November 6, 2017

#BLOGLIKECRAZY 2017 6 - THE SEWING GOURMET'S DAUGHTER...

...the apple didn't fall far from THE SEWING GOURMET tree.  I couldn't force my daughter,  Alondra Lewis to like sewing (even though I did try).  When she was in high school and wanted me to sew for her, I required that she lay out the pattern and cut it out.  That is the closest she ever got to sewing; she didn't even really like going into a fabric store with me.  But she did inherit my love of pretty gourmet food!  Here's her take on a tasty, Sunday afternoon Fall football season dinner entree...


SAUSAGE, RICOTTA, & SPINACH STUFFED PASTA SHELLS

  • 1 package jumbo pasta shells (16oz)
  • 4 cups ricotta or cottage cheese
  • 12 oz shredded mozzarella cheese
  • 2 Eggs lightly beaten
  • 4 tsp garlic powder 
  • 1 tsp dried oregano
  • 3/4 cup Parmesan grated or shredded is fine
  • 1 large jar Creamy Vodka Spaghetti Sauce
  • 4 cups spinach rough chopped and stems removed
  • 1 lb ground Italian Sausage
  • dried parsley for garnish
In a skillet over medium heat, brown and crumble the sausage. Drain any excess fat and remove from heat. In the same saucepan, cook spinach until wilted or about 1-2 minutes. Cook the shells according to package directions  (cook them until they are pliable for filling and no more).  In a mixing bowl, combine the ricotta, 8oz of mozzarella, 1/2 cup of Parmesan, eggs, oregano, and garlic powder. Stir in the spinach. 

Coat the bottom of a 9x13in pan with the entire jar of spaghetti sauce. Spoon the cheese mixture into the shells and place shells open side up, very close together in the dish. There will be more shells than will fit into this pan and you can either make a second smaller pan (5x8 is good) or freeze for future use. Sometimes the shells also break in the box so this is fine.

Sprinkle the sausage over the top of the shells. Then sprinkle with the remaining 4oz of mozzarella and 1/4 cup of Parmesan cheese.  Cover with aluminum foil and bake at 350 degrees F for 25-35 minutes or until the cheese is bubbly. If you like a cheesy crust, you may broil it uncovered for 3-5 minutes (watch closely). Let stand 10 minutes before serving.

Add a crisp green salad and lots of crusty bread and this makes a perfect Fall dinner...

18 comments:

  1. Sounds like yummy comfort food! This young lady definitely learned from the best…You!

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  2. Pretty daughter and delicious looking dish.

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  3. Such a nice post Mom, Thank you!

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    1. Thank you for allowing me to share the recipe and you!

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    2. I am feeling a bit mushy this morning, you and your Mum are so lovely!

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    3. Thank you so much Heather!

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  4. That sounds so good, and looks delicious! I know you are one proud momma! Beautiful girl.

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    1. Thank you Diane and yes I am very proud!

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  5. That looks SO good!!

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    1. I've never tried the Vodka Spaghetti sauce Vanessa. Can't wait to try it!

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  6. That's a pretty top your daughter's wearing. At least she has your eye for style, even if she doesn't like to sew. She could come make that stuffed shell dish for me any day! Looks like you had a nice visit.

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    1. It was actually a text message and phone call visit Marjie. We are almost 500 miles away from each other but we visit and share recipes during our lengthy phone visits. Hopefully we'll get to spend Thanksgiving together!

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  7. Oh that looks delicious. I think some daughters just don't get the sewing gene, but get the cooking or baking gene. I got the sewing gene from my grandmother, my mother was a great dessert maker and baker!

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    1. I think you are right Linda. I got the sewing from my Great Grand Mother and a Great Aunt.

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  8. Your lovely daughter looks just like you Faye! Stuffed shells are so good! My oldest was reminding me just yesterday that it's been a while since we had some Italian food. Don't you love it when your kids give you a big nudge, nudge, wink, wink? :)

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  9. Very beautiful girl! Thank you for sharing the great post. It sounds delicious and looks good.

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