Recipe of Favorite Stuffed Shells

Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Step-by-Step Guide to Make Speedy Stuffed Shells. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Stuffed Shells, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stuffed Shells delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Stuffed Shells is 4-6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Stuffed Shells estimated approx 45 minutes.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Stuffed Shells using 14 ingredients and 10 steps. Here is how you can achieve that.

These are a low-fat, vegetarian version of classic stuffed shells. I didn't put that in the title so it wouldn't scare people away. It's an easy recipe with most of the fat eliminated. And, it's just as good!

Ingredients and spices that need to be Take to make Stuffed Shells:

1. 16 jumbo pasta shells
2. 2 small onions
3. 1 stick butter/margarine
4. 2 egg whites (or 1/3 cup egg beaters or equivalent)
5. 15 ounce skim milk ricotta
6. 8 ounce bag part skim mozzarella
7. 1/2 cup parmesan or romano cheese
8. 1/2 tsp. sugar
9. 1/2 tsp. garlic powder
10. 1/8 tsp. salt x2
11. 1/8 tsp. pepper
12. 1/4 bag spinach (2 oz.)
13. 2 (28 oz.) can Redpack crushed tomatoes (or 2 cans plum tomatoes)
14. 1 Tbsp. dried basil

Steps to make to make Stuffed Shells

1. Get the sauce cooking. Melt butter/margarine in medium pot (or slow cooker) on LOW HEAT, mince onions as fine as possible and add to pot with the butter. Let simmer for 2 minutes to blanch onions.
2. Mix dried basil with a 1/4 cup of water and microwave in a cup for 45 seconds. This will make a basil "tea". Strain and add basil "tea" to the sauce.
3. Add cans of tomatoes, basil "tea", pepper, sugar and 1/8 tsp. salt to pot and let simmer at least an hour (or two). Add more sugar if you like it sweeter.
4. Boil the shells and let cool being careful not to get them torn up.
5. Mix thourloughly the ricotta, parmesan, eggs, garlic powder, 4 oz. mozzarella and cleaned spinach (remove the stems!). I used about a quarter of a bag of spinach.
6. Preheat oven to 350 degrees. Add several ladles of the tomato sauce to a casserole dish. Stuff the shells with cheese mixture and line the casserole dish with stuffed shells.
7. Pour a few more ladles of the tomato sauce over the shells. Cover the dish with foil, poke a hole in the middle to vent. Be careful not to let the tomato sauce get on the foil as it will dissolve the foil! Bake covered for 40 minutes.
8. Uncover and top cooked shells with the rest of the mozzarella cheese. Cook another 10 minutes.
9. Let cool 5 minutes then serve!
10. I've also made this by adding a half pound of hot sausage (or ground beef or even pepperoni) to the sauce. But, the vegetarian version is remarkable. The only really fattening part is the butter/margarine. I don't like using olive oil as it has a distinctly different taste than the more pungent flavor of butter/margarine. Feel free to use either parmesan or romano cheese. Pecorino romano is by far the best to use if you can.

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So that's going to wrap it up for this exceptional food Steps to Prepare Award-winning Stuffed Shells. Thanks so much for your time. I'm confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!