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Cannellini beans add hearty creaminess to these stuffed shells, while mild heat from Calabrian chiles and earthy sweetness from fennel seeds amp up jarred marinara sauce. Cook a few extra pasta shells to have on hand in case some tear during boiling.

January 2021

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学分:Chelsea Zimmer的Greg Dupree /vwin德赢ac米兰食物造型 / Claire Spollen的Prop Styleling

Recipe Summary

total:
1 hr 5 mins
积极的:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 预热烤箱至375°F。将3夸脱的水煮沸,在中高的大锅中煮沸。搅拌3汤匙盐,然后煮沸。添加面食壳;煮,偶尔搅拌,直到面食为Al Dente,大约8分钟。用冷水排干并冲洗;将外壳放在一边。

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  • 将腌料,卡拉布里安辣椒和茴香种子一起搅拌。调味盐调味。用烹饪喷雾剂喷13 x 9英寸玻璃或陶瓷烤盘;将调味料放入盘子中,放在一边。

  • Heat 2 tablespoons oil in a large skillet over medium; swirl to coat. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add kale, and toss to coat. Drizzle remaining 1/4 cup water over kale. Cover and cook until kale is tender, about 5 minutes, stirring once halfway through cook time. Add artichoke hearts; cook, uncovered, stirring occasionally, until warmed, about 2 minutes. Remove from heat.

  • Combine beans, spreadable cheese, and remaining 2 tablespoons oil in a food processor; process until smooth and creamy, about 45 seconds, stopping to scrape down sides as needed. Add bean mixture to kale mixture, and stir until well combined. Season with salt to taste.

  • Spoon bean mixture evenly into cooked pasta shells (about 3 tablespoons per shell). Arrange shells on marinara mixture, and sprinkle evenly with provolone. Bake, uncovered, in preheated oven until provolone melts and sauce is bubbly, about 20 minutes. Increase oven temperature to high broil, and broil until cheese begins to brown, 1 to 3 minutes. Serve hot.

提前

面食壳可以提前2天塞满,并存放在冰箱中。烘烤前让贝壳达到室温。

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