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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

SICILIAN STUFFED SHELLS Recipe

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This recipe for SICILIAN STUFFED SHELLS is from The Midland Community School Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 jumbo pasta shells
1 tsp olive oil
1 ½ cups frozen chopped broccoli
¾ cup frozen chopped onion
2 cloves garlic, chopped
6 strips cooked bacon, crumbled
1 cup part-skim ricotta cheese
¼ tsp salt
¼ tsp black pepper
1 cup Italian-blend (4 cheese) shredded cheese, divided
3 tbsp chopped fresh basil
1 ¼ cups jarred tomato sauce
Directions:
Directions:
Step 1: Preheat oven to 450. Bring 1 ½ qts very hot water to boil; cook shells in water just until al dente, about 10 minutes. Drain well. Coat 11x8 inch ovenproof baking dish with vegetable cooking spray. Arrange cooked shells in dish, rounded side down.
Step 2: Meanwhile, in nonstick skillet over medium high heat, heat oil. Add broccoli, onion and garlic. Cook until vegetables are just tender, about 8 mins. Stir in bacon and remove from heat. Stir in ricotta, salt, pepper and ¾ cup shredded cheese.
Step 3: Spoon cheese mixture into shells, dividing evenly. Stir together tomato sauce and basil. Spoon over shells and top with remaining ¼ cup shredded cheese. Cover dish with foil.
Step 4: Bake until cheese is melted and shells are heated through, about 10 mins.

 

 

 

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