Friday, March 13, 2009

Red and White Stuffed Shells


I had not made stuffed shells in years, and last weekend I decided it was time. I wanted to do something a bit different, and decided to go with both red and white sauce. I turned out beautifully and was delicious!

I used the same filling I normally use for Manicotti.

1 box of large pasta shells (you probably wont use all of them)
4 tsp olive oil
½ onion diced
½ lb medium Italian sausage
½ lb veal (very hard to find, but worth it)
Salt and pepper
1 (15 oz container) whole milk ricotta
3 cups shredded Mozzarella
1 cup grated Parmesan, extra for sprinkling on before cooking
4 tbl chopped fresh Italian parsley leaves
4 garlic cloves, minced
3 cups marinara sauce
1 small container Fettuccine Sauce (don't use jarred sauce)
Onion Powder and Garlic Powder (to taste)
Oregano (2 tsp)
1 small tub of cream cheese

Heat a heavy skillet over medium heat. Add 1 teaspoon of the olive oil, onion, garlic and meats. Season with salt and pepper.

Saute until the meat browns and the onions are translucent, about 5 minutes. Remove from heat, and cool.

Cook the shells in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 8 to 9 minutes (or what is suggested on the box of pasta for al dente pasta)

Using a slotted spoon, transfer the manicotti from the pot to a baking sheet and cool.

Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, cream cheese and parsley.

Add the salt, onion and garlic powder, oregano, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture, and re-taste for seasoning.

Preheat the oven to 350 degrees F.

Using a tablespoon, fill the shells with as much stuffing as you can, it is going to be messy tho!


Place some of the red sauce in the bottom of your baking dish (use some pan spray before ladling the sauce on)

Arrange your shells tightly in your baking dish
Ladle on red sauce (do not smother the pasta)

Ladle on the white sauce

Top with a layer of Parmesan Cheese

Bake until bubbly and hot, about 30 minutes

Remove from the oven and add more cheese (I used Colby Jack), place back in to melt

I served with bread and salad!


I also want to thank my sister Mary for the Adorable Blog Award! I appreciate it so much!



28 comments:

Donna-FFW said...

Cheryl. That looks like a phenomenal dish. Did I spell that correctly? Spelling is not my strong suit. Have you ever made ahead and frozen?? I am emailing you later.. I need advice about strawberries, I saw in your archives, you make jam.. I need help.

Heather said...

mmmmm. veal is ALWAYS worth it ;) this looks delicious!!

Cathy - wheresmydamnanswer said...

These look great - I make stuffed shells but have never added sausage which thanks to you I will now sneak in there!!

Debbie said...

Looks great. I am partial to any and all Italian dishes.....

Pam said...

Rich, creamy and so delicious. This is total comfort food for me. Can I come over the next time you make this? ;)

The Blonde Duck said...

Those look fabulous! I've never made stuffed shells but I think I need to!

Elra said...

Oh I really like veal as well. Your stuffed shells look really delicious.
Cheers,
elra

Sophie said...

MMMMMMM....again this pasta dish looks so comfortingly yummie :)!!! I just love those flavours!!!
It is lovely with a good red cabernet sauvignon wine!!

MaryBeth said...

Absolutely perfect looking...I love stuffed shells and I too have not made them in forever.

Jan said...

Oh gosh, I'm drooling on my keyboard which is not a pretty sight, unlike this pasta, which looks amazing! Great job, Cheryl.

Paula said...

Yummy, yum, yum! You totally had me at whole milk ricotta AND cream cheese! Congrats on your award!

Donna-FFW said...

Cheryl- Have an award for you, please come get it..

Foodie with Little Thyme! said...

Love Love Love stuffed shells. My mom made them every year for my birthday as a kid. And I still eat them each year on my birthday.

Elyse said...

Mmm, I love stuffed shells. Yours look particularly delicious. Just found your blog on Donna's blog, and I'm sooo glad I did. Great recipes! And, congrats on your award!

Sara said...

You just reminded me that I haven't made stuffed shells in a while either! Will have to remedy that soon, yours look great.

NuKiwi said...

Yumm...looks lovely. I usually stuff mine with crabmeat, but you can do so many things with these.

Sharon said...

I love how you cooked them in a bowl. The presentation looks beautiful!

Coleen's Recipes said...

Oh my!! I could eat this for breakfast lunch AND dinner.

Kevin said...

Those stuffed shells look so good!!

finsmom said...

I love stuffed shells, and this recipe looks to-die-for! Thanks for sharing! Drool... :)

Amy said...

That looks delicious! I think I will have to try this! If it's anywhere near as good as your lasgana then I think I might be in trouble.......

comfycook said...

Cheryl, I just finished making this and I am waiting for hubby to get home so we can dig in. It looks great,both in your photo and in my kitchen.

I am going to post it on my blog, hopefully later tonight. I made it differently. I did not use meat. So it all cheese, cheese, cheese.

Stop by and take a peek.

If you have a broccoli recipe, link to it and be part of the BSI, Bloggers' Secret Ingredient. I am hosting this week and I love broccoli and want lots of ideas.

Thanks for tonight's dinner.

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