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viernes, 4 de enero de 2019

STUFFED SHELLS WITH HAM AND CHEESE, MARINARA SAUCE

STUFFED SHELLS WITH HAM AND CHEESE, MARINARA SAUCE YIELDS: 22 STUFFED SHELLS INGREDIENTS FOR STUFFING 22 jumbo shells 1 tbsp. olive oil 1 cup diced yellow onions 2 minced garlic cloves 1¼ cup ricotta cheese 1¼ cup mozzarella cheese 1 cup grated Swiss cheese 1 tbsp. pesto or fresh basil leaves. (I always keep it in the freezer) ½ tsp. salt 1 tbsp. melted butter to coat the bottom of a baking tray MARINARA TOMATO SAUCE 2 tbsp. olive oil ¾ cup diced yellow onions 28 oz. can diced tomatoes 28 oz. can crushed tomatoes 1 tsp. oregano leaves 2 tbsp. sliced fresh basil leaves ¼ tsp. red pepper flakes 1 bay leave 3 tsp. salt ½ tsp. sugar METHOD FOR MARINARA SAUCE Put the oil in a pot and at moderate heat cook onions and garlic until begins to get lightly brown. Add diced tomatoes, crushed tomatoes, oregano, red pepper flakes, bay leave, salt and sugar. Slowly bring the liquid to a boil. Simmer for about 20 minutes. At the last minute add basil leaves and turn off the heat. METHOD FOR MAKING THE STUFFING Cook half way jumbo shells in salty boiling water and cool off with running cold water. Set aside. Heat a small frying pan with the oil and cook garlic and onions together, but do not brown it. Let it cool off. In a bowl mix ricotta cheese, mozzarella cheese, Swiss cheese, onions and garlic mix, pesto, salt and ham. Coat with melted butter the bottom of a baking tray. Stuff the shells with the ham cheese and place in the baking dish. Pour tomato sauce on top of the stuffed shells and bake at 350° F. for about 20 minutes, until the pasta shells are cooked. Sprinkle some fresh basil leaves and parmesan or pecorino cheese if desired. INGREDIENTS FOR STUFFING 22 jumbo shells 1 tbsp. olive oil 1 cup diced yellow onions 2 minced garlic cloves 1¼ cup ricotta cheese 1¼ cup mozzarella cheese 1 cup grated Swiss cheese 1 tbsp. pesto or fresh basil leaves. (I always keep it in the freezer) ½ tsp. salt 1 tbsp. melted butter to coat the bottom of a baking tray METHOD FOR MAKING THE STUFFING Cook half way jumbo shells in salty boiling water and cool off with running cold water. Set aside. Heat a small frying pan with the oil and cook garlic and onions together, but do not brown it. Let it cool off. In a bowl mix ricotta cheese, mozzarella cheese, Swiss cheese, onions and garlic mix, pesto, salt and ham. Coat with melted butter the bottom of a baking tray. Stuff the shells with the ham cheese and place in the baking dish. Pour tomato sauce on top of the stuffed shells and bake at 350° F. for about 20 minutes, until the pasta shells are cooked. Sprinkle some fresh basil leaves and parmesan or pecorino cheese if desired.

STUFFED SHELLS WITH HAM AND CHEESE, MARINARA SAUCE

YIELDS: 22 STUFFED SHELLS

INGREDIENTS FOR STUFFING
22 jumbo shells
1 tbsp. olive oil
1 cup diced yellow onions
2 minced garlic cloves
1¼ cup ricotta cheese
1¼ cup mozzarella cheese
1 cup grated Swiss cheese
1 tbsp. pesto or fresh basil leaves. (I always keep it in the freezer)
½ tsp. salt
1 tbsp. melted butter to coat the bottom of a baking tray

MARINARA TOMATO SAUCE
2 tbsp. olive oil
¾ cup diced yellow onions
28 oz. can diced tomatoes
28 oz. can crushed tomatoes
1 tsp. oregano leaves
2 tbsp. sliced fresh basil leaves
¼ tsp. red pepper flakes
1 bay leave
3 tsp. salt
½ tsp. sugar

METHOD FOR MARINARA SAUCE
Put the oil in a pot and at moderate heat cook onions and garlic until begins to get lightly brown.
Add diced tomatoes, crushed tomatoes, oregano, red pepper flakes, bay leave, salt and sugar. Slowly bring the liquid to a boil. Simmer for about 20 minutes. At the last minute add basil leaves and turn off the heat.

METHOD FOR MAKING THE STUFFING
Cook half way jumbo shells in salty boiling water and cool off with running cold water. Set aside.
Heat a small frying pan with the oil and cook garlic and onions together, but do not brown it. Let it cool off.
In a bowl mix ricotta cheese, mozzarella cheese, Swiss cheese, onions and garlic mix, pesto, salt and ham.
Coat with melted butter the bottom of a baking tray.
Stuff the shells with the ham cheese and place in the baking dish.
Pour tomato sauce on top of the stuffed shells and bake at 350° F. for about 20 minutes, until the pasta shells are cooked.
Sprinkle some fresh basil leaves and parmesan or pecorino cheese if desired.


INGREDIENTS FOR STUFFING
22 jumbo shells
1 tbsp. olive oil
1 cup diced yellow onions
2 minced garlic cloves
1¼ cup ricotta cheese
1¼ cup mozzarella cheese
1 cup grated Swiss cheese
1 tbsp. pesto or fresh basil leaves. (I always keep it in the freezer)
½ tsp. salt
1 tbsp. melted butter to coat the bottom of a baking tray


METHOD FOR MAKING THE STUFFING
Cook half way jumbo shells in salty boiling water and cool off with running cold water. Set aside.
Heat a small frying pan with the oil and cook garlic and onions together, but do not brown it. Let it cool off.
In a bowl mix ricotta cheese, mozzarella cheese, Swiss cheese, onions and garlic mix, pesto, salt and ham.



Coat with melted butter the bottom of a baking tray.
Stuff the shells with the ham cheese and place in the baking dish.


Pour tomato sauce on top of the stuffed shells and bake at 350° F. for about 20 minutes, until the pasta shells are cooked.
Sprinkle some fresh basil leaves and parmesan or pecorino cheese if desired.

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