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ceejamon
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Ceejamon's Stuffed Shells

I loved stuffed shells, stuffed manicotti, and similar dishes. Not only are they tasty, but they're a great way to get rid of some leftovers! The other night, I had some leftover roasted-red-pepper-tomato sauce, some chicken sausage, and some goat cheese, so here's what I whipped up.





~1/2 box of Barilla Jumbo Shells
12 - 18 oz italian chicken sausage (or equivalent amount of grilled chicken), split and sliced thin
8 oz Chevre (goat cheese) @ room temperature
1 cup ricotta
1 egg
small bunch of fresh rosemary, minced (Or use basil if you like)
Leftover tomato sauce or favorite jarred tomato sauce

Start by cooking the shells in salted boiling water for 4 - 5 minutes. They won't be "done" yet, which fine. They're going to bake later. Speaking of which, preheat your oven to 400 F. Then, split your sausage long-ways and then slice thinly. If you're using grilled chicken instead, dice into small pieces. Mix the cheeses, the chicken, the herbs, the egg, and some salt & pepper in a big bowl. This is going to be your filling. If you're not a goat-cheese fan, you can sub more ricotta in its place.





When your shells have cooked, drained, and have cooled a minute so they can be handled, stuff your shells. The best way is to just use your fingers. It's messy, but it'll go quickly.





Next, top with the tomato sauce of your choice. Here, I'm basically using my super-simple tomato sauce recipe but with lots of roasted red peppers added to the sauce.





Bake for 45 - 60 minutes or until it's bubbly and heated through.





Plate it up and garnish with grated parmesan and rosemary. Enjoy!


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Old 01-23-2008, 03:07 PM ceejamon is offline  
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Red_Rabbit
 
Looks great.
Old 01-23-2008, 03:24 PM Red_Rabbit is offline  
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darkninja67
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Maybe my girl and I will make this for the Super Bowl.

oh yeah, come to Boston
Old 01-23-2008, 03:24 PM darkninja67 is offline  
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ihsviks
 
OMFG. That looks tasty as always ceej!
Old 01-23-2008, 03:43 PM ihsviks is offline  
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ceejamon
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Quote:
Originally Posted by darkninja67 View Post


Maybe my girl and I will make this for the Super Bowl.

oh yeah, come to Boston

I'm considering it. We'll see.

It's a recipe that's easily doubled, and then you just do it in a larger pyrex. You can actually make a whole pan of this ahead of time, chill it or freeze it, and then just thaw & pop in the oven when you're ready. (Cooking time may change, of course)
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Old 01-23-2008, 03:50 PM ceejamon is offline  
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The Spyder
 
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What can I substitute the goat cheese with?
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Old 01-23-2008, 03:55 PM The Spyder is offline  
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g|aSsJaw
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Quote:
Originally Posted by The Spyder View Post
What can I substitute the goat cheese with?

ricotta
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Old 01-23-2008, 04:56 PM g|aSsJaw is offline  
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Juipter
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ricotta

What can i sub with ricotta and goat cheese.

I hate both
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Old 01-23-2008, 04:59 PM Juipter is offline  
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What can i sub with ricotta and goat cheese.

I hate both

perhaps dont make this recipe? lol.

Cheddar would probably would with like minced broccoli, or something along those lines, but it wouldnt be nearly as good as this probably is.
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Old 01-23-2008, 05:10 PM Nano is offline  
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Quote:
Originally Posted by Juipter View Post
What can i sub with ricotta and goat cheese.

I hate both

Try mozzarella....
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Old 01-23-2008, 05:15 PM Zangmonkey is offline  
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g|aSsJaw
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Quote:
Originally Posted by Nano View Post
perhaps dont make this recipe? lol.

Cheddar would probably would with like minced broccoli, or something along those lines, but it wouldnt be nearly as good as this probably is.

gross, do not make stuffed shells with cheddar and broccoli
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Old 01-23-2008, 06:45 PM g|aSsJaw is offline  
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Juipter
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Quote:
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Try mozzarella....

I was thinking about that cause i love mozzarella....

Dunno how it would come out tho...
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Old 01-23-2008, 07:51 PM Juipter is offline  
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ceejamon
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Hmm, if you hate both ricotta and goat cheese, try mascarpone cheese and add a little Gruyère or Parmesan for flavor.

edit: If you don't like mascarpone either, you'd have to modify this recipe heavily. Try using ground turkey for a thicker stuffing. Brown it with some minced red onions, mushrooms, garlic, s&p, and basil. In a separate bowl, whisk together 1/4 cup heavy cream with an egg. Fold into the stuffing, add some grated Gruyère to thicken the mixture. Proceed as otherwise indicated.
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Last edited by ceejamon; 01-23-2008 at 09:11 PM..
Old 01-23-2008, 09:04 PM ceejamon is offline  
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The Spyder
 
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Quote:
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I was thinking about that cause i love mozzarella....

Dunno how it would come out tho...

Thats how my mother makes it, tastes good
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Old 01-23-2008, 09:31 PM The Spyder is offline  
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PIF?

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Old 01-23-2008, 09:59 PM cokezeroholic is offline  
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