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Thursday, October 28, 2010

Stuffed Shells and Sauce

These stuffed shells are delicious!!!!! :-) I first learned how to make stuffed shells from my friend Kunti devi, and my version of the recipe follows. Have fun!

Ingredients and Method:

3/4 pk Jumbo pasta shells (of a 340 gram pk - Barilla brand)
2 pks (425 gram x 2) organic ricotta cheese
I pk (453 gram) frozen spinach
Approx 1 TBSP smoked Spanish paprika
1-2 tsp asafoetida
Approx 3/4 cup nutritional yeast
3/4 TBSP sea salt
Approx 1 cup shredded Monterry Jack cheddar cheese

Cook spinach for 10 mins or so, and strain through a sieve or fine colander. When it has cooled sufficiently take handfuls and squeeze the water out. Add to a mixing bowl with the ricotta cheese, asafoetida, paprika,
nutritional yeast, salt, and cheddar cheese.

Add pasta to boiling water with salt and oil added), and cook til al dente. Pour off the hot water, rinse with cold water and drain well.

Tomato sauce to pour over stuffed shells:

2 cans/jars tomato sauce (794 gram per can/jar)
1 TBSP organic apple cider vinegar or alternative
1/4 cup organic molasses
2 TBSP organic maple syrup
1 TBSP dried basil
1 tsp old bay spice
1 tsp asafoetida
1 TBSP sea salt or to taste
1/4 cup olive oil

Cook all sauce ingredients down til thickened, approx 30-40 mins on low heat.

Add a ladle of sauce into a large ceramic/glass baking dish and cover the base in a similar manner as you would when you oil a tray for baking.

Fill the shells with the ricotta cheese mixture and arrange in rows in the baking dish.When the dish is full pour the sauce evenly on top. Bake for approx 30-40 mins in a preheated oven at 425 degrees Fahrenheit.

Serve hot with a salad and vegetables of your choice. Serves 6-8 generous portions.

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