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

Reviews & Comments 6

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    " It was excellent "
    momwow73 ate it and said...
    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.
    Truely comfort food!
    Was this review helpful? Yes Flag
    " It was excellent "
    notyourmomma ate it and said...
    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.
    Was this review helpful? Yes Flag
    " It was excellent "
    divaliscious ate it and said...
    Fab! just fabulous for my taste buds! Gave it my high five...
    Was this review helpful? Yes Flag
  • invisiblechef 6 years ago
    Thanks so much, I will be making this some time soon.
    Was this review helpful? Yes Flag
  • kajal 7 years ago
    Mmmm, artichokes are my favorite, can't wait to try this!
    Was this review helpful? Yes Flag
  • chefmeow 7 years ago
    Yummo. This sounds decadent. Will be making soon. Thanks for sharing.
    Was this review helpful? Yes Flag

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