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Pass the tomatoes through a food mill fitted with the fine disk. (If you don't have a food mill, place them in a food processor, using quick on/off pulses until finely ground. Don't overprocess, or you'll incorporate air into the tomatoes and change their texture and color.) Bring a pot of salted water to a boil over high heat for the pasta.
Slice half the mozzarella thin, and cut the remaining half into 1/4-inch cubes. Stir together ricotta, mozzarella cubes, grated cheese, and parsley. Season to taste with salt and white pepper. Beat the egg well, and stir it into the ricotta mixture.
Heat the olive oil in a large skillet over medium heat. Scatter the garlic over the oil, and cook, shaking the pan, until golden brown, about 2 minutes. Carefully pour the tomatoes into the skillet. Add the crushed red pepper, and season lightly with salt. Bring the sauce to a quick boil, then adjust the heat to keep it simmering. Cook until the sauce is lightly thickened, about 30 minutes. Stir the basil into the sauce a few minutes before it is done.
Preheat the oven to 425° F.
Stir the shells into the boiling salted water, and cook, semi-covered, stirring occasionally, until slightly firmer than al dente, about 7 minutes. Fish the shells out of the water with a large skimmer, and carefully lower them into a bowl of cold water. Let cool, then drain carefully. NOTE Fill large bowl with ice water. Putbcolander filled with pasta shells into the water.
Line the bottom of a 10-by-15-inch baking dish with about 3/4 cup of the tomato sauce. Spoon about 2 tablespoons of the ricotta mixture into each shell—the shell should be filled to capacity, but not overstuffed. Nestle the shells next to one another in the baking dish as you fill them. Spoon the remaining sauce over the shells, coating each one.
Arrange the slices of mozzarella in an even layer over the shells. Bake until the mozzarella is browned and bubbling, about 25 minutes. Remove, and let stand 5 minutes before serving.
To Freeze: Store the dish in portion sizes of four or six stuffed shells. Pour the sauce over them—do not bake—seal them, label and date them and then freeze. When you are ready to bake, defrost them, refresh with some additional sauce if necessary, top with cheese and bake according to direction in recipe. They will keep for up to two months.
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Serving Size: 1 (1715g) | ||
Recipe Makes: 1 | ||
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Calories: 3035 | ||
Calories from Fat: 1276 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 141.7g | 189 % | |
Saturated Fat 56.4g | 282 % | |
Monounsaturated Fat 63g | ||
Polyunsanturated Fat 12.8g | ||
Cholesterol 832.9mg | 256 % | |
Sodium 3000mg | 103 % | |
Potassium 1347.4mg | 35 % | |
Total Carbohydrate 267.3g | 79 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 266.8g | ||
Protein 168.9g | 241 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3035
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