Tag Archives: baked pasta

Saucy Stuffed Shells – Baked and Meatless

Shells 004Shells 007Shells 009Shells 010OK you must be thinking is she kidding Stuffed Shells? gotta be the most fattening food to eat , and it probably is outside of lasagna, baked ziti and the like. Super delicious and sometimes you just hafta roll with it. I wanted a crowd pleaser that was vegetarian and something that can easily be made ahead and frozen.  My mind wanders to yummy, gooey food with a lot of cheese because who doesn’t love a lot of cheese. Ah , yes Stuffed Shells.  I wouldn’t cook like this all the time, but once every blue moon no one is getting hurt, right? I served with a salad , no need for bread and butter here. Homemade Maple Syrup Salad Dressing ( see on blog) and it was really pretty awesome. Took a few hours to prepare, mostly because I made my own sauce ( Sunday night sauce) but feel free to use a jar of prepared sauce if you must. This is a perfect meal to make ahead of time, and just pop into oven.

Of course if you love it with meat you can make a meat sauce and follow same directions.

Happy Holidays to all — and visit me on Instagram @cookingwithcandi

Ingredients:

1 box Jumbo Shells ( you won’t use all but a lot of them break, etc.)

1 lb. Ricotta ( I used Part Skim)

1 lb. Mozzarella Shredded ( I used Part Skim) if you can obtain fresh mozzarella and shred it that would make it even better! whatever works for you

1 cup grated Parmesan ( any kind you like)

1/4 cup chopped flat leaf parsley

Salt and Freshly Ground Black Pepper

*marinara sauce or any red sauce I made my own and use my own recipe. If buying sauce and there are some delicious good sauces out there, you’ll need at least 1 jar and maybe a 1 1/2 jars. I make a big batch of sauce and freeze the remainder. It’s nice to have a little extra sauce in case you need it when you re-heat the stuffed shells.

Directions:

Preheat oven to 450 degrees.

Prepare Pasta , cook for between 12 and 15 minutes, you’ll want them soft but not undercooked at the center. Drain pasta and cool for easy handling.

Combine ricotta, 1/2 of the mozzarella, 1/2 of the Parmesan, parsley and egg in a bowl. Taste for Salt and Pepper.

When shells have cooled down, fill them with rounded spoonfuls of cheese mixture and arrange them seam side down in casserole dish. I used a 9 x 13 Pyrex. Top Shells with remaining sauce and remaining mozzarella and grated cheese. Place shells in very hot oven . You can turn on broiler for last few minutes , it should be slightly browned and bubbly. Let cool for a few minutes before serving.

Delicious!

Saucy Stuffed Shells – Baked and Meatless

Shells 004Shells 007Shells 009Shells 010OK you must be thinking is she kidding – Stuffed Shells? gotta be the most fattening food to eat , and it probably is outside of lasagna, baked ziti and the like. Super delicious and sometimes you just hafta roll with it. I wanted a crowd pleaser, vegetarian and something that can easily be made ahead and frozen.  My mind wanders to yummy, gooey food with a lot of cheese because who doesn’t love a lot of cheese. Ah , yes Stuffed Shells.  I wouldn’t cook like this all the time, but once every blue moon no one is getting hurt, right? I served with a salad , no need for bread and butter here. Homemade Maple Syrup Salad Dressing ( see on blog) and it was really pretty awesome. Took a few hours to prepare, mostly because I made my own sauce ( Sunday night sauce) but feel free to use a jar of prepared sauce if you must. This is a perfect meal to make ahead of time, and just pop into oven. If you use prepared sauce this would take app. an hour to prep. It is a bit time consuming stuffing all those shells. But well worth the effort.

This would make a perfect dish for Christmas alongside any meat or fish entree.

Of course if you love it with meat you can make a meat sauce and follow same directions.

Ingredients:

1 box Jumbo Shells ( you won’t use all but a lot of them break, etc.)

1 lb. Ricotta ( I used Part Skim)

1 lb. Mozzarella Shredded ( I used Part Skim) if you can obtain fresh mozzarella and shred it that would make it even better! whatever works for you

1 cup grated Parmesan ( any kind you like)

1/4 cup chopped flat leaf parsley

Salt and Freshly Ground Black Pepper

*marinara sauce or any red sauce I made my own and use my own recipe. If buying sauce and there are some delicious good sauces out there, you’ll need at least 1 jar and maybe a 1 1/2 jars. I make a big batch of sauce and freeze the remainder. It’s nice to have a little extra sauce in case you need it when you re-heat the stuffed shells.

Directions:

Preheat oven to 450 degrees.

Prepare Pasta , cook for between 12 and 15 minutes, you’ll want them soft but not undercooked at the center. Drain pasta and cool for easy handling.

Combine ricotta, 1/2 of the mozzarella, 1/2 of the Parmesan, parsley and egg in a bowl. Taste for Salt and Pepper.

When shells have cooled down, fill them with rounded spoonfuls of cheese mixture and arrange them seam side down in casserole dish. I used a 9 x 13 Pyrex. Top Shells with remaining sauce and remaining mozzarella and grated cheese. Place shells in very hot oven . You can turn on broiler for last few minutes , it should be slightly browned and bubbly. Let cool for a few minutes before serving.

Delicious!

Saucy Stuffed Shells – Baked and Meatless

Shells 004Shells 007Shells 009Shells 010OK you must be thinking is she kidding Stuffed Shells? gotta be the most fattening food to eat , and it probably is outside of lasagna, baked ziti and the like. Super delicious and sometimes you just hafta roll with it. I wanted a crowd pleaser, vegetarian and something that can easily be made ahead and frozen. This is a most perfect dish for Christmas or any other time you’re looking for a delicious dish to satisfy a lot of people.  My mind wanders to yummy, gooey food with a lot of cheese because who doesn’t love a lot of cheese. Ah , yes Stuffed Shells.  I wouldn’t cook like this all the time, but once every blue moon no one is getting hurt, right? I served with a salad , no need for bread and butter here. Homemade Maple Syrup Salad Dressing ( see on blog) and it was really pretty awesome. Took a few hours to prepare, mostly because I made my own sauce ( Sunday night sauce) but feel free to use a jar of prepared sauce if you must. This is a perfect meal to make ahead of time, and just pop into oven. This also is a perfect side dish alongside a meat or fish dish.

Of course if you love it with meat you can make a meat sauce and follow same directions.

Ingredients:

1 box Jumbo Shells ( you won’t use all but a lot of them break, etc.)

1 lb. Ricotta ( I used Part Skim)

1 lb. Mozzarella Shredded ( I used Part Skim) if you can obtain fresh mozzarella and shred it that would make it even better! whatever works for you

1 cup grated Parmesan ( any kind you like)

1/4 cup chopped flat leaf parsley

Salt and Freshly Ground Black Pepper

*marinara sauce or any red sauce I made my own and use my own recipe. If buying sauce and there are some delicious good sauces out there, you’ll need at least 1 jar and maybe a 1 1/2 jars. I make a big batch of sauce and freeze the remainder. It’s nice to have a little extra sauce in case you need it when you re-heat the stuffed shells.

Directions:

Preheat oven to 450 degrees.

Prepare Pasta , cook for between 12 and 15 minutes, you’ll want them soft but not undercooked at the center. Drain pasta and cool for easy handling.

Combine ricotta, 1/2 of the mozzarella, 1/2 of the Parmesan, parsley and egg in a bowl. Taste for Salt and Pepper.

When shells have cooled down, fill them with rounded spoonfuls of cheese mixture and arrange them seam side down in casserole dish. I used a 9 x 13 Pyrex. Top Shells with remaining sauce and remaining mozzarella and grated cheese. Place shells in very hot oven . You can turn on broiler for last few minutes , it should be slightly browned and bubbly. Let cool for a few minutes before serving.

Delicious!

Saucy Stuffed Shells – Baked and Meatless

Shells 004Shells 007Shells 009Shells 010OK you must be thinking is she kidding Stuffed Shells? gotta be the most fattening food to eat , and it probably is outside of lasagna, baked ziti and the like. Super delicious and sometimes you just hafta roll with it. I wanted a crowd pleaser, hearty, vegetarian and something that can easily be made ahead and frozen. Perfect for holiday and family get togethers. My mind wanders to yummy, gooey food with a lot of cheese because who doesn’t love a lot of cheese. Ah , yes Stuffed Shells.  I wouldn’t cook like this all the time, but once every blue moon no one is getting hurt, right? I served with a salad , no need for bread and butter here. Homemade Maple Syrup Salad Dressing ( see on blog) and it was really pretty awesome. Took a few hours to prepare, mostly because I made my own sauce ( Sunday night sauce) but feel free to use a jar of prepared sauce if you must. This is a perfect meal to make ahead of time, and just pop into oven.

Of course if you love it with meat you can make a meat sauce and follow same directions.

Ingredients:

1 box Jumbo Shells ( you won’t use all but a lot of them break, etc.)

1 lb. Ricotta ( I used Part Skim)

1 egg–whole egg

1 lb. Mozzarella Shredded ( I used Part Skim) if you can obtain fresh mozzarella and shred it that would make it even better! whatever works for you

1 cup grated Parmesan ( any kind you like)

1/4 cup chopped flat leaf parsley

Salt and Freshly Ground Black Pepper

*marinara sauce or any red sauce I made my own and use my own recipe. If buying sauce and there are some delicious good sauces out there, you’ll need at least 1 jar and maybe a 1 1/2 jars. I make a big batch of sauce and freeze the remainder. It’s nice to have a little extra sauce in case you need it when you re-heat the stuffed shells. Look on cookingwithcandi.com for Sunday Night Red Sauce (basic red sauce) for my go-to recipe for Red Sauce.

Directions:

Preheat oven to 450 degrees.

Prepare Pasta , cook for between 12 and 15 minutes, you’ll want them soft but not undercooked at the center. Drain pasta and cool for easy handling.

Combine ricotta, 1/2 of the mozzarella, 1/2 of the Parmesan, parsley and egg in a bowl. Taste for Salt and Pepper.

When shells have cooled down, fill them with rounded spoonfuls of cheese mixture and arrange them seam side down in casserole dish. I used a 9 x 13 Pyrex. Top Shells with remaining sauce and remaining mozzarella and grated cheese. Place shells in very hot oven . You can turn on broiler for last few minutes , it should be slightly browned and bubbly. I cook covered with aluminum foil for first 15-20 minutes depending on the oven. Then I remove foil and place under broiler till browned and bubbly. Remove and let cool slightly before serving.

*a little tip–I lightly spray underside of aluminum foil with cooking spray so it doesn’t stick to cheese topping and cheese stays in baking dish when I remove aluminum foil. Try not to let aluminum foil stick to cheese top when you place it over dish. Spraying does help.

Delicious!

Baked Ziti (my way) with Turkey Bolognese

Chanukah 021Chanukah 022Chanukah 023Chanukah 041IMG_6272This post was originally posted after a trip to Rome with my daughters. It is a great “go to” staple especially when you have a lot of people coming over. I was having some family for Chanukah but Joel asked if we could make it Italian food instead of the usual Chanukah fare and I must still be in my Roman state of mind so  I agreed and this is how I did it. I started with my Turkey Bolognese sauce. ( Look up Turkey Bolognese on my blog ) . This is much easier than lasagna, and I made Bolognese sauce the day before assembling baked ziti. I also put the Bolognese sauce over some shredded zucchini in addition to baked ziti for those who wanted lighter fare.  Then I followed the rest of the directions for my baked ziti. You can make this meatless by using marinara sauce of your choice.  This is a perfect satisfying Sunday Dinner, and great for a crowd. A cheesy comforting meal if ever there was one.  So here’s to an Italian Chanukah! Happy Chanukah everyone!

Ingredients: for baked ziti

(turkey bolognese is a separate recipe)

1 lb . Ziti or ziti type pasta I actually used tortiglioni noodles

1 15 oz. tub of Whole Milk Ricotta or Part Skim ( not fat free)

1 1/2 lb. Mozzarella Cheese, Grated

1/2 cups Grated Parmesan Cheese

1 whole egg

Turkey Bolognese Sauce or any other sauce you prefer ( I used my recipe and it yielded enough sauce for Baked Ziti and Zucchini)

Salt and Pepper

Directions:

Preheat oven to 375 degrees.

In a bowl mix together the ricotta cheese, 2 cups of the grated Mozzarella, Parmesan, egg and salt and pepper. Stir ingredients together until just combined.

Cook the pasta and cool it off slightly. I make it al dente because you will be cooking again, don’t overcook the pasta . Pour the pasta into the bowl with cheese mixture and toss to slightly combine. Add the cooled meat sauce and toss to combine.

Spray your casserole dish with Pam and spread a thin layer of sauce on the bottom of your pan first.   Add half the coated pasta to your casserole dish.  Spoon some remaining sauce over the top, then top with half the remaining mozzarella cheese, Repeat with another layer of the coated pasta, the sauce and the remaining mozzarella. I baked it for about 1/2 hour or until bubbling and cheese is melted. Remove from oven and let stand a few minutes before serving.

* I do it in 2 layers but you can do it in one big layer and just top with cheese, I just give it more cheese this way. Your call. No wrong or right way with this recipe.

*this recipe will nicely serve 8 – 10 people. I didn’t double it but you can easily.  I served alongside my Italian Salad and shredded zucchini with Bolognese. Perfect!

Saucy Stuffed Shells – Baked and Meatless

Shells 004Shells 007Shells 009Shells 010OK you must be thinking is she kidding Stuffed Shells? gotta be the most fattening food to eat , and it probably is outside of lasagna, baked ziti and the like. Super delicious and sometimes you just hafta roll with it. I wanted a crowd pleaser, vegetarian and something that can easily be made ahead and frozen.  My mind wanders to yummy, gooey food with a lot of cheese because who doesn’t love a lot of cheese. Ah , yes Stuffed Shells.  I wouldn’t cook like this all the time, but once every blue moon no one is getting hurt, right? I served with a salad , no need for bread and butter here. Homemade Maple Syrup Salad Dressing ( see on blog) and it was really pretty awesome. Took a few hours to prepare, mostly because I made my own sauce ( Sunday night sauce) but feel free to use a jar of prepared sauce if you must. This is a perfect meal to make ahead of time, and just pop into oven.

Of course if you love it with meat you can make a meat sauce and follow same directions.

Ingredients:

1 box Jumbo Shells ( you won’t use all but a lot of them break, etc.)

1 lb. Ricotta ( I used Part Skim)

1 lb. Mozzarella Shredded ( I used Part Skim) if you can obtain fresh mozzarella and shred it that would make it even better! whatever works for you

1 cup grated Parmesan ( any kind you like)

1/4 cup chopped flat leaf parsley

Salt and Freshly Ground Black Pepper

*marinara sauce or any red sauce I made my own and use my own recipe. If buying sauce and there are some delicious good sauces out there, you’ll need at least 1 jar and maybe a 1 1/2 jars. I make a big batch of sauce and freeze the remainder. It’s nice to have a little extra sauce in case you need it when you re-heat the stuffed shells.

Directions:

Preheat oven to 450 degrees.

Prepare Pasta , cook for between 12 and 15 minutes, you’ll want them soft but not undercooked at the center. Drain pasta and cool for easy handling.

Combine ricotta, 1/2 of the mozzarella, 1/2 of the Parmesan, parsley and egg in a bowl. Taste for Salt and Pepper.

When shells have cooled down, fill them with rounded spoonfuls of cheese mixture and arrange them seam side down in casserole dish. I used a 9 x 13 Pyrex. Top Shells with remaining sauce and remaining mozzarella and grated cheese. Place shells in very hot oven . You can turn on broiler for last few minutes , it should be slightly browned and bubbly. Let cool for a few minutes before serving.

Delicious!

Baked Ziti (my way) with Turkey Bolognese

Chanukah 021Chanukah 022Chanukah 023Chanukah 041I was having some family for Chanukah but Joel asked if we could make it Italian food instead of the usual Chanukah fare and I must still be in my Roman state of mind so  I agreed and this is how I did it. I started with my Turkey Bolognese sauce. ( Look up Turkey Bolognese on my blog ) . This is much easier than lasagna, and I made Bolognese sauce the day before assembling baked ziti. I also put the Bolognese sauce over some shredded zucchini in addition to baked ziti for those who wanted lighter fare.  Then I followed the rest of the directions for my baked ziti. You can make this meatless by using marinara sauce of your choice.  This is a perfect satisfying Sunday Dinner, and great for a crowd. A cheesy comforting meal if ever there was one.  So here’s to an Italian Chanukah! Happy Chanukah everyone!

Ingredients: for baked ziti

(turkey bolognese is a separate recipe)

1 lb . Ziti or ziti type pasta I actually used tortiglioni noodles

1 15 oz. tub of Whole Milk Ricotta or Part Skim ( not fat free)

1 1/2 lb. Mozzarella Cheese, Grated

1/2 cups Grated Parmesan Cheese

1 whole egg

Turkey Bolognese Sauce or any other sauce you prefer ( I used my recipe and it yielded enough sauce for Baked Ziti and Zucchini)

Salt and Pepper

Directions:

Preheat oven to 375 degrees.

In a bowl mix together the ricotta cheese, 2 cups of the grated Mozzarella, Parmesan, egg and salt and pepper. Stir ingredients together until just combined.

Cook the pasta and cool it off slightly. I make it al dente because you will be cooking again, don’t overcook the pasta . Pour the pasta into the bowl with cheese mixture and toss to slightly combine. Add the cooled meat sauce and toss to combine.

Spray your casserole dish with Pam and spread a thin layer of sauce on the bottom of your pan first.   Add half the coated pasta to your casserole dish.  Spoon some remaining sauce over the top, then top with half the remaining mozzarella cheese, Repeat with another layer of the coated pasta, the sauce and the remaining mozzarella. I baked it for about 1/2 hour or until bubbling and cheese is melted. Remove from oven and let stand a few minutes before serving.

* I do it in 2 layers but you can do it in one big layer and just top with cheese, I just give it more cheese this way. Your call. No wrong or right way with this recipe.

*this recipe will nicely serve 8 – 10 people. I didn’t double it but you can easily.  I served alongside my Italian Salad and shredded zucchini with Bolognese. Perfect!