Cheesy Ricotta Stuffed Shells

"Source: Mel's Kitchen Café blog, slightly adapted"
 
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Ready In:
2hrs 10mins
Ingredients:
22
Serves:
6
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ingredients

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directions

  • For the sauce, in a 4-quart pot, heat the olive oil over medium heat until hot and rippling. Add the onion, garlic, celery, carrots, salt and pepper. Cook for 7-10 minutes, stirring occasionally, until the vegetables start to soften.
  • Stir in the crushed tomatoes, tomato sauce, dried basil, dried oregano, bay leaf and brown sugar. Simmer, covered, for 20 minutes until the vegetables are tender. Puree with an immersion blender or carefully in batches in a blender. Set aside.
  • Cook the pasta shells in lightly salted boiling water for 9-10 minutes . Drain and separate into a single layer on parchment paper (or other nonstick surface).
  • In a medium bowl, combine the ricotta, egg, salt, pepper, and parsley, Whisk (or beat with an electric mixer) until well-combined and the mixture is light and fluffy. Stir in the Parmesan and mozzarella cheeses.
  • Preheat the oven to 350 degrees F and lightly grease a 9X13-inch baking dish.
  • Spread half of the pasta sauce in the prepared dish. Fill each shell with a couple tablespoons of the cheesy mixture until all the shells are filled evenly.
  • Place the filled shells side-by-side in the pan. Cover with the remaining sauce.
  • Bake uncovered for 30-40 minutes until the edges are bubbling and the filling is hot. Sprinkle with fresh basil torn into pieces, if desired. Let sit 5-10 minutes before serving.

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