Stuffed Shells with Meaty Tomato Sauce

Hi, I'm Kate, and I have a serious problem changing up recipes, when I supposed to be blogging about said recipes

(Hi Kate) (that's what you're supposed to say)

So ONCE again, I've changed it....

...

...

But I've only left out two ingredients, because I didn't have them (imagine I said that in a whiney, self-justifying voice)

Let's get down to business

(To defeat the huns) (Anyone?)

Firstly The crew

Next, Get those shells cooking!  (The recipe calls for them cooking about half the time, but the box said 14 minutes, so I cooked them for 7 and they were EXTREMELY al dente, next time I would go for about 10 minutes) once they are JUST al dente, drain and rinse with cool water. Set aside to drain

Dice up that onion and garlic and get it sautéing

Add the tomatoes and let it heat up (Now this is where I changed it up.  It called for italian sausage and red wine, and I just omitted that)  (I know...I can't believe that I didn't have red wine either, but it's true)  (I'm still lamenting that fact...)

It smelled so good at this point, I had an audience

While that is heating up, mix the Ricotta, parm, basil, parsley, egg, and salt & Pepper.

Give it a good stir.

Next: Layer some of the tomato sauce on the bottom of a cook tray

Stuff the shells, and place them face down on the sauce

Once all the shells are stuffed, pour the rest of the sauce over them

Bake at 350 for 25 mintues (or until it is bubbling)

And there you have it!

This is always a good idea to make, but harder than one might think to execute.

This is the second time I have attempted stuffed shells.  The first time the shells were over cooked, and this time they were under cooked.  On the plus side, the flavor was good both times. (that said in a pleading voice)

TheHubby said:  They tasted really good.  The stuffing was a little bland, but had a good flavor.  But the shells...some were cooked...and others....weeelllll....  ... ... ...

HAHA. I do so appreciate the honesty!  (No Really, I do!!)

Printable Version Here

Original Version From ThePioneerWoman as is found in The Pioneer Woman Cooks: Food from My Frontier by Drummond, Ree [Hardc (Google Affiliate Ad)

Pasta With Pesto Cream Sauce

As it seems to be par for the course, since I've been back blogging. I changed up this recipe a bit....But NOT too much!  And it was mostly with the pesto sauce.  Traditional pesto is made with basil. HOWEVER...

It is out of season, and basil is SUPER expensive.  An acceptable alternative is to use spinach instead.  So that is what happened.

I'm Excited to either have basil come back in season, or to try to grow it...again (it is like the surface of the sun on our patio, so IDK if I'll EVER be able to grow anything with any type of satisfaction)

So let's get started!

Firstly, The Crew

Next get that pasta cooking!!

Then, start on the pesto!

Toss some spinach (or basil if you're a traditionalist) into the food processor

Then some parm

Then the garlic

(Then if you are rollin in the dough ;-) you can add some pine nuts, but at MY co-op it was 7$ for 1/2 cup.  No thanks.  lol. I'm not THAT hippie )

Blend it up.

Add some olive oil to form a paste.

Now, at this point, if you aren't SUPER excited...you may need to check yo-self

Moving onto the sauce...

Heat up some half-and-half (or heavy cream if you must) and some butter (use more if you are using half-and-half, and less if you are using heavy cream)

Once that is melted, the magic really starts

Toss that pesto into the pot!

Stir it together and add some parm (or Italian blend cheese)

Drain the pasta, and pour it into a bowl.  Add the sauce, and stir to coat the pasta.

Add some diced tomatoes

Top with even more parm....

and There You Have It.

An incredible dinner.

TheHubby LOVED IT!  He ranted and raved about it all evening, and all the next day...and the next. That's RIGHT ladies (and gentlemen, if you are reading this) I got him to eat leftovers for THREE days!  Which is a feat, as of now, unheard of!

The spinach and tomatoes give it a bruschetta-like flavor (as per TheHubby)

I imagine the basil would give it an INCREDIBLE taste, which is why I am SO excited for basil to come back into season!

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For Original Recipe Click Here

The Pioneer Woman Cooks: Food from My Frontier by Drummond, Ree [Hardc (Google Affiliate Ad)