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Instant Pot Stuffed Shells-Nicole Price (Morgenegg)

Source: number-2-pencil.com

Ingredients:

  • 15 ounces ricotta
  • 2 cups mozzarella cheese, divided
  • 1/2 cup shredded parmesan cheese
  • 2 cloves minced garlic
  • 1 egg
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/4 cup fresh parsley, chopped
  • 12 ounce jumbo pasta shells
  • 24 ounce marinara sauce
  • 1 cup water

Directions:

In a mixing bowl, combine the ricotta, 1 cup mozzarella, parmesan, egg, garlic, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and chopped parsley. Transfer mixture to a gallon sized bag

Add water to instant pot. Snip corner of the gallon bag to fill uncooked pasta shells with ricotta mixture, transferring them to instant pot as they are filled

Top the stuffed shells with marinara sauce. Do not stir. Set instant pot o cook on high pressure for 10 minutes via manual mode. After cooking, use quick pressure release. Top with remaining mozzarella cheese and cover with lid until cheese melts.

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Parmesan Italian Pasta

  • 1.5 lbs. boneless skinless chicken breast (We didn’t use that much. Only about 1/5 a breast)
  • 16 ounce bottle Olive Garden Italian Dressing. (Or any Italian Dressing. We only used about 1/2 a bottle of Zesty Italian and it was great.
  • 1/4 Cup grated Parmesan cheese (we used the read stuff not the bottled stuff)
  • 1/4 tsp black pepper (we used a little less of that too)
  • 8 ounce block of cream cheese

Add these after cooking time is up

  • 16 ounce package of penne pasta cooked according to directions and drained well
  • 1/4 Cup Parmesan Cheese

DIRECTIONS

  1. Add chicken to slow cooker
  2. Pour Italian dressing over the chicken. Sprinkle the Parmesan cheese and pepper over that.
  3. Place cream cheese on top.
  4. Place lid on slow cooker. Cook on HIGH for 4 hours or LOW for 5-6 hours.
  5. When cooking time is almost done cook penne pasta on stove top according to directions on the package.
  6. Shred the chicken with 2 forks. Drain the pasta and add to chicken and sauce mixture. Stir. Sprinkle remaining Parmesan Cheese over the top.
  7. Serve and enjoy!
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Slow-Cooker Pork Ragu

  • 8 slices applewood smoked bacon, chopped (half of a 12 oz package)
  • 1 1/2 lbs boneless pork shoulder, trimmed and cut into 2 inch pieces
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 cups chopped onions
  • 2 cups chopped carrots
  • 5 cloves garlic, chopped
  • 2 tsp dried oregano leaves
  • 1/2 cup chicken broth
  • 1 can (28 oz) fire roasted crushed tomatoes, undrained
  • 6 cups cooked rigatoni pasta (about 4 1/2 cups uncooked pasta)
  • Shredded Parmesan cheese, if desired
  1. Spray 5 quart slow cooker with cooking spray
  2. In 5 quart Dutch oven, cook bacon over medium-high heat 10 to 12 minutes, stirring occasionally, until browned and crisp. With slotted spoon, remove bacon to small bowl.
  3. Season pork with 1/2 tsp of the salt and 1/4 tsp of the pepper. Add half of the pork to the bacon drippings in the Dutch oven, and cook 4 to 6 minutes, turning occasionally, until browned. With slotted spoon, remove pork from Dutch oven to slow cooker. Repeat with remaining pork.
  4. Add onions, carrots, remaining 1/4 tsp salt and 1/4 tsp pepper to Dutch oven, cook 3 to 4 minutes, stirring frequently, until softened. Stir in garlic and oregano, cook 30 seconds. Add broth, heat to simmering, stirring to remove brown bits on bottom. Transfer mixture to slow cooker with pork. Stir in tomatoes and bacon.
  5. Cover, cook on Low heat for 8 to 10 hours or until pork is tender and easily falls apart. Before serving shred pork with 2 forks. Serve over cooked pasta. Garnish with Parmesan cheese.
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Manicotti Crepes – Grandma Morgenegg

Pasta:

  • 2 cups flour
  • 1/2 cup olive oil
  • 2 large eggs
  • 2 cups water (and a little, I like a thin batter)
  • 1/8 teaspoon salt

Mix well with mixer, until smooth. Cook in crepe pan or small skillet until light tan, not brown like a pancake. Stack alternating stacks on a place until all are cooked.

Filling:

  • 2 lbs ricotta cheese (or cottage cheese)
  • 3 eggs
  • 1/2 cup parsley, chopped (1/4 cup dried parsley flakes)
  • 1 cup Parmesan Cheese
  • 1 lb. Mozzarella Cheese

For a full recipe of pasta I found you only need 1/2 a recipe of filling.

Mix well and fill shells with a line of filling down the middle. Then roll like enchiladas. Put in pan with spaghetti sauce on the bottom. Cover with sauce. Bake at 350 degrees for 30 minutes. Can sprinkle with cheese last 5 minutes. Can use spaghetti sauce with meat.

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Italian Chicken Soup – Diana Berardi

  • Chicken
  • Celery, carrots, onions, cut up
  • Rice if desired
  • Tiny Italian meatballs, raw
  • salt and pepper

Boil chicken in a large pot until chicken is done. Add as much celery, carrots, and onions as desired. Add cooked rice as much as you want, and meatballs. Simmer until done. Add salt and pepper to taste. You can add chicken base if it isn’t flavorful enough with just cooking the chicken.

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Olive Garden Italian Dressing

1/2 cup mayonnaise

1/3 cup white vinegar

1 teaspoon vegetable oil

2 Tablespoons corn syrup

2 Tablespoons parmesan cheese

2 tablespoons romano cheese

1/4 teaspoon garlic salt or 1 garlic clove minced

1/2 teaspoon italian seasoning

1/2 teaspoon parsley flakes

1 Tablespoon lemon juice

sugar (optional)

Mix all ingredients in a blender until well mixed.  If this is a little too tart for your own personal tastes please add a little sugar.

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Calzone (see after recipe for other combinations)

Pizza dough (your favorite recipe)

1 pound sausage (mild or hot, cooked and crumbled)

1 pound mozzarella cheese, grated

1 green pepper

1 onion

pepperoni

olives, sliced

Divide pizza dough into 5-6 ounce pieces.  Roll out round to about 6″ diameter.  In center of dough place sausage, cheese, any other fillings you want from the above list or any others you like.  Pull dough around filling and pinch ends together.  Place on greased baking sheet.

Brush olive oil over the top of dough and sprinkle with grated parmesan cheese.

Bake in 350 degree oven for 15 minutes.

Serve with spaghetti sauce to dip.

Philly Cheese Steak Calzone

  • Thinly sliced, cooked steak
  • Mozzarella
  • Sauteed onions and green peppers

Tex-Mex Calzone

  • Black beans
  • Corn
  • Red onions
  • Shredded Mexican blend cheese
  • Salsa
  • Guacamole for serving

Meatball Calzone

  • Halved, cooked meatballs
  • Marinara sauce
  • Fresh basil
  • Shredded Parmesan

Garden Veggie Calzone

  • Cooked broccoli
  • Roasted red peppers
  • Sauteed mushrooms
  • Pesto
  • Shredded mozzarella

BBQ Chicken Calzone

  • Cooked chicken
  • Barbecue sauce
  • Shredded mozzarella
  • Sauteed red onions

Breakfast for Dinner Calzone

  • Scrambled eggs
  • Shredded Cheddar cheese
  • Hash brown potatoes
  • Cooked, crumbled bacon

Dessert Calzone

  • Chocolate hazelnut spread
  • sliced strawberries
  • dusting of confectioners’ sugar before serving
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Creamy Italian Chicken

4 boneless skinless chicken breast halves

1 envelope Italian salad dressing mix (or 1/2 cup Italian dressing and no water)(I usually add a little less than 1/2 cup prepared Italian dressing)

1/2 cup water

1 package (8 ounces) cream cheese, softened

2 cans cream of chicken soup

Pasta or rice

Place chicken in slow cooker.  Combine salad dressing mix, water, and soup; pour over chicken.  Add cream cheese.  Cover and cook on low for about6 hours.  Serve over pasta or rice.

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STROMBOLI BREAD

You can change ingredients to fit what you have and what you like.  Provolone is very good, but I usually use Mozzarella.  When I brought it to you I used Monteray Jack because that is what I had.

 

1 large recipe pizza dough

¼ lb each of:

ham, turkey, salami, pepperoni, mozzarella cheese, provolone cheese

½ cup finely chopped onion

½ cup finely chopped green pepper

1 pkg. frozen broccoli (cooked and drained)

¼  cup melted butter with ½ tsp. garlic salt added

 

Roll out dough to ¼ inch thick.  Brush with garlic butter.  Layer all ingredients, rollup, brushing dough with butter as you roll. Roll as tight as you can.  Put in horseshoe shape on greased cookie sheet.  Bake 25 minutes at 400 degrees until golden brown.  Slice and enjoy.

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Spaghetti Sauce

Brown 1/2  lb ground beef (for Spaghetti sauce only)

 

2 – 8 oz cans tomato sauce

1/2  tsp. each   Oregano

Basil

Garlic Salt or 1 clove garlic

1/4 tsp. pepper

1 TBS parsley

1 TBS brown sugar

 

Add everything together and simmer for at least a few minutes.