الي هي شاااااااااااااطرة في انجليزي :icon28:
تترجم لنا ونكون لها شاااااااااكرين :26:
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OK, I'm a pasta junkie. Although it was invented somewhere in Asia, nothing is better than a big fattening italian dish. With that being said, here's an awesome stuffed shells recipe
. It serves four, but I was serving 8 so while the amounts are for a single recipe, the pictures are of a double recipe.First start by making the marinara. You'll need the following:
3 tablespoons olive oil
1 large onion
6 garlic cloves
1 pound fresh mushrooms
1/2 teaspoon dried crushed red pepper
1 28-ounce can tomatoes, chopped, juices reserved
1 15-ounce can tomato sauce
1 teaspoon sugar
1 1/2 teaspoons dried basil
3/4 teaspoon dried oregano
For the shells you will need:
One box of jumbo pasta shells
3 tablespoons butter
2 ounces prosciutto
2 large shallots
8 ounces cremini or button mushrooms (about 3 cups)
1/2 cup ricotta cheese
1 tablespoon dried basil, crumbled
Step 1:
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Picture of shell ingredients:Step 2:
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First, prep your fresh ingredients. I like the garlic in thick slices, since it simmers for awhile and it will be nice and soft. Slice up your mushrooms and finely chop your onion. Then wish you had a food processor. It made this whole step take about 2 minutes, if that.Step 3:
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I've heard before that you should never use tomatoes in a cast iron skillet, but I don't care. I've been doing it for years, and the Lodge website even has tons of tomato recipes for use in their skillets. You can use a regular skillet, though.
Saute your onion in your olive oil over medium heat for about 5-10 minutes until soft and very oniony. Then add your garlic and cook for about a minute more. You should be stirring your ingredients around this whole time.
Step 5:
Add your mushrooms and crushed red pepper. It will seem like a lot, until they start to cook down. Cook like this for about 5 minutes, or until it looks like the second picture.
Step 6:
Second picture showing it cooked down:
Step 7:
Add that big can of tomatoes and it's juices, and stir around. Cover, and let cook on low for 15 minutes. If your skillet is like mine and doesn't have a lid, a cookie sheet works wonders.