Vegetable-Stuffed Shells

Tri-City HeraldMarch 25, 2013 

The cover of the Food & Wine section March 27 will feature homemade peeps. Inside you’ll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stories and recipes go to www.tri-cityherald.com/food-wine.

Vegetable-Stuffed Shells

Makes 4 servings

Ingredients

About 5 ounces uncooked jumbo pasta shells
1 tablespoon mild olive oil
8 ounces carrots, cut into 1/4-inch pieces
12 ounces zucchini, cut into roughly 1/4-inch pieces
8 ounces yellow onion, finely diced
Salt
Freshly ground black pepper
1/4 cup red wine
3 cups Pomi strained tomatoes (may substitute your favorite brand of no-salt-added puréed tomatoes and their juices)
2 teaspoons sugar, or more to taste
1/4 cup chopped fresh basil
1 1/4 cups part-skim ricotta cheese
1 large egg, lightly beaten
1/4 cup Parmigiano-Reggiano cheese
Freshly grated nutmeg

Directions

Bring a pot of water to a boil over high heat. Cook the pasta shells according to the package directions, being careful not to overcook. Drain.

Meanwhile, heat the oil in a large skillet over medium-high heat. Stir in the carrots, zucchini and onion. Season with salt and pepper to taste. Reduce the heat to medium; cook for 10 to 12 minutes, until the vegetables are soft and cooked through. Transfer half of the mixture to a large bowl to cool.

Stir the wine into the skillet with the remaining vegetables (over medium heat). Cook for a minute, then add the strained tomatoes and sugar to form a sauce. Season with salt and pepper to taste, adjusting the heat to make sure the sauce is barely bubbling. Cook for 15 minutes, then stir in half of the basil. Taste; add sugar, salt and pepper as needed.

Add the ricotta, beaten egg, Parmigiano-Reggiano and the remaining basil to the bowl. Season with nutmeg, salt and pepper to taste; mix to form a well-incorporated filling.

Preheat the oven to 350 degrees.

Coat the bottom of a 9-by-13-inch baking dish with some of the sauce. Spoon the filling into the cooked shells, arranging the filled shells on top of the sauce as you work. Spoon the remaining sauce over the shells. Cover the dish with aluminum foil and transfer to the preheated oven. Bake for 30 minutes. To check for doneness, carefully lift a corner of the foil; the inside should be steamy. Transfer to a heatproof surface and let it rest, still covered, for 25 minutes before dividing shells and sauce among individual plates.

NUTRITION Per serving: 460 calories, 21 g protein, 59 g carbohydrates, 14 g fat, 6 g saturated fat, 85 mg cholesterol, 340 mg sodium, 8 g dietary fiber, 18 g sugar

MAKE AHEAD: The filling can be made and refrigerated up to 12 hours in advance. The filled shells can be baked a day in advance, cooled, refrigerated and then reheated. Make sure the shells are well covered with sauce if you’re planning to cook ahead and reheat later. Freezing the filled shells is not recommended.

From: The Washington Post.

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