Thursday, August 27, 2009

Cheese-filled Shells with Sauce

Filling: Home made fresh cheese, two eggs, chopped spinach (thawed, squeezed dry), chopped fresh basil, grated onion, nutmeg, s & p.
Sauce: Brown hamburger, remove, pour off oil. Add some olive oil, saute diced onion and red pepper. Return browned hamburger to pan, add smoked paprika, oregano, red chili flakes, fennel seed. Continue to saute, then add beef stock/broth, simmer until reduced. Add one can of canned spaghetti sauce (the kind on the bottom shelf, 4 cheese).
Fill: can use this to fill and bake giant shells, cherry tomatoes, manicotti, lasagne roll-ups. Put some sauce in the bottom of the pan, put in the filled pasta/tomatoes, add more sauce (dollop here and there), top with shredded mozzarella, bake. I baked it at 350 degrees, for about an hour. Because of the egg, one wants to make sure the filling in the middle of the pan is cooked.
We served this with garlic toasts and a green salad.

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