- Portion size 6 servings
- Credits : fris992002
MethodTo 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