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Broccoli Stuffed Shells

January 25, 2010 by keith snow Leave a Comment

Created By: Chef Keith Snow

Description:

A great way to get more nutrition by using broccoli in the stuffed shells.

Ingredients:

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16 jumbo pasta shells
2 tablespoon extra-virgin olive oil
1 pound mushrooms
1 red onion
3 clove garlic cloves
1/2 cup red wine or chicken broth
1 large head broccoli
2 teaspoon fresh herbs.
1 1/2 cup (12 ounces) whole milk ricotta cheese
1/2 cup (2 ounces) Romano cheese,. the real stuff
1 1/2 cup tomato sauce

Directions:

1. Cook shells according to package directions. Drain.
2. Preheat the oven to 350ยฐF (180ยฐC).
3. Warm oil in a large skillet over medium heat. Add mushrooms, onion, and garlic. Cook 5 minutes, or until mushrooms are tender but not limp. Add wine or broth, broccoli, and Italian seasoning. Simmer 15 minutes, or until broccoli is tender and liquid is absorbed. Remove from heat and stir in ricotta and Romano.
4. Stuff shells with broccoli mixture. Spread a thin layer of sauce over bottom of a 13″ x 9″ (32.5 x 23-cm) baking dish. Arrange shells in dish and top with remaining sauce. Bake 15 minutes, or until heated through.

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Filed Under: Entree, Ethnic Recipes, Pasta Recipes, Vegetarian Tagged With: Broccoli, chicken broth, garlic, jumbo pasta shells, mushrooms, red onion, red wine, ricotta cheese, romaine cheese, tomatoe sauce

Paparadelle with Spring Peas and Wild Mushrooms

January 4, 2010 by keith snow Leave a Comment

This seasonal homemade pasta dish with spring peas, wild mushrooms and ricotta cheese is the perfect dish for spring. The whole wheat pasta retains it texture to produce a very al dente fresh pasta dish….

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Filed Under: Budget Friendly, Entree, Ethnic Recipes, Pasta Recipes, Spring, Vegetarian Tagged With: kashi, mushrooms, pasta, peas, ricotta cheese, Spring

Asparagus Mushroom Pie

December 9, 2009 by keith snow 4 Comments

Asparagus Mushroom Pie

Delicious asparagus recipe made with fresh ricotta cheese, Gruyere cheese and several types of wild mushrooms, all baked into a nice crust.
…

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Filed Under: Appetizers, Baking, Budget Friendly, Entree, Spring, Vegetarian Tagged With: asparagus, eggs, gruyere cheese, mushrooms, parmesan, ricotta cheese, thyme, white wine

Eggplant Rollatini

November 30, 2009 by keith snow Leave a Comment

eggplant rollatini

A very warming comfort food that can be sophisticated enough for a dinner party or just as well as a week day meal. The rich cheese filling in contrast to the slightly bitter eggplant is a perfect pairing and …

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Filed Under: Entree, Fall, Spring, Summer, Vegan, Vegetarian, Winter Tagged With: basil, eggplant, nutmeg, parmesan, provolone, red pepper, ricotta cheese, Tomatoes

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