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Baked Tomato and Cheese Shells

 
Baked Tomato and Cheese Shells
1.1k

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!

Yield

4

servings

Prep

10

min

Cook

30

min

Ready

40

min

Trans-fat Free, Good source of fiber
 

Ingredients

400 grams pasta shells, jumbo
*
500 grams ricotta cheese
about 2 1/2 cups, prefer low-fat
½ cup Parmesan cheese
1 cup mozzarella cheese
shredded, prefer low-fat
*
1 large eggs
800 grams tomatoes, canned
2 cans, chopped
250 grams cherry tomatoes
halved
3 cloves garlic
chopped and sliced
½ cup stock
vegetable, or you can use chicken stock
salt and black pepper
to taste
*

Directions

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.

 

* not incl. in nutrient facts

Reviews

+3

over 6 years

This was a flavorful dish that you can make in no time. Substituted things that I had in the kitchen and it worked out well. I used cottage cheese instead of ricotta and cheddar instead of mozzarella. Added the halved tomatoes, fresh garlic, basil and oregano to the cheese. Left out the canned tomatoes. Sprinkled the dish with melted butter and baked. When it was done, I topped it with shredded cheddar and browned. Absolutely delicious.

+2

almost 7 years

This recipe was so easy to make, and it was scrumptious. Ricotta and mozzarella combination was excellent, creamy, smooth and melting in your mouth; cherry tomatoes being added into canned tomatos gave the tomato sauce extra tasty sweetness. The result was cheesy, juicy and delicious!

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Comments

Tinawashere
Quebec, Canada
 over 6 years ago

This was a flavorful dish that you can make in no time. Substituted things that I had in the kitchen and it worked out well. I used cottage cheese instead of ricotta and cheddar instead of mozzarella. Added the halved tomatoes, fresh garlic, basil and ore

Tinawashere
Quebec, Canada
 over 6 years ago

gano to the cheese. Left out the canned tomatoes. Sprinkled the dish with melted butter and baked. When it was done, I topped it with shredded cheddar and browned. Absolutely delicious.

Bonnie Banters
Atlanta, United States
 over 5 years ago

Love the addition of cherry tomato to the sauce and the creamy, chessy shells! Great weeknight dinner!

Nutrition Facts

Serving Size 449g (15.8 oz)
Amount per Serving
Calories 35555% of calories from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 13g 65%
Trans Fat 0g
Cholesterol 129mg 43%
Sodium 647mg 27%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 12%
Sugars g
Protein 48g
Vitamin A 29% Vitamin C 48%
Calcium 49% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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