Tasty Tuesday: Stuffed Shells and Cheese - New and Improved

I have had this as a staple or at least easy reoccurring meal on our menu for years I suppose.  I first tried a recipe out of my sister's 30 Day Gourmet Big Book of Freezer Cooking.  I stayed pretty loyal to this for years.  Great recipe and easy to freeze and have on hand.  However, we moved a few times and during one of those moves the recipe book was packed up and I looked for a similar recipe.  Instead I found myself meshing together recipes I found to make one I really like.  And my kids love it too.

Stuffed Shells and Cheese

1 package of large pasta shells
3-4 cups of spinach leaves, chopped
24 oz cottage cheese (or ricotta but I've always used cottage cheese)
1 C mozarella
2/3 C Parmesan cheese (I used a mix of Grated Parmesan cheese and the more authentic type); reserve some for topping
1 egg
1 Tbsp Basil, finely chopped
1 tsp Salt
1/2 tsp Pepper
Jar of marinara sauce (can substitute other spaghetti sauce in a pinch but Marinara is the best)

• Preheat oven to 375* F.  Boil water in a large pot and cook your pasta shells until they are al dente (cooking time is usually marked on the package).

• While pasta is cooking begin mixing together your cheese filling.  Stir together cottage cheese, spinach, cheese, egg, basil, salt and pepper.  

• Pour a layer of marinara sauce into an 9x13 inch 3 qt  pan.  Drain your shells once cooked.  I usually rinse them with cold water to help with handling.  Stuff each shell with a generous spoonful of the cottage cheese mixture.  Place them on top of the marinara sauce in the baking dish.  Pack them in tightly to make room for all shells you can.  

• Cover with the remaining sauce and then top with aluminum foil.  Back for 20-25 minutes before removing foil and topping with reserved cheese.  Bake an additional 10-15 minutes until cheese is melted and sauce begins to bubble.  Serve warm. 

Tasty Tuesday: Yaki Soba

A few months before I met my husband I went to visit my sister in Japan.  She was teaching English there to students.  It was a wonderful trip and I enjoyed being with my sister in this culture she loved (and still loves) so much.  During my stay we enjoyed lots of different food:  ramen, a rotating sushi bar, gyoza/fried dumplings, homemade Chinese food from one of her friends,etc.

My sister has since returned home and shared a few recipes with us that we love.  Yaki Soba is one of our favorites.  It is so simple to make and only dirties one pan.  My kids ( 7 year old girls and a 3 year old boy) all enjoy it as well so I'd call it kid-friendly.

We use the entire package of Yaki Soba noodles in our recipe and it usually feeds 2-3 adults and our 3 kids.  You can usually find the noodles in the Asian area of your grocers produce or refrigerated area next to wanton wrappers, tofu and the like.  We also find our bag of shredded broccoli slaw in this area.  We originally used philly steak meat from the freezer section at Walmart but recently I've been using Steakums and find it works just as well and then I don't have to make a trip to Walmart for groceries.

Yaki Soba

1 package of Yaki Soba
1 package of broccoli slaw
1/2 package of Steakums
vegetable oil or oil of your choice
water

Directions
Heat about 1-2 tablespoons of oil in a large pan.  Once the oil is hot then throw in your broccoli slaw and saute it until the slaw is slightly tender.  While the slaw is cooking open your package of yaki soba and pierce the individual packages you plan on using.  Remove the sauce packets and place them to the side.  Place the pierced yaki soba in the microwave for 1 minute.  Remove the noodles from the microwave and packaging and place into the pan with the broccoli slaw.

Next sprinkle the sauce packets over the top of the noodles.  Place 1 and 1/2 cups warm water into the pan over the top of the sauce.  Stir the slaw and noodles together being careful not to break the soft noodles.  This mixture should be simmering.  When the noodles and slaw are mixed together, push them to one side of your pan.  Allow the sauce to come to the empty side.

Break apart your frozen meat and place it into the bubbling sauce on the empty side.  Stir this side until the meat is browned.  Once the meat is cooked after a few minutes then mix all of the ingredients together.  Serve hot and enjoy.

We have served this with egg rolls on the side and more non-traditionally with kielbasa sausage or bread.  But generally we eat it on it's own.

We had some bread ends to use so we did buttered toast on the side this time.