LOCATION: Recipes >> Pasta >> Stuffed Shells 10
|
 |
|
Stuffed Shells 10
|
|
|
|
Stuffed Pasta Shells
3 1/2 cups (14 oz) jumbo pasta shells
4 cups milk
1 onion, finely chopped
4 carrots, finely chopped
2 stalks celery, finely chopped
4 tablespoons extra virgin olive oil
1 cup (4 oz) parmesan cheese, shredded
1 teaspoon salt
sage
Pour the milk in a large saucepan and bring to a boil. Add the salt
and the pasta shells and stir to separate. Cook, stirring occasionally,
until al dente according to package directions; drain.
Heat the oil in a pan. Add the onion and the sage, and cook until
the onion wilts and becomes slightly brown. Add the carrots and
celery and cook for 15 minutes, adding vegetable broth if the mix
becomes too dry.
Coat a skillet with extravirgin olive oil, and place the pasta
shells stuffed with the mix; sprinkle the parmesan on the top and
bake at 350 F for 30 minutes. Serve immediately.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
