This morning was so foggy and cold, all I wanted to do was sleep a little more, watch TV and eat some delicious comforting pasta under a blanket. So I started thinking about this yummy stuffed shells pasta recipe I found on the “101 Cookbooks” website a while ago. It’s such an easy recipe I wish I had time to make it for breakfast this morning😉
Sauce:
1/3 cup extra virgin olive oil, plus more for the pan
1 1/2 teaspoons crushed red pepper flakes (too spicy for me)
3/4 teaspoon sea salt
4 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
1 14-ounce can crushed red tomatoes

Filling:
1 15-ounce container ricotta cheese
1 egg, beaten
1/4 teaspoon sea salt
1 cup /  grated mozzarella ( I also add Parmigiano-Reggiano for a nuttier flavor)
1 bunch of chives, minced
Lemon zest & Lemon juice (optional (but much better without it, if you like zesty things)

25-30 jumbo dried pasta shells

Preparing:

Oil a baking pan, or equivalent, and sprinkle the zest of 1/2 the lemon across it. Set aside. Get a big pot of water boiling, and preheat your oven to 350F / 180C with a rack in the middle.

Making the Sauce:

  • Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan.
  • Stir while you heat the saucepan over medium-high heat. Saute just 45 seconds or so until everything is fragrant – you don’t want the garlic to brown.
  • Stir in the tomatoes and heat to a simmer.
  • Remove from heat and set aside to cool.

Making the Filling:

  • Combine the ricotta, egg, and salt in a medium bowl.
  • Mix until combined, then stir in the mozzarella & Parmesan, remaining lemon zest, and 3/4 of the chives. Set aside.

Putting it together:

  • Cook the shells according to package instructions in salted water – until al dente.
  • Dont’ overcook the shells, they will tear when you fill them.
  • Place a 1/3 of sauce across the bottom of the prepared pan.
  • Fill each shell with ricotta, and arrange in a single layer in the pan.
  • Tip: Place the ricotta mix in a zip lock bag, make a small hole with scissors in the corner, and pipe the filling in …it makes less of a mess.
  • Ladle the remaining sauce over the shells, cover with foil and bake for 30 minutes, uncover for the final 15 minutes or until the shells are cooked through. Sprinkle with the remaining chives and serve hot.

Serves 4 – 6.
Prep time: 30 min – Cook time: 45 min
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Hoje hoje de manhã eu acordei querendo comer esse macarrão delicioso, ai eu resolvi dividir essa receita muito boa que já fiz varias vezes com vocês.
Espero que gostem!

Molho:
Aveite de Oliva
Sal a gosto
4 dentes de alho, cortados bem fininho
2 latas de tomate amasado

Recheio:

1 vasilha de ricotta cheese
1 ovo, batido
sal a gosto
1 copo de  mozzarella ralada ( eu adiciono quejo Parmigiano-Reggianoor para um sabor mais gostoso)
Cebolinha
Raspas de limão & suco de limão

25-30 jumbo conchas de macarrão

Preparação

Coloque o olho ne azeite em uma caçarola que possa ir ao forno.aqueça a água para o macarrão e esquente o forno a 180C.

Preparação do Molho:

  • Misture o azeite, alho, sal em uma panela.. aqueça.
  • Misture o molho de tomate até que esteja quente
  • Tire do fogo e espere esfriar

Preparação do recheio:

  • Misture a ricotta, ovo, e sal em uma tijela
  • Misture até incorporar, adicione a mozzarella e o Parmesan, suco de limão, e a cebolinha bem picadinha.

Montagem:

  • Cozinhe o macarrão ao dente.
  • Coloque um pouco de molho no fundo da tijela que vai ao forno
  • Encha cada concha com ricotta, e coloque na tijela.
  • Dica: Coloque a mistura da ricotta em um saquinho plastico, feche e com a tisoura faça um pequeno furo no canto do saquinho. Esprema a mistura na concha.Assim faz menas sujeira.
  • Coloque o resto do molho em cima do macarrão, cubra com papel aluminuim e coloque no forno por 30 minutos, descubra nos ultimos 15 minutos ou ou até que o macarrão cozinhe. Sirva quente.

Serve 4 – 6.
Tempo de Prep: 30 min – Cozinh: 45 min

Espero que gostem!
Um beijo Grande! Tenham um bom dia!

Sauce:
1/3 cup extra virgin olive oil, plus more for the pan
1 1/2 teaspoons crushed red pepper flakes (too spicy for me)
3/4 teaspoon sea salt
4 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
1 14-ounce can crushed red tomatoesFilling:
1 15-ounce container ricotta cheese
1 egg, beaten
1/4 teaspoon sea salt
1 cup /  grated mozzarella ( I also add Parmigiano-Reggiano for a nuttier flavor)
1 bunch of chives, minced
Lemon zest & Lemon juice (optional (but much better without it, if you like zesty things)

25-30 jumbo dried pasta shells