Stuffed shells....yum
I thought I would share this recipe from Emeril that is awesome! It's super stuffed shells. I have been making it now for a couple of years and not only is it delicious but it seems to be better the second night. Click here for site.
Emeril's Super Stuffed Shells
Ingredients:
1/2 (12-ounce) box jumbo pasta shells (18 to 20 shells)
2 teaspoons salt
1 pound fresh baby spinach
1 tablespoon plus 1 teaspoon olive oil
2 cups finely chopped onion
2 teaspoons minced garlic
1 (15-ounce) container low fat or fat free ricotta cheese
2 large eggs
1 cup grated Parmesan cheese
2 cups grated mozzarella cheese
Pinch of freshly grated nutmeg
1 tablespoon extra-virgin olive oil
1 teaspoon Essence
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
3 cups Best Basic Red Sauce or store-bought pasta sauce
Method:
Make sure the oven rack is in the center position and preheat the oven to 375 degrees F.
Bring a medium pot of water to a boil over high heat. Add 1 teaspoon of the salt and the pasta shells to the water. Cook until the shells are tender yet still firm, about 4 to 6 minutes, stirring occasionally with a long-handled fork or spoon to prevent the shells from sticking together. Using oven mitts or pot holders, remove the pot from the heat and drain the shells in a colander set in the sink, pouring away from you. Rinse under cold running water, shake gently, and set aside to drain. Heat 1 tablespoon of the olive oil in a medium skillet over medium heat. Add the onions and garlic and cook, stirring, until very soft, about 7 minutes.
Add the spinach and cook, stirring, for 3 minutes. In a large bowl, use a large spoon to stir together the ricotta cheese, eggs, Parmesan cheese, and 1 cup of the mozzarella cheese. Add the spinach mixture, the extra-virgin olive oil, nutmeg, Essence, the remaining 1 teaspoon of salt, the basil, oregano, and pepper, and stir to combine thoroughly. Lightly grease a 2-quart casserole dish with the remaining 1 teaspoon of olive oil. Spoon about 2 tablespoons of the spinach-ricotta filling into each cooked pasta shell. Place the filled shells in the greased casserole dish. Pour the Basic Tomato sauce over the filled shells and top with the remaining 1 cup of mozzarella cheese. Bake, uncovered, until bubbly, about 20 minutes. Using the mitts or pot holders, remove from the oven and let rest for 5 minutes before serving.
Emeril's Super Stuffed Shells
Ingredients:
1/2 (12-ounce) box jumbo pasta shells (18 to 20 shells)
2 teaspoons salt
1 pound fresh baby spinach
1 tablespoon plus 1 teaspoon olive oil
2 cups finely chopped onion
2 teaspoons minced garlic
1 (15-ounce) container low fat or fat free ricotta cheese
2 large eggs
1 cup grated Parmesan cheese
2 cups grated mozzarella cheese
Pinch of freshly grated nutmeg
1 tablespoon extra-virgin olive oil
1 teaspoon Essence
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
3 cups Best Basic Red Sauce or store-bought pasta sauce
Method:
Make sure the oven rack is in the center position and preheat the oven to 375 degrees F.
Bring a medium pot of water to a boil over high heat. Add 1 teaspoon of the salt and the pasta shells to the water. Cook until the shells are tender yet still firm, about 4 to 6 minutes, stirring occasionally with a long-handled fork or spoon to prevent the shells from sticking together. Using oven mitts or pot holders, remove the pot from the heat and drain the shells in a colander set in the sink, pouring away from you. Rinse under cold running water, shake gently, and set aside to drain. Heat 1 tablespoon of the olive oil in a medium skillet over medium heat. Add the onions and garlic and cook, stirring, until very soft, about 7 minutes.
Add the spinach and cook, stirring, for 3 minutes. In a large bowl, use a large spoon to stir together the ricotta cheese, eggs, Parmesan cheese, and 1 cup of the mozzarella cheese. Add the spinach mixture, the extra-virgin olive oil, nutmeg, Essence, the remaining 1 teaspoon of salt, the basil, oregano, and pepper, and stir to combine thoroughly. Lightly grease a 2-quart casserole dish with the remaining 1 teaspoon of olive oil. Spoon about 2 tablespoons of the spinach-ricotta filling into each cooked pasta shell. Place the filled shells in the greased casserole dish. Pour the Basic Tomato sauce over the filled shells and top with the remaining 1 cup of mozzarella cheese. Bake, uncovered, until bubbly, about 20 minutes. Using the mitts or pot holders, remove from the oven and let rest for 5 minutes before serving.
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