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Рецепт Glen's Stuffed Shells
by Global Cookbook

Glen's Stuffed Shells
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Ингредиенты

  • 1 box san giorgio jumbo shells, (12-ounce ea)
  • 48 ounce Part-skim ricotta cheese *1
  • 2 can Delmonte d'italia classic marinara, (26-ounce ea) *2
  • 1 c. Minced fresh spinach *3
  • 1 Tbsp. Dry thyme, crushed
  • 1 Tbsp. Dry oregano, crushed
  • 1 Tbsp. Dry basil, crushed
  • 1 Tbsp. Kosher salt *4
  • 2 tsp Coarse-grnd black pepper
  • 1 1/2 Tbsp. Chopped garlic
  • 12 ounce Shredded mozzarello cheese *5

Инструкции

  1. Note 1: Part-Skim is very important! If you use whole-lowfat milk cheese, the filling will run all over the place while cooking. You probably will wind up using 47 ounces with a 32-ounce and a 15-ounce container.
  2. Note 2: Any type of the cheapest Marinara sauce will do.
  3. Note 3: Don't try this with frzn spinach! As with the cheese, frzn spinach will turn the filling into a runny mess.
  4. Note 4: The filling will taste salty before cooking, but will be just fine after cooking.
  5. Note 5: Fat-Free Cheese is very good here!
  6. This is pretty much a recipe which my son used when he was working at Ferrentelli's in Salt Lake City.
  7. Mix Ricotta, spinach and all seasonings well.
  8. Boil shells 15 min in a large pot of boiling salted water, to that about 1 Tbsp. veg. oil has been added. The box will probably say to cook for a shorter amount of time, but I've found which 10 min is just not sufficient. Drain shells and allow to cold sufficient to handle.
  9. Spread about 1/3 of the Marinara sauce over the bottom of a LARGE cookie sheet.
  10. Stuff the shells with the filling. Here's where it helps to have two people in the kitchen! A great time-saver (not to mention your sanity) is to use a pastry bag without a tip to fill the shells. One person holds the shells open while the other pipes the filling in. Fill them well. The filling should be sufficient to stuff 30-36 shells, so you will have some shells left over. Do not use any broken shells if you can help it.
  11. Place shells on cookie sheet slit-side up. Spoon the remaining marinara over the shells, being careful to make sure the pasta gets sauce on it to prevent burning during baking.
  12. Mound the Mozzarella on top of each shell. Bake at 375F for 20 min.
  13. Place under broiler till cheese browns.
  14. At two shells per person, this recipe will easily feed 15 people - just make sure you do not invite my wife or possibly kids, because they can easily put away about half of this in one sitting!