Jumbo Stuffed Shells for Two

Jumbo Stuffed Shells for Two

Serves 2

(Italy)

Stuffed shells  is one of those pricey Italian Restaurant standbys that are easily prepared at home. This is an interpretation that my family particularly enjoy, it takes a little time due if you  use of homemade tomato sauce but the result is worth it, if you’re in a hurry any good commercial spaghetti sauce will do.   

                                                                             Prep time:  15 minutes
                                                                             Pasta cook time:  10 minutes
                                                                             Bake time: 29 minutes
                                                                             Total time: 54  minutes

 Ingredients

16 ounces ricotta cheese
1 cup shredded mozzarella cheese, shredded through the course side of a hand grater, divided use
½ cup plus 3 tablespoons shredded Parmesan cheese, divided use
1 beaten egg
1 teaspoon dried parsley or 1 tablespoon chopped fresh Italian parsley
1 teaspoon nutmeg
Kosher or sea salt, to taste
freshly ground black pepper, to taste

14 large shell pasta
1 cup Arrabbiata sauce (see recipe) or commercial spaghetti sauce, plus additional for service at the table

Preparation

1.  Preheat oven to 400º F.

2.  Prepare the jumbo shells following package directions for al dente. 

3.  In a mixing bowl, combine the ricotta cheese, beaten egg, Parmesan, Mozzarella, parsley, nutmeg and salt and pepper until thoroughly blended.

4.  Coat the bottom of each individual baking dish with 3 tablespoons of sauce.  Drain the shells and when they are cool enough to handle fill, one at a time, each of the shells with one heaping tablespoon of the ricotta mixture and place the stuffed shell into the sauced baking dish and repeat until each dish hold 7 jumbo shells.

5.  When both baking dishes contain 7 stuffed jumbo shells place ½ cup of the tomato sauce over the stuffed shells then sprinkle ½ of the remaining Parmesan cheese over that followed by ½ the remaining mozzarella. 

6.  Place the baking dishes in the preheated oven and bake for about 29 minutes or until the top is nicely browned.  Remove dishes from the oven and allow to rest for at least 15 minutes before serving accompanied by additional sauce.

Conchiglie con Piselli, Panna, e Menta

Conchiglie con Piselli, Panna, e Menta

(Shells with Peas, Cream, and Mint)

serves 8 

(Italy)

The fresh mint and fresh Italian parsley are what makes this dish work, don't even attempt it with the dried versions they just don't provide the same flavour.  Other pastas will also work here but the shells are traditional.

Ingredients

1 pound  large shell pasta

1 ¼  cups whipping  cream

1 pound of  frozen petite peas

2 1/2  cups freshly grated Romano cheese

¼ cup fresh mint, roughly chopped

½ cup fresh Italian parsley, roughly chopped

Additional Romano cheese for accompaniment

Preparation

1.  Bring a large pasta pot of heavily salted water to a boil, add the pasta and cook until al dente.  When the pasta reaches the al dente state, reserve 1 cup of the pasta cooking water and drain the pasta. Turn the heat off under the pot and return pasta to pot.

2.  In a large,  high-sided sauté pan over medium heat bring the cream to simmer (don’t not allow to boil). Add the still frozen peas and continue simmering until the peas are thawed and just warmed through, about 2 minutes or so.

3.  Add the Romano cheese and stir until the cheese is melted and forms a thickened sauce, about 1 minute. Stir in the mint and half the parsley.

4.  Pour the Romano cheese sauce over the pasta and toss it to evenly distribute the sauce over the shells.  If the pasta is too "tight" (dry), turn the heat on under the pot and  add the hot pasta cooking liquid, by tablespoonfuls, until the sauce reaches a consistency of your liking.  Adjust seasoning with salt and freshly ground pepper.

5. Remove the pot from the heat and either transfer to individual serving dishes sprinkling each serving with some of the remaining parsley OR transfer the pasta to a large pasta bow (to serve family style) and sprinkle with remaining parsley.

6.   Serve accompanied by additional Romano cheese.

Next Week's Posting: Lou's Manhattan Clam Chowder