Posted in My Recipes

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!
Posted in My Recipes

Caramelized Zucchini with Rigatoni

Another quick pasta dish!  Caramelizing the zucchini gives it a richer, sweeter flavor.

Caramelized Zucchini with Rigatoni

  • 2 large zucchini chopped
  • 1 medium yellow onion chopped
  • 2 large cloves garlic minced
  • 2 tbsp extra virgin olive oil
  • S&P for taste
  • 3 tbsp Pecorino Cheese
  • 1 lb Rigatoni pasta cooked al dente (I prefer De Cecco pasta, but any short pasta shape and brand is ok)

In a skillet on medium heat, heat up the oil.  Add in the garlic and then the onion; cook until translucent.

Add in the zucchini, stir and cook through until tender, about 10 minutes. Then let stand to brown by stirring less and less. DO NOT BURN.

Caramelized Zucchini
Caramelized Zucchini

Once browned to desired color add 1/2 the zucchini to the cooked/strained pasta and mix in the cheese.

Serve topped with a little more zucchini on top of pasta and sprinkle with cheese.

ENJOY!

Finished dish! Caramelized Zucchini with Rigatoni
Finished dish! Caramelized Zucchini with Rigatoni