Cheesy Stuffed Shells

Ingredients:12 ounces jumbo shells16 ounces shredded mozzarella24 ounces tomato sauce1/3 cup chopped fresh basil2 tablespoons parsley2/3 cup Romano cheese, shredded1/2 cup Parmesan cheese, shredded16 ounces Ricotta cheese2 tablespoons minced garlicSalt to taste1/2 tablespoon pepper2 eggs Instructions: Boil your jumbo shells and drain/let cool. In a large mixing bowl, combine all of your ricotta cheese, RomanoContinue reading “Cheesy Stuffed Shells”

Andouille Rigatoni

Ingredients:12-14 ounces andouille sausage4 ounces Parmesan cheese4-5 sprigs of thyme1/3 cup fresh basil leaves1 pound uncooked rigatoni5 cloves garlic, minced16 ounces canned whole tomatoes8 ounces canned diced tomatoes1 medium yellow onion2 tablespoons olive oil1 stick (half cup) salted butter1/3 cup heavy whipping cream1 and 1/2 tablespoons Cajun seasoning1 tablespoon red chili flakesSalt and pepper toContinue reading “Andouille Rigatoni”

Classic Chicken Parmesan

Ingredients:2 chicken breasts (boneless, skinless)2 tablespoons fresh basil leaves, chopped8 oz fresh mozzarella4 oz freshly shredded Parmesan cheese1/2 cup bread crumbs2 cups prepared tomato sauce1/2 pound of uncooked pasta (typically spaghetti or angel hair)1 tablespoon olive oil1 teaspoon garlic powder, or 1 finely minced garlic clove2 eggsSalt and pepper to taste Instructions: Prep your chickenContinue reading “Classic Chicken Parmesan”