1 cup whole milk ricotta cheese

1/2 cup fresh basil leaves, chopped

1/2 teaspoon kosher salt

1/4 teaspoon kosher salt, plus more for the pasta

1 pound rigatoni pasta

1 tablespoon olive oil

1 pound sweet Italian sausage, casings removed

1 large or 2 small heads broccoli, chopped into small florets

1 clove garlic, peeled and chopped

One 25-ounce jar marinara sauce

1 cup freshly grated Parmesan cheese

1 1/2 cups shredded mozzarella cheese

Preheat the oven to 400 degrees F.

For the topping: Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside.

For the pasta: Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain well, reserving 1/2 cup pasta water.

Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly.

Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving.

Welcome to the Classy Flamingos Blog Party!

We've been waiting all week for you.

Who's been PINKED!

Starting Our Day with

Strawberry Almond Cinnamon Rolls  | Cindy's Online Recipe Box

For Lunch we will have
Classic Patty Melt  |  Poinsettia Drive

Chicken Piccata  |  Comfort Spring

A mention somewhere on your blog about this party.

By entering a link, you give us permission to feature your image on our blog and social media sites. Proper credit and links will always be given.

 Thank you for sharing.

1 onion

One 5-pound boneless pork loin, butterflied

10 slices provolone cheese

4 whole jarred roasted red peppers

2 cups baby spinach

4 sprigs fresh rosemary

2 cups low-sodium chicken broth

2 tablespoons olive oil

Peel and slice the onion into 4 rounds. Place in a 13-by-9-inch baking pan and set aside.

Using the tip of a sharp knife, score the pork fat in a diamond pattern, cutting about 1/4-inch deep. Unroll the loin so it is completely flat and sprinkle with 1/2 teaspoon salt. Lay the provolone slices over the pork, shingling slightly. Open the peppers so they lay flat and tear or cut them in half so you are left with 8 triangles. Lay the peppers flat on top of the cheese, fitting them together like a puzzle. Distribute the spinach evenly over the peppers. Beginning at one end, roll the pork back up into its original shape with the fat on top. Tie the loin in 4 places with butcher's twine and sprinkle all over with 3/4 teaspoon salt.

Set the pork on the bed of onions and scatter the rosemary sprigs around. Pour the broth into the bottom of the pan and drizzle the pork with the olive oil. Roast golden brown on top, about 50 minutes.

Baste the pork with the pan juices and reduce the oven temperature to 375 degrees F. Continue roasting until an instant-read thermometer inserted in the center of the loin registers 150 degrees F, about 40 minutes.

Allow the pork to rest for 15 minutes before slicing. Strain the pan juices and serve alongside the pork.

Welcome to the Classy Flamingos Blog Party!

We've been waiting all week for you.

Who's been PINKED!

Starting Our Day with

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By entering a link, you give us permission to feature your image on our blog and social media sites. Proper credit and links will always be given.

 Thank you for sharing.

1/4 cup butter, softened

1/2 cup sugar

1 large egg, room temperature

1 cup sour cream

1-1/2 teaspoons rum extract

1-1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 can (8 ounces) crushed pineapple, drained

1/2 cup sweetened shredded coconut

1/3 cup chopped pecans

Fill 12 greased or paper-lined muffin cups two-thirds full. Bake at 375° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Freeze option: Freeze cooled muffins in an airtight container. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

Test Kitchen Tips
If you don't like the flavor of rum, skip the extract or substutute vanilla or coconut extract.
If you want to get the most bang for your buck, try toasting nuts before adding them to recipes where they're mixed into a batter.
Full-fat Greek yogurt can swap in for the sour cream if you want to lighten these muffins up.

Welcome to the Classy Flamingos Blog Party!

We've been waiting all week for you.

Who's been PINKED!

A mention somewhere on your blog about this party.

By entering a link, you give us permission to feature your image on our blog and social media sites. Proper credit and links will always be given.

 Thank you for sharing.

Welcome to the Classy Flamingos Blog Party!

We've been waiting all week for you.

Who's been PINKED!

Starting Our Day with

Strawberry Rhubarb Jam with Home Canning Instructions  |  Heritage Home EC

For Lunch we will have

Barbecued Green Beans  |  Heritage Home EC

Afternoon Snack Time
Best Homemade Lemonade Recipe  |  Kippi At Home

A mention somewhere on your blog about this party.

By entering a link, you give us permission to feature your image on our blog and social media sites. Proper credit and links will always be given.

 Thank you for sharing.

1 (8-oz.) container mascarpone cheese

1 (8-oz.) package cream cheese, softened

1 (3.4-oz.) package lemon instant pudding mix

1 cup whole milk

1 1/2 teaspoon lemon extract

2 tablespoons grated lemon zest, plus 2/3 cup fresh juice (from 4 large lemons), divided

1/4 cup granulated sugar

24 ladyfinger biscotti (from 1 [7-oz.] package, such as Alessi)

Beat mascarpone, cream cheese, and pudding mix with a stand mixer fitted with a paddle attachment on medium speed until fluffy, about 2 minutes. Beat in milk and lemon extract on low speed until combined, about 1 minute. Increase speed to medium-high, and beat until mixture is smooth, light, and fluffy, 2 to 3 minutes.

Combine lemon juice and sugar in a medium-size microwavable bowl; microwave on HIGH 20 seconds. Whisk until sugar has dissolved. Dip 8 ladyfingers in lemon juice mixture, and arrange in a single layer in an 8-inch square baking dish. Spread one-third of pudding mixture evenly over ladyfingers in baking dish, and smooth with a spatula. Repeat layering process 2 times to yield 3 layers until all ladyfingers and pudding mixture have been used.

Smooth top layer of pudding mixture with a spatula, and sprinkle evenly with lemon zest. Cover and refrigerate at least 2 hours or up to 24 hours before serving. Let stand at room temperature for 30 minutes before serving.