Do-Ahead Stuffed Shells Recipe

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Ingredients:

Serving

1 (1/3 oz) package dried porcini mushrooms
3/4 cup warm water
3 tbsp olive oil
1 red onion, finely diced
1 garlic clove, minced
1/4 cup red wine
3 (16 oz) cans italian plum tomatoes, drained, coarsely chopped
3/4 tsp salt
1/2 tsp fresh ground pepper
1/3 cup packed fresh parsley leaves
2 tbsp dried basil
1 (12 oz) package jumbo pasta shells
2 (15 oz) containers whole milk ricotta cheese
4 oz prosciutto, minced
3 medium shallots, minced
2 large eggs, lightly beaten
1/2 tsp grated lemon zest
1 cup finely chopped fresh spinach
2 tbsp minced fresh chives or 2 tbsp scallions
1 tsp salt
1 tsp fresh ground pepper
2 tbsp minced fresh parsley
1 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp dried marjoram
1/2 cup freshly grated parmesan cheese , plus additional
parmesan cheese , to taste

Directions:

If serving immediately, heat oven to 350 degrees.
Make Tomato Sauce: Soak mushrooms in the warm warm until softened, 30 minutes. Drain and reserve liquid. Finely chop mushrooms.
Heat olive oil in medium saucepan over medium-low heat; add onion and garlic and saute, stirring occasionally, until soft, 10 minutes. Add wine and cook until almost evaporated. Stir in tomatoes, mushrooms and the reserved soaking liquid, salt, and pepper and cook over medium heat 10 minutes. Chop parsley with basil; add to sauce and simmer 5 minutes. Taste and adjust seasonings.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to the bite, 10-12 minutes. Drain and set aside.
Mix remaining ingredients except Parmesan in medium bowl, then stir in 1/4 cup Parmesan until blended.
Using soup spoon, stuff pasta shells with cheese mixture.
Place half the tomato sauce in casserole large enough to hold shells in single layer, or divide sauce among 2 or 3 smaller casseorles. Place shells over tomato sauce, then spoon remaining sauce over shells.
Sprinkle remaining 1/4 cup Parmesan over shells. Cover and bake until heated through, 12-15 minutes. Serve with additional Parmesan.
Or, let unbaked sauced shells cool to room temperature, cover tightly, and freeze up to 2 months. To serve, thaw covered in refrigerator, then bake as directed and serve with addtiional grated Parmesan cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	342.19 Kcal (1433 kJ)
Calories from fat	152.28 Kcal
		% Daily Value*
Total Fat	16.92g	26%
Cholesterol	88.95mg	30%
Sodium	1376.82mg	57%
Potassium	528.07mg	11%
Total Carbs	27.49g	9%
Sugars	6.06g	24%
Dietary Fiber	4.87g	19%
Protein	19.98g	40%
Vitamin C	11.8mg	20%
Vitamin A	0.3mg	9%
Iron	2.6mg	14%
Calcium	213.4mg	21%

Amount Per 100 g
Calories	149.27 Kcal (625 kJ)
Calories from fat	66.43 Kcal
		% Daily Value*
Total Fat	7.38g	26%
Cholesterol	38.8mg	30%
Sodium	600.6mg	57%
Potassium	230.35mg	11%
Total Carbs	11.99g	9%
Sugars	2.65g	24%
Dietary Fiber	2.12g	19%
Protein	8.72g	40%
Vitamin C	5.2mg	20%
Vitamin A	0.1mg	9%
Iron	1.1mg	14%
Calcium	93.1mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

7.5

Points
9

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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