Pesto Ricotta Stuffed Shells

I had a friend bring our family stuffed shells a few months back.  I decided that I should make them myself since they were enjoyed by everyone in the family.  I didn't have a recipe but I did put together what I figured was in the dish she brought.

I mixed 1 egg and 2 tbsp pesto into about 4 cups of ricotta (2/3 of the container)

I then poured 1/3 of a jar of Alfredo sauce at the bottom of a 9x13 pan.  I just happened to pick a jar up at TJ's the day before.  You can always make your own and use that too.

I boiled the full box of shells. (I ended up having 12 shells that did not fit into my pan so I prepared them and put them into a take out container I had a put them in the freezer so that I had a second meal on hand in for the future)  You can always cook up a second pan too.

Once the shells are cooked (NOT overcooked) place the ricotta mixture in a large piping bag (or put it in a zipper bag and but the end off to create a tip for piping).  Then pipe the mixture into each shell.  Probably about 1 tbsp per shell.  Lay each shell on the bed of Alfredo sauce in the pan.

Once all the shells are filled,  cover with 2 cups tomato sauce.  Then on top of the tomato sauce, spoon the rest of the Alfredo sauce.  Top with pesto.

Cover with foil and bake at 350 for 30 mins.  If you want some extra cheesiness, add 1 cup grated mozzarella on top of the shells for the last 5-10 minutes.

Chicken, Artichoke & Sundried Tomato Pasta

1 tbsp olive oil
2 chicken breasts - cut in strips
1/2 cup diced white onion
2 cloves minced garlic
1 tsp thyme
1tsp basil
8 oz sliced white mushrooms
1 small jar artichoke hearts, drained and chopped
1/2 cup sundried tomatoes (drained and chopped)
3/4 cup cream
1/4 tsp nutmeg
1/2 cup Parmesan cheese
pepper and salt to taste

Pasta of your choice cooked

1 - Heat oil in the pan and add chicken.  Saute until no longer pink.  Remove from pan and set aside. 
2- Add onion, garlic and spices.  Saute until onion is clear.  Add mushrooms, saute for about 1 minute.
3- Add in sun dried tomatoes, artichokes and chicken, simmer on low heat for a few minutes so flavors can combine.
4- Add cream and nutmeg and allow to simmer until it thickens, when it is close add in the cheese as well.  Season with salt and pepper to taste.
5- serve over pasta of your choice

Asparagus Bow Tie Pasta

2 cups farfalle (bow-tie pasta), uncooked

1 lb.  fresh asparagus spears, trimmed, cut into 1-inch lengths

1/2 cup halved orange pepper strips

1/4 cup  julienne-cut oil-packed sun-dried tomatoes (I drained them, the original recipe says not to)

1/2 cup chicken broth

2 oz. Cream Cheese (1/4 of 8-oz. pkg.), softened (I used light cream cheese)

1 Tbsp. chopped fresh oregano (or 1 tsp dried)

1 cup Shredded Italian Three Cheese Blend (I used 1/4 cup Parmesan cheese instead)

COOK pasta in large saucepan as directed on package, omitting salt and adding asparagus to boiling water for the last 2 min. Drain. MEANWHILE, cook peppers and tomatoes in large skillet on medium-high heat 2 to 3 min. or until crisp-tender, stirring frequently. ADD pasta mixture, broth, cream cheese and oregano to skillet; mix well. Cook and stir 5 min. or until sauce is slightly thickened. Top with cheese; cook 2 to 3 min. or until cheese begins to melt.  -Kraft What's Cooking Magazine Spring 2011 

Whole Wheat Pasta Dough

2 1/2 cups whole wheat flour
2 eggs
1/2 cup water
1 teaspoon salt

Using My Kitchenaid Mixer:

I combine all ingredients and mix with the dough hook.
Once combined enough, I process through the pasta attachment.


Alternate Method:

In a large glass bowl and with a wooden spoon mix together the flours and salt.
Make a well.
Whisk together the eggs and water, and pour into the well and begin to mix well until a ball is formed.
Turn out onto a floured board and knead for 20 turns.
5Wrap in waxed paper and let rest for 30 minutes.
Cut to manageable shape and follow directions for a manual pasta machine or roll out to desired thickness and cut to desired shape.

Plantation Supper

1 lb ground beef
1 Onion, Chopped
Fry beef and onion together until cooked

Cook Pasta of your choice (I like whole wheat rigatoni for this one)

1 Can mushroom soup (fat free is fine)
3/4 Cup of milk (skim is fine)
1 1/2 tsp seasoning salt
1 8oz pkg cream cheese (light or fat free are fine)
1 Cup corn (canned or frozen)
Add all ingredients to the cooked beef mixture and stir until cheese is melted and everything is heated through.

Pour beef mixture over cooked, drained pasta and serve. I add a sprinkling of Parmesan cheese and some fresh ground pepper to finished it off. Serve with a salad.