comfort food, cooking, italian, my blog, recipes

Stuffed Shells Recipe

This recipe is super easy during the week, and fairly inexpensive.

All you need:

1 bar of cream cheese (softened, let it sit out for approximately 15-20 minutes to make mixing easier).

1 Bag of mozzarella, preferably 2 cups. *if you are a glutton for punishment, keep a second one handy to make sure it’s extra delicious. But I’m just saying…

mozzarella

1 egg

and a box of large pasta shells

shells

In a large pot, boil some water with a tsp of oil and a pinch of salt for the shells. You really only need about 8-10 minutes depending on how al dente you want them.

Mix together in a large bowl; the mozzarella, cream cheese, and egg. It should be one large mess, but easy to scoop with a spoon. At this point, pre-heat your oven to 350 degrees! (The better you are at multi-tasking, the better everything is timed!)

After the shells have cooked, drain them and leave them to cool in a colander.

Line a casserole dish with aluminum foil while you’re waiting for them to cool.

Once the shells are completely cool, grab each one separately and fill with a tablespoon*, add until completely stuffed!

*You can either use my homemade Alfredo sauce, or store bought pasta sauce. Of course, I recommend the Alfredo. It adds a certain flavor to it!

Put the shells in the oven for 25-30 minutes. They will come out piping hot and delicious!

While you are waiting for them to cook, whip up a salad or saute some vegetables to go on the side!

Or just gorge on the overload of carbs and cheese. 🙂 I’ve done it both ways, and I’m not ashamed!

Standard
cooking, italian, recipes

Lasagna Rollups

This recipe is found at http://thepioneerwoman.com/cooking/2014/05/lasagna-rollups/

The ingredients she originally provides included:

  • 20 whole Lasagna Noodles
  • Sauce:
  • 2 Tablespoons Olive Oil
  • 1 whole Medium Onion, Diced
  • 3 cloves Garlic, Minced
  • 1-1/2 pound Ground Beef
  • 1/2 pound Italian Sausage
  • 28 ounces, weight Canned Diced Tomatoes
  • 8 ounces, weight Tomato Paste
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 3 Tablespoons Minced Fresh Parsley
  • 3 Tablespoons Minced Fresh Basil
  • Filling
  • 30 ounces, weight Ricotta Cheese
  • 2 whole Eggs
  • 3/4 cups Grated Parmesan Cheese
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 Tablespoon Parsley, Minced
  • 1 Tablespoon Basil, Minced
  • 1 pound Mozzarella, Grated

I am not a fan of Basil, so I did not use it. Also, i subbed 2 lbs of ground turkey for the meat she originally used. I think I needed to bake it a little bit longer, and I would have preferred the sauce recipe to be doubled because I love sauce, and I included milk in the meat sauce recipe as well. It was still amazing with the original recipe guidelines. On a side note: please buy the good lasagna noodles. A higher grade for the lasagna would be important as you need the noodles to be long enough to fill up the pan. The ones I had barely filled it up, and it seemed to be lacking. The taste was on point. 🙂 Definitely going to make this in the future. And on the website, she also recommends freezing half, because they are great portions if you make them in the disposable pans. I froze three of them and baked the other three. For four people it was perfect. IMAG0412

Standard