With the bacon jam simmering away, pie crust chilling for post apple picking baking, I decided to make stuffed shells a la Grandma Rose, with a MooseTreats twist.
Step 1: Preheat your oven to 375ºF, and gather your ingredients.
24 jumbo shells
15oz part skim ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup parmesan cheese
1 egg
fresh basil chopped
1 clove of garlic minced
5oz frozen spinach - thawed, drained, and chopped
salt & pepper
tomato sauce
Step 2: Pre-cook your shells until they are al dente (slightly resistance when you bite into the pasta), drain and rinse under cold water to stop the cooking process
Step 3: While the shells are cooking combine your basil, garlic, spinach, egg, cheeses, salt & pepper in a bowl
Step 4: Mix until thoroughly combined
Step 5: Stuff your cooled and drained shells with a generous spoonful of filling. You will have enough to fill 20 shells (make a few extra in case you have any munchy mouths wandering through the kitchen, or if you rip any along the way)
Beware of little helpers in the kitchen!
Dr.No is being his usual helpful self, Milo was off napping,
and introducing Sissy (puppy-naped for the afternoon from my mother-in-law)
Step 6: In the bottom of an oven proof dish put a layer of tomato sauce. You can use homemade or your favorite store-bought sauce - I used some leftover merlot infused tomato sauce from the other day. Place your shells on the sauce in a single layer (neatness doesn't count).
Step 7: If serving today bake covered for 25 minutes, remove the cover and bake for another 10-15 minutes or until golden and bubbly. If you are transporting them, cover and stick in the refrigerator, then when you reach your cooking destination follow the above cook times.
While these stray from the traditional stuffed shells of my grandma, they are a tasty and sneaky way to get your kids (and picky husbands) to eat their veggies (did I mention tomato sauce is another good place to sneak those veggies in).
Happy cooking!
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