Stuffed ShellsFrom sporadiccook 5 years ago
- salt shopping list
- 8 pieces jumbo pasta shells (my shells were a little smaller and I got about 16 in the pan) shopping list
- 1 1/2 pounds ricotta cheese or part skim ricotta cheese shopping list
- 1 pound mozzarella, diced shopping list
- 1/2 cup grated parmigiano-Reggiano shopping list
- 1 cup shredded Asiago shopping list
- 1/4 cup chopped flat-leaf parsley shopping list
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan shopping list
- 3 cloves garlic, chopped shopping list
- 1 small onion, finely chopped shopping list
- 1 can (28 ounces) crushed tomatoes shopping list
- salt and freshly ground black pepper shopping list
- 6 or 7 leaves fresh basil, torn or shredded shopping list
How to make it
- Preheat oven or broiler to 450 degrees F.
- Bring a large pot of water to a boil. Salt water and add pasta. Cook shells 12 to 15 minutes, they should be softened but still undercooked at the center. Drain pasta and cool.
- Combine ricotta, 1/2 of the diced mozzarella, a couple of handfuls of Parmigiano and 1/2 of the Asiago. Add parsley to the cheeses and stir to combine.
- To a small saucepot over moderate heat add oil, garlic and onions. Saute onions and garlic 5 minutes. Add tomatoes and season sauce with salt and pepper. Simmer sauce 5 minutes and stir in basil leaves
- Pour a little sauce into the bottom of a shallow medium sized casserole dish. Fill shells with rounded spoonfuls of cheese mixture and arrange them seam side down in casserole dish. Top shells with remaining sauce and remaining mozzarella and Asiago cheeses. Place shells in very hot oven or 8 inches from hot broiler and cook 6 to 8 minutes to melt cheeses and bubble sauce.
The Cooksporadiccook Phoenix
The Rating4 people
I have tried this one and it's delicious!bluewaterandsand in GAFFNEY loved it
It's a good recipe, especially with the Parmesan and Asiago to sharpen the Ricotta. Might I suggest you add 1 egg to the cheese mix before stuffing the shells? I've learned this little trick gets it to hold it's shape much better so when you cut into...morechefmal in Brooklyn loved it
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