Stuffed+Shells

**INGREDIENTS:** ½ (21 shells) package jumbo shells, uncooked 2 cups (1 lb) ricotta cheese 1 cup (4 oz) mozzarella cheese, shredded ¼ cup + 1 Tbsp. grated Parmesan cheese 2 eggs 1 - 2 Tbsp. minced fresh parsley 1 teaspoon dried oregano leaves 1 teaspoon salt (for boiling water) ¼ teaspoon salt (cheese mixture) 1 clove garlic, minced good pinch of black pepper ½ c. + 2 c. prepared spaghetti sauce In a large saucepan, __bring__ water to a rapid boil. __Add__ ½ tsp. salt. __Add__ pasta and stir. __Return__ to a rapid boil. __Cook__ uncovered, __stirring__ occasionally for about 10-12 minutes or until pasta is al dente. __Drain__ and __lay__ shells on wax paper to keep pieces from sticking.
 * STUFFED SHELLS:**
 * DIRECTIONS:**

While pasta is cooking, __mince__ garlic and parsley (wash parsley, use kitchen shears to remove the stems.) __Combine__ eggs, mozzarella cheese, Parmesan cheese, ricotta cheese, parsley, salt, oregano, garlic and pepper in a medium bowl.

__Holding__ a shell in your hand, __use__ a spoon to fill each shell with approximately 2 Tbsp of the mixture. __Spread__ a thin layer of sauce (approximately ½ c.) on the bottom of (2) 8x8 baking pans. __Place__ the pasta carefully in the pan and __cover__ with the remaining sauce (2 cups.)

__Sprinkle__ with additional 1 Tbsp. Parmesan cheese, if desired. __Cover__ with aluminum foil. __Bake__ at 350 degrees for about 35 minutes or until hot and bubbly.
 * CONVECTION OVEN: 18 MINUTES **

**Review:**

The term //"Al Dente"// literally means "to the tooth." When cooking the pasta, it should be firm but tender. If cooked too long, it will fall apart and be mushy. If not cooked long enough, it will still be a bit tough, maybe even crunchy. To test pasta for al dente, you can either taste a piece of pasta.

**al dente** (al-Den-tay) In Italian the phrase means "to the tooth"and is a term used to describe the correct degree of doneness when cooking pasta and vegetables. The food should have a slight resistance when biting into it, but should not be soft or overdone or have a hard center. // (taken from www.reluctantgourmet.com) //

Here's an easy way to mince garlic! How to Mince Garlic

Follow the link to learn more about mincing parsley: How to Cut Parsley

You will have 2 days in lab to create your pasta dish. Here are the tasks you will need to complete for each day of the pasta lab.

**__ Shells - Day 1 __**


 * Cook pasta
 * Create filling (follow directions) (set aside 1 T. cheese for topping)
 * ** DO THIS BEFORE STUFFING SHELLS - ** Place layer of sauce on bottom of pans (use approx. ¼ c. sauce)
 * Stuff shells, place in pan
 * Cover with remaining sauce & cheese
 * Cover pans with aluminum foil, place recipes on top
 * See your teacher to put in fridge
 * Place recipe, etc on tray with items

For day one you will need to set up a filling station. This should include the cooled pasta shells, cheese mixture, pasta sauce, cheese, a white cutting board, tablespoon, and 8 x 8 pan.

**__ Shells - Wednesday __**


 * Bake shells in oven (follow directions)
 * See your teacher to help make 1 loaf of garlic bread, & get pitchers of iced tea for each group
 * Set table (fork, spoon, plate, knife, cup & napkins)
 * Eat & evaluate
 * Clean-up