ITALIAN DECOR IDEAS RECIPES

Steps:

• Position a rack in the center of the oven
• Preheat to 400ºF
• Butter a 9-inch spring form pan and place on a baking sheet
• In a strand mixer fit with the paddle, beat the cheese, sugar, egg yolks, lemon zest, vanilla and liqueur on medium until very smooth, about 4 minutes
• Transfer the mixture to a mixing bowl and wipe out the mixer bowl
• Put the egg whites in the mixer bowl and whip until soft peaks form
• Fold the whites by thirds into the cheese mixture
• Pour mixture into the prepared baking pan and level it
• Put the cake in the oven and immediately lower the heat to 350ºF
• Bake until the cake has risen higher on the sides than in the middle and is set but jiggling in the center, 1 hour, 10 minutes
• Turn off the oven and prop the door open; a wine cork is a good tool for propping the door open just enough
• (Be careful not to let if fall into the oven
• ) Let the cake cool completely in the oven for 1 hour, then cover the cake with plastic wrap and refrigerate it for at least 3 hours or overnight before removing the springform sides
• Slice and serve

Steps:

• Cook spaghetti according to package directions; drain. Spoon into a lightly greased 13- x 9- x 2-inch baking dish; set aside.
• Combine spinach and next 6 ingredients; spoon over spaghetti.
• Remove casing from sausage. Cook sausage and onion in a large skillet over medium-high heat until meat is browned, stirring to crumble. Drain well. Sprinkle sausage mixture over spinach mixture.
• Combine egg and ricotta cheese; spread over sausage mixture. Cover and chill 8 hours.
• To bake, remove casserole from refrigerator, and let stand at room temperature 30 minutes. Bake, covered, at 375° for 35 to 40 minutes or until thoroughly heated. Sprinkle top with tomato and parsley.