Pasta Shells Florentine
Hands-On Time: 20 minutes
Total Time: 60 minutes
Makes 6 to 8 servings
20 large pasta shells
1 cup (8 ounces) ricotta
1 3/4 cups (about 7 ounces) grated mozzarella
1 10-ounce package frozen chopped spinach, thawed
1/2 cup (about 2 ounces) grated Parmesan
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 egg
1 1/2 to 2 cups pasta sauce (store-bought or homemade)
Heat oven to 350° F.
Cook the shells according to the package directions. Drain and let cool.
Meanwhile, squeeze the spinach to remove any excess liquid. Combine the spinach, ricotta, 1 cup of the mozzarella, the Parmesan, nutmeg, salt, pepper, and egg in a medium bowl. Spread half the sauce in the bottom of a 9-by-13 inch baking dish. Spoon some of the cheese mixture into each shell. Place the shells in the dish, top with the remaining sauce, and sprinkle with the remaining mozzarella. Bake, uncovered, until the mozzarella melts and the sauce bubbles, about 35 minutes.
Skewered Chicken and Vegetables
Hands-On Time: 20 minutes
Total Time: 40 minutes
Makes 6 servings
1/3 cup red wine vinegar
1/2 cup olive oil
2 tablespoons fresh rosemary, finely chopped
1 tablespoon minced garlic
About 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 medium yellow onion, cut into 1-inch wedges
12 button mushrooms, stems removed
12 to 24 long bamboo skewers, soaked in water for at least 30 minutes
Heat a grill or broiler.
Combine the vinegar, oil, rosemary, and garlic in a medium bowl. Pour half into a small bowl. Add the chicken to the larger bowl and toss to coat. Set aside for 5 minutes.
Place the chicken on some of the skewers, discarding the marinade. Toss the vegetables in the remaining marinade and place on the remaining skewers, using only one type of vegetable per skewer. Grill or broil, turning once and brushing frequently with the marinade from the vegetables, until the chicken is cooked through and the vegetables are tender, about 15 minutes for the vegetables, 18 to 20 minutes for the chicken.
