Deconstructed Un-Stuffed Shells

While meandering up and down the aisles at the grocery store the other day - something, as you can well imagine, I do with significant frequency! - I saw that small pasta shells were on sale: $1 for a one-pound box.

Well, I'm a pretty frugal girl. I had to bring some home with me.

Now, I love stuffed pasta shells, filled with rich ricotta cheese and smothered in a lively tomato sauce. But as much as I love to bake from scratch, shell peas, or pit cherries, I don't want to fuss over shoving spoonfuls of the cheese into a giant pasta shell that's modestly trying to keep itself closed. Too much bother. And I don't want to wait for my dinner while it bakes, either, especially when I'm really hungry after a long day of work and errands.

So it occurred to me that I could cook up these smaller shells, top them with the sauce, and just plop a dollop of cheese on top - all the same great flavors, none of the tedious work!

The zesty sauce enhanced the sweetness of the cheese, and the creaminess of the cheese complemented the warmth of the sauce. It was a perfect easy dinner that seemed far more luxurious than its simplicity would normally offer ....

Deconstructed Un-Stuffed Shells

• 2 tablespoons extra-virgin olive oil
• generous pinch of red pepper flakes
• 1/4 teaspoon Italian seasoning
• 1 small onion, chopped fine
• 1 large clove garlic, minced
• 6 medium tomatoes, chopped
• 1/2 cup red wine
• pinch of kosher salt
• 1 pound pasta shells, prepared according to package directions
• 1/3 cup Ricotta cheese
• 1/3 cup Cottage cheese
• Parmesan cheese, for serving

In a large skillet, heat oil over medium heat. Add red pepper flakes, Italian seasoning, onion, and garlic; cook, stirring occasionally, for 2 minutes. Add tomatoes, wine, and salt; bring to a boil over medium-high heat, and cook for 5 minutes, until most of the liquid has been absorbed.

Place the prepared shells onto a serving platter, and spoon the sauce over them. Stir together the Ricotta cheese and Cottage cheese; place a dollop onto the center of the sauce, then sprinkle with Parmesan cheese. Serve immediately.

Serves 4 generously.

Espresso Pudding Parfait

Rather than sponge cake made with matzah meal or plain ol' fruit or sesame seed candies, why not try a pudding for a special dessert during Passover?  Why not make something a bit luxurious, rather than feeling as though food is becoming a punishment with no access to breads, cupcakes, oatmeal, or other items - both decadent and mundane - that will suddenly seem miraculous on Saturday evening when they're permissible again after the holiday?

This rich, luscious dessert uses ricotta cheese, though I know that it can be difficult to find this particular ingredient with a hekhsher [HEK-sher], certifying that it's kosher for Passover.  Pureed cottage cheese would work just fine, if that's easier to acquire.  Or make this after the holiday ends, when you're still trying to use up leftover tins of macaroons.

The pudding isn't terribly sweet, so that it offers a nice contrast to the sugary cookies.  Layers of texture and layers of flavor ... this coffee-almond parfait is simple but beautiful.

Espresso Pudding and Macaroon Parfait

2 15-ounce containers part-skim ricotta cheese
4 tablespoons sugar
6 tablespoons prepared espresso, chilled

12 Manischewitz almond macaroons, crumbled

whipped cream, for serving

In a large bowl, whisk the ricotta to break it up a bit.  Whisk in the sugar and the espresso until smooth.

Fill 4 wine glasses one-third full with the ricotta mixture.  Divide half of the crumbled macaroons among the glasses.  Divide the remaining ricotta mixture among the glasses, then top with the remaining macaroon crumbs.  Top with whipped cream, if desired.

Makes 4 generous servings or 8 smaller ones.

Ricotta Cheese Pudding

I haven't made my Chocolate Cannoli Cake in ages. It's a lovely dessert with an orange-scented ricotta cheese mixture swirled into the batter; remarkably, it's both rich and light at the same time.

The other night, I wanted the flavors of the cake but didn't want to bother baking. I'd also just made a blueberry cake that morning, and hardly needed a second seductress in the house calling to me sweetly!

So instead, I simply took the ricotta filling that is swirled into the cake batter (minus the raw egg, of course, since no cooking would be involved) and made it into a pudding instead.

This is light, refreshing, and absolutely ridiculously easy to make. If it's too hot out to cook or you need an elegant finish to a summer meal, this is the dessert you've been waiting for.

It's also perfect if you just want a slightly sweet, cool dessert at the end of the day. This pudding can be anything you need it to be ....


Italian Ricotta Cheese Pudding

1 15-ounce container ricotta cheese
very finely grated zest of 1 large orange
juice of 1/4 orange
2 tablespoons sugar
1/4 cup mini semisweet chocolate chips
5 cinnamon graham cookie sticks, crushed

Combine all ingredients in a medium mixing bowl; mix well. Cover and refrigerate overnight for the flavors to develop, then spoon into decorative serving glasses. Sprinkle cookie crumbs over the top of the puddings.

Serves 4-6.