Stuffed Jumbo Shells - How creative can I be?
I love italian food and prepare it far often than I should! A favorite pasta of mine is stuffing jumbo shells with a ricotta, spinach and ground veal mixture covered with a homemade marina sauce. Any other ideas?
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17 Comments:
Try crabmeat stuffing with a bechamel sauce.
Or, mushroom stuffing with a white-wine or sherry bechamel.
Or sun-dried tomato/ricotta/mozzerella filling with basil pesto.
Or panchetta/eggplant/ricotta/smoked mozzerella combo (red or white sauce goes well on these).
Just use your imaginagtion. I've even done them filled with vegetarian chili or refied beans and salsa, and topped with chedder and Jack! The sky's the limit.
Brownie at 10:28AM on 07/03/08
I like to make pseudo-potato pierogi. Cook the shells normally, then stuff with mashed potatoes mixed with cheddar, onion, and garlic. (You can use mashed potato flakes to make the mixture if you want.) Top with chives and more cheddar, and bake them till the cheese bubbles on top.
cfinke at 10:58AM on 07/03/08
@Brownie Love Love Love the suggestions. Question: crabmeat stuffing as if I were making crab cakes? Or crab mixed w/ricotta/parsley, grated cheese & Bechamel sauce over the jumbo shells topped w/more cheese?
dianeb at 11:25AM on 07/03/08
@cfinke This is quite interesting. Would you mix in a little flour with the potato mixture as if you were actually making pierogi? I'm not a cheddar fan so I would use provolone/mozz and fresh parsley. Ever made it like that? What do you think?
dianeb at 11:29AM on 07/03/08
@dianeb -- Both ways is great! If you make it with the ricotta, use a creamy bechamel with a bit of sherry or white wine and a tiny bit if parm over the top. But, if you do it crabcake-style, really nice newburg-y or bechamel seasoned with some nice Grey Poupon or Silver Palate Chipotle Mustard will be awesome.
My favorite way to do it is baked-stuffed shrimpwith crab filling-style with a nice Shrimp Newburg over the top. Sprinkle with sherried breadcrumbs and a tiny smidge of parm and bake until bubbly and browned (I put the whole raw shrimp over the top first, then cover with the sauce, and crunbs and bake at 375 so the shrimp don't get rubbery. People BEG for seconds!
Brownie at 11:49AM on 07/03/08
@dianeb: I don't add flour, but the end product is more like a little potato pocket than an actual pierogi. And the cheese choice was arbitrary - I just happen to like cheddar.
cfinke at 11:52AM on 07/03/08
Are you kidding? The sky's the limit! You're looking at an cookable, edible container that can hold just about anything Italian and if you like fusion, you're going past the sky.
First thing I thought of was mixed grilled veggies, chopped, mixed with ricotta, mozzie and a little tomato sauce to tie the whole thing together. You've got some great suggestions above :D.
chiff0nade at 12:03PM on 07/03/08
We like these for a change. Chicken Taco Stuffed Shells
http://www.bigredkitchen.com/2008/04/chicken-taco-stuffed-shells.html
robinsue at 12:26PM on 07/03/08
Ooh, might this be a decent way to use that can of artichokes in my pantry?
joyyy at 1:46PM on 07/03/08
I KNEW I would receive fabulous suggestions on the stuffed shells. Thank you fo much...all of you! Stuffing the shells would be a nice change for the vegetarians out there...the roasted vegetable idea works! The artichokes in your pantry would lend itself to the classic artichoke dip in the shells...bechemal or marinara sauce. Keep them coming!
dianeb at 5:52PM on 07/03/08
Howsabout a nod to the noble pumpkin? A finer filling there is not to be had. :P
I really like pumpkin and pasta together so I imagine a filling with it would be fab. Maybe a parmy-pumpkiny-mushroomy-something or other...*goes to mess about in the kitchen*
feriorrenna at 6:34PM on 07/03/08
*returns with pumpkin pasta*
Mmm! Pumpkin, parmesan, baby 'bella mushrooms, onions, and sage. Topped with pepitas for a crunch.
http://i82.photobucket.com/albums/j252/TheSexterBunny/DSCN1091.jpg
My camera has lent a delightful oily sheen to everything :P
feriorrenna at 8:09PM on 07/03/08
I use the jumbo shells to make Giant's Mac & Cheese for the grandkids. I serve it in huge bowls with serving spoons. They think it's funny as hell!
srhcb at 8:27PM on 07/03/08
@srhcb - That is too funny! I love the idea as my grandchildren all love Mac & Cheese. I will definitely be making it. Thanks!
izatryt at 12:14PM on 07/04/08
What a fabulous array of recipe ideas. Brain-storming is great! I have a box of jumbo pasta shells in the cupboard and I'm going to try out the artichoke-dip idea. Thanks so much for the suggestions.
Raki5 at 4:55PM on 07/07/08
@raki5 Let me know how it turns out. I made manicotti for Sunday dinner yesterday using ricotta cheese, ground lamb and spinach. I made a fresh marinara sauce by using my food mill to extract the tomato juice....added a touch of tomato paste, fresh basil and thyme, sofrito with onion and garlic and I have to tell you....yum and yum. The stuffed shells with a vast array of fillings (especially the pumpkin idea) really rocks my world. In terms of portion size/pasta, you serve yourself much less pasta and more of the filling so the filling is the main event. Healthy food...lycopene in the tomatoes....it's a great way to feed the family and friends.
dianeb at 6:59PM on 07/07/08
My kids favorite beach lunch was the jumbo pasta shells filled with either curried or regular chicken salad, tuna salad, or egg salad. Easy to transport and store in the cooler. Big hit!
mrfygrl at 7:06PM on 07/07/08