Mama Mia: It's Stuffed Shells!

Sometimes you just don't feel like cooking, but everyone still expects dinner on the table. The nerve, right? This is one of those recipes that you can make ahead and freeze, and then pull out just what you need.  I happily set aside a couple of hours to make a double batch: stuff the shells, and then freeze them in a single layer on a cookie sheet. Then I place meal-sized batches in plastic freezer bags and pop them back into the freezer for future use. Meal prep then consists of pulling them out of the freezer, letting them thaw for an hour or so, then placing them in a single layer in a greased baking dish with some tomato-based pasta sauce, slathering them with shredded parmesan cheese, and popping them into the oven. Add a salad and you're good to go. Dinner is done! You can also use a single entire recipe to feed a horde up to 6 on the day you make them, too. The choice is yours.

Cheese Stuffed Shells 
this recipe will serve 6; it's also a great recipe to double for a crowd, or made ahead and freeze into smaller batches for meals; I usually double this recipe just for this reason
 
16 to 20 pasta super shells
12 ounces or more whole milk ricotta cheese
4 ounces or more shredded mozzarella cheese
1 egg, beaten
1/2 tsp. salt
pepper to taste
1 tablespoon finely minced garlic 
2 teaspoons finely minced parsley
1/2 cup grated parmesan cheese + another 1/2 cup for the top
Marinara or other tomato-based pasta sauce -- about 36 oz.

Cook the shells in 6 quarts of boiling salted water for 12 minutes. Drain, then run cold water over them to stop cooking. Drain again, and place shells on paper towels to completely drain and cool.

Mix together the ricotta, mozzarella, egg, salt, pepper, garlic, parsley and parmesan cheese until well combined. Stuff each shell with enough cheese mixture to fill it but not overfill it -- shell edges should be able to meet. 

At this point, you can freeze them on a cookie sheet for about 2 hours, or until solid. Then place enough shells for a meal (allowing 3 or 4 shells per person) in a freezer bag and freeze until needed. Or continue onward for immediate use:

If using all of the shells immediately, butter or oil a lasagna pan or 9 x 13 pan, then add 1 cup of pasta/marinara sauce to the bottom of the pan. Lay all the shells in a single layer on the sauce, then top with another two cups or so over the shells. Cover tightly with foil and bake in a preheated 350 degrees Farenheit oven for 35 minutes; uncover and top with the additional parmesan cheese and bake 10 minutes longer. 

Note: If you are making a smaller batch from your frozen stash, then use an appropriately sized baking dish for the amount of shells you are baking -- as well as a proportional amount of sauce and parmesan for the topping -- for the pan. I use a 8 x 8 inch baking dish when making 8 shells (enough for two hungry diners).

PSS: You can also add a bag/box of frozen spinach that's been of cooked and drained dry to the cheese filling for a Florentine version of Stuffed Shells.
 

Retro Comfort Food: Mac and Cheese

For decades, this has been a staple comfort dish on cold days and days when you just want something homey, delicious and satisfying. This serves a crowd, too, so it's a winner for a potluck or picnic.

MACARONI AND CHEESE

Preheat oven to 350 degrees Farenheit

butter a 2 qt. or larger casserole/baking dish WELL

INGREDIENTS:1 quart (32 ounces) milk
6 tablespoons butter
5 tablespoons flour
1 tsp.salt
1/2 tsp. pepper
1/8 tsp. cayenne pepper
1/2 tsp. dry mustard
1 tsp. worcestershire sauce
16 ounces of shredded extra sharp cheddar cheese

 * * * * *
more butter for dotting the top  OR 2 slices of bread, toasted completely dry++ and crumbled into 3 tblsp. butter

++ bread slices can be dried in the oven on a middle rack  for 20 minutes or more; crush the bread into crumbs.


a couple of ounces of shredded extra sharp cheddar for the top

8 ounces of elbow macaroni, cooked very al dente, and drained (about 6 mins.)

* * * * *
DIRECTIONS

Cook the macaroni in several quarts of salted boiling water while making the sauce; then drain and place into the prepared casserole dish.

SAUCE:
Warm the milk in a pitcher or large quart size measuring cup in the microwave for 4 to 5 minutes, until it simmers. Meanwhile, melt the butter in a 2 quart or larger saucepan over low heat. Add the flour, and increase heat slightly and continuously whisk until the roue turns pale golden, about 3 - 4 minutes.  Increase the heat to medium, and add the milk slowly while whisking it in, and keep on whisking to incorporate, bringing the sauce to a simmer. Add the salt, pepper, cayenne, dry mustard and worcestershire sauce, stirring. Gradually stir in the cheese and stir until all is melted and well blended together.

 ASSEMBLY
Immediately after the cheese is melted and mixed in well, pour over the cooked macaroni in the casserole/baking dish. Stir the sauce and macaroni gently together. Dot with butter, then sprinkle with some extra grated cheese OR the butter/crumb mixture. Bake, covered, in a preheated 350 degree oven for 30 minutes. Remove covering and bake an additional 15 to 20 minutes more. Remove from oven and let stand a couple of minutes before serving. Makes 8 servings or more as a side; 6 as an entree.

Summer Meals: Tortellini Salad with Grilled Chicken

Sometimes it's just too hot. Salads of all kinds are the mainstay of a lot of my summer meals. Salads that are the meal.

Tortellini Salad with Grilled Chicken
this is a fine salad even without the grilled chicken, so don't hesitate to enjoy it that way

3 packages refrigerated cheese tortellini
1 zucchini, blanched, then plunged into ice water
1 yellow squash, blanched, then plunged into ice water
1/2 cup finely chopped red onion
2 red bell peppers, cut into fine strips
1 1/2 cups thinly sliced celery
2 tablespoons minced fresh dill

2-3 cups  washed, dried, and chilled fresh baby spinach

1/3 cup white wine vinegar
1/4 cup mayonnaise
1/4 cup Dijon mustard
1 cup very fine olive oil
salt and freshly ground pepper to taste

shredded parmesan cheese
pint package of fresh grape tomatos, washed, dried, and chilled

2 or 3 boneless chicken breast halves, washed and patted dry
2 tablespoons fresh lemon juice


Cook the tortellini per package directions for aldente pasta. Drain, then rinse immediately under very cold running water. Drain very well, then place in a very large mixing bowl  (I use a stock pot). Remove the zucchini and yellow squash from the ice water and slice into very thin wheels. Cut the wheels in half, then add to the pasta. Add the red onion, red bell pepper, celery, and dill toss the mixture to blend well.

For the dressing, mix together the white wine vinegar, mayonnaise, and mustard in a deep bowl. Whisk in the olive oil very slowly in a thin stream until it is completely incorporated and emulsified. Season the dressing with salt and pepper to taste.

In another bowl, add the spinach and toss with a very small amount of the dressing, just enough to barely coat it. Sprinkle with a tablespoon or so of the shredded parmesan cheese. Arrange the spinach along the bottom and sides of a large shallow serving bowl/dish.

Set aside a 2-3 tablespoons of dressing. Toss the tortellini salad with the remaining dressing, adding an ounce or so of the shredded parmesan. Refrigerate, covered, for six hours or overnight.

Prepare the chicken: On a very hot grill, cook the chicken breasts that have been seasoned with salt and pepper for 8 to 10 minutes per side. Remove from grill to a dish, then sprinkle with the lemon juice and set aside, covered, for 10 minutes or so. Slice the chicken against the grain into thin slices.

To serve as an entree: Spoon entree-sized portions into individual serving bowls or plates and top the salad with the slices of the warm grilled chicken. Garnish  with some of the grape tomatoes,  drizzling with some of the reserved dressing. Garnish with more parmesan, and finely chopped dill,  if desired.

To serve as a side salad: Garnish the top of the salad with grape tomatoes, and a little finely chopped dill and parmesan, if desired. I usually do not add grilled chicken when I make this as a side. It's a great picnic salad for a crowd.


Serves 6 or so as an entree, or 12-15 as a side salad.