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Stuffed Jumbo Shells
with Garlic Vegetables
Garlic Vegetables (recipes follows)
12 jumbo pasta shells
2 cups ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
2 cloves garlic, minced
3/4 teaspoon dried marjoram leaves
1/2 to 1 teaspoon salt
1/2 teaspoon dried basil leaves
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme leaves
Prepare Garlic Vegetables. Spoon into 10-inch round baking dish.
Preheat oven to 350 F. Cook sheels according to package directions. Drain and cool.
Combine ricotta, spinach, 1/4 cup Parmesan cheese, garlic, marjoram, salt, basil, pepper, and thyme in medium bowl. Spoon cheese mixture into shells. Arrange shells on top of Garlic Vegetables. Carefully spoon sauce from vegetables over shells.
Bake, loosely covered with foil, 35 to 40 minutes or until stuffed shells are heated through. Sprinkle remaining 2 tablespoons Parmesan cheese over shells. (makes 4 servings)
Garlic Vegetables
2 tablespoons olive oil, divided
1 large head garlic, peeled and coarsely chopped
1/3 cup sun-dried tomatoes (not packed in oil)
2 tablespoons all-purpose flour
1 1/4 cups canned vegetable broth
1 medium zucchini
1 medium yellow summer squash
2 large carrots, cut diagonally into 1/4-inch slices
2 tablespoons minced fresh parsley
Salt
Ground black pepper
Heat 1 tablespoon oil in small skillet over medium heat until hot. Add garlic; cook and stir 2 to 3 minutes. Reduce heat to low and cook about 15 minutes or until garlic is golden brown, stirring frequently. Add tomatoes; cook over medium heat 2 minutes. Stir in flour. Cook and stir 2 minutes. Gradually stir in broth. Cook 1 to 2 minutes or until sauce thickens, stirring constantly.
Cut zucchini and squash lengthwise into halves. Cut each half into crosswise slices.
Heat remaining 1 tablespoon oil in medium skillet over medium heat until hot. Add carrots; cook and stir 2 minutes. Add zucchini and squash; cook and stir 3 minutes or until crisp-tender. Remove from heat. Stir garlic mixture and parsley into carrot mixture in skillet. Season to taste with salt and pepper. (makes 2 cups)
I want to have a good body, but not as much as I want dessert.
~Jason Love
To peel garlic, lay the clove on its side, use the flat side of a knife to press firmly on the clove and crush it, which will loosen the skin for easy removal.
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