Linguine with Tomato Cream Sauce and Cheese

From the kitchen of One Perfect Bite...Menus, like rules are meant to be broken. Not arbitrarily, mind you, but there are days when even your best effort won't get the meal you planned to the table on time. That happened to me today. We had unexpected guests and chatted for so long that I had to revise my dinner plans. I needed to come up with something, that while simple to make, would be delicious and could be made from ingredients I had on hand. Working quickly through my options, I settled on this pasta which takes about 20 minutes to prepare. I had garlic bread and ice cream in the freezer, a bagged salad in the crisper and an unopened bottle of Rioja left from the holidays, so there would be a meal, bare bones to be sure, but enough to feed four adults whose appetites were no longer gargantuan. Once I had gathered all the ingredients, I rolled up my sleeves, took a deep breath and had dinner on the table in just a bit over 30 minutes. It was nice, but I'm glad this doesn't happen often. One is supposed to be Zen-like in their dotage and I am here to tell you this is no way to find enlightenment. The pasta is obviously easy to make, but don't discount it because of its simplicity. It really is delicious and I think you'll enjoy it. It is inexpensive to make and it would be perfect for those of you who are looking for Meatless Monday recipes. Here is how this lovely pasta sauce is made. 

Leftover Turkey? Try Turkey Stuffed Shells in Tomato Cream Sauce

From the kitchen of One Perfect Bite...Years ago, the size of the turkeys I bought for the holidays was inversely proportional to that of my family. As a result, I became the leftover queen and had an arsenal of recipes to handle the remains of the day. My reputation must have spread because the turkeys that have taken up residence in the rear of our property view the Silver Fox with curiosity but scatter whenever I appear. They have nothing to fear. Were it not for tradition, they'd be perfectly safe in my company because given my druthers, I'd rather serve chicken. Be that as it may, I still occasionally serve turkey and while they are smaller than they use to be, I still have leftovers to deal with. This is one of the recipes I use to assure the leavings do not go to waste. The shells are easy to make and they add some novelty to turkey leftovers. I think you will enjoy them. Here is how they are made.

Turkey Stuffed Shells in Tomato Cream Sauce...from the kitchen of One Perfect Bite

Instructions:
Sauce
2-1/2 cups cold milk
4 tablespoons quick-mixing flour (i.e. Wondra)
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon concentrated sun-dried tomato paste (i.e. Amore)
1 teaspoon dried tarragon leaves
1/2 cup grated Parmesan cheese + shaved cheese for garnish
Filling
3 cups finely chopped cooked turkey
1/4 cup minced onion
Pasta
12 jumbo shells, cooked per package instructions

Directions:
1) Preheat oven to 400 degrees F. Lightly grease 9-inch square baking dish.
2) To make sauce: Combine milk, flour, butter, salt and pepper in a 2-quart saucepan and bring to a boil over medium heat while stirring constantly. Boil and stir for 1 minute or until sauce thickens. Stir in sun-dried tomato paste, tarragon, and Parmesan cheese, stirring until smooth. Adjust seasoning to taste.
3) To make filling: Combine turkey, grated onion and enough sauce to bind mixture together, about 1/2 to 3/4 cup.
4) To finish: Stuff each of 12 cooked shells with an equal portion of filling. Arrange shells in prepared pan. If sauce appears to be too thick, thin it with additional milk. Pour sauce over shells and top with some shaved Parmesan cheese. Bake for 20 to 25 minutes until cheese melts and sauce is bubbling. Yield: 4 to 5 servings.

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