Anna Sultana's Spinach and Ricotta Stuffed Shells with Tomato Sauce, Maltese Style

Hurrah! We’ve made it through January!

On to February and Groundhog Day.

If the groundhog sees its shadow on February 2 it will return to its burrow, and there will be six more weeks of winter. 

If it does not see its shadow, then there will be an early Spring.

Whatever happens on Tuesday, there should be something on the table for dinner.

And even if we’re in for an early Spring, we're just entering February.

A good, hot, stick to the ribs pasta casserole would be enjoyed by the family.

February in Winnipeg is too soon for only a salad.

Hints:

About the mozzarella cheese - you can use either regular or low fat.

You can also use fresh spinach instead of frozen.

Or, if you don’t have it in the house, you can leave the spinach out.

I know… some people don’t think it’s a real dinner if there isn’t meat in it.

You can also use cooked ground chicken or lean ground beef instead of the ricotta.

The stuffing works equally well with manicotti tubes and lasagne noodles.

Just spread the filling on the lasagne noodles, roll them up and place them in the pan. 

The prepared shells in the casserole can also be refrigerated, covered, up to 24 hours. 

Sometimes, when Ma was watching a rerun on TV, she'd make stuffed shells.

She would then place them on cookie pans and put them in the freezer.  

When they were frozen, she'd place them in a plastic bag, seal tightly and freeze.

She could then take as many unthawed stuffed shells as she needed for a quick meal.

She'd place them in a layer of sauce in a casserole, cover them with sauce and bake.

For frozen stuffed shells, an hour in a 350º oven usually did the trick.

An extra sprinkling of shredded mozzarella cheese before baking is also good.

Here are two more stuffed shells recipes:

Anna Sultana’s Meat Stuffed Giant Shells, Maltese Style

Anna Sultana's Ricotta Stuffed Shells, Maltese Style 

You’ll also need Tomato Sauce for this recipe. 

This is a favourite of Ma’s and makes about 4 - 5 cups.

You can make the sauce a few days before stuffing the shells.

Heat in a large heavy pot over medium heat

 2 Tablespoons olive oil

Add

 1 medium onion, minced

 1 garlic clove, minced

Fry a few minutes until golden.

Stir in

 1 small can tomato paste (optional)

 1 Cup water

 1 bay leaf

 1/2 teaspoon dried oregano

 1/2 teaspoon pepper

 1/2 teaspoon salt

 1 Tablespoon sugar

 1 28 to 35 ounce can diced Italian tomatoes, undrained

Simmer uncovered, stirring occasionally, for 1 hour. 

If the sauce becomes too thick, add a little more water.

                        Spinach and Ricotta Stuffed Shells

For the Stuffing

In a bowl combine

500 grams ricotta (about 1 pound)
300 g frozen chopped spinach, thawed, well drained (about 1/2 pound)

1/2 Cup shredded mozzarella cheese

1/4 to 1/2 Cup grated Romano or Parmesan cheese

1/2 teaspoon oregano or basil

1/2 teaspoon pepper

For the Pasta

In a large pot place

4 quarts water

Over high heat bring the water to a boil.

Add 

salt to taste

Add

340 grams (about 20) jumbo shells

Cook, stirring occasionally, until the pasta is cooked but slightly chewy.

Drain the shells and rinse with cold water.

Stuff the shells.

If freezing see above.

If the shells are for tonight's dinner, preheat oven 400 º F

Place a layer of tomato sauce in the bottom of a casserole or a 9 x 13 inch pan.

Place the stuffed shells in the casserole.

Add some sauce over the shells.

Bake, covered, 30 minutes.

Top with

1/2 Cup shredded mozzarella cheese

Bake, uncovered, 10 minutes.

Serve with 

grated Romano or Parmesan cheese

Serve with a salad or a cooked vegetable.

It wouldn’t hurt to have some crusty bread on hand to sop up the sauce.

Anna Sultana’s Meat Stuffed Giant Shells, Maltese Style

About two years ago I posted Ma's recipe for Ricotta Stuffed Shells, Maltese Style.

It’s delicious, and a favourite of those who prefer cheese stuffings.

But some folks prefer meat in the stuffing.  

No problem.  

Ma had a second recipe, which includes meat, for stuffing large shells.

As with the cheese stuffed shells, the richness of the filling is up to you.

If there was a bit of leftover ham, Ma would dice and add that.

If she had a bit of ground pork, she might have added it.

Sometimes she'd also add cooked chopped spinach.

If it was the end of the month, the shells had a little less stuffing.

Think of stuffed shells as an early form of T.V. dinner.

Sometimes, when Ma was watching a rerun on T.V., she'd make stuffed shells.

She would then place them (on cookie pans) in the freezer.  

When they were frozen, she'd place them in a plastic bag, seal tightly and freeze.

She could then take as many unthawed stuffed shells as she needed.

She'd place them in a casserole, cover them with a sauce and bake.

For frozen stuffed shells, an hour in a 350º oven usually did the trick.

A sprinkling of shredded mozzarella cheese before baking is also good.

Hint:

Ma's tomato sauce recipe makes about 8 Cups of sauce.

Some folks like a lot of sauce, some like less.

Suit yourself.

If you’d like a little kick you can add 1/3 to 1/2 Cup dry red wine to the portion of the sauce you'll be using as a topping.

                        Meat Stuffed Giant Shells

For Stuffing

In a skillet place

1 pound ground beef

1 large onion, chopped

1 clove garlic, minced

Cook until the meet is browned.

Set aside about 15 minutes to cool.

Add

8 ounces mozzarella, shredded

1/2 Cup dry bread crumbs

1/4 Cup parsley, chopped

1 egg

salt and pepper to taste

While the stuffing is cooling, place in a large pot 

4 quarts water

Over high heat bring the water to a boil.

Add 

salt to taste

Add

340 grams jumbo shells

Cook, stirring occasionally, until the pasta is cooked but slightly chewy.

Drain the shells and rinse with cold water.

Stuff the shells.

If freezing, see above.

If cooking, see below.

If the shells are for tonight's dinner:

Have on hand

Ma's Tomato Sauce

Preheat oven 400º

Place a layer of tomato sauce in the bottom of a 9 x 13 x 2 inch baking pan.

Place the stuffed shells in a single layer on top of the sauce.

Add sauce over the shells.

Sprinkle over the shells

1/2 Cup grated Romano or Parmesan cheese

Bake, uncovered, 25 minutes, until hot.

Serve hot with additional

grated Romano or Parmesan cheese

Serve with crusty bread to sop up the sauce.

A salad or cooked vegetable would also be a good idea.

And the rest of the wine would be a great idea.

Anna Sultana’s Manicotti with Sausage Filling

Easter is coming.

The family will be getting together.

They'll be at the table, expecting lots of food.

Time to plan a big family menu.

One of the tricks Ma used to make the main dish go further when the family gathered was to serve a pasta course first.

Ma always had homemade stuffed shells in the freezer.

Another old favourite was manicotti.

I had posted Carmela’s recipe for manicotti a while ago.

Here’s Ma’s version of manicotti. 

It’s a little different from when Ma used the shell filling.

Make both.  

If they fill up on the manicotti, there’ll be more turkey left over for sandwiches.

Hints:

New at stuffing tubes?  

It’s easier to cram a bit in from each end.

You can either use a spoon, or place the filling in a plastic bag.  

Using scissors, cut a corner from the bottom of the bag. 

Fill by squeezing the filling mixture into both ends of each tube.

You can also prepare stuffed manicotti in advance and freeze.

If you're in a cooking frenzy, make extra for another dinner.

For frozen stuffed manicotti, an hour in a 350º oven usually did the trick.

                        Manicotti 

Have on hand 

2 Cups tomato sauce, minimum

In a large pot place

4 quarts water

Over high heat bring the water to a boil.

Add 

salt to taste

Add

225 grams manicotti tubes

Cook, stirring occasionally, until the pasta is cooked but slightly chewy.

Drain the tubes and rinse with cold water.

For Filling

In a large skillet place

1 pound crumbled sausage meat (or ground beef or pork or both)

1 small onion, chopped

Fry over medium heat until the meat is cooked.

Remove from heat and drain excess fat.

Add

1 1/2 Cups ricotta 

1/2 Cup chopped fresh basil  (or 2 Tablespoons dried, more or less)

1/4 Cup shredded Romano cheese

salt and pepper to taste

Mix well.

Preheat oven 350º

Place a thin layer of tomato sauce in the bottom of a 13x9x2 inch baking pan.

Carefully stuff the manicotti tubes and place them in the baking pan.

Spoon the remaining sauce over the tubes.

Sprinkle with

4 ounces mozzarella, chopped or shredded 

1/2 Cup grated Romano or Parmesan cheese

Bake 30 to 45 minutes, until the manicotti is heated through.

Serve hot with 

grated Romano or Parmesan cheese available

Serve some crusty bread on the side to sop up the sauce...

…and to stretch out that first course.

Carmela Soprano's Manicotti with Ricotta Filling / Filling for Large Shells

In food, as in life, one thing often leads to another.

Everything is connected.

We are stardust.

Yeah, well, so the song says...

Last week I posted about Ma's Stuffed Shells.

I mentioned that you're supposed to put something in the jumbo shells, just like you would with the manicotti tubes.

Got some e mails...

"Can I put the same cheese stuff in the manicotti tubes?"

Sure.  

There aren't any manicotti police checking out what's in your tubes.

If you want a little variety in your stuffed pasta, there's a recipe for Manicotti  in 

Janice's Sunday Dinner chapter of Artie's The Sopranos Family Cookbook.

According to Janice, if you want to sound authentic, call it Manicott'.

Whatever.

Like I said, there aren't any manicotti police checking out what you're saying.

And I don't think Janice will drop by.

Janice includes a recipe for the tubes, which she calls crepes.

I find that confusing.

I call them tubes.

You could make the tubes, but why bother?

And I don't think Janice made the crepes, either.

Anyway, the crepes can be made 2 days in advance of filling them.

Cover with plastic wrap and refrigerate.

Or you can just buy a box of manicotti tubes and do this:

In a large pot place

4 quarts water

Over high heat bring the water to a boil.

Add 

salt to taste

Add

225 grams manicotti tubes

Cook, stirring occasionally, until the pasta is cooked but slightly chewy.

Drain the tubes and rinse with cold water.

Stuff the tubes (it's easier to cram a bit in from each end). 

Place the tubes in the prepared 13x9x2 inch baking pan.

Cover with sauce, cheese and bake.

Yes, you can also prepare stuffed manicotti in advance and freeze.

If you're in a cooking frenzy, make extra for another dinner.

                        Manicotti 

For Tubes

In a bowl combine

1 Cup flour

1 Cup water

3 large eggs

1/2 teaspoon salt

Beat until smooth.

Cover and refrigerate 30 minutes.

Heat a 6-inch nonstick pan over medium heat.

Brush lightly with oil.

Grip the handle because you are going to tilt it so the batter will cover the pan.

Spoon in about 1/3 cup batter

Do the tilting to cover the pan and pour any excess batter back into the bowl.

Cook the crepe for 1 minute.

With your fingers, flip the crepe over.

Cook for 1 minute.

Place the cooked crepe on a plate.

Cover with a piece of waxed paper.

Repeat with the remaining batter and stack the crepes.

Yes, each crepe gets a piece of waxed paper. 

For Filling

In a large bowl combine

2 pounds ricotta

4 ounces mozzarella, chopped or shredded

1 large egg

1/2 Cup grated Romano or Parmesan cheese

2 Tablespoons chopped fresh parsley (or 1 Tablespoon dried)

salt and pepper to taste

Have on hand

Tomato Sauce or 

Marinara Sauce (a double recipe wouldn't hurt)

Preheat oven 350º

Place a thin layer of tomato sauce in the bottom of a 13x9x2 inch baking pan.

Place 1/4 Cup of the filling lengthwise down the center of a crepe.

Roll it up and place it seam side down in the baking pan.

Repeat with the remaining crepes and filling, placing them close together.

Spoon the remaining sauce over the tubes.

Sprinkle with

1/2 Cup grated Romano or Parmesan cheese

Bake 30 to 45 minutes, until the Manicotti is heated through.

Serve hot.

Would I make Manicotti again?

Sure, with store bought tubes.

It's an old family favorite.

And I hope it becomes a favourite of yours, too. 

One recipe down.  Eighty-two more to go.  

Anna Sultana's Ricotta Stuffed Shells, Maltese Style / Recipes Using Various Pasta Shapes

Got an e mail about the pasta shells in the store.

Yes, they do come in different sizes.

Some are small.

You can cook and serve them as you would elbow macaroni.

They are very nice with a seafood sauce.

Makes it look like you were going for a theme night.

Little kids really like theme nights.

Then there are the jumbo shells.

Yes, they do look like you're supposed to put something in them.

They are kind of like the manicotti tubes.

Yes, you're supposed to put something in them, too.

I don't know why there are so many shapes.

Just focus on a few favourites if they make you crazy.

Ma had a nice simple recipe for Stuffed Shells.

If there was a bit of leftover ham, she'd dice and add that.

Sometimes she'd also add cooked chopped spinach.

If it was the end of the month, the shells might have a little less stuffing.

Sometimes, when Ma was watching a rerun on TV, she'd make stuffed shells.

She would then place them (on cookie pans) in the freezer.  

When they were frozen, she'd place them in a plastic bag, seal tightly and freeze.

She could then take as many unthawed stuffed shells as she needed.

She'd place them in a casserole, cover them with a sauce and bake.

For frozen stuffed shells, an hour in a 350º oven usually did the trick.

A sprinkling of shredded mozzarella cheese before baking is also good.

What?  You think frozen dinners are a new idea?

                        Stuffed Shells

For Stuffing

In a bowl combine

1 pound ricotta

2 large eggs

1/2 Cup grated Romano or Parmesan cheese

salt and pepper to taste

In a large pot place

4 quarts water

Over high heat bring the water to a boil.

Add 

salt to taste

Add

340 grams jumbo shells

Cook, stirring occasionally, until the pasta is cooked but slightly chewy.

Drain the shells and rinse with cold water.

Stuff the shells.

If freezing see above.

If cooking see below.

If the shells are for tonight's dinner:

Have ready

Tomato Sauce or 

Marinara Sauce (a double recipe or more, depending on the number of shells)

Preheat oven 350º

Place a layer of tomato sauce in the bottom of a casserole.

Place the stuffed shells in the casserole.

Add some sauce over the shells.

Bake, covered, 30 minutes, until hot.

Serve immediately with 

grated Romano or Parmesan cheese

Serve some crusty bread on the side to sop up the sauce.