this is so good ^__^ Stuffed Shells with Arrabbiata Sauce 12 ounces (1 box) jumbo pasta shells (approximately 36 shells) 2 tablespoons olive oil, plus extra for greasing baking sheet 6 ounces thinly sliced pancetta, diced 2 teaspoons dried crushed red pepper flakes 2 garlic cloves, minced 5 cups marinara sauce 2 (15-ounce) containers whole milk ricotta cheese 1 1/3 cups grated Parmesan 4 large egg yolks 3 tablespoons chopped fresh Italian parsley leaves 3 tablespoon chopped fresh basil leaves 1 teaspoon chopped fresh mint leaves 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1 cup shredded mozzarella cheese Lightly oil a 12 by 9 by 2-inch baking dish and set aside. Lightly oil the baking sheet and set aside. Partially cook the pasta shells in a large pot of boiling salted water until slightly tender but still quite firm to the bite, about 4 to 6 minutes. You will continue cooking the shells in the oven after they have been stuffed. Using a slotted spoon, drain pasta shells and place on oiled baking sheet, spreading them out so that they don't stick together and allow to cool. Heat the oil in a heavy medium saucepan over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the red pepper flakes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce. Bring the sauce to a simmer, stirring often. In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, mint, salt, and pepper. Set aside. Preheat the oven to 350 degrees F. Spoon 1 1/4 cups of the sauce over the prepared baking dish. Fill the cooked shells with the cheese mixture, about 2 tablespoons per shell. Arrange the shells in the prepared dish. Spoon the remaining sauce over the shells, then sprinkle with the mozzarella. Bake in the lower third of your oven until the filling is heated through and the top is golden brown, about 25 to 30 minutes. for more great recipes go to http://web.foodnetwork.com/food/web/sear鈥?/a>|||Yes, Spaghetti Carbonara|||has to be carbonara!!!|||spaghetti carbonara. ^___^|||Shrimp Scampi Over Linguine (or Angel Hair) 1 pound dried linguine 1/4 cup (1/8 lb.) butter 2 tablespoons olive oil 1 1/2 pounds shrimp (35 to 40 per lb.), peeled (tails left on), deveined, and rinsed 2 tablespoons minced garlic 3/4 teaspoon hot chili flakes 1/4 teaspoon fresh-ground pepper About 1/4 teaspoon salt 1 cup dry white wine 2 cups lightly packed fresh basil leaves, slivered In a 6- to 8-quart pan over high heat, bring about 4 quarts water to a boil; add linguine and cook, stirring occasionally, just until tender to bite, 6 to 8 minutes. Drain pasta, reserving about 1/3 cup cooking liquid; return pasta to pan. Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, melt butter with olive oil. Add shrimp, garlic, chili flakes, pepper, and 1/4 teaspoon salt; stir for 2 minutes. Add wine; stir often until shrimp are opaque but still moist-looking in center of thickest part (cut to test), 3 to 4 minutes longer. Stir in basil. Pour shrimp mixture into pan with cooked pasta; mix gently. If mixture is too dry, add reserved pasta-cooking liquid. Divide evenly among four wide, shallow bowls. Add salt to taste. If desired, serve scampi with grated parmesan cheese, to taste.|||Linguine with White Clam Sauce|||CHICKEN AND BROCCOLI ALFREDO 4 to 5 cups broccoli florets (from about 1 large bunch) 2 tablespoons olive oil 4 skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips 1 large red bell pepper, thinly sliced 1 2/3 cups whipping cream 1 1/2 cups grated Parmesan cheese 1/2 cup grated Monterey Jack cheese 3/4 pound penne or mostaccioli, freshly cooked Steam broccoli florets until just tender, about 3 minutes; set aside. Preheat broiler. Butter 13x9x2-inch broilerproof baking dish. Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high. Working in batches, saut茅 chicken strips until just cooked through, about 4 minutes. Transfer chicken strips to bowl. Add sliced red bell pepper to Dutch oven and saut茅 until just tender, about 5 minutes. Add whipping cream, 1 cup grated Parmesan cheese and all of Monterey Jack cheese. Simmer until sauce thickens slightly, about 5 minutes. Add chicken strips and any juices in bowl to sauce. Add freshly cooked pasta and steamed broccoli florets and toss until sauce coats mixture, about 3 minutes. Season to taste with salt and pepper. Transfer pasta mixture to prepared baking dish. Sprinkle remaining 1/2 cup grated cheese over. Broil until just golden on top, about 3 minutes, and serve. Serves 4.|||Baked ziti with shrimp|||Spaghetti con vongole (clams) The sauce is just delicious. I live in Italy and seafood pasta is my favourite. Want any recipes, I have loads.|||Crab salad|||I don't know if it's the best, but it's simple, delicious, and satisfying. In a saucepan, saute, garlic, finely diced onion, and chopped roma tomatoes in olive oil for about 3 or 4 minutes. Add fresh chopped basil and a pat of butter. Toss with linguini or fettucini. This is called a light pomodoro. Use plenty of diced tomato, but no tomato sauce or puree.. you want the tomato flavor, but with the olive oil coming through.

火车采集器