Tag: red pepper flakes

Stuffed Shells

A recipe I found on 101 Cookbooks…it is absolutely delicious, and the combo of ricotta and lemon in the filling is AWESOME.

Stuffed Shells

 

Ingredients

zest of one lemon

Sauce:
1/3 cup / 80 ml extra virgin olive oil, plus more for the pan
1 1/2 teaspoons crushed red pepper flakes
scant 3/4 teaspoon fine grain sea salt
4 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
1 14-ounce can crushed red tomatoes

Filling:
1 15-ounce container ricotta cheese
1 egg, beaten
1/4 teaspoon fine grain sea salt
1 cup / ~5 oz grated mozzarella
1 bunch of chives, minced

25-30 jumbo dried pasta shells

Directions

Oil a 13 x 9-inch / 33 x 23-cm baking pan, or equivalent, and sprinkle the zest of 1/2 the lemon across it. Set aside. Get a big pot of water boiling, and preheat your oven to 350F / 180C with a rack in the middle.

To make the sauce, combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat. Saute just 45 seconds or so until everything is fragrant – you don’t want the garlic to brown. Now stir in the tomatoes and heat to a gentle simmer, just a minute or two. Remove from heat and carefully take a taste (you don’t want to burn your tongue)…If the sauce needs more salt add it now. Let cool.

To make the filling, combine the ricotta, egg, and salt in a medium bowl. Mix until combined, then stir in the mozzarella, remaining lemon zest, and 3/4 of the chives. Set aside.

Cook the shells according to package instructions in well-salted water – until al dente. If you overcook, the shells will tear as you attempt to fill them. Drain and let cool long enough to handle with your hands – see photo.

Spread 1/3 of sauce across the bottom of the prepared pan. Fill each shell with ricotta, and arrange in a single layer in the pan. Ladle the remaining sauce over the shells, cover with foil and bake for 30 minutes, uncover for the final 15 minutes or until the shells are cooked through. Sprinkle with the remaining chives and serve hot.

Serves 4 – 6.

Prep time: 30 min – Cook time: 45 min

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Michael Symon’s American Ghoul-ash

This was a recipe that Michael Symon did on The Chew…it’s extremely tasty and makes lots of leftovers!

Time: about 20 minutes
Servings: at least 4

Ingredients:

1/2 lb elbow pasta
1 lb ground beef
salt to taste
2 tbsp tomato paste
1 tsp red pepper flakes
olive oil
1 onion, sliced
2 cloves garlic
1 28 oz can diced tomatoes
3 tbsp Parmesan cheese

Instructions:

1.  In a large pot cook elbow pasta according to directions

2.  Heat a large saute pan over medium-high heat.  Add a drizzle of olive oil to pan.

3.  Add ground beef to pan and cook until brown.  Move meat to one side of pan and add onions in on the open side.  Season with salt.  Smash the garlic cloves and add them to the pan.  Mix the beef, onion and garlic together, and add tomato paste and canned tomatoes.  Stir to combine.  Add chili flakes to taste.

4.  Drain pasta, and put back in pot.  Add meat and tomato sauce to pasta, stir to combine.  Add freshly grated parmesan (or the parmesan from a container), remove from heat, and serve.

And just for your edification, here’s my one of my favorite pictures of Michael Symon:

That’s right, the man has a tattoo that says “Got Pork”.  🙂