Sunday, January 15, 2012

Three Cheese-Stuffed Shells with Meaty Tomato Sauce (The Pioneer Woman)

  • 8 ounces, weight Jumbo Pasta Shells
  • 30 ounces, weight Whole Milk Ricotta Cheese
  • 8 ounces, weight Parmesan Cheese, Grated, Divided
  • ½ cups Grated Romano Cheese
  • 1 whole Egg
  • 12 leaves Basil, Chiffonade
  • 2 Tablespoons Minced Parsley
  • Salt And Pepper, to taste
  • 2 Tablespoons Olive Oil
  • ½ whole Medium Onion, Chopped
  • 5 cloves Garlic, Minced
  • ½ pounds Italian Sausage
  • ½ cups Red Wine
  • 1 whole 28 Ounce Can Crushed Tomatoes
  • 1 whole 15-ounce Can Crushed Tomatoes
  • 2 Tablespoons Sugar
  • ½ teaspoons Salt
  • 2 Tablespoons Minced Parsley
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.

Creamy Grilled Chicken Piccata (The Pioneer Woman)

Juice of 1 lemon (3Tbsp)
3 Tbsp olive oil
1 Tbsp minced garlic
1 tsp salt
1/4 tsp black pepper
1/2 tsp basil or oregano
2 boneless, skinless chicken breasts

2 cups dried penne pasta
2 Tbsp butter
Juice of 2 lemons (6 Tbsp)
1 Tbsp minced garlic
1/2 cup half and half (or heavy cream)
2 tsp dried basil
2 Tbps capers
1/2 cup grated parmesan cheese

Combine first 6 ingredients and mix well.  Place chicken in a ziplock bag and pour marinade over chicken.  Marinate overnight in the refrigerator.  When ready, grill until done.  Allow chicken to rest for a few minutes and then slice into strips to serve over pasta.

While chicken is grilling.  Cook pasta according to directions (10-12 minutes).  Reserve 1/2 cup of pasta water and drain.  In same sauce pan, melt butter over medium heat.  Whisk in garlic and lemon juice.  Pour in half and half and whisk until hot.  Add some salt and pepper to taste.  Add the parmesan cheese, basil and capers, and heat until cheese is melted.  Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary.  Toss in pasta.

Serve in pasta bowls with grilled chicken on top.  Sprinkle with more parmesan if desired.