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jumbo shells frozen spinach hearts onion garlic Ricotta cheese Mozzarella eggs nutmeg crimini mushrooms flour butter milk egg yolks fresh parsley Parmesan cheese
Viewed: 37 - Published at: 5 years agoIngredients
- 1 box Jumbo Shells
- 2 packages Frozen Spinach
- 1 can Artichoke Hearts
- 1 whole Onion, Diced
- 1 head Garlic, Minced
- 2 pounds Ricotta Cheese
- 4 cups Mozzarella, Shredded
- 5 whole Eggs
- 3 teaspoons Nutmeg
- 1 package Crimini Mushrooms, Sliced
- 5 Tablespoons Flour
- 4 Tablespoons Butter
- 5 cups Milk
- 2 whole Egg Yolks
- 2 Tablespoons Fresh Parsley, Chopped
- 1/2 cups Parmesan Cheese
Method
- Before making, *SEE TIPS BELOW*.
- Cook shells as per box instructions, less a few minutes.
- Thaw the spinach and then use a cheese cloth/tea towel to squeeze all the water out.
- Do the same to the artichoke hearts.
- Set both of these aside (they can be in the same bowl).
- Saute the onion and garlic until they are completely translucent and the pan is dry.
- I start this on high heat, toss in the onions, and salt them about 5 minutes later, then start lowering the heat.
- The goal here is to brown them (not char them), and to get as much of the moisture out of them as possible.
- Once the onions are ready (about 15-20 minutes), toss in the spinach and artichoke hearts, and saute another 5-10 minutes on low, just to dry everything out a little more.
- Toss this mixture into a food processor and pulse until you get a nice fine chop.
- You dont want a paste, but you also dont want any big chunks.
- Mix the above with the ricotta, 2 cups of the mozzarella, 5 whole eggs, 2 tsps.
- nutmeg, and salt and pepper to taste, and refrigerate for later.
- Saute the mushrooms until the pan is dry (you can follow the same guidelines we used for the onions.
- Add the butter and flour, and stir, on low heat, until you get a nice, tan colored paste.
- Whisk in the milk, bring to a boil, and then lower to a simmer.
- Break up the yolks with a fork, pour in about a cup of the sauce into the eggs, stirring constantly.
- Pour the egg/sauce mixture into the pot (where you have the rest of the sauce), whisking constantly.
- Add in 1 tsp.
- nutmeg, salt & pepper, parsley, and Parmesan.
- Simmer for another 10 minutes.
- Stuff the shells using a pastry bag or zip top bag.
- Spread about a cup of sauce on the bottom of a baking dish and place shells on top of sauce.
- Cover in additional sauce, top with cheese, and bake at a 375 oven for 30-45 minutes.
- This should make about 2 to 2-1/2 rectangular pans.
- I make such a large quantity because these are time consuming to put together, and this way I have a meal to pop in the freezer for another night.
- *A few good tips.
- Cook the shells for less time than the box recommended, about 2-3 minutes less.
- Fish the shells out with a slotted spoon, instead of pouring everything out into a colander.
- You can avoid breakage that way.
- Lastly, I filled these the same way I fill deviled eggs.
- I got a gallon zip top bag, put the filling inside and then clipped the corner.
- This works really well, and you can just toss the bag when youre done.