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Stuffed Shells https://www.metro.ca/userfiles/image/recipes/coquilles-farcies-4163.jpg PT20M PT30M PT50M
Preheat oven to 350°F (180°C). Cook shells and set aside.In a non-stick skillet, brown veal until cooked through. Add spinach, garlic, marjoram, basil, salt and pepper. Cook 2-3 minutes more. Stir in egg, half of grated mozzarella, ricotta and parmesan.Stuff shells (about 2 Tbsp. or 30 mL) mixture per shell. Pour tomato sauce into a baking dish, lay stuffed shells over top and sprinkle with remaining mozzarella. Bake for 25-30 minutes.
8
4 15 5 2
1/2x340 g jumbo shells 1/2 lb (225 g) lean ground veal 5 oz (150 g) fresh spinach, trimmed and chopped 2 garlic cloves, minced 1/2 tsp. (2 mL) marjoram 1/2 tsp. (2 mL) basil Salt and pepper to taste 1 egg 1 cup (250 mL) grated partially skimmed mozzarella 10 oz (300 g) light ricotta cheese 1/4 cup (60 mL) grated Parmesan 3 cups (750 mL) tomato sauce
Stuffed Shells

Stuffed Shells

Rate this recipe
15 Votes
8
portions
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 1/2x340 g
    jumbo shells
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    SCOTTI ARBORIO RICE OR MOLISANA LASAGNA NOODLES

    SCOTTI ARBORIO RICE OR MOLISANA LASAGNA NOODLES

    $3.99 ea.

    1 kg, 500 g SELECTED VARIETIES


    MOLISANA PASTA

    MOLISANA PASTA

    4 for $5.00

    450 g SELECTED VARIETIES OR 1.89 EA.


    IRRESISTIBLES FRESH STUFFED TORTELLINI OR RAVIOLI PASTA

    IRRESISTIBLES FRESH STUFFED TORTELLINI OR RAVIOLI PASTA

    $7.99 ea.

    1 kg SELECTED VARIETIES


  • 1/2 lb
    (225 g)
    lean ground veal
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    $4.99 /lb

    11.00/kg


  • 5 oz
    (150 g)
    fresh spinach, trimmed and chopped
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    ASPARAGUS

    ASPARAGUS

    $2.49 ea. or /lb

    PRODUCT OF MEXICO, NO. 1 GRADE OR PRODUCT OF PERU, NO. 1 GRADE, $2.49/LB, $5.49/ kg AVOCADOS 5 PK, PRODUCT OF MEXICO, $2.49 EA. LEMONS 2 lb, PRODUCT OF MEXICO, $2.49 EA. ATTITUDE SALADS 128 - 142 g, PRODUCT OF U.S.A., SELECTED VARIETIES, $2.49 EA.


    ORGANIC ATTITUDE SALADS

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    $6.99 ea.

    283 g PRODUCT OF U.S.A. SELECTED VARIETIES


  • 2
    garlic cloves, minced
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    PEELED GARLIC

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    $5.99 ea.

    170 G PRODUCT OF ONTARIO


  • 1/2 tsp.
    (2 mL)
    marjoram
  • 1/2 tsp.
    (2 mL)
    basil

  • Salt and pepper to taste
  • 1
    egg
  • 1 cup
    (250 mL)
    grated partially skimmed mozzarella
  • 10 oz
    (300 g)
    light ricotta cheese
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    TRE STELLE RICOTTA CHEESE

    TRE STELLE RICOTTA CHEESE

    $5.99 ea.

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  • 1/4 cup
    (60 mL)
    grated Parmesan
  • 3 cups
    (750 mL)
    tomato sauce
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Imprimer ma sélection

Preparation

Preheat oven to 350°F (180°C). Cook shells and set aside.

In a non-stick skillet, brown veal until cooked through. Add spinach, garlic, marjoram, basil, salt and pepper. Cook 2-3 minutes more. Stir in egg, half of grated mozzarella, ricotta and parmesan.

Stuff shells (about 2 Tbsp. or 30 mL) mixture per shell. Pour tomato sauce into a baking dish, lay stuffed shells over top and sprinkle with remaining mozzarella. Bake for 25-30 minutes.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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