Frédérique & Friends is a blog intended to share ideas, recipes, show you my projects and works as well as those of my friends and family who want to post on this blog. You can find a lot: embroidery, sewing, felt toys, photographies, cakes and a lot of other things.
All ideas are not originally mine, but I try to link to the other blogs that inspired me as much as possible.
Enjoy your visit!
Wednesday, 31 July 2013
Cooking&Baking Challenge - Session 2 - Isabel
Ever since I saw them in the United States (even though they
were huge there), I’ve always wanted to try cheese-stuffed pasta
To make the recipe, I’ve used several web pages (mainly http://www.food.com), plus whatever
I really needed to use in my fridge.
Here’s how it goes.
Serves about 2.
· For the shells.
-8-12 (depends on the size) pasta shells. In these
cases, it’s better to cook one or two more, just in case they break while
· For the filling.
-1 egg, slightly beaten.
-150 g Ricotta cheese.
-70 g fresh Mozzarella, shredded.
-35 g Parmesan cheese.
-½ tsp dried parsley.
-½ tsp dried oregano.
-½ tsp salt (depends also on the types and brands
of cheese you use).
-¼ tsp black pepper.
· For the sauce.
-1 medium onion, cut in
-2 garlic cloves.
-400 g crushed tomatoes (1 small can).
-½ tsp salt
-¼ tsp black pepper.
-2 tsp sugar (white).
1.Cook pasta following the instructions, though I
usually prefer al dente (much more, considering that it will be a bit
baked later in the oven). Rinse (I usually add a bit of olive oil to my pasta,
so that it doesn’t stick) and reserve.
2.In a bowl, mix the Ricotta, Mozzarella, Parmesan,
herbs, salt and pepper. Blend everything well and stuff the shells with
3.For the sauce, sauté in olive oil 1 medium onion
cut in brunoise and 2 garlic cloves, crushed. Add the crushed tomatoes,
salt, pepper and sugar. Simmer for about 10-15 minutes.
4.In an oven-proof, serving dish, coat the bottom
with most of the tomato shells. Place the stuffed pasta and top with a bit of
the sauce. You may also add a bit of Parmesan and bread crumbs.
5.Cook in preheated (220ºC) oven until the cheese
on top melts and is golden.