The new stove is in and cooking is even more of a pleasure. I told you that I would share the recipe for the first meal that I cooked on the stove. I cooked stuffed shells and made a tomato sauce from scratch (but you can use a prepared sauce.)
15 large pasta shells, 8 oz, ricotta cheese, 6 oz. mozzarella cheese, 1 egg, Italian seasoning, garlic, onion, olive oil, butter, 8 oz. mushrooms, 3 cups of cherry tomatoes, 1 small can of tomato paste, 1 tbsp sugar.
Here’s the recipe:
Sauce: Chop and saute 3 cloves of garlic, 1/4 onion in a tablespoon or so of olive oil with a teaspoon of butter until translucent. Add chopped mushrooms and whole cherry tomatoes. There will be a good amount of liquid from the mushrooms and tomatoes- don’t pour it out! Add tomato paste, sugar and a about a cup and 1/2 of water. Include salt, pepper and some of the dried herbs to taste. Simmer until tomatoes have broken down and sauce bubbles mildly. This usually takes about 45 minutes. Pour enough of the sauce to cover bottom of ovenproof dish.
If you decide to use prepared sauce, pour some in bottom of oven proof dish. You can enhance the flavor by sauteing some mushrooms and onions in olive oil and then add those to the sauce.
Beat one egg into 8 oz. ricotta cheese. Add dried herbs to mixture. Fill shells. Place shells in sauce, cover with remaining sauce. Top with mozzarella. Heat in 350 degree oven until cheese melts- this takes approximately 20 minutes.