Cooking&Baking Challenge - Session 2 - Isabel

Cheese-stuffed pasta shells

 

Ever since I saw them in the United States (even though they were huge there), I’ve always wanted to try cheese-stuffed pasta shells.

To make the recipe, I’ve used several web pages (mainly http://www.food.com), plus whatever I really needed to use in my fridge.

Here’s how it goes.

Serves about 2.

Ingredients:

· For the shells.

-          8-12 (depends on the size) pasta shells. In these cases, it’s better to cook one or two more, just in case they break while cooking.

· For the filling.

-          1 egg, slightly beaten.

-          150 g Ricotta cheese.

-          70 g fresh Mozzarella, shredded.

-          35 g Parmesan cheese.

-          ½ tsp dried parsley.

-          ½ tsp dried oregano.

-          ½ tsp salt (depends also on the types and brands of cheese you use).

-          ¼ tsp black pepper.

· For the sauce.

-          1 medium onion, cut in brunoise.

-          2 garlic cloves.

-          400 g crushed tomatoes (1 small can).

-          ½ tsp salt

-          ¼ tsp black pepper.

-          2 tsp sugar (white).

Instructions

1.       Cook pasta following the instructions, though I usually prefer al dente (much more, considering that it will be a bit baked later in the oven). Rinse (I usually add a bit of olive oil to my pasta, so that it doesn’t stick) and reserve.

2.       In a bowl, mix the Ricotta, Mozzarella, Parmesan, herbs, salt and pepper. Blend everything well and stuff the shells with them.

3.       For the sauce, sauté in olive oil 1 medium onion cut in brunoise and 2 garlic cloves, crushed. Add the crushed tomatoes, salt, pepper and sugar. Simmer for about 10-15 minutes.

4.       In an oven-proof, serving dish, coat the bottom with most of the tomato shells. Place the stuffed pasta and top with a bit of the sauce. You may also add a bit of Parmesan and bread crumbs.

5.       Cook in preheated (220ºC) oven until the cheese on top melts and is golden.