Mac and Cheese Primavera | The Pioneer Woman | Food Network
Springtime or not, this cheesy mashup on pasta primavera will be a big hit with the whole fam.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Mac and Cheese Primavera
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 30 min
Active: 30 min
Yield: 6 servings
Ingredients
1 pound medium pasta shells
2 tablespoons salted butter
2 tablespoons olive oil
1 cup small broccoli florets
2 scallions, sliced, whites and green parts separated
2 cloves garlic, minced
1 bunch asparagus, cut into 2-inch pieces
1 small red bell pepper, diced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup dry white wine
2 cups whole milk
1/2 cup heavy cream
1 cup frozen peas
1 cup shredded fontina cheese
1 cup shredded white Cheddar
2 teaspoons cornstarch
Directions
Cook the pasta according to the package instructions. Drain and set aside.
Heat the butter and olive oil in a large pot over medium-high heat. Add the broccoli, scallion whites, garlic, asparagus and bell pepper. Season with the salt and pepper and cook, stirring, for 3 minutes. Splash in the wine and allow it to reduce for 1 minute. Add the milk and cream and continue to cook until warmed through. Stir in the peas.
Toss together the fontina, Cheddar and cornstarch in a bowl.
While stirring the sauce, sprinkle in the cheese mixture. Stir until the cheese is completely melted. Bring to a simmer and allow the sauce to thicken, about 1 minute. Add the pasta and stir until well combined. Taste and adjust the seasoning to taste. Garnish with the reserved scallion greens.
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Mac and Cheese Primavera | The Pioneer Woman | Food Network
Stuffed Shells with Ricotta and Spinach Recipe ~ Noreen's Kitchen
Greetings! Tonight I am making some stuffed Italian shells. I was recently asked if I had a good recipe for these by a subscriber. This is similar to how my mom made them but I have added the spinach and the Portabello mushrooms. My mushrooms were some that I had dehydrated this past summer. I got them for 50 cents a package on the vegetable clearance rack and that was a deal that was too good to pass up. I have lots of dehydrated mushrooms so I may as well use them. I re-hyrated them in about 2 cups of boiling water and then squeezed them dry and chopped them, I also thawed a frozen box of chopped spinach and then squeezed it dry though a colander and some paper towels. This dish may take a little bit of preparation and effort, but in the end, you will have a lovely meal you made yourself and you won't have to buy the frozen stuffed shells. You never know what they put in that stuff anyway.
Eat these by themselves or along with some sausage or meatballs and a salad and some bread and you have a great home cooked meal.
This recipe actually makes enough to fill two of the foil pans that I used. I put the extra shells in a pan, stuffing side up without any sauce and placed them in the freezer until they were solid. The next day I took them out of the pan and placed them in a zip top freezer bag for easier storage. The next time I need a quick meal on a busy night, all I have to do is place those frozen shells in a pan with some sauce and some cheese and toss a salad and voila', dinner is served in about 30 minutes!
I hope you try this and I hope you enjoy it! As always, Happy Eating!
Vegetable Stuffed Shells | Giada De Laurentiis
We'll never sacrifice hearty, flavorful food in lieu of juice cleanses or fasts - it's just not our thing - but we do love a healthier take on a classic, like stuffed shells. This version is loaded with veggies, goes easy on the cheese, and in Italian tradition, features lentils (which not only bring good luck in the new year, but healthy fiber too!).
The star of this dish is really the sauce the shells cook in. We start with Hunt's San Marzano-style tomatoes, crushed by hand - and simmer them away with olive oil, veggies and basil to make a super flavorful pomodoro. The tomatoes lend a wonderful natural sweetness, and thanks to their tender texture and with the skin steam-peeled off, it blends up amazingly into a silky smooth sauce.
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Stuffed Shells with Pesto Cream Sauce | Chef Lorious
Stuffed Shells with Pesto Cream Sauce is one of my family's favorite meals. My kiddos especially love stuffed shells and they just can't get enough of them. These are easier to make than you think, and they are rich, decadent and full of flavor. Enjoy!
Printable recipe here:
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