Spicy Unstuffed Pasta Shells With Roasted Garlic And Chèvre Recipes

ITALIAN UNSTUFFED SHELLS

Steps:

• Preheat the oven to 375 degrees F.
• Bring a medium pot of salted water to a boil. Add the pasta to the boiling water and cook until al dente according to the package directions. Drain and set aside.
• Add the tomatoes to a large bowl and use your hands to crush them into chunky pieces; set aside.
• In a 12-inch skillet over medium-high heat, add the oil. Add the sausage and brown in large chunks until no pink remains, 5 to 8 minutes. Set aside on a paper towel-lined plate. Wipe out the fat from the skillet, leaving about 1 tablespoon behind. Add about a third of the tomatoes to the skillet and stir to pick up any remaining browned bits. Set aside.
• In another large bowl, add the spinach, ricotta, Parmesan, shredded mozzarella, egg, garlic, nutmeg and 1 teaspoon each salt and pepper. Mix to combine. Add the cooked pasta and sausage and gently mix.
• Add the pasta and sausage mixture to the skillet. Top with the remaining tomatoes and then the sliced mozzarella. Bake, uncovered, until heated through and the cheese is bubbling, 20 to 25 minutes. Garnish with torn basil before serving.

SPICY UNSTUFFED PASTA SHELLS WITH ROASTED GARLIC AND CHèVRE

Steps:

• Preheat the oven to 375°F.
• Fill a large pot with 4 quarts water and add the salt. Bring to a boil over high heat. Add the pasta and cook for 8 minutes; it will be underdone. Reserve ¾ cup of the liquid and drain the pasta.
• Meanwhile, in a large ovenproof skillet, combine the marinara, roasted garlic, 1 ounce of the chèvre, and the red pepper flakes. Cook over medium heat, stirring often, until the cheese is fully incorporated, about 2 minutes.
• Add the pasta to the skillet along with the reserved cooking liquid. Cook over medium heat, stirring to combine, about 2 minutes. Dollop the remaining 3 ounces chèvre all over.
• Bake for 15 minutes. Turn on the broiler and cook until the cheese is brown and bubbly, about 2 more minutes.
• Top with the parsley and more red pepper flakes. Serve warm.

QUICK AND EASY UNSTUFFED PASTA SHELLS (REDUCED FAT)

Steps:

• Boil pasta according to packet instructions. Mine usually takes about 10 minutes.
• Meanwhile heat the oil in a pan and then fry the onions for about 3 minutes until they are just starting to soften.
• Add the ground beef and brown for about another 3 minutes until just about all of the pink is gone.
• Add the mushrooms and continue to cook until the beef has totally browned.
• Add the soup, garlic powder, basil, black pepper and parsley and stir to coat the meat mixture.
• Add the skim milk and cook over a low heat for about 3 minutes, stirring when needed, until the mixture has started to bubble and bit and thicken up.
• Stir in the peas and just heat through.
• By now the pasta should have finished cooking. Drain it and stir the cooked pasta and mix in with the sauce until all of the pasta is coated.
• Add in the shredded cheese and stir through until the cheese has melted.
• Serve.