Pasta

Stuffed Shells with Eggplant and Bacon in Fresh Tomato Sauce

Getting Started

To Start

  • Preheat oven to 350 degrees

What You’ll Need

  • 8 jumbo pasta shells
  • 4 strips smoked bacon cut into pieces
  • 2 eggplants peeled and chopped into bite size pieces
  • 1 1/2 cups fresh mozzarella cheese cut into pieces
  • Splash of red wine
  • 6 medium size tomatoes cut into pieces
  • Note: if you prefer no skins in your sauce; peel tomatoes before adding.
  • 1 teaspoon granulated garlic
  • 1 tablespoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Fresh chopped flat leaf parsley for garnish

Method

1

Boil pasta shells according to package directions; rinse in cold water and set aside

2

In a deep skillet over medium to medium high heat brown the bacon till crisp; remove and drain on a paper towel. Pour off all but 3-4 tablespoon of bacon fat and cook the eggplant till soft; 5-6 minutes. Remove and drain on a paper towel; mix together the bacon, cooked eggplant and 1 cup mozzarella cheese; set aside

3

Deglaze the pan with a splash of red wine; add to the wine the tomatoes, garlic, basil, salt and pepper.

4

Reduce heat to simmer and cover with a tilted lid; cook sauce for 20-30 minutes stirring often.

5

Reduce heat to simmer and cover with a tilted lid; cook sauce for 20-30 minutes stirring often.
While sauce is simmering; stuff each shell with the eggplant mixture; set aside. Layer a casserole dish or individual casseroles with sauce, stuffed shells and pour more sauce on top of shells; top with the additional 1/2 cup chopped fresh mozzarella cheese.

6

Bake for 30-40 minutes till bubbly and cheese is melted.

7

Garnish with fresh chopped parsley

 

Stuffed Shells with Eggplant and Bacon in Fresh Tomato Sauce Read More »

Spaghetti Squash with Tomato Sauce and Toasted Pine Nuts

Getting Started

To Start

  • Preheat oven to 350 degrees

What You”ll Need

  • 1 medium size spaghetti squash
  • 1/4 cup toasted pine nuts
  • 2-3 tablespoons olive oil
  • 3 cloves garlic minced
  • ½ of a small onion chopped
  • 3 cloves garlic minced
  • 1- 24 ounce jar of spaghetti sauce
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 1/2 cups shredded parmesan cheese

Method

1

Wash the squash and cut in half (lengthwise) remove seeds; place cut side down in a large baking dish; add ½ cup water bake for 45-50 minutes till the squash is soft; remove from oven and let cool

2

Turn off heat and place pine nuts in the oven to toast.

3

In a deep skillet heat the oil and sauté the minced garlic and onions till fragrant; 2-3 minutes. Add the sauce, basil and parsley; simmer for 15-20 minutes stirring often.

4

When squash is cool enough to handle, shred with a fork length way on the meat of the squash to create spaghetti like noodles. Pile the spaghetti squash on a plate and top with some parmesan cheese, spoon sauce over the squash and top with more parmesan cheese and pine nuts.

5

Garnish with fresh basil or parsley

 

Spaghetti Squash with Tomato Sauce and Toasted Pine Nuts Read More »

Individual Lasagna Wrapped Chicken Thighs

Getting Started

To Start

  • Preheat oven to 375 degrees

What You’ll Need

  • 1 1/2 – 2lb’s boneless chicken thighs (4-5)
  • 4-5 Lasagna noodles (one per thigh)
  • 1-2 tablespoons extra virgin olive oil
  • 2-3 cloves garlic minced
  • 1 small onion chopped
  • 1 15 oz can tomato sauce
  • 1 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1 Tablespoon dried parsley
  • 1/2 cup Portabella mushrooms chopped
  • 8-10 tablespoons Ricotta cheese
  • 1/2 teaspoon black pepper
  • 5 Tablespoons grated Parmesan cheese
  • Fresh Flat Leaf Parsley for garnish
  • Small block of hard Parmesan cheese for garnish

Method

1

Spray a 9×9 inch glass casserole with cooking spray; set aside

2

Bring 4 quarts salted water to a boil; add the Lasagna noodles; cook till al dente; 8-10 minutes
Drain and set aside reserving some of the pasta water.

3

Salt and pepper chicken thighs

4

In a medium size deep skillet over medium high heat add the olive oil. When oil is hot, sear the chicken thighs on each side; about 2 minutes. Remove thighs from the skillet and set aside.

5

Reduce the heat to medium; add the garlic and onions; sauté till tender; 3-5 minutes

6

Reduce the heat to medium; add the garlic and onions; sauté till tender; 3-5 minutes

7

While sauce is simmering; mix the Ricotta, grated Parmesan and black pepper together in a small bowl.

8

Assemble by spreading several tablespoons of sauce on top of a noodle, followed by several spoonfuls of the cheese mixture. Place a chicken thigh in the center of the noodle and gently wrap the noodle around it. Place in casserole; pour reaming sauce over the top; (if sauce is thick add a few spoonfuls of pasta water to thin it) cover with foil and bake for 45-50 minutes till hot through.

9

Garnish with fresh parsley and top with shavings of Parmesan cheese.

 

Individual Lasagna Wrapped Chicken Thighs Read More »

Easy Ravioli

Getting Started

What you’ll Need

  • Ravioli pasta of your choice
  • 1 jar of Heritage tomato soup

Method

1

Use a prepackaged bag of fresh Ravioli of your choice, cook to package directions.

At the same time pasta cooks heat a jar of Heritage Tomato Soup

Pour the soup over the pasta and garnish with Parmesan cheese and a sprig of fresh basil

 

Easy Ravioli Read More »

Easy Pasta Dish

Getting Started

What You’ll Need

  • 1 -24 oz. jar of Heritage Tomato soup
  • 1- 9 oz. package of Tortellini (refrigerated fresh pasta)
  • The Gourmet Farm Girl Extra Virgin Olive Oil
  • The Gourmet Farm Girl Natural Garlic Infused Olive Oil (new product)
  • 1 sm. wedge Parmesan cheese
  • Fresh Italian Parsley for garnish

Method

1

Place soup on medium to low heat and simmer

2

Cook the pasta according to package directions

3

Drain pasta and pour soup over top

4Top with grated parmesan cheese and garnish with fresh parsley

*OPTIONAL* ground some black pepper on to it as well

Easy Pasta Dish Read More »

Chicken Meatballs with Spinach and Mushrooms
 over Whole Wheat Pasta
By The Gourmet Farm Girl

 

Meatballs
¼ pound ground chicken

½ cup Panko crumbs (or regular bread crumbs)
1 egg slightly beaten
1 clove garlic minced
1 strip bacon
2 Tablespoons onions minced
2 Tablespoons fresh parsley minced
salt and pepper to taste

In a large mixing bowl combine the ground chicken, bread crumbs,egg, parsley, salt and pepper; set aside.

 

In a medium size skillet cook the bacon till brown; remove and drain on a paper towel. Remove all but 1-2 tablespoons of bacon fat from pan; add the onions and garlic; sauté till tender 3-4 minutes. Remove from heat and add to the chicken mixture; chop the bacon into small pieces and add to the meat mixture; blend well and shape into 1 inch balls.

Place on a cookie sheet with parchment paper and bake for 12-15 minutes till done.
Wrap in foil to keep warm

Makes 10-12 meatballs

Meatballs can be frozen and used later

Boil pasta according to package directions; drain and set aside reserving some of the pasta water

Sauce

1 14.5 oz. can petite diced tomatoes
¼ cup red wine
2 cups fresh spinach (packed)
1 cup fresh mushrooms sliced
2-3 Tablespoons extra virgin olive oil
1 teaspoon dried basil
3-4 green onions chopped
2-3 tablespoons chopped fresh Italian parsley
Salt and pepper to taste

In a deep skillet over medium heat sauté the onions and garlic in the olive oil for 2-3 minutes; add the basil, mushrooms and tomatoes; salt and pepper to taste; reduce heat and simmer for 10-12 minutes; add spinach, stir and simmer an additional 3-5 minutes till spinach is wilted; add the fresh chopped parsley and the meatballs; stir gently and serve over the pasta in a large bowl or plate.
 Top with fresh grated Parmesan cheese.

Note: if sauce is thick add a little pasta water

Serves 3-4

ENJOY!

Healthy Pasta Dish… Read More »

Traditional Holiday Stuffing
By The Gourmet Farm Girl
10-12 cups dried bread (cubed)

1 cup celery plus celery leaves chopped
¼ cup chopped fresh parsley leaves
½ cup onion chopped
1 teaspoon dried sage (more if desired)
1 stick butter
2 cups chicken broth
Salt and pepper to taste

Preheat oven to 350 degrees

Spray a 9 x 12 inch baking dish with cooking oil; set aside; cut or tear the dried bread into bit size pieces and place in a large mixing bowl; set aside
In a medium size sauté pan over medium to medium high heat melt the butter; sauté the onions and celery till tender; 8-10 minutes, stir in the parsley and sage; pour the mixture over the bread and gently fold in; pour the chicken broth over the bread and continue to fold till bread is completely moist. Salt and pepper

Note: you may need to add more or less broth

Spoon the mixture into the baking dish; bake for 50-60 minutes till golden brown.

ENJOY!

Family Favorite… Read More »
Stuffed Shells with Meat and Spinach over Homemade Tomato Sauce and Melted Mozzarella
By The Gourmet Farm Girl

12 Barilla Jumbo Shells (or your favorite brand)
1/2 lb Italian sausage
1/4 lb ground beef
1-2 tablespoons extra virgin olive oil
1 cup spinach leaves
5-6 scallions (chopped)
2 cloves garlic (minced)
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon Italian seasoning
1 teaspoon dried basil
1/8 teaspoon ground nutmeg
1 egg beaten
1/2 cup fresh grated Parmesan cheese
8 ounces fresh Mozzarella cheese (sliced)

Tomato Sauce

1 quart cooked tomatoes ( I used my canned tomatoes form last years garden)
or 1 qt stewed tomatoes
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon brown sugar
2 tablespoons dried parsley
1 teaspoon granulated garlic
Splash of Cabernet to taste (optional)

In a deep skillet add all the above and bring to boil; cover with a tilted lid; reduce heat and simmer for 45-50 minutes while preparing meat and shells; stir often.

Preheat oven to 350 degrees

In a large pot of salted water boil shells according to package directions; drain, reserving some of the pasta water; set aside
In a large skillet over medium heat  brown the sausage and ground beef 5-6 minutes; drain any grease.
Add the olive oil, scallions, garlic, salt, pepper and seasonings with 1-2 tablespoons of the reserved pasta water; reduce heat and cook for 12-15 minutes stirring occasionally.
Lower heat to simmer and stir in grated Parmesan cheese and egg; remove from heat and let cool
Place several spinach leaves inside each shell then stuff with meat mixture. Pour sauce into a greased 9×9 inch glass casserole; position shells on top of sauce; lay the sliced mozzarella cheese on top of each stuffed shell. Cover with aluminum foil and bake for 40-45 minutes; remove foil and bake for an additional  2-3 minutes till cheese is completely melted. 
Serves 4
ENJOY!

Italian Dinner… Read More »

I remember a meal my mother used to make with round steak and tomato sauce. Looking back it was actually a version of Steak Pizzaiola. I came across this recipe recently and decided to make my mom’s classic dish “Gourmet Farm Girl”style.
Chuck Roast Pizzaiola
By The Gourmet Farm Girl
2 1/2  pound chuck roast (bone in)
1 onion chopped
3 bay leaves
1 15 oz can beef broth
1 teaspoon salt
1 teaspoon pepper
1 teaspoon crushed red pepper flakes
3-4 cloves garlic minced
2-3 tablespoons canola oil
2 teaspoons dried oregano
2 teaspoons dried thyme
1  6 oz can tomato paste
1 quart tomatoes with juice (I used my home canned)
0r use 1- 28 oz store bought
Parmesan cheese (shaved)
Preheat oven to 325 degrees
Salt and pepper both sides of the chuck roast 
In a large stock pot over medium high heat drizzle the canola oil on the bottom and sear the roast on both sides for 1-2 minutes till brown; remove roast and set aside.
Lower heat to medium and add the chopped onion and garlic to the pot and cook for 1-2 minutes. Add the beef broth and bay leaves; simmer for 3-5 minutes. Stir in the tomatoes, tomato paste and spices; return the roast to the pot; cover and braise in the oven for 2-2 1/2 hours till the meat is tender and falls off the bone. 
Serve on a large platter over pasta with shaved parmesan cheese and fresh chopped flat leaf parsley or place the whole pot on the table with a large bowl of your favorite pasta for everyone to help themselves.
Serves 8-10
ENJOY!


A New Creation… Read More »