Remove from the oven and let rest for 5 minutes before serving. Bake, uncovered, until bubbly, about 20 o 25 minutes. Pour Emeril's Basic Tomato Sauce over the filled shells and top with the remaining 1 cup of mozzarella cheese. Place the filled shells in the prepared dish. Spoon about 2 tablespoons of the spinach-ricotta filling into each cooked pasta shell. Lots of tomatoes, onion, Italian seasonings, good oil and some garlic. Add the spinach mixture, the extra-virgin olive oil, Essence, remaining teaspoon of salt, the basil, oregano, and pepper, and stir to combine thoroughly. This sauce has won awards, and if you like things a little spicy youre gonna love it. In a large bowl, combine the ricotta cheese, eggs, Parmesan cheese, and 1 cup of the mozzarella cheese. If the helper is not installed yet, users can still access the settings through the popover. Remove from the heat and season with salt and pepper. AlDente 1.21.3 Fixed an issue that caused the application to crash on startup on systems where the 'PrivilegedHelperTools' directory is not present. Add the squeezed spinach and cook, stirring, for 3 minutes. Add the ground veal and cook, stirring, until browned. Add the onions and garlic and cook, stirring, until very soft, 6 to 7 minutes. In a medium skillet, heat the remaining tablespoon of olive oil over medium heat. Drain and rinse under cold running water. Add 1 teaspoon of the salt and the pasta shells, and cook until al dente, 10 to 12 minutes, stirring occasionally with a long-handled spoon to prevent the shells from sticking together. Lightly grease a 2-quart casserole dish with 1 teaspoon of olive oil.īring a medium pot of water to a boil.
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