Culinary Hither & Yon
Posted
Thu, 10/21/04
I'll be off with my head in the clouds for the next several days (translation: writing), so there won't be any blogging until next week.
In the meantime, the following from Campbell's Kitchen is my tentative plan for Saturday night's dinner:
Broccoli & Cheese Stuffed Shells
1 container (15 oz.) ricotta cheese
Mix the ricotta cheese, broccoli, 1/2 cup mozzarella cheese, Parmesan cheese and black pepper. Spoon about two tablespoons of the cheese mixture into each shell. Spread one cup of pasta sauce in three-quart baking dish. Place shells on sauce. Pour remaining sauce over shells. Sprinkle with remaining mozzarella cheese. Bake at 400-degrees F for about twenty-five minutes or until hot. Serves six.
I've already decided to add lean ground beef to the mix, and to eliminate the Prego. I make my own quick sauce, thanks, usually with gobs of garlic and sliced black olives.
*POSTSCRIPT Monday, 10/25/04: The Broccoli & Cheese Stuffed Shells turned out splendidly. Even Wilbert was pleasantly surprised by the rich taste. I added minced mushrooms drained from the can to the stuffing mixture. My homemade "quick-sauce" using lean ground beef with minced onions, garlic and more mushrooms also came out well. My only complaint was excessive heartburn, which I attribute to my subsistence on coffee for two days before the meal and little else. When I get wrapped up in my writing food has no allure while coffee provides instant vitality, but even I start getting hungry after a few days. However, tomato sauce on an empty stomach already jumping with caffeine is bound to create chaos. Yet the meal was superb and definitely worth it.
Tags: Entrees;
Pasta
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