Ramblings from the World of AG

Magical

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Watching my first match in PR, excited to start something new!! Not as excited about the red spandex…

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yup

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theboredvegetarian:

Baked Pasta Shells Stuffed with Spinach, Squash, Ricotta & Basil, with Homemade Garlic Tomato Sauce

As I mentioned in my last post, my friends Patrice and Brittnee persuaded me to do a dinner/manicure trade this week.  

Pasta Shells (for 3-4 people who are gluttons)

15  large Pasta Shells
1 Tbsp Olive Oil
Salt

Bring water to boil in a pot with olive oil and a couple pinches of salt.  Add pasta and boil until al dente.  Set aside a cup of the pasta water and drain the pasta.  Set pasta aside. 

Garlic Tomato Sauce 

6 Roma Tomatoes, stem end/core removed 
4 cloves Garlic, chopped
1 yellow Onion, Chopped
2 Tbsp Olive Oil
3/4 cup Red Wine
1 cup Water from boiled pasta
Salt to taste

Bring water to boil in a large pot.  Add tomatoes and cook until the skins split.  Run under cold water until cook enough to handle.  Remove skins (should come off easily).  Add tomatoes to a blender or food processor and blend until smooth.  Add olive oil to a saute pan and saute onions and garlic until soft.  Add tomatoes, pasta water and begin to simmer.  As the sauce begins to reduce, add wine and continue to cook down.  Season with salt.  Remove from heat once you have a nice consistency. 

Spinach, Squash, Ricotta & Basil Filling

2 cups Spinach, stems removed, ripped into manageable pieces
1/2 cup Yellow Squash, chopped small
1/2 cup Green Squash, chopped small
2 cups Ricotta
Handful of Fresh Basil, stems removed, chopped
1 Tbsp Olive Oil
Salt & Pepper to Taste

In a saute pan, lightly saute squash & zucchini for a couple of minutes.  In a bowl mix ricotta, squash, spinach and basil.  Salt and pepper to taste. 

Assembly

2/3 cup shredded Parmesan Cheese

Preheat oven to 375 degrees.  In a square baking dish, layer the bottom with half of the tomato sauce.  Spoon ricotta mixture into each shell and add to the pan, forming one layer.  Top with remaining tomato sauce, covering the shells.  Spread parmesan cheese on top.  Cover with foil and bake for 15-20 minutes.  Remove foil and bake for another 3-5 minutes or until cheese on top has melted.  Everything should be hot and bubbly.  Remove from heat and allow to cool slightly before serving.

theboredvegetarian:

Stuffed Poblano Peppers with Spinach, Monterey Jack, Golden Raisins and Pumpkin Seeds

You could try this with a variety of filling combinations - goat cheese with pine nuts, kale instead of spinach, wild rice or quinoa… the possibilities are endless - go crazy! Crazy with poblanos!

2 Poblano Peppers
1 cup Monterey Jack Cheese, shredded
2-3 cups fresh Spinach, stems removed, leaves ripped small
1 1/2 Tbsp Golden Raisins
2 Tbsp Toasted Pumpkin Seeds
Extra Virgin Olive Oil
1/4 tsp Smoked Paprika
Salt & Pepper to taste 

Preheat oven to 400 degrees.  Line a sheet with aluminum foil and place poblanos on the sheet.  Drizzle lightly with olive oil and rub all sides to coat.  Sprinkle with salt.  Roast in the oven about 15 minutes, or until skin blisters (make sure to turn the peppers so all sides get blistered).  Remove from oven and set aside to cool.  In a bowl, mix cheese, spinach, pumpkin seeds, golden raisins, smoked paprika, salt and pepper.  Once peppers are cool enough to handle, pinch the blistered skin and remove carefully. With a knife, make a length-wise incision and gently scoop out seeds and membranes.  Using a spoon and your hands, carefully stuff the peppers with the spinach & cheese mixture.  Bake in a 350 oven until cheese is melted and bubbly.  Cool slightly and serve.

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