Spicy Stuffed Shells

There is a restaurant here in Denver called Buca Di Beppo. One of their best dishes is Spicy Stuffed Shells. I have been wanting to try to find a recipe that approximated it. I got a card in the mail this week with a stuffed shells recipe. I decided to try it. Upon closer inspection I knew the recipe wouldn't do. It had no garlic, only a 1/2 teaspoon of garlic and carrots in it. So I decided to just try to recreate it on my own. It worked and was a hit! The kids loved it in fact they were asking for the leftovers for breakfast. This recipe makes a lot so be prepared to freeze some of it for a future meal.

1 lb Italian sausage (turkey or pork)

1 box of large pasta shells

1 32 oz carton of low fat Ricotta cheese

1/2 cup chopped fresh basil

12 oz frozen spinach with the water squeezed out

4 cloves garlic minced

2 cups Italian blend shredded cheese

1/2 tablespoon crushed red pepper (chili pequin)

2 quarts of your favorite pasta sauce

Preheat the oven to 375 degrees

1. Bring a large saucepan of salted water to boil. Add the shells and cook for 15 minutes. The shells will not be done completely. Drain the shells and run cold water over them.

2. Put a large frying pan over medium heat, add the sausage and crushed red peppers (depending how spicy you want it you can use as little or as much red pepper as you desire) and cook sausage thoroughly, breaking into very small pieces.

3. In a large bowl combine the Ricotta cheese the shredded Italian cheese blend, garlic, basil and spinach then mix well.

4. Place 1/2 cup cup of pasta sauce into a 9x13 inch baking dish. With a spoon coat the bottom of the pan with the pasta sauce.

5. Take each pasta shell individually and stuff with the cheese mixture, it will take approximately 3-4 tablespoons of the mixture for each shell. Lay the shells into the pan coated with sauce, open side up. Continue until the baking dish if full. Pour what remains of the first quart of pasta sauce over the top of the shells. You will have enough ingredients to fill another pan so repeat the above steps.

6. Cover each baking dish in foil and place into the oven. Bake for 30 minutes.

Paula's Spaghetti Sauce

This recipe comes from my MIL Paula. I think it is one of the best homemade spaghetti sauces that I have ever eaten. It is relatively easy to make and it makes a lot. We always use what we need for our dinner the night we make it and then freeze the rest in dinner size portions. One gallon freezer bags work great for this!

1 can Crushed Tomatoes in sauce (102 oz. I think it is the one gallon size)
8 oz. canned mushrooms
3 Tablespoons Worcestershire sauce
1/8 teaspoon (dried) minced garlic, or 5-6 minced fresh garlic cloves
1 teaspoon Rosemary leaves (chopped or ground with a mortar and pestle)
1 teaspoon celery seed (I like to crush it with a mortar and pestle but not necessary)
1 -1/2 Tablespoons chili powder
1/2 teaspoon dried basil leaves (If you like to use fresh chop 1/2 cup fresh and add at very end when done simmering)
2 Tablespoons dried oregano leaves
1/2 teaspoon dried Sage
1 teaspoon dried Thyme
1/2 teaspoon dried Parsley
1/8 teaspoon black pepper
1 large onion chopped

2 lbs ground beef


Add all ingredients except for the ground beef and let simmer for several (2-3) hours. Just before you are ready to serve brown the ground beef in a skillet, and add to the sauce.

Serve over your favorite pasta!

Skillet Baked Ziti

I believe that this is an America's Test Kitchen Recipe. I got this recipe from my sister-in-law, she prepared this dish for her sisters baby shower and it was a hit!

1 Tablespoon olive oil
6 cloves of garlic
1/4 teaspoon red pepper flakes
1 (28-ounce) can crushed tomatoes
3 cups water
12 ounces of ziti or penne (3 3/4 cups)
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil
1 cup shredded mozzarella cheese

1. Adjust oven rack to middle position and heat oven to 475 degrees.
2. Combine oil, garlic, pepper flakes and 1/2 teaspoon salt in 12-inch oven safe nonstick skillet and saute' over medium-high heat until fragrant, about 1 minute. Add crushed tomatoes, water, pasta, and 1/2 teaspoon salt. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until pasta is almost tender, 15 to 18 minutes.
3. Stir in the cream, Parmesan, and basil. Season with salt and pepper to taste. Sprinkle mozzarella evenly over pasta. Transfer skillet to oven and bake until cheese has melted and browns, about 10 minutes. Serve.