Stuffed Shells with Fresh Ricotta and Spinach

This recipe calls for fresh ricotta cheese. I highly recommend finding a local cheese counter that makes it fresh daily, or try making it yourself! Here is a simple recipe that is fool proof: http://cooking.nytimes.com/recipes/1015560-fresh-ricotta. If you are not feeling up to making your own cheese, or you do not have access to fresh ricotta at your local store, buy the highest quality ricotta available. The cheese is what makes this dish!

Ingredients:

5 oz fresh spinach

2 Tbsp. garlic infused olive oil

pinch of red pepper flakes

salt and pepper to taste

12 oz. package of jumbo pasta shells cooked according to package directions

3 cloves of garlic 

15 oz. tomato sauce

6 oz. tomato paste

water

2-3 Tbsp. of Italian seasons

3/4 lbs. fresh ricotta cheese

Zest of one lemon

1 c. of Italian cheese (I used Provel, but you could use Mozzarella or an Italian cheese blend)

1/4 c. Freshly grated parmesan

Directions:

Preheat oven to 375 degrees

Mix Provel (or other Italian cheese) with Parmesan in a small bowl, and set aside

For the spinach:

Heat garlic olive oil over medium heat in a large pan. Add spinach, salt and pepper, and red pepper flakes and wilt the spinach. Remove from the heat, drain, and chop the spinach. Set aside in a large bowl.

For the sauce:

In a medium sauce pan, add two cloves of chopped garlic, the tomato sauce, tomato paste, 8-15 oz of water (I used 15 oz and it was the perfect consistency), and Italian seasons. Cook on medium until heated through, stirring occasionally. Turn the heat down to low while you prepare the shells.

For the Filling:

In the bowl with the cooled spinach, add the ricotta, lemon zest, and remaining clove of chopped garlic. Stir together until well blended. Add salt and pepper if needed.

To assemble:

Spray a 9x13 casserole

When shells are cool enough to handle, stuff with approximately 2 Tbsp. of ricotta mixture. Do not over stuff the shells. Place the shells in the casserole stuffing side up. Once all of the shells are in the casserole, pour the sauce over the top making sure all of the shells are covered. Sprinkle with Parmesan/Provel mixture. Sprinkle a little water over the top, and cover with aluminum foil. Cook for 25-30 minutes. Remove foil and cook for an additional 5 minutes or until cheese is slightly browned. Allow to cool for 10 minutes before serving. Enjoy!

Super Simple Bruschetta

Hello 2016 and good riddance to 2015! I am hoping to create and post more original recipes this year, and I am starting out with a simple appetizer recipe. Bruschetta is generally an easy dish to make, but you have to be careful with the seasons and making sure the bread does not get soggy. I decided to make a soft crostini for the bread, and saved time and energy by using good quality canned tomatoes. The end result was light, fresh, and delicious! Enjoy!

Ingredients:

For the Tomato Topping
1 15 oz can of Red Gold (or other good quality) diced tomatoes, unseasoned, no salt
2 cloves of garlic chopped
2 fresh basil leaves, chopped
1 1/2 tsp. red wine vinegar
1 tsp olive oil
salt and pepper to taste
A handful of freshly grated Parmesan (optional)

For the bread:
1/2 loaf french baguette
2 tbsp olive oil
1 garlic clove, whole


Directions:

1. Preheat the oven to 400
2. Cut bread into one inch slices, place on baking sheet
3. Place bread in oven, and toast for 8-10 minutes, flipping half way through (You want the bread toasted a bit on the outside, but the still soft on the inside)
4. Meanwhile, drain the tomatoes and place in large bowl. Add the garlic, basil, vinegar, oil, salt and pepper, and Parmesan if using. Stir until blended, careful to not crush the tomatoes
5. Remove toasts from oven. Rub the garlic clove on one side of the toast, and lightly brush the other side of the toast with olive oil. Place the tomato mixture on the olive oil side of the toasts.
6. Enjoy!