cheesy salsa verde stuffed shells
This shit right here.
Today was weird. Today being Thursday the 18th, mind you, the day during which I write up this post. At work everyone seemed veiled by a screen of lethargy, myself included. I didn’t sleep great the night before thanks to being too warm most of the while, and perhaps an overactive brain didn’t help either. Several of my coworkers were grump lumps and also weren’t too motivated to be excellent at their jobs. I guess that shit’s contagious, even unconsciously. Some brand of vibe floating around that made everyone tired.
I’m always confused by the changes of energy from one day to the next, fitness or life energy or otherwise. One day you can thrive on activity and feel like bouncing to and fro without a second thought, while other days struggling upright seems the norm. Or, as is the case now, eating popcorn without throwing it across the floor. That’s kind of always an issue with me, though.
Off days are normal, even if they’re illogical. I tune in a lot with my own vibrations and those times where I’m less than excited for life can be interpreted a few ways. Sometimes I need to power through my doubt or lack of inspiration, other times I need to step back and give myself permission to rest. Sometimes you just need to suck, too. Just as long as the suckage doens’t drag out.
What doesn’t suck, though are Cheesy Salsa Verde Stuffed Shells. I love this dish. Fresh while remaining filling, and the homemade salsa verde is truly worth the extra couple steps. Really, most of the job is achieved via blender or food processor, all you need to do is man the appliances. Cooking is often a way for me to stay the blahs, and perhaps an experiment in your own kitchen will help, too. Stuffed shells, may I suggest?
Verde with Envy
Salsa verde has many interpretations across the culinary board. I use poblano as the peppery component, along with the traditional tomatillos, cilantro, onion, and lime. I also throw in some cumin for an extra pop.
To start, throw the peppers, tomatillos, onion (peeled), and garlic (unpeeled) on a big baking sheet and broil until everything has a nice char. You want the ’tillos and peps to be fucken black. Once that’s achieved, take everything out and throw the peppers alone in a sealed bag or covered bowl. These guys need to sweat so you can peel the skin off. Remove the garlic cloves from the wrappers, too, while you’re at it.
When the peppers are peeled and everything is cool enough to handle, chuck the components in a blender and whip until smooth. Adjust the salt and pepper as needed. Boom shakalaka. You have salsa verde!
Shell Shocked
I like to boil off the water for the pasta while the salsa verde shit is heating under the broiler. That way, during the cooling period, I can get the pasta cooked up and everything is more or less ready to assemble at the same time.
The ricotta filling is a simple but tasty mix of ricotta (obviously), more cilantro, and monterey jack cheese. Easy peasy lime squeezy.
I use my cast iron skillet as the vessel for the shells, but you can use a casserole dish or another large oven-safe device to hold the shells. Into whichever you choose, pour about half of the salsa verde and spread it around real good. Fill the shells with about a tablespoon of the ricotta blend and set them into the salsa’d pan or dish. You can squeesh them together pretty good, they’re not claustrophobic.
Pour the rest of the verde on top, throw on the rest of the jack cheese and some cheddar, and bake it up until bubbly and melty and smelling like a serious restaurant. Much nom. Very taste.
I serve these shells alone, I don’t think they need much adornment aside from some lime juice, extra cilantro, and a smattering of cotija (or feta) on top. You can throw in some grilled or baked chicken or fish as a protein if you’re feeling it. Sometimes I am, sometimes I’m not.
Like doing this whole life thing. But we do it anyway, right?
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
More pasta-bilities:
Tomato Basil Orzo Pasta with Burrata
Easy Broccoli Walnut Pesto Pasta
cheesy salsa verde stuffed shells
Ingredients
- 1 box jumbo shells
- 1 1/2 lb tomatillos, husked
- 2 poblano peppers
- 1 small onion, quartered
- 1 tsp cumin
- 4 cloves garlic, unpeeled
- 1 cup fresh cilantro, divided
- 1/4 cup lime juice
- 1 15-oz container whole milk ricotta
- 1 1/2 cups monterey jack cheese, shredded
- 1/2 cup sharp cheddar cheese, shredded
Instructions
- Heat broiler to high. Place the tomatillos, poblanos, onion, and garlic cloves on a large baking sheet. Broil for 8-10 minutes, turning 2-3 times, until the peppers and tomatillos are well charred on all sides. Remove from oven and place the peppers in a bag or covered bowl to sweat for 10 minutes, then peel and remove the seeds. Remove the garlic cloves from the wrappers.
- Add the tomatillos, poblanos, onion, garlic, 1/2 cup cilantro, lime juice, and a heavy pinch of salt and pepper to a food processor or blender. Whip until smooth. Taste and adjust seasonings as desired. This should make about 1 1/2 cups of salsa verde.
- Preheat oven to 400 degrees. Grease a 9 x 13 inch casserole dish, or a large oven-safe skillet.
- Bring a large pot of water to a boil. Cook the shells according to package directions. Drain.
- In a large bowl, combine the ricotta, the remaining 1/2 cup of cilantro, and 1 cup of monterey jack cheese.
- Pour 1/2 of the salsa verde on the bottom of the dish or skillet. Scoop about 1 tablespoon of the ricotta filling into each shell and nestle into the dish/skillet until all the filling and shells are used. Pour the remaining salsa verde overtop and sprinkle the remaining jack cheese and cheddar overtop.
- Bake the shells for 15-20 minutes until the cheese melts and bubbles. If desired, switch the broiler on for the last 2-3 minutes to brown the tops. Watch closely.
- Serve warm garnished with extra cilantro, lime, and crumbled cotija/feta, as desired.
