Popular Pasta Dishes With A New Twist
MEAT-STUFFED JUMBO SHELLS
1 1/2 pounds chopped beef or beef and sausage combined
1/2 cup bread crumbs
1 medium onion (chopped)
12 to 16 ounces mozzarella cheese (shredded)
24 ounce jar spaghetti sauce
1 box jumbo shells
Preheat oven to 350 degrees.
Brown meat and onion in saute pan with 2 tbsp olive oil. Meanwhile cook shells according to package directions. Add bread crumbs to browned meat mixture and stir to blend. Add 1/2 of cheese to meat mixture and stir until melted. Spread a thin layer of sauce in 9×13 casserole dish. Fill each shell with meat mixture and place in casserole dish. Cover with remaining sauce and sprinkle with the rest of the cheese. Cover with aluminum foil sprayed with cooking spray and bake 35-45 minutes. Serve with crusty bread and a tossed salad.
SHRIMP AND ANGEL HAIR PASTA
Spray casserole or oven-safe dish with cooking spray
Preheat oven to 350 degrees
1 tsp basil (dried)
1 cup half & half cream
1 tsp oregano ( dried)
1 cup plain yogurt
1/2 cup Swiss cheese (shredded)
1/3 cup feta cheese (crumbled)
1 16 ounce jar salsa
1/3 cup parsley (chopped)
1 9 ounce package fresh angel hair pasta
1 pound raw shrimp (peeled and de-veined, I also remove the tails for this dish)
1 cup Monterrey jack cheese (shredded)
Beat eggs lightly and combine with half & half, yogurt, Swiss cheese, feta cheese parsley, basil and oregano. Spread half of angel hair pasta in the bottom of the dish. Cover with salsa, add 1/2 of the shrimp and cover with rest of pasta. Spread egg mixture over pasta. Top with the rest of the shrimp. Sprinkle with Monterrey cheese. Cover with aluminum foil sprayed with cooking spray. Bake 30 to 40 minutes or until shrimp are cooked.
Spaghetti Carbonara is believed to be a hearty meal for the men who worked in the coal mines in the Italian mountains. They could carry the limited amount of ingredients needed and cook the dish over the charcoal while at work.
The carbonara dish cannot be done ahead, but if you have all the ingredients together, it only takes the time to cook the pasta for the dish to be ready.
1 pound dry spaghetti or linguine
3 large eggs
2-3 tbsp olive oil
1 1/2 cups Parmesan cheese (grated)
5 ounces bacon or pancetta (chopped)
1/2 cup parsley (chopped)
3 cloves garlic (chopped)
Bring a large pot of water to a boil.Add a generous handful of salt. Add pasta and cook according to package directions. Prepare the sauce while pasta is cooking, to insure the pasta is hot when combining everything. Drain pasta, saving 1/2 cup pasta water for the sauce, if needed. Heat olive oil in deep pan over medium heat. Add bacon or pancetta and saute for a couple of minutes, until crisp. Add garlic and cook for another minute more to soften the garlic. Add hot pasta and toss together until pasta is coated. Beat eggs and cheese together in a bowl. Remove pan with pasta from the heat and pour in egg and cheese mixture into pasta. Toss very well, so eggs don’t scramble. If needed add a small amount of pasta water. Season with pepper, sprinkle with parsley and serve with extra cheese.