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Jumbo Shells stuffed with Swiss chard and artichokes

6/1/2021

23 Comments

 
It has been six months since I last posted. My blog's face lift took longer than planned. It is still not finished so please bear with me. All your wonderful comments are archived in my old blog but I hope that one day I will be able to retrieve them and put them back on this new version of my blog.
Stuffed Jumbo Shells with Swiss Chard and Artichokes
As cooking is my passion, it also sparks my interest in food magazines. I miss Gourmet, but there are still some other good ones around, one of them being Food & Wine. I always find something that interests me in this magazine. This years January issue had one recipe that caught my attention and I knew I had to try it. The recipe was kale and artichoke stuffed pasta shells. The author, Anne Taylor Pittman, wrote a wonderful introduction describing her love for spinach-artichoke dip when she was a high school student. With that in mind, she created this dish.
Stuffed Jumbo Shells with Swiss Chard and Artichokes
I changed the recipe a bit and used Swiss chard instead of kale, because I still  had  some in my garden. Feel free to use spinach or kale. I think all of these greens will work just fine. Another reason why I like this recipe is because it hides vegetables in the stuffing and that’s a good way to feed them to my husband.  I made some changes the second time by increasing the number of pasta shells from 16 to 20. Figure about 3 shells per serving, 4-5 if you don’t serve a protein with it. The first time I used 1 tsp of Sriracha instead Calabrian Chile sauce. If you don’t like heat, you can omit the hot sauce. Do not omit the crushed fennel seed, as it adds extra flavor to the sauce and it is good for your digestion. I served these stuffed pasta shells with either a duck breast, sage & prosciutto chicken saltimbocca, or a steak. It’s a perfectly fine as a vegetarian dish by itself. I microwaved the leftover shells the next day, and they were delicious. 

Stuffed Jumbo Shells with Swiss Chard and Artichokes
Stuffed Jumbo Shells with Swiss Chard and Artichokes
Stuffed Jumbo Shells with Swiss Chard and Artichokes
Stuffed Jumbo Shells with Swiss Chard and Artichokes
Print the recipe

 recipe for Jumbo shells stuffed with Swiss chard and Artichokes 


This recipe makes about 8 servings
 Use a  13 x 9-inch baking dish or two smaller ones 

Ingredients :

16-20 uncooked jumbo shells (about 7 ounces)
2 cups or more of marinara sauce 
1 tsp Calabrian Chile sauce or Sriracha sauce
1 tsp fennel seeds
cooking spray
¼ cup olive oil
4 cloves garlic
About 5-6 cups Swiss chard, kale, or spinach
1 (12-oz) marinated artichoke hearts 
1 can (15.5 -oz) cannelloni beans 
1 (5.2-oz.) Boursin cheese
4 oz. shredded provolone or Swiss cheese 
Salt and pepper to taste

Instructions:

The Pasta
Heat a large kettle of water to boil, season with 3 TBS of salt. Pasta water has to taste like ocean water. Add the shells to the boiling water and cook for about 9 minutes, stirring occasionally. You don’t want the shells fully cooked because you will bake them once they are stuffed. Drain the shells and rinse them with cold water. Spread the shells on a paper towel to prevent them from sticking together. Then cool them. 

The Sauce
Spray the baking dish with oil. Coarsely grind the fennel seeds with a mortar and pestle. Mix the marinara sauce with the fennel and hot sauce. Season with salt and pepper. Spread the  sauce in the baking dish. I added more sauce than the original recipe called for.

Filling and finishing the dish
Preheat the oven to 375 degrees Fahrenheit.
Chop the garlic very fine. Wash the chard, removing the stems, and chop it coarsely. Heat 2 tsp olive oil in a large frying pan with a lid. Add the garlic and sauté it for 30 seconds. Add the chard and stir, adding ¼ cup of water. Cover and cook for a few minutes until the chard is tender. Add the coarsely chopped artichoke hearts and heat uncovered for a couple of minutes. Remove from heat and cool the mixture.

Rinse and drain the beans, mix them with the Boursin cheese and 2 TBS of olive oil in a food processor and process until smooth. Stir the bean and vegetable mixture together until combined. Season with salt and pepper.
​
Carefully spoon the bean and cheese mixture into the shells and arrange them in the baking dish with the tomato sauce. Sprinkle the cheese over the shells and bake uncovered in a preheated oven for about 20 minutes. The cheese needs to melt and sauce should be bubbling. Increase the heat to a high broil, and broil until cheese begins to brown.
​
​Guten Appetit!
Here is a link to the original recipe 
Recipe by Ann Taylor Pittman in Food & Wine 
Posted by ©Sunnycovechef.com

Stuffed Jumbo Shells with Swiss Chard and Artichokes

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23 Comments
Fred
6/11/2021 12:55:04 pm

Cute! Shells were delicious. It was hard to stop eating them. Real comfort food for adults.

Reply
Gerlinde
6/11/2021 12:56:33 pm

Thanks Fred, I think children would like them also.

Reply
SippitySup
6/11/2021 01:13:10 pm

Those veggies are indeed hidden (beautifully) in plain sight. Speaking of ‘sites’ I love your new look. GREG

Reply
Gerlinde
6/11/2021 03:04:52 pm

ThanksGreg, I appreciate your feedback. Coming from you means a lot to me.

Reply
John / Kitchen Riffs link
6/11/2021 04:48:30 pm

The new blog design looks great! That's a lot of work -- kudos for the effort I know you put in. And what a recipe to kick off the new blog! I always prefer Swiss chard to kale when it comes to stuffing any kind of pasta -- just think the flavor works better. This is a delightful recipe -- thanks.

Reply
Gerlinde
6/12/2021 07:38:48 am

Thanks John, a local web designer did most of the work on my blog. I like Swiss chard and it does well in my little garden. I am planting some more today.

Reply
Andrea link
6/12/2021 11:38:14 am

Dear Gerlinde, what a wonderful recipe - love pasta, Swiss chard and artichokes - what a fabulous recipe to re-start your blogging adventure!
Ganz liebe Gruesse aus dem sonnigen Bonn!
Andrea

Reply
Gerlinde
6/12/2021 09:22:30 pm

Thank you Andrea vor your kind comment. I hope to go to Germany soon.

Reply
Karen (Back Road Journal) link
6/13/2021 10:48:53 am

While you have certainly been missed, from the looks of your new updated site the wait was worth it. It looks great as does your stuffed shells. While I use lots of cannelloni beans in recipes, I never would have thought to add them to this recipe...I'm sure the shells are delicious.

Reply
Gerlinde
6/13/2021 08:05:51 pm

Thank you Karen, I appreciate the feedback. My blog still needs a little bit of work and I have to get used to the new layout.

Reply
Adrianne
6/13/2021 12:40:11 pm

These shells are absolutely amazing! I hope to serve them at my wedding in February.

Reply
Gerlinde
6/13/2021 08:02:14 pm

Adrienne, we will come up with a good menu for your wedding.

Reply
Healthy World Cuisine link
6/15/2021 05:23:59 am

Love the new website Gerlinde! So bright and easier to navigate in. Did you put all of your recipes in a recipe card? That takes forever, especially when you have so many. These delicious baked shells are certain to be on our meal plan soon.

Reply
Gerlinde
6/15/2021 03:23:41 pm

Thanks for the positive feedback. I had a web designer pull my pages together. I have a Weebly website and didn’t want to change that. It took a long time and it is still not finished.
I remember when you changed your website.

Reply
Healthy World Cuisine link
6/27/2021 04:52:47 am

I know it takes a long time to do an overhaul. I have actually done 2 complete overhauls since that time. Making things easier for the reader is always a priority for us. Well done and take care.

Jeff the Chef link
6/15/2021 06:56:52 am

Your shells look great! I love to find ways to work different sorts of greens into my diet, and don't eat a lot of Swiss chard. So thanks! And I, like you, miss the food magazines I used to read. Some of them have migrated to online versions, but I don't think those versions are as useful somehow.

Reply
Gerlinde
6/15/2021 03:25:17 pm

Sunset, my favorite magazine, is online and I don’t like . It takes some time getting used to it. Thanks for the comment Jeff.

Reply
Pamela link
6/28/2021 07:41:01 am

HI! I love your new website. I wrote comments the last couple of months in your old website but not sure you ever saw them. I've just printed out this recipe as I LOVE spinach and pasta and these stuffed shells look amazing. I just signed up for this blog again because I wasn't getting any notifications of new posts. Hope it all works now!

Reply
Gerlinde
6/30/2021 03:32:30 pm

Pam, thanks for your patience , I am trying to straighten out some of the issues I have with this new version of my blog. I rather be cooking! I really like this recipe, it's tasty and filling.

Reply
Liz
7/3/2021 04:48:33 am

Your blog update looks terrific!!! As do these cheesy pasta shells! Congratulations. xo

Reply
Gerlinde
7/5/2021 10:50:08 pm

Thank you Liz, I am getting used to it.

Reply
Jean | Delightful Repast link
7/19/2021 03:17:08 pm

Gerlinde, this sounds wonderful! Wish I'd planted some Swiss chard this year. But I can pick some up at the farmers market. Your blog looks gorgeous!

Reply
Gerlinde
7/20/2021 06:13:05 am

You could try this with spinach or kale. The blog still needs some work. Thanks for commenting.

Reply



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    WELCOME TO SUNNY COVE CHEF

    Thank you for visiting my blog.  My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.

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