Cornaby's™ Specialty Foods LLC

Stuffed Shells with Swiss Chard

Stuffed Shells with Swiss ChardOne of the nice things about this recipe is that it freezes very well, so I usually figure if I'm going to make it I'll make a big batch, one to eat and one to freeze for another time. So this is the large batch version, you can cut it down for your needs.

Another note... I use Ultra Gel® in both the sauce and the ricotta filling. This helps keep the whole thing together and keeps both the sauce and filling from going watery in the fridge or freezer.

Red Sauce

1-2 lb ground beef
1 medium onion, diced
1 cloves garlic, minced
1 small can mushrooms, or 8 ounces fresh sliced mushrooms
1 small call tomato sauce
48 ounces diced tomatoes
Italian seasoning
Ultra Gel®

Brown beef and add onion and garlic cooking until onion is translucent. Add mushrooms, sauce and tomatoes and simmer for 5-10 minutes. Add spices to desired flavor and thicken with Ultra Gel®. For this application you want a fairly stiff sauce.

1 package jumbo shells

Boil shells according to instructions on the box. Do not over cook.

Ricotta filling

32 ounce Ricotta cheese - I like the lower fat version
1 large bunch of swiss chard blanched and chopped
2 large eggs
1 cup mixed Italian cheeses
salt and pepper to taste
2 tsp oregano or Italian seasoning
2 Tbl Ultra Gel®

Combine all ingredients and mix well.

To assemble:

In a 9x13" dripper pan layer 1/2-1 cup sauce. Stuff each cooked shell with 1 1/2-2 Tbl filling and layer over sauce. Cover with additional sauce and cheese. To serve immediately: Bake at 375 for 30-35 minutes until hot throughout. To freeze: Cover with a layer of plastic wrap, pushing wrap down against the top of the shells, then a layer of tin foil, also pushing down to remove air. LABEL with contents and date and freeze for up to 6 months. When ready to serve remove from freezer and thaw for 20-30 minutes before placing in a 375 degree oven until hot throughout.

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