Ingredients
1 pints Ricotta Cheese
50 Pepperoni Slices
1 Egg
Method
Sources
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Recipe1M+
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
French-engineered grinding mechanism — lifetime pepper mill
Individual cups for perfectly shaped poached eggs
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
French-engineered grinding mechanism — lifetime pepper mill
Individual cups for perfectly shaped poached eggs
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11x7 cake pan or corning ware dishes work as well. preheat oven to 375. mix all your shredded cheese together with the ricotta going in last of the mix boil shells in 5 qt pot. (lay tinfoil on the counter near where you are boiling the shells.) drain and rinse shells throughly and let cool for about 15 minutes. place empty shells on tin foil and prepare to stuff. take pepperoni and place in each shell take egg and mix into the cheese. (this is very messy may want to wear latex gloves) stuff each shell so you can barely close it with the cheese mixture and place in cake pan. once the pan is full i take the marinara and dump it into a bowl to season it to my taste. i use oregano, italian seasoning, basil, thyme, garlic powder, & onion powder. once seasoned to your liking spread over top of shells. bake covered 45 minutes at 375.