Let the recipe sharing fun begin!Happy Friday, my friends! Welcome to the tenth (and final) installment of our first-ever Back-to-School Recipe Pool. Starting next Friday, November 6th, we're going to mix things up just a bit in preparation for the holiday season. For details, please keep reading below.
{If you'd like to submit a recipe, simply publish your post and link to it below. If you don't have a blog but would like to share a recipe any way, please leave it in the comments section. Feel free to grab the recipe pool photo above and don't forget to check back and browse over the weekend. One last tidbit: If you'd like to learn how to include a printable recipe link with your post, check out this tutorial. It's easy! And so helpful for anyone who'd like to print out your recipe without having to write it down or cut and paste.}
Well ... what a week it's been! Busy and full of the everyday goings on that keep us hopping from one task to the next: school, play dates, Halloween costume making (and procrastinating!), soccer games, reading, relaxing, raking, visiting, errand-running, family dinners, extra baking, chores, etc. You know. The usual. Nothing extraordinary, but plenty to keep us occupied and then some. As you all know, sometimes life simply takes over -- especially this time of year as we're beginning to batten down the hatches in preparation for the long winter ahead. I hate to say it, folks, but it's definitely on the horizon here in Mid Coast Maine. Many of our trees are bare, it's getting dark early, and the sky and air often have that winter-like quality about them. It's coming whether we like it or not...
Today's post, however, is all about food and sharing. Which, to me, are always two very good things. This weekly recipe pool has been such fun! I've thoroughly enjoyed the collaboration and the many new recipes that have been added to my go-to stash. Thank you! As I mentioned above, we'll be changing things just a bit starting next week, but for now, here's my contribution for the final installment of our Back-to-School Recipe Pool. It's always a huge hit at our house -- which explains why I have no photo to share. I hope you'll enjoy one of our Italian Night favorites too.
Well ... what a week it's been! Busy and full of the everyday goings on that keep us hopping from one task to the next: school, play dates, Halloween costume making (and procrastinating!), soccer games, reading, relaxing, raking, visiting, errand-running, family dinners, extra baking, chores, etc. You know. The usual. Nothing extraordinary, but plenty to keep us occupied and then some. As you all know, sometimes life simply takes over -- especially this time of year as we're beginning to batten down the hatches in preparation for the long winter ahead. I hate to say it, folks, but it's definitely on the horizon here in Mid Coast Maine. Many of our trees are bare, it's getting dark early, and the sky and air often have that winter-like quality about them. It's coming whether we like it or not...
Today's post, however, is all about food and sharing. Which, to me, are always two very good things. This weekly recipe pool has been such fun! I've thoroughly enjoyed the collaboration and the many new recipes that have been added to my go-to stash. Thank you! As I mentioned above, we'll be changing things just a bit starting next week, but for now, here's my contribution for the final installment of our Back-to-School Recipe Pool. It's always a huge hit at our house -- which explains why I have no photo to share. I hope you'll enjoy one of our Italian Night favorites too.
Stuffed Shells
12 oz. box jumbo shells
1 lb. Hot Italian sausage
2 T olive oil
10 oz. chopped spinach, thawed
1 cup onion, finely chopped
1 clove garlic, minced
1 tsp. salt
1/4 tsp. black pepper
1 egg, beaten
1/4 - 1/2 cup grated Parmesan
26 oz. jar pasta sauce
1-1 1/2 cups shredded mozzarella
Heat oven to 350º. Cook shells according to package directions. Reserve 1/3 pasta water then drain the shells and set aside to cool.
Cook sausage and drain. Set sausage aside to drain and cool slightly on a paper towel-lined plate. Add oil, onion, and garlic to pan. Cook for a few minutes to soften. Add spinach, sausage, pepper, and reserved pasta water. Cook for 5-10 minutes, stirring occasionally. Meanwhile, in a medium sized bowl, combine beaten egg, Parmesan, and mozzarella. Remove pan from heat, add cheese mixture and stir until well-combined. Allow to cool slightly before stuffing shells.
{If you are making one meal using these shells, then use a 9x13 pan. Otherwise you can divide the shells into two smaller pans so that one can be cooked and one can be frozen for later. I usually make two meals because it's always nice to have something tucked away for later. For our purposes, I find that estimating two shells per person (plus a few extra for leftovers) is more than sufficient -- especially when served with salad and bread.}
Drizzle pasta sauce in the bottom of your 9x13 pan. Stuff shells with sausage mixture -- as full as you like -- and arrange in pan. They can be very close together if necessary. Top with additional shredded mozzarella, cover, and bake for 30 minutes. Uncover and bake for an additional 10-15 minutes.
And now it's time to explain what's happening to our weekly recipe pool. Fear not, my friends -- it's still all about recipes, food, and sharing. The name is changing and the premise is broadening just a bit. After all, the holidays are looming now that November is nearly upon us and I for one am itching to move on to the recipes and traditions that go along with that shift in seasons. I'm still also very interested in the usual everyday recipes that we all love no matter what the season.
The weekly Homemade Holidays Recipe Swap will begin on Friday, November 6th and will run through the end of December. If you'd like to participate, here are some suggestions to get you started:
• Everyday Favorites -- muffins, lunch box snacks, soups, dinners, etc.
• Holiday Favorites -- Thanksgiving side dishes, Christmas Dinner must-haves, etc.
• Holiday Baking Favorites -- Thanksgiving pies, Christmas Cookies, breads, etc.
• Food Gift Favorites -- sweet breads, mini loaves, snack mixes, gifts-in-a-jar ideas, etc.
• Crafting Recipe Favorites -- cinnamon dough, room sprays, soaps, gingerbread, etc.
{I'm also toying with the idea of hosting a separate virtual cookie swap some time in December, but more about that later...}
In essence, if you love it, share it -- whether it's a holiday favorite or not. The possibilities are endless and I would so love to see what other families make, give, and enjoy this time of year. Simply write up your post each Friday and leave the link here with me. Just like always. Sound good?
If you'd like, you may also copy and paste either of these two "Homemade Holidays" banners and incorporate them into your weekly post or list them on your sidebar:
I hope to be back soon with some crafting and kid-related posts. I promise! It seems food has been the bulk of my posting fodder lately -- mostly because I'm always in the kitchen and there's always something to share. At least on that front. Have a lovely Halloween-time weekend, my friends. And get those Homemade Holidays recipes ready....
