Category Archives: Italian

Shells Stuffed with Homemade Turkey Sausage

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Yea I know, this picture looks far from neatly composed or elegant. But I was hungry and this was all I got before I ate it. So deal with it.

I stuffed these shells with the turkey sausage I made in the last recipe, with a mixture of spinach and mozzarella cheese. It came out well and I would make this again. It was far easier than making, say, lasagna but looks as though the same amount of effort was put into it.

Stuffed Shells

(makes approx. 20 shells)

Ingredients:

  • 20 jumbo pasta shells, cooked until al dente
  • 1 jar pasta sauce
  • 1 10 oz.  box chopped frozen spinach, cooked and drained
  • 6 oz. cubed mozzarella
  • parmesan cheese, grated
  • salt and pepper to taste

Directions:

1) Preheat oven to 350 degrees.

2) Cook sausage in pan on medium high heat, breaking up into little pieces with a spatula. Cook until browned. Remove from heat, and mix 1/3 cup of sauce into meat mixture. Add drained spinach and mozzarella cheese. Add salt and pepper to taste (I didn’t, because the sausage had enough flavor to begin with).

3) Cover the bottom of a casserole dish (approx. 13 x 9 inches) with a thin layer of sauce. Stuff the shells with meat mixture and place on dish. Top with remaining sauce and parmesan cheese. Cover with foil and bake for 30 minutes, uncovering 10 minutes before it’s done. Serve.

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Preheat oven to 350 degrees.

Cook sausage in pan on medium high heat, breaking up into little pieces with a spatula. Cook until browned. Remove from heat, and mix 1/3 cup of sauce into meat mixture. Add drained spinach and mozzarella cheese. Add salt and pepper to taste (I didn’t, because the sausage had enough flavor to begin with).

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Cover the bottom of a casserole dish (approx. 13 x 9 inches) with a thin layer of sauce. Stuff the shells with meat mixture and place on dish.

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Top with remaining sauce and parmesan cheese. Cover with foil and bake for 30 minutes, uncovering 10 minutes before it’s done.

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Serve.

Pizza Week – Day 5 – BBQ Chicken, Caramelized Onion and Gorgonzola

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Surprisingly, this non-traditional pizza was the winner this week (or at least tied with first place) in my book. The flavors of the toppings complemented each other very nicely. The caramelized purple onions give it a sweet flavor, the barbecue chicken was sweet and tangy, and the melted chunks of creamy gorgonzola added a bit more depth in flavor than just plain ole mozzarella.

I didn’t add any tomato sauce to the crust before adding the toppings. Instead, I brushed olive oil onto the crust, sprinkled some grated parmesan, then added all the toppings. I figured the bbq sauce + tomato sauce would be too overpowering together.

BBQ Chicken, Caramelized Onion and Gorgonzola Pizza

Ingredients:

  • 1 chicken breast
  • your favorite BBQ sauce
  • 1 medium red onion, sliced thinly
  • 4 oz. gorgonzola, crumbled
  • 3-4 oz. mozzarella, shredded or sliced thinly
  • parmesan cheese, grated
  • olive oil
  • 1 lb. pizza dough

Directions:

1) Marinate chicken breast in your favorite BBQ sauce (I used Dinosaur BBQ Sauce) for at least 2 hours. Grill, then chop into tiny pieces. Drench with extra BBQ sauce until thoroughly coated.

2) Slice red onion into thin long strands. Drizzle 1 tbsp olive oil onto skillet set on medium high heat. Add onions and cook until caramelized and brown.

3) Preheat oven to 500 degrees. On a greased baking sheet, stretch pizza dough out. Brush olive oil onto crust, and sprinkle parmesan cheese on top. Add chopped chicken breast, onions, gorgonzola and mozzarella. Bake for about 15 minutes or until crust is browned.

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I didn’t take any pictures of the process.

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You’ll have to bear with me as I show you these pictures instead.

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I used a wheat pizza dough this time, and it was actually pretty good. Of course, we still think the regular pizza dough is the best overall, but if I had to buy any other wheat dough I’d definitely choose Trader Joe’s.

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Have a great weekend.

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