Wednesday, March 21, 2007
More success from Holly Clegg
Jumbo Stuffed Shells
The New Holly Clegg Trim & Terrific Cookbook Copyright 2002, 2006
1 (12-ounce) package jumbo shells
1 ½ pounds ground sirloin
2 egg whites I used only 1 egg white, from an extra large egg
¼ cup grated Parmesan cheese
½ cup Italian bread crumbs
1 tablespoon chopped parsley
1 teaspoon dried basil leaves
½ teaspoon dried oregano leaves
salt and pepper to taste
1 cup shredded part-skim Mozzarella cheese
Preheat oven to 350 degrees F.
Cook the pasta shells according to package directions, omitting any oil and salt; drain and set aside.
In a nonstick skillet, cook the meat until done, 5 to 7 minutes over medium-high heat. Drain any excess fat. Add the egg whites, Parmesan cheese, bread crumbs, parsley, basil, oregano, salt and pepper. Stuff the shells with the filling.
Pour half of the Tomato Sauce in a 2-quart baking dish. Arrange the stuffed shells on top, and cover with the remaining sauce. Bake for 20 minutes, or until well-heated. Sprinkle with the Mozzarella cheese, and continue baking for 10 minutes longer, or until cheese is melted. Serve immediately.
1 medium onion, chopped
½ teaspoon minced garlic
3 cups tomato juice
1 (6-ounce) can tomato paste
½ teaspoon sugar
salt and pepper to taste
In a large nonstick pot, sauté the onion over medium heat until tender, about 5 minutes. Add the garlic, tomato juice, tomato paste, sugar, salt, and pepper; simmer at least 10 minutes to allow the flavors to blend.
Makes 6 to 8 servings.
The picture isn't that great but these stuffed shells were pretty good. I never made a tomato sauce using tomato juice before but it turned out really well. These aren't as rich as some stuffed shells but you don't have to feel too guilty eating them either. I wish Dreamfields would come out with a pasta I can stuff. I'll have to look for whole wheat jumbo shells.
I still think that jumbo shells used to be much larger. I must be mistaken though because every brand is this size. There are probably over 30 shells in a box. You might as well be stuffing rigatoni noodles. I filled up a large pan with these and still had about 10 shells leftover. (I probably could have stretched the filling to fill all of the shells but I didn't want to dirty another pan and I was tired of stuffing them.)
After examining this cookbook a little further, I think I might know why so few of us have heard of Holly Clegg. She mentions making at least one recipe on the Phil Donahue Show so maybe she was more popular back-in-the-day, before the world was overtaken by 'food personalities'.
The more recipes I try from this cookbook, the better I feel about giving a copy of it away this month.
Blast From The Past: Sausage-Stuffed Shells With Chunky Tomato Sauce from April 2006. I think those stuffed shells with this sauce would be a wonderful match.
Question of the Day: When did you last eat dinner out? Where did you go and what did you order?