(homemade or purchased)
2 - 3
tablespoons freshly grated Reggiano
Parmesan cheese
Cooking spray
In a 5-quart stockpot, cook the pasta
shells in boiling salted water according
to package instructions. (Cook extra
shells in case of breakage.) Drain, rinse
and set aside on a sheet pan lined with
plastic wrap.
In an 8-inch skillet, heat the oil over
medium heat. Add the onion, garlic and
herbs; cook until softened and fragrant,
2 to 3 minutes. Transfer to a medium
(3-quart) bowl and allow to cool for 5
minutes. Place the thawed spinach in
a clean kitchen towel and squeeze the
liquid from the spinach; discard the
liquid (you will have about 3/4 cup
chopped spinach).
Add the spinach, ricotta, feta and
pepper to the onion mixture in the bowl.
Mix on speed 2 for 30 seconds, then
increase to speed 4 and mix for
1-1/2 minutes.
Stuff each cooked shell with about 1-1/2
tablespoons of the spinach mixture.
Preheat oven to 375° F. Lightly coat a
13 x 9 x 2-inch (or equivalent) baking
dish with cooking spray. Spoon 1 cup of
the tomato sauce into the dish and
spread evenly in the bottom. Arrange
the shells, open side up. Spoon an
additional 2 cups of the sauce evenly
over the shells. Cover loosely with foil
and bake in the preheated 375° F oven
for 30 to 35 minutes, until hot and bub-
bly. Remove from oven and sprinkle
with Parmesan. Let rest 5 minutes
before serving.
Nutritional information per serving:
Calories 452 (37% from fat) • carb. 51g • pro. 16g •
fat 18g • sat. fat 8g • chol. 49mg • sod 821mg •
calc. 458mg • fiber 3g
Tip: Measure out filling using an ice cream
scoop—it is 1-3/5 tablespoons, just the per-
fect amount to fill each jumbo shell.
Three Cheese Soufflé
Full of rich, cheese flavor, this soufflé makes
a wonderful supper or brunch.
Preparation: 25 – 30 minutes, plus baking time.
Makes 8 servings
Unsalted butter for dish
1/2
cup grated Reggiano Parmesan
cheese, divided
1/4
cup unsalted butter
5
tablespoons all-purpose flour
1-1/4 cups evaporated fat-free milk
(not reconstituted)
1/4
cup dry white vermouth
pinch cayenne
pinch freshly ground nutmeg
6
large egg yolks
3/4
cup grated imported Gruyère cheese
1/2
cup grated sharp white
cheddar cheese
1
teaspoon kosher salt
1/4
teaspoon freshly ground pepper
8
large egg whites
1/4
teaspoon cream of tartar
Arrange rack in lower third of oven; pre-
heat oven to 400° F. Generously butter
a 10-cup soufflé dish (you may also use
eight 1-1/4 cup individual soufflé dish-
es), and sprinkle with half the
Parmesan.
Melt butter in a 2-3/4 quart saucepan
over medium heat. Stir in flour and cook
stirring constantly without browning,
until the mixture bubbles, about
1 minute. Slowly whisk in milk, then
wine. Cook until thickened, whisking
constantly, about 2 to 3 minutes; stir in
cayenne and nutmeg. Remove from
heat and transfer to a large bowl.
Combine yolks, salt and pepper in a
small bowl, insert standard beaters, and
mix on Speed 1 until smooth, 30 sec-
onds. While mixing on speed 1, add
yolk mixture to sauce all at once and
mix until well blended, 20 seconds. Stir
in cheeses on speed 1, 20 seconds.
Place egg whites and cream of tartar in
a large stainless or glass mixing bowl.
Using the chef’s whisk, beat on speed 7
until stiff peaks form, about 2-1/2 min-
utes. Use a rubber spatula to stir 1 cup
of the beaten egg whites into the
cheese sauce, then gently fold the
remaining egg whites into the mixture,
1/3 at a time. Gently spoon the soufflé
mixture into the prepared dish(es).
Smooth over the top. Place in the hot
400° F oven and immediately reduce
the heat to 375° F. Bake the soufflé
until puffed and golden, about 45 to 50
minutes for the large soufflé and 25 to
30 minutes for individual soufflés. The
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