Category Archives: Pasta

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.

Curry Mac Salad

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Curry adds a special flair to the classic mac salad. Back 8 years ago a co-worker said she always put it in her mac salad, egg salad or tuna salad. And ever since then I couldn’t NOT add curry to the dressing.

You might be tempted to add more than a 1/2 teaspoon in this recipe, but I’d hafta warn you that anything more would be too much. The flavors become stronger as it sits in the refrigerator.

Curry Mac Salad (4-6 servings)

Ingredients:

  • 2 cups uncooked macaroni or shells
  • 2 hard boiled eggs, chopped
  • 1/4 cup celery, chopped
  • 1/4 cup pickles, chopped
  • 1/2 cup mayonnaise
  • 2 teaspoons sugar
  • 2 tsp. vinegar
  • salt and pepper to taste
  • 1/2 tsp. yellow curry
  • paprika (optional)

Directions:

1) Cook two cups of macaroni or pasta shells, drain and rinse in cold water. Combine all ingredients. Salt and pepper to taste. Sprinkle with paprika (optional). Cover and chill for at least 2 hours before serving to let the flavors become stronger.

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This is the brand of curry I usually use.

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Combine all ingredients together in a large bowl.

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Sprinkle with paprika (optional) Let sit in fridge for at least 2 hours before serving. The longer it sits, the stronger the curry flavor gets.

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