In Cooking Enrichment we enjoyed cooking Italian food plus we learned some Italian words. The chefs were very excited about speaking Italian. We made delicious Stuffed Shells filled with three different cheeses (formaggio) and we also made garlic bread (pane). We grated the ‘elephant garlic’ which is much larger than regular garlic and much easier for little hands to handle and grate. Almost everyone cleaned their plates and gave everything a double thumbs up! The Stuffed Shells recipe is below if you would like to make it at home. The great thing about stuffed shells is that you can fill them with anything you like. Enjoy!
16 ounces jumbo pasta shells (boiled for approx. 9 minutes)
30 ounces whole milk ricotta
1/2 cup grated parmesan cheese (or Romano if you prefer)
8 tablespoons finely chopped fresh parsley
2 tablespoons dried basil (fresh if you prefer)
1 large egg (whisked)
10 ounces grated mozzarella cheese
10-12 tablespoons frozen (defrosted) chopped spinach(add as much as you like!)
1 Jar good quality marinara sauce
Prepare shells as per directions. Preheat oven to 350 degrees F. In a bowl, mix together the ricotta, parmesan cheese, egg, parsley, basil, and half of the mozzarella until combined. Coat the bottom of the baking dish with some marinara sauce. Fill each half cooked shell with the cheese mixture and place in the baking dish. Repeat until all of the cheese mixture is gone. Top the shells with the remaining sauce and sprinkle the remaining mozzarella and extra parmesan.
Bake until hot, 15-20 minutes. Serve with garlic bread. Enjoy!