Our Valentine's Day dinner was a great success! For our main dish we made these delicious stuffed shells with a homemade meaty tomato sauce, yum-yum! The recipe comes from The Pioneer Woman so you know it's going to be great!
I love cooking with red wine. I love the way it smells and the way it tastes... it just adds such a depth of flavor. Plus you get to feel sophisticated, even if you're using a $5 bottle of wine! I will definitely be making this sauce recipe again for other pasta dishes. I was thinking that it would be good to put into mason jars and give to some of my friends and family who like to cook, it's so versatile!
I used this technique to stuff the shells and it made it so much easier! I was done in no time. Sorry, I forgot to take a picture of this. Also we learned what "chiffonade" meant and how do it. Thanks Wikipedia!
Our appetizer was margherita flatbread. They were good, but we don't think we've quite perfected the recipe yet. I'll wait to share that when we have! But it looked pretty, so here's a pic.
After dinner we built our fort. It had the 3 C's of a perfect fort: Comfy, Cozy, and Cool. Baha, I just made that up, but it works! I do think this is the best fort we've built yet! And I remembered how much I love the movie Away We Go. If you haven't seen it yet go watch it!
Three Cheese Stuffed Shells with Meaty Tomato Sauce
- Salt and pepper, to taste
Cook pasta shells for half the cooking time; make sure not to overcook. Drain and rinse in cool water. Set aside.
Adapted from: http://thepioneerwoman.com/cooking/2010/10/three-cheese-stuffed-shells-with-meaty-tomato-sauce/