Makes: 10 servings
Time: 1 Hour 15 Minutes
The beautifully baked Stuffed shells. You’ll need to cook an entire box of shells, since some will break as they boil.
1 package button mushrooms, chopped
4 pieces 1.5 inch thick beef tenderloin
Salt and Pepper to taste
15 snow peas
1 clove garlic, minced
2-4 tbsp Korean black bean sauce (Bulgogi)
1/4 cup white wine
6 Boston lettuce leaves
1 cup package shredded cabbage
1 tbsp Sriracha hot sauce – optional
Bring a large pot of water to a boil. Cook pasta shells for 10 minutes. Drain, and rinse. Transfer to a bowl. Drizzle with oil. Let cool.
Meanwhile, heat oil in a large high-sided skillet over medium heat. Cook prosciutto, garlic, and onion, stirring, until prosciutto starts to caramelize, 6 to 8 minutes. Add radicchio; cook until tender but not mushy, about 4 minutes. Stir in vinegar; cook until evaporated. Let cool slightly. Stir in ricotta and mozzarella; season with salt and pepper.
Pour 2 cups tomato sauce into the bottom of each of two 8-by-12-inch baking dishes. Stuff 32 shells with 1 heaping tablespoon filling each. Pack 16 shells into each dish. Cover with foil. Freeze if desired.
Preheat oven to 375 degrees. Dot shells with butter. Bake, covered, for 40 minutes. Uncover, and raise oven temperature to 450 degrees. Bake until golden and bubbly, about 15 minutes more. Heat remaining cup tomato sauce; serve with shells. Garnish with Parmesan cheese.
Source: Martha Stewart
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