Page 89 - Whats The Vibe By Chef Bruja

Prep Time: 5 minutes Stuffed Shells

Co king Time: 45 minutes - 1 ho r

( Spinach,Gro nd ,Tu key

Se ving Size: 4 - 5
and Cheese )

Inst uctio s Ing edients

• First, you want to start by slicing off 1/4 of your green and red pepper, then dice them into squares.
• 1 pound ground turkey or ground beef. ( optional )
• Begin slicing a 1-inch thick cut from your onion and dice that up into small squares as well.
• 20 jumbo shells.
• Smash and mince your six garlic cloves.

• Begin to prep your cheeses for later. Start by shredding 1 cup smoked gouda and 1 cup sharp cheddar, and 1/2 cup • 1/4 cup diced green pepper.

Monterey Jack. • 1/4 cup diced red pepper.

• Grab your medium-sized pan and put your heat on medium to high. Put 2 tbsp of oil. Let that heat up, add to your
• 1/4 cup diced red onion.
chopped vegetables—Cook for 5 minutes before adding your meat.
• 6 minced garlic cloves. ( 2 tbsp )
• If you aren’t using meat, still cook your vegetables for the same amount of time, then skip the sauce instructions.
• 1 tbsp green seasoning/sofrito.
• While your meat cooks, you want to grab your medium-sized pot and place your heat on medium. Salt your water

generously, then add 1 tbsp/cube of chicken to flavor your water. If not, salt your water generously. This should take • 1 tbsp Better Than Bouillon beef base.

about 10 minutes to come to a boil. Place a lid on it to boil faster. Once it is bubbling vigorously, add your 2 cups / 4 • 3 tsp Worcestershire sauce.

servings of large shell pasta. Follow the box instructions.
• 1 1/2 tbsp Chef Bruja everything seasoning.
• Once your pasta is done, strain and pour cold water over them, so the noodles don’t stick together.
• 1 tbsp garlic powder.
• Add your meat to the pan and season with 1 tbsp of green seasoning/sofrito, 1 tbsp beef base, 3 tsp Worcestershire

sauce, 1 tbsp of Chef Bruja everything seasoning, 1 tsp of pepper, 1 tsp oregano, 1/2 tbsp garlic powder, and 1 tsp • 1 tbsp onion powder.

Franks red hot sauce. Now let that cook for about 25 - 35 minutes. You want to break up your meat finely with a • 1 tsp pepper.

spatula throughout it, so all the meat is chopped up and separated. • 1 tsp oregano.

• 1 tsp Franks Red hot sauce. ( optional )

Sauce • 2 tbsp extra virgin olive oil or whichever oil you pre-

fer.

• Now that your meat is done, you can add your 1/2 can or 1 cup of tomato sauce, whichever one you preferred

and mixed that together.

• Mix that, let it melt, and add your 1/2 bunch of washed spinach. Ing edients fo

• Let that come to a bubble, then add 8 - 10 tablespoons of ricotta cheese while you're putting your tablespoons.
Sauce
This adds a nice consistency and fluffiness for when you add your cheese later. If you feel like you want less,

that's fine as well.

• Once you're done mixing that up, add 1 cup sharp cheddar, 1/2 cup smoked gouda, and 1/2 Monterey Jack.
• 1 can of organic tomato sauce. ( or whichever is
( add a little of all three cheese mixes and test for consistency and taste. If you prefer less cheese, you will know
your preference. )
this before adding too much. )
• 2/3 cup ricotta cheese.
• Place your lid on your skillet and let that cook down.
• 1 cup shredded smoked gouda.

• Once it cooks down, turn your heat off and let it cool down for 10 - 15 minutes. You don't want to burn yourself
• 2 cup shredded sharp cheddar.
when you're putting your meat in your shells, so please make sure it is cold enough before moving forward.
• 1/2 cup Monterey Jack.
• Preheat your oven to 375 Fahrenheit.
• 1/2 bunch spinach.
• Grab your 12 inches cast iron or medium-sized deep dish baking pan, take 1/2 cup of your tomato sauce or the

sauce you just created with the ground meat and spread that until the bottom is completely covered with a thin

layer.

• Grab your boiled shells, take a small spoon, and put 1 - 2 scoops of your meat sauce into your shells and place

them around the corners until you fill them. If you don't have room in the pan, don't be afraid to put them on top

of each other. This is already a messy dish, so don't worry about the presentation with this one. It will be good

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