Are you a fan of delicious noodles? Well, today’s your lucky day. The month of March is recognized as National Noodle Month, and there are lots of tasty meals that you can add to the menu to join in on the celebration. Indulge in all of the pasta your heart desires, starting with these recipes.
Caprese Stuffed Shells
You’ll need: 2 cups of ricotta, 1 cup of shredded mozzarella, 15 jumbo pasta shells, 1/2 cup of chicken broth, 1/2 cup of heavy cream, 2 tablespoons of fresh basil, 3/4 olive oil packed sun-dried tomatoes (finely chopped), black pepper, and kosher salt.
Step 1: Preheat your oven to 350 degrees.
Step 2: Pour water into a large pot and bring it to a boil. Then, sprinkle some salt into the water and cook the pasta shells. Once cooked to perfection, drain the pasta and allow it to cool.
Step 3: Take a separate large bowl and mix together the mozzarella, ricotta, basil, half of the sun-dried tomatoes, and season with salt and pepper.
Step 4: Take a small saucepan and place it over low heat. Then, combine the heavy cream, chicken broth, and the remaining sun-dried tomatoes. Bring this mixture to a simmer and allow it to cook for about 5 minutes.
Step 5: Once the sauce has cooked, pour 3/4 of it into a baking pan or an ovenproof skillet. Then, spoon the ricotta filling into the shells and add them to the pan. Spoon the remaining sauce over the shells.
Step 6: Bake the Caprese Stuffed Shells in the oven for about 20 minutes. Serve and enjoy.
Peppers and Pasta
You’ll need: 12 oz. fettuccine or tagliatelle pasta, 3 bell peppers (thinly sliced), 1 onion (thinly sliced), 2 medium zucchini (cut into 1/2-inch slices), 2 tablespoons of unsalted butter, 1 tablespoon of extra-virgin olive oil, 4 oz. smoked mozzarella (grated), 1/4 cup of fresh basil, black pepper, and kosher salt.
Step 1: Heat the butter and oil in a large skillet over medium-high heat. Then, add the onion and peppers to the skillet and season them with salt and pepper. Cook for 10-12 minutes, stirring often.
Step 2: Add the zucchini to the skillet and continue cooking until the veggies are tender. (This should take about 5 minutes).
Step 3: In a pot, boil the pasta to perfection. Then, drain the water (reserving about 1 cup of water in the pot).
Step 4: Add the pasta, basil, mozzarella, and 1/2 of the reserved pasta water to the veggie mixture in the skillet. Then, toss everything together. (Add more water if needed).
Step 5: Season the pasta and veggies with salt and pepper. Sprinkle mozzarella and basil on top and serve.
Four-Cheese Angel Hair
You’ll need: 1 pound of angel hair pasta, 1 cup of half-and-half, 1 cup of grated Gruyere, 1 cup of grated Fontina, 1 cup of grated Cheddar, 1/2 cup of Pecorino, 1/4 cup of chopped fresh parsley, 1 tablespoon of unsalted butter, and freshly ground black pepper.
Step 1: Take a large pot and bring a large amount of water to a boil.
Step 2: Cook the pasta to perfection. Once cooked, drain the water, reserving 1 cup of the water.
Step 3: Take a large skillet and place it over medium-high heat. Then, melt the butter and combine it with the half-and-half. Bring this mixture to a simmer and add the cheeses. Season with salt and pepper and reduce the heat to low temperature. Stir.
Step 4: Fold in the pasta. Then, add in the parsley.
Pro Tip: If the sauce is too thick, add a little of the reserve water and stir until it reaches the consistency you desire.
Step 5: Serve and enjoy.
Be sure to whip up these delicious dishes for National Noodle Month. Hop into a vehicle from Scott Family of Dealerships and head over to the grocery store nearest you to pick up the ingredients you need.