Three Cheese-Stuffed Shells with Meaty Tomato Sauce

Ingredients

For the shells:
8 ounces, weight Jumbo Pasta Shells
30 ounces, weight Whole Milk Ricotta Cheese
8 ounces, weight Parmesan Cheese, Grated, Divided
1/2 cup Grated Romano Cheese
1 whole Egg
12 leaves Basil, Chiffonade
2 Tablespoons Minced Parsley
Salt And Pepper, to taste

For the sauce:
2 Tablespoons Olive Oil
1/2 whole Medium Onion, Chopped
5 cloves Garlic, Minced
1/2 pound Italian Sausage
1/2 cup Red Wine
1 whole (28 Oz. Size) Crushed Tomatoes
1 whole (15 Oz. Size) Crushed Tomatoes
2 Tablespoons Sugar
1/2 teaspoon Salt
2 Tablespoons Minced Parsley

Instructions

Cook pasta shells for half the cooking time; make sure not to overcook. Drain and rinse in cool water. Set aside.

Heat olive oil in large skillet or dutch oven over medium-high heat. Add onions and garlic and saute for a minute or two. Add Italian sausage and brown, breaking it up into small pieces as it cooks. Pour in red wine and let it cook for a minute or two.

Pour in cans of crushed tomatoes and stir. Add sugar and salt. Bring to a boil, then reduce heat to low. Cover and cook 30 to 45 minutes, stirring occasionally. Check for seasonings; can add crushed red peppers if you like a little heat.

In a separate bowl, mix ricotta, half the Parmesan, Romano, egg, salt and pepper, basil, and 2 tablespoons parsley. Stir until combined.

To assemble, coat the bottom of a baking dish with sauce. Fill each half-cooked shell with the cheese mixture. Place face down on the sauce. Repeat with shells until cheese mixture is gone. Top shells with remaining sauce. Sprinkle on extra Parmesan.

Bake at 350 degrees for 25 minutes, or until hot and bubbly. Serve with crusty French bread.

Source: The Pioneer Woman

Stuffed Mushrooms

Ingredients

24 whole fresh button mushrooms
3-4 cloves garlic, coarsely chopped
2 tsp. vegetable oil
8 oz. cream cheese, softened
¼ cup grated Parmesan cheese
¼ tsp. pepper
¼ tsp. onion powder
¼ tsp. cayenne pepper
Bread crumbs and minced fresh herbs, for garnish (optional)

Directions

Preheat the oven to 350° F. Lightly grease a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully remove the stems from the mushroom caps, setting the caps aside for later. Add the stems to the bowl of a food processor. Add the garlic to the food processor as well, and pulse in brief bursts until them mushroom stems and garlic are finely chopped.

Heat the oil in a large skillet over medium heat. Add the chopped mushroom stems and garlic and cook until all the moisture has disappeared, about 5-7 minutes. Lower the heat to medium-low. Stir in the cream cheese, Parmesan cheese and spices. Stir together until the mixture is smooth and creamy; remove from the heat. Using a small spoon, fill each mushroom cap with a generous amount of filling. Arrange the mushroom caps on the prepared baking sheet. Top with bread crumbs, if desired. Bake for 20 minutes or until the mushrooms are hot and liquid starts to form under the caps. Transfer to a serving platter, garnish with fresh herbs if using and serve immediately.

Source: Annie’s Eats

Crepes with Blackberry-Raspberry Sauce

Ingredients

For the crepes:
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp. salt
2 Tbsp. butter, melted
3 Tbsp. white sugar
1 tsp. vanilla

For the sauce:
1 container raspberries
1 container blackberries
1/4 cup butter
3 Tbsp. sugar

To serve: 
Whipped cream

Directions

To make the crepes, combine dry ingredients, then add wet ones. Spray a medium frying pan with cooking spray a heat over medium-high heat. Pour batter into frying pan, using approximately 1/4 cup for each crepe. Cook about 2 minutes, until the bottom is light brown. Loosen with spatula, flip and cook other side.

To make the sauce, preheat a frying pan over medium heat. Melt the butter in the frying pan, then add both containers of fruit. Add the sugar and cook until raspberries are mostly dissolved and sauce is bubbling slightly.

When you are ready to assemble the crepes, spread a thin layer of the sauce over each crepe and top with a spoonful of whipped cream.  Roll up the crepe if desired and serve immediately.

Chevre and Roasted Bell Pepper Crostini

Ingredients

For the peppers:
3-4 bell peppers (red, orange or yellow)
2/3 cup extra virgin olive oil
1 clove garlic, minced
½ tsp. red pepper flakes

For the goat cheese spread:
8 oz. goat cheese
1 clove garlic, minced
3 tbsp. heavy cream or half-and-half
Kosher salt and freshly ground black pepper

To serve: 
Baguette slices
Olive oil
1 clove garlic, cut in half
Minced fresh parsley or basil, for garnish

Directions

Preheat the broiler.  Place the bell peppers on a baking sheet.  Broil, turning occasionally, until all sides are partially browned and bubbling.  Remove from the oven, transfer to a bowl, and cover with plastic wrap.  Let rest for 15-20 minutes.

Remove the peppers from the bowl and peel away the skins.  Remove the stems and seeds from the peppers, and slice thinly.  In a bowl or other container, combine the sliced peppers, olive oil, garlic, and red pepper flakes.  Refrigerate and let marinate for at least 3 hours.

To make the goat cheese mixture, combine the goat cheese, garlic, and cream, and stir with a spoon until smooth and well blended.  Season to taste with salt and pepper.

When you are ready to assemble the crostini, preheat the oven to 400˚ F.  Lightly brush baguette slices with olive oil.  Place on a baking sheet and bake until light golden and crisp, about 3-5 minutes.  Remove from the oven and rub the cut side of the garlic over the top of each baguette slice.  Spread a thin layer of the goat cheese mixture over each baguette slice and top with a spoonful of the pepper mixture.  Sprinkle with minced fresh herbs, if desired.  Serve immediately.

Source: Annie’s Eats