Italian Stuffed Shells

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Sauce

1 ½ cups finely chopped onion                                     1 tablespoon salt

3 cloves garlic, crushed                                                  1 tablespoon sugar

1/3 cup olive oil                                                              1 tablespoon dried oregano

2 29 ounce cans of Italian tomatoes                             1 tablespoon basil

1 6 ounce can tomato paste                                           ½ teaspoon pepper

3 tablespoons chopped fresh parsley                              1 ½ cups water

Sauté onion and garlic in hot oil for 5 minutes.  Mix in rest of sauce ingredients.  Bring to a boil and reduce heat.  Cover and simmer about an hour, stirring occasionally.

Shells

1 box large pasta shells                                                    2 eggs

2 pounds ricotta cheese                                                   1 teaspoon salt

1 package (8 ounce) mozzarella cheese, shredded         ½ teaspoon pepper

1/3 cup Parmesan or Romano cheese  (Plus ¼ cup more for sprinkling)

1 tablespoon parsley

Cook large pasta shells until just tender.  Drain and rinse carefully (trying not to break shells).  Preheat oven to 350 degrees.

                In a large bowl, combine ricotta, mozzarella, Parmesan or Romano, eggs, salt, pepper  and parsley.  Beat with a spoon to blend well.  Spoon 1 ½ cups of prepared sauce onto the bottom of two large baking dishes.  Spoon about ¼ cup of filling into each shell, and place shells, topside up, in a single layer on pans.  Top with more sauce and sprinkle with Parmesan or Romano cheese.  Bake uncovered for about ½ hour or until bubbly.

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