Gorgonzola cheese and walnuts add a rich flavor to these stuffed shells. The shells will last several days in the refrigerator and can be frozen. The secret to this sauce is the grated orange rind (zest). To get the most flavor, grate the rind directly over the sauce; the spray will be captured in the sauce. Freeze the sauce separately from the shells to keep them from becoming soggy.
This meal contains 616 calories per serving, with 28 percent of the calories from fat.
Bring a large pot filled with 3 to 4 quarts water to a boil. Add shells and boil 10 minutes. Place tomatoes, onion, and garlic in a medium-sized saucepan. Grate orange zest over sauce. Simmer, covered, 10 minutes. Taste and add sugar, if needed. Add salt and pepper to taste. To make the stuffing, mix together ricotta, gorgonzola, parsley, and walnuts. Drain shells in a colander and let cool a few minutes.
Fill each shell with stuffing and place in a 13 x 9-inch ovenproof serving dish or on a baking tray in a single layer. Spoon sauce over top and sprinkle with pecorino cheese. Place in broiler 5 minutes. Remove and cover with aluminum foil until you are ready to serve.
Preheat boiler. Line a baking tray with aluminum foil. Mix water, olive oil, garlic, and rosemary together in a small bowl. Add zucchini and toss to combine. Spoon zucchini and sauce in one layer on baking tray. Place in broiler about 5 inches from heat. Cook 5 minutes. Add salt and pepper to taste. Remove and serve with stuffed shells.
Vegetarian Dinner in Minutes
by Linda Gassenheimer
Chronicle Books, $16.95 paperback
144 pages; March 8, 1998
Reprinted by permission.
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