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Friday, April 14, 2017

Stuffed Shells



Mmm...




I made the whole recipe and split it into two pans. A 8x6 pan and a 8x11 pan.  We ate the smaller pan for dinner which was more than enough for my small family of 3!  I did not bake the other pan.  Instead, I wrapped it in 2 layers of saran wrap and aluminum foil and popped it in my freezer to have a meal ready after I have my baby. (Six weeks left!) 

I make up the whole amount of Emeril's seasoning and keep it in a jar in my spice cupboard.  It is a great seasoning!



SUPER STUFFED SHELLS

  • 1 tablespoon plus 1 teaspoon olive oil
  • 2 teaspoons salt
  • 1/2 (12-ounce) box jumbo pasta shells (18 to 20 shells)
  • 2 cups finely chopped onion
  • 2 teaspoons minced garlic
  • 1 pound lean ground beef
  • 1 (10-ounce) package frozen spinach, thawed and squeezed dry
  • 15 ounces ricotta cheese
  • 2 large eggs
  • 1 cup grated Parmesan cheese
  • 2 cups grated mozzarella cheese
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon Essence, recipe follows
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • Basic Red Sauce, recipe follows

DIRECTIONS


Preheat the oven to 350 degrees F. Lightly grease a 2-quart casserole dish with 1 teaspoon of olive oil.

Bring a medium pot of water to a boil. Add 1 teaspoon of the salt and the pasta shells, and cook until al dente, 10 to 12 minutes, stirring occasionally with a long-handled spoon to prevent the shells from sticking together. Drain and rinse under cold running water. Drain
In a medium skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onions and garlic and cook, stirring, until very soft, 6 to 7 minutes. Add the ground veal and cook, stirring, until cooked and browned. Add the squeezed spinach and cook, stirring, for 3 minutes. Remove from the heat and season with salt and pepper.
In a large bowl, combine the ricotta cheese, eggs, Parmesan cheese, and 1 cup of the mozzarella cheese. Add the spinach mixture, the extra-virgin olive oil, Essence, remaining teaspoon of salt, the basil, oregano, and pepper, and stir to combine thoroughly. Spoon about 2 tablespoons of the spinach-ricotta filling into each cooked pasta shell. Place the filled shells in the prepared dish.
Pour the Basic Red Sauce over the filled shells and top with the remaining 1 cup of mozzarella cheese. Bake, uncovered, until bubbly, about 20 minutes. Remove from the oven and let rest for 5 minutes before serving.


ESSENCE (EMERIL'S CREOLE SEASONING):

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

BASIC RED SAUCE:

  • 2 teaspoons olive oil
  • 1/2 chopped yellow onion
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon ground black pepper
  • 16 ounces whole peeled tomatoes, broken into pieces, and their juices
  • 16 ounces tomato sauce
  • 4 teaspoons tomato paste
  • 2/3 cup water
  • 1/2 teaspoon sugar
In a medium pot, heat the oil over medium heat. Add the onions, garlic, salt, basil, oregano, and pepper, and cook, stirring, until soft, about 5 minutes. Add the tomatoes, tomato sauce, tomato paste, water, and sugar and stir well. Bring to a simmer over medium-high heat. Lower the heat to medium-low and simmer, uncovered, until thickened and fragrant, 25 to 30 minutes, stirring occasionally.
Remove from the heat and keep warm until ready to use.
Yield: 3 cups

source the food network

2 comments:

  1. Wow, that looks and sounds delicious!

    ReplyDelete
    Replies
    1. it is most definitely delicious and a family pleaser as well. Thanks for coming back and seeing us

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