Fancy Stuffed Macaroni Shells Recipe

Summary

Preparation Time20 MinCooking Time35 Min
Ready In55 MinDifficulty LevelMedium
Health IndexHealthyServings8
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Whole wheat macaroni shells16 (Jumbo Variety)
 Celery1⁄2 Cup (8 tbs), finely chopped
 Onions2 Tablespoon, finely chopped
 Ricotta cheese500 Milliliter (2 Cups)
 Spinach3⁄4 Pound (340 Gram)
 Garlic1 Clove (5 gm), minced
 Egg1 , beaten
 Oregano1⁄8 Teaspoon, crumbled
 Freshly grated nutmeg1⁄8 Teaspoon
 Corn oil15 Milliliter (1 Tablespoon)
 Shallots1 Tablespoon, finely chopped
 Whole wheat flour2 Tablespoon
 Chicken stock/Use milk/combination500 Milliliter (2 Cups)
 Parmesan cheese2 Tablespoon, grated

Directions

GETTING READY
1. Wash the spinach thoroughly.
2. Blanch or steam the spinach in very little hot water, just until the leaves are wilted.
3. Drain well, squeezing out excess water with hands and pat dry on paper toweling.
4. Finely chop and keep aside.
5. Grease an 8-inch casserole or baking dish.
6. Preheat the oven to 375°F (190° C.)

MAKING
7. In a large pot of boiling salted water, cook macaroni shells for about 10 to 12 minutes, until tender –crisp or al dente.
8. Drain, refresh in cold water, separating the shells gently to prevent sticking. Keep aside.
9. To make the filling, heat a small sauté pan over high heat.
10. Add celery and onion along with a few drops of water and stir fry until limp.
11. Add garlic and chopped spinach and sauté for another few minutes until spinach is cooked.
12. Tip the mixture into a large bowl and let cool slightly
13. Crumble in the ricotta then add egg, oregano and nutmeg and mix thoroughly.
14. Spoon the mixture into the macaroni shells. Keep aside.
15. To make the sauce, in a small skillet, heat the oil.
16. Add shallots and fry for few minutes until it is limp and translucent.
17. Stir in flour and sauté with onion for 2 minutes.
18. Gradually pour in stock or milk, stirring constantly, to make a smooth paste.
19. Cook on a low heat, stirring continuously until sauce is thick and bubbly.
20. In greased casserole dish, spread half the sauce.
21. Arrange stuffed macaroni shells on top
22. Pour remaining sauce over shells and cover with grated cheese.

FINALIZING
23. Cover dish with foil or its lid
24. Bake in preheated oven for 20 minutes.
25. Uncover the casserole and bake for another 15 minutes until the cheese is golden and bubbly.

SERVING
26. Take the casserole straight from the oven to the table and serve the macaroni hot and cheesy.
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