for those who like pasta with a tomato sauce, this is right up your alley 
Jumbo Pasta Shells stuffed with shrimp & garlic , spinach & artichoke, and axis backstrap
I used the basic recipe below and came up with 3 different versions
- 1 Pound Large Shell Pasta, boiled in RB seafood boil until just tender and drained
- 8 Ounces Cream Cheese, at room temperature
- 15 Ounce Container Ricotta Cheese
- 2 Large Eggs
- ½ Cup Parmesan Cheese
- 1 Teaspoon Salt & Pepper
- 1 Cup Cheddar Cheese, shredded
- 1 ½ Jars Pasta Sauce
- sprinkle with Ragin Blaze
In a large mixing bowl , combine cream cheese, ricotta cheese, 2 eggs, parmesan cheese , salt & pepper and stir well to combine. I then divided this mixture equally into 3 smaller bowls and made 3 different variations based on ingredients below
(1) 6 Ounces Fresh Spinach and 1 small jar artichoke hearts (finely chopped) .... when done , add to cheese mixture
(2) 3 Cloves Garlic, minced .... 1/3 lb shrimp boiled in seafood boil ... dice shrimp and add garlic / shrimp to cheese mixture
(3) 8 cubes of axis backstrap , saute'ed in butter and then diced .... add to cheese mixture
Lightly coat the bottom of (2) 9x12 inch glass baking dishes with the pasta sauce. Next spoon heaping tablespoons of the filling into each pasta shell and place into the baking dish. Continue until both baking dishes are full of stuffed shells .
Pour remaining pasta sauce over the shells and sprinkle top with cheddar cheese and Blaze. Bake at 350 degrees for about 45 minutes, or until bubbling and cheese on top is melted and golden brown. Let rest for a few minutes and serve.
this picture does not do it justice. This stuff was kicking !! (empty shell shown for reference)
each pasta shell had a distinct flavor of great food
Jumbo Pasta Shells stuffed with shrimp & garlic , spinach & artichoke, and axis backstrap
I used the basic recipe below and came up with 3 different versions
- 1 Pound Large Shell Pasta, boiled in RB seafood boil until just tender and drained
- 8 Ounces Cream Cheese, at room temperature
- 15 Ounce Container Ricotta Cheese
- 2 Large Eggs
- ½ Cup Parmesan Cheese
- 1 Teaspoon Salt & Pepper
- 1 Cup Cheddar Cheese, shredded
- 1 ½ Jars Pasta Sauce
- sprinkle with Ragin Blaze
In a large mixing bowl , combine cream cheese, ricotta cheese, 2 eggs, parmesan cheese , salt & pepper and stir well to combine. I then divided this mixture equally into 3 smaller bowls and made 3 different variations based on ingredients below
(1) 6 Ounces Fresh Spinach and 1 small jar artichoke hearts (finely chopped) .... when done , add to cheese mixture
(2) 3 Cloves Garlic, minced .... 1/3 lb shrimp boiled in seafood boil ... dice shrimp and add garlic / shrimp to cheese mixture
(3) 8 cubes of axis backstrap , saute'ed in butter and then diced .... add to cheese mixture
Lightly coat the bottom of (2) 9x12 inch glass baking dishes with the pasta sauce. Next spoon heaping tablespoons of the filling into each pasta shell and place into the baking dish. Continue until both baking dishes are full of stuffed shells .
Pour remaining pasta sauce over the shells and sprinkle top with cheddar cheese and Blaze. Bake at 350 degrees for about 45 minutes, or until bubbling and cheese on top is melted and golden brown. Let rest for a few minutes and serve.
this picture does not do it justice. This stuff was kicking !! (empty shell shown for reference)
each pasta shell had a distinct flavor of great food
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