Category Archives: Italian

Pizza Dip

Hey everyone! I hope everyone has had a great week/weekend. I have a really great recipe for you guys today. It’s super easy and really delicious. My mom used to make this during football season and I figured since Labor day is tomorrow and most people will be having a cookout, this recipe is perfect. You’ll only need 5 ingredients, too. How awesome is that?

So here’s what you’ll need

Ingredients:

  • Cream cheese, 1 block
  • Pizza sauce
  • Pepperoni
  • Black olives, sliced
  • Shredded Mozzarella cheese
  • Fritos Scoops

Directions: In a small rectangular Pyrex dish spread cream cheese into an even layer to coat the bottom of the dish. Pour enough pizza sauce on top of that layer to coat. Sprinkle a generous amount of mozzarella cheese on top of the pizza sauce layer. Layer pepperoni in even lines on top of the mozzarella cheese. Sprinkle black olives and top with more mozzarella cheese. Bake in the oven at 350 degrees for 15 minutes. Serve HOT!

If you’d like, you can sprinkle basil, oregano and garlic salt on the top of the dip. It adds a really great Italian flavor to the dip.

This recipe goes best with scoop style Fritos. I’ve tried tortilla chips but they break too easily. This recipe is super easy and so freakin’ tasty!

Enjoy, Happy Kitchening and have a safe Labor Day!

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Basil Stuffed Shells

I hope everyone is having a great Monday. Since Monday is always a “get back to real life” day, I figured I’d give y’all a recipe that will lift your spirits. My mom used to make stuffed shells when I was a kid. I hated them when I was really young (because of the ricotta cheese), but once I got older and gained more respect for the art of cooking, I grew to love stuffed shells. These are a little different than the ones my mom used to make. They have basil pesto in them. BASIL PESTO! I could eat the entire jar of this stuff. I made these for dinner last night and they were definitely a hit!

So here’s the recipe:

Basil Stuffed Shells

Ingredients:

  • 12 oz box of jumbo shells
  • 15 oz part skim ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup basil pesto
  • 1 large egg
  • 1 jar of pasta sauce (regular flavor)

STEP 1: In a bowl, mix together the ricotta, mozzarella, pesto and the egg (the egg keeps the filling from getting too runny when cooked).  Refrigerate the filling until you are ready to use it.

STEP 2: Cook the pasta according to the directions on the box (boil for 12 min.).  You will still need to gently stir a few times during cooking. Be careful not to over cook the pasta or else it will rip easily and be too mushy after cooking with the filling and sauce. Drain the pasta and rinse with cool water to stop the cooking process. Let the pasta drain.

STEP 3: Preheat the oven to 350 degrees. The shells roll up tight when they are cooked so use the fingers on one hand to hold them open as you spoon about 3 Tbsp of pesto cheese mix into the center of each. There should be enough pesto cheese mix to fill the shell so that it stays open just slightly (the edges should be about 1/2 inch apart). Fill as many shells as you can with the cheese mix.

STEP 4: Spread one cup of pasta sauce in the bottom of a glass baking dish.  Pack the shells in tightly. If you space them too far apart, they will dry out during the cooking process.  Pour the remaining pasta sauce over top. Bake for about 30 minutes at 350 degrees or until the sauce is bubbling up around the edges.

Enjoy and Happy Kitchening

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