RECIPE TITLE "Baked
Shells with Pesto, Mozzarella, and Meat Sauce Recipe"
Source: Quick from Scratch - One Dish Meals,
courtesy of Cooking.com
Serves 4 ---
Here's a true crowd pleaser: pasta shells in a simple sauce of
ground beef, tomatoes, and pesto, layered with mozzarella and Parmesan
and baked until bubbly. Fusilli or orecchiette would work well here,
This robust dish with its meat and tomatoes calls for a gutsy red
wine from Italy. A Chianti Classico Riserva's medium body, dried-cherry
flavor, high acidity, and moderate tannins will fill the bill perfectly.
1 tablespoon cooking oil
1 onion, chopped
1 pound ground beef
2 cups chopped canned tomatoes, drained (from one 28-ounce can)
1 1/2 teaspoons salt
1/2 cup store-bought or homemade pesto
3/4 pound medium pasta shells
6 ounces mozzarella cheese, grated (about 1 1/2 cups)
1/4 cup grated Parmesan
Ultimate Pasta Ultimate
Pasta opens with a gallery of irresistible pasta dishes illustrated
with superb close-up photography. There are pasta dishes here for
every occasion and every taste, all created by international award-winning
author Julia dell Crode. The easy-to-follow instructions and tasting
notes, and the expertise of an author passionate about her subject,
enable you to choose ingredients that hve a natural affinity with
each type of pasta.
Heat the oven to 400 degrees F. Oil a large baking dish (about
9 by 13 inches).
In a large stainless-steel frying pan, heat the oil over moderately
low heat. Add the onion and cook, stirring occasionally, until starting
to soften, about 3 minutes. Stir in the ground beef and cook, breaking
it up, until the meat is no longer pink, about 2 minutes. Drain
off any excess fat.
Add the tomatoes and salt to the pan and bring to a simmer. Cook
until most of the liquid evaporates, about 10 minutes. Remove the
pan from the heat and stir in the pesto.
Meanwhile, in a large pot of boiling, salted water, cook the shells
until just done, about 10 minutes. Drain and toss with the sauce.
Put half of the pasta into the prepared baking dish and top with
half the mozzarella and 2 tablespoons of the Parmesan. Repeat with
the remaining pasta, mozzarella, and Parmesan. Bake until bubbling,
about 15 minutes.
Almost any relatively soft, mild cheese will taste good here. You
might try fontina in place of the mozzarella, or even Gouda or Havarti.
Recipe reprinted by permission of Food and Wine. All rights reserved.
| Nutrition Facts
Facts per Serving
Calories: 885 Fat: 39g Carbohydrates: 78g
Cholesterol: 78mg Sodium: 1796mg Protein: 55g
Fiber: 4g % Cal. from Fat: 40% % Cal. from Carbs: 35%
|The Complete Book of Pasta and Noodles
How do you boil pasta? How much water and salt do you need? Should you add oil to the water? How well should you drain it? (Turn to page viii for the answers.)
One part cooking course, one part kitchen reference, and one part foolproof recipes, The Complete Book of Pasta and Noodles tells the story of flour and water like no other book on the market. Extensively covering the basics of pasta and noodles, this thoroughly researched and taste-tested guide is dedicated to the home cook who needs practical advice on everything from penne to pad thai. The experts at Cook's Illustrated present their knowledge and techniques in a hands-on way so that each and every step of the cooking process can be understood and easily executed. The authors leave room for interpretation and taste, of course, but you will not walk away from this book without knowing which olive oil to buy, why egg pastas tend to complement cream sauces, or how to mince garlic.
The book is arranged in four sections, exploring first dried semolina pasta, then fresh Italian-style pasta, Mediterranean pasta and European dumplings, and finally, Asian noodles. There are thirteen chapters devoted to sauces alone, and recipes are included with the type of pasta with which they work best -- from the simplest to the complex, but all within reach of the home cook. As a bonus, the book includes excellent photographs of the various pasta and noodle shapes, and impeccable illustrations clearly depict each step of key techniques. Special sections are devoted to such specific topics as "Are Electric Pasta Machines Worth the Money?" and "A Guide to Popular Cheeses."
"Cook's has always been the definitive word on any subject it tackles," says The Post and Courier, and The Complete Book of Pasta and Noodles will serve as the definitive reference volume for pasta lovers. More info
For New York Times bestselling author Giada De Laurentiis, pasta has always been one of the great pleasures of the table: it’s healthy and delicious; it can be light and delicate or rich and hearty; it’s readily available and easy to prepare--everything you want in a meal. And nothing satisfies a craving for Italian food quite like it! In Everyday Pasta, Giada invites you to share her love of this versatile staple with more than a hundred brand-new recipes for pasta dishes, as well as for complementary sauces, salads, and sides tempting enough to bring the whole family to the dinner table.
Without forgetting about the classics we all love, Giada makes the most of the many varieties of pasta available to create recipes that combine familiar flavors in exciting new ways.
Although most of these dishes are all-in-one meals in themselves, Giada also supplies recipes for her favorite appetizers, side dishes, and salads to round them out.
Whether you’re looking for a simple summer supper that makes the most of seasonal vegetables or seeking comfort in a pasta bowl on a cold winter’s night, Everyday Pasta offers just the thing.
• Tuna, Green Bean, and Orzo Salad
• Crab Salad Napoleans with Fresh Pasta
• Roman-Style Fettuccini with Chicken
• Baked Pastina Casserole
• Tagliatelle with Short Ribs Ragou
• Spaghetti with Eggplant, Butternut Squash, and Shrimp
Easy to prepare and endlessly versatile, pasta makes a wonderful quick supper when time is short but easily becomes an elegant meal when the occasion requires. In Everyday Pasta, Giada shows you how, with a few basic ingredients from the fridge and the pantry, you’re never more than minutes away from a delicious pasta dinner. More info
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Delicious Recipes for Busy People Designed for the busy home cook, Food Made Fast is the latest collectible series from Williams-Sonoma. Using a straightforward approach to everyday cooking, Food Made Fast is about delicious food, simply prepared, with easy-to-follow recipes and tips. Each book emphasizes keeping a well-stocked pantry, planning ahead, and using fresh ingredients as the keys to cooking delicious meals with a minimum of time and effort. Dedicated to a single subject - from Soup to Pasta to Weeknight - each volume makes it simple to plan, cook, and enjoy great-tasting food throughout the week. The recipes are both simple and inspired, making quick cooking a truly satisfying experience. More info