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Home made Ricotta Cheese, Arugula and Mushroom Stuffed Shells

August 27, 2018

I used my carbon steel pan this time for my stuffed shells and I am so glad I did, besides the fact it just looks pretty cool and the shells fit in perfect plus the sauce didn't boil over so it all worked out great. I really do like how they look like a flower though. Of course you can stuff them with just about anything you like I usually start off with Ricotta that I make it, it's so easy to do and really does taste great. I had Mushrooms and Arugula so that is what I used. Made Grandma Marie's sauce and what a dish. Add what you like and be creative and just cook and enjoy.

 

 

 

 

 

 

 

 

 

 

 

 

Grandma Marie's Sauce

Ingredients

1 Medium Onion (Chopped)

4 Garlic Cloves or more (Minced)

1-2 teaspoons Red Chili Seeds

3-15oz cans Tomato Sauce

1 Can Tomato Paste

1 Can Cubed Tomatoes

Salt to taste

Olive Oil

2- Italian Sausage ( optional ) I like to use the hot Sausage

Making the sauce

 

Pour a Tablespoon or so of the Olive Oil into large pan and saute the Onion and Garlic for a few minutes if you are adding the Italian sausage do it now and then add the chili seeds, please do not burn, keep the heat low to medium.

 

Add the Tomato Sauce, Cubed Tomatoes, Paste and salt to taste. Cook on low heat (simmer) for 2 hrs. 

 

 

The Ricotta Cheese

 

If I really want Ricotta I have to make it. Remember I'm in the Jungle.  It's so easy and so good. Sometimes I will add in basil or pepper or even Jalapenos. I always like it hot. This time it's just the simple and the beautiful. We do have a market, and now and then Ricotta Cheese. Come on now nothing better than homemade. I use this in my stuffed shells. 

Reciepe is from cookingformyfamily.com

Ingredients

1 gallon milk

1 Cup heavy cream

5 Tablespoons lemon juice (or vinegar in a pinch)

1teaspoon salt

 

You will also need Cheesecloth

 

Instructions

Put the gallon of milk in a large sauce pan with the cream and the salt. Bring it all to 190 degrees as you stir, you will need a small instant read thermometer. When it reaches 190 take the pan off the heat and quickly add the lemon juice all at once, stir once. Let it set about 10 min. Pour into cheese cloth lined strainer and let it set for 15min. Squeeze out excess moisture and wrap in the cheese cloth and put in fridge. Or if your like me, I love it warm on toast.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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