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Pasta

ENTREES/ Italian/ Pasta

Stuffed Shells

Stuffed Shells

Stuffed Shells

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By Mrs. Kossenfloffer Serves: 6
Prep Time: 30 minutes Cooking Time: 1 hour

Truth be told, stuffed shells has never really been my thing. Mostly because I always thought it need more flavor. So, the filling in these includes fresh spinach and artichokes and copious amounts of garlic. When making the filling, don't go all bananas measuring. Taste it before you put the egg in to see if it packs enough punch for you!

Ingredients

  • 1 box pasta shells, cooked al dente (pull them out of water about 2 minutes shy of cooking time on box)
  • 1 cup ricotta cheese (maybe a little more )
  • 1 1/2 cups mozzarella, divided, shredded on a box grater (I like to shred it myself, I feel like the preshredded doesn't get as melty)
  • 1/2 cup Parmesan cheese, grated
  • 6 garlic cloves, finely chopped
  • 2 cups of spinach, roughly chopped, cooked and drained (you can saute in a little oil or cheat and toss with olive oil and micowave for a bit)
  • 1/2 can artichoke hearts, roughly chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 egg, lightly beaten
  • 4 cups marinara sauce (jarred or homemade)
  • Fresh Italian parsley or basil, chopped for garnish
  • Extra Parmesan for serving

Instructions

1

Preheat oven to 375 degrees.

2

Combine the ricotta, 1 cup of the mozzarella, Parmesan, garlic, spinach and artichokes in a large bowl and mix until combined. Season with salt and pepper and taste it. Now add the egg.

3

Cover the bottom of a 9 x 13" baking dish with about 2 cups of the sauce.

4

Fill each cooked shell with about a tablespoon of filling and arrange on sauce. Sprinkle more mozzarella and Parmesan on top of shells and throw the rest of the sauce on there.

5

Cover with foil and bake for about 35-45 minutes until bubbly. Remove foil and bake for another 10 minutes.

6

I like to put it under the broiler for about 2 minutes at the end because I like a crunch top. But keep an eye on it so it doesn't burn.

ENTREES/ Italian/ Vegetarian

Spinach & Artichoke Ravioli Bake

Spinach and artichoke ravioli bake

Spinach and Artichoke Ravioli Bake

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Serves: 4-5
Prep Time: 15 minutes Cooking Time: 30

All I can say is a child could make this. No offense to the kids.

Ingredients

  • 8 ounces cream cheese
  • 1 1/2 cups shredded mozzarella, divided
  • 3/4 cup Parmesan cheese, grated
  • 3/4 cup sour cream
  • 1 cup milk
  • 3-4 garlic cloves, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • red pepper flakes to taste (optional)
  • 8 ounces frozen chopped spinach, cooked and drained
  • 2 15 ounce cans artichoke hearts, quartered
  • 2-3 tablespoons olive oil
  • 1 20-ounce bag frozen spinach and ricotta ravioli (I had a half bag open so I actually used a bag and half and I added just a little more milk and cheese)

Instructions

1

Preheat oven to 375 degrees.

2

In a large bowl, combine 1 cup of the mozzarella, the Parmesan cheese, cream cheese, milk, sour cream, lemon juice, salt and pepper. Stir to combine. Mix in the artichokes and spinach.

3

In a 9 x 13” baking dish, spoon a little of the spinach and artichoke mixture and drizzle a little olive oil over the bottom of the pan. Place half of the ravioli into the baking dish. Next, place half of the remaining mixture over the ravioli and spread it around. Place the rest of the ravioli on top and cover with the remaining mixture. Sprinkle the top with the reserved mozzarella cheese.

4

Place in the oven and bake for 30-40 minutes until it's all melty and bubbling.

Notes

You can use fresh sautéed spinach if you have it handy.

ENTREES/ Uncategorized/ Vegetarian

Porcini Pappardelle

Porcini pappardelle is a classic recipe. I’ve tweaked it a touch by adding cremini mushrooms. In my opinion, you can never have too many mushrooms, so be free and add as many as you like. Just keep in mind when you are sauteing mushrooms, you should never overcrowd the pan or the mushrooms will steam instead of saute. You’re looking for that lovely brown color we all adore. I used half and half here, but you could easily skip that altogether and replace it with a little reserved pasta water, or go creamier and use heavy cream for a more decadent dish. Either way, if you love mushrooms, you will love this meal!

Porcini Pappardelle (Mushroom Madness)

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By Mrs. Kossenfloffer Serves: 4
Prep Time: 30 minutes Cooking Time: 30 minutes

A delightful and company-worthy pasta dish.

Ingredients

  • 12 ounces pappardelle
  • 1 ounce dried porcini mushrooms
  • 1 pound Cremini mushrooms, sliced
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 shallot minced, or 2 tablespoons onion, minced
  • 1 tablespoon fresh thyme, minced
  • 1/2 cup half and half (or heavy cream)
  • 1/3 cup Parmesan cheese, grated (plus more for serving )
  • Fresh parsley, chopped
  • Salt and pepper

Instructions

1

Cook the pasta according to package directions.

2

Place the porcini mushrooms into a heat safe bowl and cover with boiling water. Let sit until the mushrooms are soft, about 20-30 minutes. Drain and reserve the mushroom water. Use a cheesecloth to make sure you get all the grit out of the water. Then chop the porcinis.

3

In a large pan, heat 1 tablespoon each of butter and olive oil. Add the cremini mushrooms in a single layer and saute until brown on both sides. Do not overcrowd the pan. You will probably have to do this in 2 batches. Remove mushrooms from the pan and reserve.

4

Add more butter and olive oil to the pan as needed. Saute the garlic, shallot and thyme for 1-2 minutes and then add the porcini mushrooms. Saute until they give off all of their water.

5

Add 1 cup of the reserved mushroom water and stir. Then add the half and half and cook until it thickens up a bit.

6

Add the pasta to the sauce and stir well. Add the Parmesan cheese and parsley and stir to combine. Top with more parsley and shaved Parmesan.