Stuffed Shells- 3Meat
My friends live on vegetables and low-fat proteins, but sometimes I need to eat animal fat. I love fatty Italian style baked pasta like lasagna. I invited a 8 friends over "before a night out at a local bar" for a "potLuck" night, and I told them I would make lasagna.
I went to the store, and they didn't have a lasagna noodle only stuffed shells pasta. I adapted the recipe then made it my own to create these tasty boats of creamy goodness, floating in a sea of meat and; vegetables. Much easier to put out on a buffet for my friends to spoon onto paper plates. I couldn't be washing dishes if we were going out. I called it for before we went to hear a neighborhood band, comprised of husbands whose kids are grown and they have taken up Rock-n-Roll, covering the good oldies from the 60's and 70's. I danced and socialized until my husband (at 10:00) who doesn't love that kind of scene wanted to leave.
3 Meat Stuffed Shells
Ingredients:
2 boxes stuffed shells.
1 can tomato paste
1 big can crushed tomatoes
1 bottle tomato sauce
2 cups of chopped peeled eggplant
2 cups of chopped carrots
2 cups of chopped onions
1 cup fresh chopped parsley
1 cup fresh chopped basil
1/2 lb sweet sausage
1/2 lb spicy Italian sausage
1/2 lb chuck beef ground
1-quart ricotta cheese
2 cups shredded parmesan
2 cups chopped mozzarella
1 cup fresh chopped parsley
1 cup fresh chopped basil
It takes a long time for the sauce to blend flavors and soften so leave 3 hours for this sauce.
Saute the vegetables in olive oil until soft then add the canned tomatoes, tomato paste and basil.
While the sauce is cooking, brown the meats together in another pan. When browned add to sauce mixture and keep simmering for 2 hours, at least.
Cook the shells per package instructions then add 1 cup starchy water to the sauce. Put shells in a big bowl of ice to chill.
In another bowl mix the ricotta, parmesan, and parsley. Add a touch of nutmeg, salt and pepper to taste.
Use a shallow tray style pan to lay out the stuffed shells. With a teaspoon stuff the shells and lay them gently on the tray in a single layer. Use more trays but do not overstuff so they can be served unbroken.
When all the pasta is stuffed, the tray can be chilled until your ready to bake them with the sauce. Spoon the sauce gently over and around the shells.
Leave an hour to bake covered with the shredded mozzarella on top.
I went to the store, and they didn't have a lasagna noodle only stuffed shells pasta. I adapted the recipe then made it my own to create these tasty boats of creamy goodness, floating in a sea of meat and; vegetables. Much easier to put out on a buffet for my friends to spoon onto paper plates. I couldn't be washing dishes if we were going out. I called it for before we went to hear a neighborhood band, comprised of husbands whose kids are grown and they have taken up Rock-n-Roll, covering the good oldies from the 60's and 70's. I danced and socialized until my husband (at 10:00) who doesn't love that kind of scene wanted to leave.
3 Meat Stuffed Shells
Ingredients:
2 boxes stuffed shells.
1 can tomato paste
1 big can crushed tomatoes
1 bottle tomato sauce
2 cups of chopped peeled eggplant
2 cups of chopped carrots
2 cups of chopped onions
1 cup fresh chopped parsley
1 cup fresh chopped basil
1/2 lb spicy Italian sausage
1/2 lb chuck beef ground
1-quart ricotta cheese
2 cups shredded parmesan
2 cups chopped mozzarella
1 cup fresh chopped parsley
1 cup fresh chopped basil
It takes a long time for the sauce to blend flavors and soften so leave 3 hours for this sauce.
Saute the vegetables in olive oil until soft then add the canned tomatoes, tomato paste and basil.
While the sauce is cooking, brown the meats together in another pan. When browned add to sauce mixture and keep simmering for 2 hours, at least.
Cook the shells per package instructions then add 1 cup starchy water to the sauce. Put shells in a big bowl of ice to chill.
In another bowl mix the ricotta, parmesan, and parsley. Add a touch of nutmeg, salt and pepper to taste.
Use a shallow tray style pan to lay out the stuffed shells. With a teaspoon stuff the shells and lay them gently on the tray in a single layer. Use more trays but do not overstuff so they can be served unbroken.
When all the pasta is stuffed, the tray can be chilled until your ready to bake them with the sauce. Spoon the sauce gently over and around the shells.
Leave an hour to bake covered with the shredded mozzarella on top.
Comments
Post a Comment