Mozzarella & Pecorino Romano “Stacked” Shells with Beef, Carrots and Celery

Categories: Comfort Food | GuestRecipe | Interesting | Pasta | Pork/Beef/etc | Starters & Appetizers | What's for Dinner

[3 May 2012 | Recipe By | 0 Comment(s) ]
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Mozzarella & Pecorino Romano “Stacked” Shells with Beef, Carrots and Celery

I’m known for never making the obvious and never doing the same thing everyone else does. I try to get creative every time I cook and this recipe is no exception. I started cooking without a game plan — I simply started to chop up a few veggies and let the rest happen naturally. It’s a bit scary to cook this way, but sometimes the stars align and this is the beautiful and delicious end result.

Special Instructions: Creates 8 individual “Stacked” Shells, Perfect as a hearty appetizer to share or as an entree.

Ingredients:
3/4 pounds Ground Beef
4 Celery stalks – chopped
1 cup chopped Carrots
2 cloves of Garlic – crushed
1/2 cup White Wine
1/2 cup of Cream
8 ounces whole wheat Baby Pasta Shells
2 cups shredded Pecorino Romano Cheese
2 pounds Mozzarella – finely chopped with the aid of a Cuisinart
2 Eggs – whisked
Salt & Pepper to taste
Non-stick cooking spray
Large cooking pot
8 Baking Rings (2″ tall x 3.5″ in diameter)
large Baking Sheet
Parchment Paper

Instructions:

Preheat oven to 375 degrees.
Prepare pasta according to package directions. Cook until al dente, drain and set aside.
Brown ground beef in a large pot over medium heat.
Once beef is browned, add in garlic, celery, carrots, wine and cream and mix well.
Continue cooking and mixing for approximately 15 minutes or until celery and carrots have softened and liquids have reduced.
Lightly salt and pepper to taste, then remove from heat.
Combine beef mixture with pasta in a large mixing bowl.
Add in cheeses and eggs and mix ingredients well.
Line baking sheet with parchment paper and lay baking rings on top.
Lightly spray the insides of the baking rings to prevent sticking.
Evenly divide cheese/beef/pasta mixture into the 8 rings and gently press down to create flat-top surfaces.
Bake for 25 minutes, remove from oven and let cool for about 3-5 minutes before serving.
Run a sharp knife along the inside of each ring to release pasta “stack”.

About Me: I creatively cook, often not following a recipe but just “winging it” and creating based on whatever is left in the fridge or pantry or whatever I’m feeling at the moment. My goal is to inspire people to cook in their kitchens and take a chance — be creative and try something new.

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Link to Recipe: Mozzarella & Pecorino Romano “Stacked” Shells with Beef, Carrots and Celery

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Food guy who loves to creatively cook and inspire others to do the same in their kitchen!

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