Alfredo Sauce

by Olive garden

Prep Time: 10 minutes
Cook Time: 10 minutes

Serving Size:
4 8 12
Ingredients
1 1/2 cup milk
1 1/2 cup heavy cream
1/2 cup imported Parmesan cheese, grated
1/2 cup imported Romano cheese, grated
6 egg yolks from fresh jumbo eggs
Salt and black pepper to taste

Procedures

1. HEAT milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.
2. PLACE egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).
3. SEASON to taste with salt and black pepper. Serve over your favorite pasta.

Паста Примавера с пуешко

Съставки

2 вч паста/макарони сварени
2 вч зеленчуци нарязани и сварени
1 вч сварено месо на парченца

За соса събирам
2 вч Алфредо сос
1/4 вч изцедено кисело мляко /sour cream
1 сл сух босилек
1/2 чл сол
1/2 чл пипер

Как го приготвих

Събрах всички, така пригоотвени съставки, разбърках добре и и оставих във микровълновата за около 5 мин докато заври.

Pasta con noci - Pasta with nut-meet sous

Jumbo Shells

По оригинална Barilla рецепта

Съставки

• 1 lb пуешка кайма
• 2/3 вч лук
• 2сл зехтин
• 1/2 вч вода
• 6oz спанак замразаен и нарязан
• 2 скалидки чесън нарязан
• 1 (16 oz) кутия домти на малки кубчета
• 1 чл пилешки бульон на прах
• 1/4 чл черен пипер на прах
• 1/8 чл индииско орехче
• 1/2 вч пармезна настърган
• 1 яйце разбито
• 24 jumbo pasta shells, полусварени и изцедени

Как ги приготвих

1. Сложих макароните да се варят в предварително загрята до завиране вода.

2. Изпържих месото и лука с като непрекъснато бърках за да разбия месото. За да се разбие месото по лесно може да се добави и 1/2 вч вода. Накрая когато водата се изпари изцедих останалата мазнина.

3. Добавих зехтинам, спанака, чесъна и го оставих да къкри за 15 мин

4. Преместих го от котлона и добавих подправките, яицето и пармезана

5. Покрих дъното на тавата с доматения сос.

6. Напълних макароните със сместта и ги подредих в тавата.

7. Разпределих останалите домати най-отгоре

8. Покрих с найлон Glad и оставих в хладилника.

9. Изпекох чстието

10. Cover and bake at 350 F for 30 minutes.

11. Uncover; sprinkle with remaining mozzarella cheese.

12. Bake 3 to 5 minutes longer or until cheese is melted.

13. 
    
    
    FILL Shells with meat mixture; place in dish. Pour remaining sauce over shells; cover with foil.
    PREHEAT oven to 350 F.

14. BAKE for 30 minutes or until thoroughly heated.

    Substitute Italian sausage for ground beef

15. BAKE for 30 minutes or until thoroughly heated

 

В средната ми тава се събират около 20 - трябваше да търси място на останалите

Three-Cheese Jumbo Shells

Ingredients

• 1 lb ground beef
• 2/3 cup onion, chopped
• 2 cups water
• 2 (6 ounce) cans tomato paste
• 1 tablespoon beef bouillon granules
• 1 1/2 teaspoons dried oregano
• 1 (15 ounce) carton ricotta cheese
• 2 cups mozzarella cheese, shredded, divided
• 1/2 cup parmesan cheese, grated
• 1 egg, lightly beaten
• 24 jumbo pasta shells, cooked and drained

Directions

1. In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain.

2. Stir in the water, tomato paste, bouillon and oregano.
   Cover and simmer for 30 minutes.

3. Meanwhile, in a large bowl, combine the ricotta cheese, 1 cup mozzarella, Parmesan cheese and egg. Stuff shells with the cheese mixture.

4. Arrange shells in a greased shallow 3-qt. baking dish.

5. Spoon meat sauce over shells.

6. Cover and bake at 350 F for 30 minutes.

7. Uncover; sprinkle with remaining mozzarella cheese.

8. Bake 3 to 5 minutes longer or until cheese is melted.

Stuffed Jumbo Shells

1 box BARILLA Jumbo Shells
1 jar BARILLA Tomato & Basil Sauce
1 pound ground beef
2 tablespoons extra virgin olive oil
1 bag (6 ounces) baby spinach, chopped
1 cup finely chopped onion
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
1egg
1/4 cup freshly grated Parmigiano cheese

Ease of preparation: average
Prep Time: 20 minutes
Cook time: 44 minutes
Servings: 4-6
Regions: 
Wine pairing: Red

PREHEAT oven to 350 F.
COOK Shells according to package directions; drain, reserving 1/3 cup of the pasta cooking water.
COOK ground beef in a large skillet over medium-high heat 4 minutes or until no longer pink, stirring occasionally. Drain grease.
ADD oil, spinach, onion, garlic, reserved pasta water; continue cooking 10 minutes, stirring occasionally. Remove from heat.
ADD seasonings and blend well. Let mixture cool.
STIR in egg and Parmigiano cheese.
POUR 1 cup of the Tomato and Basil Sauce into a 13x9 inch baking dish.
FILL Shells with meat mixture; place in dish. Pour remaining sauce over shells; cover with foil.
BAKE for 30 minutes or until thoroughly heated.

Substitute Italian sausage for ground beef.