Wednesday, July 15, 2009

Stuffed Shells with Fresh Marinara Sauce

  • 8 large pasta shells
  • 1 cup ricotta
  • 1/8 cup shredded Parmesan
  • 1 small bunch basil, chopped
  • 6 Roma tomatoes, finely chopped
  • 4 cloves garlic, minced
  • salt and pepper to taste
  1. Preheat oven to 400 degrees F.
  2. Cook shells in salted water according to package directions. Drain and set aside.
  3. Combine tomatoes, basil, garlic, salt and pepper in a bowl. Pour half of the tomato mixture onto the bottom of an 8” square pan or pie dish. Reserve the remaining half.
  4. Combine ricotta and Parmesan in a small bowl. Season with salt and pepper. Carefully stuff 3-4 tbsp of the cheese mixture into each shell. set the shells, open end up, in the tomato mixture in the pan. Cover with the remaining tomato mixture and more basil if desired.
  5. Cover the pan tightly with foil and bake for 25-30 minutes. Serve hot.

Serves 2-4.

Found On: BrokeAss Gourmet


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