Simple weekend meals

By Betty Rosbottom
Los Angeles Times Syndicate

(Los Angeles Times Syndicate) -- More than any other time of the year, fall is when we entertain most in our New England home. As the leaves start to turn, our phone begins to ring with friends asking if they can come for a weekend to see the breathtaking autumn foliage.

We love hosting such visits, but because stays of several days require more cooking than a single meal, I've learned from experience to plan simple, easily executed menus for such occasions. Typically, I concentrate on the main course and often pick up an appetizer or dessert at a local market. For hors d'oeuvres I sometimes buy smoked peppered trout to serve with tart apple wedges or a log of chevre garnished with olives and toasted baguette slices. If I don't have time to make dessert, I stop by a good bakery for a fruit tart which can be reheated and offered with scoops of vanilla ice cream.

The entrees I like best for these weekend meals are those that can be assembled a day ahead, then cooked at serving time. The following recipe for pasta spirals (which are really individual rolled lasagnas) stuffed with ricotta and prosciutto then napped with a homemade tomato sauce falls in this category. A new addition to my repertoire, this dish was inspired by a display of individual lasagnas which I spotted in the take-out food section of a large Parisian grocery store during my spring stay in France. Each time I passed the counter, I was intrigued with the interesting fillings encased by the pasta and couldn't wait to try a variation at home.

For my version, ricotta cheese, grated Parmigiano-Reggiano cheese, bits of prosciutto and Italian parsley are mixed together, spread on lasagna strips and rolled into spirals. The rolls can be arranged in a baking pan and covered with tomato sauce a day ahead, then baked when needed.

This weekend we will have guests for several days, so I am going to serve the pasta spirals along with an arugula salad in a red wine vinaigrette for our first evening meal together. I'll offer some Italian cheeses along with bowls of olives to begin dinner, and for dessert I'm thinking of a pear tart (from the bakery) with ice cream. Following my weekend entertaining philosophy -- "main course made in advance and starters and dessert purchased" -- I'll have plenty of time to enjoy good conversation with our friends.

Pasta Spirals with Ricotta and Proscuitto in Spicy Tomato Sauce

Pasta:

• 8 dried lasagna sheets, preferably wide sheets, about 3x7 inches (see Note)

Filling:

• 6 to 7 ounces thinly sliced prosciutto, cut into 1/2-inch pieces
• 1 2/3 cups fresh ricotta cheese
• 1 2/3 cups grated Parmesan cheese, preferably Parmigiano-Reggiano
• 1/3 cup chopped flat-leaf parsley, plus 1 to 2 tablespoons extra chopped parsley for garnish
• Freshly ground black pepper

Sauce:

• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 1/3 cup finely chopped carrot
• 2 teaspoons chopped garlic
• 1 scant teaspoon kosher salt
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon crushed red pepper flakes
• 1 (28-ounce) can Italian-style tomatoes, drained and coarsely chopped
• 2 cups reduced-sodium chicken stock
• 1/3 cup red wine

To prepare Pasta, have large mixing bowl of cold water ready and spread 2 clean kitchen towels out on work surface. Cook pasta in large pot of boiling salted water until al dente, tender to bite, about 12 minutes. Remove and transfer to bowl of cold water to stop cooking process. Drain and place pasta sheets on towels to dry.

To prepare Filling, mix together prosciutto, ricotta cheese, 1 1/3 cups Parmesan cheese, chopped parsley and black pepper to taste in mixing bowl.

Spread generous 1/3 cup filling on one side of pasta sheet, leaving 1/2-inch border on all sides. Starting at short end, roll into cylinder. Press down to flatten slightly. Repeat to make 7 more pasta spirals. Place rolls on plate, cover with plastic wrap and refrigerate.

To prepare Sauce, heat oil in large heavy skillet over medium-high heat until hot. Add onion and carrot and saute, stirring, until softened, 3 to 4 minutes. Add garlic and saute 1 minute more. Add salt, oregano, basil, red pepper flakes, tomatoes, stock and wine. Stir well to mix. Cook, stirring occasionally, until liquid is reduced by half, about 15 minutes. Remove and puree in processor or in food mill. Return to skillet and taste adding more salt if needed.

Spread about 1/3 of sauce on bottom of 9x13-inch, oven-to-table Pyrex dish. Arrange pasta spirals, seam-side down, in dish with little space around them. Nap each spiral with 1/4 cup sauce and sprinkle each with some of remaining Parmesan cheese. (Pasta spirals can be prepared 1 day ahead. Cover tightly with plastic wrap and refrigerate. Cover extra sauce and refrigerate.)

To bake, arrange rack at center position. Remove plastic wrap and cover dish tightly with foil. Bake, covered, at 375 degrees until spirals are hot and cheese on top has melted, 45 minutes. Reheat extra sauce over low heat.

To serve, remove foil and sprinkle remaining chopped parsley over spirals. Serve 2 rolls per person. Pass extra sauce separately.

Makes 4 servings.

Note: Lasagna sheets vary in size; wider ones are best for this recipe. I like De Cecco, an Italian brand, whose sheets are about 3 inches wide by 7 inches long. If your sheets are narrower, longer variety (usually about 2x10 inches) cook and then cut each sheet in half and fill with 1/6 of filling. You will have 4 smaller spirals per serving instead of 2 larger ones.