WOW SALT HARDENED SHELL RECIPES

Steps:

• 1. Preheat the oven to 350?F. Heat the olive oil in a large oven-safe skillet over medium-high heat. When the oil shimmers, add the sausage and cook, breaking it up with a wooden spoon, until browned, 5 to 8 minutes. Reduce the heat to low and add the crushed tomatoes, bell pepper, oregano, red-pepper flakes and a pinch each of salt and pepper. Simmer until the sauce thickens slightly, 10 to 15 minutes. Stir in the spinach. Taste and add more salt, pepper and red-pepper flakes. 2. Meanwhile, bring a large saucepan of salted water to a boil over high heat. Add the shells and cook according to the package directions, until al dente. Drain well. 3. In a medium bowl, combine the ricotta, Gouda and basil. Transfer the mixture to a gallon-size zip-top bag. Push the mixture into one corner of the bag, squeeze the air out of the top of the bag, and snip about ? inch off that corner. 4. Working with one at a time, pipe about 1 tablespoon of the cheese mixture into each shell, then place them in the skillet. Sprinkle the shells evenly with mozzarella. 5. Transfer the skillet to the oven and bake until the cheese has melted and is lightly browning on top, 25 to 30 minutes. Let cool for 5 minutes, then top with fresh basil to serve. Store any leftovers refrigerated in an airtight container for up to three days. Note: If you're feeding a vegetarian crowd or just prefer to go meatless, you can omit the sausage and simply add more crushed red-pepper flakes to taste.

Steps:

• Drain the ricotta cheese overnight...place it in a strainer (on a thin dish towel) into the fridge.
• Beat the ricotta cheese, powdered sugar, and vanilla together until well mixed.
• Fill a pastry bag (or use a ziplock bag with the corner tip cut) with the filling.
• Fill the cannoli shells with the cream.
• Sprinkle mini chocolate chips and/or pistachios on the cannoli's
• Dust powdered sugar on top.
• Homemade Cannoli Shells (makes 24)