A couple of days over 55 Degrees (F) does not define a month.
Especially April in New England. Especially when its the coldest April on record for the region. Average temperature for the month: 48 Degrees (F)
There was snow in my backyard well into April.
So I am just saying – just because New Englanders think its time to break out the grill as soon as it hits 50 – there is still time for warm, comfort food.
Like the Italian stuffed shells I made the other day. (Freezing rain beating the windows while I cooked… Brrrrr)
A few little embellishments but really nothing too crazy. Pretty Traditional.
I did break up and saute a couple of Sweet Italian Sausages in a pan, added some frozen peas and a pinch of red pepper flakes before mixing it into (cool it first) the standard “ricotta-egg-parsley-parm cheese” mix. Boil your jumbo shells just to ‘al dente’ and once they have cooled a bit, stuff them with your mixture. Place them in a bath of red sauce (good quality jarred sauce is A-ok here) and bake covered at 375 degrees for about 30 mins. I like to pull mine out and remove the foil top, drizzle with a little EVOO and sprinkle with shredded Parmesan or Asigo and bake about 10 mins longer uncovered to get those crispy edges and the rich gooey cheese goodness.
Makes great leftovers and freezes beautifully.
(Leave out the sausage if you must – yes Holly I am talking to you 🙂 )