Muffi's Stuffed Pasta Shells
This is a family favourite that I tweaked to personalize. I like to use fresh basil for a sharper flavour. Everyone always comes back for seconds and sometimes thirds! Comfort food that is healthy and meatless."This was my first time ever making stuffed shells for my fiancé, this recipe was so easy to follow and was absolutely delicious! He even went back for seconds, which is the biggest compliment he can give! Awesome recipe" - Dfn05001
Yield: 6 Servings Ready in 2 hours
favorite of 918 people 917 people want to try
Verified by stevemur
|1 boxJumbo Pasta Shells|
|2 tbspButter or Margarine|
|1 mediumOnion; diced|
|1 smallRed Pepper; diced|
|1 smallGreen Pepper; diced|
|4 Mushrooms; diced , (up to 6)|
|3 clovesGarlic; minced|
|1 1.5-lb tubRicotta Cheese|
|1 Egg; beaten|
|0.75 cupParmesan; Freshly Grated|
|3 tbspFresh Basil Leaves; finely chopped|
|4 tbspFresh Parsley; chopped|
|0.5 tsp.Dried Oregano|
|0.25 tsp.White Pepper|
|3 cupsTomato sauce|
Muffi's Stuffed Pasta Shells Preparation
Preheat oven to 375 degrees F.
Cook shells according to package directions until Al Dente ( approximately 10 minutes). Immerse shells in cold water to cool and place on paper towel to dry.
Meanwhile, heat the butter in a large pan over medium heat and saute onion, garlic, peppers and mushroom until tender. Place in a bowl and allow to cool to room temperature. When cooled, add ricotta, beaten egg, 1/2 cup of the parmesan, basil, half of the parsley, oregano, breadcrumbs, salt and pepper. Mix well. Mixture should be firm but still moist.
Cover the bottom of a large glass baking dish with enough tomato sauce to cover. Gently stuff the shells with the cheese mixture and place in dish on tomato sauce. Spoon the rest of the tomato sauce over the shells and sprinkle with the rest of the parmesan cheese and parsley. Bake covered for 20 to 30 minutes and cook uncovered for 5 to 10. Let stand 10 minutes and serve with additional parmesan and garnish with sprigs of parsley and basil if desired.
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