Dinner/Entrée
Stuffed Shells
6 servings
분량40 minutes
활동 시간1 hour 50 minutes
총 시간재료
1/2 tsp. kosher salt, plus more
1 (12-oz. package) jumbo shells
1 large egg yolk
4 cloves garlic, grated
1 1/4 lb. whole-milk ricotta
1 (8-oz.) block cream cheese, room temperature
1/4 c. chopped fresh parsley
2 tbsp. chopped fresh basil
2 tbsp. sliced chives
1/2 tsp. freshly ground black pepper
1 1/2 oz. finely grated Pecorino Romano (about 1 1/2 c.), divided
3 c. marinara sauce, divided
12 oz. mozzarella, shredded
Fresh basil leaves, for serving
방향
Preheat oven to 375°. In a large pot of boiling salted water, cook shells, stirring occasionally, until very al dente, about 8 minutes. Drain.
In a medium bowl, mix egg yolk, garlic, ricotta, cream cheese, parsley, basil, chives, pepper, 1 cup Pecorino, and remaining 1/2 teaspoon salt until well combined.
Spread bottom of a 13"x9" baking dish with half of sauce. Fill a large piping or resealable bag with ricotta mixture. Cut a small hole in the corner. Using your non-dominant hand, hold shell and pipe in filling with your dominant hand (alternatively, fill shells with 2 spoons). Layer shells on an angle in prepared pan; it’s okay if a few overlap.
Pour remaining sauce on top. Sprinkle with mozzarella and remaining 1/2 cup Pecorino, pushing down around shell crevices to ensure coverage.
Bake stuffed shells until golden brown around the edges, 30 to 40 minutes. Let cool 10 minutes. Top with basil before serving.
영양 정보
1회 제공량
-
칼로리
662
지방 전체
47 g
포화 지방
28 g
불포화 지방
-
트랜스 지방
1 g
콜레스테롤
197 mg
나트륨
1550 mg
탄수화물 전체
22 g
식이섬유
3 g
총 당류
9 g
단백질
35 g
6 servings
분량40 minutes
활동 시간1 hour 50 minutes
총 시간