Recipe: Stuffed Shells (2) for Lisa

Sicilian Stuffed Shells
Makes 4 Servings.

8 ounces jumbo shells
1 medium onion, chopped
2 teaspoons olive oil
15 ounces ricotta cheese
1/2 cup yellow raisins
1/2 cup chopped green olives
Salt and freshly ground black pepper, to taste
1 15 oz. can tomato sauce
1/4 cup grated Parmesan
1 cup grated mozzarella cheese

Cook the shells according to package directions. Rinse, drain and spread on a sheetpan while you prepare the filling. Preheat the oven to 350 degrees F. In a small saute pan, stir together the onion and olive oil. Cook over medium heat until the onion is wilted, about 5 minutes. Transfer to a medium bowl and stir in the ricotta cheese, raisins, olives, and salt and pepper to taste. Fill each shell with some of the ricotta mixture. Arrange the shells, open-side-up, in a baking dish. Spoon the tomato sauce over the shells and then sprinkle them with Parmesan and mozzarella cheeses. Bake, covered, until bubbling and hot, about 35-40 minutes. Uncover and bake for an additional 5 minutes. Serve hot.

2002 Stuffed Shells
Adapted this recipe from Biba Caggiano's, Biba's Northern Italian Cooking. Serve with a tossed green salad, bread and a glass of wine.

Simple Tomato Sauce
2 cups

1 Tbsp olive oil
1 (28-oz) can of crushed Italian tomatoes
salt & pepper

Heat oil in saucepan, add crushed tomatoes. Simmer uncovered for 20 minutes, season with salt & pepper.

Basic White Sauce
6 Tbsp butter
6 Tbsp flour
3 cups milk

Bring milk to a boil; set aside. In medium saucepan melt butter, when butter foams stir in the flour. Let mixture bubble gently over low heat 1 to 2 min., stirring constantly. Do not let it brown. Whisk in milk all at once, & whisk until smooth. Season with salt. Simmer 3 to 5 min, whisking constantly until sauce has a med-thick consistency.

Meat Filling
3 Tbsp butter
1 lb chicken breasts, boned, skinned, chopped into small piece
1/4 lb. prosciutto, diced
1/4 lb. mortadella, diced
1/2 cup freshly grated Parmesan cheese
1/2 tsp freshly grated nutmeg
2 or 3 Tbsp whipping cream, if needed
salt & pepper to taste

Melt butter in med. skillet, add chicken pieces. Saute over med. heat until lightly colored. Put chicken and all the rest of the ingredients except cream into food processor ( or blender). Blend to paste. If mixture is too dry, add cream. Season with salt & pepper.

Assembly and baking:
Cook 1 lb. large shell shaped pasta, drain.
Preheat oven to 400F. Butter a 13x9-inch baking dish. Place 2 + Tbsp Meat Filling in each shell and place in a single layer in the baking dish. Spoon tomato sauce over shells, cover with white sauce. Sprinkle with Parmesan cheese and dot with butter. Bake 15 to 20 minutes or until cheese is melted & golden in color. Let stand 5 to 10 minutes before serving.