Three Cheese Stuffed Shells

Ingredients

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
2 tablespoons olive oil
1/2 whole medium onion, chopped
5 cloves garlic, minced
1/2 pound ground beef or Italian sausage
1/2 cup red wine or beef stock
1 28 oz. + 1 15 oz. can crushed tomatoes
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons minced parsley

Directions

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°F for 25 minutes, or until hot and bubbly.

From The Pioneer Woman

 

Fettucine Alfredo

Ingredients

pasta
1-2 chicken breasts, diced
1 tablespoon olive oil
salt and pepper, to taste
3 tablespoons butter
2 cloves garlic, smashed
1 1/2 cups heavy cream
1 1/2 cups Parmesan cheese, freshly grated
salt and pepper, to taste

Directions

Bring a large pot of water to boil for cooking the pasta. While you are waiting, dice and cook the chicken. Heat the oil in a skillet over medium high heat. Season both sides of the chicken with salt and pepper. Add to the skillet and cook until brown on one side, 3-5 minutes. Then flip and cook until browned on the other side and cooked through, an additional 3-5 minutes. Remove to a plate and let rest for a few minutes. Cover with foil to keep warm while you prepare the sauce.

Once the pasta water is boiling, cook the pasta until al dente.

To make the sauce, melt the butter in a medium saucepan over medium heat. Add the garlic and cream, and bring to a simmer. Reduce the heat to medium-low and continue to cook until thickened, about 5 minutes. Mix in the Parmesan cheese and stir until completely melted. Season with salt and pepper to taste.

Serve pasta topped with the alfredo sauce and grilled chicken pieces. Garnish with chopped fresh herbs, if desired.

From Annie’s Eats

Breaded Parmesan Chicken Strips

Ingredients

1/4 cup butter, melted
2-3 chicken breasts
1/2 cup bread crumbs
1/2 cup grated Parmesan cheese
2 tsp. parsley
1 tsp. salt
1 tsp. pepper
1/2 tsp. oregano
1/2 tsp. thyme
1/2 tsp. garlic salt

Directions

Preheat oven to 350°F. Cut chicken breasts into strips. Melt butter and mix all of the other ingredients together in a separate bowl. Dip chicken strips into melted butter then coat with bread crumb mixture. Bake for 30-45 minutes or until cooked through and crispy.

Classic Lasagna

Ingredients

12 lasagna noodles
1 lb. Italian sausage
2/3 cup onion, chopped
3 cloves garlic, minced
2/3 cup minced flat-leaf parsley, divided
3 (6 oz.) cans tomato paste
15 oz. tomato sauce
2 cups water
1½ tsp. Italian seasoning
1½ tsp. basil
1½ tsp. oregano
15 oz. part-skim ricotta cheese
10 oz. frozen chopped spinach, thawed and drained
½ cup grated Parmesan cheese
3 large eggs
2 tsp. garlic salt
¼ tsp. pepper
3 cups shredded mozzarella cheese, divided

Directions

Bring a large pot of salted water to boil.  Cook the lasagna noodles according to the package directions, until al dente.  (I always add a couple extra noodles, just in case one breaks during cooking.)  Drain and set aside.  (I like to lay out the noodles so that they are flat and separated, to avoid them sticking to each other or curling up.  It makes the assembly process easier.)

In the meantime, in a very large skillet or saucepan (12-14 inches), crumble the Italian sausage and cook over medium-high heat until it just begins to brown.  Add the onion, garlic and 1/3 cup of the parsley to the pan and continue cooking until the sausage is completely browned and cooked through.   Mix in the tomato paste, tomato sauce, water, Italian seasoning, basil and oregano.  Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes.

In a mixing bowl, combine the remaining parsley, ricotta, spinach, Parmesan, eggs, garlic salt, and pepper.  Mix well until blended.

Preheat the oven to 350° F.  Spread 2 cups of sauce in a thin layer on the bottom of a 9 x 13″ baking dish.  Layer with 4 lasagna noodles.  Top the noodles with half of the cheese-spinach mixture and spread evenly to a thin layer.  Top with about a third of the remaining sauce mixture, and sprinkle with 1 cup of the shredded mozzarella.  Layer again with 4 more noodles and the remaining cheese-spinach mixture.  Spread half of the remaining sauce mixture over the top, and sprinkle with 1 cup of the shredded mozzarella.  The final layer will be 4 noodles, the remaining sauce, and a layer of shredded mozzarella.  Cover tightly with foil and bake in the preheated oven for 45 minutes.  Remove the foil and return to the oven for 10 minutes more.  Allow to cool 10 minutes before slicing and serving.

From Annie’s Eats

Parmesan Risotto

Ingredients

5 cups hot good-quality chicken broth
1/4 cup butter (no substitutes)
1 large onion , finely chopped
1 -2 tablespoon chopped fresh garlic
1 1/2 cups arborio rice
3 tablespoons butter
1 1/4 cups grated parmesan cheese (can use less)
2 -3 tablespoons finely chopped fresh parsley
salt and black pepper

Directions

Bring the chicken broth to a boil in a saucepan; reduce the heat, to low and cover the saucepan to keep hot. In another heavy-bottomed saucepan, melt 1/4 cup butter over medium-low heat, add in onion and saute until very tender but not brown (about 8-10 minutes). Add in garlic and stir for about 2 minutes. Increase heat slightly and add in the rice; stir for 1 minute.

Slowly add in 1-1/2 cups hot broth with a ladle; boil gently, stirring until the broth is absorbed. Add in another 1 cup broth, and stir until absorbed. Add in 1/2 cup broth at a time allowing the broth to absorb before adding in another 1/2 cup (do this until you have used up all of the broth) stirring frequently until the rice is tender and creamy (this should take between 25-30 minutes).

Stir in 3 tablespoons butter and 1-1/4 cup (or less) grated Parmesan cheese; mix to combine. Season with salt and pepper. Transfer to a bowl and sprinkle with chopped parsley.

Source: Kittencal’s Kitchen

Shepherd’s Pie

Ingredients

For the potatoes:

1.5 pounds potatoes, washed and chopped roughly
1/4 cup butter, room temperature
3 tablespoons milk
1/4 cup Parmesan cheese
2 teaspoons garlic powder
1 teaspoon onion salt
salt and pepper, to taste
Parmesan cheese, for sprinkling

For the meat:

1 pound ground beef
1-2 tablespoons olive oil, if needed
2 teaspoons all-purpose flour
1/2 onion, diced
3/4 cup diced carrots (about 2 large carrots)
1/2 cup red wine (optional)
3/4 cup beef stock
1 tablespoon Worcestershire sauce
4 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1 large can cream corn

Directions

To make the potatoes, place the potatoes in water and bring to a boil, allowing to boil for 15-20 minutes, until the potatoes are fork tender. When cooked, drain and mash together with the butter, milk, garlic powder, onion salt, cheese, salt, and pepper. Set aside until ready to use.

Heat a large pot over medium-high heat. Add in the beef, and sprinkle with salt, pepper and flour. Stir and cook the beef in a large pot until no longer pink (but don’t overcook it). With a slotted spoon, remove the beef to a separate bowl and set aside.

Heat 1-2 tablespoons olive oil in the pot, if needed, then add in the diced onions and carrots. Cover and cook until softened, about 8 minutes. Uncover and add in the wine if desired, scraping up the brown bits on the bottom of the pan. Cook until the wine has evaporated, about 5-7 minutes. Add in the beef broth, Worcestershire sauce, garlic, oregano, and thyme. Stir to combine and bring to a boil. Re-add the beef, cover, and reduce the heat to medium-low. Allow to simmer uncovered for about 20 minutes, until the sauce has reduced significantly. Taste and season with salt and pepper if needed.

When the meat is reduced, remove from heat. Spoon the mixture into a 9×13 casserole dish. Spread the potatoes on top, fluffing a bit with a fork if needed and sprinkle with Parmesan cheese. Bake at 375 degrees F for 45 minutes. Serve hot and enjoy!

Adapted from Crepes of Wrath