![]() I made a homemade marinara which already has quite a lot of a garlic and chili, does this mean that before starting the sauce as per recipe I can skip that butter/garlic/chili bit? I'm assuming the 3 cups of marinara are store bought without that flavor profile?įor the non-vegetarians out there, I chopped up then fried some fancy bacon until crispy and sprinkled it over the top of the otherwise finished dish, along with some cheese, then baked it all for about 10 mins (until the cheese was nicely melted). ![]() I have a silly question about this recipe. My favorite jarred sauce is Mezzetta marinara, and I used the whole jar. My spouse normally ends up a little hungry after vegetarian meals, but raved about this and how filling it was, and everyone loved the flavors and texture of the dish. I baked it in the oven for 10 minutes at 375, then used the broiler to get the top brown and bubbly. I also had a small chunk of mozzarella, so I grated that over the top, about 1/2 cup. I was glad that I used 30 shells, because the filling would have been too much for 18 shells. I laid out the shells in the empty pan before I started cooking and 30 fit, which also happened to be half the package, and the 6 oz weight the recipe called for. The only jumbo shell choice at my grocery was Rienzi brand jumbo shell 340, in a 12 oz package. It seems like the number of shells needed can vary greatly depending on the size of skillet being used and the brand of shells. I chopped the mushrooms, and increased the number of shells to 30. Based on the comments I made a few adjustments. This was a little labor intensive for a weeknight meal, but it was delicious and worth the effort. Is there nutritional o formation for this recipe? To save time and money, I used frozen chopped spinach (squeezed dry) and added feta to the mixture to give it some bite. I don't have an oven at the moment and was looking for a recipe to use my shells. ![]() I make this when I have time to enjoy the process, as it is a bit time intensive. The only thing I did differently was to put some mozzarella on top and baked it for about 15 minutes at 375 to melt the cheese. I made this for dinner because I craved pasta. Did not change a thing, a I felt there was enough cheese and butter as is. This has quickly become a family fave! In the last couple of years 'supply chain issues' have made shells hard to get sometimes, so I can attest to the fact that this recipe works equally well with cannelloni! One variation that my family likes sub in some feta to replace some of the ricottaįabulous! The sauce had just enough extra zing to make it unique and more robust. oregano.įantastic recipe! Delicious, no excessive work, can be made in advance before company arrives. Sprinkle with Parmesan and remaining 1 Tbsp. Cover and cook over medium heat until shells are warmed through, 4–6 minutes. Nestle stuffed shells into hot sauce in skillet. The shell should be filled to capacity but not overstuffed. salt to mushroom mixture and stir to combine. Cook, stirring occasionally, until warmed through, 6–8 minutes. Add marinara sauce and red pepper and bring to a simmer over low heat. Step 3Ĭook garlic and butter in reserved skillet over medium-high heat, stirring occasionally, until garlic is fragrant and beginning to brown, 2–3 minutes. Transfer mushroom mixture to a large bowl reserve skillet. Uncover and continue to cook, stirring occasionally, until spinach is completely wilted and most of the liquid is evaporated, 2–4 minutes more. Add spinach, cover, and cook until beginning to wilt, 1–2 minutes. Reduce heat to medium, add wine, and cook, stirring, until reduced by half, 1–2 minutes. Add mushrooms and cook, stirring occasionally, until they release juices, then are dry again and nicely browned, 5–6 minutes season with black pepper and 1 tsp. Meanwhile, heat oil in a large skillet over high. Run under cold water to stop the cooking drain again. Cook shells in a large pot of boiling salted water, stirring occasionally, until very al dente, about 9 minutes drain.
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