Skip to main content

Italian Feast Part 2 - Cheesy Stuffed Shells

Cheesy Stuffed Shells

pièce de résistance

I was watching Food Network... like I often do when I have time... and when I go to print the recipe I was looking for (that is completely unrelated to this) low and behold there it was, gleaming on the corner of the page... I swear it was calling out to me... a picture of this recipe.


mmmm... this smells good!!

Look how snug they are in the nice warm sauce!

And a little more sauce... now they are ready for the oven.



Cheesy Stuffed Shells
Adapted from Melissa D'Arabian (food network)

Ingredients
For the Sauce:
Kosher salt
2 tablespoons extra-virgin olive oil
1/2 cup grated carrot
1/2 cup grated zucchini
1 small onion, finely chopped
1/2 cup chopped celery
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons tomato paste
1 28-ounce can crushed tomatoes
Freshly ground pepper

For the Shells:
1 12-ounce box jumbo pasta shells
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1 1/2 cups cottage cheese
1/2 cup grated parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 large egg, lightly beaten
1 clove garlic, minced
Kosher salt and freshly ground pepper
Cooking spray

Directions:
Preheat the oven to 350. Bring a large pot of salted water to a boil. Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the carrot, zucchini, onion and celery and saute until soft but not brown, 5 minutes. Add the garlic and cook for 5 minutes, stirring occasionally. Add the basil, oregano, tomato paste, crushed tomatoes and 2 cups water. Bring to a boil, then reduce the heat and simmer for 15 minutes. Season with salt and pepper.

Meanwhile, prepare the shells: Add the pasta to the boiling water and cook for 8 minutes; drain. Mix the spinach, cottage cheese, parmesan, 1/2 cup mozzarella, the egg and garlic in a medium bowl and season with salt and pepper.

Mist a 9-by-13-inch baking dish with cooking spray. Spread about 1 cup of the sauce in the dish. Stuff the cheese mixture into the shells and place in the baking dish, open-side up. Pour the remaining sauce over the shells. Cover tightly with foil and bake for 30 minutes. Uncover, sprinkle with the remaining 1 cup mozzarella and bake for 15 minutes. Let cool slightly before serving.


Comments

Post a Comment

Popular posts from this blog

Fried Cabbage

Happy New Year Y'all! It's a tradition to eat black eyed peas and cabbage on new years... for luck and prosperity.

 I did a little research this morning and this is what I found.

For New Years, pork represents health and wealth, and continued prosperity. Some say also that a pig also represents progress - since pigs pretty much can't just look backward without completely turning around, so a pig represents forward progress.

The tradition of black-eyed peas for southerners is believed to have originated back during Civil War times when Sherman's soldiers raided southern homes, taking virtually all of the food and burning the crops, but mostly ignoring the fields of black-eyed peas, because they thought them to be food for the livestock and of no value otherwise. As one of the few food sources left to sustain the people and the southern soldiers, those black-eyed peas came to represent good fortune.

The black-eyed peas represent coins, cabbage represents paper money and corn…

Spaghetti Pie

I've seen spaghetti pie recipes numerous times. But they all use the spaghetti as a crust and then cover it will toppings like a pizza. The "crust" looks dry and unappealing so I've never tried it until I came across this recipe for Hillbilly Spaghetti Pie on Mommy's Kitchen. I chose to omit the name Hillbilly because that isn't a name that is synonymous with Texas. Southern yes, hillbilly no. Now that we have the official new name for this recipe, we can proceed with the goodness!!

Ingredients:
1/2 - cup onion, chopped
2 - tablespoons olive oil
1/2 - pound ground beef
1/2 - pound sweet Italian sausage
2-garlic cloves, minced
1 - (28 ounce) can crushed tomatoes
1/4 - teaspoon dried oregano
1/4 - tsp Italian seasoning
1 - tablespoon sugar
1 - teaspoon salt (or to taste)
2 - cups water
8 - ounces thin spaghetti, broken into 3 inch pieces (not angel hair)
1/4 - cup heavy whipping cream
1 - teaspoon dried basil
1/2 - cup fresh grated Parmesan cheese
2 - cups grat…

Comfort in a Cup - Minty Rich Cocoa

Weekend mornings are my chance to have me time; to sit with a cup of coffee and enjoy the silence; to think of things to make for my sweeties. This morning I decided to wake them up with a scrumptiously decadent cup of Minty hot chocolate.
Ahhh, the weekend.

My sweeties are asleep

and I've got a little time to spare.

(ok, not sure what's going on here... I've already picked him up off the floor once)




Minty Rich Cocoa
1 1/2 cups powdered nondairy creamer
1/4 teaspoon salt
1 cup nonfat dry milk powder
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 cup milk chocolate chips
peppermint sticks divided (crushed for mix and whole for stiring)

Combine all ingredients in a large bowl. (this makes a lot so have a container handy to store the rest)

Place 1/4 cup cocoa mix into a cup and add 3/4 cup boiling water... stir and enjoy! Now go wake those kids up.