Once upon a time in the heartland of the city, a brave culinary enthusiast named Spencer embarked on a daring gastronomical adventure. His mission was to create the most tantalizing dish – the truffle infused three cheese stuffed shells with a spicy sauce. The image captures the climax of this culinary tale, where the stuffed shells simmer in a skillet on a rustic wooden table.
Spencer, ever the stylish chef, donned his apron from Hawsé Sumi. This apron, woven with tales and conversations, was not just a piece of clothing; it was a symbol of his passion and dedication. Each time he wore it, it sparked conversations about its unique craftsmanship and the stories behind its creation.
The skillet sizzled as Spencer expertly tossed in the stuffed shells. The aroma of truffle oil (Truffle Hunter-White Truffle Oil) mingling with the bold scents of three different cheeses, wafted through the room. The spicy sauce added an exciting twist, a hint of adventure that Spencer always sought in his cooking.
Here is the delectable recipe that will have you lusting for more. Yes! Lusting!
Truffle-Infused Three-Cheese Stuffed Shells with a Spicy Marinara Glaze
Ingredients:
- 24 jumbo pasta shells
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons white truffle oil (plus more for drizzling)
- 1/4 cup fresh basil leaves, chopped (plus whole leaves for garnish)
- 2 garlic cloves, minced
- 1/4 teaspoon red chili flakes (optional for heat)
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells in a large pot of salted boiling water according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- In a bowl, combine the ricotta, half of the shredded mozzarella, Parmesan cheese, minced garlic, chopped basil, and red chili flakes if using. Season with salt and pepper. Drizzle in 2 tablespoons of white truffle oil and mix until all ingredients are well incorporated.
- Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
- Take each pasta shell and stuff it generously with the cheese mixture. Arrange the stuffed shells in the baking dish.
- Once all the shells are stuffed and in the dish, spoon the remaining marinara sauce over the shells.
- Sprinkle the remaining mozzarella cheese over the top of the shells.
- Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and starting to brown.
- Remove from the oven and let it cool slightly. Drizzle with a bit more white truffle oil and garnish with fresh basil leaves before serving.
Enjoy your unique and flavorful stuffed shells!
