stuffed shells?

On Mar 2, 1:05?am, Andy wrote:
Sometimes it works, but for certain stores, you can only get shop
their zipcode if they have delivery service. Last September, I went to
Colorado. I found addresses for plenty of Safeway stores there, but
there wa sno delivery service in the area I would be in. Fortunately,
my cousin lives there, so I was able to ask them to look for the pop
I drink in a 6 pack. We only started getting them last year in our
area, and they are a lot cheaper than buying singles. I wanted to buy
some there so I wouldn't have to bring so much with me on the trip.
 
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news:66d71111-7ae5-4924-902c-e31f7fdaf175@t15g2000prt.googlegroups.com...
On Mar 1, 12:40 am, Sqwertz wrote:


LOL. I never thought of that. I just want something big enough that I
can shove the cheese inside. Ravioli and tortellini and have too much
noodle and not enough cheese.

---

When I lived in CA, I bought some fresh Ravioli that had super thin pasta.
You could pretty much see through it. It was very good but I don't remember
the brand and I haven't seen it anywhere else.

Maybe that's what I dislike about Tortellini. I like the idea of them, but
then when I eat them, I don't like them.
 
On Mar 2, 2:07?pm, sf wrote:

I went ahead and bought the jumbo (I'd call them medium), and put one
next to one of the frozen ones I have. The jumbo is half the size of
the frozen one.

I think I can make them work. The meal should taste about the same. It
will just be a lot of smaller shells rather than 2-3 larger shells.
 
On Feb 28, 11:03?pm, "[email protected]"
wrote:

i don't understand. All of my local supermarkets sell large empty
shell-shaped dried pasta which one would boil until just beginning to
get tender then stuff with a mixture of whatever you like and baked.
Surely Safeway carries Ronzoni dried pasta? Or San Giorgio? Or
Creamettes? Or a store brand? Or Barilla?

http://pasta-products-ronzoni.newworldpasta.com/pasta_products.cfm?navCatId=24
http://pasta-products-sangiorgio.newworldpasta.com/pasta_products.cfm?navCatId=28
http://www.barillaus.com/Products/11/jumbo-shells.aspx
 
On Sun, 06 Mar 2011 08:13:17 -0800, Dan Abel wrote:


I haven't done rolled them up and stood them on end in a long time.
It's a pretty presentation.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
In article
,
"[email protected]" wrote:


I don't think so. Pasta shells aren't just used for stuffing. We like
the small shells in mac'n'cheese recipes. We use the medium shells
often for vegetable soup. A small spoonful of soup would have several
things on it, including one or two shells. I'm not so sure that even
the large shells can be reasonably stuffed.


Please give us a report, including how big your "jumbo" shells are
compared to the frozen ones, once cooked and stuffed. I haven't made
them in years, but I remember them swelling quite a bit after cooking.

--
Dan Abel
Petaluma, California USA
[email protected]
 
On Sun, 10 Apr 2011 10:38:32 +0000, spurmsperm
wrote:


Have you ever stuffed Lumaconi?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
"Catmandy (Sheryl)" wrote:



I bought San Giorgio brand jumbo shells.

The under-cooking was a great tip so they don't tear while filling.

The first time I made them, I under-filled them and the shells curled up
and looked pretty sickly. Ever since, I'd fill them to overflowing!!!

I haven't made them in years. They're so rich and fattening (three
cheese version)!

Andy
 
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