Orecchiette with Italian Sausage and Spinach

This is a one-pot dinner.  That is if you start out with a large skillet.  The first time I made it I didn't use a big enough skillet and had to dirty another.   There's a lot of spinach that has to fit into the skillet so keep that in mind.  It does cook down fast but you have to have the room so just start out with a big enough skillet and you're good to go. 

I got this recipe from Kent over at Cooking 4 One.  Tonight I'm cooking for two so I doubled and made a few slight changes.  This recipe is so tasty, quick and easy cleanup.  Win, Win & Win!!

INGREDIENTS:

2 tsp olive oil 

6 oz Italian sausage 

2 tbsp shallot, diced

1 large clove garlic, minced 

6 oz orecchiette

1 3/4 cup beef broth

5 oz spinach, washed and roughly chopped 

1/3 cup cream 

14 cup freshly shredded parmesan cheese (plus extra for serving)

1/8 teaspoon red pepper flakes

INSTRUCTIONS:

1. In a large skillet over medium heat, add the olive oil, heat until simmering.  

2. Add the sausage, crumble and brown until almost no pink is left, about 5 mins.

3. Add the shallots and cook for about 3 minutes until softened. 4. Add the garlic and cook until fragrant, approximately 1 minute. 5. Add the orecchiette and stir it into the olive oil and sausage renderings, 

spreading the mixture into an even layer in the pan. 

6. Add the beef broth and bring to a heavy simmer. 

7. Cover and reduce the heat to medium­ low, cooking for approximately 11 mins. until the pasta is nearly done and the liquid is well reduced.

8. Add the spinach and cover for 3 minutes. 

9. Stir in the wilted spinach before adding the cream and the cheese.

10. Stir the cream, cheese, and red pepper flakes to create the sauce.  Remove from the heat.

Serve with extra parmesan cheese. 

Spinach and Mushroom Stuffed Shells

This isn't the best picture, it's a picture of the leftovers.  But, I must say, these are just as good the next day.  I made these during the holidays for family and then again for friends this last weekend.  This recipe is a keeper!  I love the cheese filling with spinach, mushrooms, garlic and roasted red peppers. It's packed with flavors I love. The recipe makes two pans (about 50 shells) so it will feed a crowd.  You can always freeze a pan or cut the recipe in half.  

The recipe comes from Tina at Epicuricloud.com.  Check out her blog and recipes, she's one amazing cook!  Also, check out her recipe here as she has step by step instructions with beautiful pictures. 

Tina's recipe is vegetarian and I'm sure it's delicious as is but I made a few changes.  I added Italian Sausage to the marinara sauce,  I used 1/2 ricotta and 1/2 cottage cheese just because my Mom always used cottage cheese in her filling and that's how I like it and I also used more sauce and cheese but that's about it.  Here's the recipe with a few of my changes.  

Makes about 50 stuffed shells- 2 (9" x 13" x 2" inch baking dishes)  - about 12 servings                                                                                                     

INGREDIENTS:

1 (16-ounce) pkg. ground Italian sausage

This is my favorite brand of Italian Sausage

3 (24-ounce) jars marinara sauce, divided -( use one jar to put on         the bottom of the pans before you layer in the stuffed shells)

1 tablespoon olive oil

1/2 sweet onion, chopped

8-ounces crimini (baby bella) mushrooms, diced

1 teaspoon garlic, minced

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon pepper

1 (12-ounce) jar roasted red peppers, drained & chopped

2 (10-ounce) boxes frozen chopped spinach, thawed & squeezed dry 

1 (16-ounce) container ricotta cheese

1 (16-ounce) container cottage cheese

3/4 cup Parmesan cheese, grated

2 egg

3 cups mozzarella, shredded & divided

1 1/2 (12-ounce) boxes jumbo shells pasta (You'll only need about 50 shells)

salt & water for boiling pasta

DIRECTIONS: 

Preheat oven to 375 degrees.


Heat a large pot of salted water to boil for pasta.
In a large pot brown sausage.  Drain grease and add back to pot.  Add 2 jars of sauce and cook 10 minutes.  Set aside.

Add oil to large skillet over medium heat.  Add onion and sauté 3 minutes until softened. Add mushrooms, garlic, Italian seasoning, salt and pepper to pan.  Cook, stirring frequently, for about 8 minutes or until softened.  Add  roasted red peppers, spinach and stir until well combined.  Turn off heat and allow to cool a bit.

Cook your pasta 2 minutes less than package instructions as they will cook more in the oven.  

Drain your pasta and pour onto a greased rimmed baking sheet to cool.

In large bowl (also mixes well in stand mixer) combine ricotta, cottage cheese, Parmesan, eggs and 1 cup of the mozzarella.  Stir to mix.  Stir in the spinach mixture.

Pour 1/2 of a jar of marinara sauce in bottom of  each 13" x 9" x 2" baking dishes (2) and spread evenly.

Fill each shell with about 2-3 tablespoons filling.  Arrange them in each pan in a single layer.  

Spoon sauce (with Italian sausage) evenly over filled shells and sprinkle each pan with 1 cup cheese.

Cover dish with foil.  Bake covered for about 1 hour. 

NOTES:

To Freeze: assemble, wrap well and freeze. Thaw them in the refrigerator overnight before you bake them. 

Delicious Asparagus Penne

It's Spring, well, so they say as the weather so far hasn't been the best but Spring means asparagus is in season.  I love asparagus!  I found this recipe in the "Rachel Ray's Big Orange Book". It makes a great side dish when serving fish.   The recipe serves 6-8 but is easily halved.  Taste like Spring!

• salt (for pasta water)
  
• 1 lb thin asparagus, trimmed of ends
• 1 lb  penne
• 1 teaspoon extra virgin olive oil
• 1 tablespoon butter
• 2 large garlic cloves, minced
• 2 tablespoons all-purpose flour
• 3/4 cup vegetable stock (or chicken broth)
  
• 3/4 cup half-and-half
• 2 tablespoons Dijon mustard
• 2 teaspoons grated lemon zest
• salt & black pepper
• 2 tablespoons fresh tarragon, finely chopped, a couple of sprigs (or use 2 teaspoon dried tarragon)
  
• 1 lemon, juice of
• grated parmigiano-reggiano cheese

1. Bring a large pot of water to a boil. Salt the water. Drop the asparagus in for 3-4 minutes, then remove, drain, and chop into 2-inch pieces. Add the pasta to the water and cook to al dente.
2. To a skillet placed over medium heat, add the EVOO and butter. When the butter melts into the oil, add the garlic and gently cook for 2 to 3 minutes, then sprinkle the flour into the pan and cook for 1 minute, stirring. Whisk in the stock, half and half, mustard, and lemon zest. Season the sauce with salt, pepper, and tarragon, and cook for 2 to 3 minutes to thicken. Add the lemon juice, and gently toss the asparagus and pasta with the sauce to coat. Turn off the heat and adjust the salt and pepper to taste, then top with grated cheese and serve.  Serves 6-8                                                                                                                                                                

Spicy Chicken (or Shrimp) Rigatoni

Made with Shrimp

Made with Chicken

 

I came across this recipe on the blog Six Sister's Stuff and thought I'd give it a try.  First time I made it, it was too spicy for our liking but I knew that with a little tweaking we would love this pasta.  I cut way back on the red pepper flakes but if you like spicy go for it.  Easily half the recipe for 3-4 servings as it makes 6-8 servings.  I've made this with chicken and shrimp, both very good.  While the pasta is cooking you make the sauce and it all comes together quickly for an easy week night meal. 

Ingredients:
2 boneless skinless chicken breasts, cut into thin strips
1 tablespoon minced garlic
1 tablespoon crushed red pepper flakes (I used only 1teaspoon)
1/2 teaspoon coarse black pepper
1/4 teaspoon salt
4 tablespoons olive oil
2 cups Alfredo sauce (I used a jar of store bought sauce)
2 cups marinara sauce (I used a jar of store bought sauce)
1/2 cup frozen peas (I used 1 cup peas)
1 lb (16 oz) rigatoni noodles, cooked al dente
2 tablespoons butter (I didn't use butter, don't think it needs it)
Sprinkle of fresh Parmesan cheese and a pinch of red pepper flake (if you dare) for garnish.

Directions: 

Cook pasta according to directions.  

In a large skillet on medium-high heat, heat  olive oil. Saute garlic, red pepper flakes, and coarse black pepper for 2-3 minutes. Add in thin strips of chicken breast, 1/4 teaspoon salt, and cook until chicken is cooked through. This should only take a few minutes because the chicken is cut thin. (If using shrimp, saute until cooked and take out of pan (set aside) until end of preparation so not to overcook.
Add in marinara sauce and Alfredo sauce, stir.  Add peas and let sauces simmer for about 5 minutes.  (At this point if making with shrimp add cooked shrimp to sauce)
Combine chicken/sauce mixture with cooked pasta. Garnish with fresh Parmesan cheese, and a pinch or two of red pepper flake.