Italian Stuffed Shells

A friend of mine recently celebrated her birthday, so in honor of the occasion I hosted dinner at my house.  The guest of honor said she was in the mood for stuffed shells; I’ve never made stuffed shells before so I was excited to try something new.  I essentially used some of the same ingredients for making lasagna, but stuffed it into giant shells instead!

This was an easy recipe and great for serving a lot of people.  I actually doubled the recipe since I had a few guests.  I made the sauce and filling the night before, but I wouldn’t suggest preparing or stuffing the shells in advance because they may not hold together as well if they sit overnight. Since I made the sauce the night before, I reheated it on low heat to warm it up, and that’s when I added the ladleful of water from the pasta.

This recipe could easily be prepared vegetarian; just remove the meat from the recipe, and I think it would taste great!

This one was definitely a hit at the birthday bash and it will be a hit at your house as well!

 

Here’s the recipe for Italian Stuffed Shells:

1 package of large italian shells

2 cups of mozzarella cheese, divided

1 cup of parmesan cheese, divided

1 beef bullion cube

Cook the shells according to package directions, but add one cube of beef bullion to the boiling water before adding the shells to the pot.  Before draining the shells, reserve 1 ladleful of the water from the pot to use in your meat sauce.

Meat Sauce: 

1 tablespoon of olive oil

1 pound ground beef or sirloin

1/2 pound italian sausage-I used mild sausage, but you could use hot if you want the sauce to be a little spicier.

1 yellow onion, finely chopped

4 cloves garlic, minced

2 14.5 ounce can of diced tomatoes

1 14.5 ounce can of tomato sauce

About 2 tablespoons of tomato paste-I just used about 1/2 a small can of tomato paste

1/2 cup red wine-okay, I probably used more like 3/4 to 1 cup but feel free to use what you like.  🙂 I used Cabernet Sauvignon, but Syrah would also be good if you want more of the flavor of the wine in your sauce.

1 ladleful of water from cooking the large shells (see directions for cooking the shells)

1 Tablespoon dried oregano or 1 teaspoon fresh oregano

About 2 tablespoons of fresh basil, chopped-I just used a small handful.

Salt and Pepper, to taste.

Heat the olive oil in a large pot over medium-high heat. Add the ground beef and sausage and brown it, breaking it up with a wooden spoon.  When the meat is browned, add the onion and garlic and saute until the onion is soft and tender.  Stir the diced tomatoes into the pot and cook until most of the liquid from the tomatoes is cooked out.  Stir in the tomato sauce and tomato paste.  Add the wine and a ladleful of water from the pasta to the pot and bring to a bubble.  Add the oregano, basil, salt and pepper and bring to a bubble.  Reduce heat to low and simmer, uncovered, for at least 30 minutes.  If you can simmer it longer, that’s even better; the longer it simmers the better it will taste.

For the filling: 

1 16 oz container of ricotta cheese

1/2 cup mozzarella cheese

1/2 cup parmesan cheese

1 egg

About 1/2 cup frozen spinach, thawed and drained-I just used about 1/2 of a small frozen container of spinach

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste-about 1/2 teaspoon of each

Mix all ingredients together in a large bowl.

Putting it all together:

Preheat the oven to 425

Stuff each shell with about 1 tablespoon of the filling and place it into a 9X13 baking dish filling side up.  One baking dish should be large enough for all of the shells.  Once all the shells have been stuffed and placed into the pan, pour the meat sauce over the top of the shells.  I poured it a ladleful at a time so I wouldn’t damage the shells.  Cover the pan with foil and bake for 40 minutes.  Remove the pan from the oven and sprinkle the shells with 1 1/2 cups of mozzarella cheese and 1/2 cup of parmesan cheese and return it to the oven.  Bake, uncovered for an additional 10 minutes or until the cheese is melted and gooey.  Allow the shells to cool for about 5 minutes before serving, and sprinkle with a little extra basil for garnish, if you’d like.

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Spicy Pasta Salad with Smoked Gouda

Anyone who knows me knows that I have a great fondness of smoked cheeses.  I don’t know what it is about smoked cheese, but love any recipe that includes it.  It doesn’t matter what kind of smoked cheese-smoked cheddar, gouda, mozzarella, whatever-I’m not picky; if it’s smoked, I love it. 🙂

As you also may have noticed by the recipes I’ve posted so far, I also love pasta.  Pasta dishes are easy to make, versatile, and great for serving large groups.  And of course, pasta is delicious!!  I could never survive on a low carb diet; I think I would be a starving, angry person without carbs!

So, this recipe has two of my favorite ingredients-smoked gouda cheese and pasta!!  I got my inspiration for this one from another blog, but added my own spin.

The chipotles add a little spice and a lot of flavor.  The pasta includes chicken, so it can be a main dish or a side.   And the longer you let the pasta chill, the better it will taste. I let it chill for 2-3 hours and it was amazing!

You can also use whole grain or whole wheat pasta if you want to make it a little healthier; I’ve made this dish twice, and used wheat pasta the second time I made it.  It was great with regular pasta and whole wheat pasta, but I did notice that the dressing didn’t absorb as well into the wheat pasta, and the nutty flavor of the wheat took a little away from the flavor of the dressing.  Still good, but definitely a different flavor and consistency; I think that’s pretty common with wheat or whole grain pasta.

This recipe should serve 4, with some leftovers for lunch the next day.

Here’s my recipe for Spicy Pasta Salad with Smoked Gouda.  Enjoy! 

1 Package Penne Pasta, Cooked Al Dente According to Package Instructions

1 Container Grape Tomatoes, Halved

4-5 OZ Smoked Gouda Cheese, Cut into Bite Sized Chunks

1 1/2 Cups Cooked Chicken Breast, Cut into Bite Sized Chunks

14-15 Basil Leaves, Shredded or Chopped

For the Dressing:

1 Cup Mayonaise

1/3 Cup White Vinegar

6 Tablespoons Milk

4-5 Tablespoons of Chipotle in Adobo Sauce, or One Chipotle in Adobo Finely Chopped (you can find this in a can, usually in the hispanic foods section of your favorite grocery store)*** 

Salt and Pepper, to Taste

***Usually when you cook with chipotle in adobo, you’ll have a bunch left over.  A cool trick to save the rest is to freeze it in a ziploc bag; then you can use it the next time you need it!! I learned this trick from Rachael Ray. 🙂

After the penne pasta is cooked and drained, transfer to a large bowl.

Combine mayonnaise,  milk, vinegar, and chipotles.

Combine pasta with dressing, tomatoes, basil, chicken and smoked gouda.  Season with salt and pepper to taste.

Chill pasta until cold; the longer it chills, the better it tastes, so try to give it 2-3 hours.