I’m a pasta junkie–there’s not a carb-fearful bone in my body. Pasta has been, and always will be, an integral part of my life. So why don’t I make more stuffed pasta? Why not more ravioli, cannelloni or stuffed shells? Especially when they’re so easy to love.
Since ancient times, pasta dough has been cut into various shapes, covered with a variety of fillings and baked. It’s popularity survived the centuries for good reason. Not only is stuffed pasta delicious, it’s a great make-ahead dish. I made these stuffed shells 24 hours in advance and baked them prior to serving. Fillings can also handily utilize any stray leftovers you may have. The ricotta, cheese and egg “glues” my odds and ends tidily up, the pasta shells encasing them into savory bundles of surprise.
Cook extra shells as some of them inevitably fall apart when boiling. Shells should be almost tender and slightly firm–keep in mind they will continue to cook when baking in the oven. A simple green salad tossed with a balsamic vinaigrette and garlic bread is all you need to deliciously complete the meal.
Update: 1 cup of wild rice and 1 cup of farro both cook at the same time (as long as they’re not quick cook) and work great as a base for the chicken in this recipe, too. This morning we woke up to the first real snow of the year––good thing I’d purchased a chicken. … Full recipe post »
Once again, I’m late to the party, waving my freak flag. My favorite food and writing bloggers pump out relevant blogs several times a week–how do they do it? These days between exhausting road trips taking care of family matters (er, drama), insuring my third and final edit was returned squeaky clean (wine, please), and squeezing in basal cell skin cancer … Full recipe post »
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