Archive | April, 2013

Orzo Stuffed Peppers

21 Apr

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Ingredients

2 bell peppers
3/4 cup orzo
1 1/2 cup vegetable stock or salted water
1 14.5 oz canned Italian stewed tomatoes, chopped
1 small onion, chopped
1 clove minced garlic
1/2 medium zucchini finely grated
1/2 medium zucchini chopped
1 cup mozzarella (plus a little extra for sprinkling on top of the peppers)
1/4 cup shredded Parmesan
1 tsp dried basil
1 tsp dried oregano
salt, pepper, olive oil

 

Cook orzo pasta in vegetable stock or salted water according to package instructions. (Reserve cooking liquid for later use). While the orzo is cooking prepare the peppers by cutting each one in half. Remove the stem, seeds and rims and place in a casserole dish. Saute the onion, garlic and chopped zucchini until tender.

Combine orzo, tomatoes, sauteed vegetables, grated zucchini, cheeses and seasoning in a bowl and spoon into the prepared peppers. Pour about an inch of the cooking liquid into the dish around the peppers. This will help steam the peppers while cooking. Cover with foil and bake at 400 degrees for about 30 minutes. Remove foil top the peppers with the remaining cheese and bake uncovered for about 15 minutes.

Hope you enjoy!

Super Stuffed Shells

10 Apr

My boyfriend is an italian-aholic. Anything including pasta, marinara, cream sauce, and cheese he’s all over it. For dinner this weekend I decided to make some a new concoction that might please him.. Naturally, it was Italian themed.

Italian stuffed shells

1 15-ounce container ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 large eggs

1/2 pound cooked Italian sausage
1 package frozen spinach, thawed and squeezed dry
1 14.5 oz canned Italian stewed tomatoes
(I had 5 Roma tomatoes I needed to use so I roasted them with italian seaoning, fresh garlic and 1/2 a chopped small onion  at 425 for about 35 minutes instead of using the canned tomatoes. )
8 ounces (20 to 24) jumbo pasta shells
1 jar prepared marinara sauce
Cook pasta shells as directed on package.
Combine ricotta, 1.5 cups mozzarella, Parmesan, eggs, cooked sausage, spinach, tomato mixture in a large bowl. Prepare a baking dish by spreading about 1/4 of the marinara sauce on the bottom so the shells don’t stick.  After the shells are cooked, fill each shell with the filling and arrange in the baking dish. Top with remaining Marinara sauce and sprinkle with 1/2 cup mozzarella. Cover and bake in a preheated oven at 350 for about 45-50 minutes.
Enjoy!