Sunday, April 23, 2006

RECIPE: Stuffed Shells

Stuffe Shells Uncooked
Originally uploaded by gaztrue.

Stuffed Shells cooked
Originally uploaded by gaztrue.

Stuffed Shells

2 tablespoons dried tomatoes
2 tablespoons olive oil
½ pound Pasta Shells
½ teaspoon salt
15 oz. Ricotta – Low fat
2 cups Mozzarella, shredded – Part Skim
¾ cup Parmesan Cheese
½ cup onion
1 garlic clove
1 egg
27 oz Pasta Sauce

A few days or a few hours prior to making he shells, cut enough dried red tomatoes to make up a full 2 tablespoons. It is easiest to cut them up with kitchen shears. Place in a dish with olive oil and cover. Let rest for a few days or a few hours.

Preheat oven to 350 degrees Fahrenheit. Boil 1 gallon of water and add salt. Drop in pasta shells and stir. Bring back to a boil and boil for 12 minutes. Remove from water and drain. Set aside.

In a large bowl, add ricotta, 1-cup mozzarella, and ½ cup Parmesan cheese. Drain the dried tomatoes of as much oil as possible by squeezing the tomatoes. Place in a food processor with the onions and garlic clove. Process until smooth. Add mixture to bowl. Add in slightly whipped egg. Mixed until everything is incorporated.

Lightly grease a baking dish. Pour in 1 cup of the tomato sauce on the bottom of the dish. Stuff the cooked shells with about 1 full tablespoon of the cheese mixture and place in the dish. Cover with the remaining sauce. Sprinkle the remaining 1-cup mozzarella and ¼ cup of Parmesan cheese on the top. Cover the dish with aluminum foil. Place in oven and bake for 45-55 minutes until the pasta sauce bubbles. Take off the aluminum foil and bake until the cheese is completely melted. Let rest for 5 minutes. Serve. Makes 6 servings.

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