Super Stuffed Shells (Emeril Lagasse) |
|
 |
Prep Time: 20 Minutes Cook Time: 90 Minutes |
Ready In: 110 Minutes Servings: 18 |
|
Ingredients:
1 tablespoon plus 1 teaspoon olive oil |
2 teaspoons salt |
1/2 (12-ounce) box jumbo pasta shells (18 to 20 shells) |
2 cups finely chopped onion |
2 teaspoons minced garlic |
1 pound ground veal |
1 (10-ounce) package frozen spinach, thawed and squeezed dry |
15 ounces ricotta cheese |
2 large eggs |
1 cup grated parmesan cheese |
2 cups grated mozzarella cheese |
1 tablespoon extra-virgin olive oil |
1 teaspoon essence, recipe follows |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1/2 teaspoon ground black pepper |
basic red sauce, recipe follows |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
2 teaspoons olive oil |
1/2 chopped yellow onion |
1/2 teaspoon minced garlic |
1/4 teaspoon salt |
1/4 teaspoon dried basil |
1/4 teaspoon dried oregano |
1/8 teaspoon ground black pepper |
16 ounces whole peeled tomatoes, broken into pieces, and their juices |
16 ounces tomato sauce |
4 teaspoons tomato paste |
2/3 cup water |
1/2 teaspoon sugar |
Directions:
1. Preheat the oven to 350 degrees F. Lightly grease a 2-quart casserole dish with 1 teaspoon of olive oil.
2. Bring a medium pot of water to a boil. Add 1 teaspoon of the salt and the pasta shells, and cook until al dente, 10 to 12 minutes, stirring occasionally with a long-handled spoon to prevent the shells from sticking together. Drain and rinse under cold running water. Drain.
3. In a medium skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onions and garlic and cook, stirring, until very soft, 6 to 7 minutes. Add the ground veal and cook, stirring, until cooked and browned. Add the squeezed spinach and cook, stirring, for 3 minutes. Remove from the heat and season with salt and pepper.
4. In a large bowl, combine the ricotta cheese, eggs, Parmesan cheese, and 1 cup of the mozzarella cheese. Add the spinach mixture, the extra-virgin olive oil, Essence, remaining teaspoon of salt, the basil, oregano, and pepper, and stir to combine thoroughly. Spoon about 2 tablespoons of the spinach-ricotta filling into each cooked pasta shell. Place the filled shells in the prepared dish.
5. Pour the Basic Red Sauce over the filled shells and top with the remaining 1 cup of mozzarella cheese. Bake, uncovered, until bubbly, about 20 minutes. Remove from the oven and let rest for 5 minutes before serving.
6. Essence (Emeril's Creole Seasoning):
7. Combine all ingredients thoroughly and store in an airtight jar or container.
8. Yield: about 2/3 cup
9. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
10. Basic Red Sauce:
11. In a medium pot, heat the oil over medium heat. Add the onions, garlic, salt, basil, oregano, and pepper, and cook, stirring, until soft, about 5 minutes. Add the tomatoes, tomato sauce, tomato paste, water, and sugar and stir well. Bring to a simmer over medium-high heat. Lower the heat to medium-low and simmer, uncovered, until thickened and fragrant, 25 to 30 minutes, stirring occasionally.
12. Remove from the heat and keep warm until ready to use.
13. Yield: 3 cups
|
|