I am going to make a very simple Chicken Fettuccine Alfredo recipe. Continue reading
Homemade macaroni Casserole. Continue reading
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…
and a box of large pasta 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!
I originally found the Alfredo sauce recipe at http://www.wikihow.com/Make-Homemade-Alfredo-Sauce.
This recipe is found at http://thepioneerwoman.com/cooking/2014/05/lasagna-rollups/
The ingredients she originally provides included:
- 20 whole Lasagna Noodles
- 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
- 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.