This is comfort food at it’s best. This recipe is adapted from New Recipes From Moosewood Restaurant cookbook. It makes a huge dish of pasta, even for my family, so you may want to cut the recipe in half. [Read more...]
Chicago Style Pizza Pot Pie – Take 2
I first wrote about Pizza Pot Pies several weeks ago. They were very good, but I was a bit disappointed with the crust. So I gave it another try, this time using frozen bread dough for the crust and the results were really good. In fact, they were the requested dinner for my son’s birthday the other night. [Read more...]
Pizza Pot Pie – Chicago Style
I fell in love the other night.
Cruising around one of my favorite forums, I stumbled on a post titled “Pizza Pot Pie”. My first thought was “yuck!” But I clicked the message and read the description of the dish and my thoughts changed to “yum!” Then I googled and found this site with pictures and I knew I had to make it for myself. [Read more...]
Stromboli
I made all my kids happy with this Stromboli. And they gladly ate the leftovers for lunch the next day. The recipe is from my sister-in-law and it’s a good one. It uses frozen bread dough, so no yeast or kneading required. The filling can be tailored to suit your tastes. I would have piled on the veggies, but the kids voted for pepperoni.
Cheese Stuffed Zucchini Boats
Are you being blessed with lots of zucchini in your garden now? Try something different than zucchini bread. My husband and I had these for dinner the other night. They are cheesy and flavorful. I do admit that my kids ate grilled chicken instead, but they missed out by not trying the zucchini boats.
Sausage and Mozzarella Calzones with Homemade Pizza Crust
Oh, yeah. These were good. Meaty, cheesy and full of flavor. I made them last week during the challenge to eat from the pantry and freezer. I guess you could say they were inspired by ingredients I had on hand and a desire to eat calzones.
Stuffed Shells
The best thing about this recipe (other than the fact that it tastes really good) is that it makes a lot. The picture only shows half of the recipe. The other half of the shells are in my freezer, waiting for their turn to become dinner.
Gather up your ingredients:
1 box jumbo shells
4 cups (2 lbs) ricotta cheese
2 cups (8 oz) shredded mozzarella
3/4 cup grated Parmesan cheese
3 eggs
3/4 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
2-3 jars or cans of spaghetti sauce (I always use the cheap Hunt’s brand sauce for this. It works fine.)
Cook the shells according to the package directions. Drain them and cool in a single layer on wax paper or foil. Meanwhile, combine the cheeses, eggs, and seasonings. Fill each shell with 1 1/2 Tbs. of the cheese mixture.
Spread a thin layer of sauce on the bottom of the pan. Place the shells in the pan in a single layer. Cover with remaining sauce. Bake covered at 350 degrees for about 45 minutes or until hot and bubbly.
I froze the extra shells to use later in a single layer and then placed them in a ziplock bag. To use them, I’ll just assemble the shells and sauce in the pan and bake them a bit longer.
