This is the second recipe I've chosen from "Blasts from the past!"
This one was a favorite of my oldest son Clark. He lives in TN now, with his wife and 3 boys (was 2 boys until this past Sunday when Joshua joined Elijah and Isaac, happy happy).
All the ingredients for the sauce are blended and poured into a pot.
It doesn't get much easier than that.
Mix all the ingredients for the cheese filling in a medium size bowl.
Once the shells have cooked, I lay them out to dry a bit and cool down enough to handle.
Once the shells are filled, just set them gently into the simmering sauce.
And,,,,,wah-lah,,,,Saucy Cheesy Deliciousness!
Zucchini Stuffed Shells
16 jumbo shells
Sauce:
12 oz jar red peppers
1 small onion
2 cloves garlic, minced
½ cup chicken broth
1 cup crushed tomatoes
1 tsp basil
1 tbsp lemon juice
Pinch of red pepper flakes
Salt and pepper to taste
Filling:
2 med. zucchini, peeled and shredded
3/4 cup ricotta cheese
2 oz. cream cheese, softened
1/3 cup fresh parmesan, grated
1 tbsp finely chopped onion
1 tbsp parsley
1/2 tsp oregano
1/2 tsp basil
Pinch of salt and pepper
Cook shells until just shy of al dente. Drain and place upside down on a kitchen towel until cool enough to handle.
Place all ingredients for sauce into a blender and blend until smooth or desired consistency. Pour into a skillet and bring to a boil; reduce heat and simmer.
Mix together all the ingredients for the filling. Stuff shells and place into the sauce. Cover and simmer 20-30 minutes.
Serve with additional parmesan and fresh parsley for garnish.
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