheese
• olive oil

Instructions

1. 1 Cook onion, bacon, garlic, nutmeg, and pepper flakes in a large saucepan over medium heat until onion is translucent, about 5 minutes.
2. 2 Add chicken broth and cannellini beans; bring to a boil. Stir in cheese rind and sun-dried tomatoes. Reduce heat to a simmer; simmer about 10 minutes.
3. 3 Meanwhile, cut stems from chard leaves; slice stems into ¾-inch long pieces. Cut chard leaves into 1-inch wide ribbons; set aside. Stir chard stems and pasta into soup. Reduce heat to a simmer; cook until pasta is tender, about 10 minutes. Stir in chard leaves, sage, and basil; simmer until just wilted, 3 to 4 minutes.
4. 4 Divide soup among bowls. Top with grated cheese; drizzle with olive oil.

By Callinectes Sapidus

Ingredients

• ✓ nutmeg
• onion
• carrot
• celery
• olive oil
• garlic
• ground beef
• veal
• cabernet sauvignon wine
• tomato
• oregano
• salt
• black pepper
• milk
• pappardelle pasta

Instructions

1. 1 Add onions, carrot, and celery to the bowl of a food processor; pulse until finely chopped.
2. 2 Heat olive oil in a large pot over medium-high heat; cook onion mixture, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic; cook until fragrant, about 45 seconds.
3. 3 Add beef and veal and cook, breaking meat apart with a wooden spoon or spatula, until no longer pink. Stir in wine, tomatoes, oregano, salt, and pepper; bring to a boil. Reduce heat to a gentle simmer and cook, stirring occasionally, for 1 hour.
4. 4 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pappardelle and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes.
5. 5 Stir milk into sauce. Stir in nutmeg if desired; season with salt and black pepper. Serve on top of cooked pappardelle.

By thedailygourmet

Ingredients

• ✓ nutmeg
• butter
• olive oil
• onion
• celery
• carrot
• salt
• ground beef
• salt
• cayenne pepper
• black pepper
• milk
• white wine
• plum tomato
• water

Instructions

1. 1 Melt butter with olive oil in a large saucepan over medium heat. Add onion, celery, carrot, and 1 pinch salt; cook and stir until onion turns translucent, about 5 minutes.
2. 2 Stir ground beef into vegetables; cook and stir until meat is crumbly and no longer pink, about 5 minutes. Season with 1 1/2 teaspoons salt, nutmeg, cayenne pepper, and black pepper.
3. 3 Pour milk into ground beef mixture and bring to a simmer. Cook, stirring frequently, until most of the milk has evaporated and the bottom of the pan is still slightly saucy, about 5 minutes.
4. 4 Increase heat to medium-high and pour in white wine; cook and stir until wine has mostly evaporated, about 5 minutes.
5. 5 Pour tomatoes with juice into a large mixing bowl; crush them with your hands until they resemble a chunky sauce. Pour tomato mixture into ground beef mixture; fill the tomato can with 2 cups water and stir into sauce. Bring to a boil.
6. 6 Reduce heat to low and simmer, stirring often, until mixture cooks down into a thick sauce, at least 3 hours but preferably 4 to 6 hours. Skim fat from the top of sauce if desired. Add more water if sauce is too thick. Taste and adjust seasonings before serving.

By John Mitzewich

Ingredients

• ✓ nutmeg
• margarine
• onion
• celery
• carrot
• garlic
• all-purpose flour
• chicken broth
• half and half
• milk
• potato gnocchi
• chicken
• spinach
• rosemary
• salt
• black pepper

Instructions

1. 1 Melt margarine in a large, heavy saucepan over medium heat; cook and stir onion, celery, carrot, and garlic in hot margarine until softened, 5 to 10 minutes. Stir flour into vegetable mixture; cook and stir until vegetables are evenly coated and flour is fragrant, 3 to 4 minutes.
2. 2 Pour chicken broth, half-and-half, and milk over vegetable mixture; cook and stir until mixture thickens and comes to a boil, about 5 minutes. Reduce heat and stir in gnocchi, chicken, and spinach; season with rosemary, salt, black pepper, and nutmeg. Cook soup over low heat until gnocchi is tender, 8 to 10 minutes.

By Linda Barlow

Ingredients

• ✓ nutmeg
• pancetta bacon
• carrot
• celery
• onion
• olive oil
• ground beef
• ground pork
• white wine
• tomato
• salt
• red pepper
• beef stock
• heavy cream
• tagliatelle pasta
• parmesan cheese

Instructions

1. 1 Cook pancetta in a pan over medium heat until it has released its fat and is crisp, 7 to 8 minutes. Add carrots, celery, and onions; cook until vegetables soften and onions are translucent, 7 to 8 minutes. Set aside.
2. 2 Heat olive oil in a 4-quart pot over medium heat. Break ground beef and pork into small chunks and add them to the pot; cook, stirring lightly, until browned, 7 to 8 minutes.
3. 3 Stir pancetta-vegetable mixture into ground meat. Add wine. Reduce heat to medium-low and stir, breaking up meat until finely ground, until wine has evaporated and the pot is almost dry, 13 to 15 minutes. Add tomatoes, nutmeg, salt, and red pepper. Use the back of a spoon to break up tomatoes and continue to break down meat mixture into tiny bits, about 5 minutes.
4. 4 Pour beef stock and heavy cream into the pot and reduce heat to lowest setting. Simmer, partially covered and stirring occasionally, for at least 2 hours.
5. 5 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Reserve 1 cup pasta water and drain well.
6. 6 Stir pasta into Bolognese sauce and mix well, adding a little reserved pasta water if needed to develop a satiny coating. Top with grated Parmesan cheese.

By Howard

Ingredients

• ✓ nutmeg
• butter
• onion
• carrot
• celery
• pancetta
• olive oil
• ground pork
• ground beef
• white wine
• beef stock
• tomato paste
• chicken liver
• heavy cream
• salt
• black pepper

Instructions

1. 1 In a large skillet, melt 2 tablespoons butter over medium heat. Add onion, carrot, celery, and pancetta; cook, stirring often, until lightly browned, about 10 minutes. Transfer to a heavy large saucepan.
2. 2 In the same skillet, heat olive oil over medium heat. Cook and stir ground pork and beef in hot oil until crumbly and browned. Pour in wine, increase heat to medium-high, and boil briskly, stirring constantly, until almost all of the liquid has evaporated. Transfer ground meat mixture to the saucepan with pancetta and vegetables. Set the skillet aside.
3. 3 Stir beef stock and tomato paste into the saucepan; bring to a boil. Reduce heat and simmer, partially covered, for 45 minutes, stirring occasionally.
4. 4 Meanwhile, melt remaining 2 tablespoons butter in the skillet over medium-high heat. Sauté chicken livers in hot butter until firm and lightly browned, 3 to 4 minutes. Remove livers from the skillet and dice. Set aside and add to sauce 10 minutes before it is done.
5. 5 A few minutes before serving, stir in cream and cook until sauce is heated through. Season with salt, pepper, and nutmeg.

By MARBALET