Ricotta Stuffed Shells

Ricotta Stuffed Shells
FILLING INGREDIENTS:
32 oz container of part skim Ricotta Cheese
3/4 cup grated Pecorino Romano Cheese (1/2 for the ricotta filling, and the rest to sprinkle on top)
1 tbsp dried parsley flakes
5 oz Skim Shredded Mozzarella
1/4 tspn grated nutmeg
salt and pepper to taste

3 oz fresh Mozzarella (for top)

1 package of cooked pasta shells, cook to packaging directions (usually are to cook for 9 minutes in boiling salted water)

2.5 cups of Tomato Sauce

Pre-heat oven to 400 degrees F.

In a large bowl, place all the filling ingredients and mix until incorporated well.

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All the ingredients ready to be mixed.

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All the ingredients mixed.

In a 9×13 baking pan, cover the bottom with 2 ladles of sauce. Set aside and start filling the pasta.

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Cover the bottom of the baking pan (9×13) with two ladles of sauce.

Handle the shell gently, and open it up.  Take a tablespoon of the ricotta mixture and place inside the pasta.  Place the filled shell on top of the sauce in the baking pan, opening of the shell facing up.  Continue lining them up until the pan is filled.

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Line up the stuffed shells along the sauce lined pan.

Once pan is full, place remaining sauce atop the shells.

Add the fresh mozzarella ripped into pieces on top of each shell.

Then add the grated cheese over the whole pan.

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Cover the stuffed pasta with more sauce, the grated cheese and mozzarella.

Cover the pan with tin foil and bake covered for 30 minutes.

Then remove the foil and let cook for another 6-7 minutes.

DONE!

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Done! Cover and cook for 30 minutes, then another 6-7 minutes uncovered.

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Up close and YUMMY!

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Spinach and Portobello Mushroom Calzone

Spinach and Portobello Mushroom Calzone
Pizza dough, stretched (for this recipe I used restaurant bought)

3 large garlic cloves, minced
2 portobello mushrooms, washed and sliced
10 ounces fresh spinach, rinsed, stems removed and chopped
Salt and pepper to taste
8 ounces fresh mozzarella, sliced
1/2 cup grated Pecorino Romano cheese
2 tbsp extra virgin olive oil; 1 tbsp for sauteing and another tbsp or so to use for dough.

Preheat oven to 425 degrees F.

Lightly coat a large sized frying pan with olive oil and place on medium heat.

Add minced garlic cloves and cook till translucent.

Add the spinach, and cook till all wilted. Salt to taste. Set aside on dish to cool.

Fresh spinach washed.

Fresh spinach washed.

Spinach after being cooked.  Now set aside on a dish.

Spinach after being cooked. Now set aside on a dish.

In same pan, sauté the mushrooms and coat with the pans remained liquid. Cook until mushrooms are tender. You may salt to taste, but this can be avoided since there’s still salt remaining from the spinach. Set mushrooms aside.

Take a baking sheet, cover with parchment paper and add a drizzle of olive oil.

Place the dough half way over the pan to make a semi-circle pocket.

Dough folded over the baking pan.

Dough folded over the baking pan.

Drizzle a touch of olive oil on top of the dough, spreading it with your hands across, then sprinkle with some grated cheese.

Then on top add the spinach.

Spinach

Spinach

Follow by adding the mushrooms evenly across the spinach.

Spinach and mushrooms

Spinach and mushrooms

And then on top of all vegetables, add the mozzarella and the remaining grated cheese.

Shown with all the ingredients together. Now fold over the dough, crimping the outer edges (adding olive oil on the edge between the two layers).

Shown with all the ingredients together. Now fold over the dough, crimping the outer edges (adding olive oil on the edge between the two layers).

Before folding over the dough, use your hands to add a touch of olive oil along the outer edge of the dough- where the top and bottom will meet.

Fold the half of the dough over the top. Cinch along the seams, crimping where you just placed the oil as you close it.  I like to tuck it under, as well as crimping it, shaping the calzone into an oblong shape, but you can leave it as a half circle.

Ready for the oven!

Ready for the oven!

Cover the top with a drizzle olive oil, spreading it over the top completely.

Place in oven and let bake for 30 minutes until golden brown.

Done!

Done!

Fresh Salsa

Fresh Tomato and Ancho Chile Salsa
2lbs vine ripe tomatoes
1 medium jalapeno pepper, stem removed and seeded
3 cloves garlic
1/2 tspn dried, ground cumin
1 handful of fresh cilantro
1 dried Ancho Chile, follow instructions below
1 small onion, cut into quarters
1 lime, juiced
Salt and Pepper to taste

All you need is..fresh tomatoes, jalapeno pepper, lime juice, fresh cilantro, onion and an Ancho Chile.  AND A FOOD PROCESSOR!

All you need is..fresh tomatoes, jalapeno pepper, lime juice, fresh cilantro, onion and an Ancho Chili. AND A FOOD PROCESSOR!   What great colors!

Soak the dried Ancho Chili in hot water (from tap) for about 20 minutes, until soft and easy to rip stem and seeds with your hand.

Soak the dried Ancho Chile in hot water (from tap) for about 20 minutes, until soft and easy to remove stem and seeds with your hand. The Ancho Chile will add a smoky flavor.

Turn your food processor on, and start adding in all the ingredients as follows:

-garlic

-onion

-cilantro

Let process till all is minced.

-jalapeno

-Ancho Chile

Let process till all is minced.

Turn off processor, and add in.

-tomatoes

-lime juice

-cumin

-salt and pepper

Turn processor back on until desired texture is reached.

DONE!

Done!

Done!

Delicious!

Chips and Salsa

Orecchiette with Broccoli Rabe and Sausage

Orecchiette with Broccoli Rabe and Sausage
1.5 lbs broccoli rabe, trimmed, then chopped and boiled to remove bitterness
3/4 lbs (4 links) Sweet Italian sausage, removed from casing
2 large garlic cloves, minced
1/4 cup grated Pecorino Romano cheese
1 lbs cooked orecchiette pasta
1/4 cup room temperature water
1 tbsp extra virgin olive oil
salt and pepper to taste

The pasta can be made in concert with the following instructions. Start boiling water now, then once it comes to a rolling boil add in the pasta and cook according to package.

In a large stock pot, bring 2 quarts of salted water to a rolling boil and add in the broccoli rabe. Cook until the stems are tender, about 3-5 minutes.

Boil the broccoli rabe to remove the bitterness.

Boil the broccoli rabe to remove the bitterness.

Drain and set aside.

Sausage removed from casing

Sausage removed from casing

Over medium-high heat, in a high walled pan or low walled stock pot, heat up the pan with 1 tbsp of olive oil.  Add in garlic and saute till transparent.

Then quickly add in the sausage.  Cook, and break up the sausage with a wooden spoon.

Break up the sausage with a wooden spoon to make the pieces smaller.

Break up the sausage with a wooden spoon to make the pieces smaller.

Add in the water, and cook sausage through.
Add in the broccoli rabe.
Stir to combine with the sausage.

Add in the broccoli and mix well.

Add in the broccoli and mix well.

Cook until the broccoli rabe is hot throughout.

Season with salt and pepper.

In the same pan/pot, lower heat, then add the pasta to the sausage mixture.

Everything in the pan incorporated.

Everything in the pan incorporated.

Then add in the cheese and toss well over low heat to combine.

Serve with more cheese grated on top.

Done!

Done!

Enjoy!