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Reply
| | From:  Genie· (Original Message) | Sent: 10/8/2007 6:27 PM |
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Reply
| | | From: Genie· | Sent: 3/27/2008 6:55 PM |
| Northern Italian Pasta Shell Stuffing
Paula Deen
Prep Time: 30 minutes
Cook Time: 1 hour 25 minutes
Yield: 6 to 8 servings
3 packages frozen, chopped spinach
3 pounds ground round
2 (8-ounce) packages cream cheese, softened
2 large onions, chopped
Grated Parmesan
Salt and pepper
2 jumbo eggs
1 (1-pound) package jumbo pasta shells
2 cups tomato sauce (your own or ready-made)
Place frozen spinach in a strainer and run under hot water until thawed.
Squeeze all of the water out and place in a large bowl. In a large saute
pan, cook the ground round until browned. Drain meat, reserving 2
tablespoons fat in the pan, and place meat in the same bowl with the
spinach. Stir in the cream cheese until blended with the meat and spinach.
Saute the chopped onions in the reserved meat fat until transparent.
Transfer onions to the bowl with the other ingredients and stir to combine.
Add grated cheese, salt, and pepper, to taste, and combine. Let mixture cool
and then add the eggs. The filling can be made up to 1 day in advance and
refrigerated until ready to use.
Preheat the oven to 350 degrees F.
Cook pasta shells in boiling, salted water until al dente. Drain and cool to
the touch. Stuff the shells with the meat mixture. Place shells in a large
baking pan and cover with tomato sauce. Cover with foil and bake for
approximately 1 hour. Serve.
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Reply
| | | From: Genie· | Sent: 5/3/2008 5:50 PM |
| STUFFED JUMBO PASTA SHELLS
(for garlic lovers)
There is enough stuffing for 24 shells:
1/2 kg jumbo pasta shells, boiled and drained
6 Tbsp butter
6 garlic cloves peeled finely chopped
6 Tbsp flour
2 cups milk
1 cup heavy cream
1/2 cup finely chopped parsley
6 anchovy fillets, finely chopped
a little salt
Cheese and Prosciutto stuffing:
500 gm ricotta cheese
250 gm cottage cheese
1/4 cup grated Parmesan
6 thin slices prociutto, cut into tiny squares
3 Tbsp chopped parsley
3 Tbsp chopped fresh basil
2 egg yolks, beaten
salt & pepper to taste
Melt the butter in a heavy-bottomed saucepan over low heat. Add the
garlic and saute until it just starts to turn golden brown. Remove from
the heat and when the butter has stopped bubbling add the flour. Return
to the heat and cook, stirring constantly for two minutes. Do not let
the flour color! Remove from the heat and add the milk and cream all at
once. Immediately beat vigorously with a whipping motion until smooth.
Put the pan over medium heat and add the parsley and anchovies. Cook,
stirring constantly until the sauce has the constancy of heavy cream.
Remove from the heat. Add salt and pepper to taste. Reserve uncovered.
In a large bowl, combine the ricotta, cottage cheese, Parmesan, parsley
basil, prosciutto and egg yolks. Add salt and pepper to taste, and mix
well.
Stuff each shell with some of the cheese mixture. Using your fingers,
press the long side of each shell lightly together so that the shape of
the shell is as it was before boiling. Wipe any excess of filling.
Put about two cup of the sauce in the bottom of a baking dish big enough
to hold all the 24 shells in one layer. Place the stuff shells in the
dish, pour the remaining sauce over.
Bake in a preheated oven at 375 F for 15 minutes. Serve at once.
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Reply
| | | From: Genie· | Sent: 5/3/2008 5:56 PM |
| Baked Shells with Mushroom Cream
1 pound medium or small shells, uncooked
1 tablespoons cornstarch
1 1/2 cups milk, divided
1/2 cup chicken broth, homemade or canned
salt to taste
freshly ground pepper to taste
1 cup frozen peas, defrosted
1 4 ounce can sliced mushrooms, drained
1/4 cup sliced pimentos
2 cups diced cooked chicken, optional
3/4 cup grated Parmesan cheese, plus more for passing
1/4 cup unseasoned bread crumbs
Prepare pasta according to package directions; drain. Rinse the pasta under cold running water until cool and drain thoroughly. Preheat oven to 350F. In small bowl, stir together the cornstarch and 2 tablespoons of the milk until the cornstarch is dissolved. Heat the remaining milk and the chicken broth in a small saucepan over medium heat. Stir in the cornstarch mixture and heat, stirring, until the sauce is simmering and thickened. Add the salt and pepper and simmer 3 minutes. Pour the sauce into a bowl, add the peas, mushrooms, pimentos, chicken if using, 1/2 cup of the Parmesan cheese and the cooked pasta. Stir the sauce in until it and the vegetables are evenly distributed. Transfer to a baking dish. Stir 1/4 cup of the Parmesan cheese and the bread crumbs together in a small bowl and sprinkle the mixture over the pasta. Bake until the sauce is bubbling and the topping is golden brown, about 15 minutes. Serve hot, passing additional grated Parmesan cheese if desired. Serves 6.
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Reply
| | | From: Genie· | Sent: 6/25/2008 3:28 AM |
Baked Shells with Mushroom Cream
1 pound medium or small shells, uncooked
1 tablespoons cornstarch
1 1/2 cups milk, divided
1/2 cup chicken broth, homemade or canned
salt to taste
freshly ground pepper to taste
1 cup frozen peas, defrosted
1 4 ounce can sliced mushrooms, drained
1/4 cup sliced pimentos
2 cups diced cooked chicken, optional
3/4 cup grated Parmesan cheese, plus more for passing
1/4 cup unseasoned bread crumbs
Prepare pasta according to package directions; drain. Rinse the pasta under cold running water until cool and drain thoroughly. Preheat oven to 350F. In small bowl, stir together the cornstarch and 2 tablespoons of the milk until the cornstarch is dissolved. Heat the remaining milk and the chicken broth in a small saucepan over medium heat. Stir in the cornstarch mixture and heat, stirring, until the sauce is simmering and thickened. Add the salt and pepper and simmer 3 minutes. Pour the sauce into a bowl, add the peas, mushrooms, pimentos, chicken if using, 1/2 cup of the Parmesan cheese and the cooked pasta. Stir the sauce in until it and the vegetables are evenly distributed. Transfer to a baking dish. Stir 1/4 cup of the Parmesan cheese and the bread crumbs together in a small bowl and sprinkle the mixture over the pasta. Bake until the sauce is bubbling and the topping is golden brown, about 15 minutes. Serve hot, passing additional grated Parmesan cheese if desired. Serves 6.
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Reply
| | | From: Genie· | Sent: 6/25/2008 3:31 AM |
Sicilian Stuffed Shells
8 ounces jumbo shells
1 medium onion, chopped
2 teaspoons olive oil
15 ounces ricotta cheese
1/2 cup yellow raisins
1/2 cup chopped green olives
Salt and freshly ground black pepper, to taste
1 15 oz. can tomato sauce
1/4 cup grated Parmesan
1 cup grated mozzarella cheese
Cook the shells according to package directions. Rinse, drain and spread on a sheetpan while you prepare the filling. Preheat the oven to 350F. In a small saute pan, stir together the onion and olive oil. Cook over medium heat until the onion is wilted, about 5 minutes. Transfer to a medium bowl and stir in the ricotta cheese, raisins, olives, and salt and pepper to taste. Fill each shell with some of the ricotta mixture. Arrange the shells, open-side-up, in a baking dish. Spoon the tomato sauce over the shells and then sprinkle them with Parmesan and mozzarella cheeses. Bake, covered, until bubbling and hot, about 35 to 40 minutes. Uncover and bake for an additional 5 minutes. Serve hot. Serves 4.
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Reply
| | | From: Genie· | Sent: 6/27/2008 3:50 AM |
| STUFFED JUMBO PASTA SHELLS
(for garlic lovers)
There is enough stuffing for 24 shells:
1/2 kg jumbo pasta shells, boiled and drained
6 Tbsp butter
6 garlic cloves peeled finely chopped
6 Tbsp flour
2 cups milk
1 cup heavy cream
1/2 cup finely chopped parsley
6 anchovy fillets, finely chopped
a little salt
Cheese and Prosciutto stuffing:
500 gm ricotta cheese
250 gm cottage cheese
1/4 cup grated Parmesan
6 thin slices prociutto, cut into tiny squares
3 Tbsp chopped parsley
3 Tbsp chopped fresh basil
2 egg yolks, beaten
salt & pepper to taste
Melt the butter in a heavy-bottomed saucepan over low heat. Add the
garlic and saute until it just starts to turn golden brown. Remove from
the heat and when the butter has stopped bubbling add the flour. Return
to the heat and cook, stirring constantly for two minutes. Do not let
the flour color! Remove from the heat and add the milk and cream all at
once. Immediately beat vigorously with a whipping motion until smooth.
Put the pan over medium heat and add the parsley and anchovies. Cook,
stirring constantly until the sauce has the constancy of heavy cream.
Remove from the heat. Add salt and pepper to taste. Reserve uncovered.
In a large bowl, combine the ricotta, cottage cheese, Parmesan, parsley
basil, prosciutto and egg yolks. Add salt and pepper to taste, and mix
well.
Stuff each shell with some of the cheese mixture. Using your fingers,
press the long side of each shell lightly together so that the shape of
the shell is as it was before boiling. Wipe any excess of filling.
Put about two cup of the sauce in the bottom of a baking dish big enough
to hold all the 24 shells in one layer. Place the stuff shells in the
dish, pour the remaining sauce over.
Bake in a preheated oven at 375 F for 15 minutes. Serve at once.
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Reply
| | | From: Genie· | Sent: 9/11/2008 3:54 AM |
Cheesy Bacon and Pasta Recipe Ingredients:
1 pound pasta shells
3 slices bacon -- chopped
8 ounces mushrooms -- thinly sliced
1 tablespoon butter
3 large Bermuda onions -- thinly sliced
2 teaspoons sugar
1 cup chicken stock
2 tablespoons chopped fresh parsley
2 cups shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
Directions: Grease a 3-quart casserole or 13 x 9-inch baking dish. In a large pot of boiling salted water, cook the pasta for 8 minutes. Drain well. Cook the chopped bacon in a large skillet over medium heat for 5 minutes or until almost crisp. Remove the bacon to a large plate; set aside.
Stir the mushrooms into the drippings in the pan to lightly coat. Cook 3-5 minutes or until the mushrooms are wilted. Add the mushrooms to the bacon.
Add the butter to the skillet; raise the heat to medium-high. When the butter has melted, add the sliced onions to the pan. Cook the onions, stirring them frequently with a spatula, for about 5 minutes. Sprinkle with the sugar, toss to mix and coat well, and partially cover the skillet.
Reduce the heat to low and simmer the onions until they are caramelized to a rich golden color, 20-25 minutes.
Add the reserved bacon and mushrooms to the onions. Pour in the chicken stock and toss to mix. Add the pasta and chopped parsley; mix well. Spoon the mixture into the prepared casserole or dish. Sprinkle with the mozzarella and Parmesan. Bake in the oven at 350F degrees for about 40 minutes. | |
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Reply
| | | From: Genie· | Sent: 10/29/2008 2:43 AM |
Alfredo Florentine Chicken Stuffed Shells
1/2 package (10 ounce) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups ricotta cheese
1 egg
1 heaping tsp. minced garlic
1/8 tsp. oregano
1/8 tsp. pepper
2 cups cooked, shredded chicken
1/2 cup grated Parmesan cheese
1-1/2 cups shredded Mozzarella cheese, divided
16 jumbo pasta shells, cooked and drained
Alfredo Sauce (recipe below)
In a medium mixing bowl, combine spinach, ricotta cheese, egg, garlic, oregano and pepper; mix well. Stir in chicken, Parmesan cheese and 1 cup Mozzarella cheese.
Heat oven to 350°F. Pour half of the Alfredo sauce in the bottom of an 11x7 baking dish. Evenly fill shells with chicken mixture and place in dish. Pour remaining sauce over shells; sprinkle with remaining Mozzarella cheese. Cover dish with aluminum foil and bake for 30 minutes. Uncover and let stand 5 minutes before serving.
Alfredo Sauce:
3/4 cup butter
1-1/2 cups half and half
3/4 cup grated Parmesan cheese
1/4 tsp. pepper
Garlic powder to taste
Melt butter in a large saucepan over medium-low heat. Stir in half and half; cook and stir until bubbly. Stir in Parmesan cheese, pepper and garlic powder and cook and stir until cheese is melted and sauce is creamy. | |
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