georgemoe Posted March 31, 2006 Share Posted March 31, 2006 (edited) Anyone have any good stuffed shell recipes? I'm basically looking for what you use for a filling; meat, seafood, veggy. I made this Paula Dean recipe last week and it was very good. Next time I would reduce the spinach and increase the cream cheese a little bit. Maybe even use a mixture of ground veal, pork, and beef instead of all beef. That's how I generally make my chili. Chili stuffed shells. Edited March 31, 2006 by georgemoe Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted March 31, 2006 Share Posted March 31, 2006 i'll get you some options when i get home (tonight/tomorrow) Quote Link to comment Share on other sites More sharing options...
georgemoe Posted March 31, 2006 Author Share Posted March 31, 2006 i'll get you some options when i get home (tonight/tomorrow) 1397085[/snapback] Thanks Bier. You're good like that. Quote Link to comment Share on other sites More sharing options...
ChuckB Posted April 1, 2006 Share Posted April 1, 2006 :Homerdrool:mmmmmmm...stuffed shells:Homerdrool: Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted April 8, 2006 Share Posted April 8, 2006 didn't forget about you george... 5 tablespoons olive oil 1 cup chopped onion 12 garlic cloves, sliced 6 large tomatoes, chopped (about 5 cups) 1 cup chopped fresh basil 1 10-ounce package spinach leaves, stems trimmed 1 cup ricotta cheese 1/2 cup freshly grated Parmesan cheese Heat 3 tablespoons oil in large skillet over medium-high heat. Add onion and half of garlic; sauté 5 minutes. Add tomatoes and 3/4 cup basil. Cook 15 minutes to blend flavors, stirring often and adding water if dry. Season with salt and pepper. (Can be made 1 day ahead. Chill.) Heat 2 tablespoons oil in large saucepan over medium heat. Add remaining garlic; sauté 1 minute. Add spinach; cook until most of liquid evaporates, stirring often, about 5 minutes. Drain and cool. Squeeze out liquid. Place spinach in processor. Add ricotta and blend well. Blend in 1/2 cup Parmesan. Season filling to taste with salt and pepper. Quote Link to comment Share on other sites More sharing options...
georgemoe Posted April 10, 2006 Author Share Posted April 10, 2006 Looks like a winner to me Mike. Thanks! Quote Link to comment Share on other sites More sharing options...
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