A little italiano

Sometimes I just NEED to raise my italian flag and let it fly. Last week I had one of those nights. Yes, last week. If you live anywhere near me, you know that it was hell on earth here this past week in the heat area. Meaning : There was no way my oven was being turned on. So, tonight you get 2 recipes! Lucky little you!


So I made a little bit of a pasta dish. I attempting to keep up with how much of this and that went where. BUT! Sometimes I get a little out of hand when I'm making italian food, and I just go crazy with smelling everything, and putting in what smells like it belongs. The nose, knows.

Here is a picture of everything that went in it. [post sniffing it out] <-- Nose of a blood hound.



And the list :

Jumbo shell pasta
2 cups mozzarella cheese


Sauce :

Large can tomato sauce
Can diced tomatoes, undrained
Small call tomato paste
1 cup chicken broth
3 tbsp olive oil
salt & pepper to taste
2 tsp adobo (if you're in to that sort of thing, which you should be)
ANNNNNND.
The spice mixture = basil, oregano, margoram, & thyme.

Filler (?) I guess :

1 1/2 cup ricotta
4 tbsp fresh parsley, chopped
2 garlic cloves, minced
salt & pepper to taste
3/4 cup parmesan

Alright, start out by making your sauce. Mix up all of those ingredients, and bring it to a boil. Then turn it down to low, and let it simmer for a good 45 minutes to an hour. 

In the last 20 minutes of your sauce getting delicious, preheat your oven to 350, and start your pasta. While your water is coming to a boil, mix up your filler in a separate bowl. 

Grab your casserole dish, and give it a nice spray with oil. Put your cooked noodles in first, then add your filler, top it with sauce, and sprinkle that mozzarella cheese a lllllllll over it! Let it bake for 20 minutes (or until your cheese is all melty) 

Serve it up, and enjoy!