Tag Archive for Spice World Minced Garlic

Share a Pork and Brown Rice Casserole

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Pork and Rice Brown Casserole

This scrumptious dish is great to carry to family gatherings,

In the South we tend to offer food for various occasions so next time you need a dish share a Pork and Brown Rice Casserole.

It’s probably the same way in other areas and countries around the world, but we like to think we’re different. We Southerners like to share our food when someone is sick, someone marries, someone has a baby, someone moves into a new home, someone dies.

You get the picture, we will share food at the drop of a hat. For any reason or no reason at all, we love to share our food. And, it doesn’t always have to be food you’ve prepared yourself. But, you’ll want to put that bought food on a nice dish to make’em think you made it yourself (even though they’ll know the truth).

Making Pork and Brown Rice Casserole

Preparing Pork and Brown Rice Casserole

A favorite food to carry (or to have at family gatherings) is a casserole. It’s usually a quick and easy, everything-in-one meal that can be cooked and served in the same casserole pan.

I recently threw together a Pork and Brown Rice Casserole for us one night because we’d just picked up brown rice at the grocery story that day. It turned out to be quite good, but much more than our family would eat. I took some to work the next day and shared with friends to rave reviews. I hope you’ll give it a try and find you like it just as well.

I cooked my brown rice according to the package instructions preparing enough for 1 1/2 cups and set the oven to 350 degrees to preheat.

Pork and Brown Rice Casserole out of the oven

Pork and Brown Rice Casserole fresh out of the oven and ready to eat

With a skillet on medium heat, I added 1/4 cup chopped onions, 1 tablespoon dried parsley, 1 tablespoon minced garlic, 1 can (14.5 ounces) petite diced tomatoes, 1/2 tablespoon dried oregano, 1/2 tablespoon dried basil, 1 cup minced bell pepper, 1 1/2 teaspoon fresh ground kosher salt, 1/4 teaspoon fresh ground black pepper, and 2 cups ground pork. I let it cook for about 5 minutes and then I added the 1 1/2 cups of brown rice. Stirring well, I let this simmer while I prepared the casserole dish.

I generously buttered a 2 quart casserole dish. Next I layered the bottom and sides with deli-style ham (using approximately 14 slices, varying on size of ham slices). Over that I sprinkled 3/4 cup Kraft Shredded Mild Cheddar Cheese making sure the bottom was completely covered.

I poured the pork and rice mixture over the cheese and ham. I topped off the casserole with 1 cup Kraft Shredded Mild Cheddar Cheese and 3/4 cup crushed and buttered croutons. I placed the dish in a preheated 350 degree oven on the middle rack and baked for approximately 25 minutes.

Thanks so much for stopping by today. Do you take food to gatherings where you live? I hope you’ll give this casserole a try. If you do, please come back and let me know how it was or if you post it online tag it #thesurprisedgourmet. I’d love to know what you think.

Cucina Felice!

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Share a Pork and Brown Rice Casserole

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Serves: 6-8 Servings

This delicious Pork and Brown Rice Casserole is perfect for family gatherings as a quick and easy meal.
Ingredients
  • 1½ Cups cooked brown rice
  • ¼ Cup minced onions
  • 1 Tablespoon dried parsley
  • 1 Tablespoon minced garlic
  • 1 Can (14.5 ounces) petite diced tomatoes
  • ½ Tablespoon dried oregano
  • ½ Tablespoon dried basil
  • 1 Cup minced bell pepper
  • 1½ Teaspoon fresh ground kosher salt
  • ¼ Teaspoon fresh ground black pepper
  • 2 Cups cooked ground pork
  • 1¾ Cup Shredded mild cheddar cheese
  • 14 Slices deli-style ham
  • ¾ Cup Crushed and buttered croutons
Instructions
  1. Preheat oven to 350 degrees.
  2. Prepare 1½ cups brown rice as directed on the package. Set aside.
  3. With a skillet on medium heat, add ¼ cup chopped onions, 1 tablespoon dried parsley, 1 tablespoon minced garlic, 1 can (14.5 ounces) petite diced tomatoes, ½ tablespoon dried oregano, ½ tablespoon dried basil, 1 cup minced bell pepper, 1½ teaspoon fresh ground kosher salt, ¼ teaspoon fresh ground black pepper, and 2 cups cooked ground pork. Let it cook for about 5 minutes and then add the 1½ cups of brown rice. Stirring well, let this simmer while you prepare the casserole dish.
  4. Generously butter a 2 quart casserole dish. Next layer the bottom and sides with deli-style ham (using approximately 14 slices, varying on size of ham slice). Over that sprinkled ¾ cup shredded mild cheddar cheese making sure the bottom is completely covered.
  5. Poured the pork and rice mixture over the cheese and ham. top off the casserole with 1 cup shredded mild cheddar cheese and ¾ cup crushed and buttered croutons. Place the dish in a preheated 350 degree oven on the middle rack and baked for approximately 25 minutes.

 

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Stuffed Mushrooms

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Stuffed mushrooms pair well with steamed broccoli and corn on the cob

Stuffed mushrooms pair well with steamed broccoli and corn on the cob

Stuffed mushrooms are another one of those dishes that can be prepared in so many various ways that you just can’t go wrong.

Mushrooms are a hit at our house no matter how they’re prepared. I decided to stuff some the other evening, but wanted something different in them. As I gathered my usual suspects of ingredients, I saw a container of a fresh dried herb we had and thought, ‘Why not?’

I started by peeling one small carrot, then used the peeler to cut thin slices of the carrot that I then chopped into confetti. This made about 1/4 cup. Next I finely chopped a white onion for 3 tablespoons.

Stuffed mushrooms sprinkled with cheese ready for the oven

Stuffed mushrooms sprinkled with cheese ready for the oven

Using 12 ounces of white mushrooms, I cleaned them with a damp cloth and then removed the stems by simply pulling them out. People have different thoughts when it comes to washing mushrooms. Some say you should just dust them with a paper towel, others say wipe them with a damp cloth, and others say you should give them a good wash under the faucet. Since mushrooms soak up water, I like to just wipe mine off with a damp cloth.

After removing the stems, I cut the holes a little more to allow additional room for filling. I finely chopped the extra mushrooms I removed, along with the stems.

I put the chopped mushrooms, onions, and carrots into a heated skillet on medium heat with 2 tablespoons of butter and 2 tablespoons of Canola oil. I added a pinch of freshly ground black pepper, a pinch of freshly ground Kosher salt, stirred well and sautéed for 3 minutes. Next I added 1 tablespoon of minced garlic (I use Spice World) and sautéed another 2 minutes. Then came time for the fresh dried herb — I added 1/2 teaspoon of sage that I had rubbed into a powder, mixed well and cooked for 5 more minutes.

Meanwhile, I had buttered a 3 quart casserole dish. When the mixture in the skillet was done, I poured it into a bowl adding 3 tablespoons of dried bread crumbs, 1/4 teaspoon of Kosher salt, and 2 tablespoons of grated Parmesan cheese (you could use freshly grated Parmesan).

Combining the ingredients well, I filled the mushroom caps with the mixture, placed them in the casserole dish and sprinkled with shredded cheese. I placed them in a preheated 350 degree oven for 20 minutes. You may need to cook your mushrooms a little longer depending on their size and the temperature of your oven. This makes about 5 to 6 servings.

Before I put the mushrooms in the oven, I decided to prepare corn on the cob to go with it.

Corn on the Cob baked in the oven

Corn on the Cob baked in the oven

Pulling back the shucks on the corn, I removed the silks. Next I liberally rubbed a stick of cold butter over each cob. Once they were coated in butter, I sprinkled each with freshly ground Kosher salt, Italian Seasoning, and paprika. I pulled the shucks back down over the corn, wrapped them separately in aluminum foil and placed them on the middle rack of the 350 degree oven. I baked these for 30 minutes. Here again, your baking temperature could be different depending on the size of the corn cob and your oven.

To round out the meal I took a head of broccoli and cut it into florets. You can keep the stem and use it for stock or simply cut it into pieces to use too. This time I just discarded it. I sautéed the florets in a skillet with 2 tablespoons of butter and a touch of Canola oil (about a tablespoon) making sure all the broccoli was covered with the butter/oil. After cooking for 5 minutes, I put a lid on the skillet, turned the heat to simmer and let the broccoli steam for another 3 minutes.

This is how a taste for stuffed mushrooms turned into a complete meal. Thanks for stopping by. If you try one or all of these recipes, come back and tell us how it was or tag it with #thesurprisedgourmet. I’d love to know how it turns out for you.

Cucina Felice!

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Stuffed Mushrooms

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Cook time: 

Total time: 

Serves: 5-6 servings

This yummy dish goes well with steamed broccoli and baked corn on the cob
Ingredients
  • 12 Ounces white mushrooms
  • ¼ Cup carrot (peeled, sliced and turned into confetti)
  • 3 Tablespoons finely chopped onion
  • 2 Tablespoons butter
  • 2 Tablespoons Canola oil
  • 1 Tablespoon minced garlic
  • ½ Teaspoon fresh dried sage (made into a powder)
  • 3 Tablespoons bread crumbs
  • 2 Tablespoons grated Parmesan cheese
  • Freshly ground black pepper (to taste)
  • Freshly ground Kosher salt (to taste)
  • Shredded cheese for topping (optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. Started by peeling one small carrot, then used the peeler to cut thin slices of the carrot , chop that into confetti. This made about ¼ cup. Next finely chopped a white onion for 3 tablespoons.
  3. Using 12 ounces of white mushrooms, clean them with a damp cloth and then removed the stems by simply pulling them out.
  4. After removing the stems, cut the holes a little more to allow additional room for filling. Finely chop the extra mushrooms removed, along with the stems.
  5. Put the chopped mushrooms, onions, and carrots into a heated skillet on medium heat with 2 tablespoons of butter and 2 tablespoons of Canola oil. Add a pinch of freshly ground black pepper, a pinch of freshly ground Kosher salt, stirred well and sautéed for 3 minutes. Next add 1 tablespoon of minced garlic and sautéed another 2 minutes. Then add ½ teaspoon of sage rubbed into a powder, mixed well and cooked for 5 more minutes.
  6. Meanwhile, butter a 3 quart casserole dish. When the mixture in the skillet is done, pour it into a bowl adding 3 tablespoons of dried bread crumbs, ¼ teaspoon of Kosher salt, and 2 tablespoons of grated Parmesan cheese (you could use freshly grated Parmesan).
  7. Combining the ingredients well,fill the mushroom caps with the mixture, placed them in the casserole dish and sprinkled with shredded cheese. Place them in a preheated 350 degree oven for 20 minutes. You may need to cook your mushrooms a little longer depending on their size and the temperature of your oven.

 

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French Onion Soup

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French Onion Soup with a dollop of sour cream and homemade croutons.

French Onion Soup with a dollop of sour cream and homemade croutons.

I decided to make my version of French Onion Soup the other evening and it got me to thinking about the many variations of this tantalizing dish.

I’ve seen recipes in numerous cookbooks and each one is a bit different. And if you Googled for a recipe, I’m sure you could find enough information to keep you reading for days.

I like my version for this soup because the onions turn a golden brown, the onions still have enough texture you can bite into them, and it just plain taste good!

I start with a 6 quart stock pot (you could use a 4 quart if you prefer). I put in 1/4 cup Canola oil and 1/4 cup butter or margarine. Meanwhile, I take 2 pounds of white onions, cut them in half and then cut them into 1/4-inch slices.

I place the onions in the pot on medium heat, stir them a bit and then put the lid on I cook the onions down until they caramelize before I add any water. After the onions have cooked for about 10 minutes, I stir them good and turn my stove eye down to 4 (5 is medium on my stove). After another 10 minutes and another good stir, I turn the stove down to 3.

After the onions have cooked 30 minutes, I add 1 tablespoon of sugar, 1 tablespoon of minced garlic (I use Spice World), and 1 tablespoon of beef bouillon paste (sometimes I use chicken bouillon).

Onions cooking down for French Onion Soup

Onions cooking down for French Onion Soup

I let the onions continue to cook slowly keeping a close watch not to let them burn or scorch. When the onions cook slowly it lets them develop more sugar naturally giving the soup a sweeter flavor without having to add so much sugar.

While the onions are cooking slowly I remove the lid allowing more of the liquids to escape and the onions to cook down more. During this time the onions begin to turn a golden brown and the smell coming out of the pot will make your mouth water. My method may seem like it takes a long time, but it’s well worth the effort. Just remember to keep a close eye on the onions stirring often to keep them from burning as they caramelize.

Once they reach that golden brown consistency (about another 20 minutes), I add 7 cups of water and cook for an additional 2 minutes.

A bowl of French Onion Soup will hit the spot anytime of the season

A bowl of French Onion Soup will hit the spot anytime of the season

When the soup is ready, ladle it into bowls, add a dollop of sour cream and serve with homemade croutons. Hmmmmm….now that’s good.

This is a savory dish that is great for movie night with the family or Sunday lunch with friends.

Thanks for stopping by today. What’s your favorite onion soup recipe? Do you have a special time of the year you serve it? If you try this recipe, come back and tell us what you think or tag it with #thesurprisedgourmet. I’d love to know hot it was.

Cucina Felice!

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French Onion Soup

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Cook time: 

Total time: 

Serves: 7-8 servings

This savory dish will be a hit with family and friends no matter the season.
Ingredients
  • ¼ Cup Canola oil
  • ¼ Cup butter or margarine
  • 2 Pounds white onions, cut in half and then cut into ¼-inch slices
  • 1 Tablespoon sugar
  • 2 Tablespoons minced garlic
  • 1 Tablespoon beef bouillon paste
  • 7 Cups of water
Instructions
  1. Start with a 6 quart stock pot (you could use a 4 quart if you prefer). Put in ¼ cup Canola oil and ¼ cup butter or margarine. Meanwhile, take 2 pounds of white onions, cut them in half and then cut them into ¼-inch slices.
  2. Place the onions in the pot on medium heat, stir them a bit and then put the lid on. Cook the onions down until they caramelize before adding any water. After the onions have cooked for about 10 minutes, stir them good and turn stove eye down to 4 (if 5 is medium). After another 10 minutes and another good stir, turn the stove down to 3.
  3. After the onions have cooked 30 minutes, add 1 tablespoon of sugar, 1 tablespoon of minced garlic and 1 tablespoon of beef bouillon paste (chicken bouillon can be used).
  4. Let the onions continue to cook slowly keeping a close watch not to let them burn or scorch. When the onions cook slowly it lets them develop more sugar naturally giving the soup a sweeter flavor without having to add so much sugar.
  5. While the onions are cooking slowly remove the lid allowing more of the liquids to escape and the onions to cook down more. During this time the onions begin to turn a golden brown and the smell coming out of the pot will make your mouth water. My method may seem like it takes a long time, but it's well worth the effort. Just remember to keep a close eye on the onions stirring often to keep them from burning as they caramelize.
  6. Once they reach that golden brown consistency (about another 20 minutes), add 7 cups of water and cook for an additional 2 minutes.
  7. When the soup is ready, ladle it into bowls, add a dollop of sour cream and serve with homemade croutons.

 

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Smoked Sausage Scramble

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Smoked Sausage Scramble is a tasty meal for the entire family

Smoked Sausage Scramble is a tasty meal for the entire family

Meals in our house tend to be a combination of ingredients put together because they are foods that we enjoy thus the creation of Smoked Sausage Scramble.

What may start out as a simple dish of fried potatoes quickly evolves into a full meal with savory results.

I began by washing and drying 4 medium potatoes. I then diced them into 1/4-inch cubes leaving the skins on. The potatoes were placed in a hot skillet with about 1/4 cup Canola oil (enough to completely cover the potatoes) and fried on medium high until they were golden brown tossing occasionally to make sure all sides were brown. I added 1/4 teaspoon of Lawry’s Garlic Salt over the potatoes as they cooked Depending on your stove’s temperature, this should take about 10 minutes.

While the potatoes cooked, I removed the casings from a pound of fully cooked smoked pork sausage and then I diced them into 1/2-inch cubes.

Smoked pork sausage and potatoes cooking together

Smoked pork sausage and potatoes cooking together

When the potatoes were ready, I added the smoked sausage. This only needs to cook 2 to 3 minutes, just long enough to heat the sausage through as it’s already cooked. Next I added 1/4 teaspoon fresh ground black pepper, 1/4 teaspoon fresh ground kosher salt, 1 tablespoon minced garlic (I use Spice World), and 1/2 medium sweet onion (like Vidalia) finely chopped.

In a small bowl I mixed 4 large eggs, 1/4 cup milk, 1/2 teaspoon chopped fresh basil, 1 teaspoon chopped fresh oregano, and 1/4 cup sour cream.

When the sausage and potato mixture had cooked for that extra 2 to 3 minutes, I added the egg mixture, stirring to combine and then cooked until the egg was set (about 2 minutes).

When the egg was set, I removed the scramble from the heat. Placing it in plates, I topped the mixture with shredded sharp cheddar cheese (about 1/2 cup total) sprinkled over the top. Finishing off the dish, I added garlic toasted French bread as side.

Sometimes a side dish can quickly become a full meal if you just add the right ingredients. In the case of the Smoke Sausage Scramble, it was just ingredients that struck my taste buds that night.

Smoke sausages are quite versatile and can be adapted to enhance various dishes. Do you have a favorite smoked sausage recipe you’d like to tell us about?

Thanks for checking us out today!

Cucina Felice!

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Smoked Sausage Scramble

Rating 

Serves: 4 servings

Smoked pork sausage cooked with potatoes, fresh herbs and spices makes a delicious dish
Ingredients
  • 4 medium potatoes, diced into ¼-inch cubes
  • 1 Pound fully cooked smoked pork sausage, remove casing, diced into ½-inch cubes
  • ¼ Cup Canola oil
  • ¼ Teaspoon Lawry's Garlic Salt
  • ¼ Teaspoon fresh ground black pepper
  • ¼ Teaspoon fresh ground kosher salt
  • ½ Medium sweet onion, finely chopped
  • 1 Tablespoon minced garlic
  • 4 Large eggs
  • ¼ Cup milk
  • ¼ Cup sour cream
  • ½ Teaspoon finely chopped fresh basil
  • 1 Teaspoon finely chopped fresh oregano
  • ½ Cup shredded sharp cheddar cheese
Instructions
  1. Wash and dry 4 medium potatoes. dice them into ¼-inch cubes leaving the skins on. Place the potatoes in a hot skillet with about ¼ cup Canola oil (enough to completely cover the potatoes) and fry on medium high until golden brown tossing occasionally to make sure all sides are brown. Add ¼ teaspoon of Lawry's Garlic Salt over the potatoes as they cook. Depending on your stove's temperature, this should take about 10 minutes.
  2. While the potatoes cook, removed the casings from a pound of fully cooked smoked pork sausage and dice into ½-inch cubes.
  3. When the potatoes were ready, add the smoked sausage. This only needs to cook 2 to 3 minutes, just long enough to heat the sausage through as it's already cooked. Next add ¼ teaspoon fresh ground black pepper, ¼ teaspoon fresh ground kosher salt, 1 tablespoon minced garlic, and ½ medium sweet onion (like Vidalia) finely chopped.
  4. In a small bowl, mix 4 large eggs, ¼ cup milk, ½ teaspoon chopped fresh basil, 1 teaspoon chopped fresh oregano, and ¼ cup sour cream.
  5. When the sausage and potato mixture has cooked for that extra 2 to 3 minutes, add the egg mixture, stirring to combine and then cook until the egg is set (about 2 minutes).
  6. When the egg is set, remove the scramble from the heat. Place it in plates, top the mixture with shredded sharp cheddar cheese (about ½ cup total) sprinkled over the top. Finish off the dish, add garlic toasted French bread as a side.

 

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My Take on Chicken Gumbo

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My take on Chicken Gumbo

My take on Chicken Gumbo

Do you sometimes find your refrigerator is filled with the past week’s leftovers, but not enough of any one thing to really make a meal?

As long as the leftovers are fresh, you don’t want to throw them out. That’s not only a waste of food, but a waste of money too.

If your family tires quickly of leftovers then it’s time to get a little creative and see what you can prepare from what you’ve got left. With a little imagination and the leftovers, you soon have a new dish to serve your family.

I gave this a try recently when I found a leftover chicken croquette in the refrigerator, but not enough for a complete meal. Checking further I found I had my usual stock of staple ingredients: minced garlic, celery, and onions. I also had a small portion of leftover mashed potatoes.

As I was putting the food out on the counter to see what I could pull together, I decided to add a can of diced tomatoes and a can of mixed vegetables. Looking over the ingredients I wasn’t sure what I was going to put together and then it came to me — my own take on Chicken Gumbo.

I started by crumbling the chicken croquettes I had into small pieces. Next I cut up a rib of celery into large dices about 1/2 inch or so and a 1/2 cup of onion. The onion dices were about 3/8-inch each. I put a skillet on medium heat and added about 2 tablespoons of Canola oil. I sautéed the celery about a minute and then added the onion and sautéed for another three minutes. I added a pinch of fresh ground kosher salt to the onions and celery while it was sautéing.

Delicious served with toasted cheese bread

Delicious served with toasted cheese bread

Next I added a tablespoon of minced garlic (I use Spice World brand), a can of diced tomatoes (I didn’t drain these), a 1/2 teaspoon fresh ground black pepper and the crumbled chicken croquette. I gave all that a good stir and added 1/2 cup mashed potatoes, 2 cups of water, 2 teaspoons of powdered chicken bouillon, a can of mixed vegetables (didn’t drain these either), and a tablespoon of balsamic vinegar.

I stirred all this together, making sure it was well incorporated and then I let it simmer for about 20 to 25 minutes. I checked it often and gave it a stir. It ended up cooking for about 30 minutes total.

I poured the gumbo into bowls and topped it off with shredded Mozzarella cheese. Shaved fresh Mozzarella would have been great on it, but unfortunately there wasn’t any in the refrigerator. I also served it with a couple of slices of toasted cheese bread, about 1/2 inch thick. The bread really isn’t necessary, but we found that it was a great way to make sure we got every last drop of the gumbo.

This recipe of mixed leftovers is a good way to use what’s in your refrigerator and have a delicious meal too. You take a few leftover items, combine them and ‘awesomize’ a new dish.

Do you have a gumbo recipe you’d like to share? What do you do with your leftovers or do you even have leftovers?

Thanks for stopping by.

Cucina Felice!

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My Take on Chicken Gumbo

Rating 

Serves: 4 servings

This is my take on the traditional chicken gumbo recipe with a few new added ingredients using leftovers for a delicious meal in a hurry.
Ingredients
  • 1 Cup chicken croquette, crumbled
  • ½ Cup mashed potatoes
  • 2 Tablespoons Canola oil
  • 1 Rib of celery, diced into large cubes
  • ½ Cup chopped onion (approximately ⅜ inch)
  • 2 Cups water
  • 1 Can (14½ oz) mixed vegetables
  • 1 Can (14½ oz) diced tomatoes
  • 1 Tablespoon minced garlic
  • ½ Teaspoon fresh ground black pepper
  • Pinch of fresh ground kosher salt
  • 2 Teaspoons powdered chicken bouillon
  • Shredded Mozzarella Cheese
  • 1 Tablespoon Balsamic vinegar
Instructions
  1. Crumbling the chicken croquette into small pieces. Next I cut up a rib of celery into large dices about ½ inch or so and a ½ cup of onions in ⅜-inch dices. Heat a skillet on medium heat and added about 2 tablespoons of Canola oil. Sauté the celery about a minute and then add the onion and sauté for another three minutes. Add a pinch of fresh ground kosher salt to the onions and celery while it sautés.
  2. Next add a tablespoon of minced garlic, a can of diced tomatoes (don't drain), a ½ teaspoon fresh ground black pepper and the crumbled chicken crochets. Give all that a good stir and add ½ cup mashed potatoes, 2 cups of water, 2 teaspoons of powdered chicken bouillon, a can of mixed vegetables (don't drain), and a tablespoon of balsamic vinegar.
  3. Stir all this together, making sure it is well incorporated and then let simmer for about 20 to 25 minutes. Check often and give it a stir. Can take up to 30 minutes depending on stove temperature.
  4. Pour into bowls and top with shredded Mozzarella cheese and serve with toasted cheese bread.

 

 

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Stuffed Jumbo Shells

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Inside a Stuffed Jumbo Shell - TheSurprisedGourmetIt’s always fun to make a pasta recipe, even if it does take a little extra time.

There’s nothing like Stuffed Jumbo Shells to hit the spot when you’re craving a gooey goodness.

Jumbo Shell Mixture
This is how the sauce mixture should look as it cooks.

This recipe takes a little time, but has so many possibilities. If there are leftovers you can make so many other recipes from that. A good thing about being the cook to me is that you get to taste your mixture as you go along.

As you prepare the cottage cheese mixture, finely chop the spinach. I never use baby spinach anymore. I found that the regular spinach contains small leaves and the cost is much more reasonable.

The cottage cheese mixture comes together with the chopped spinach

This Stuffed Jumbo Shells dish is most delicious right out of the oven, but it is one you can prepare ahead of time, refrigerate and warm up when guests arrive. It also makes a lovely dish to share with someone having a house-warming party, birthday or get an old-fashion get-together.

While this meal is cooking you can sit back and relax with your favorite wine or beer. Some might suggest certain wines or beer to go with this dish, I say just enjoy your favorite beverage whatever it might be. Check out the directions below and try your hand at this tasty entrée.

**You can adjust the amounts of seasoning in this recipe to your taste. I’m of Italian descent and tend to go toward a stronger flavor in my dishes.

Stop by thesurprisedgourmet.com and check out the recipe for Stuffed Jumbo Shells
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Thanks for stopping by today and viewing this recipe. I hope you give it a try. If you do, let me know what you think.

Cucina felice!

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Stuffed Jumbo Shells
Jumbo Shells ready for the oven
Ingredients
  • 12 ounce package Jumbo Shells
  • SAUCE:
  • ½ Onion, cut into ¼ inch dice
  • 3 Tablespoons Canola oil
  • 2 Medium ribs of celery, leaves included (cut length-wise, then dice into ¼ inch pieces
  • 3 Heaping Tablespoons minced garlic (or 6 whole cloves of garlic, finely minced)
  • 3 Tablespoons dried Italian Seasoning
  • 6 ounces tomato paste
  • 8 ounce can tomato sauce
  • 2 (14 ½ ounce) Cans diced tomatoes
  • ½ teaspoon fresh ground black pepper
  • ½ teaspoon fresh ground salt (Sea or Kosher)
  • 2 Cups water
  • STUFFING MIXTURE:
  • 2 Cups cottage cheese
  • 1 ½ Tablespoons dried oregano
  • 2 Cups Italian Cheese Blend (Mozzarella, Provolone, Parmesan, Romano, Fontina and Asiago)
  • 2 Cups packed fresh spinach, then finely chopped
  • ½ teaspoon fresh ground salt (Sea or Kosher)
  • 1 Large egg, beaten
Instructions
  1. Put Canola oil in 6 quart sauce pan on medium heat. Add onions and celery to oil and sauté for 3 minutes. Turn down the heat just a little so the garlic won’t burn and then add garlic of your choice. I use Spice World Minced Garlic, but you can use 6 whole cloves of garlic finely minced. Continue to cook for another minute.
  2. Add the Italian Seasoning and let cook until the seasonings releases some of its flavors. Next add the tomato paste and tomato sauce. Give it a good stir combining all the ingredients well and cook another one minute stirring occasionally. Add two (14 ½ ounce) cans of diced tomatoes. Stir well, add ground salt, black pepper and water. You can add more salt and pepper as needed for your taste.
  3. Turn down the heat, cover and simmer on low for approximately an hour, stirring occasionally to keep the mixture from sticking.
  4. While the sauce is cooking, prepare the stuffing mixture.
  5. Meanwhile, heat about 4 quarts of water in another 6 quart pan for the shells. Read the directions on your pasta package to regulate the right amount of water for the amount of pasta you’re using. You may need more or less water boiling depending on the amount you’re preparing.
  6. Use an immersion blender and puree the cottage cheese. Add oregano and stir. Next add the cheese blend and mix well. Finely chop the spinach and add to the cottage cheese mixture. Add salt and mix well. It’s not necessary to use baby spinach as the regular pack of spinach works just as well at a better price. Finish the stuffing by adding the egg, well beaten, to help bind the ingredients. Cover and set aside. Pre-heat oven to 350 degrees.
  7. When ready to prepare the shells, pour a portion of the sauce mixture into a large casserole dish. Drain the shells and fill with the cottage cheese mixture and place in the casserole dish on the sauce mixture. Use about 1 ½ to 2 tablespoons of mixture or fill to your desired thickness. Fill shells carefully as they will tear apart, but not to worry you can easily repair them. After the shells are laid out in the casserole dish, ladle sauce over the top of them.
  8. If you have shells (broken or otherwise) left over, don’t worry. You can use them in another pasta dish or you can chop them up and put them in any leftover sauce you might have from this recipe.
  9. After the shells are covered in sauce, place aluminum foil over the casserole pan. Place the dish in a pre-heated 350 degree oven and bake for 30 minutes. Take from oven, remove foil, top with shredded cheese (any flavor of your choice such as sharp cheddar or fresh grated Parmesan) and place back in the oven just long enough to melt the cheese topping. The cheese will actually begin to melt and you don't necessarily have to put it back in the oven if you desire not to.
  10. Garnish with sprigs or finely minced fresh basil for a splash of color and enjoy.

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