Category Archives: Pasta

Stuffed Pasta Shells

Stuffed Pasta Shells

Meat and Spinach- Stuffed Pasta Shells
 Serves 8. Recipe is from Shannon Poché.
1 tbl. olive oil
2 lbs. lean ground beef OR a mix of ground beef and ground turkey
1 medium onion, chopped
2 cloves garlic, chopped
1/2 bell pepper, chopped
1 or 2 ribs celery, chopped
Salt, black pepper and cayenne pepper to taste
Pinch of oregano
Fresh basil or parsley to taste, about 2 tbls.
1 (10-oz.) box frozen chopped spinach, cooked according to box directions then squeezed dry
3/4 cup grated Romano cheese
1 cup plain bread crumbs
2 eggs, lightly beaten
12 to 16-oz. pkg. jumbo pasta shells (16 to 18 shells)
1 qt. marinara sauce, either homemade or purchased
Additional 1/2 cup Romano cheese for the top

1. In large skillet, heat olive oil and brown meat. Pour off fat then add onion, garlic, bell pepper and celery. Season with salt and peppers and oregano. Cook until vegetables are tender then remove from heat. Add fresh parsley or basil and set aside.
2. Meanwhile, cook spinach according to package directions then squeeze dry. Set aside.
3. Cook pasta shells according to package directions. Set aside.
4. Add drained spinach, cheese, bread crumbs and beaten eggs to the meat mixture. Stir to blend.
5. Spoon about 1 1/2 tablespoons of filling into each cooked pasta shell.
6. Pour 2  cups of the marinara sauce over the bottom of 9 x 13-inch baking dish. Place stuffed shells in single layer over the sauce.
7. Pour desired amount of remaining sauce over the top of the shells and garnish with more Romano cheese.
8. Bake in preheated 350-degree oven for 20 to 30 minutes or until bubbly.

Note: If I’ve made these ahead of time, I cover the stuffed shells with foil and bake them covered for about 25 minutes then uncover and bake an additional 15 to 20 minutes or until bubbly. I sometimes have leftover marinara sauce which I refrigerate to use another time.

Meatless Monday: Broccoli Garlic Pasta

Broccoli and Garlic Pasta

Broccoli and Garlic Pasta is easy to make and reheats with no loss of taste or texture.

Broccoli and Garlic Pasta
Serves 6. Recipe is by Tommy Simmons.
4 stalks of fresh broccoli, trimmed and chopped to make about 2 cups chopped broccoli florets
4 garlic gloves, peeled and finely chopped
Half of a yellow onion, peeled and chopped
4 to 6 tbls. olive oil
2 tbls. pine nuts
Black pepper
1 grind of coarse sea salt, optional
1 lb. spaghetti, cooked
1 cup freshly grated Parmesan cheese

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Louisiana Seafood Pasta from Latil’s Landing at Houmas House

Louisiana Seafood Pasta

Latil's Landing's Louisiana Seafood Pasta mixes crafish, shrimp and penne in one delicious dish.

Louisiana Seafood Pasta
Serves 4 to 6. Recipe is from Latil’s Landing at Houmas House Plantation and Gardens.
2 lb. penne pasta
2 tbls. olive oil
1 lb. crawfish tail meat
1 lb. shrimp
1/2 cup chopped yellow onions
2 tsps. minced garlic
2 1/2 cups seeded, chopped tomatoes
1/2 cup fresh basil, chopped
1/2 cup shellfish stock
1 tbl. tomato paste
1 cup heavy cream
Salt and pepper to taste
Grated Parmesan cheese

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