R: for the bread machine

[piratesmate]

Last night I finally got around to making this recipe in the bread machine. It was soooo good!

Italian Bread Pull Aparts

3¾ c flour
¾ c water
2 ¼ tsp yeast
½ c milk
2 Tbl sugar
2 Tbl vegetable oil
1 tsp salt
1 egg

Use dough setting on bread machine. When ready, turn on floured surface. Gently roll or stretch dough into 20” rope – divide into 16 pieces. Roll each piece into a small ball.

Italian Seasoning
6 tsp melted butter
2/3 c grated parmesan
1½ tsp Italian seasoning

Roll each piece in melted butter, then Italian seasoning mix. Layer coated balls in greased 2½ quart casserole. Cover and let rise in warm place until doubled (~ 30 min). Bake 30-35 minutes or until brown.

[NOTE: I thought the pieces looked too large, so I divided them again & had 32 pieces. I don't know that I would have wanted them the original size. The end result was still on the large side.]

Deb

 

[Tiggerkeeper]

Deb, that's perfect! We are having stuffed shells tonight and I wanted to make bread! I figured the bread machine was my only option today since I've been so busy! Thanks for the recipe!

Melissa

 

[Tiggerkeeper]

These are great! Now, if I can only keep DD out of them!

Melissa

 

[piratesmate]

I'm glad you liked them Melissa!

Now, I have a question for you. . . do you boil the shells before filling them, or do you stuff them "hard"? I've heard you can do it either way.

I haven't done shells for ~22years (since DS was born, actually) because they're too labor intensive. However, you've made me hungry for them. Care to share your recipe, as well as method?

Thanks!

Deb

 

[Tiggerkeeper]

I usually boil them for about 3 minutes then stuff and freeze. When I cook them I usually don't thaw them just increase baking time. Because they are soooo labor intensive I usually do large batches at a time then freeze so I don't have to do them often!
They freeze like a dream!

The recipe is for a freezer session you can scale it down.


Suzy and Libby's Stuffed Shells

4 pkg. Large pasta shells
24 oz. lowfat cottage cheese
16 oz. lowfat ricotta cheese
6 oz. parmesan cheese - grated
8 oz. mozzarella cheese - shredded
6 eggs
16 oz. plain low-fat yogurt
1/2 C fresh parsley - minced
1 T minced garlic - I use more we love garlic
2 tsp salt
2 tsp white pepper
2 T Italian seasoning

On serving day top shells with your favorite spaghetti sauce.
-------------------
Add all the ingredients together and stuff your partially cooked shells.

If freezing, only cook pasta 1/3 of the time recommended on box.
I put the cheese mixture in pastry bag or freezer ziploc bag with one tip cut off to fill the shells. That makes it a little easier to fill them. Then freeze in bags as to the size of the meal you want. I usually allow four to five shells for my bunch when served with salad and bread.

Thawed shells: Bake at 350F 30 minutes Can be thawed in microwave.

Frozen shells: Bake at 350F 60 minutes

I got this recipe from one of the OAMC sites I can't remember which one.

Melissa