1 dozen
Homestyle “baked specialty” that is an easily recognized favorite in many regions of Italy. Made by hand, our jumbo pasta shells are generously filled with creamy whole milk ricotta cheese, imported pecorino romano cheese, fresh whole eggs, chopped parsley, and just the right amount of whole milk mozzarella cheese . . . truly nostalgic and simply delicious.
COOKING INSTRUCTIONS: Pour your favorite sauce (approximately 1/4” deep) in the bottom of a baking dish. Lay the stuffed shells into the dish closely together. Top the shells with the additional sauce being sure to cover each shell. Loosely cover baking dish with aluminum foil. Bake stuffed shells in a pre-heated 400° oven approximately 30-40 minutes. Remove aluminum foil during the last 5 minutes of cooking time. Carefully remove shells from oven and allow to sit for 5 minutes before serving.
RECIPE: TALLUTO'S STUFFED SHELLS PRIMAVERA
Serves 3-4 people
Ingredients
1 dozen Talluto's Jumbo Stuffed Shells
8 oz. frozen vegetable medley
(including broccoli, red peppers, cauliflower, carrots, onion, peas)
2 tablespoons flour
2 tablespoons butter
4 cups whole milk
Freshly ground black pepper
Salt
Preheat oven to 400°. Begin by preparing the sauce. In a large saucepan, combine the butter and flour over low heat. Gradually whisk the milk into the saucepan over medium heat until it begins to simmer. Season with salt and pepper to taste. Add vegetables to the sauce and stir. Pour half of the sauce into the bottom of a baking dish. Place stuffed shells into baking dish closely together. Top the shells with remaining sauce being sure to cover each shell. Loosely cover baking dish with aluminum foil. Bake for 30-40 minutes. Remove aluminum foil during the last 5 minutes of cooking time. Carefully remove shells from oven and allow to sit for 5 minutes before serving. Enjoy!
