really basic stuffed shells ala Voltaire:
Prep: make marinara the day before, or use the store bought stuff.... My recipe is a secret. that I have been developing for almost 15 years. I won't even give my mama the recipe. In place of marinara you could use a couple cans ofItalian style stewed tomatoes, with capers, mushrooms and green pepper added that might be good I'm going to try it sometime. I'm also going to try it using just fresh roma tomatoes, fres mushrooms, and shallots. You will also need to boil 25 Lrge jumbo shells. Boil till just firmer than "al dente" and set aside. do not rinse, and do not let them stick.
Basic stuffing:
1 1/4 lbs. ground chicken, 3 cloves minced garlic,1/4 small spanish(brown/yellow) onion, 1 tbsp oregano,1 1/2 c. shreded parmesan reggiano cheese.....
-put garlic and onion in food proccessor and mince.
- add allingredients in a large bowl, and mix thouroghly.
- make a thin layer of sauce on the bottom of the pan.
-use about 1 1/2 tbsp. stuffing for each shell.
garnish each shell with one parsley leaf on top of meat in the center.
- place a layer of mozzarella over each shell.
-make another layer of sauce. another layer of cheese
- cover with foil and bake at 350-375 for 30 mins.
* I used reynolds release foil, nad let me tell you I am a beleiver. that stuff is great. I even lined the pan with it before I started putting everything in it to make the dish, and when It came time top wash the pan, It was a snap....
Let me know how this turns out for you..... I don't measure ingredients anymore, I haven't in years; But I swear the portions are correct.... I hope you enjoy your meal. Buon Appetito!
Prep: make marinara the day before, or use the store bought stuff.... My recipe is a secret. that I have been developing for almost 15 years. I won't even give my mama the recipe. In place of marinara you could use a couple cans ofItalian style stewed tomatoes, with capers, mushrooms and green pepper added that might be good I'm going to try it sometime. I'm also going to try it using just fresh roma tomatoes, fres mushrooms, and shallots. You will also need to boil 25 Lrge jumbo shells. Boil till just firmer than "al dente" and set aside. do not rinse, and do not let them stick.
Basic stuffing:
1 1/4 lbs. ground chicken, 3 cloves minced garlic,1/4 small spanish(brown/yellow) onion, 1 tbsp oregano,1 1/2 c. shreded parmesan reggiano cheese.....
-put garlic and onion in food proccessor and mince.
- add allingredients in a large bowl, and mix thouroghly.
- make a thin layer of sauce on the bottom of the pan.
-use about 1 1/2 tbsp. stuffing for each shell.
garnish each shell with one parsley leaf on top of meat in the center.
- place a layer of mozzarella over each shell.
-make another layer of sauce. another layer of cheese
- cover with foil and bake at 350-375 for 30 mins.
* I used reynolds release foil, nad let me tell you I am a beleiver. that stuff is great. I even lined the pan with it before I started putting everything in it to make the dish, and when It came time top wash the pan, It was a snap....
Let me know how this turns out for you..... I don't measure ingredients anymore, I haven't in years; But I swear the portions are correct.... I hope you enjoy your meal. Buon Appetito!
voltaire:
Okay, now I'm going to write a real journal entry......
zpo:
Keep the recipes coming! I'm always looking for new things to try....