Stuffed Shells and Lasagna Roll-Ups

I mentioned in a previous blog about not having a kitchen sink. Well, the truth is, not only do I not have a kitchen sink, I can't even run two appliances at the same time. As you can imagine, this makes preparing complex, multi-step recipes a little tricky. Preheating my countertop oven and prepping ingredients at the same time isn't even an option. However, over the years I've learned you can accomplish just about anything as long as you have some creativity and a sense of humor.

Scouring the bathroom sink on a regular basis helps, too.

Today, I'm going to share two recipes that may look a little intimidating to cook one appliance at a time, but with a little patience, there's no reason it can't be done. If Paula Louise Cooks without a kitchen, so can you!

Stuffed Shells

1 lb box of jumbo shells

2 cups ricotta

1 egg (beaten)

2 cups mozzarella cheese (1/2 cup in reserve for topping)

1 cup of your favorite freshly grated cheese (1/2 cup in reserve for topping)

salt and pepper 

2 cups tomato sauce

drizzle of extra-virgin olive oil

Italian Seasoning (pinch or two)

Non-stick cooking spray

Preheat oven to 350 degrees 

Cook pasta shells according to package directions (or a few minutes less because they will bake further in the oven). Set aside on a sheet pan to cool. 

In a large bowl, add ricotta, egg, cheeses, and a sprinkling of salt and freshly ground black pepper. Stir until combined.

TO ASSEMBLE:
Spray a casserole dish with non-stick cooking spray. Drizzle about a 1/4 cup of water into the casserole dish and then add a ladle full of tomato sauce (about 1/2 cup). Swirl dish until the sauce/water is equally distributed on the bottom. This is to help prevent the food from sticking or burning.

While holding a shell open with one hand, scoop in a heaping tablespoon of the cheese mixture and gently squeeze the shell until partially closed. Place in the casserole dish. 

After dish is full of stuffed shells, drizzle the remainder of tomato sauce over the top. Sprinkle both reserved cheeses over entire casserole. Drizzle with olive oil and crush the Italian seasoning over top. 

Cover with foil that has been sprayed with non-stick spray and secure tightly.  Bake for 1 hour. During last 10 minutes of cooking, remove the foil so the cheese will brown. 

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Lasagna Roll-Ups

1 lb lasagna noodles (You could use whole wheat or multi-grain, if desired.)

2 lbs ground sirloin

1 medium onion, diced

4 garlic cloves, minced

1 tbsp extra virgin olive oil

1 16oz bag fresh baby spinach, washed 
1 egg, beaten

2 cups ricotta

1/2 cup garlic flavored croutons or more if you like the intense garlic flavor the croutons have to offer (crushed in a zip top bag with a rolling pin) or 3/4 cup fresh bread crumbs of your choice (save 1/4 cup in reserve to add as a topping with reserved cheeses -- optional)
3/4 cup shredded cheddar cheese (save 1/4 cup in reserve)

3/4 cup shredded mozzarella cheese (save 1/4 cup in reserve)

1/2 cup freshly grated Pecorino Romano or Parmesano Reggiano cheese

2 cups tomato sauce

On your hotplate or stovetop, cook and drain pasta noodles until al dente. Set noodles aside on a dish or cookie sheet to cool. Meanwhile, prepare the filling by sautéing the onion and garlic in olive oil until transparent. Remove from pan and place in a bowl. Next, brown the ground sirloin in same pan, drain. Lower the heat and add the baby spinach. Cook while covered until the spinach is wilted. Place sautéed onion and garlic back into the pan, add ricotta, shredded and grated cheeses (if you are a cheese lover -- feel free to add as much as you like), bread crumbs, and the egg. Stir until well combined.

TO ASSEMBLE:

Spray a casserole dish with non-stick cooking spray. Drizzle about a 1/4 cup of water into the casserole dish and then add a ladle full of tomato sauce (about 1/2 cup). Swirl dish until the sauce/water is equally distributed on the bottom. This is to help prevent the food from sticking or burning.

Cut the lasagna noodles in half as shown above. Line up the noodles on a sheet of wax paper. Place about an ice-cream scoop's worth of filling on one end of the lasagna noodle and begin rolling up. Place each roll-up in the casserole dish, seam side down. Once the dish is full, spoon tomato sauce over the top and sprinkle with reserved cheeses and optional reserved bread crumbs. The bread crumbs add a touch of crunchiness. It's entirely your choice to add them or not. I take turns with that option. If you choose to add them... I would toss them in small bowl with a little drizzle of olive oil before sprinkling them on. This gives the crumbs some extra flavor. Remember, there are no rules. You are your own boss. Be creative, don't be afraid to tweak the ingredients and make the recipe your own.

Spray a sheet of aluminum foil with non-stick spray, cover and bake in toaster, convection or traditional oven at 350 degrees F until the center is bubbly and the roll-ups puff up a bit. 

During last 10 minutes of cooking, remove the foil so the cheese will brown.