Baked Tomato and Cheese Shells
This recipe was so easy to make, and it was scrumptious. The ricotta and mozzarella combination was excellent, cherry tomatoes were added into canned tomato, which gave the tomato sauce extra tasty sweetness. It was absolutely delicious!
pasta shells, jumbo
about 2 1/2 cups, prefer low-fat
shredded, prefer low-fat
2 cans, chopped
chopped and sliced
vegetable, or you can use chicken stock
salt and black pepper
Preheat oven to 400℉ (200℃).
Cook the pasta in a large saucepan of salted boiling water for 8 minutes.
Drain and rinse under cold running water. Set aside.
Mix well the ricotta, parmesan, mozzarella and egg in a medium ball. Set aside.
Stir in the canned tomatoes, cherry tomato, garlic and vegetable stock, salt and pepper to taste in a large baking dish, and combine well.
Spoon the cheese mixture into the pasta shells and set on top of the tomato sauce in the baking dish.
Bake for 25 to 30 minutes or until the cheese is golden, and shell starts brown. Or you can use broiler at the last 2 or 3 minutes.
Cool 2 or 3 minutes, then serve warm.