Tuffy Russo's Ricotta-Stuffed Shells

Meal • Á La Carte Pan

w/ Sixteen Brick garlic bread & pizzeria salad

SERVES 4 • OVEN • 65 MINUTES

instructions

• Step 1

  Preheat the oven to 400º & prepare to cook on the middle rack. While the oven is preheating, unpack all your "mise en place" (ingredients). Remove the plastic lid & temper your pan of shells on the counter for 10 minutes before cooking.
  
  

• Step 2

  Place the foil-covered pan of shells on a sheet tray on the middle rack in the oven for 30 minutes. Remove from the oven & carefully remove the foil.
  
  

• Step 3

  Raise the oven temperature to 425º. Place the uncovered shells back in the oven on the sheet tray along with the foil-wrapped garlic bread. Cook both for 15 minutes. You know your oven best; cook times may vary, but you're looking for the cheese on the shells to be golden brown. Remove shells & garlic bread from the oven & carefully remove the foil from the garlic bread. Let the garlic bread cool & the shells rest for 10 minutes.
  
  

• Step 4

  While your pan of shells is resting, grab a large bowl for the salad. Place all the salad greens & shaved veggies into the bowl & pour Italian dressing over the mix. Gently toss until the greens are thoroughly coated.
  
  

• Step 5

  Top the shells with parmigiano & served with warm sliced garlic bread & finished pizzeria salad. Enjoy!

• Á La Carte Pan Instructions

  Preheat the oven to 400° & prepare to cook on the middle rack. Temper pan for 10 minutes on the counter. Remove plastic lid & place foil-covered pan on a sheet tray in the oven for 30 minutes. Turn oven up to 425° & remove foil. Bake uncovered for another 15 minutes or until cheese is golden brown. Let rest for 10 minutes. Garnish with parmigiano before serving.