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Receta Stuffed pasta SHELLS with a vegetable cheese mix and a rosé tomato sauce

Name: Stuffed pasta SHELLS with a vegetable cheese mix and a rosé tomato sauce
Cuisine: Italian
Ingredients: .>(American / Metric measures)<; . 1/2 lb. (225g) uncooked pasta shells {about 30 medium size}; . 1 tsp. (5ml) sea salt; . 3 cups (750ml) of cooked vegetable mix *; . 1 cup (80g) cheese mix, grated, packed: Parmesan, Romano, aged Cheddar, Friulano (or other mild cheese of choice); . generous handful - crushed, roasted almonds (optional); . 1 small can (398ml) Italian tomato, crushed; . 1 small can (370ml) 2% evaporated milk; . 3 Tbsps. (45ml) e.v.Olive oil; . 3 Tbsps. (45ml) fortified Sherry; .> Seasonings: generous sprinkle of both sea salt, granulated garlic powder . 1/4 tsp. (1.75ml) each of dried Basil, Marjoram and Sage; . about 14 Broccoli florets, frozen or fresh; .; . * Vegetable mix suggestion: 6 cups (1.5L) worth of uncooked vegetables. A little dose of heated oil and butter. Caramelize a large onion with a few small garlic cloves. Red peppers, cremini mushrooms and chopped bok choy get added to the mix. All capped with a generous splash of fortified Sherry wine.

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Stuffed pasta Shells, although a little more time consuming are an incredible delight.
Don't let yourself get discouraged from making these.
Once you try them, you'll continue to show off these gems every chance you get.

For a dedicated post...refer here:
http://www.foodessa.com/2014/03/italian-pasta-bake-and-stuffed-shells-2.html

Raciónes: 4 meals

Kid Friendly

Italian

Ingredientes

.>(American / Metric measures)<
. 1/2 lb. (225g) uncooked pasta shells {about 30 medium size}
. 1 tsp. (5ml) sea salt
. 3 cups (750ml) of cooked vegetable mix *
. 1 cup (80g) cheese mix, grated, packed: Parmesan, Romano, aged Cheddar, Friulano (or other mild cheese of choice)
. generous handful - crushed, roasted almonds (optional)
. 1 small can (398ml) Italian tomato, crushed
. 1 small can (370ml) 2% evaporated milk
. 3 Tbsps. (45ml) e.v.Olive oil
. 3 Tbsps. (45ml) fortified Sherry
.> Seasonings: generous sprinkle of both sea salt, granulated garlic powder . 1/4 tsp. (1.75ml) each of dried Basil, Marjoram and Sage
. about 14 Broccoli florets, frozen or fresh
.
. * Vegetable mix suggestion: 6 cups (1.5L) worth of uncooked vegetables. A little dose of heated oil and butter. Caramelize a large onion with a few small garlic cloves. Red peppers, cremini mushrooms and chopped bok choy get added to the mix. All capped with a generous splash of fortified Sherry wine.

Direcciones

. Prepare a vegetable mix of choice or follow the suggested example. Make ahead if desired.
. In a large pot filled with water, add the salt as it starts boiling. Cook the shells to the 'Al dente' stage, about 10 minutes or so. Pour them into a colander and rinse them immediately with cold water. Set aside.
. Pre-heat the oven to 350F/180C/Gas4. Position the rack on the second level from the bottom of the oven.
. In a large [(9-x-13-inch) / 3 Liter] deep baking pan, start cooking the sauce. Add the tomato, milk, oil, Sherry and seasonings. Give them a stir. Place the pan into the oven to cook for about 15 minutes.
. MEANWHILE...prepare to mix the vegetable mix with the cheese and roasted nuts. Stuff each shell and temporarily place them onto a tray.
. Once the tomato has passed its initial cook time, remove the pan from the oven and snuggle in the stuffed shells side by side. Continue by adding the broccoli florets on the sides.
. Cover the pan tightly with an aluminium foil and bake initially for 20 minutes and then uncovered for the last 15 minutes. Serve immediately and buon appetito.
. Happy cooking from Claudia's cucina...FOODESSA.com