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Chama’s Quintessential Stuffed Shells
DeRenzo Family, Northport, NY
“Simple and delicious! These stuffed shells are the quintessential Italian comfort food in our home! A classic! Everyone has seconds!”
Thomas DeRenzo
INGREDIENTS Serves 8
3 tablespoons plus 1 teaspoon fine sea salt
12 ounces jumbo pasta shells Olive oil
2 cups shredded whole or part-skim mozzarella cheese
1 1⁄2 cups grated aged Parmesan or Romano cheese
2 pounds whole-milk ricotta cheese
4 large eggs, lightly beaten
1 teaspoon ground white pepper
1 teaspoon garlic powder 1 teaspoon onion powder
2 to 3 cups Mushroom Zucchini Tomato Sauce (see recipe on page 122) or your favorite tomato sauce
1⁄2 cup chopped fresh basil, for garnish
PREPARATION
1. Preheat oven to 375°F.
2. Bring a large pot of water and 3 tablespoons of the salt to a boil. Add the pasta shells and cook accord- ing to the instructions on the package until al dente, about 8 minutes. Drain well and rinse with cold water. Transfer to a large bowl, drizzle with olive oil and toss to coat.
3. In another large bowl, combine 1 1⁄2 cups of the mozzarella, the Parmesan cheese, ricotta cheese, eggs, pepper, garlic pow- der and onion powder until thoroughly mixed.
112 – TASTE OF HOME