What’s Cookin’? Patty’s Stuffed Shells Two Ways [RECIPE]
The first Monday of every month means Patty Millay is back for another edition of What's Cookin'? This month, Patty is serving up Stuffed Shells . . . two ways! Check out the recipe.
1 large box of jumbo pasta shellsFilling:
1 large egg, lightly beaten
2 cups (475 g) ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
1/2 cup minced fresh chives or parsley
2 packages frozen spinach (well drained)
1 cup grilled chicken tenderloin (optional)
1 jar marinara sauce
2 cans chopped petite tomatoes
1/4 teaspoon crushed red pepper
1/8 teaspoon oregano
salt and pepper to taste
Boil jumbo pasta shells 12 - 13 minutes. Add a teaspoon of salt and a dash of olive or canola oil to the water. Bring water to a boil and add your shells. You want them al-dente'. It almost killed me to take pasta off the stove before it was completely done but if you overcook your pasta, you'll have a heck of a time stuffing soggy shells! Rinse in cool water and drain well.
Prepare your filling. Drain your spinach until ALL the liquid is gone. This can be a challenge but you don't want to add any extra liquid to our dish. Combine all three cheeses with spinach and herbs, If you add a protein mix this in as well. I used grilled chopped chicken but petite shrimp or even ground chuck would also be good choices.
Prepare your sauce. I used 1 jar of my favorite marinara sauce and added 2 cans chopped petite tomatoes (drained well). Mix in red pepper flakes and 1/4 cup chopped herbs.
Stuff your shells and arrange them in a baking dish (spray with cooking spray - pasta is sticky)! Top them with sauce and sprinkle with a touch of mozzarella and parmesan.
Bake at 350* for 15 - 20 minutes. Garnish with herbs and serve with garlic toast points and a green salad.
What's Cookin'? is sponsored each and every week by Murphy Appliance Company in Owensboro.