{Stuffed Pasta Shells Recipe}

I looove this recipe.  It’s a great change from any traditional pasta dish and has tons of flavor.  I’ve only made this once before with seasoned chicken breast and a salad and it all went great together.  It holds its flavor perfectly for left overs, too!  Try it!!

Ingredients:

 Sauce
1/3 cup (80 ml) extra virgin olive oil (plus more for the pan)
1-1/2 teaspoons crushed red pepper flakes
3/4 teaspoon fine grain sea salt
4 medium cloves of garlic (finely chopped)
1 28-ounce can crushed red tomatoes
1 14-ounce can crushed red tomatoes

 Filling
1 15-ounce container ricotta cheese
1 egg, beaten
1/4 teaspoon fine grain sea salt
1 cup grated mozzarella
1 bunch of chives, minced

25-30 jumbo dried pasta shells (Also, you won’t be able to fit 25-30 shells in your pan, but a few are always casualties of the boil, so I call for more than you’ll likely need)

Directions:

  • Oil a 13 x 9-inch / 33 x 23-cm baking pan, or equivalent. Set aside.
  • Get a big pot of water boiling, and preheat your oven to 350°F with a rack in the middle.
  • Cook the shells according to package instructions in well-salted water – until al dente. If you overcook, the shells will tear as you attempt to fill them. Drain and let cool long enough to handle with your hands.

Make the Sauce

  • Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat.
  • Saute for a minute or so until everything is fragrant – you don’t want the garlic to brown.
  • Stir in the tomatoes and heat to a gentle simmer, just a minute or two.
  • Remove from heat and carefully take a taste…If the sauce needs more salt add it now. Let cool.

Make the Filling

  • Combine the ricotta, egg, and salt in a medium bowl. Mix until combined, then stir in the mozzarella, and 3/4 of the chives. Set aside.

 Directions Cont’d:

  • Spread 1/3 of sauce across the bottom of the prepared pan. Fill each shell with ricotta, and arrange in a single layer in the pan.
  • Ladle the remaining sauce over the shells, cover with foil and bake for 30 minutes. (Uncover for the final 15 minutes or until the shells are cooked through.)
  • Sprinkle with the remaining chives and serve hot.

 Serves 4 – 6  |  Prep time: 30 min  |  Cook time: 45 min  |  Recipe From: 101 Cookbooks via Pinterest

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April 20, 2013 - 1:25 am

Amberliegh - this looks so yummy! i can’t wait to try it out.

April 26, 2013 - 12:55 pm

Mom - Making these this weekend for sure. I’d like to stuff some of them with something else “familiar” that the kids will like … it seems whenever you offer them something they haven’t had their first reaction is “yuck” and they won’t even try it … any suggestions?

April 29, 2013 - 6:59 pm

admin - The filling is cheesy…who doesn’t love cheese!?

May 4, 2013 - 12:22 pm

Dorothy Boszak - Oh, do these look tasty…….next time we`re out there maybe you will serve some for dinner. xoxo

May 30, 2013 - 9:30 am

Steven - I am going to make this on the weekend. Great recipe!

May 30, 2013 - 1:01 pm

Lisa G. - Thanks! Let me know how you like it =)

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