Cheese-Stuffed Baked Pasta Shells
Yield
6 servingsPrep
20 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | ounces |
pasta shells, jumbo
|
* |
| 1 | tablespoon |
olive oil
|
|
| ½ | cup |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 1 ¼ | cups |
tomato sauce
no salt added |
|
| ⅓ | cup |
basil
fresh, chopped, or 2 teaspoons dried basil |
*
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 2 | cups |
ricotta cheese
part-skim |
|
| ¾ | ounce |
Parmesan cheese
grated |
|
| 1 | each |
eggs
|
|
| 1 ½ | ounces |
mozzarella cheese
shredded |
|
| 1 | x |
parsley leaves
chopped, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 260.1 | ml/g |
pasta shells, jumbo
|
* |
| 15 | ml |
olive oil
|
|
| 118 | ml |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 296 | ml |
tomato sauce
no salt added |
|
| 79 | ml |
basil
fresh, chopped, or 2 teaspoons dried basil |
*
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 473 | ml |
ricotta cheese
part-skim |
|
| 21.7 | ml/g |
Parmesan cheese
grated |
|
| 1 | each |
eggs
|
|
| 43.3 | ml/g |
mozzarella cheese
shredded |
|
| 1 | x |
parsley leaves
chopped, for garnish |
*
|
Directions
Bring a large pot of water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes, or according to package directions. Drain the pasta in a colander, rinse under cold running water, and set aside to drain again.
Meanwhile, in a medium saucepan over medium-high heat, Add th onion and garlic, and cook, stirring, until the onion begins to brown, 2 to 3 minutes. Add the tomato sauce, half of the basil, and the pepper, and bring to a boil. Reduce the heat to low and simmer the sauce, uncovered, for 10 minutes.
Preheat the oven to 375℉ (190℃).
In a medium bowl, combine the ricotta, Parmesan cheese, egg; Dividing evenly, stuff each of the shells with the ricotta mixture.
Place the shells in a shallow 11 by 7 inch baking dish . Pour the tomato sauce over the shells and sprinkle with the mozzarella. Bake for 25 minutes, or until hot and bubbly. Sprinkle with chopped parsley, if desired.
While the dish is still hot, sprinkle it with the mozzarella and let it stand to melt the cheese.
For a spicy variation, substitute shredded jalapeno jack cheese for half of the mozzarella and add ½ teaspoon ground cumin to the sauce.
