I’m always looking for ways to ‘boho’ food…make it fun to look at, as well as eat…so here’s how this recipe was born..
,,,the story behind this dish is that a friend of mine brought me these wonderful ricotta stuffed shells in marinara that she’d bought in an Italian deli. We ate some of them for dinner…my palate analyzed the flavors knowing I wanted to replicate them…I think I’m close. Regardless, the next morning I decided these stuffed shells needed to be ‘boho’d'…that’s my process of transforming something into something else…a kind of creative transformation of ingredients, application, looks, tastes and uses.
Note: I used individual serving size non-stick ‘skillets’ to cook (covered on low heat) on the stovetop. You can also use individual tartlets or ramekins, which would be coated with non-stick cooking spray, covered and baked at 325 until the eggs are done.
What you need:
8 cooked al dente pasta shells (follow package instructions, but reduce by a 2-3 minutes the cooking as the shells will continue to cook later…you will use only 6, but cook 8 just in case a couple are messed up!)
6 oz ricotta cheese
¾ cup shredded asiago or regiano parmesan (reserve ¼ cup for garnish)
¼ tsp sea salt
¼ tsp coarse ground pepper
2 cups good jarred marinara sauce
6 eggs beaten
2 tbl heavy cream
¼ cup chiffonade fresh basil
¼ cup extra virgin olive oil
What you do:
Note: It is preferable to prepare the stuffed shells the night before serving for breakfast, cover and refrigerate.
In a mixing bowl, combine ricotta and ½ cup grated cheese, salt and pepper. Stuff partially cooked (al dente) shells and put in a baking dish. Cover with 1 ¼ cup of the marinara sauce and refrigerate overnight.
The next morning, whisk together the eggs and cream. Depending upon what type of baking implement you are using, coat with cooking spray. Place egg batter into the openings filling about halfway. Scoop out a stuffed shell and place in center. Add more egg batter if needed. Do this for all the stuffed shells.
If cooking on a stove top in individual small skillets, cover and cook on low heat. You may need to tilt ‘skillet’ to allow uncooked egg batter around shell to drizzle on to the outside edges and cook.
If cooking in a 325 preheated oven, cover and cook until egg mixture is slightly ‘jiggly’ around the stuffed shell. Remove and allow to rest about 5-7 minutes before serving.
Garnish with a spoonful of warmed marinara, fresh basil and grated cheese. Serve immediately.
©2012 Alice D’Antoni Phillips Ally’s Kitchen