PASTA CACIO E OVA (with cheese and eggs)

Pasta Cacio e Ova is a recipe based on few ingredients but with an incomparable flavor!

It is typically prepared with shells, a particular short pasta format, which are seasoned with a mixture of beaten eggs with a mix of grated cheeses, pecorino and Parmigiano Reggiano added to a tomato sauce.

Ingredients:

1 lb. Shell pasta

1/4 cup olive oil

1 28 oz. Peeled Plum tomatoes (I use fresh garden tomatoes when available)

1 small onion (chopped)

3 eggs

1 cup of mixed Pecorino cheese and Parmigiano Reggiano

Sprigs of parsley and basil

Salt and pepper

Sauté' the chopped onion in olive oil.  When onion is golden, add the crushed plum tomatoes, sprig of parsley and basil, salt and pepper and simmer for 25-30 minutes.  

Simple sauce (Sugo semplice)

In the meantime, beat the 3 eggs and add the mixed cheese.  

Add the egg and cheese mixture to the sauce and cover immediately.  Simmer for 10-15 minutes. 

Remove the cover (egg and cheese mixture should be thick) with a fork, cut the mixture into chunks.

Once the pasta is cooked, drain and add the sauce to the pasta and top with few leaves of chopped parsley.

Enjoy!

 

Stuffed Pasta Shells - Conchiglioni ripieni al forno

Stuffed Pasta Shells with Ricotta.....a classic for Sunday menu and holidays.  

Filled patiently one by one, these "conchiglioni" will be fought over to the last one and every effort will be rewarded once all guests are taken by the throat!

 1 Package of Jumbo Shells, 12 oz.

                                

For the filling:

·         (8 oz.) ricotta cheese, drained

·         1 cup of freshly grated Parmesan cheese

·         1-2 eggs

·         A sprig of parsley, finely minced

·         Salt and pepper

·         8 oz. fresh mozzarella, shredded

Prepare a simple sauce (sugo semplice o Marinara)

Boil the shells in salted water until three-quarters cooked.

While the shells are cooking, mix the ricotta, cheese, egg, parsley, salt and pepper and finally the shredded mozzarella.

When the shells are done, drain them and lay them out to cool. When the shells are cool enough to handle, fill them with the ricotta and mozzarella mixture.   

Put a thin layer of sauce at the bottom of a baking dish.  Place the stuffed shells on top, then cover the shells with more sauce. Top the shells with a good amount of grated cheese. 

Bake in a hot (350F) oven for 35-45 minutes, until the shells are cooked through.

Note: The stuffed shells can be prepared in advance and then baked when necessary.