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Gold Post Medal for All Time! 899 Posts My daughter loves stuffed shells, so we decided to make our own over spring break. We also made our own sauce.
Total Time: 50 minutes
Yield: 8-10 servings
Ingredients:
- Shell filling:
- 1 (12 oz.) box Jumbo shells
- 4 cups ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 2 cups mozzeralla cheese, shredded
- 2 eggs
- 1/2 tsp basil
- 1/4 tsp oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- Sauce:
- 2 Tbsp oilve oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 (28 oz.) crushed tomatoes
- 2 tsp sugar
- 1/2 tsp salt
- 1/4 tsp pepper
Steps:
- Preheat oven to 375 degrees F. Cook shells according to package directions.
- In a large bowl, combine ricotta, mozzarella, Parmesan, eggs, salt, pepper, basil, and oregano.
- Once shells are done, drain and lay out on wax paper.
- Fill each shell with 1 1/2 Tbsp. cheese mixture.
- In a large skillet, heat oil over medium heat. Add onions and garlic, cook for 2 minutes.
- Add tomatoes, sugar, salt, and pepper. Bring to a boil, then cover and reduce heat to simmer; stirring occasionally. Simmer for 10-15 minutes.
- Put 1/2 cup sauce in bottom of casserole pan, spread out to evenly coat.
- Place shells into pan, open side up.
Note: I used a 10 x 15 inch pan, if you use a 9 x 13 inch you will need to layer the shells with pasta sauce in between.
- Pour remaining sauce over shells. Top with grated Parmesan cheese, if desired.
- Cover with foil and bake for 35 minutes or until sauce is bubbly.
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Lewissan
Bronze Feedback Medal for All Time! 141 Feedbacks April 9, 20130 found this helpful
Yum!
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