Thursday, January 12, 2012

How do i cook ed stuffed shells?

I just need to know if I have to cook the shells first and then stuff them I have never done stuff shell before I can make it all but the noodle dont know what to do HELP!!!!!!

How do i cook ed stuffed shells?
Stuffed Shells



INGREDIENTS:

2 dozen large pasta shells

2 teaspoons salt

24 ounces part skim ricotta cheese

1/4 cup fine dry bread crumbs, Italian seasoned

1/2 cup grated Parmesan cheese, divided

2 tablespoons chopped fresh parsley or 2 teaspoon dried parsley flakes

1 egg, slightly beaten

1 medium onion, halved and sliced

2 cloves garlic, crushed

1 can (15 ounces) diced tomatoes, undrained

3 cans (8 ounces each) tomato sauce

1/2 teaspoon dried oregano leaves

1/2 teaspoon dried basil leaves

1 1/2 to 2 cups shredded Mozzarella cheese



PREPARATION:

Cook shells in boiling salted water, following package directions. Drain in a colander and rinse with cool water. Set aside. In a medium bowl, combine ricotta cheese, bread crumbs, 1/4 cup Parmesan cheese, 1/4 teaspoon salt, parsley, and egg; mix until well blended. In a large skillet, heat oil over medium heat; add onion and sauté until golden in color.



Add garlic, tomatoes, tomato sauce, oregano, and basil; mix well and bring to a boil. Reserve 1 cup of sauce. Pour remaining sauce into a 9x13x2-inch baking dish. Carefully spoon cheese mixture into shells; arrange shells, opening side up, in tomato sauce in the pan. Pour reserved sauce over shells. Cover tightly with foil and bake at 375° for 30 minutes. Sprinkle with Mozzarella cheese and remaining 1/4 cup Parmesan cheese. Return stuffed shells to oven and bake, uncovered, 10 to 15 minutes longer. Stuffed shells serves 6.
Reply:Stuffed pasta shells are cooked twice. The first time, they are boiled in water (unstuffed). Once they are al dente, you will drain them, stuff them, lay them in a pan with sauce (put some sauce in the bottom of the pan first or they'll burn and stick to the pan), then baked to cook the filling.
Reply:Yes, cook the shells first according to the package directions. Sounds like a yummy meal! Enjoy!
Reply:1.5 pounds ground chicken ( I used 1 pound pork and 1/2 a pound ground round, will be fab with chicken)

2 shallots

4 tablespoons crushed garlic

olive oil

salt, pepper, garlic powder, onion powder, parsley

1/2 thing of the small ricotta

1/2 bag of shredded mozzerella

4 tablespoons of Classico 4 Cheese Alfredo Sauce

3/4 jar of Classico 4 Cheese Spaghetti Sauce

1 box of jumbo shells

2 cups veg or chicken stock

1 cup white wine (whatever you like to drink)



First: Take some olive oil in a pan and heat it, add shallots and garlic cook for about 5 minutes and then add 1 pound pork and 1.5 pounds of ground round. Add salt, pepper and cook for about 20 minutes, breaking it up fine. Drain off some oil. Put back on HIGH heat and let it sizzle while stirring constantly, you want to bring the temp way up...then add warmed stock and wine....only add about 1/2 cup of the stock but all of the wine. Let it burn off and evapoate, and keep adding stock until it is all gone and meat mixture is free of juice. As you put the last stock in, add like 4 tablespoons of parsley, salt, pepper and garlic and onion powder. mix and put in a bowl to cool.



While that is cooking: Take the cheeses and the alfredo sauce and some garlic powder, onion powder, parsley salt and pepper to a bowl and mix well.



While this has all been going on, you should have cooked your shells and they should be drained and cooling.



When the meat is cool, add 3/4 of it to the cheese blend, mix well and stuff about 15 shells. You then take the spaghetti sauce and add it to the leftover meat. Layer the stuffed shells in a pan coated with olive oil and then top the shells with the meat sauce you just made. Bake in a preheated 400 degree oven for 45 minutes. Let cool for 10 and chow down.
Reply:You can buy the stuff and bake variety but I don't like the texture when cooked.



I prefer to use Barilla and cook noodles myself. Mix up the cheese with oregano, basil, thyme to taste then add 1 egg. Remix. Stuff into pre-cooked shells, cover with favorite sauce, lots of CHEESE then foil! Bake at 375 for 20 minutes check to see if bubbly. If not cook for 5 more minutes then check again. Take off foil and cook an additional 10 to brown cheese on top....enjoy!


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