7/28/2023 0 Comments Emerils aldente![]() ![]() Remove from the oven and let rest for 5 minutes before serving. When it comes to a boil, add the pasta, return the water to a boil, and cook the pasta until al dente, stirring occasionally to prevent the noodles from sticking, usually 3 to 4 minutes for fresh pasta, or about 9 to 10 minutes for dried pasta. Bake, uncovered, until bubbly, about 20 o 25 minutes. Directions Bring a large pot of water to a boil and add enough salt to make the water taste like the sea. Pour Emeril's Basic Tomato Sauce over the filled shells and top with the remaining 1 cup of mozzarella cheese. Place the filled shells in the prepared dish. Spoon about 2 tablespoons of the spinach-ricotta filling into each cooked pasta shell. Add the spinach mixture, the extra-virgin olive oil, Essence, remaining teaspoon of salt, the basil, oregano, and pepper, and stir to combine thoroughly. In a large bowl, combine the ricotta cheese, eggs, Parmesan cheese, and 1 cup of the mozzarella cheese. Remove from the heat and season with salt and pepper. Add the squeezed spinach and cook, stirring, for 3 minutes. Add the ground veal and cook, stirring, until browned. Add the onions and garlic and cook, stirring, until very soft, 6 to 7 minutes. In a medium skillet, heat the remaining tablespoon of olive oil over medium heat. Add the mushrooms, red and green onions and cook, stirring occasionally, for 4 minutes. Reduce the heat to medium and simmer for 5 minutes. ![]() Drain and rinse under cold running water. Add 1/2 teaspoon salt, the remaining 1/2 teaspoon black pepper, and the Essence. Add 1 teaspoon of the salt and the pasta shells, and cook until al dente, 10 to 12 minutes, stirring occasionally with a long-handled spoon to prevent the shells from sticking together. Lightly grease a 2-quart casserole dish with 1 teaspoon of olive oil.īring a medium pot of water to a boil. ![]()
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