|Double Cheese Stuffed Shells
(and you won’t have to throw these
back into the ocean!)
|Doing the Sanibel “Stoop”|
|It’s all about the shells on
This year in honor of being in Sanibel and at Shell Island, I made easy Double Cheese Stuffed Shells. Before we left for Florida, I had tossed my frozen package of Dorot Frozen Pesto into an insulated bag and into my luggage. So to add to my “Shell Themed” dinner, I cooked a package of “sea-shell” pasta, tossed it with the pesto, and made Sea Shell Pasta with Pesto for my Kosherfest product of the week.
|Sea Shells by the Sea Shore!|
KOSHERFEST PRODUCT OF THE WEEK: Dorot Frozen Pesto
- 1 teaspoon kosher or sea salt
- 2 tablespoons canola oil
- 16 ounces part skim ricotta cheese
- 8 ounces shredded mozzarella cheese
- 2 large eggs
- 1/2 teaspoon black pepper
- 20-28 ounces pasta sauce of your choice
- non-stick vegetable spray
- Spray a 9x13 inch pan with non-stick vegetable spray.
- Add salt and oil to a large pot of water.
- Bring to a boil.
- Add the jumbo pasta shells, making sure that none of the shells stick together.
- Boil for 5 minutes.
- Do not drain.
- Add cold water to the pot of shells, draining small amounts of water and adding additional cold water until the water is just warm to the touch.
- The shells should be covered with water and not be completely cooked through.
- Preheat oven to 350° F.
- In a large bowl, combine the ricotta cheese, mozzarella, eggs, and pepper.
- Stir until thoroughly blended.
- Remove a single shell from the water.
- Shake off the excess water.
- Place a heaping teaspoonful of cheese filling into the shell.
- Place into the prepared pan.
- Repeat with remaining shells.
- Cover shells with the pasta sauce.
- Cover with aluminum foil and bake for 45 minutes.
- Remove from oven and top with additional mozzarella cheese.
- Serve warm.
- If you have more time and more resources than during a family vacation, you can add any of the following to the cheese mixture: chopped spinach, basil, sautéed, or grilled vegetables, chopped broccoli, parmesan cheese, or diced peppers.
BONUS REIPE: My famous vacation Potato Latke Recipe!