Spaghetti Arrabbiata – A Spicy Treat

On August 2, 2017 By Isobar ExpeditionsIn Germany, Recipes6 Comments

We went to our favorite restaurant, The Brasserie, at least three or four times per week for lunch or dinner. We usually ordered the special of the day because we really liked the variety and the fresh ingredients that they used. When we didn’t order the special, our typical fall-back plan was to order the Spaghetti Arrabbiata, which is a spicy red sauce served over pasta. They typically served it with chunks of grilled filet mignon, but during Spring they also served it with shrimp or prawns. As we continue to try and replicate special meals that we have eaten during our travels, this was an obvious choice since we had it so many times. It is a pretty simple dish to prepare, but that doesn’t mean that it isn’t delicious. You can control the heat by adding more or less red pepper flakes, but it is meant to have a fair amount of heat. Obviously you don’t have to add the meat, but it really is a wonderful combination.

INGREDIENTS

28 oz Can of Tomato Sauce
1/4 cup Tomato Paste
1 tbsp Red Pepper Flakes
2 tsp Garlic Powder
1 tbsp Italian Seasoning
1 tsp Dried Oregano
1 tsp Sugar
8 oz Filet Mignon – cut into 1 inch squares
Thin Spaghetti
Parmesan Cheese – shaved into thin slices
1/4 cup Extra-Virgin Olive Oil
Salt and Pepper to taste

INSTRUCTIONS

Combine the tomato sauce, tomato paste, garlic, Italian seasoning, oregano, and sugar in a large sauce pan and simmer over a low heat for 30 to 40 minutes, stirring frequently. Season the steak with salt, pepper, and a dash of garlic powder and let sit. Cook the pasta according to package directions, adding a tablespoon of the olive oil to keep the pasta from sticking. Before draining the pasta, reserve 1/4 cup of the pasta water. Heat the remaining olive oil in a medium skillet and add the chunks of steak. Sear the steak on all sides for a total of approximately 5 to 6 minutes until medium-rare. Add the reserved pasta water to the sauce, then toss the pasta with the sauce in a large bowl until the pasta is coated with the sauce. Plate individual portions with spaghetti placing the steak next to the pasta and garnish the pasta with parmesan cheese to taste. Serves two people.

Baked Manicotti – Simple and Delicious

On April 27, 2016April 27, 2016 By Isobar ExpeditionsIn Recipes9 Comments

Manicotti is one of those meals that is perfect for any occasion and, best of all, it is even better the next day. When we’re looking for a meal that can satisfy our tastes as well as offer multiple dinner options, manicotti is an excellent choice. The spaghetti or marinara sauce can pull double duty and be frozen or put over pasta later in the week and the leftovers make a wonderful lunch as well. Baked manicotti can be made for a large party or for just the two of us, which works out perfect with our busy lives.

Ingredients

1 box Manicotti Shells (10 shells) – If you can’t find manicotti shells, you can substitute cannelloni shells.
2 cups Spaghetti or Marinara Sauce – we used our own semi-homemade sauce, but you can use your favorite sauce.
16 oz Ricotta Cheese
8 oz Mozzarella Cheese – shredded
1 tsp Garlic Powder
2 tsp Italian Seasoning
1 egg
Parmesan Cheese – shredded as desired
Salt and Pepper to taste

Instructions

Cook the shells according to the box instructions leaving them slightly al dente since they will be baked afterward. Mix the ricotta cheese, three-quarters of the mozzarella cheese, garlic powder, Italian seasoning, egg, salt, and pepper in a medium-sized bowl. In a casserole dish, spread about a half a cup of the sauce into the bottom of the dish. When the shells are cool, stuff them with the cheese mixture and place into the casserole dish. Cover the shells with remaining sauce. Top with the remaining mozzarella cheese and parmesan cheese, if using. Bake in a pre-heated oven at 350 degrees for thirty minutes or until the cheese is melted and the sauce is bubbly.

Stuffed Shells – Dinner for Two

On January 20, 2016 By Isobar ExpeditionsIn Recipes3 Comments

This is a simple dinner, but that doesn’t make it any less delicious. Despite the cheese, it actually isn’t as decadent as it might sound. As with many meals such as this, leftovers can be even better than it was on the first night. We cheated a little on making our tomato sauce, but you could certainly make the entire thing from scratch. Garlic bread can be an excellent accompaniment to this rich and creamy meal. The nice thing about this meal is that it can be adjusted for a large family or gathering as easily as it was to adjust it for just the two of us. We’ve provided the recipe for our full batch of tomato and meat sauce, but it too could be scaled down if you wanted just enough for the shells. We just prefer to make enough to freeze for spaghetti with meat sauce or other recipes later. It isn’t always easy to find meals that work for a couple or an individual, so these gems are perfect go-to meals when you don’t need to cook for a large group.

Ingredients

1 lb Lean Ground Beef (or ground meat of your choice)
24 oz Jar of Spaghetti Sauce (whatever brand you prefer)
2 – 15 oz Cans of Diced Tomatoes
2 – 15 oz Cans of Tomato Sauce
3 tbsp Italian Seasoning
1 tbsp Oregano
2 1/2 tsp Granulated Garlic Powder
1 tsp Granulated Sugar
14 Large Shells – cooked to package directions
1 and 1/3 cups Ricotta Cheese
1 cup Mozzarella Cheese – shredded
1/4 cup + 1/8 cup Parmesan Cheese – finely shredded
1 Large Egg – beaten
Salt and Pepper to taste

Stuffed Shells with Tomato and Meat Sauce

Instructions

In a large saucepan, add the ground beef, 1 teaspoon Italian seasoning, 1/2 tsp garlic powder, salt and pepper. Brown the ground beef over medium-high heat until thoroughly cooked. Add to the saucepan the spaghetti sauce, diced tomatoes, tomato sauce, 2 tablespoons Italian seasoning, 2 teaspoons garlic powder, and the granulated sugar. Stir to combine ingredients, bring to a boil, and simmer for 1 to 3 hours (cooking the day before and letting sit will let the flavors intensify). Cook the shells according to package directions, drain, and let cool to room temperature. In a medium bowl, combine the ricotta cheese, 2/3 of a cup of mozzarella cheese, 1/4 cup of the parmesan cheese, 1 teaspoon of Italian seasoning, and half of the beaten egg, and mix thoroughly. Pre-heat an oven to 350 degrees. Cover the bottom of a small baking dish with enough tomato and meat sauce to thoroughly cover the bottom of the dish. Stuff each shell with about 3 tablespoons of the cheese mixture, enough to fill each shell without over filling them. Place the shells into the baking dish on top of the sauce mixture. Spoon more of the meat sauce over top of the shells and sprinkle the remaining mozzarella and parmesan cheese. Cover the baking dish with aluminum foil (spray the bottom of the foil with some cooking spray so that the cheese doesn’t stick). Bake in the oven for 20 minutes and then remove the foil. Cook for another 15 to 20 minutes until the sauce is bubbling. Plate and serve with garlic toast.