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Cheese-Stuffed Pasta Shells

gwen's
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Serves/Makes: 6
Ready in: 1-2 hrs

  • 24 jumbo pasta shells
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 1/4 cup tomato sauce
  • 1/3 cup chopped fresh basil
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups ricotta or cottage cheese
  • 3/4 ounce grated Parmesan cheese
  • 1 egg
  • 1 1/2 ounce mozzarella cheese, shredded
  • chopped parsley, for garnish

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.

In a saucepan over medium-high heat, heat the oil until hot. Add the 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 degrees F.

In a bowl, combine the ricotta, Parmesan cheese, egg, and the remaining basil. Dividing evenly, stuff each of the shells with the ricotta mixture. Place the shells in a shallow 11 x 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.


Recipe Source: cdkitchen.com

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