Pasta Pie

Pasta Pie
Great Use For Leftovers!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 30 minutes

      Is it just me, or do we all cook Spaghetti and Meatballs to feed an army.  I always have leftovers, and I truly like it better the second day. But, I really wanted to change it up so it does not feel like the same meal!  This is great to take to the office for lunch or a late night snack!

Ingredients
leftover spaghetti & meatballs, pasta in meat sauce, pasta in marinara
1/2 cup Parmesan cheese, grated + garnish
1 cup mozzarella cheese, shredded
2 eggs, whisked
pinch red pepper flakes
1 tsp minced chives, garnish
olive oil, drizzle

Optional
2 hard boiled eggs, chopped
2 tbsp capers, minced
1/4 cup shallots, minced
1 cup mushrooms, saute

Cooking Tools
Large mixing bowl
Spring form pan or bottom release tart pan
 

Directions
Preheat oven to 375 Degrees F.  In a mixing bowl, add your leftover pasta and meatballs.  Cut meatballs in half if they are big. Add in; Parmesan cheese, mozzarella, eggs, red pepper flakes and any optional ingredients.  Mix well and place the ingredients into a spring form or tart pan and press down evenly.  Bake in oven for 30 minutes, and let rest to cool for 15 minutes before releasing the pan.  Garnish with Parmesan cheese, chives and drizzle with some olive oil.

Yields 1 pie

Spaghetti With Peas & Bacon

Spaghetti With Peas & Bacon
Perfect For An Easy Dining In!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 30 minutes 

Ingredients
4 servings, fresh Spaghetti pasta
8 slices bacon, lardons
1 cup onions, diced
3 cloves garlic, sliced thin
1 can 14.5 oz. diced tomatoes, drained
1 cup frozen sweet peas
1 tbsp parsley minced + garnish
1/2 cup olive oil
1 tbsp butter
1/4 cup Marsala wine
1/2 cup pasta water
salt
pepper 

Cooking Tools
Stock pot
Large skillet

Directions
On high heat, add pasta to boiling salted water, cook according to directions.  Drain, reserve at least 1/2 cup of pasta water for sauce.  In a skillet, add; bacon lardons and fry until bacon is cooked and crispy.  Drain excess bacon fat on paper towels.  Clean skillet of any bacon debris and on low simmer add olive oil and garlic, cook until slightly translucent.  Add into the skillet, onions, cooked bacon, diced tomatoes, butter, peas, Marsala wine and cook for 10 minutes.  Toss in parsley and drained pasta plus pasta water and toss until completely coated.  Salt and pepper pasta to taste, garnish with minced parsley.
Serves 4

Stuffed Shells With Cheese

Stuffed Shells With Cheese
Can Also Be Made With A Meat Sauce!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 50-55 minutes

Perfect With A Glass Of Red Wine!

Ingredients
1/2 box jumbo shells (approx. 12-14 shells)
15 oz. Ricotta cheese
1 cup Parrano cheese, shredded
1/2 cup Parmesan cheese, grated + Topping
1 cup six cheese Italian blend cheese, shredded
1/2 tsp garlic, puree
1 tbsp parsley, minced + garnish
pinch of pepper
pinch of nutmeg
4-5 cups marinara sauce

Cooking Tools
Large stock pot
Medium mixing bowl
Baking dish

Directions
Preheat oven to 375 Degrees F. Cook shells in large stock pot according to directions. In a medium mixing bowl, add; Ricotta cheese, Parrano cheese, Parmesan cheese, Italian 6 cheese blend, garlic, parsley, pepper, nutmeg and mix until well blended.  Drain shells and wipe off any excess moisture off the shells.  Stuff each shell with the cheese mixture. Line the bottom of baking dish with 2 cups of the marinara sauce, lay stuffed shells on top and pour the rest of the marinara sauce on top.  Sprinkle with Parmesan cheese and parsley.  Bake in oven for 30-40 minutes.
Serves 4

 Cook's Note: Any leftover cheese mixture, I put on slices of Tuscan bread and bake it in the oven and serve it along side of the Stuffed Shells!