This week has started off in direct contrast to last week (a week of Monday nights). It's amazing the difference a series of good sleeps can make. Last week I pretty much had to force myself not to resort to takeaways, but this week I'm bubbling full of energy and inspiration (at least so far, it's early days!). Eight hours is pretty much my minimum, but for some reason (currently Mad Men series 1 - 3) I never seem to get it regularly enough.
When I'm tired I want comfort food - I'm sure everyone is the same. But have you noticed how often comfort food comes in a bowl? Thick soup, spaghetti bolongese, rice pudding, ice cream...
I came across this recipe last week when reading a food blog I follow (101 Cookbooks - it's really good) and it has all the ingredients (excuse the pun) for a perfect comfort food dinner. Pasta, ricotta (adds creamy taste and texture, but lower in fat), all baked in tomato sauce in the oven... delicious!
I would say that the official version is low-intensity, but I forgot to buy jumbo pasta shells, so stuffing each individual pasta shape was a bit time consuming. Occasionally it's quite nice to switch off and lose yourself in some repetitive work so I didn't mind too much, especially when the stuffing is finger-licking good.
The great thing about this recipe is that you can prepare it in advance if you like - just keep the stuffed shells in the fridge.
My photo didn't come out as well as in 101 Cookbooks - stark kitchen light and an iPhone camera do not always produce great photos (but it's not impossible!). I'm actually contemplating broadening my photography skills with this course I spotted when out for lunch on Sunday - a course on product photography. Could be interesting, and very relevant! But I digress...
Stuffed Shells (from 101 Cook Books)
zest of one lemon
Sauce:
1/3 cup / 80 ml extra virgin olive oil, plus more for the pan
1 1/2 teaspoons crushed red pepper flakes
scant 3/4 teaspoon fine grain sea salt
4 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
1 14-ounce can crushed red tomatoes
Filling:
1 15-ounce container ricotta cheese
1 egg, beaten
1/4 teaspoon fine grain sea salt
1 cup / ~5 oz grated mozzarella
1 bunch of chives, chives
25-30 jumbo dried pasta shells
Oil a 13 x 9-inch / 33 x 23-cm baking pan, or equivalent, and sprinkle the zest of 1/2 the lemon across it. Set aside. Get a big pot of water boiling, and preheat your oven to 350F / 180C with a rack in the middle.
To make the sauce, combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat. Saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Now stir in the tomatoes and heat to a gentle simmer, just a minute or two. Remove from heat and carefully take a taste (you don't want to burn your tongue)...If the sauce needs more salt add it now. Let cool.
To make the filling, combine the ricotta, egg, and salt in a medium bowl. Mix until combined, then stir in the mozzarella, remaining lemon zest, and 3/4 of the chives. Set aside.
Cook the shells according to package instructions in well-salted water - until al dente. If you overcook, the shells will tear as you attempt to fill them. Drain and let cool long enough to handle with your hands.
Spread 1/3 of sauce across the bottom of the prepared pan. Fill each shell with ricotta, and arrange in a single layer in the pan. Ladle the remaining sauce over the shells, cover with foil and bake for 30 minutes, uncover for the final 15 minutes or until the shells are cooked through. Sprinkle with the remaining chives and serve hot.
Serves 4 - 6.
When I'm tired I want comfort food - I'm sure everyone is the same. But have you noticed how often comfort food comes in a bowl? Thick soup, spaghetti bolongese, rice pudding, ice cream...
I came across this recipe last week when reading a food blog I follow (101 Cookbooks - it's really good) and it has all the ingredients (excuse the pun) for a perfect comfort food dinner. Pasta, ricotta (adds creamy taste and texture, but lower in fat), all baked in tomato sauce in the oven... delicious!
I would say that the official version is low-intensity, but I forgot to buy jumbo pasta shells, so stuffing each individual pasta shape was a bit time consuming. Occasionally it's quite nice to switch off and lose yourself in some repetitive work so I didn't mind too much, especially when the stuffing is finger-licking good.
The great thing about this recipe is that you can prepare it in advance if you like - just keep the stuffed shells in the fridge.
My photo didn't come out as well as in 101 Cookbooks - stark kitchen light and an iPhone camera do not always produce great photos (but it's not impossible!). I'm actually contemplating broadening my photography skills with this course I spotted when out for lunch on Sunday - a course on product photography. Could be interesting, and very relevant! But I digress...
 |
| Image from 101 Cookbooks |
 |
| My version - not quite so pretty |
Stuffed Shells (from 101 Cook Books)
zest of one lemon
Sauce:
1/3 cup / 80 ml extra virgin olive oil, plus more for the pan
1 1/2 teaspoons crushed red pepper flakes
scant 3/4 teaspoon fine grain sea salt
4 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
1 14-ounce can crushed red tomatoes
Filling:
1 15-ounce container ricotta cheese
1 egg, beaten
1/4 teaspoon fine grain sea salt
1 cup / ~5 oz grated mozzarella
1 bunch of chives, chives
25-30 jumbo dried pasta shells
Oil a 13 x 9-inch / 33 x 23-cm baking pan, or equivalent, and sprinkle the zest of 1/2 the lemon across it. Set aside. Get a big pot of water boiling, and preheat your oven to 350F / 180C with a rack in the middle.
To make the sauce, combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat. Saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Now stir in the tomatoes and heat to a gentle simmer, just a minute or two. Remove from heat and carefully take a taste (you don't want to burn your tongue)...If the sauce needs more salt add it now. Let cool.
To make the filling, combine the ricotta, egg, and salt in a medium bowl. Mix until combined, then stir in the mozzarella, remaining lemon zest, and 3/4 of the chives. Set aside.
Cook the shells according to package instructions in well-salted water - until al dente. If you overcook, the shells will tear as you attempt to fill them. Drain and let cool long enough to handle with your hands.
Spread 1/3 of sauce across the bottom of the prepared pan. Fill each shell with ricotta, and arrange in a single layer in the pan. Ladle the remaining sauce over the shells, cover with foil and bake for 30 minutes, uncover for the final 15 minutes or until the shells are cooked through. Sprinkle with the remaining chives and serve hot.
Serves 4 - 6.
Prep time: 30 min - Cook time: 45 min
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