I couldn't believe how easy and delicious these stuffed shells were! There's no par-boiling of pasta involved. Instead, a ricotta filling is piped into uncooked pasta shells--right out of the box. The tomato sauce is super simple, and cooks the pasta shells to perfection. This is a perfect meatless meal, that has variation possibilities-- like cooked ground meat. Either way, this recipe is going to be on our regular rotation. It's genius!
Course main
Cuisine Italian
Keyword Cheesy Stuffed Shells
Prep Time 1 hourhour
Cook Time 1 hourhour
Cooling Time 25 minutesminutes
Total Time 2 hourshours25 minutesminutes
Servings 6
Author Debby - www.AFeastfortheEyes.net
Ingredients
For the Sauce:
2tablespoonsextra virgin olive oil
1onionchopped
½teaspoonsalt
½teaspoonpepper
6garlic clovesminced
¼teaspoonred pepper flakes
1cantomato puree28-ounce (I use Pomi brand strained tomatoes)
2cupswater
1teaspoonsugar
For the Filling:
10ounceswhole milk ricotta cheese1¼ cups
4ouncesFontina cheese(1 cup) shredded
2ouncesPecorino-Romano Cheese1 cup; grated
2large eggs
3tablespoonschopped fresh basil
1 ½tablespoonscornstarch
2garlic clovesminced
1teaspoondried oregano
½teaspoonsalt
Shells:
25jumbo pasta shells
8ouncesFontina Cheeseshredded; (2 cups)
1tablespoonchopped fresh basil
Instructions
BEFORE YOU BEGIN:
Shred the fontina on the large holes of a box grater. Be sure to use only open, unbroken shells. We developed this recipe using Barilla Jumbo Shells and were able to find at least 25 open shells in each 1-pound box we used. Pipe each shell only about three-quarters full on your first pass, and then divide the remaining filling evenly among the shells.
For the sauce:
Heat oil in large saucepan over medium heat until shimmering. Add onion, salt, and pepper and cook, stirring occasionally, until softened and lightly browned, about 10 minutes.
Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomato puree, water, and sugar and bring to simmer. Reduce heat to medium-low and cook until flavors have melded, about 5 minutes. (Cooled sauce can be refrigerated for up to 3 days.)
For the filling:
Stir all ingredients in bowl until thoroughly combined. Transfer filling to pastry bag or large zipper-lock bag (if using zipper-lock bag, cut 1 inch off 1 corner of bag).
For the shells:
Adjust oven rack to middle position and heat oven to 400 degrees. Place shells open side up on counter. Pipe filling into shells until each is about three-quarters full. Divide remaining filling evenly among shells.
Spread 1 cup sauce over bottom of 13 by 9-inch baking dish. Transfer shells, open side up, to prepared dish. Pour remaining sauce evenly over shells to completely cover.
Cover dish tightly with aluminum foil and set on rimmed baking sheet. Bake until shells are tender and sauce is boiling rapidly, about 45 minutes. Remove dish from oven and discard foil; sprinkle fontina over top. Bake, uncovered, until fontina is lightly browned, about 15 minutes. Let shells cool for 25 minutes. Sprinkle with basil. Serve.
Notes
Recipe source: Cook's Country December / January 2019 issue