Sandaidhs Stuffaroni Recipes

30 SANDWICHES WE CAN'T RESIST

Steps:

• Preheat a skillet over medium heat.
• Spread butter on one side of the bread. Place the bread on the skillet, butter-side-down. Top with a slice of cheese.
• Spread butter on another slice of bread and place it on top of the cheese, butter-side-up, to close the sandwich.
• Grill the sandwich until the bottom side is lightly browned. Flip it over and grill until the bottom side is brown and the cheese is melted.
• Repeat steps 2-4 to make a second sandwich.
• Cut sandwiches in half. Serve and enjoy!

BEEF AND CHEESE MANICOTTI

Steps:

• Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
• Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
• Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
• Preheat the oven to 350 degrees F.
• Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
• Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

GIANT STUFFED PASTA SHELLS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta shells in boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes; drain.
• Heat olive oil in a large skillet over medium-high heat. Cook and stir mushrooms and garlic in hot oil until mushrooms are soft, about 7 minutes. Stir spinach and thyme into the mushroom mixture; season with salt and pepper. Cook and stir the mixture until the spinach wilts. Remove the skillet from heat and drain any excess liquid; transfer drained mixture to a large bowl.
• Preheat oven to 375 degrees F (190 degrees C).
• Mix ricotta cheese, 3/4 cup mozzarella cheese, and 1/2 cup Parmesan cheese with the spinach mixture; season again with salt and pepper and stuff into pasta shells.
• Arrange stuffed shells into a 9x11-inch baking dish. Pour pasta sauce over the shells; top with 1/4 cup mozzarella cheese and 1/4 cup Parmesan cheese.
• Bake in preheated oven until the cheese is melted and the shells are hot, about 30 minutes.

SANDAIDH'S STUFFARONI

Steps:

• Brown ground beef in pan.
• Drain any grease, and let cool slightly.
• Season to taste.
• Pour about 1/4 inch layer of tomato or spaghetti sauce in the bottom of an oven proof baking dish.
• Stuff dry manicotti noodles with seasoned ground beef.
• They should be packed firm, but not so tight as to break the noodles.
• Place filled noodles in the baking dish.
• Continue until all the seasoned meat is used.
• If there's just a tiny bit left, not enough to fill a noodle, sprinkle it over the top of the stuffed noodles.
• Cover stuffed noodles with remaining tomato or spaghetti sauce.
• Cover dish with aluminum foil, and bake at 350 degrees for 1 hour.
• When done, remove from oven, remove foil and sprinkle with grated Parmesan cheese if desired.
• Serve hot.

SANDAIDH'S CROCK POT BEEF STEW

Steps:

• Brown the beef (not absolutely necessary, but it adds a little more flavor to the meat).
• Peel, rinse and cut potatoes into chunks.
• Put browned beef and potatoes in crock pot.
• Add sliced carrots if desired.
• Add water.
• Add wine- I usually use red, but any wine will do.
• If needed add more water and/or wine to make sure meat and potatoes are covered.
• Add bay leaf and season to taste.
• Turn on low and cook for 8 hours.
• Turn heat to high for the last hour.
• Serve hot.