Friday, January 27, 2012

How do I make stuffed shells?

Cook 1 pkg of jumbo shells 11 min. put oil and salt in your water. Chill cooked shells under cold water right away. Put sauce on bottom of a 9x13 pan. Stuff shells and cover with sauce. Bake 350 degrees 1 hour. let sit 10 min before serving.



Cheese mixture:

big pinch of parsley

1 lb. shredded mozarella

10 oz. shredded sharp cheddar cheese

1/4 lb. shredded fontina or asiago cheese

1/2 grated parmesan cheese

3-5 eggs( add more if still too dry)

pepper



Mix this together and spoon it into your cooked shells for recipe above.

How do I make stuffed shells?
Classic Stuffed Shells

1 jar of ragu (26-28 oz)

2 pounds part-skim ricotta cheese

2 cups shredded mozzarella cheese

1/4 cup grated parmesan cheese

3 eggs

1 tablespoon finely chopped fresh parsley

1/8 teaspoon ground black pepper

1 box jumbo pasta shells cooked and drained.

Preheat oven to 350. in a 13X9- inch baking pan evenly spread 1 cup of ragu sauce on the bottom of pan set the rest to the side. in lg bowl combine cheeses, eggs, parsely, %26amp; black peeper %26amp; mix. fill shells w/ cheese mixture then arrange in pan. top with the rest of ragu sauce. bake for 45 mins. until sauce is bubbling. (use a pastry bag or a large zip lock bag to fill shells.) cut a big enough hole in the zip lock bag that the cheese can come out!
Reply:watch cooking channels.........go to library and read a cook book
Reply:Difficulty: Easy

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 4 servings





Salt

8 pieces jumbo pasta shells

1 1/2 pounds ricotta cheese or part skim ricotta cheese

1 pound mozzarella, diced

1/2 cup grated Parmigiano-Reggiano

1 cup shredded Asiago

1/4 cup chopped flat-leaf parsley

2 tablespoons extra-virgin olive oil, 2 turns of the pan

3 cloves garlic, chopped

1 small onion, finely chopped

1 can (28 ounces) crushed tomatoes

Salt and freshly ground black pepper

6 or 7 leaves fresh basil, torn or shredded



Preheat oven or broiler to 450 degrees F.

Bring a large pot of water to a boil. Salt water and add pasta. Cook shells 12 to 15 minutes, they should be softened but still undercooked at the center. Drain pasta and cool.



Combine ricotta, 1/2 of the diced mozzarella, a couple of handfuls of Parmigiano and 1/2 of the Asiago. Add parsley to the cheeses and stir to combine.



To a small saucepot over moderate heat add oil, garlic and onions. Saute onions and garlic 5 minutes. Add tomatoes and season sauce with salt and pepper. Simmer sauce 5 minutes and stir in basil leaves



Pour a little sauce into the bottom of a shallow medium sized casserole dish. Fill shells with rounded spoonfuls of cheese mixture and arrange them seam side down in casserole dish. Top shells with remaining sauce and remaining mozzarella and Asiago cheeses. Place shells in very hot oven or 8 inches from hot broiler and cook 6 to 8 minutes to melt cheeses and bubble sauce.


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