Baked Stuffed Shells with Cheese Recipe
This is a very satisfying, easy to make recipe that freezes beautifully and is great for making ahead, then reheating and serving with some fresh bread and a nice red wine, after a long day at work.
This is based on the Baked Stuffed Shells recipe from the P&R Jumbo Stuffed Shells box (or Ronzoni), except that I tripled the recipe and added more parsley, mozzarella and sauce.
It looks like you're making a lot of food, and you are, however the prep work is nearly identical, regardless of how many you're making, so I like to make a lot then freeze it, then reheat whenever I want some.
Ingredients:
- 1 Stick Salted Butter cut into cubes
- 6 Spears Broccoli, steamed
- 2 Cups White Mushrooms, cooked
- 1 Pound Cavatelli, cooked
- 1 Large Clove Garlic, minced
Directions
- On low heat, melt butter in large saute pan.
- Add garlic and heat for 2 minutes
- Add broccoli and mushrooms and heat for an additional 2 minutes while combining the ingredients together.
- Add precooked pasta and fold into the ingredients already in the pan.
- Heat and combine thoroughly the pasta, vegetables, garlic and butter, garnish with fresh parsley and serve in a large pasta bowl.
Makes 2 servings.
Notes
First, this is incredible. I looked for it for literally decades and am happy to thank Mike Caruso for sharing!
The recipe calls for 1 pound of Cavatelli, cooked. I'm not really sure what this means. It could have been 1 pound of fresh pasta since some of their pasta was home made, or it could have been 1 pound dry, then cooked, or it could have been 1 pound of cooked pasta. I'm not really sure.
Based on my admittedly foggy memory of the 1980's I think it was a pound of fresh pasta, cooked. An entire 1 pound box of dry seems like too much and 1 pound cooked seems like too little.