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Donatella Diaries: A Friendly Competition on 'The Today Show'

Last week I was on the The Today Show with Michael Lomonaco and Mark Bittman. We had such a great time together. We were competing to make a meal for a family of four for $25 or less. I immediately thought of my sister Anna Maria, the mother of my adorable nieces and nephews. She's like so many of you - always on the run and juggling the family schedule. I wanted to create a no-fuss, kid friendly meal that can be made in no time. Here's what was on the menu:

· Baked spinach Fusilli with Smoked Mozzarella and Hearty Ragu
· Beef Meatballs
· Tangerines with Lemon, Mint and Pop Rocks

The baked spinach fusilli is a very sneaky trick for moms and dads. This is a great way to get veggies into your kids without them having a clue! The ragu comes from the sauce the meatballs are cooked in - tying both dishes together. My meatballs aren't fried, but browned in a pan and then simmered in sauce (which means less fat and less cleanup!). It's a great dish to make a big batch of and reheat later in the week. For dessert, the tangerines keep it healthy and the pop rocks make it fun. Something we use in one of my restaurant is pastry rocks, the more gourmet version of pop rocks candies. These do not have any artificial colors or flavors and can be purchased online at ChefRubber.com. Of course, conventional pop rocks have the same effect!

Matt Lauer hosted the segment and he's always fun to work with! As it often goes on live television, segments can be cut short at a moment's notice. I wasn't able to talk about my fun dessert because of a time issue, but right before the commercial break they show me at the judges table, sprinkling the pastry rocks! It was a competition-- but all for fun-- and we had a great time prepping before the live taping.

Who won, you ask? The segment is still available online so check it out here!

--Donatella

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BAKED SPINACH FUSILLI

INGREDIENTS:
1lb spinach fusilli or ziti
5 cups ragu (sauce from the meatballs)
2 cups shredded mozzarella
½ cup panko
½ cup grated parmesan
Handful basil chiffonade

DIRECTIONS:
1. Preheat oven to 350 degrees. Cook pasta and remove one minute earlier than cooking instructions. Drain in large bowl. Toss together pasta, ragu, mozzarella, basil, salt and pepper.
2. Combine breadcrumbs and parmesan and sprinkle on top. Bake 30 minutes or until topping is browned.

MEATBALLS AND SAUCE

INGREDIENTS:
½ lb of bread
1lb. ground chuck beef
¼ cup parmesan cheese
2 garlic cloves chopped
¼ cup of basil
1 egg
½ cup chopped onions
2 tablespoons of olive oil
Flour
1 small can of tomato paste
2 cans of peeled tomatoes, pureed
Salt Pepper

DIRECTIONS:
1. Soak the bread in water, then mix the ground beef, parmesan, chopped garlic, some of the basil and the egg with your hands until all ingredients are completely incorporated. Form into meatballs the size of golf balls (Approximately 10-12).
2. Sweat the chopped onions in olive oil. Add the meatballs (after lightly dusting in flour) and brown them.
3. Deglaze with the tomato paste diluted in some water (1/2 -1 cup). Add the pureed peeled tomatoes, salt and pepper and simmer for about two hours. Add the remaining basil leaves at the very end. Reserve the sauce for the Baked Spinach Fusilli.

TANGERINE WITH LEMON, MINT AND POP ROCKS

INGREDIENTS:
4 Tangerines
Juice of one Lemon
Mint leaves, a few
2 heaping tablespoons of Pop Rocks

DIRECTIONS:
To peel the tangerines: cut off ends of fruits, stand on cut end, and use a sharp knife to cut off peel - including the bitter white pith. Slice the fruit and arrange in a small glass. Add the lemon juice and mint. Toss with the pastry rocks at the last moment.