Special Instructions: Creates 8 individual “Stacked” Shells, Perfect as a hearty appetizer to share or as an entree.

Instructions:

Preheat oven to 375 degrees.
Prepare pasta according to package directions. Cook until al dente, drain and set aside.
Brown ground beef in a large pot over medium heat.
Once beef is browned, add in garlic, celery, carrots, wine and cream and mix well.
Continue cooking and mixing for approximately 15 minutes or until celery and carrots have softened and liquids have reduced.
Lightly salt and pepper to taste, then remove from heat.
Combine beef mixture with pasta in a large mixing bowl.
Add in cheeses and eggs and mix ingredients well.
Line baking sheet with parchment paper and lay baking rings on top.
Lightly spray the insides of the baking rings to prevent sticking.
Evenly divide cheese/beef/pasta mixture into the 8 rings and gently press down to create flat-top surfaces.
Bake for 25 minutes, remove from oven and let cool for about 3-5 minutes before serving.
Run a sharp knife along the inside of each ring to release pasta “stack”.

About Me: I creatively cook, often not following a recipe but just “winging it” and creating based on whatever is left in the fridge or pantry or whatever I’m feeling at the moment. My goal is to inspire people to cook in their kitchens and take a chance — be creative and try something new.

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And for that elegant touch, and to create a twist on a classic dish, lobster and crumbled bacon are blended in for a punch of flavor and texture the whole family will love.

From the original site: Earlier this week, I tackled for the first time ever the classic Mac N’ Cheese – with broccoli and two types of cheeses. I can’t even leave anything plain and simple, but that’s just me. With that under my belt, I wanted to take this classic dish to the next level in a variety of ways:

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From the original site: I had my Husband make up some Macaroni Salad for a church pot luck, being held now every Wednesday during Lent.

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From the original site: But, being a mother of two almost-four-year-olds, (where did the time go!?!?) one cannot maintain sanity without some sort of macaroni and cheese dish in the repertoire. And as much as I enjoy the ease of that purple bunny box, the food obsessed individual that I am expects, no DEMANDS, that I make a decent homemade macaroni and cheese.

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From the original site: I don’t recall the first dish I ever prepared for my husband, but I do remember the first dish I made that stuck in his mind. 11 years later he still talks about this dish like it’s the only good dish I ever made him. After years of pleading requesting this dish, I decided to suprise him with a new rendition. One that was inspired by the original, but a dish that was much more sophisticated. Consensus – better than the original :)

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From the original site: Life in fact, has been so hectic in the last few weeks that my fridge has been stocking up. I have been mostly on a baking spree, and suddenly realized that in the absence of no cooking for 2 days- we had enough things that needed to be cooked on an ASAP basis.

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From the original site: isottos are considered to be complicated; because it’s very easy to overcook or under cook. Also, the time taken to cook it, is considerably more than an average meal, since it included just standing and watching, refilling with stock and then waiting again for it to cook a little more. I have always been very skeptical of cooking a risotto, because no matter how many times you have made one before, one could still easily go wrong. To prevent that from happening, I thought I should use a tried and tested recipe, since I was also going to add chicken. My first halt was a cookbook on Italian cooking- Nothing; and then began my search online. I found a lemon risotto, a prawn risotto, a chicken risotto, an asparagus risooto, but NOT a lemon chicken Risotto. I searched keenly, but to no avail, since most recipes I found did either not have wine or no lemon or no chicken. I now had newfound regard for the Lemon Chicken Risotto; it seemed like a rare, unusual recipe. I returned to one of my favourite cooks, Nigella, and used the recipe for a Lemon risotto as a base which I planned to tweak (the original can be found here). Even though I reduced the quantities a bit, this recipe is definitely for 3 and not for 2!
The Risotto was a winner. Ak was ‘impressed’, so much so, that he brought out some wine in order to commemorate. In this wonderfully cold weather, this surely was more than just comfort food.

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I like to make a big batch of this and freeze the left-overs for later meals.

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From the original site: I’ve never cooked Eggplant Parmesan before but I love eggplants, tomato sauce, and pasta, and her pictures made me super hungry. However, I had one problem: my husband wants meat (or any kind of seafood) with all his dinners. So what I did was to use my favorite Meat Sauce instead of tomato sauce. And guess what my husband said… he absolutely loved it!

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