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Recipe: Best Ever Stuffed Shells

Recipe: Best Ever Stuffed Shells

January 16, 2019
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Recipe: Best Ever Stuffed Shells

Cover with half of the tomato sauce and sprinkle with ¼ cup of the Parmesan

January 16, 2019
in Feature, Food, Global Foodies, Health, Hot Foodies Tips, Recipes
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Post Views: 54


BEST-EVER STUFFED SHELLS

Makes 8 servings

Recipe by Florence Pikrone.

1 large bunch parsley

1 garlic clove

2 eggs

2 pounds ricotta cheese

1 cup grated Parmesan cheese, divided

1½ tablespoons olive oil, plus more to oil the pan

½ teaspoon nutmeg

16 ounces jumbo pasta shells

4 cups Mama Picroni’s Tomato Sauce

Heat oven to 350 degrees.

Mince parsley and garlic together until it almost forms a paste. Place in a large bowl with eggs, ricotta, ½ cup of the Parmesan, olive oil and nutmeg; mix until thoroughly combined. Season with salt and pepper to taste (Parmesan is salty, so it will not need much salt). Cover and place in refrigerator to set.

Boil 4 to 6 quarts of salted water in a large pot. Add pasta and boil until partially cooked, about 9 minutes. Rinse with cold water and drain well. Spread out on plates to avoid sticking, separating any shells that have nestled inside others. Oil the inside of an 11-by-7-inch baking pan.

Fill each shell with the ricotta mixture, and place one layer — open side up — in the prepared pan. Cover with half of the tomato sauce and sprinkle with ¼ cup of the Parmesan. Add a second layer of the shells on top, cover with the remaining tomato sauce and the remaining ¼ cup of Parmesan. Cover with foil and bake until done, 30 to 40 minutes.

PER SERVING: 559 calories, 36 g protein, 44 g carbohydrates, 5 g fiber, 15 g sugar, 28 g fat (12 g saturated), 150 mg cholesterol, 700 mg sodium

Source :

Dispatch

Tags: Florence PikroneGarlicMince parsleyparmesanricotta cheese
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