Stuffed shells a la Westa
Wanna know how he landed such a dreamy dame? Whip up a batch of these bad boys, the ladies will be lining up for you!
You need:
- Jumbo shell pasta
- 1 jar of alfredo sauce
- Parmesan cheese
- 1 tub of ricotta cheese (I use the low fat kind. It's up to you; nonetheless, this is not a low-fat dish. Embrace it.)
- 1/2 a package of part-skim mozzarella
- Egg. (helps to beat it before mixing it in)
- Portobella mushrooms, chopped up quite small
- Generous dash of cayenne pepper (this is what makes it sexy. So go as spicy as you dare.)
- Several dashes of garlic powder
Boil the pasta and rinse in cold water. (It hurts to stuff em' hot!) Mix the mozzarella, ricotta, egg, mushrooms, and spices in a big mixing bowl. Using a heaping spoonful, stuff the shells and arrange them one-deep in a greased glass baking dish. Pour the sauce over the shells and sprinkle with as much parmesan as you prefer. Bake at 350 for 35-45 minutes. Sauce should be bubbling and cheese browning. If the shells are getting too dry for your preference, cover with tin foil toward the end. You may want to add extra sauce and parmesan at the end.
Throw on some garlic bread, serve it to the object of your affection and voila! You got yourself a wifey.
- I have also added spicy Italian sausage, or pan-wilted spinach. Both came out excellent, but if you do the sausage, make sure to drain the grease off very well and then chop it very small.
Wanna know how he landed such a dreamy dame? Whip up a batch of these bad boys, the ladies will be lining up for you!
You need:
- Jumbo shell pasta
- 1 jar of alfredo sauce
- Parmesan cheese
- 1 tub of ricotta cheese (I use the low fat kind. It's up to you; nonetheless, this is not a low-fat dish. Embrace it.)
- 1/2 a package of part-skim mozzarella
- Egg. (helps to beat it before mixing it in)
- Portobella mushrooms, chopped up quite small
- Generous dash of cayenne pepper (this is what makes it sexy. So go as spicy as you dare.)
- Several dashes of garlic powder
Boil the pasta and rinse in cold water. (It hurts to stuff em' hot!) Mix the mozzarella, ricotta, egg, mushrooms, and spices in a big mixing bowl. Using a heaping spoonful, stuff the shells and arrange them one-deep in a greased glass baking dish. Pour the sauce over the shells and sprinkle with as much parmesan as you prefer. Bake at 350 for 35-45 minutes. Sauce should be bubbling and cheese browning. If the shells are getting too dry for your preference, cover with tin foil toward the end. You may want to add extra sauce and parmesan at the end.
Throw on some garlic bread, serve it to the object of your affection and voila! You got yourself a wifey.
- I have also added spicy Italian sausage, or pan-wilted spinach. Both came out excellent, but if you do the sausage, make sure to drain the grease off very well and then chop it very small.