Artichoke stuffed pasta Shells
From jhenry 16 years ago
- 35 minutes to make
- Serves 6
Homemade tomato sauce over ricotta and artichoke stuffed shells
Ingredients
- 2 lbs of diced fresh roma tomatos shopping list
- 1/2 lb diced red onion shopping list
- 2 cloves of garlic shopping list
- fresh basil shopping list
- Fresh oregano shopping list
- 1/4 bottle of red wine shopping list
- 1 small can of tomato paste shopping list
- salt to taste shopping list
- Shell stuffing shopping list
- 1 pint of ricotta cheese shopping list
- 1/2 lb fresh shredded Parma cheese shopping list
- 1/2 lb fresh shredded Mozz cheese shopping list
- fresh basil shopping list
- marinated artichoke hearts shopping list
- I box of extra large pasta shells shopping list
How to make it
- Saucepan
- combine olive oil, onions and garlic, cook until soft
- combine fresh Roma tomatoes and saute' until cooked
- Add fresh basil, oregano and wine
- cook on low for 1 hour
- add tomato paste and salt
- cook on low for 1 hour
- Pasta shells cook for 12 minutes
- combine riccota, parma, mozz cheese
- Add diced basil and chopped artichoke hearts
- stuff cooked pasta shells
- Baking dish
- put some sauce on bottom of dish
- Lay stuffed shells next to each other
- put sauce over shells
- top with parma and mozz cheese
- Bake at 350 for 40 minutes
- You can substitute or add Pesto with the artichokes for added flavor
The Rating
Reviewed by 4 people-
Fab! just fabulous for my taste buds! Gave it my high five...
divaliscious
in Dutchess County loved it
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This is absolutely a wonderful combination. Very worthy of a company dinner coming up in March. I'm bookmarking for the Archbishop's supper. Thank you.
notyourmomma
in South St. Petersburg loved it
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Excellent cheese mixture, but would make half again as much. Embellished my own canned tomato sauce, saving time. The result being FIVE FORKS. Yummy...quote "a true taste experience"...given by an omnivore.
Pecan pie w/ice cream for dessert.
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momwow73
in Alma loved it
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