We are Family

I apologize for the delay, I still haven't figured out how to blog during work hours without feeling completely guilty. But now I am sitting in Plato's Closet, while 2 college girls rummage through 5 bags of my clothing, judging my style and taste and trying to give me as little cash back as possible. Most people are staring at my strangely, that not only do I own a computer, but I choose to bring it out in public with me and am now blogging while I sit on a questionably sanitary leather couch. Remind me to shower as soon as I get home.


I was lucky to go home last weekend and cook Sunday dinner for my family. It is strange to work out of my Mother's kitchen, all her things have moved around since I have lived there, so sometimes it is an Easter egg hunt just to cook dinner. I was at a loss for what to cook, but a quick text to This Guy I Know solved all my problems, "stuffed shells, hands down", who can really argue with that?


I ran to Publix (in my Mother's cute little red VW convertible, top down), which is the Harris Teeter of South Florida, and was pleasantly surprised at my shopping experience, except for the 3 men above 65 who separately complimented me on my car! After politely thanking the dirty old men, I gathered up the following:


1 box of large shell pasta
1 16oz jar of Ricotta cheese
2 cups of Italian Mix cheese
1 box frozen spinach
1/2 pound ground Sausage
1 jar Alfredo Sauce
1 jar marinara
1 package fresh asparagus
1 small package Goat Cheese


Stuffed Shells Two Ways

Stuffed shells are one of those dishes that you really can't screw up, whatever you like, mix it in some ricotta and then stuff the shells, you can't go wrong!

1. Start your pasta in boiling water, cook until al dente. Pre-heat your oven to 350.

2. I split my Ricotta into two pots, my family can be picky (My Dad refuses to eat anything green), so I planned on making one spinach filling and one sausage filling. I let the ricotta cook on medium low, to soften up.

3. Add a cup of the Italian shredded cheese to each pot, you could also substitute just mozzarella here, let it melt and combine with the ricotta.

4. Cook the spinach and drain it completely! I will always be amazed at how much water frozen spinach can hold, insane.

5. Brown the sausage in a separate pan.

6. Here is where I start to throw random things into the pot...I like to add fresh chopped garlic, salt, pepper, some parsley, Parmesan cheese and a little Garlic & Herb cream cheese (Boursin, Alouette or Pub Cheese works great).

7. Mix the spinach into one pot and the sausage into the other.

8. Drain the pasta shells very well, some water will hide in the shells, make sure you get it out!

9. Let the pasta cool. You have to pick them up to stuff them and it is not fun to do while they are scorching hot.

10. While you are waiting for the pasta to cool, set up a stuffing station. I used two 8x8 casserole dishes, in the bottom of one, I covered with some marinara, the bottom of the other, Alfredo sauce.

11. Stuff your shells with the filling and then line them up in the casserole dishes.

12. Put your shells in the oven for about 15-20 minutes, just to let them get nice and bubbly.

Roasted Asparagus w/ Goat Cheese Sauce

1. Trim your asparagus to take off the woody ends.

2. Heat up some olive oil and a little butter in a pan.

3. Saute the fresh asparagus in the oil/butter and garlic. Season with S&P to taste.

4. In a small sauce pot, melt the Goat cheese on medium low.

5. Once melted, whisk in either milk or white wine until the sauce is the consistency you like.

6. Your asparagus should be done now, take it off the heat and serve with the sauce.

The final product!

My family seemed happy, so I guess that is all that matters! Enjoy!