Nada’s Signature Salsa Trio & Chips | Appetizer for 4

Step 1: Preheat your oven to 400° & prepare to cook onthe middle rack. While the oven is preheating, unpack all your “mise en place” (ingredients). Leave the pan of shells on the counter for 10 minutes before cooking.

Step 2: Remove the plastic lid & place the foil-covered panof shells on a sheet tray on the middle rack in your oven for 30 minutes. Pull from the oven & carefully remove foil from the top of the pan.

Step 3: Raise oven temperature to 425°. Place uncovered shells back in the oven, along with the foil-wrapped garlic bread. Cook both for 15 minutes, or until cheese on shells is golden brown. You know your oven best; cook times may vary. Remove pasta & garlic bread from the oven & carefully remove foil from bread. Let the garlic bread cool & the shells rest for 10 minutes. Top shells with parmigiano before serving.

Step 4: While your pan of shells is resting, grab a mixing bowl large enough for the salad greens. Place all the greens & shaved vegetables into the bowl & pour sherry vinaigrette over the mix. Gently toss with tongs or a large spoon until greens are coated in dressing. Enjoy!

Ricotta-Stuffed Shells w/Italian Sausage

Nut-Free, Shellfish-Free

Mista Salad

Gluten-Free, Dairy-Free, Nut-Free, Shellfish-Free, Vegetarian

Sixteen Bricks Garlic Bread

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