Page 58 - 201415_TOH_Cookbook

STUFFED SHELLS
SANER/DIPIETRO FAMILY, WEST SUFFIELD, CT
INGREDIENTS
Serves about 6
1 box large shells 1 pound ricotta, drained if necessary
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese 1 egg, beaten Salt Ground black pepper Tomato sauce
“This recipe makes me feels like I’m channeling my grandmother. Whatever else changes in my life, I’m still eating the family’s stuffed shells.” Kim DiPietro
fttftftttfPREPARATION 1. Preheat oven to 350°F. Have a 9- by 13-inch baking pan ready.
2. In a pot of boiling, salted water, cook the shells according to the instructions on the package until al dente, about 8 minutes. Drain well.
3. Meanwhile, in a bowl mix together the ricotta, 1 cup mozzarella, Par- mesan and egg. Season with salt and pepper. Using a teaspoon, stuff the shells so that they can almost close.
4. Spoon a layer of tomato sauce
in the bottom of the baking pan. Pack the shells into the pan. Spoon enough tomato sauce over top to lightly coat the shells (do not sub- merge them completely). Sprinkle 1/2 cup of mozzarella on top.
5. Bake until the cheese has melted and the sauce is bubbling, about 30 minutes.
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