Pasta, Pasta, Pasta

Not sure why the majority of the new dishes I have been cooking involve pasta. Either way, I’ve made some great pasta dishes. My favorite being the Spinach and Artichoke Pasta, which I’ve made again recently and added more red pepper flakes and sun dried tomatoes, which turned it into my all time favorite home cooked meals.

This week, I just happened to make three pasta dishes :/ Think I’m turning Italian?  I featured the first in it’s own post, Parmesan Artichoke Orzo. The second two are listed below: Homemade Tomato Basil Cream Sauce with Fettuccine and Spinach and Ricotta Stuffed Shells.

Homemade Tomato Basil Cream Sauce with Fettuccine Pasta

**This recipe serves 8. It made so much that the two of us had it two separate nights for dinner AND there is still some left over in our fridge!

Ingredients:

  • 2 tablespoons Olive Oil
  • 2 tablespoons Unsalted Butter
  • 4 cloves minced Garlic
  • 2 (15 ounce cans) Tomato Sauce (I used Hunts Tomato Sauce)
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1/4 teaspoon Sugar
  • 1 cup Heavy Cream
  • 2 tablespoons fresh chopped Basil
  • 1 lb (1 box) Fettuccine
  • Shredded or Shaved Parmesan, to taste
In a saute pan, heat oil and butter over medium heat. Add minced garlic and saute for 1-2 minutes. Pour both cans of tomato sauce to pan. Add salt, pepper, and sugar. Stirring occasionally, reduce heat to a simmer for 25 minutes.
Slowly pour in heavy cream, while stirring the sauce. Add chopped basil.
About halfway through the simmering of sauce, cook pasta according to the directions on the packaging, about 14 minutes. Drain pasta, add to sauce.


(recipe inspired by: The Pioneer Woman)


Spinach and Ricotta Stuffed Shells
Ingredients:
  • 20 Jumbo Pasta Shells
  • 24 ounces Marinara (I used the Vineyard Burgundy Marinara from Bertolli)
  • 15 ounce Ricotta (reduced fat or part-skim)
  • 1 cup thawed chopped Spinach
  • 2 tablespoons fresh chopped Basil
  • 1/2 cup Parmesan
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1/2  cup grated Mozzarella
In a bowl, mix ricotta, spinach, basil, parmesan, salt, and pepper. Place mixture in a Ziplock bag, cut off one corner for piping.
Cook shells according to package. Drain and run under cold water.
Place oven rack in the highest position. Heat oven to 400 degrees.
Spread marinara sauce in the bottom of a baking pan or dish. After shells have been piped with filling, place them tightly on top of the marinara sauce. Sprinkle with mozzarella cheese. Bake for 10-12 minutes. Broil for 2-5 minutes on high.


(recipe inspired from: Handle the Heat)
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5 thoughts on “Pasta, Pasta, Pasta

  1. This looks so good! Thanks for sharing these recipes. I love pasta. A friend at work has been talking about The Pioneer Woman a lot lately too!

  2. Pingback: Dinner | Tied Up With String

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