Stuffed jumbo shell pasta, jumbo shell pasta.
I really enjoy cooking every night, however and I am faced, as every one is, with the eternal question from my family: “What is for dinner tonight?” . Yesterday I was the one that asked that question to my little guy with the hope that he would say: steak with pasta and broccolis, as it is one of his favorite meal. Ohhhh Noooo!!! That would have been too easy!!! With a very serious look and a few minutes of consideration, he looks at me straight into the eyes and says: Stuffed pasta with tomatoes sauce. I just stared back at him with no reply. His request was specific, and after all I am the one that asked.
I just so happened that I had in my pantry jumbo shell pasta from Barilla, and in the freezer a jar of ravioli filling that I made for us a week ago. The only thing remaining was a simple béchamel and tomatoes sauce.
Dinner was great, but most of all my son loved the fact that he had a say on what was for dinner and ate as much as I did. He is so looking forward to lunch today as he made sure we had some left over and I can give them to him on his lunch box.
Tonight’s April 23, 2012 dinner:
Stuffed Jumbo Shell Pasta
STUFFED JUMBO SHELLS PASTA
½ cup Whole milk ricotta (more if you wish)
½ to ¾ cup Mozzarella cheese, shredded
1 box of Barilla jumbo shell pasta
Mozzarella cheese, shredded
Add the ricotta cheese and mozzarella cheese to the ravioli stuffing and mix well. Season with salt and pepper if needed.
Preheat oven at 375°. Cook the pasta as per box directions. Drain and run cold water over the pasta.
Use a large baking dish and butter the bottom of it. Place over the butter a thin layer of the tomatoes sauce. Fill the shell pasta with the ravioli filling and place in the baking dish, open filling side facing up.
Once the whole baking is filled, add over it some of the béchamel cream, tomatoes sauce and mozzarella cheese
Bake in the oven for 30 minutes, or until the top is bubbly and slight golden color.
Let it rest for a couple of minutes before serving.
FILLING FOR RAVIOLI
1 pound fresh spinach
1 pound ground sirloin
¼ of a clove of Garlic
1 cup Parmesan cheese
2 large Eggs
Salt and pepper
In a large skillet add a shadow of olive oil and sauté the ground sirloin making sure that the meat is all separate and all the liquid is absorbed. Add the rosemary and season with salt and pepper. Wash and re-rinse the spinach and remove any hard long stems from the leaves. Add in a couple of batches to the sirloin, mixing well between adding. When all the spinach are wilted and no more liquid is rendered, set aside.
In a large food processor, add the sirloin-spinach mixture. Add the eggs, garlic, cheese and work until the mixture is well blended. Taste and adjust the flavor if needed.
Place in the refrigerator before using to fill the ravioli.