Gorgonzola cheese and sweet potatoes add a fun and flavorful twist to classic stuffed shells. Delicious with a sprinkle of Parmesan
Parmigiano-Reggiano
Parmigiano-Reggiano is an Italian hard, granular cheese. The name “Parmesan” is often used generically for the same cheese made outside the traditional areas of production in Italy, although this is prohibited in trading in the European Economic Area under European law.
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, the pasta can be topped with leftover gravy, too. —Robin Haas, Cranston, Rhode Island
Layer the bottom of a large pot with some vine leaves (use the ones that are little bit torn) and start rolling the dolmadakia. (This is probably the most difficult part of the traditional dolmades recipe). Place one vine leaf (shiny side down) on a flat surface and add 1 tsp of the filling at the bottom end (stem).
Subsequently, one may also ask,How to make stuffed grape leaves with lamb and rice?
Place ground lamb, rice, 1/4 cups olive oil, mint, currants, pine nuts, salt, pepper, cumin, cinnamon, oregano, and egg in a bowl. Mix together thoroughly with a fork. Cover and refrigerate until ready to use. Gently unroll and separate grape leaves. Rinse in cold water to remove brine. Drain. Reserve broken or less-than-perfect leaves to line pot.
In this way,What kind of food is stuffed grape leaves?
Dolmadakia (Dolmas) is a Greek traditional appetizer made with Grape leaves stuffed with rice and herbs. You will often find them in a Greek meze plate and are best eaten cold with Tzatziki or Greek yogurt! Depending on the region, instead of Dolmadakia you might hear them being mentioned as Sarmadakia (Sarmas) or Yiarmadakia (Yiarmas).
How to make dolmadakia out of grape leaves?
In a large bowl, mix the rice, scallions, dill, mint, and tomato (with its juices) with ½ cup olive oil, a generous pinch of salt, and some freshly ground pepper. Line the bottom of a large pot with 3 layers of grape leaves. Place a generous tablespoon of filling in the center of each leaf, then fold the bottom sides of the leaf over the filling.
8 Related Question Answers Found
What is the best way to freeze stuffed shells before baking?
Wrap the pan in a double layer of plastic wrap. Slide the entire baking sheet into a zip-top freezer bag and label the bag with the contents and date. Store the stuffed shells in a 0-degree F freezer for up to two months. Thaw the shells in the refrigerator for 24 hours before baking.
How long do you boil stuffed shells for?
Boil the shells for seven minutes, so they are softening but still slightly firm, stirring occasionally. Drain and set the shells in a greased baking pan. Stuff with your preferred cheese, meat or vegetable mixture.
How long do stuffed pasta shells last in the fridge?
Tightly cover the uncooked stuffed shells with foil, and keep them in the fridge for up to 3 days. To cook: Place in the oven and cook according to the directions in the recipe below (you may need to add an additional 5 minutes to the bake time). Properly stored, cooked pasta shells will last for 3 to 5 days in the refrigerator.
How do you make homemade stuffed shells?
Cook shells according to package directions. Place in cold water to stop cooking. Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
How do you make stuffed shells with cheese?
Press the cheese mixture to one side of the bag and using scissors, cut off a 1-inch opening in the corner. Squeeze the cheese mixture into each shell and gently press the mixture down to make sure the cheese is even with the top of the shells.
What are good side dishes for stuffed shells?
Stuffed shells served with hardy “Sunday Gravy” (Italian’s name for red meat sauce) along with a meat platter of mild and hot Italian sausages, meatballs, and a variety of beef, pork, veal and pig skin braciole. Always accompanied with grated well aged imported parmigiana and Romano cheeses.
How do you make stuffed shells with ground beef?
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir salsa, tomato sauce, corn, and olives into ground beef. Stuff shells with ground beef mixture; arrange in a single layer in the prepared baking dish.
How do you make stuffed shells with ricotta cheese?
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9×13 inch baking dish.