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1995-09-27
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From: sharonb@triton.mayfield.hp.com (Sharon Barbour)
Newsgroups: rec.food.recipes
Subject: Southwest Stuffed Pasta Shells
Date: 22 Dec 1994 03:11:41 -0700
Organization: Hewlett-Packard Company
Message-ID: <3dbjct$ja3@mack.rt66.com>
Southwest Stuffed Shells
>from "Sunday Suppers"
1 pound jumbo pasta shells
Filling:
1 1/2 pounds (about 3 cups) ricotta cheese
1 egg
6 ounces Monterey Jack cheese, cutin 3/4" cubes
1/4 cup grated parmesan cheese
1/4 cup chopped fresh cilantro
1/4 tsp. black pepper
Tomato-Chili Sauce:
1 large onion, chopped
6 Tbs. olive oil
3 pounds fresh plum [Roma] tomatoes,cored and coarsely chopped, or
2 28-ounce cans plum tomatos, drained, with liquid reserved
6 Tbs. red or white wine
1/2 to 1 tsp salt (use the greater amount if using fresh tomatoes)
1/2 tsp. freshly ground black pepper
1 4-ounce can green chilies, drained and coarsely chopped
1 fresh or canned jalapeno pepper, seeds and ribs discarded, finely minced.
Bring a large pot of water to a boil for the pasta.
Meanwhile make the filling. Whisk together the ricotta and egg. Stir in
the Monterey Jack and Parmesan cheeses, cilantro and pepper. (The filling
can be made a day ahead; bring back to room temperature before using).Cook the
shells in boiling, salted water just until al dente, about 10 to
12 minutes. Do not overcook the shells. Drain well. (Some of the shells
will be broken, but you will only need 36 to 40 perfect shells for the
recipe).
While the pasta is cooking, make the tomato-chili sauce by sauteeing the
onion in the olive oil in a large skillet over medium-low heat until the
onion is softened, about 5 minutes. Add the tomatoes, wine, salt and
pepper. If using canned tomatoes, add about 1 cup of the liquid). Simmer,
uncovered, about 5 minutes. Add the green chilies and jalapeno pepper and
simmer until slightly reduced, about 5 minutes more. (The sauce can be
made a day ahead and refrigerated).
Spread about 1/2 cup of the sauce over the bottoms each of 2 shallow
2-quart baking dishes. Preheat the oven to 350F.
Stuff the shells by spooning about 1 Tablespoon of the filling into each.
Place the shells, filled side up and close together but not touching, in
the sauce-coated baking dish. (The recipe can be prepared to this point
up to 4 hours before serving; bring back to room temperature before
baking).Cover dishes with foil and bake in the preheated oven until hot, about
15
to 20 minutes. Meanwhile, reheat the reserved sauce over low heat.
Serve the shells by spooning a liberal amount of tomato-shili sauce onto
serving plates, and arrange shells on the sauce. Pass the remaining
sauce separately.