Baked Shells Casserole

Rachel Rays TV Show...this was the most downloaded recipe in 2010.

5 tablespoons EVOO – Extra Virgin Olive Oil, divided

6 cloves garlic, finely chopped, divided
1 large or 2 small to medium onions, finely chopped, divided
1 small carrot, finely chopped or grated
Salt and pepper
1 1/2 teaspoons oregano or marjoram, half a palmful
1 teaspoon crushed red pepper flakes, 1/3 palmful
1 teaspoon fennel seeds, crushed by pressing under flat of your knife
2 tablespoons chopped fresh thyme, 5 to 6 sprigs
1/4 cup flat-leaf parsley, finely chopped
1/2 cup dry white or red wine
2 cups chicken stock
2 28-ounce cans Italian crushed tomatoes
1 pound medium or large shell pasta (not extra-large stuffing shells)
2 boxes frozen chopped spinach, defrosted and wrung dry in clean towel
Freshly grated nutmeg, about 1/4 teaspoon
2 cups fresh ricotta cheese
1/2 cup grated Parmigiano-Reggiano cheese, plus some to pass at table
2 large egg yolks, lightly beaten

Yields: Serves 4-6
In a large pot, heat 3 tablespoons EVOO, 3 turns of the pan, over medium heat. Add 4 cloves of chopped garlic, 3/4 of finely chopped onion and the carrot. Season with salt, pepper, oregano or marjoram, red pepper flakes, fennel seeds and thyme, and gently sauté 10 minutes, stirring frequently. Add in parsley, stir, then add wine and reduce a minute. Add stock and tomatoes, bring sauce up to a bubble and reduce heat to simmer. Simmer sauce 45 minutes.

After sauce has been simmering for 30 minutes, preheat oven to 375˚F.

Bring a pot of water to a boil for the pasta. Salt water and cook pasta 5 minutes.

While pasta water comes to a boil, heat remaining 2 tablespoons EVOO in a small skillet over medium heat. Add remaining garlic and onion and sauté to soften, 5 minutes. Add spinach, pulling it apart and separating it as you add it to pan. Stir to combine well and season with salt, pepper and nutmeg. Turn off heat.

Drain undercooked pasta and return it to the hot pot. Add spinach mixture to pot along with ricotta and grated Parm. Stir to combine, adjust salt and pepper then add eggs and stir.

Pour a thin layer of marinara sauce into the bottom of a casserole dish. Fill dish with pasta then top with another thin layer of red sauce. Save remaining sauce to pass at table. Bake 30 minutes until bubbly.

Serve casserole directly from casserole dish, passing extra sauce and cheese at the table.

Chicken, Mushroom, Cream Cheese and Prosciutto Rolls

"An elegant entrée, a great main or a fabulous finger food, whatever suits you."


Ingredients 4 half chicken breast fillets ( no skin, trimmed of fat)

1 onions, finely chopped

4 garlic cloves, crushed

20 button mushrooms, finely sliced

4 tablespoons olive oil

1 cup cream cheese

8 slices of thin prosciutto ( or bacon)

Sit your chicken breast on a chopping board and slice it all the way through the middle (like you are filleting a fish).
You should have two almost identical top and bottom pieces of chicken.
Repeat for the other breast; set aside.
Heat 1 Tbsp oil in pan and add onion, fry until almost transparent and then add garlic. Stir occasionally.
Cook for 2 minutes then add sliced mushrooms.
Remove from heat and allow to cool.
Put your chicken breast between two freezer bags and pound it so that it is quite thin then cut it half along the long edge.
Ok you should now have four chicken pieces- spread each with cream cheese then divided the onion/mushroom mixture between them (spread the cream cheese and the mushroom all over the chicken).
Roll the chicken up tightly then roll a piece of prosciutto around it and secure with a toothpick, repeat.

Crunchy Curry Covered Bananas

Love Curry...love bananas...love crunchy...you'll love this.


4 firm bananas, peeled
6 tablespoons melted butter
1 teaspoon curry powder
2 cups crushed cornflakes
Sugar, for sprinkling, optional

Directions
Preheat the oven to 450 degrees F.
Halve the bananas lengthwise, then crosswise. In a bowl, mix the butter and curry powder. Dip the bananas in the butter, coat well. Roll the bananas in the cornflakes until completely coated. Sprinkle with sugar, if desired. Place the bananas in a greased baking dish and bake for 10 minutes.

Banana Ham Casserole

Saw this on Paula Deen...looks delicious. Make great breakfast.


Butter
12 slices white bread
8 large slices deli ham
4 bananas, sliced on the bias
2 cups shredded Cheddar
2 cups crushed potato chips
6 slices cooked and crumbled bacon
4 large eggs
1 cup milk
1 cup cream
Pinch freshly grated nutmeg
Salt and freshly ground black pepper

Directions
Preheat oven to 350 degrees F.
Butter a 9 by 13 glass baking dish. Butter both sides of the bread and layer 6 of them into the bottom of the baking dish, overlapping them as necessary but keep them even. Layer the slices of ham on top of the bread and then the bananas, 6 more slices of bread, then the cheese, potato chips, and bacon. In a separate bowl, beat together the eggs, milk, cream, nutmeg, salt, and pepper. Pour this over the casserole almost to the top. Bake for 45 minutes until brown and bubbly. Cut into squares and remove with a spatula, like lasagna.