Stuffed Italian Shells
how yall doin?
I've basically been dating life lately.
I've been cleaning non stop (no clue why)
I've been going to the gym.
I've been meal prepping.
I've been watching this show called, Friends - 10 years later.
I've been doing a lot of things that have been beneficial to me!
So sorry I have not been posting lately.
But here I am, HI!
So why not bring it back with some shells eh?
Now with these boys, I layered in some Italian meat before filling with the ricotta.
WHAT ON EARTH.
- I know.
I've used my two favs, Prosciutto and Sopressata.
If you wanna go ground sausage, or bacon...or pepperoni, orrrrrrrrr no meat at all. Do it.
The beauty of shells is doing whatever the frick you want.
And of course, topping with my absolute favorite lately - chives.
I'm not sure what is is about them. But i'm ALL about it.
With a dish like this, basil would also be a great sub.
But I just love the sweet, subtle, onion taste the chives bring.
I don't think i've found a savory dish I wouldn't use them on.
And let's also touch on the cast iron.
I'm not sure how many times I've said this in previous posts, but if you don't have one GO GET ONE.
They're so easy to take care of!
Few main rules:
- don't let your food sit in them too long (I wouldn't store any cast iron in a fridge with leftovers)
-don't let them sit in water
-don't use soap
- and always oil them after washing them to make sure they don't dry and rust out.
Stuffed Italian Shells
yield: 4-6 servings
prep time: 30 minutes
cook time: 15 minutes
1 ¼ c ricotta cheese (whole milk)
½ c shredded mozzarella
¼ c extra sharp cheddar shredded (I used Cabot)
½ tsp fresh cracked pepper
½ tsp salt (more or less depending on your taste)
5 pressed garlic gloves (or finely minced)
1 ½ tsp dried minced onion
2 Tbs fresh parsley, minced
1 box of big pasta shells
1/3 c Fresh Mozzarella cubed
Thinly sliced Prosciutto
Thinly sliced Sopressata
Good Marinara Sauce
Chopped Chives for garnish
In a bowl, combine the ricotta cheese, shredded mozzarella, shredded extra sharp cheddar, pepper, salt, pressed garlic, minced onion and parsley.
Cover with plastic wrap and set aside for a half hour as you get the rest of your dish ready.
Preheat oven to 400 degrees and over stove, bring water to a boil in a large pot.
Boil the pasta shells until half way cooked – about 8-10 minutes. Best way to know is by eating one. When there’s still a bite to it, drain the pasta and immediately rinse with cold water to stop the cooking process.
Dump the shells onto your counter or parchment paper, separating them so they don’t stick together.
In a heavy pan (oven proof – such as a cast iron) pour in your marinara sauce, about ½ inch up the side of the pan.
Grab your meat… (you can choose any kind, my favorites are these two), cut each slice of meat in half, place half the meat into the pasta shell and then generously fill with your ricotta mixture – and then place on top of the marinara in the pan. Repeat until all shells are done.
Top with fresh cubed mozzarella and bake until gooey and bubbly – about 15 minutes.
Top with fresh chopped chives and ENJOY!
somebody come get ir.