Stuffed Shells In Tomato Cream Sauce Recipes

Steps:

• 1. Cook Canneloni shells according to package directions; drain and set aside. Combine tomato sauce and 3 Tbsp. parmesan cheese in a small saucepan; cook over medium heat, stirring constantly until mixture is heated. Spread 1 cup tomato mixture in a lightly greased 9x13 inch baking dish. Set aside remaining sauce.
• 2. Saute onion and garlic in olive oil in a large skillet until tender. Add spinach; cook, stirring often until the spinach is just tender. Remove spinach mixture, and set aside.
• 3. In a separate pan cook ground beef over medium heat until brown, stirring to crumble; drain. Discard drippings from skillet. Add spinach, 1/3 cup parmesan cheese, 2 Tbsp. whipping cream, eggs, and oregano; mix well. Stuff cannelloni shells with ground beef mixture and place on tomato mixture in baking dish; Sprinkle each shell with fresh parsley and top with Mozzarella cheese dividing evenly over each shell. set aside.
• 4. Melt 1/4 cup plus 2 Tbsp. butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute and add 1 cup milk and whipping cream; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in pepper. Pour over cannelloni. Spoon remaining tomato mixture over cream sauce. Dot with 2 Tbsp. butter. Bake uncovered at 375 degrees for 25 minutes. Yield 6 servings.

Steps:

• In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat and saute the sausage until golden brown, stirring to break up the pieces, about 6 minutes. Add half of the onions and the eggplant, season with 3/4 teaspoon salt and 1/4 teaspoon crushed red pepper, and cook for 4 to 6 minutes, or until the vegetables are lightly caramelized and very soft. Add 1 tablespoon garlic and cook for 1 minute. Remove from the heat and transfer to a large bowl to cool.
• When the mixture has cooled to room temperature, stir in the ricotta or mascarpone cheese, spinach, 1/2 cup Parmesan cheese, and sugar. Stir to combine well.
• Lightly grease a deep 9 by 13-inch casserole or lasagna pan and set aside.
• Bring a large pot of salted water to a boil and cook the pasta shells until just al dente, 10 to 12 minutes. Drain and rinse under cold running water. Pat shells dry. Stuff the pasta shells with the sausage-eggplant mixture and place in the prepared casserole dish.
• In a large saucepan, heat the remaining tablespoon of olive oil over medium high heat and saute the remaining chopped onions until translucent, about 4 minutes. Add the remaining tablespoon of garlic and cook until fragrant, 1 to 2 minutes. Add the crushed tomatoes, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon crushed red pepper and cook for 5 minutes. Add the heavy cream and cook until the sauce is reduced in volume by about 1/3, about 20 minutes.
• Preheat the oven to 350 degrees F.
• Add the basil to the sauce and pour the sauce over the shells in the casserole. Sprinkle with the fontina cheese and the remaining Parmesan. Cover the casserole tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the sauce is lightly browned in spots and bubbly around the edges, about 15 minutes longer. Let stand for 10 minutes before serving.

Steps:

• Adjust an oven rack to the middle position; preheat to 400°.
• Bring 4 quarts of water to a boil in a Dutch oven over high heat.
• Stir in 1 tablespoon salt and the shells; cook, stirring occasionally, until almost al dente.
• Drain the shells and spread out on a rimmed baking sheet to cool.
• Using a dinner fork, pry apart any shells that have clung together, discarding any that are badly torn (you should have 30-33 good shells).
• Filling-mix the ricotta, mozzarella, peas, mint, egg, garlic, 3/4 teaspoon salt, and 1/4 teaspoon pepper together in a bowl.
• Spoon a tablespoon of the filling into each shell and arrange them, seam-side down, into a 13 x 9 inch baking dish.
• Cover the filled shells loosely with damp paper towels and set aside.
• Sauce-puree the canned tomatoes with their juice in a food processor fitted with the steel blade until smooth, about 1 minute.
• Heat the oil and garlic in a large nonstick skillet over medium heat until fragrant but not browned, about 2 minutes.
• Add the pureed tomatoes, red pepper flakes, vodka, cream, and sugar; bring to a simmer and cook, stirring often, until the flavors have melded and the sauce has thickened, 10-12 minutes.
• Off the heat, season with salt and pepper to taste.
• Discard the paper towels covering the filled shells and pour the tomato sauce over the top.
• Tilt the dish to distribute the sauce evenly and make sure each shell is covered with sauce (spoon over each shell if necessary).
• Cover with foil and bake until the sauce is bubbling around the edges and the ricotta filling is hot, about 30 minutes.
• Cool for 5 minutes.
• Sprinkle with basil and Parmesan before serving.

Steps:

• Make the sauce: In a large Dutch oven or pot, heat the olive oil over medium. Add the onion and a pinch of salt and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and tomato paste and cook, stirring frequently, until the paste turns one shade darker, about 2 minutes. Stir in the tomato purée, season with salt, then bring to a simmer. Cover halfway to reduce splattering, and cook, stirring occasionally, until the sauce has thickened slightly, 20 to 30 minutes.
• Heat the oven to 375 degrees. Bring a large pot of salted water to a boil.
• Make the filling: In a medium bowl, combine the ricotta with 1 1/2 cups mozzarella, 1 cup Parmesan and the egg yolks. Grate the garlic directly into the bowl, then season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir to combine, then set aside.
• Add the shells to the boiling water and cook until just shy of al dente. (You'll want to cook the shells about 2 minutes less than the minimum time listed on the package, as the shells will continue to cook in the oven in Step 5.) Reserve 1/2 cup pasta water, then drain the pasta and rinse it under cold water to cool. Count out 24 shells. (You will have cooked off more shells than will fit in the dish; that's insurance in case any rip. Reserve extras for another use.)
• Stir the pasta water into the sauce, then add half the sauce to a 3-quart/9-by-13-inch baking dish and spread it in an even layer. Spoon about 2 tablespoons filling into each of the 24 shells, lining up the stuffed shells in the dish as you go. Spoon the remaining sauce over the shells, then sprinkle with the remaining 1 cup mozzarella and 1 cup Parmesan.
• Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake, uncovered, until the cheese is melted and the sauce is bubbling, 15 to 20 minutes. (If you'd like to brown the cheese, you can broil for a few minutes.) Let sit 5 minutes, then serve.

Steps:

• Cook shells according to package directions. Take 6 minutes off of cooking time. Drain well, cool under cold running water, and toss with a minimal amount of olive oil (or cooking spray) to prevent sticking.
• Meanwhile, season chicken on both sides with salt and pepper. Cut into small pieces. Heat 3 tbsp olive oil in a large skillet over medium-high heat. Cook chicken until golden brown on both sides. Drain on paper towels.
• In same skillet, cook garlic, onion, carrot, celery and red pepper flakes. Cook 5 minutes. Add spinach, and cook 10 minutes more. Season with salt and pepper.
• Combine chicken and spinach mixture. purée in a food processor or blender. (If you have a small machine, do this in batches.).
• In a large bowl, combine ricotta, egg, Romano, parsley and basil. Season with salt and pepper and mix well. Add chicken purée and combine very well. Chill for 30 minutes.
• Meanwhile, prepare sauce. In a large stockpot, heat 3 tbsp olive oil on medium-high heat. Add onion, garlic and carrot, and sauté until onion begins to brown. Add tomatoes and purée. Stir well. Add wine and bring to a boil. Reduce heat to low and let simmer 30 minutes.
• After 30 minutes, add parsley and basil to sauce, and cook 15 minutes more. Working in batches, purée sauce in blender; return to same pot. (If you have a hand blender, you can use it right in the pot). Add cream and simmer 15 minutes. Season to taste with salt and pepper. Set aside.
• Preheat oven to 350 degrees F. Spray a large baking pan well with cooking spray. Place a thin layer of sauce in bottom of baking pan.
• Stuff shells with chicken mixture. (I find a pastry bag with no tip is ideal for this. If you don't have one, try a demitasse spoon.) Mixture should come to top of shells.
• Place shells in baking pan in a single layer. When all shells are filled, cover with sauce. Top with grated provolone, and parsley.
• Bake for 20 minutes. Cheese should be golden and sauce should be bubbly. Let sit for 10 minutes before serving.
• Note:.
• You can substitute half-and-half, or evaporated skim milk for the cream.
• The cream sauce can be made up to 2 days ahead.
• The entire dish can be made ahead of time and frozen (either baked or unbaked). Cover top with plastic wrap then aluminum foil. If unbaked: remove plastic wrap, and re-wrap with foil. Place in a low oven (250 degrees F.) and bake until a knife is easily inserted. Then raise heat to 350 degrees F. and bake as above. If baked: remove plastic wrap and rewrap with foil. Bake at 350 degrees F. until hot.

Steps:

• In a large skillet, heat olive oil on med-high and saute onions till clear, then add sausage, salt-n-pep and crushed red pepper and 1 TBsp garlic. Cook till golden brown breaking up the pieces.
• Remove from heat and transfer to large bowl to cool.
• When mixture has cooled to room temp, stir in ricotta, spinach, 1/2 cup parm and sugar. Combine well.
• Lightly grease a deep 9×13 casserole or lasagna pan and set aside.
• Bring a large pot of salted water to boil and cook the pasta shells until just al dente. Drain and rinse under cold running water then pat dry.
• Stuff the pasta shells with the sausage-spinach mixture and place in prepared casserole dish.
• In a large saucepan, heat olive oil on medium high and saute remaining onions until clear. Add remaining garlic and cook until fragrant approx 1-2 minutes
• Add the crushed tomatoes, salt-n-pep, crushed red pepper (t.t.) and cook for 5 minutes
• Add the heavy cream and cook until sauce is reduced by 1/3, about 20 minutes
• Preheat oven to 350F
• Add the finely chopped basil to the sauce right before pouring the sauce over the shells in casserole.
• Sprinkle with the fontina cheese and remaining Parm. Cover casserole tightly with aluminum foil and bake for 45 minutes Remove the foil and continue baking until the sauce is lightly browned in spots and bubbly around the edges. About 15 mins longer.
• Let stand for 10 mins before serving. Goes great with thin sliced garlic bread.
• Bon Appetito!