Pasta de Banner

Pasta de Banner by Matt Banner
Videography and Production by Zachary Nicholson

 

Matt Banner, a freshman finance major, cooks up an original dish on the fly. Raised in a household of Italian chefs, Banner shows the techniques he learned growing up in the kitchen. Pasta de Banner is a simple, yet interesting mix of vegetables and pasta that is sure to please your taste-buds!

 

Ingredients

  •  1 cup of mushrooms
  •  1 cup of onions
  •  2 cloves
  •  1 pound of ground meat
  •  ½ cup of okra
  •  ½ teaspoon of salt
  •  ½ teaspoon of pepper
  •  1 serving size of noodles
  •  ½ cup Spaghetti Sauce

Directions

 

Begin by washing all of the vegetables thoroughly. Then dice the onions into small pieces. Once the onions are diced, cut the cloves into very small pieces. Also dice the okra into small chunks.

Next, place all the diced vegetables into a pan. Cook in the pan until the onions begin to caramelize or turn light brown.

After the vegetables are cooked place ground meat into pan and cook until meat is dark brown (or desired meat preference.)

Once the meat is cooked, place the vegetables and the meat in the same pan. Stir the vegetables and the meat together.

Next, bring water to a boil. Add pasta noodles once water is boiling. Cook pasta in boiling water for approximately 10-12 minutes.

Once the pasta is cooked and ready, add it to the stir-fry of vegetables and meat.

Stir the noodles and stir-fry as desired. Add Spaghetti sauce and stir.

That is it! Enjoy eating your Pasta de Banner!

Pasta de Banner completed!

Pasta de Banner completed!

Spinach and Ricotta Stuffed Shells

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Spinach and Ricotta Stuffed Shells
Story and Photos by Angelica Radacinski 

Eating healthy and feeling full are two goals Cynthia Ramirez looks for in every meal.

Ramirez, a San Antonio native and a senior at St. Mary’s University, is studying Forensic Science.

She hopes to continue school shortly after she graduates and attend law school.  Aside from loving to cook, Ramirez enjoys painting and creating jewelry.

Ramirez loves St. Mary’s because, unlike larger schools, she is able to receive constant help and support in her classes from professors.

“St. Mary’s offers such wonderful classes and support for whatever your major may be,” she says.

Ramirez enjoys a wide variety of foods and makes clear that she doesn’t necessarily have a favorite dish; however, she points out that she does like seafood quite a bit.  She enjoys baking and has baked an array of desserts.

The recipe was chosen based on a few factors–it is fairly inexpensive to make the dish based on the simple ingredients, it can feed a large number, it is quite healthy compared to most dishes, and it also fills a person up with relatively small portions.

This dish is also easy to make if someone is short on time.

“This dish is really simple. I always like to add a little more garlic for flavor and I tend to use organic products because it gives a cleaner, still delicious flavor,”  adds Ramirez.

Ingredients

  • 16 jumbo pasta shells
  • 2 tsp extra virgin olive oil
  • 1/2 lbs baby spinach
  • 2 cloves garlic, finely chopped
  • 1/2 lbs part-skim ricotta cheese
  • 1/2 lbs part-skim mozzarella cheese, grated
  • 1 egg, lightly beaten
  • 1 T chopped basil
  • 1 1/2 c marinara sauce
  • 2 T grated Parmigiano-Reggiano cheese

Directions

Bring a large pot of salted water to a boil. Add pasta shells and cook about 10 minutes. Drain well then toss with oil in a large bowl; set aside. Preheat oven to 375°F. Put spinach into a large skillet and drizzle with a tablespoon or two of water. Cover and cook over medium low heat, tossing occasionally, until just wilted; drain well. When cool enough to handle, squeeze to remove any excess water. Chop spinach and transfer to a large bowl. Add garlic, ricotta, mozzarella, egg and basil to make the filling. Spread a few spoonfuls of marinara sauce in the bottom of a shallow baking dish large enough to hold the shells in a single layer. Fill each shell with spinach mixture and arrange in the dish. Pour remaining sauce over and around the stuffed shells and top with Parmigiano Reggiano. Cover with foil and bake until hot throughout, 20 to 30 minutes, then uncover and continue baking until golden brown, about 10 minutes more. Makes four servings.