Stuffed Shells

Homemade Stuffed Shells Recipe - Laura Vitale - Laura in the Kitchen Episode 450

Описание:

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com

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Комментарии:

1septemberluv пишет: Yuuummm thnx am making this

Jasmine Marquez пишет: U made me so hungry

Kamila chan пишет: Laura I love this recipe! I tried it once after watching this video and I've been making it ever since!

Cheryle Vazquez пишет: I love your videos. I have one question could I add meat to the cheese mixture?

Dianne V. пишет: ravioli!!!!


Metta Ksanti пишет: I mean penne alfredo with extra cream and mushroom

mkhan8902 пишет: BEST PASTA DISH EVERRRR is Koshary !!! Its an egyption dish ive tasted it when i was over a friends house. Im telling you it was amazing❤❤❤

Barbara Cooley пишет: I LOVE STUFF SHELLS

Tiara L пишет: Pause at 0:48 , lol she is so pretty

1septemberluv пишет: Yuuummm thnx am making this

Jasmine Marquez пишет: U made me so hungry

Kamila chan пишет: Laura I love this recipe! I tried it once after watching this video and I've been making it ever since!

Cheryle Vazquez пишет: I love your videos. I have one question could I add meat to the cheese mixture?

Dianne V. пишет: ravioli!!!!


Metta Ksanti пишет: I mean penne alfredo with extra cream and mushroom

mkhan8902 пишет: BEST PASTA DISH EVERRRR is Koshary !!! Its an egyption dish ive tasted it when i was over a friends house. Im telling you it was amazing❤❤❤

Barbara Cooley пишет: I LOVE STUFF SHELLS

Tiara L пишет: Pause at 0:48 , lol she is so pretty
You'll Need:

1 onion
2 garlic cloves
Two 28- to 32-ounce cans whole tomatoes
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp sugar
a 12-ounce box jumbo pasta shells (about 30 shells)
a 10-ounce package silken tofu
3 scallions
1 large egg
1/4 cup finely chopped fresh parsley leaves
a 15-ounce container nonfat ricotta
3/4 cup grated part-skim mozzarella

Procedures : Finely chop onion. Mince garlic. Drain tomatoes and reserve juice. Coarsely chop tomatoes.
In a 12-inch skillet cook onion and garlic in oil over moderate heat until softened. Add tomatoes and reserved juice and cook over moderate heat, stirring occasionally, 40 minutes, or until thickened. Stir in vinegar, sugar, and salt and pepper to taste. Remove skillet from heat and cool sauce. Tomato sauce may be made 1 day ahead and chilled, covered.
In a 5-quart kettle bring 4 quarts salted water to a boil for shells. In boiling water cook pasta until al dente and drain in a colander.
Preheat oven to 350?F.
Drain tofu. Finely chop scallions.
In a small bowl lightly beat egg.
In a food processor blend tofu, scallions, egg, parsley, ricotta, and 1/2 cup mozzarella until smooth. Spread about 1 cup tomato sauce in a baking dish. Fill each pasta shell with about 1 tablespoon cheese mixture and arrange shells in one layer, cheese sides up, over sauce. Pour remaining tomato sauce over shells and sprinkle with remaining 1/4 cup mozzarella. Bake shells in middle of oven 30 minutes, or until sauce is bubbling and cheese is melted