The Eleventh Day of Christmas

And all this day brings. On the Eleventh Day of Christmas, my True Love gave to me Eleven Pipers Piping. This begs the question, who are the eleven pipers? We call them Apostles. Christ called them Chosen.

Throughout the Bible, His hand-picked followers call us to know Him as they knew Him – in the most intimate ways. To know Him, to love Him, to follow Him, and to surrender all that we are for His sake.

Today is also the Feast Day of Saint Elizabeth Ann Seton. She is the first American-born saint, though not a cradle Catholic. Elizabeth converted to the church while living in Italy. If ever there were a place filled with Catholic traditions, it would be Italy in the early 1800s. Upon her return to America, Elizabeth Ann Seton established religious communities dedicated to the care and education of poor and underprivileged children. This is why she is the Patron Saint of Catholic Schools.

Of all the saints, I feel a special connection to Saint Elizabeth Ann Seton. It was the name of the parish where Kiddo made his first communion and where Hubby and I reaffirmed our commitment to Christ.

Lastly, today also happens to be National Spaghetti Day. Though not spaghetti, this delicious dish is keeping in the spirit of an Italian Supper. Enjoy and have a most blessed day.

Lasagna Stuffed Jumbo Pasta Shells
Cheese Filling
1 (8 oz) packaged Chopped Spinach
1 (8 oz) block Mozzarella Cheese
1 (16 oz) container Whole Milk Ricotta Cheese
1 medium Lemon, zested
2 teaspoons Italian Seasoning

Thaw spinach under cold running water. Squeeze out as much moisture as possible. Blot with paper towers, set aside until ready to use.

Finely shred low-moisture Mozzarella Cheese into a large mixing bowl. Add Ricotta Cheese and the spinach. Zest lemon over the cheeses. Stir to blend. Cut lemon in half, juice as desired into the cheese mixture (half a lemon juiced should be good, but for more “lemon” undertones, juice the whole lemon). Stir to blend, taste and adjust as desired.

Set cheese filling aside until ready to use.

Meaty Filling
1 Shallot
4 Garlic Cloves
8 large fresh Basil Leaves
1 tablespoon Olive Oil
1 lb Ground Beef
1/2 lb Mild Italian Sausage
Salt to taste
Black Pepper to taste
2 tablespoons Tomato Paste
2 teaspoons Italian Seasoning
1/2 cup Basil Garlic Pasta Sauce from a jar

Peel shallot, finely mince. Peel garlic, thinly slice. Stack Basil Leaves to chiffonade. Set everything aside until ready to use.

Heat a large skillet over medium-high heat. Warm olive oil in the skillet. Brown ground beef and Italian sausage with a big pinch of salt and a kiss of pepper. Break meat apart as it browns, cooking for about 10 minutes. Add onions and continue to cook another 5 minutes.

Add sliced garlic to the skillet. Cook until fragrant, about a minute longer. Drain skillet well, return meat mixture to the pan.

Add tomato past, mix into meat until well blended. Scatter basil over the meat; followed by a half-coup of pasta sauce, just enough to moisten the meat. Let simmer for a few minutes longer, then remove from heat.

Shells
24 Jumbo Pasta Shells

Bring a large pot of salted water to a boil. Add shells, plus a few extra in case of breakage as they boil. Cook, stirring occasionally, until just tender yet firm to the bite, about 9 minutes. Rinse shells under cold water until pasta is cool enough to handle. Set aside.

Finishing Touches
1 (14 oz) can Diced Tomatoes
Remaining Pasta Sauce in the jar
1/2 cup shaved Parmesan Cheese

Heat oven to 400-degrees. Empty the diced tomatoes into a large casserole dish. Spread out to coat the bottom of the dish evenly.

Working with one shell at a time, place about a teaspoon or so of the cheese mixture into the shell. Add about a teaspoon or so of the meat mixture over the cheese. Place the shell into the prepared casserole dish. Repeat until all the shells have been filled. There should be extra cheese and extra meat remaining.

Scatter remaining cheese mixture over the filled shells. Add remaining pasta sauce to the meat filling, then spread over the shells.

Finish with a layer of shaved Parmesan Cheese. Place shells in the oven to bake for about 25 minutes or until the Parmesan is a beautiful golden brown.

Remove from oven, let rest for a few minutes. Great with bread, wine and a simple salad.

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All the ends of the earth have seen the saving power of God