Gourmet Shells Recipes

QUICK SHELLS AND CHEESE

Steps:

• Cook the pasta according to the package directions.
• Heat the milk and butter in a large saucepan over medium heat. Add the cheeses and stir until melted. Stir in the pepper, salt and seasoned salt. Drain the pasta, and stir it into the cheese sauce. Serve immediately.

GOURMET SHELLS

Steps:

• Heat mold by letting sit in hot oil. Remove mold and let excess shortening drain off. Dip mold into batter. Do not go over the top.
• Hold in the hot oil about 45 seconds or until lightly browned. Remove and drain on paper towels or brown bags.
• Dust with confectioners sugar if desired. When you make the first one it's usually a waste cookie because it sticks. But after that they usually fall off the mold as they're cooking, just scoop out with a slotted spoon.

STUFFED SHELLS

Steps:

• 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.