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Monday, September 20, 2010

Scotty's Stuffed Shells

Tonight...a special guest feature. Celebrity chef Scotty Charneco, live from Arlington, Va., with stuffed shells. 

Step 1: Boil water and prepare jumbo shells as directed on package (we recommend Barilla).

Step 2: Mix together: 1 16 oz. container ricotta cheese, 1 bag of parmesan, 1 1/2 bags mozzarella, 2 eggs (beaten), fresh washed baby spinach (optional). 

Step 3: Stuff shells with cheese mixture and place in Pyrex baking dish.

Step 4: Boil 4 large tomatoes in water for 20 minutes. Drain water, peel and core. Add tomatoes to blender or Cuisinart and puree until soup consistency. Add 1/4 cup vodka, salt, sugar and pepper to taste. 

Step 5: Finely chop onion and three cloves garlic. Sautee in olive oil over low heat. 

Step 6: Add garlic and onion to tomato sauce; pour over shells. 

Step 7: Sprinkle with additional parmesan cheese. Bake at 375 until bubbly. 

To complete the meal, serve with a tossed salad (strawberries, mixed greens, almonds and vinaigrette (olive oil, lemon juice, sugar and dijon mustard)).

Enjoy with friends! 


Neil said...


Dee Stephens said...

I already have homemade sauce I've made and put in the freezer so this would be an easy one for me. Might try it on Friday!