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food | prize tested recipes
$400
PRIZE: STUFFED PASTAS
Cheesy Shell-Stuffed Shells
24
dried jumbo shell macaroni
8
oz. dried tiny shell macaroni (2 cups)
2
cups Gruyère cheese, shredded (8 oz.)
2
cups shredded sharp Cheddar cheese (8 oz.)
3A
cup half-and-half or light cream
Vs
tsp. ground white pepper or pepper
1
24
-oz. jar vodka sauce or your favorite tomato
pasta sauce
4
oz. brick cheese or mozzarella cheese, shredded
(1 cup)
Fresh basil leaves (optional)
1
. Preheat oven to
350
°F. Cook jumbo shells
according to package directions. Using a large slotted
spoon, transfer shells to a colander. Rinse with cold
water; drain well and set aside. In same pan cook
tiny shells according to package directions. Drain;
set aside.
2. Meanwhile, in a large saucepan combine Gruyère
cheese, cheddar cheese, half-and-half, and pepper.
Heat over medium-low heat until cheese is melted
and smooth, stirring frequently. Stir in tiny shells.
3
. Spread about
Vz
cup of the pasta sauce in the
bottom of a
3
-quart rectangular baking dish. Spoon
cheese-shell mixture into drained jumbo shells;
place stuffed shells in prepared baking dish. Top
with remaining pasta sauce.
4
. Bake, covered, for
30
minutes. Uncover and
sprinkle with brick cheese. Bake, uncovered, about
15
minutes more or until heated through. Let stand
10
minutes before serving. Top with fresh basil.
Makes 6 servings.
P T R W IN N ER
Jeffrey
Cifranic
Parma, OH
Jeff says he came
up with this recipe
as a w ay to serve
something beyond
the usual stuffed
pasta. “ I thought
it’d be fun to do
little cheesy shells
stuffed in a big
shell,” Jeff says.
“And I chose to
add Gruyere
cheese because I
love its sharp
flavor and the way
it strings out.”
The dish has since
become a hit at
potlucks. “ It’s also
a good meatless
dish,” he says.
PTR W IN N ER
Puspa Mistry
Laurel, MD
While making
dinner for her
family, Puspa
invented this
stuffed-pasta dish.
“ I usually just
come up with
things in my mind
and throw a dish
together,” Puspa
says. “ I made this
for dinner one
night, and my
husband and son
said to write this
one down.
So I did.”
$200
PRIZE: STUFFED PASTAS
Chicken Enchilada Pasta
1
12-oz. pkg. dried jumbo shell macaroni
3
large green and/or red sweet peppers, chopped
IV2 cups chopped red onion
1
jalapeno chile pepper, seeded and chopped
2
Tbsp. vegetable oil
2
cups chopped cooked chicken
1
16
-oz. can refried beans
Vz
of a
1
.
25
-oz. envelope taco seasoning mix
(3
Tbsp.)
2
10-oz. cans enchilada sauce
1
8-oz. pkg. shredded Mexican-style four-
cheese blend
1
cup sliced green onions
2
cups nacho cheese-flavored tortilla chips,
crushed (2 oz.)
Avocado dip and/or sour cream
1
. Preheat oven to
350
°F. Cook pasta according to
package directions; drain. Rinse; drain and set aside.
2
. In skillet cook peppers, onion, jalapeno, and
V\
tsp.
salt
in hot oil over medium heat
5
minutes or
until tender. Stir in chicken, beans, seasoning mix,
and
Vz cup
enchilada sauce. Cook and stir
5
minutes.
Stir in
Vz cup each
of the cheese and green onions.
3
. Divide filling among shells. Spread
1
cup of the
remaining enchilada sauce in
3
-quart rectangular
baking dish. Arrange shells atop sauce. Drizzle with
remaining enchilada sauce.
4
. Bake, covered,
30
minutes. Uncover; sprinkle
with remaining cheese. Bake
5
minutes more
or until cheese melts. Sprinkle with chips and
remaining green onions. Serve with avocado dip
and/or sour cream.
Makes 8 to
10
servings. ■
2 5 6
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