Labadie Recipe Database
Recipes
Login

View TABLE: Recipes

Back to List  Edit  Copy  Delete  Print View 

id 721
Name Stuffed Shells
Main Dish Category Main Dish
Secondary Dish Category
Main Ingredient Jumbo Pasta Shells
Other Ingredient Ricotta and Fresh Mozzarella
Number of People 8
List of Ingredients 1 box (12 oz.) jumbo pasta shells

1 T extra-virgin olive oil, plus more for drizzling

4 oz. thinly sliced prosciutto, chopped

3 garlic cloves, minced

1 red onion, chopped

1 head radicchio, cored and shredded (about 4 cups)

1 tsp. red-wine vinegar

12 oz. fresh ricotta cheese, (1 1/4 cups)

8 oz. fresh mozzarella cheese, chilled and cut into small cubes (about 1 cup)

coarse salt and freshly ground pepper

5 cups favorite pasta sauce

finely grated Parmesan cheese
Description Bring a large pot of water to a boil.  Cook pasta shells for 10 minutes, Drain and rinse.  Transfer to a bowl and drizzle with oil.  Let cool.



Meanwhile, heat oil in a large high-sided skillet over medium heat.  Cook prosciutto, garlic and onion, stirring until prosciutto starts to carmelize, 6 to 8 minutes.  Add radicchio; cook until tender but not mushy, about 4 minutes.  Stir in vinegar; cook until evaporated.  Let cool slightly.  Stir in ricotta and mozzarella; season with salt and pepper  (I might consider adding about a 1/2 cup of pasta sauce to the filling.



Pour 2 cups pasta sauce into the bottom of each fo two 8X12-inch baking dishes (Might want to add about 1/4 cup of water also).  Stuff 32 (I only got 27) shells with 1 heaping tapblespoon filling each.  Pack 16 shells into each dish.  Cover with foil.  (Can be frozen, if desired).



Preheat oven to 375 degrees.  Bake, covered for 40 minutes.  Uncover and raise temperature to 450 degrees and bake til bubbly and golden, about 15 more minutes.  (I might skip this second baking because it seemed to dry the shells a little.)  Heat remaining cup of sauce and serve with shells.  Garnish with Parmesan.
Time 20 minutes prep plus baking
Cooking Type Bake
Difficulty (1-5) 2
Notes You can use any sturdy green, such as swish chard, Savoy cabbage or kale (my choice).



Assembled shells can be frozen for up to 1 month.



4 pts. + per shell
Origin marthastewart.com
Image