Every family has a go to pasta dish that they serve. Whether it be for Sunday Supper, when guests come over for dinner, or holidays there is always one dish that becomes second nature to make, but is loved by all.

Although I keep adding new dishes to my repertoire, this was the dish that became my husband and I’s “dish.” The flavors are nicely balanced and it is so easy to make. The funny thing is, lots of people love making things like ziti or lasagna, but find stuffed shells cumbersome. I’m the opposite. I love making them. I always seem to make a mess when I make lasagna. This recipe was originally written for manicotti, but that was a pain to me and my husband liked the pasta/filling ratio with the stuffed shells more.

A few notes about this recipe, it’s going to make a lot. About 50 stuffed shells. I typically make half and then freeze the other half for another time. We still have leftovers the next night. A box of jumbo shells contains about 35 shells, but a good portion are broken so that is why I cook the whole box to help out my odds!

*When freezing, I do it two ways. I will make small portions that my husband or I can defrost and have a meal for one or I simply freeze the beef and cheese filling by themselves.

**I was recently given the opportunity to try out Glad’s new FreezerWare through Foodbuzz’s Tastemaker program. Tomorrow I’ll be showcasing my favorite use for these great storage containers and doing a giveaway!

Stuffed Shells with Beef and Cheese

Ingredients

• 4 tsp olive oil
• 1 medium onion, coarsely chopped
• 1 lb ground beef
• salt and pepper to taste
• 1 pkg of Jumbo Pasta Shells, about 35
• 1 15oz container ricotta cheese
• 3 cups mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 2 Tbsp fresh parsley, chopped
• 2 cloves garlic, minced
• 3 cups marinara sauce
• 2 Tbsp butter, cut into pieces

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Heat skillet over medium heat. Add 1 tsp of olive oil, onion, and ground beef. Season with salt and pepper. Saute until meat browns. Remove and let cool.

Brush 1 tsp of olive oil over large baking sheet. Cook shells, 4 to 6 minutes, still firm to the bite. Transfer to oiled baking sheet.

Combine ricotta, 1.5 to 2 cups mozzarella, 1/2 cup Parmesan, and parsley. Add garlic, salt, and pepper to taste and mix. Stir cooled meat into cheese mixture.

Pre-heat oven to 350 F.

Brush remaining 2 tsp of oil on a 13 by 9 by 2 inch glass baking dish. Spoon 1.5 cups of marinara sauce over the bottom of the prepared dish. Fill shells with the cheese and beef mixture. Arrange stuffed pasta in a single layer in the prepared dish and spoon remaining sauce over.

Sprinkle remaining 1.5 cups of mozzarella, then remaining 1/2 cup Parmesan cheese over pasta. Dot dish with butter slices. Bake uncovered until sauce bubbles on side of dish, 30 to 35 minutes. Let stand for 5 minutes.

Source: Adapted from Giada De Laurentiis, Everyday Italian

Remember as a kid, peeking into your lunch box and having a fruit roll-up inside. How everyone wanted them? My husband still loves them to this day actually! The problem is, now I can read the labels and we know a lot more about those ingredients. So, here’s a better alternative with the same great taste!

I always thought you needed a dehydrator to make fruit leather and I wasn’t about to shell out a lot of money on a gadget that would make jerky and fruit leather. When I saw this recipe I immediately clipped it, but it took me a while to actually make it. It’s great to make a bunch when the fruit is in season. If you are like me, you bought or picked too much ad you want to find great ways to use it. Plus, you don’t need perfect looking fruit to make fruit leather. If you can, go ahead and make a few batches, that way you don’t feel guilty about having your oven on for so long.

Strawberry Leather

Ingredients

• 1 1/2 lb strawberries, halved (4 1/2 cups)
• 3/4 cup sugar

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Puree strawberries with sugar in a blender until smooth, then strain through a fine-mesh sieve into a large heavy saucepan.

Bring puree to a boil, then simmer over medium-low heat, stirring occasionally )more frequent towards the end), until thick enough to mound slightly and reduced to 1 to 1 1/4 cups, 45 minutes to 1 hour.

Preheat oven to 200 F with rack in the middle. Line a large baking sheet with a nonstick liner.

Pour hot puree onto liner and spread thinly, (as evenly as possible) into a 15- by 10-inch rectangle using a spatula. Dry puree in oven until it feels drier (it shouldn’t stick to your fingers) but is still slightly tacky, 2 1/2 to 3 hours.

Cool on liner on a rack until completely dry, at least 3 hours and up to 24.

Place a sheet of parchment paper over leather, then peel leather off liner and roll up in parchment.

Will keep in a sealed bag at room temperature for 1 month and stored in the refrigerator for up to 3 months.

Source: Gourmet May 2008

A few years ago my husband and I visited Ocho Rios, Jamaica and fell in love with the food and culture there. We couldn’t stop eating! The only thing we didn’t care for were the apples, which are a bit different down there! We brought back a few seasonings and have experimented here and there, but haven’t found anything that really reminded us of what we had back in Jamaica.

Well folks, we found it! My husband actually found this recipe online and sent me an email asking me to make this. He doesn’t ask for specifics often so I went right to trying this out. As soon as I took the first bite I was brought right back to Jamaica. Granted, there I had a huge batch of fries and ketchup to go with my jerk chicken and a few tasty beverages, but nonetheless this jerk pork hit the nail on the head! I’m so glad that I marinated two tenderloins at once and froze one because now I have a tasty meal awaiting us soon. No more experimenting, this is our go to recipe from here on out. I can’t wait to try this on chicken!

Jamaican Pork Tenderloin

Ingredients

• 2-3 lbs whole pork tenderloin
• 1 cup Worcestershire sauce
• 1/3 cup honey
• 1 Tbsp Jamaican jerk seasoning
• 1 Tbsp lime juice
• 1 Tbsp oil
• 1 tsp red pepper flakes
• 2 garlic cloves pressed

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Whisk together, vigorously, all ingredients except pork loin. Marinate pork loin for 4 hours or all day turning every hour or two. Remove pork from marinade and brown on a hot BBQ grill. Reduce BBQ heat to low and place pork on heavy duty aluminum foil. Drizzle with a little marinade and wrap up tight. Place on top rack of BBQ or an area without direct heat. Keep BBQ temperature about 325 degrees. Slow cook the pork until inside temperature is 160 degrees (2 to 4 hours).

You can also cook this in the oven at 325 degrees for 2 to 4 hours. To brown the meat without using a grill, use a cast iron skillet and heat it on high on the range. Sear each side of the pork loin and then follow the directions above to wrap in aluminum foil.

While pork is cooking pour marinade into pot and bring to a boil. Summer marinade for 10 to 20 minutes, stirring occasionally. Slice pork loin into thick slices and drizzle with cooked marinade.

*Note if your tenderloin is thin, you will need to adjust cooking times. The thinner tenderloins cook for only about an 45 minutes.

Source: Moms Menu Planner

As you all probably know by now, if a recipe calls for a seasoning mix I head to my pantry not the store. Granted, sometimes I need to purchase a particular item that I don’t have. In this case, it was dried minced onions. I really love making my own seasoning mixes. Most importantly, you know what is going into your food. You have an idea of sodium amount and you can feel safe knowing there is no MSG going into your food! Also, you can smell the each spice as it goes in. This seasoning mix is a great example. Jerk seasoning is very aromatic. You can develop a sense of how your meal will taste as you add the wonderful allspice, thyme, and cinnamon. If you aren’t familiar with how spices work with each other, it’s a great way to learn. As I made this my daughter and I took turns smelling the blend one spice at a time. I love the spice of the cayenne mixed with the rich cloves. Mmmmm. You can add this blend into a marinade or use it as a dry rub on pork, chicken, etc.

Jerk Seasoning

Ingredients

• 2 Tbsp dried minced onion
• 2 1/2 tsp dried thyme
• 2 tsp ground allspice
• 2 tsp ground black pepper
• 1/2 tsp ground cinnamon
• 1/2 tsp cayenne pepper
• 1/2 tsp salt

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Mix all ingredients together and store in an airtight container.

Source: Allrecipes