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Post by :Buddy
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :3512
Click below to download : Pasta And Pastasauces - Shells Fromage (Format : PDF)
Pasta And Pastasauces - Shells Fromage
2 Tblsp butter1 small onion, chopped
2 cloves garlic, minced
8 oz. Camembert, diced
2 eggs
2 cup tomato sauce (see below)
1-1/2 cups Ricotta cheese
1 cup fresh parsley, chopped
1/2 cup Parmesan cheese
25 large pasta shells
Over medium heat, melt butter. Add onion and garlic. Cook, stirring until onion is limp. Reduce heat to low. Add Camembert and stir until soft. Remove from heat. Mix egg, Ricotta, parsley and half the Parmesan. Stir in the Camembert mixture.
Cook shells in boiling water until tender (about 9 minutes). Drain; rinse with cold water. Stuff each shell with 1 Tblsp filling. Spread half of the sauce in a 7x10 inch baking dish. Arrange shells, filling side up. Spoon sauce over top. Bake, covered, at 350 for 30 minutes or until hot. Garnish with Parmesan. Serves 8--3 shells per serving.
Sauce:
1/2 cup chopped onion
2 Tblsp. olive oil
2 cups canned whole tomatoes, coarsely chopped
2 Tblsp. tomato paste
1 tsp. dry basil
1 tsp. sugar
1 tsp. salt
1 tsp. pepper
Saute onion in olive oil until soft. Add remaining ingredients and simmer about 40 minutes. Spoon over top of shells before baking.
NEXT BOOKS
20 jumbo pasta shells 2 cups tomato sauce 1/4 cup finely chopped onions 4 cloves garlic, minced 1/2 teaspoon dried basil 1 container (16 ounces) reduced-fat ricotta cheese 1/4 teaspoon ground black pepper 1/8 teaspoon ground nutmeg 2 packages (10 ounces each) frozen chopped spinach, thawed, drained and squeezed dry Preheat oven to 350 degrees F. Coat a 13-inch x 9-inch baking dish with no-stick spray and set aside. Cook shells in a large pot of boiling water according to package directions. Drain, rinse with cold water and drain again. While shells are cooking, stir together tomato sauce,onions, garlic
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1 1/2 cups elbow macaroni 2 tablespoons butter (or margarine) 2 tablespoons flour 3/4 teaspoon salt 1 pinch pepper 2 cups hot milk 1 1/2 cups shredded sharp cheddar cheese Cook macaroni according to directions on the package. Make a roux of the butter, flour, and salt. Add the pepper and hot milk in which 1 cup of the cheese has been melted. Cook in a double boiler until thickened and bubbly, stirring constantly. Combine the macaroni and cheese sauce, and place in a 1 1/2 quart casserole. Sprinkle remaining 1/2 cup cheese on top. Bake at 350 degrees F for
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