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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 6 |
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My version of cheesy stuffed shells. I read a few recipes online, ( as well as ) then used a frankenstein technique to make them just like my mom does. I made my sauce kinda plain, I'm pregnant and not much for chunky stuff right now. When I'm not so picky, I will add zucchini and chunky stewed tomato. It fed 4 hungry adults and a two year old with about one portion of left overs so I would say it could comfortably feed five adults. As a side note, the sauce is a really great marinara, I have used it for meatball subs too! Ingredients:
1 (12 ounce) box jumbo pasta shells |
1/8 cup grated parmesan cheese |
2 tablespoons olive oil |
1/4 cup onion, chopped fine |
2 garlic cloves, minced |
1 (15 ounce) can four cheese tomato sauce |
1 tablespoon parsley |
2 teaspoons sugar |
1 teaspoon basil |
1 teaspoon oregano |
8 ounces ricotta cheese |
4 ounces mozzarella cheese, grated |
1 tablespoon parsley |
1 egg |
Directions:
1. Preheat oven to 375°F.
2. For Shells: Boil according to directions on the box. Drain, rinse with cold water. Set them aside.
3. For Sauce: Simmer the onion and garlic together in olive oil. When they are golden, add in the tomato and then spices. Cook for 15 minutes.
4. For Filling: Add all filling ingredients together in a bowl and mix well.
5. Pour half your sauce evenly into the bottom of a 9x13 baking pan. Stuff your closed, undamaged noodles and arrange them in one layer over the pan, opening side down. Pour the rest of the sauce over the top of your noodles, then sprinkle with grated parmesan. Bake covered for 45 minutes.
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