Roasted Vegetable and Sea Scallop Pastini


My son Ryan and his wife Gina love to cook together. This is one of their all time classic dishes they like to make together.


  • 8 large sea scallops
  • Fusilli pasta noodles
  • 1 lemon
  • 2 tablespoons Butter
  • Fresh chopped parsley (for topping)
  • Fresh grated parmesan (for topping)
  • Sea salt
  • Ground black pepper
  • Red pepper
  • Garlic (fresh or powder)

Roasted Vegetable Ingredients:

  • 2 red peppers, sliced
  • 3 zucchinis
  • 3 yellow squashes
  • 2 packs button mushrooms, sliced


Roasted Vegetables: Cut the peppers into approximately 1” slivers and dice the zucchinis and squash into 1” to ½” thick quarters. Combine these in a bowl with the mushrooms, sea salt, ground black pepper, red pepper powder, garlic, olive oil, and sea salt. Toss together.  Place vegetables on a foil-covered baking sheet and bake at 425°F until they are tender, turning every 15 minutes.

Scallops: Season the 8 large scallops on both sides with garlic powder, salt, and black pepper, while heating 1 tablespoon of butter in a skillet.  Add scallops to skillet and sauté until brown on both sides (about 5 minutes each).  Add a squeeze of lemon juice to pan.

Pasta: Boil water and add box of fusilli pasta noodles.  After cooked, drain pasta and stir in 1 tablespoon of butter. Season with a dash of garlic salt.

Toss vegetables and pasta together and serve.  Top each dish with scallops and sprinkle fresh Italian parsley and grated parmesan cheese.

Lulu’s Lasagna



  • 1lb. ground sirloin
  • 1lb. linked Italian sausage (mild or hot), take out skins and breakup
  • 4 cloves garlic
  • 2 jars of Barilla marinara sauce
  • 2-3 tbsp. fresh chopped oregano (or 1 tbsp. dried)
  • 2-3 tbsp. fresh chopped parsley (or 1 tbsp. dried)
  • 2-3 tbsp. fresh chopped basil (or 1 tbsp. dried)
  • 1 can large chopped tomatoes
  • 1 lb. mozzarella cheese, shredded
  • 2 eggs
  • 1 small container cottage cheese, small curd
  • 2 tbsp. pepper
  • 1 pkg. ‘no-boil’ lasagna noodles


Brown sirloin, sausage, and garlic then drain well. In a large pot, combine the ingredients and cook on low heat for 30 minutes.

While that cooks, mix the following in a large bowl and set aside:


cottage cheese

parmesan cheese

1 tbsp. pepper

Preheat oven to 325°.  Place a small amount of sauce on the bottom of a 9×13 Pyrex dish and spread evenly.  Lay one layer of lasagna noodles across the dish. On top of the noodles, spread ½ of the cheese mixture, sprinkle mozzarella, and then spoon on some sauce. From there it’s really just rinse and repeat! Repeat process: layer noodles, cottage cheese mixture, mozzarella and sauce. Bake for 45 minutes until bubble. Cool for 15 minutes and serve.

Roasted Vegetable Italian Pasta


One night while I was on a trip to Dallas, I decided to roast some veggies in the oven.  Little did I know, my friend Cindy “Lulu” would take roasted vegetables to a whole other level! Enjoy!


  • 4 chicken Italian sausages
  • 2 jars of marinara pasta sauce
  • 1 small can of Trader Joe’s green chiles
  • 1 small carton of fresh mushrooms
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 1 red onion, chopped
  • 6 – 8 garlic cloves, chopped OR Spice World, minced or chopped garlic in the jar
  • 1 tablespoon – fresh flat-leaf (Italian) parsley, chopped
  • 6 tablespoons extra virgin olive oil
  • Sea salt & freshly ground pepper to taste



  1. Preheat the oven to 350°. Roast the peppers, onion, garlic with olive oil on a flat baking sheet until tender (about 15 minutes).
  2. In a large stock pot, prepare the sausage by removing the skin, crumbling it up, browning it, and finally draining it.
  3. Add the 2 jars of marinara pasta sauce, fresh sliced mushrooms, and green chile.
  4. Add fresh chopped Italian parsley, bring to a boil, cover, and let stand.
  5. Serve over rotini noodles and garnish with fresh shredded parmesan.


Trader Joe’s is a retail grocery store chain in nine states: