Diane's Stuffed Shells
Servings: 4-6
Ingredients:
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1/2 cup finely chopped onion
1/2 cup finely chopped red pepper
1 1/2 cups canned herbed crushed tomatos
2 cups canned tomato sauce
1/2 tsp granulated garlic
1 tsp Italian seasoning
1 Tab brown sugar
20 Jumbo pasta shells cooked according to package directions
1 cup light ricotta cheese
1 cup 2% cottage cheese
1/2 cup freshly grated baby parmesan cheese
5 fresh basil leaves chopped
1/2 tsp fresh thyme
1/2 cup cooked well drained fresh spinach
1/4 cup sundried tomatoes finely chopped
1/2 cups finely chopped mushrooms
3/4 tsp dried oregano
1/4 tsp chili powder
2 cups grated mozzarella cheese
1/4 cup grated baby parmasan cheese
2 tsp olive oil
1 head roasted garlic
1 tsp olive oil
Preparation:
To roast garlic cut off a small bit of the top to expose the garlic, sprinkle with the 1 tsp olive oil . Wrap in foil and place in a prehetaed 400 F oven for approx 25-30 minutes. SAUCE: In a saucepan heat the olive oil add onions and red peppers and sweat over a low heat until soft.About 5 minutes. Add crushed tomatoes, tomato sauce, garlic, Italian seasonings and brown sugar. Simmer over a low heat while preparing pasta and filling. PASTA: Cook shells following directions on package making sure to slightly undercook. Drain well in a colander.
STUFFING: In a medium sized bowl combine ricotta cheese, cottage cheese, 1/2 cup Parmesan cheese,Basil , thyme, spinach, roasted garlic, sundried tomatoes,mushrooms ,oregano and chili powder. Mix well. Stuff each shell with approximatly 2 heaping teaspoons of stuffing mixture. In a 9 x 13 pan pour 2-3 cups of the sauce, then palce filled shells on top and spoon remaining sauce over the shells. Sprinkle the 2 cups of Mozzarella and 1/4 cup Parmesan over all. Cover with foil making sure to tent so the foil does not stick to the cheese topping. Bake at 350 F for 25-30 minutes, remove foil and cook another 10 minutes. remove from oven and let this sit for about 10 minutes
STUFFING: In a medium sized bowl combine ricotta cheese, cottage cheese, 1/2 cup Parmesan cheese,Basil , thyme, spinach, roasted garlic, sundried tomatoes,mushrooms ,oregano and chili powder. Mix well. Stuff each shell with approximatly 2 heaping teaspoons of stuffing mixture. In a 9 x 13 pan pour 2-3 cups of the sauce, then palce filled shells on top and spoon remaining sauce over the shells. Sprinkle the 2 cups of Mozzarella and 1/4 cup Parmesan over all. Cover with foil making sure to tent so the foil does not stick to the cheese topping. Bake at 350 F for 25-30 minutes, remove foil and cook another 10 minutes. remove from oven and let this sit for about 10 minutes
NOTE:
This recipe has not been checked or tested by The Canadian Living Test Kitchen.Source
fris992002
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