Stuffed Shells

Stuffed Shells is one of my daughter’s favorite meals. It is usually what she requests for her birthday. Which is okay with the rest of the family because we all love it. It’s an excellent choice when you need to serve something to guest, especially if you need a meatless dish. It can be made ahead of time and refrigerated or frozen. (Thaw on the counter before cooking.) I’ve even cooked them in the crock-pot. It works best to double the sauce so they don’t dry out in the crock-pot.

Stuffed Shells

Cheese filling:
2 lbs. ricotta cheese
1/2 lb. shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 eggs
1 tsp. salt
1 tsp. parsley flakes
1/8 tsp. pepper

1 (32 oz.) jar marinara sauce
1 large box large shell pasta

Mix all ingredients for cheese filling thoroughly.
Cook manicotti pasta according to package directions. Drain; handling carefully, stuff each shell with 1/3-1/2 c. of cheese filling. (I use a large spoon and eyeball it.)
Cover the bottom of a 3 quart baking dish with a thin layer of spaghetti sauce. Lay shells side by side. Pour remaining sauce over stuffed shells. Sprinkle top with extra Parmesan cheese. Bake ate 350 degrees F for 40 minutes or until hot and bubbly.

Cheesy Cauliflower

While we love macaroni and cheese, we do not love the carbs. When I ran across George Stella’s recipe for Cauliflower “Mac” and Cheese Casserole, I knew I had to try it, even though I’m not a huge cauliflower fan. It’s actually even better than it sounds!

As usual, I tweaked it a bit to suit my cooking habits and our tastes. Since I don’t use garlic in any of my Mac & Cheese recipes, I skipped it here too. We both felt the consistency was more comparable to potatoes than pasta. I have a feeling if you used the garlic, the comparison would be even closer to an au gratin potato type dish than macaroni and cheese.

I served it with ham steaks, steamed sugar snap peas and pinot grigio. We are both hooked and I can see a lot of it in our future!

Cheesy Cauliflower

1 large head cauliflower, cut into small florets
1 cup heavy or light cream
2 ounces cream cheese, cut into small pieces
1 1/2 teaspoons Dijon mustard
8 oz. shredded 2% extra sharp Cheddar cheese, divided
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt

Preheat oven to 375°F. Spray an 8x8inch baking dish or similar sized casserole dish with vegetable oil spray.

Bring a large pot of salted water to a boil. Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well in a colander while preparing the sauce.

Warm the cream in a small saucepan, and stir in the cream cheese and mustard until smooth. Stir in approximately 6 ounces of the shredded cheese, salt and pepper and stir until the cheese melts, about 1 to 2 minutes. Meanwhile, transfer the cauliflower to the baking dish. Remove the sauce from the heat, pour over the cauliflower, and stir to combine. Top with the remaining cheese and bake until browned and bubbly hot, about 20 minutes.

Stove Top Macaroni and Cheese

There’s not much more appealing in the category of comfort food then a plate full of Mac and Cheese. This version is an easy stove-top variety with the added plus of having been tweaked to make it more waist friendly without losing any taste. The secret is the hot sauce and dry mustard.

Dress it up a bit for adults by serving it with a buttery, oaked Chardonnay. It makes an excellent side dish for grilled ham steaks or enjoy it as your main course.

Stove Top Macaroni and Cheese

8 oz. elbow macaroni
3 tablespoons light butter
1 egg
6 ounces milk
1⁄2 teaspoon hot sauce
1 teaspoon kosher salt
fresh black pepper, to taste
3/4 teaspoon dry mustard
8 ounces 2% extra sharp cheddar cheese, shredded or cubed

In a large pot of boiling, salted water cook the pasta to desired tenderness and drain.
Melt the butter in the pan on low. Return the pasta to the pot and toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and dry mustard. Stir into the pasta and add the cheese. Stir over low heat until cheese has melted and creamy.