Four Cheese Stuffed Shells

While perusing the internet one Sunday afternoon, I came accross this recipe, interestingly enough Ryan had found a recipe he wanted from the same website, so I figured we should try!

This was an easy week-night meal. All in all it was pretty tasty, I would maybe play with different spices. I added oregano, not sure what else I would do. Ryan's suggestion was to add pepperoni, not sure how I feel about that. I think you could also play with the types of cheese.

I had Ryan stop by the store to get spaghetti sauce, he came home with some $11 on sale sauce... crazy. But I think the sauce you use will definitely make it better. We used a roasted garlic. YUM!

Four-Cheese Stuffed Shells

Servings: 8 Ready in: 1 hour, 15 minutes

Ingredients:

12-oz. box jumbo shells pasta

15-oz. container ricotta cheese

1 cup Muenster cheese, shredded

½

cup grated Parmesan cheese

½

cup Asiago medium cheese, shredded

½

cup flat-leaf parsley, finely chopped

1 teaspoon salt

1 teaspoon pepper

28-oz. jar spaghetti sauce

1 cup Muenster cheese, shredded

¼

cup grated Parmesan cheese

Directions:

1. Preheat oven to 350 degrees F. Coat a 9x13 baking dish with cooking spray and set aside.

Cook the jumbo shells in boiling water 2-3 minutes short of package directions. Drain and

rinse.

2. In a medium bowl, combine the ricotta cheese, 1 cup of Muenster cheese,

½ cup grated

Parmesan cheese, Asiago cheese, parsley, salt and pepper. Mix well. Stuff a spoonful of the

cheese mixture into each cooked shell. Place the stuffed shells cheese-side-up into the

prepared baking dish.

3. Evenly pour the spaghetti sauce over the stuffed shells. Top with 1 cup of shredded

Muenster cheese and

¼ cup grated Parmesan cheese. Bake in the preheated oven for 50minutes. Serve warm with garlic bread and green salad.

Tomato, Roasted Pepper and Arugula Pasta

 photo credit: tastykitchen.com

I am going to be totally honest here and say I wasn't too sure about this recipe. When I first had read it as I was going through recipes of what to make for the week, I came across this and I thought it sounded good. Then, when reading it again the evening I was planning on making it, I was like hmm... this sounds like it could be bland. 

BUT, I was proven wrong, it was great. The smoky paprika really came through and the basil was a great flavor as well. 

This is an extremely easy weeknight recipe you can whip together quickly. 

I had leftover spiral pasta, so that is what I used, as you can see in the picture above, she chose shells. (whatever is in your pantry will do)

As per usual, I asked Ryan to drain the pasta while I was doing something else and totally forgot to reserve water... I added a little bit of tap water, it turned out fine :)

I also will say i may have added slightly more cheese than called for... just a slip of the hand. Another thing, I used red onion instead of a shallot, because that is what I had as well as I always add more garlic. we are a household of garlic lovers. Do as you will. 

.

Preparation Instructions

Cook pasta according to package directions, reserving 1/4 cup of the pasta cooking water.

While the pasta cooks, heat 1 teaspoon of olive oil in a large pan over medium heat. Add the shallot and garlic and cook until soft and fragrant, about 6 minutes. Add the tomatoes, roasted red peppers, half of the basil, smoked paprika, crushed red pepper flakes, salt and pepper and stir to combine. Let the mixture cook for another 5-6 minutes until the tomatoes begin to soften.

Add the arugula to the pan and drizzle the remaining 1 teaspoon olive oil over the arugula. Stir it to combine and cook until the arugula wilts. Turn the heat to low and stir in the mozzarella cheese. Add the cooked pasta and the pasta water and stir until combined. Top with Parmesan cheese.

Ingredients

• 8 ounces, weight Pasta
• 2 teaspoons Olive Oil, Divided
• 1 whole Shallot, Minced
• 1 clove Garlic, Minced
• 1 cup Grape Tomatoes, Halved
• ½ cups Roasted Red Peppers, Chopped
• ¼ cups Fresh Basil, Chopped, Divided
• 1 teaspoon Smoked Paprika
• ½ teaspoons Crushed Red Pepper Flakes
• ½ teaspoons Salt
• ¼ teaspoons Black Pepper
• 2 cups Fresh Arugula
• 2 ounces, weight Fresh Mozzarella Cheese, Diced
• ¼ cups Parmesan Cheese