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| Double Cheese Stuffed Shells (and you won’t have to throw these back into the ocean!) |
Our family is very blessed to be “snow birds”. Every 52nd week of the year (with the exception of the year that my third son was born) we leave the cold, snowy, blustery Midwest weather and head south to Sanibel Island, near Fort Myers, Florida. We meet my dear husband’s family at the Shell Island “resort”, and usually stay for the week. Sanibel Island is renowned for its outstanding shelling. You can see people up and down the Gulf shore doing the Sanibel “stoop”, searching for shells at low tide. We have dozens of large containers at home, filled with gorgeous shells we found in our previous stays. Some years the weather doesn’t cooperate (like last year) but most years the weather is sunny and warm. The beach has snow white sand, and the kids love to make elaborate sand castles and trenches. Taking a walk along the beach you can see intricate and creative sand creations left for admiring beach goers. There is a wide variety of sea birds on the shore, and yesterday we also saw a dolphin playing in the waves.
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| Doing the Sanibel “Stoop” |
We are fortunate to be in an apartment that has an entire (but small) kitchen – so although it’s a family vacation I still find myself spending time in my “favorite” room! While on vacation I try to prepare foods that are delicious but especially fast to make. I have limited resources as I only bring a few utensils with me, one large pot, and one large frying pan. We purchase disposable aluminum pans at the local Publix, to add to our “fancy” cookware.
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| It’s all about the shells on Sanibel Island! |
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.
For the rest of our stay we’re making do with frozen pizza and other easy-to-make quick meals, although I’m looking forward to “fish night” – making the fish the extended family catches on their annual fishing expedition! As I said in last year’s Florida 2010 Blog – No matter where we are or where we go it seems that the kitchen is my home…and that’s fine with me…as long as the tips are good ;-)!
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| Don’t be “crabby”! These recipes are easy to make and yummy too! |
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| Sea Shells by the Sea Shore! |
KOSHERFEST PRODUCT OF THE WEEK: Dorot Frozen Pesto
I love the Dorot frozen products, particularly the frozen garlic cubes, which are a staple in my kitchen. When I saw that Dorot had come out with a frozen pesto I was extremely excited. Similar to the frozen garlic cubes, the frozen pesto comes in large frozen rectangles which you are supposed to defrost with a little bit of oil and add to pasta. This week I added it to some pasta “sea-shells” leaving out the oil. The pasta was fantastic. Extremely tasty with a little kick to it (just the way we like it!). I’m hoping to find it in local grocery stores when we get back.
Dorot Pesto and “Sea Shells”
It’s all about the Shells!!
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Double Cheese Stuffed Shells
- Prep Time: 10 min
- Cook Time: 45
- Total Time: 55 min
Description
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.
Ingredients
Scale
- 1 teaspoon kosher or sea salt
- 2 tablespoons canola oil
- 16 ounces part skim ricotta cheese
- 8 ounces shredded mozzarella cheese
- 2 large eggs
- ½ teaspoon black pepper
- 20–28 ounces pasta sauce of your choice
- non-stick vegetable spray
- 8 ounces shredded mozzarella cheese for topping (optional)
Instructions
- Spray a 9×13 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.
Notes
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, sautéd or grilled vegetables, chopped broccoli, parmesan cheese, or diced peppers.
Recipe Card powered by
All the ingredients
(except the pepper)
Cook the pasta,
then add cold water.
DO NOT COMPLETELY
DRAIN!
Keep the shells in the water…
Make the filling…
Stuff the shells…
Place them in the pan, cover
with sauce then bake…
Shells are done!
Perfect Shells…and you didn’t even
have to get your feet wet to
make them!
Congratulations!
KosherEveryday is one of the finalists for the
2011 CBS Most Valuable Blogger Awards!!
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The blog post is entitled “Double Cheese Stuffed Shells” but the recipe is for GF pizza?
Thanks so much for your comment! I’m not sure what happened but I think that somewhere in the process of converting my recipes to the new format somehow this got messed up! I fixed the recipe and am hoping to update the recipe card and post further in the future to bring it up to current formats. Please let me know if you find any additional issues.