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Stuffed Shells–ricotta cheese


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#1 Paul Bacino

Paul Bacino
  • participating member
  • 1,137 posts
  • Location:Bennington Nebraska USA

Posted 26 December 2013 - 07:46 PM

8oz---best ricotta you can get 4 oz-- fresh mozzarella, chopped fine 2 oz -- Parmesan, fresh grated-- I use Romano at times 1 oz--- Fontenella cheese..grated, this adds a bit of pungent sharpness T. Of Parsley Mix all above, now I add pinch of nutmeg and a pinch of sugar and 1 egg to bind. Allow 1 hr set of the mix, you can cover with plastic wrap. Some may want to add a touch of white pepper. This is enough to make 8-12 jumbo shells For the shells: I buy Barilla Jumbo shells, and cook in salted water 8 mins, for the shells..you have to stir often or shells will stick to bottom of pan. Then I rinse these shells in cold water..to remove starch and stop cooking..make handle able. Fill and place in a ceramic cooking vessel with a 2" deep lip, Cover in foil cook 325. 40 mins..rise to 350 - 375 uncover ...20 or until shells for a crust so the edges. Cool and serve Sauce...make your own sugo To finish. : Add. Extra topped grated cheese and sauce. I always make sure my sauce comes 1/2 way up the shell in the dish and add enough top sauce to help keep moisture.

Edited by Paul Bacino, 26 December 2013 - 07:54 PM.

Its good to have Morels