In our third episode we make Italian stuffed pastas, buttery garlic toast and we show you how to prepare our Goodfellows Sausage.
We (Mike and Sandy Pontello) are a Houston couple who have been married for 45 years. We want to share generations of family recipes and our family stories with the world.
Watch our 2nd episode on how we make our Lasagna and Italian green beans:
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Thank you sincerely for all the views and comments watching our first episode. Buon appetito!
STUFFED PASTA RECIPE
Cooking the pasta
Bring to a rolling boil 4 quarts of water in a large pot. Add one box 12 ounces Jumbo Pasta Shells. Turn off the heat, put a lid on the pot and let the pasta sit in the water for 20 minutes. If you keep boiling the water until pasta is cooked the boiling water will tear the pasta shells. Drain after 20 minutes, and I know we hear we should not rinse pasta but I do in cold water in order to keep them from getting too soft.
Meat Filling Recipe
2 pounds hamburger meat
1 pound of Italian sausage – just saying the best Italian sausage is ours,
“The Goodfellows Italian Sausage”
2 bundles of green salad onions
1 large onion chopped
Cook the meat and onions and drain off excess fat.
Add to the cooked meat mixture
1 tablespoon of fennel seed toasted in a small pot over the stove. Do this on a low to medium heat watching constantly, just a few minutes, seeds will burn quickly. Cool and grind in a coffee grinder. I have a coffee grinder used specifically for grinding my seeds.
1 teaspoon oregano
1 teaspoon Lawry’s seasoned salt – I prefer Lawry’s seasoned salt because there is no MSG
2 tablespoons granulated garlic
2 tablespoons of dried sweet basil
2 tablespoons of freeze dried chives
1 teaspoon of black pepper
When mixture is cooled place in a food processor and pulse a few pulses until the meat mixture has a finer texture. Please don’t pulse too long, you do not want the meat mixture to become mush.
Now add and mix well into meat mixture
1 ½ cups of grated parmigiano reggiano
8 ounces of grated Mozzarella
Fill each pasta shell, filling the amount to your preference and top with a dollop of ricotta.
Please each shell in a 9 X13 pan, sprayed with non stick spray and add my suga sauce. The suga sauce will keep the pastas standing up and not sliding around. Before placing in the oven make sure all shells are covered with sauce leaving the meat and cheese uncovered. Place in a 350 degree oven for 30 to 45 minutes. You only need to cook until warm, everything is cooked before going into the oven.
ITALIAN TOAST RECIPE
1 loaf of French bread sliced – thin but not too thin
Place in a small bowl
1 stick of butter – softened at room temperature
¼ cup of olive oil
1 ½ tablespoons of granulated garlic
Spread each slice on one side and place in a 250 degree oven for 1 1l2 hours. After 45 minutes turn each slice over and continue baking the additional 45 minutes. Cool and enjoy