Noodles with Mushrooms and Lemon Ginger Dressing Recipe

Noodles with Mushrooms and Lemon Ginger Dressing

Posted by Jaden Hair of Steamy Kitchen on May 24, 2009

Filed under Pasta, Quick, Vegetarian

Please welcome guest author Jaden Hair of the ever-so-Steamy Kitchen. ~Elise

Because I'm the resident foodie here in my neighborhood, I'm usually the one hosting dinner parties. And that's totally fine by me because of all the recipe development and testing that I have to do every week. I'd rather feed my friends than to see all the food go to waste. But sometimes, the recipe development goes awry and the dish just fails. Yes, so bad it would ruin my rep as the kitchen superstar. In those moments, I whip out my never-fail-save-my-dinner-party dish. Of course, I hide all evidence of the earlier recipe disaster in the trash.

So, what's that dish? Well, honestly it's not even MY recipe, it's part of a recipe from Heidi's 101 Cookbooks blog called Otsu. I've committed to memory the lemon-ginger dressing that's in the Otsu dish and use it for everything - tossed with warm noodles, drizzled on roasted cauliflower, as a salad dressing and even to top grilled fish. Yes, it's that good.

I've left the recipe really flexible for you - in case you want this as your emergency back-up dish too! In this dish, I used some really nice Japanese shimeji mushrooms, but you can use any type of fresh mushrooms that you want, even thinly sliced button mushrooms. The pasta that I used in the photo is dried Japanese udon noodles, but standard dried spaghetti is just as good. For the fresh herbs, just use what you have either growing in the garden or bagged in the refrigerator.

Ingredients

Lemon Ginger Dressing

• 3/4 teaspoon Asian chlli powder (or cayenne)
• Grated zest of 1 lemon
• 1 tablespoon freshly squeezed lemon juice
• 1 inch section of ginger, peeled and grated
• 1/4 cup rice vinegar
• 1/3 cup soy sauce
• 1 tablespoon honey
• 1 tablespoon toasted sesame oil
• 3 tablespoons olive oil

The Noodles

• 9 ounces dried noodles (spaghetti, linguine, udon, soba)
• 7 ounces fresh mushrooms (enoki, shimeji, sliced button, sliced shitake)
• 1 1/2 tablespoons butter
• 1 tablespoon minced fresh herbs (parsley, green onion, cilantro or basil)
• 1 tablespoon sesame seeds

Method

1 Make the dressing by combining all ingredients, except for the sesame oil and olive oil in a food processor or hand blender. Run the blender for a few seconds, until all ingredients are combined. With the machine running, drizzle in the oils.

2 In a pot, cook the dried noodles according to the package instructions. Drain and set aside.

3 Heat a frying pan over high heat. Add the butter and when the butter starts bubbling, add the mushrooms. Saute the mushrooms for 2 minutes.

4 In a large bowl, toss the cooked noodles with the mushrooms, fresh herbs, sesame seeds and some of the dressing (to taste.)

Serves 4.

Japanese noodles with mushrooms photo by Jaden Hair.

Chocolate Ganache Torte Recipe

source:Simply recipes


Another wonderful recipe from Simple recipes

Chocolate Ganache Torte

Posted by Elise on May 15, 2009

Filed under Dessert

First posted in 2004, but now with photos! Enjoy. ~Elise

This over-the-top chocolate torte flourless cake recipe comes here by way of my friend Rob Kent, who is famous among his friends for showing up at various birthday parties and special events bringing what is affectionately known as "Death by Chocolate". I can only handle eating a piece of Rob's Chocolate Ganache Torte once every few years. It serves at least 20, so it's a great dessert to make for a gathering. Think giant chocolate truffle, in a chocolate cookie pecan crust, covered with a caramel sauce.

Ingredients

The Shell

• One box “Nabisco’s Famous” chocolate wafers, or your favorite chocolate nut cookies
• 2/3 cup pecans
• Melted butter (1/4 cup or less)
• 9 inch spring-form pan

The Filling

• 1 1/2 to 2 pounds of the best available semi-sweet or bittersweet chocolate, well chopped into small pieces (use brick chocolate, not chips)
• More melted butter (up to one stick or 1/2 cup)
• 1 cup (or more) heavy whipping cream

The Sauce

• Melted butter (one stick, a 1/2 cup, or a bit more)
• Cane sugar (a pound or less)
• Heavy whipping cream (1 cup - or more)

Method

1 Prepare the crust. Chop/process the wafers and pecans until fine, add enough melted butter to press this into the spring-form pan (along the bottom and halfway up the sides). Bake in oven at 350°F for 20 minutes, put aside.

2 While the crust is baking, prepare the filling. In double boiler melt the butter and then add the chocolate. When chocolate is swirl-able, slowly add the whipping cream, stirring slowly, until mixture is blended and smooth. Pour mixture into the prepared shell. Refrigerate for at least four hours.

3 Prepare the sauce before serving (the sauce, served warm, should accompany the torte, served cold.) Melt butter over fairly high heat. Add sugar until saturated (the heat must be high enough for the sugar to dissolve; when no more will dissolve, the solution is saturated). Stirring only occasionally, let the mixture “burn” just enough to turn into a rich caramel. Add the cream, stirring briskly until well blended and smooth. Strain if necessary for smoothness.

One nine-inch torte has been known to serve twenty adults, so be careful...

Note from Rob:
This torte was conceived by Freshfields restaurant in West Cornwall, CT. Astoundingly, they give away recipes, and I was merely brave enough to have asked for it. - RHK

Links:
Michael Ruhlman writes about ganache

Smoked Salmon, Dill, and Goat Cheese Quiche Recipe

Smoked Salmon, Dill, and Goat Cheese Quiche

Posted by Elise on May 6, 2009

Filed under Breakfast and Brunch, Egg

One of my favorite recipes on this site is the smoked salmon and goat cheese toasts; I just love the blending of flavors of the herbed goat cheese, the salmon, and lemon zest on crunchy buttered toasts. When trying to come up with a good quiche to serve for a Mother's Day brunch, I spied some smoked salmon in the fridge and here you have it - an appetizer morphed into a custard. Fresh dill is added because, well, dill just tastes good with salmon. But feel free to use another favorite herb if dill's not your thing. For the filling, I followed Michael Ruhlman's basic ratio for quiche filling, which is essentially 1/2 cup of milk or cream for every large egg. This produces a delicate, creamy custard for your quiche. If you want something sturdier, feel free to add another egg. We like it as is. In fact, when I asked if my mother or father thought it could use another egg, I got a clear "it's perfect as it is, don't mess with it." High praise from those two!

Do you have any particularly favorite quiche combinations? If so, please let us know about it in the comments.

Smoked Salmon, Dill, and Goat Cheese Quiche Recipe

Ingredients

• 1 recipe pie dough (see Pâte Brisée recipe)
• 1 Tbsp olive oil
• 4 medium shallots, thinly sliced (about 1/2 cup)
• 4 ounces smoked salmon, chopped
• 4 ounces goat cheese, crumbled
• 3 large eggs
• 1 cup milk
• 1/2 cup cream
• 2 Tbsp chopped fresh dill
• 1 teaspoon lemon zest
• 1/8 teaspoon freshly ground black pepper

Method

1 Roll out dough into a 12-inch circle. Place it into a 10-by-1 1/2-inch round tart pan (with or without a removable bottom), pressing dough into corners. Place in freezer to chill for 30 minutes.

2 Preheat oven to 350°. Line pastry with aluminum foil or parchment paper, pressing into the corners and edges. Fill at least two-thirds with baking weights - dried beans, rice, or ceramic or metal pie weights. Bake first for 15 minutes, remove from oven and let cool a few minutes. Carefully remove aluminum foil or parchment paper and weights. Poke the bottom of the pie pan with the tongs of a fork (fork holes are for any air to escape) and return to oven. Bake for an additional 10 minutes or until just lightly golden. Place on a wire rack to cool while

Coleslaw

fonte:Simply recipes

Southwestern Coleslaw

If the seasoned rice vinegar adds too much sweetness for your taste, sprinkle in a little lemon juice. If you are using unsweetened rice vinegar, to get the right balance of acidity and sweet, sprinkle a little sugar over the salad and toss.

Ingredients

• 4 cups thinly sliced cabbage (about 1/3 to 1/2 cabbage)*
• 1 carrot, grated
• 2 radishes, thinly sliced
• 1 green onion, thinly sliced
• 1/4 cup (packed) fresh cilantro, chopped
• 1 Tbsp olive oil
• 1 Tbsp seasoned rice vinegar (or plain rice vinegar with added sugar to taste)
• Salt and freshly ground black pepper to taste

* a mandoline will make slicing cabbage much much easier than using a knife.

Method

Combine cabbage, grated carrot, radish slices, cilantro, onions in a serving bowl. Add the olive oil and toss to coat. Then add the seasoned rice vinegar, and salt and pepper to taste.

Serves 4.

Pecan Meringue Cookies Recipe

fonte:Simply recipes

Pecan Meringue Cookies

Posted by Elise on Apr 11, 2009

From the recipe archive, Happy Easter! ~Elise

A reader of Simply Recipes recently left a comment on our Pavlova recipe with a recipe for what she calls "Easter Cookies" (called "Resurrection cookies" by another reader). The commenter, Linda, describes them as a meringue cookie with pecans that you put into a 300°F oven the night before Easter, turn off the heat, and go to bed. The next morning you wake up to sweet, light clouds of pecan fluffiness. I adjusted the recipe a little, based on what I learned from Shuna's egg whites class. They are delightful little clouds, and quite sweet. Thank you Linda!

Pecan Meringue Cookies Recipe

Notes on working with egg whites. Before you start, remove eggs from refrigerator and let them come to room temperature. (A couple of hours will do, or if you are rushed for time, immerse them in warm water for 10 minutes.) Make sure that all bowls, hands, and utensils that might touch the eggs are clean and free from oils. To separate the eggs, crack them in half and gently move the yolk from one egg shell half to another, allowing the egg white to drip down into a clean container.

Ingredients

• 1 cup whole pecans (preferably lightly roasted - 8-10 min at 250°F)
• 3 egg whites
• Pinch salt
• 1 cup sugar
• 1 teaspoon vinegar

Method

1 Preheat oven to 300°F.

2 Place pecans in zipper baggie and beat them with a wooden spoon to break into small pieces. Set aside.

3 Put egg whites into a standup mixer bowl. Add salt. Start the mixer speed on low, gradually increasing the speed until soft peaks start to become visible and the egg white bubbles are very small and uniform, about 2 to 3 minutes.

4 Increase the speed to medium-high, and slowly add the sugar to the egg whites. Continue to whip the eggs and sugar for a few minutes. Then add the vinegar to the bowl. Increase speed to high and whip the egg whites until they fluff up and become glossy, and stiff peaks form when the whisk is lifted, 4-5 minutes.

5 Using a rubber spatula, gently fold in the pecan pieces. Drop by teaspoons onto a cookie sheets that have been lined with parchment paper or Silpat.

6 Put the cookies sheet in the 300°F oven, close the door and turn the oven OFF. Leave them in the oven overnight. In the morning they should be ready - crisp on the outside, light and airy on the inside. If they are a little marshmallowy or chewy on the inside in the morning, just let them dry out for a few more hours.

Makes 12-24 cookies, depending on the size.

Links:
Egg Whites and Sugar Combine in Traditional Easter or Passover Meringue - from the Boston Globe.

Homemade Buttermilk Ranch Dressing Recipe

Source:Simply recipes

Homemade Buttermilk Ranch Dressing

Posted by Elise on Mar 27, 2009

Did you know that ranch dressing is the number one most popular type of salad dressing sold in America? Overtaking even the omnipresent Italian. According to Robb Walsh of the Houston Press Ranch likely got its start as buttermilk dressing, a cowboy favorite because buttermilk was widely available in the early part of the last century. Ranch dressing is essentially a buttermilk mayonnaise dressing spiffed up with herbs. It was popularized by Clorox, when they figured out a way to make their Hidden Valley brand shelf stable. (According to Slate, the dressing is shelf stable to 150 days or about 5 months. A rather scary thought.) Ranch dressing is very easy to make, especially if you have leftover buttermilk from baking, or making pancakes or soda bread. The base is just buttermilk and mayonnaise. Everything else you essentially just add to taste — some dry mustard, salt and pepper, a little paprika, herbs like chives, onion greens, parsley and/or dill. Add some crumbled blue cheese, and you have a luscious blue cheese dressing.

Khoreshe Karafs --Celery Stew

Ingredients

1 cup Dried Parsley

cup Dried Mint Leaves

1 Celery
1 large Onion
1 lb. Stew Meat
2 tablespoons Lime Juice
cup Grapeseed Oil
Salt

Directions

Prior to Cooking:
Pour the whole dried herbs (Parsley and Mint) in a fine sieve and soak it in a large bowl of warm water for half an hour to one hour. Wash the celery and chop it into one inch length pieces.

1. Chop one onion, heat ½ of the oil in a large pot over medium heat sauté the onion for 5 minutes
2. Add the herbs (make sure there is no extra water in the herb) to the onion. Sauté, stirring together for another 5 minutes till all its water is vaporized.
3. Add meat and three glasses of water to the pot; cover the pot over low heat for 30 minutes.
4. Heat the rest of the oil in a saucepan and sauté the celery for 10 minutes.
5. Add sautéed celery salt and lemon juice to the pot.
6. Cover the pot over low heat for 1 hour.
7. Check the tenderness of meat and celery, also taste for seasoning.

Suggested Sidedish: Rice (Chelo)

Note:

- You can use fresh herbs instead of dried herbs which in that case you need 3 cups chopped fresh parsley, 1 cup finely chopped mint.
You may serve the stew with Chelow (white rice), Kateh (Iranian-style steamed rice), or bread.

Chicken with Carrot and Dried Plum Stew

Recipe By: Lida

About this Recipe:

Lida: This chicken and carrot stew recipe is originally from Tabriz city in Iran.

Main Ingredients:

Chicken Thighs: 6
Carrots: 6 large, shredded
Dried Plums: 8
Onion: 1 medium, diced
Tomato Paste: 2 tbsp
Lemon Juice: 1/3 cup
Vegetable Oil: 6 tbsp
Butter: 1 tbsp
Saffron: a pinch
Salt


Directions:

1. Saute diced onion for 1 min.

2. Add shredded carrots and continue cooking till softens.

3. In a separate pan melt butter and add chickens. Saute till golden, then add some water with salt and cook completely.

4. Blend in tomato paste, saffron, lemon juice, salt and plums then bring to boil.

5. Add the pan content into the carrots and cook for 5 min.

6. Serve with cooked rice.

Published on December 24, 2007

fonte: Simply Recipes

Pan Seared Salmon with Avocado Remoulade

Posted by Elise on Feb 26, 2009

Filed under Low Carb, Main Course, Quick, Seafood, Wheat-free

"Bacon" variety avocados are in season in the winter; lighter in flavor than the more popular Haas variety, these large, thin-skinned avocados are exceptionally creamy and are perfect for using in sauces. While remoulade is typically made with mayonnaise, in this case we've substituted the mayo with avocado and seasoned it with lime juice.

Pan Seared Salmon with Avocado Remoulade Recipe

Ingredients

• 2 large avocados, cut and peeled
• 3 Tbsp freshly squeezed lime juice (can substitute lemon)
• 3-4 Tbsp light olive oil (light refers to flavor and color, not calories)
• 1 Tbsp minced shallots or green onion
• 1 Tbsp minced parsley
• 1 teaspoon Dijon mustard or to taste
• Salt and pepper to taste

• 1 to 1 1/2 pounds of salmon fillets
• Grapeseed or canola oil

Method

1 Put avocado pieces and lime juice into a food processor or blender and pulse until blended. Slowly add olive oil, pulsing, until you reach desired consistency of sauce. Add minced shallots (or green onions) and parsley, pulse just until combined. Remove to a bowl, add mustard, salt and pepper to taste.

2 Coat the bottom of a sauté pan with oil, heat on medium high until almost smoking. Season both sides of the salmon fillets with salt and pepper, carefully lay the salmon into the pan, skin side down. Cook the salmon until about medium doneness, about 3-4 minutes per side.

Serve salmon with avocado remoulade sauce.

Serves 4.

Hanger Steak for Valentine

source: Simply recipes

Hanger Steak with Shallots

Posted by Elise on Feb 12, 2009

Looking for a quick, easy, yet special meal for Valentine's? Try this hanger steak, just cut the recipe in half if you are making it for two. ~Elise

One of the best things about having a butcher close by who knows a thing or two about meat is that we are often inspired to try cuts that would otherwise be unfamiliar to us. Hanger steak is one of those cuts. Also known as a "butcher's steak", the hanger steak "hangs" down from a steer's diaphragm, attached to the last rib and spine near the kidneys (according to the Wikipedia). It is highly flavorful, but isn't perfectly tender, so it responds well to quick cooking with searing heat, and a thin slicing against the grain to serve. This recipe we picked up from our local butcher at Corti Brothers who in turn got it from Chef Daniel Boulud. According to chef Boulud, French bistros traditionally serve this steak along with pommes frites (French fries). We passed on the fries and went with broccoli and boiled potatoes. Outstanding, and very easy to make

Hanger Steak with Shallots Recipe

If hanger steaks aren't available where you are, you might want to try this recipe with a flank or skirt steak. Hanger steaks are sold either whole, looking somewhat like a "V", or trimmed of the center gristle, in which case they resemble a tenderloin. If you get a whole piece, make sure to cut away and discard the center main gristle that connects the 2 tenderloin-ish pieces.

Ingredients

• 1 Tbsp canola or grapeseed oil
• 4 hanger steaks, 6-8 ounces each (trimmed of main gristle running through center)
• Salt and freshly ground pepper
• 2 Tbsp unsalted butter
• 6 medium shallots, thinly sliced
• 2 Tbsp red wine vinegar
• 1/2 cup red wine
• 2 Tbsp finely chopped Italian parsley

Method

1 Heat oil in a large heavy-bottomed skillet or sauté pan over high heat. Pat the steaks dry with a paper towel and season them with salt and pepper. When the pan is hot, place the steaks into the pan, and brown them on all sides. (Do not move the steak pieces until they have browned on one side, if you move them, they won't brown easily.) Continue to turn them until they are cooked to your preference, 6 minutes total for medium-rare (the steaks will continue to cook as they rest), a few minutes longer for more well done. Transfer the steaks to a warm dish and cover them with foil and let them rest while you prepare the sauce

2 Reduce the heat to medium, add a tablespoon of butter and the shallots. Season with salt and pepper and cook, stirring frequently, until the shallots are softened, about 3 to 5 minutes. Add the vinegar and cook until it boils away, then add the wine. Bring the wine to a boil and let reduce to about half. Remove pan from heat, stir in the remaining tablespoon of butter and the chopped parsley

To serve, cut each steak against the grain into thin slices. Fan the slices out on a warm dinner plate. Drizzle the warm shallot sauce over the meat and serve immediately

Serves 4

Recipe adapted from Daniel Boulud's Cafe Boulud Cookbook: French-American Recipes for the Home Cook.

Special Apple Cake.

Apple Upside Down Cake

Posted by Elise (Simply Recipes) on Jan 20, 2009

Filed under Bakery, Dessert

Last year my father got it in his head to make an apple upside down cake. Every fall our trees are loaded with apples and dad is always looking for excuses to bake with them. Well, he tried three different recipes, and each one turned out with the same problem—they appeared to be cooked, had cooked the proper amount of time as called for by the recipe, the tester came out clean, but when he went to cut into the cake, the inside was gooey. The last time this happened, dad swore like a sailor, threw the whole cake in the sink, and vowed to never attempt an apple upside down cake again. (Ever have days like that?)

I don't know what possessed him to try his hand at it again. Perhaps the intervening year softened the pain of the memory of three failed cakes? Or perhaps he is just easily seduced by cake recipes, and the combination of this recipe he found in an old issue of Bon Appetit and apples on sale at Whole Foods for 99 cents a pound was just too tempting to ignore. Or perhaps it had finally dawned on him (us) that the Granny Smiths we had been using to attempt similar cakes gave off too much liquid to work properly in the recipes. In any case, his perseverance has paid off with this cake. It's terrific! We can't wait to make it again.

Apple Upside Down Cake Recipe

Ingredients

• 8 Tbsp (1 stick) unsalted butter, softened
• 1 1/4 cups white, granulate sugar divided (1/2 cup and 3/4 cup)
• 1 1/2 pounds Braeburn, Jonagold, or Golden Delicious apples (about 4 medium), peeled, quartered, cored, each quarter cut into 2 wedges
• 3/4 cup flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup cornmeal
• 1/2 cup boiling water
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/3 cup whole milk
• 1-9-inch cake pan with 1 1/2-inch high sides

Method

1 Preheat your oven to 350°F. Butter the sides of the cake pan. Line the pan with a 10-inch round of parchment paper. The paper will come up 1/2-inch up the sides of the pan. Butter the parchment paper.

2 Melt 2 Tbsp butter in a non-stick skillet on medium heat. Add 1/2 cup sugar and cook until sugar dissolves and mixture turns golden brown, stirring occasionally (use a wooden spoon), about 6 minutes. Add apple wedges to the pan and gently stir to distribute the caramel evenly across the apples. Cover the pan and cook until apples release their juices, about 5 minutes. Uncover and cook until apples are tender and caramel thickens and coats the apples, stirring occasionally, about 13 minutes more. Remove apples and caramel sauce and place in the prepared cake pan.

3 Whisk together the flour, salt, and baking powder in a small bowl and set aside. Place cornmeal in a large mixing bowl. Pour 1/2 cup boiling water over the cornmeal and stir to blend. Add 3/4 cup sugar and 6 Tbsps (3/4 stick) butter to the cornmeal mixture. Beat until well blended. Beat in vanilla and eggs. Beat in the flour, salt, baking powder mixture alternating with the milk. Pour the batter over the apples in the cake pan.

4 Bake until top is golden and a tester inserted into the center comes out clean, about 40 minutes. Cool cake in the pan for 5 minutes. Then run a knife around the edges of the cake to loosen it from the sides of the pan. Carefully invert the cake onto a serving plate or dish, and remove the parchment paper. Cool for 15 minutes.

Makes 6 to 8 servings. Serve with vanilla ice cream.

.Elise: Sausage, Spinach, Ricotta Stuffed Pasta Shells

from: Simply recipes

Sausage, Spinach, Ricotta Stuffed Pasta Shells

Posted by Elise on Feb 1, 2009

Filed under Casserole, Main Course, Pasta

There must be a special place in heaven for men who cook. My father made this dish the other day to my mother's and my delight. It always amazes me that dad, who isn't a patient man to begin with, and what little patience he had he lost raising six kids, will still make the effort to gently stuff dozens of pasta shells. Not to say there wasn't any grumbling, but he knew the work was going to pay off, and it did. Jumbo pasta shells, stuffed with a mixture of Italian sausage, spinach, ricotta and Parmesan cheeses, surrounded by tomatoes and baked until bubbly, do you think there were any leftovers? Hah! No way.

Sausage, Spinach, Ricotta Stuffed Pasta Shells Recipe

Ingredients

• 1 12-ounce package jumbo pasta shells
• 1 Tbsp olive oil
• 1 cup finely chopped yellow onion
• 1 pound sweet Italian sausage, casings removed
• 1 Tbsp minced garlic
• 1 large egg
• 16-ounces ricotta cheese
• 10-ounces chopped frozen spinach, thawed, squeezed dry, chopped further (or 10 ounces chopped fresh spinach)
• 1 cup grated Parmesan cheese
• 1 Tbsp chopped fresh basil or 1 teaspoon dried basil
• 1/4 cup unseasoned bread crumbs
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 28-ounce can tomatoes with herbs, tomatoes broken up (or your favorite tomato or pasta sauce)

• 2 9x13 shallow baking dishes

Method

1 Bring a large pot of salted water to a boil (1 teaspoon salt per quart of water). Cook the pasta shells according to the instructions on the package. Drain, rinse in cold water, and set aside.

2 Heat olive oil in a large skillet on medium high heat. Add the onions and cook until softened, about 5 minutes. Add the sausage to the pan, breaking up the sausage into smaller bits. Cook sausage until cooked through, and no pink remains, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds to a minute more. Remove pan from heat.

3 Beat the egg lightly in a large bowl. Mix in the ricotta, chopped spinach, 1/2 cup of the Parmesan cheese, basil, bread crumbs, salt, pepper, and sausage mixture. Fill each cooked pasta shell with some of the ricotta, spinach, sausage mixture.

4 Spread 1/2 cup chopped canned tomatoes over the bottom of each of the baking dishes. Arrange the stuffed pasta shells in the dishes. Spread the remaining tomatoes over the top of the pasta shells.

At this point you can make ahead, to freeze (up to four months) or refrigerate before cooking. (If freezing, cover with foil, then wrap with plastic wrap.)

5 Heat oven to 375°F. Cover the pans with foil and bake for 30 minutes, until hot and bubbling. Remove foil and sprinkle with remaining Parmesan cheese, bake uncovered for 10 more minutes.

Serves 8.

Recipe adapted from recipe on box of Barilla jumbo pasta shells, and a recipe appearing in the Sacramento Bee.