Stuffed Shells #3, w/cheese
Source of Recipe
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Recipe Link: http://southernfood.about.com/od/pastarecipes/r/bl30223n.htm Stuffed Shells #3, w/cheese
24 large pasta shells
2 teaspoons salt
24 ounces part skim ricotta cheese
1/4 cup fine dry bread crumbs, Italian seasoned
1/2 cup grated Parmesan cheese, divided
2 teaspoons dried parsley flakes
1 egg, slightly beaten
for sauce:
1 medium onion, halved and sliced
2 cloves garlic, crushed
1 can (15 ounces) diced tomatoes, undrained
3 cans (8 ounces each) tomato sauce
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1 1/2 to 2 cups shredded Mozzarella cheese
Cook shells al dente with package directions.
Drain in a colander and rinse with cool water. Set aside.
In a medium bowl, combine ricotta cheese, bread crumbs,
1/4 cup Parmesan cheese, 1/4 teaspoon salt, parsley, and
egg; mix until well blended.
for sauce:
In a large skillet, heat oil over medium heat; add onion and
saut� until golden in color.
Add garlic, tomatoes, tomato sauce, oregano, and basil; mix
well and bring to a boil.
Reserve 1 cup of sauce.
Pour remaining sauce into a 9x13x2-inch baking dish.
Spoon cheese mixture into shells.
Carefully arrange shells, open side up, in sauce in the pan.
Pour reserved sauce over shells.
Cover tightly with foil and bake at 375 degrees F. for 30 minutes.
Sprinkle with Mozzarella cheese and remaining 1/4 cup Parmesan
cheese.
Return to oven and bake, uncovered, 10 to 15 minutes longer.
Makes 6 servings.
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