The weather has been great this year except for the fact that winter season never called for warm clothing all through the last couple of months. In fact we feel like we are going through spring and we had just one heavy rainfall a month back. We love to see rains here as everything changes here with one rain. Rainfall is so scanty here that several months pass by and we never see rainfall sometimes.
I have developed a sudden attraction to pasta these days and after looking for some good pasta recipes from my cookbook, I ended up marking this one and I don't remember from where I found it because I had bookmarked it ages back and I remember being obsessed by the pictures at that time thanks to its Italian touch.
One secret ingredient made this dish a pleasing affair - delicious pasta sauce. You can use a homemade or store bought one. Homemade pasta sauce mainly comprises of tomatoes, thyme, garlic powder, onion, oregano, crushed black pepper, salt and red chilli flakes.These are cooked together until they are reduced to sauce consistency.
I particularly loved the use of spinach with pasta. This combination made the pasta on the other side of fantastic . And then cheese spread liberally on the top and baked to get a crisp finish. The top layer gets a crisp crust and a fluffy texture on the inside. Bake in a rectangular or square dish for best results and to make dinner time special.
Overall a fabulous treat for a springy day.
INGREDIENTS:
30 jumbo pasta shells, cooked according to directions listed on package
1 bunch fresh spinach, steamed just until wilted, squeezed dry with paper towels and chopped
Mozarella Cheese to spread
1 large egg
1 1/2 Tbsp chopped fresh coriander leaves
1 tsp chopped fresh thyme
1 clove garlic, finely minced
3 cups mozzarella cheese, finely shredded, divided
1 cup Parmesan cheese, finely shredded (optional)
Salt and freshly ground black pepper, to taste
3 cups pasta sauce, homemade or store-bought
Red pepper flakes
HOW TO MAKE:
1) Preheat oven to 375 degrees. In a mixing bowl, using a fork, blend together cheese and egg. Stir in basil, thyme and garlic.
2) Add 2 cups mozzarella and Parmesan cheese and toss mixture to combine. Mix in prepared spinach. Season mixture with salt and pepper to taste.
3) Spread 1/3 cup pasta sauce into an even layer along bottom of a 13 by 9-inch baking dish.
4) Divide cheese mixture among cooked pasta shells, stuffing each shell full with about 2 Tbsp cheese mixture.
5) Align shells in baking dish side by side, with the opening of shells facing upright. Stir red pepper flakes to taste into pasta sauce if desired.
6) Cover shells evenly with remaining pasta sauce then sprinkle tops evenly with remaining 1 cup mozzarella cheese.
7) Cover baking dish with aluminum foil and bake in preheated oven 30 minutes. Serve warm.
I have developed a sudden attraction to pasta these days and after looking for some good pasta recipes from my cookbook, I ended up marking this one and I don't remember from where I found it because I had bookmarked it ages back and I remember being obsessed by the pictures at that time thanks to its Italian touch.
One secret ingredient made this dish a pleasing affair - delicious pasta sauce. You can use a homemade or store bought one. Homemade pasta sauce mainly comprises of tomatoes, thyme, garlic powder, onion, oregano, crushed black pepper, salt and red chilli flakes.These are cooked together until they are reduced to sauce consistency.
I particularly loved the use of spinach with pasta. This combination made the pasta on the other side of fantastic . And then cheese spread liberally on the top and baked to get a crisp finish. The top layer gets a crisp crust and a fluffy texture on the inside. Bake in a rectangular or square dish for best results and to make dinner time special.
Overall a fabulous treat for a springy day.
INGREDIENTS:
30 jumbo pasta shells, cooked according to directions listed on package
1 bunch fresh spinach, steamed just until wilted, squeezed dry with paper towels and chopped
Mozarella Cheese to spread
1 large egg
1 1/2 Tbsp chopped fresh coriander leaves
1 tsp chopped fresh thyme
1 clove garlic, finely minced
3 cups mozzarella cheese, finely shredded, divided
1 cup Parmesan cheese, finely shredded (optional)
Salt and freshly ground black pepper, to taste
3 cups pasta sauce, homemade or store-bought
Red pepper flakes
HOW TO MAKE:
1) Preheat oven to 375 degrees. In a mixing bowl, using a fork, blend together cheese and egg. Stir in basil, thyme and garlic.
2) Add 2 cups mozzarella and Parmesan cheese and toss mixture to combine. Mix in prepared spinach. Season mixture with salt and pepper to taste.
3) Spread 1/3 cup pasta sauce into an even layer along bottom of a 13 by 9-inch baking dish.
4) Divide cheese mixture among cooked pasta shells, stuffing each shell full with about 2 Tbsp cheese mixture.
5) Align shells in baking dish side by side, with the opening of shells facing upright. Stir red pepper flakes to taste into pasta sauce if desired.
6) Cover shells evenly with remaining pasta sauce then sprinkle tops evenly with remaining 1 cup mozzarella cheese.
7) Cover baking dish with aluminum foil and bake in preheated oven 30 minutes. Serve warm.
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