So sorry for the inconsistency in posting. There's no excuse because I have been cooking. It's just, you know when you start a new show and it's so exciting and intriguing that you don't want to do anything but watch that show? Long story short, Orange is the new Black is a great show (Netflix series), and you should check it out!
So... stuffed shells!
This was a first attempt for me. In fact, it was the first time I've ever had stuffed shells! I've seen it made by a family member's significant other once before, but have never actually tried it myself. I was interested in the concept. Fast forward years later, I'm browsing Pinterest (you guys must think that I do nothing but browse Pinterest all day, I promise, I don't) and I find this recipe.
Here is what you'll need:
- 1 box dried jumbo shells
- Zest of one lemon (I used 2 because I had very small lemons)
- 1 tablespoon of red pepper flakes
- 4 cloves garlic, finely chopped
- Olive oil
- 1 teaspoon sea salt
- (2) 15oz cans of crushed tomatoes
- 15oz (one container) ricotta cheese
- 1 egg
- 1 cup mozzarella
- chives, minced
Step one: Preheat oven to 350. Cook shells according to packing instructions to al dente.
Step two: Zest your lemon(s). Place 1/2 of your zest in the bottom of the baking pan.
Step three: In a large saucepan, coat with olive oil. Place your garlic and red pepper flakes in the oil and cook until fragrant. 1-2 minutes. Watch carefully so garlic does not burn.
Step four: Add your crushed tomatoes. I didn't have any crushed, so I used 2 cans of diced tomatoes and "roughened them up" a little bit. I also added two small fresh tomatoes I diced and "crushed" myself. I also added a little Italian seasoning and a little extra basil to add more flavoring, but this is optional.
Step five: Add salt to taste, let simmer until your shells are finished cooking.
Step six: In a mixing bowl, mix your ricotta cheese, egg, and a pinch of salt.
Step seven: Once your cheese has a smooth consistency, add chives, the rest of your lemon zest, and the mozzarella. Stir until thoroughly combined. You have finished the filling.
Step eight: Pour 1/2 your tomato mixture into your baking pan on top of your lemon zest. Now we start stuffing the shells! I found that 1 - 1 1/2 spoonfuls per shell does the trick. Be careful if they are still hot. Consider running the pot under cold water first.
Step nine: Pour the rest of your mixture on top. Cover the dish in foil. Bake for 30 minutes.
Step ten: After 30 minutes has passed, remove the foil and bake for an additional 15 minutes. Serve and enjoy!
If I'm being entirely honest, this dish wasn't a big hit for us. In all fairness, my lack of crushed tomatoes may have botched the recipe, but I have a hard time believing it would have been much better had I had all the proper materials.
It was surprisingly the filling I had trouble enjoying. A friend recommended using parmesan in the filling next time, and if I even make it again, I will try that.
My husband wasn't a big fan, either. The dog was a fan. She doesn't complain much.
Link to recipe as found on Pinterest: http://www.101cookbooks.com/archives/stuffed-shells-recipe.html
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