Ingrédients pour Do Ahead Stuffed Shells
- Dried Porcini Mushrooms
- 1 cup warm water
- 2 tablespoons olive oil
- Red Onion
- Garlic Clove
- Red Wine
- Italian Plum Tomatoes
- 1 teaspoon salt
- Fresh Ground Pepper
- Fresh Parsley Leaves
- Dried Basil
- Jumbo Pasta Shells
- Whole Milk Ricotta Cheese
- Prosciutto
- Shallots
- Eggs
- Lemon Zest
- Fresh Spinach
- Fresh Chives
- Fresh Parsley
- Dried Thyme
- Dried Oregano
- Dried Marjoram
- 1/2 cup grated Parmesan cheese + 1/4 cup for topping
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Comment préparer Do Ahead Stuffed Shells
- Preheat oven to 350°F (175°C).
- Make the tomato sauce: In a medium bowl, soak 8 oz cremini mushrooms in 1 cup warm water until softened, about 30 minutes.
- Drain mushrooms, reserving the soaking liquid. Finely chop mushrooms.
- Heat 2 tablespoons olive oil in a medium saucepan over medium-low heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced, and sauté until soft, about 10 minutes.
- Add 1/2 cup Chianti wine and cook until almost evaporated.
- Stir in 28 oz canned crushed tomatoes, chopped mushrooms, reserved mushroom soaking liquid, 1 teaspoon salt, and 1/2 teaspoon black pepper. Simmer for 10 minutes.
- Chop 1/4 cup fresh parsley and 1/4 cup fresh basil. Add to the sauce and simmer for 5 minutes. Taste and adjust seasonings.
- Cook 1 pound jumbo pasta shells according to package directions until al dente. Drain and set aside.
- In a large bowl, combine 15 oz ricotta cheese, 1/2 cup grated Parmesan cheese, 1 large egg, 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh basil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
- Stuff each pasta shell with the cheese mixture using a spoon.
- Spread half of the tomato sauce in a large casserole dish (or divide among smaller casseroles).
- Arrange the stuffed shells over the sauce. Spoon the remaining sauce over the shells.
- Sprinkle 1/4 cup grated Parmesan cheese over the shells.
- If serving immediately: Cover and bake for 12-15 minutes, or until heated through.
- To freeze: Let the unbaked stuffed shells cool to room temperature, cover tightly with plastic wrap and foil, and freeze for up to 2 months.
- To bake from frozen: Thaw overnight in the refrigerator. Bake as directed above, adding an extra 15-20 minutes to the baking time.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
35g
Fat
74g
Carbs
20g
