Marlborough

The kids are back in school

By Tammy Ruggeri
Posted 9/8/22

Popsicles with the Principals was a tremendous success! It was wonderful to see so many Marlboro Elementary School students and families together on the playground. What a sweet way to kick off the …

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Marlborough

The kids are back in school

Posted

Popsicles with the Principals was a tremendous success! It was wonderful to see so many Marlboro Elementary School students and families together on the playground. What a sweet way to kick off the school year!

St Mary’s Church
Starting after Labor Day, the rectory will be open Tuesday – Thursday 10 am-2 pm. As always, you can call the rectory and leave a message, and someone will get back to you or you can email.

The Mass Intention Book for 2023 will open on Tuesday, September 20 from 10 a.m. to 2 p.m. If you wish to have a Mass Intention reserved for next year, please come to the rectory office. Please call if you are homebound and unable to come to the rectory.

Marlboro Milton Seniors

Weekly Meeting Thursday, September 8 at 1 p.m. at First Presbyterian Church Hall.

Weekly Recipe
One Pot 30 Minute Creamy Tomato Basil Pasta Bake
Author: Tieghan Gerard
Creamy, spicy, tomato basil pesto sauce made with summer tomatoes, basil pesto, and a touch of red enchilada sauce, then tossed with fettuccine pasta, creamy goat cheese, and melty fontina and mozzarella cheese. Two words, SO GOOD!

Ingredients
1 pound dry fettuccine or other long cut pasta
1 tablespoon salted butter
1 cup basil pesto, homemade or store-bought
1 jar (28 ounce) marinara sauce
1/3 cup red enchilada sauce
1/2 cup oil-packed sun-dried tomatoes, oil drained and chopped
4 ounces goat cheese, crumbled (cream cheese or crème fraîche can be used instead)
1 cup cubed fontina cheese
1/2 cup canned full fat coconut milk, or heavy cream
kosher salt and pepper
6 ounces fresh mozzarella cheese, torn
2 cups fresh cherry tomatoes, halved
1/2 cup fresh basil leaves
Instructions
Preheat oven to 375 degrees F.
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain the pasta and add it right back to the hot pot. To the pot add the butter, pesto, pasta sauce, enchilada sauce, sun-dried tomatoes, goat cheese, fontina cheese, and milk/cream. Season with salt and pepper. Gently toss everything together until a creamy sauce has formed, about 3-5 minutes. If your pot is not oven-safe, transfer the pasta to a 9x13 inch baking dish. Scatter the mozzarella over the top of the pasta.

Transfer to the oven and bake for 10 to 15 minutes, then turn the broiler on and broil for 1 to 2 minutes or until cheese is golden and bubbly.

Remove from the oven and let sit 5 minutes. Serve topped with tomatoes and fresh basil. Enjoy!

Ongoing Events and Reminders

Burn Ban for the Town of Marlborough
Due to the extremely dry conditions and lack of rain, there will be a town wide burn ban until further notice.

Come to Locust Grove Brewery on North Road, Milton,for the Tunnel to Towers Foundation Fund Raiser! The chicken barbecue will be served from 12 - 2 p.m. On September 10, tickets are available by contacting Bob Keator at 845-728-4576.

BOOK BARN OPEN FOR THE SEASON Marlboro Free Library
Open the first and third Saturday of the month from now until October, 10 a.m. - 2 p.m.

Happy Birthday: Josephine Megna, Matthew Eckert, Anthony Megna, Matthew Eckert, Jennifer Porcelli, Donna Mead Happy Anniversary: Mr.& Mrs. Michael Rosen, Mr. & Mrs. Michael D’Adamo, Mr. & Mrs. Thomas Paccione.

As always, any events, announcements recipes or pictures you want to share email me: Telltammy123@gmail.com or call 845-430-4394.

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