Name: Taco Stuffed Shells (Elevated)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 box Jumbo Pasta Shells; 8 oz Maine Lobster Meat-cooked and chopped; 4 oz Spanish Chorizo-removed from casing and crumbled; 1 cup Whole Milk Ricotta Cheese; 1/4 cup Parmesan Cheese-grated; 1 Egg-lightly beaten; 1 tbsp Fresh Parsley-chopped; 1/4 tsp Nutmeg-ground; 2 cups Heavy Cream; 1/4 tsp Saffron Threads; 2 tbsp Dry White Wine; 2 tbsp Butter; 1 Shallot-minced; As needed Fresh Chives-chopped

Recipe tier

Shells
1 box 450 g Jumbo Pasta Shells
Lobster & Chorizo Filling
8 oz 225 g Maine Lobster Meat-cooked and chopped
4 oz 115 g Spanish Chorizo-removed from casing and crumbled
1 cup 240 g Whole Milk Ricotta Cheese
1/4 cup 60 g Parmesan Cheese-grated
1 1 Egg-lightly beaten
1 tbsp 15 mL Fresh Parsley-chopped
1/4 tsp 1.25 mL Nutmeg-ground
Saffron Cream Sauce
2 cups 480 mL Heavy Cream
1/4 tsp 0.6 g Saffron Threads
2 tbsp 30 mL Dry White Wine
2 tbsp 30 g Butter
1 1 Shallot-minced
Garnish
As needed As needed Fresh Chives-chopped

Equipment

Large pot
Saucepan
Baking dish
Mixing bowl

Instructions

🎙️ Cook with voice coach

Cook Shells according to package directions. Drain and set aside.
Bloom Saffron Threads in 2 tablespoons of warm water for 10 minutes.
In a saucepan, melt Butter over medium heat. Sauté Shallot until translucent, about 3 minutes.
Deglaze with White Wine and cook until reduced by half.
Add Heavy Cream and Saffron Threads with their soaking liquid. Bring to a simmer and cook for 15 minutes, stirring occasionally, until slightly thickened.
In a bowl, combine Lobster Meat, Chorizo, Ricotta Cheese, Parmesan Cheese, Egg, Parsley, and Nutmeg. Mix well.
Spoon Lobster & Chorizo Filling into cooked Shells.
Arrange filled Shells in a baking dish.
Pour Saffron Cream Sauce over the Shells.
Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until heated through and bubbly.
Garnish with Fresh Chives before serving.