Stuffed Shells

This is a bit of a departure from your normal stuffed shell recipe. I like it because it's not as tomato-y as what you may find elsewhere. It also has meat in the stuffing, rather than in the sauce. The meat is completely optional - if you don't add it, add in about 3 cups of shredded zucchini.

yields about 32 stuffed shells

1 box of jumbo shell pasta, cooked to al dente (about 10 minutes)

stuffing:
1 lb small curd cottage cheese
1/2 lb ricotta
12 oz frozen chopped spinach (thawed and drained of liquid)
1/2 lb shredded mozzarella cheese
1 lb ground sausage, browned and crumbled
2 eggs
nutmeg (to taste)
Salt and pepper (to taste)

Sauce:
2 Tbsp butter or oil
2-3 Tbsp flour
1 Tbsp garlic
3 c cold milk
1 c grated parmesan cheese
1/2 c cream cheese, cubed and softened
2 cans flavored tomatoes (drained)
salt and pepper to taste

Asiago cheese (topping)

Noodles
Follow the package directions to cook to al dente
Drain and rinse with cold water, separating the shells from one another, until cold

Pre-heat oven to 375 degrees.

Stuffing
Combine all ingredients into a large bowl

Sauce
In a saucepan, melt butter, and mix in flour to make a roux
Blend completely and cook until just starting to smell nutty
Add the garlic and cook about a minute, stirring constantly
Whisk in the cold milk a little at a time, making sure it doesn't get lumpy
Once milk is completely added, add each of the cheeses, blending before adding the next one
Bring to a boil, then reduce to a simmer
Add in the tomatoes and, switching to a wooden spoon, add the tomatoes in
Season with salt and pepper and let simmer about 5 minutes, stirring occasionally

Building The Dish
In a large, 9" x 14" x 4" deep pan, put down a ladle or two the sauce
Stuff the shells individually, and place them side by side until they are all in
If necessary, layer the shells - make sure the layers are even all the way across
Ladle the remaining sauce over the top
Sprinkle with Asiago cheese

Cover with aluminum foil and bake about 35 minutes.

Parmesan Crusted Pork

Actually, this can be done with chicken as well, if you'd rather. The trick is to try and make it about a 1/2 inch thick, and even across the whole portion of the meat...

1 lb white meat (pork or chicken), butterflied flat

1 c flour
2 Tbsp paprika
1 Tbsp black cracked pepper
1 tsp Kosher salt

3 eggs, beaten
3 Tbsp milk

1 1/2 c grated Parmesan cheese

Set up your breading station: Pan 1 has the seasoned flour, Pan 2 has the eggs, Pan 3 has the cheese.

Pre-heat oven to 375 degrees.

In a large skillet, heat up vegetable oil to between medium and medium high
Make sure that the vegetable oil is about 1/4 inch deep - no more
Bread the pieces of meat and then lay gently and carefully into the heated pan
Let cook until golden brown, and flip
Let cook again until golden brown
Remove and place onto a broiling pan
Place in the oven for about 15-20 minutes or until the meat is fully cooked

**Note that chicken is a little more delicate than pork is, so it may take less time to finish it off in the oven**