Four Cheese Stuffed Shells With Spinach and Sausage.

Y’all! I can’t even begin to explain how ambrosial, appetizing, delectable, heavenly, luscious, savory these stuffed shells were. I’m over the top right now with my description of this dish but every time I make these I swear it gets 10x better. I think it’s because out of every food dish I cook these have got to be one that I enjoy making the most. The moistness of the cheeses that just melt into your mouth. UGH! I can’t wait for you to make this at home so lets get started for what you’ll need.

INGREDIENTS

  • 1 tablespoon olive oil
  • 3/4 cup chopped yellow onions
  • 1 tbsp minced garlic (I prefer lots of garlic but adjust to your desire)
  • Kosher salt
  • Herbs de Provence (which is a mixture of dried herbs) 
  • Ground black pepper
  • 1 28-ounce can whole peeled tomatoes broken into pieces
  • 1 15-ounce can tomato sauce
  • 4 teaspoons tomato paste or water (if using water add two small chicken bouillon cubes)
  • sugar (pref I tablespoon)
  • 1 8oz cream cheese
  • 1 12-ounce box jumbo pasta shells
  • Italian sausage (or any meat of your preference)
  • 15 ounces ricotta cheese
  • 1 large egg 1 cup grated parmesan cheese
  • 2 cups grated mozzarella cheese, divided

Note: In regards to seasonings I do not measure I eyeball and I know based off of which seasoning I use will determine how much I need. Be easy on the salt and pepper because you can always add more if it’s not enough but you cannot take away. Just a little tip. Use your desired preference.

Preparation: For the sauce, heat the olive oil in a medium pot over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 4 minutes. Add the tomatoes and their juices, tomato sauce and paste, water and sugar, and stir well. Bring to a boil then lower the heat to medium-low and simmer uncovered until thickened and fragrant, about 30 minutes, stirring occasionally. Remove from the heat and adjust the seasoning to taste.

Preheat the oven to 350°F.

Bring a medium pot of water to a boil. Add 1 teaspoon of the salt and the pasta shells, and cook until al dente, 10-12 minutes, stirring occasionally with a long-handled spoon to prevent the shells from sticking together. Drain and rinse under cold running water to suppress any further cooking of the shells.

In a medium skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onions and garlic, and cook, stirring, until very soft, 6-7 minutes. Add the sausage and cook, stirring, until browned. Add the spinach and cook for 3 minutes. Remove from the heat and season to taste with salt and pepper.

In a large bowl, combine the ricotta cheese, egg, parmesan cheese, and 1 cup of the mozzarella cheese. Add the spinach-sausage mixture, the extra-virgin olive oil, salt, the Herbs de Provence and pepper, and stir to combine thoroughly. Spoon about 2 tablespoons of the spinach-ricotta filling into each cooked pasta shell. Place the filled shells in the prepared dish OVER some of the homemade sauce (so basically before you place in the pan pour a bed of the sauce into the sauce pan and then place your stuffed shells on top).

Pour tomato sauce over the filled shells and top with the remaining 1 cup of mozzarella cheese, and chopped parsley or spinach. Bake, uncovered, until bubbly, about 20-25 minutes. Remove from the oven and let rest for 5 minutes before serving and ENJOY!

Please share some remixes to this stuffed shells recipe. I’ll love to hear them!

Go to Buttermilk Blueberry Muffins.

Learn how to make moist and tender blueberry muffins at home! Loaded up with fresh blueberries, topped with coarse sugar and baked until golden brown, these are the perfect breakfast or morning snack! You can also use raspberries, strawberries, blackberries, make them triple berry, etc. Any berry will work for this recipe.

What you’ll need: 1 3/4 cups all-purpose (plain) flour 3/4 cup white sugar 1/2 tsp salt 2 tsp baking powder 3 ounces (6TBSP) vegetable oil 1 large egg, beaten 1/2 cup milk 1 1/2 tsp white vinegar 1 tsp vanilla extract 1 cup fresh blueberries (or frozen, thawed first) coarse sugar for topping.

In a small bowl, combine milk and vinegar and set aside. (Alternatively, use 1/2 cup commercial buttermilk.) In a large bowl combine flour, sugar, salt and baking powder. Mix well and add in blueberries and toss to coat. Add in milk and vinegar mixture, oil, egg and vanilla and mix just until incorporated. DO NOT OVER MIX! Mix only until no more dry ingredients remain. Let rest for 15 minutes. Prepare your muffin tin by greasing the tops (or entire cups if not using cupcake liners). Evenly divide batter into 8 muffin spots. Top with coarse sugar and bake in a preheated 450*F oven for 10 minutes, reduce heat to 350*F and bake an additional 10-12 minutes. Let cool slightly and then serve! Store in an airtight container. Makes 8 medium muffins.

*TIMES WILL VARY DEPENDING ON SIZE OF MUFFIN*

Garlic, Herb Butter Steak and Potatoes.

I think steak and potatoes are one of my favorite go to meals. I’m no chef but cooking is part of my lifestyle … just a bit. This garlic and herb butter steak will simply amaze you! Sometimes I even like it fried on the stove and finish it in the oven for that succulent taste but either way it’ll be just as bomb and this is just a quicker and easier method for those who would like to just pop it in the oven and let it do it’s thing!

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  • Rare: 115°F. Remove when it reaches 110°F.
  • Medium-Rare: 125°F. Remove when it reaches 120°F.
  • Medium: 135°F. Remove when it reaches 130°F.
  • Medium-Well: 140°F. Remove when it reaches 135°F.
  • Overcooked: 150°F. Remove when it reaches 145°F.

Ingredients used: 2 Thick cut New York strip Steak, kosher salt and pepper to taste, fresh thyme fresh parsley, fresh rosemary, fresh oregano and Herbs De Provence (for the freshly chopped herbs, I used 2 teaspoons each for the steak, and 1 teaspoon each for the potatoes) 5 tbsp butter for the Steak, 1 tbsp butter for the potatoes 3 cloves of garlic minced for the steak, 3 cloves garlic minced for the potatoes, 3 Large Gold potatoes or red skinned which I used above and 2 Tablespoon drizzled olive oil.

First season the steak generously with kosher salt, pepper and Herbs de Provence on both sides. Set aside. Then, go ahead and season your potatoes with the fresh thyme, fresh parsley, fresh rosemary, fresh oregano, kosher salt and pepper and drizzle some olive oil over them as well. Place the potatoes and steak into the cast iron skillet and place into the oven at 450 degrees for about an hour and then place on broil for 5minutes for that awesome crust!

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NOTES:This cooking method can be applied to any cut of steak. Of course, cooking times will vary according to thickness of steak.