A Taste of Italy

This post was inspired by The Blonde Abroad and her Recipes Around the World series since the beginning of quarantine.

Since the beginning of quarantine I have found myself spending loads of time in the kitchen doing one of the things I love most in this life: cooking and baking for those I love.

Although I have titled this post “A Taste of Italy” please understand it’s really just all things pasta! *wink wink*

Here are two of my favorite recipes: Stuffed Shells with “my sauce” inspired by Giada De Laurentiis with a little twist and Homemade Macaroni and Cheese a la moi.

Stuffed Shells with “my sauce”

Ingredients

Stuffed Shells

• 12 oz box Barilla jumbo pasta shells
• 3 T EVOO
• 1/2 large yellow onion, chopped
• 3 cloves garlic, minced
• 1 lb ground turkey
• 1/2 t salt + 1/2 t
• 1/4 t black pepper + 1/4 t
• 8-10 oz pkg frozen artichokes, thawed and roughly chopped
• 15 oz container of ricotta
• 3/4 c parmesan, grated
• 2 eggs, lightly whisked
• 1/4 c fresh basil leaves, chopped
• 2 T fresh flat-leaf parsley, chopped
• 5 oz fresh mozzarella, grated

“my sauce”

• 1/4 c EVOO + 2 T
• large yellow onion, chopped
• 3 garlic cloves, minced + 2 cloves, minced
• 3 celery stalks, chopped
• 3 carrots, peeled and chopped
• 1/2 t salt
• 1 t black pepper
• 2 28 oz cans crushed tomatoes
• 3 dried bay leaves
• 1/2 – 1 c white sugar
• 1-2 T Italian leaves
• 6 oz pancetta, sliced and roughly chopped
• 2 t crushed red pepper flakes

Directions

Stuffed Shells

1. Bring large pot of salted water to a boil over high heat. Add the jumbo shells; partially cook until tender, but firm; stirring occasionally, about 4-5 minutes. Drain.
2. In a large skillet, heat EVOO over medium-high. Add onions and garlic, cooking for about 3 minutes until onions are soft and beginning to brown. Add the ground turkey, 1/2 t salt and 1/4 t black pepper continuing to cook, stirring occasionally, until slightly golden and cooked through. Add artichoke hearts, stir to combine, remove from heat and cool.
3. In a large bowl, combine cooled turkey mixture with the ricotta cheese, parmesan cheese, eggs, basil, parsley and the remaining salt and black pepper. Stir to combine.
4. To stuff the shells, once you have made “my sauce,” spread 1 c of sauce on the bottom of a 9×13 baking dish. Hold a shell in the palm of your hand and stuff it with a large spoonful of the turkey mixture. Place stuffed shells one by one into the prepared baking dish. Continue stuffing the shells until there is no more stuffing. Pour the remaining sauce on top of the shells and top with grated mozzarella.
5. Bake 20 minutes on 400 degrees F.

“my sauce”

1. In a large pot, heat 1/4 c EVOO over medium-high heat.
2. Add the onions and 3 garlic cloves, sautéing until translucent, about 10 minutes.
3. Add celery, carrots, salt and black pepper. Sauté another 10 minutes or so until vegetables are soft.
4. Add tomatoes, bay leaves, sugar and Italian leaves, simmering uncovered over low heat for an hour or two.
5. Remove and discard the bay leaves.
6. In a small sauce pan, heat remaining 2 T EVOO over medium heat.
7. Add the pancetta and sauté about 5 minutes.
8. Add the remaining garlic and sauté for 1 minute.
9. Add pancetta mixture to the large pot of sauce along with the red pepper flakes.
10. Let simmer for 30 minutes and remove from heat.

Homemade Macaroni and Cheese

Ingredients

• 16 oz box Barilla or De Cecco Ditali
• 6 T unsalted butter + 4 T
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• 1 t crushed red pepper flakes
• 6 oz pancetta, sliced and roughly chopped
• 1/3 c all purpose flour
• 2 c heavy cream
• 2 c whole milk
• 1 1/2 c Swiss cheese, shredded
• 2 c Gruyere cheese, shredded
• 2 c Monterey Jack cheese, shredded
• 1 1/2 c Panko
• 1/2 c parmesan cheese, grated
• 1 T fresh parsley, chopped

Directions

1. Preheat oven to 350 degrees F.
2. Bring large pot of salted water to a boil over high heat. Add the Ditali, cook one minute shy of al dente according to the package instructions. Drain and drizzle with EVOO.
3. Heat a large skillet over medium heat and melt 6 T of unsalted butter.
4. Add the onion and garlic, sautéing until the onion is translucent.
5. Add the red pepper flakes and pancetta, sauté for about 5 minutes.
6. Add the flour, whisk to combine, cooking for 1 minute.
7. Add the heavy cream and the milk, whisking to combine.
8. Add 2 c of cheese at a time, allowing each cup to melt, saving and setting aside 1/4 c of each: Swiss, Gruyere and Monterey Jack.
9. Add the cooked pasta to the sauce, stirring until coated evenly.
10. Pour 1/2 of the mac and cheese mixture into a buttered 9×13 or other baking dish of your choice. Sprinkle with remaining 3/4 c of cheese. Add remaining mac and cheese.
11. In a small bowl mix together 4 T of melted butter, Panko, parmesan cheese and fresh parsley. Top macaroni with panko mixture.
12. Bake until bubbly and golden brown, about 30 minutes.

Comment below if you try either of these recipes! X