Why Italy

Italian food?

Stuffed shelled? Any recipes?

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1. Yep, here ya go STUFFED SHELLS WITH CHEESE STUFFING 12 oz. shells 1 1/2 lbs. cottage cheese or ricotta cheese 1 (8 oz.) pkg. Mozzarella cheese finely diced 2 eggs, slightly beaten 1/2 tsp. salt 1 tsp. chopped parsley 1/4 c. grated Parmesan cheese 3 c. tomato sauce or meat sauce 1/8 tsp. pepper Cook shells in boiling salted water for 12 to 15 minutes. Drain well and dry in a single layer on paper towels. Combine ricotta and Mozzarella cheeses with eggs and blend with salt, pepper and parsley. Fill the shells with the cheese mixture. Spread a thin layer of sauce in a baking dish. Place the stuffed shells, 1 deep, in the baking dish and top with balance of sauce. Sprinkle with grated cheese and cover with a sheet of aluminum foil. Bake in a 350 degree oven for 25 to 30 minutes. The following meat stuffing may be stuffing may be substituted and used with your favorite sauce: 1 c. bread crumbs or 3 slices moist bread 1 egg, slightly beaten 1 minced onion Salt and pepper
2. I have tried this one and my husband likes it.... http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_26234,00.html http://southernfood.about.com/od/pastarecipes/r/bl30223n.htm
3. no
4. RED PEPPER CROUTON PASTA 1 pound rigatoni pasta 3 cups purchased garlic-flavored croutons, (about 5 ounces) 1/4 cup slivered almonds (about 1 ounce), toasted 1 cup julienned roasted red bell peppers 3/4 cup extra-virgin olive oil Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl. Place the croutons and the almonds in a food processor. Pulse until it becomes the texture of bread crumbs. Add the crouton and almond mixture to the hot pasta. Add the peppers and the olive oil. Toss to combine and serve. AIOLI AND GARLIC BREAD Garlic Bread: 2 tablespoons olive oil 12 (1/2-inch thick) slices ciabatta bread Salt and freshly ground black pepper 2 garlic cloves Aioli: 2 garlic cloves 1/2 cup roasted red bell peppers, drained, patted dry 1/3 cup mayonnaise 2 tablespoons olive oil Salt and freshly ground black pepper To make the garlic bread: Preheat the oven to 400 degrees F. Drizzle the oil over the bread slices. Arrange the bread on a baking sheet. Sprinkle with salt and pepper. Bake until the bread is crisp and golden, about 5 minutes. Immediately rub the garlic cloves over the hot toasts. To make the aioli: Finely chop the garlic in the food processor. Add the peppers and blend until almost smooth. Blend in the mayonnaise. With the machine running, blend in the oil. Season the aioli, to taste, with salt and pepper. Transfer the aioli to a small bowl. (The aioli can be made 2 days ahead. Cover and refrigerate.) Spread the aioli over the toasts and serve.
5. I always use the one on back of barilla shells box - here it is. http://www.homeschoolblogger.com/KeepingtheHome/4396/
6. 5 SERVINGS STUFFED SEA FOOD SHELL 15 uncooked jumbo shell 2 c creamed cottage cheese 1/4 c plus 2 tablespoon milk 1 T salt 1/8 t pepper 1/2 c parsley 1 1/2 t snipped basil or 1/2 t dried 2 clove garlic toe crushed 2 med# zucchinni 1 onion 6 sea food legs cut into 1/2 inch pices 2 cans of shrimp rinsed and drain salid greens pre pare the shells drain put in the freg for 1 hour place the cottage cheese -milk - lemon juice- salt - and pepper in blender blend smooth 2 min# remove and save 1/2 cupadd parsley and garlic to the remaining in blender 45 seconds blend -refregerate mix celery zucchinni onion seafood leg shrimp and reserved 1/2 cottage cheese mixture spoon into the sheels refregerate at least 1 hour place the sheels stuffed on salid serve parsley mixture over the sheels if parsley mixture is to thick add additonial milk till desired consistency