Stuffed Shells
Still utilizing our CSA bounty of kale, which is keeping very well in the freezer, it's time to cook some up some stuffed shells. Yes, normally spinach is used, but I don't have spinach, I have kale. Deal with it.
The stuffing used 2 small 15 oz tubs of ricotta cheese, 1 egg, about 3 of the larger leaves of kale (ribs removed, cooked for about 5 minutes in a covered pan of water and a dash of white wine vinegar, run under cold wate, wrung dry, and chopped), about 1 tbs chopped parsley, a bit of Romano cheese, salt and pepper.
The sauce was left over from when I made the lasagne (again from the freezer). The shells were cooked for about 12 minutes and put into a cold water bath to stop the cooking. Stuffing shells is rather messy business. You think you have one open. Go to fill it and it springs back shut!
Baking pans were lined with some sauce on the bottom, then into that go the stuffed shells. Drizzle some mozzarella over them, cover the pan in foil and bake in a 350 oven for about 30 minutes or so.
Not the best pictures to follow, but the best I have. 1 Pre-bake, 1 Post-bake, and 1 photo of my limoncello chilling in the snow for an after dinner drink!
The stuffing used 2 small 15 oz tubs of ricotta cheese, 1 egg, about 3 of the larger leaves of kale (ribs removed, cooked for about 5 minutes in a covered pan of water and a dash of white wine vinegar, run under cold wate, wrung dry, and chopped), about 1 tbs chopped parsley, a bit of Romano cheese, salt and pepper.
The sauce was left over from when I made the lasagne (again from the freezer). The shells were cooked for about 12 minutes and put into a cold water bath to stop the cooking. Stuffing shells is rather messy business. You think you have one open. Go to fill it and it springs back shut!
Baking pans were lined with some sauce on the bottom, then into that go the stuffed shells. Drizzle some mozzarella over them, cover the pan in foil and bake in a 350 oven for about 30 minutes or so.
Not the best pictures to follow, but the best I have. 1 Pre-bake, 1 Post-bake, and 1 photo of my limoncello chilling in the snow for an after dinner drink!
What an interesting and low cost cooler you have there. By the way, I can't find ricotta salata anywhere. I mean, if Wegman's doesn't have it, what hope is there? So I'm going to make your artichoke dish with a different topper.
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Oh, Wegmans must have it. Seriously! Ask the cheese person there. That's not a crucial component anyways. I don't think. Maybe it is. Find out for yourself!
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