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Stuffed Shells

16 to 20 ozs stuffed shells, frozen
1 1/2 cups spaghetti sauce, canned, jarred -- or refrigerated
1/4 cup grated Parmesan cheese
4 to 5 oz can or jar caponata, (optional)
red pepper flakes -- to taste
fresh ground pepper -- to taste

Spread caponata, if using, on bottom of microwave-safe dish. Top with frozen shells. Add the sauce. Season with pepper, sprinkle with cheese and red pepper flakes. Cover. Microwave on high for 12 to 15 minutes, turning the dish 1/4 turn halfway through the cooking, or until hot. Let stand 5 minutes.

If you have more time: Bake frozen shells at 400 degrees for 45 minutes. Or cook dried, large shells, then drain. Combine 1 cup ricotta, 1 egg, 1/4 cup grated Parmesan, 1/4 cup shredded mozzarella, 1/2 tsp oregano, 1/2 tsp basil, salt and pepper to taste. Fill shells, top with spaghetti sauce, sprinkle with Parmesan. Bake, covered, at 350 degrees for 40 minutes. Remove cover, bake 5 minutes more. Freeze leftovers.

Serve with tossed salad and sourdough bread.

 

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