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Stuffed shells Recipe

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This recipe for Stuffed shells, by , is from Perucca & Meriaux Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angela Buell
Added: Thursday, June 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Large Pasta shells
Ricotta Cheese (about 32 oz)
1/2 cup White Onion chopped
Garlic
Sun-dried Tomatoes (about 1 cup)
Pine Nuts (about a 1/2 cup)
Parmesan
1/2 cup Mozzarella (shredded)
The Marinara sauce of your choice
A few leaves of fresh basil (chopped)
Salt
Pepper
Italian Seasoning

Directions:
Directions:
In a skillet, saute onion and garlic in olive oil. Sprinkle with Italian Seasoning. Take off heat and add pine nuts allowing them to toast lightly.

Boil shells until cooked, drain, and sprinkle with olive oil (this keeps them from sticking)

In a bowl combine Ricotta, Pine Nut mixture, and sun-dried tomatoes. Flavor with salt and pepper.

Preheat oven to 375

Spoon contents of bowl into individual, cooked shells and place in a lightly oiled casserole dish.

Spoon a generous amount of marinara sauce over each shell to ensure they do not dry out in the oven. Sprinkle Mozzarella and Parmesan on top. Bake for 35-45 minutes at 375 F.

Top with freshly chopped basil.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
45 minutes prep. 35 minutes cooking
Personal Notes:
Personal Notes:
This dish pairs well with Merlot.

 

 

 

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