STUFFED SHELLS

Ingredients

• 12 ounces (1 box) jumbo pasta shells (approximately 36 shells)
• 2 tablespoons olive oil, plus extra for greasing baking sheet
• 2 teaspoons dried crushed red pepper flakes
• 2 garlic cloves, minced
• 5 cups marinara sauce
• 2 (15-ounce) containers whole milk ricotta cheese
• 1 1/3 cups grated Parmesan
• 4 large egg yolks
• 3 tablespoons chopped fresh Italian parsley leaves
• 3 tablespoon chopped fresh basil leaves
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup shredded mozzarella cheese

Directions

* Partially cook the pasta shells in a large pot of boiling salted water until slightly tender but still quite firm to the bite, about 4 to 6 minutes. Drain pasta shells and brush with oil.

* Heat the oil in a heavy medium saucepan over medium heat. Add the red pepper flakes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce. Bring the sauce to a simmer, stirring often.

* In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, mint, salt, and pepper. Set aside.

* Preheat the oven to 350 degrees F. Lightly oil a 12 by 9 by 2-inch baking dish and set aside.

* Spoon 1 1/4 cups of the sauce over the prepared baking dish. Fill the cooked shells with the cheese mixture, about 2 tablespoons per shell. Arrange the shells in the prepared dish. Spoon the remaining sauce over the shells, then sprinkle with the mozzarella.

* Bake in the lower third of your oven. About 25 to 30 minutes.

Chicken, Prawn and Tomato Paella

Serves 2

• 1 ½ tbs olive oil
• 1 x 200g chicken breast fillet, trimmed and chopped
• 200g shrimp, tails intact
• 1 small brown onion, chopped
• 2 cloves garlic, crushed
• ½ tsp chilli flakes
• ½ tsp smoked paprika
• ¾ cup rice
• 1 x 400g can diced tomatoes
• 1 ¼ cup chicken stock
• flat-leaf parsley leaves and lemon wedges, to serve

Directions:
Heat 1 tbs oil in a medium pan over high heat. Add the chicken and prawns and cook for 4–5 minutes or until golden and cooked through. Set aside and keep warm.
Add the remaining oil to the pan with the onion, garlic, chilli and paprika and cook for 2 minutes or until softened. Add the rice, tomato and stock, reduce heat to low and cover with a tight-fitting lid. Cook for 20–25 minutes or until the rice is cooked. Stir through the chicken and prawns and cook for a further 1 minute.
Top with parsley and serve with lemon wedges.

(Donna Hay)