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Hobbies & Interests
Hunting & Fishing
"Official" Wild Game Cooking Pic and Recipe Thread
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<blockquote data-quote="Coded-Dude" data-source="post: 2284242" data-attributes="member: 16918"><p>Stuffed shells with some wild boar from California(the fresh crab legs were good too).</p><p></p><p><img src="https://lh5.googleusercontent.com/-Onlk6NRI418/UWIWjiXFAzI/AAAAAAAACMs/wkD8qL5nGKI/w355-h593-no/IMAG0166.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p><img src="https://lh6.googleusercontent.com/-VRG7cyN_kC0/UWIWqTVH-0I/AAAAAAAACNU/7QgfXsrshyA/w978-h585-no/IMAG0169.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>1 package(s) (12-ounce) jumbo pasta shells (about 36 shells)</p><p>2 tablespoon(s) olive oil</p><p>3/4 pound(s) bulk sweet Italian sausage (I usually use spicy italian, but this time I just used boar sausage).</p><p>2 clove(s) garlic, minced</p><p>1 large egg</p><p>1 container(s) (15-ounce) whole or part-skim ricotta cheese</p><p>1 box(es) (9-ounce) frozen chopped spinach, thawed, squeezed dry (I use fresh spinach here instead of frozen)</p><p>3/4 cup(s) grated Parmesan cheese</p><p>4 ounce(s) fresh mozzarella, grated</p><p>1/2 teaspoon(s) kosher salt</p><p>1/2 teaspoon(s) freshly ground pepper</p><p>1 jar(s) (32-ounce) tomato sauce with basil</p><p></p><p></p><p>Directions</p><p>Bring a large pot of salted water to a boil; add pasta shells and cook according to package instructions. Drain in a colander; rinse under cold water to stop the cooking. Drain shells on paper towels.</p><p></p><p>Heat oil in a large skillet on medium-high heat; Add sausage, breaking up into smaller bits with a wooden spoon. Cook, stirring frequently, until sausage is no longer pink, about 5 minutes. Add garlic and cook 1 minute longer. Remove pan from heat.</p><p></p><p>Beat egg lightly in a large bowl; stir in ricotta, spinach, 1/2 cup of the Parmesan cheese, mozzarella, salt, pepper, and the cooled sausage mixture until blended. Fill pasta shells with mixture.</p><p></p><p>Heat oven to 350 degrees F. Spread 1 cup of the tomato sauce over the bottom of a 3-quart baking dish. Arrange stuffed shells in dish. Spread remaining tomato sauce over pasta shells. Cover dish with foil; bake for 30 minutes, until hot and bubbling. Remove foil; sprinkle with remaining Parmesan cheese. Bake uncovered for 10 minutes longer.</p><p></p><p>*Sometimes I will also slice up some pepperoni and cook it with the sausage. This dish is a crowd favorite anytime I cook it.</p></blockquote><p></p>
[QUOTE="Coded-Dude, post: 2284242, member: 16918"] Stuffed shells with some wild boar from California(the fresh crab legs were good too). [IMG]https://lh5.googleusercontent.com/-Onlk6NRI418/UWIWjiXFAzI/AAAAAAAACMs/wkD8qL5nGKI/w355-h593-no/IMAG0166.jpg[/IMG] [IMG]https://lh6.googleusercontent.com/-VRG7cyN_kC0/UWIWqTVH-0I/AAAAAAAACNU/7QgfXsrshyA/w978-h585-no/IMAG0169.jpg[/IMG] 1 package(s) (12-ounce) jumbo pasta shells (about 36 shells) 2 tablespoon(s) olive oil 3/4 pound(s) bulk sweet Italian sausage (I usually use spicy italian, but this time I just used boar sausage). 2 clove(s) garlic, minced 1 large egg 1 container(s) (15-ounce) whole or part-skim ricotta cheese 1 box(es) (9-ounce) frozen chopped spinach, thawed, squeezed dry (I use fresh spinach here instead of frozen) 3/4 cup(s) grated Parmesan cheese 4 ounce(s) fresh mozzarella, grated 1/2 teaspoon(s) kosher salt 1/2 teaspoon(s) freshly ground pepper 1 jar(s) (32-ounce) tomato sauce with basil Directions Bring a large pot of salted water to a boil; add pasta shells and cook according to package instructions. Drain in a colander; rinse under cold water to stop the cooking. Drain shells on paper towels. Heat oil in a large skillet on medium-high heat; Add sausage, breaking up into smaller bits with a wooden spoon. Cook, stirring frequently, until sausage is no longer pink, about 5 minutes. Add garlic and cook 1 minute longer. Remove pan from heat. Beat egg lightly in a large bowl; stir in ricotta, spinach, 1/2 cup of the Parmesan cheese, mozzarella, salt, pepper, and the cooled sausage mixture until blended. Fill pasta shells with mixture. Heat oven to 350 degrees F. Spread 1 cup of the tomato sauce over the bottom of a 3-quart baking dish. Arrange stuffed shells in dish. Spread remaining tomato sauce over pasta shells. Cover dish with foil; bake for 30 minutes, until hot and bubbling. Remove foil; sprinkle with remaining Parmesan cheese. Bake uncovered for 10 minutes longer. *Sometimes I will also slice up some pepperoni and cook it with the sausage. This dish is a crowd favorite anytime I cook it. [/QUOTE]
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