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Showing results for tags 'stuffed shells'.
Oh Yea! Italian food on the Kamado Joe Grill is ALWAYS super delicious! I decided to toss on a pan of stuffed shells for dinner tonight and I"m glad I did! Here's the recipe: Ingredients: 1 12oz box of Large pasta shells (cooked per box instructions) 1 24oz container of low fat cottage cheese 8oz shredded mozzarella cheese 3/4 cup grated parmesan cheese (divided) 2 eggs, lightly beaten 1/2 tsp garlic powder 1 tsp dried oregano 1 tsp dried parsley 1 26oz jar spaghetti sauce Directions: Cook the shells per the directions on the box and place them in a bowl of cold water to stop the cooking process. Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving. Enjoy!!
Since I have so many images, this is Part 1 of 2: Tonight's cook went MUCH better. Although there is one funny little bit of information that I'm going to wind up posting under another thread. Stay tuned. These are the shells that I was originally going to have with the overcooked sauce from last night. I took what was left of that salvaged sauce, made a fresh batch of my traditional sauce, and added in the leftovers. A whirl with a stick blender and I had a nice chunky mixture for tonight. (And yes I made the fresh batch in the dutch oven which did, indeed come clean!) Mr Grill joined me tonight for prepping the grill. He was excited to see the new grill riser in action for the very first time. He quickly reviewed the outside of the grill and found everything ship shape He took a quick look inside to check out the tomato sauce. I think I got a thumbs up! He stayed out of the way during the assembly process as cheese, sauce, and shells were flying! But he was definitely there to inspect the dish before it went onto the grill. The filling was homemade ricotta, garlic, spinach, a couple of eggs, and some grated parm. Topped with more sauce, some fresh mozzarella, and a little more parm. (No such thing as too much cheese!) Oh, and I used some of the fresh basil from the garden in the filling, too: There is also a peach pie, based loosely on John's Cast Iron Apple Pie recipe and made in the 6" skillet. (Better for my diet to have less pie around!) I'm pretty sure Mr. Grill approved of the pie, too! Both went on the grill at the same time - right around 375°. Mr. Grill helped me reset the vent (he pointed out that it was really hot and he'd rather not stand there much longer!) and we waited for an hour. To be continued ....