Baked Basil & Ricotta Stuffed Pasta Shells Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 24 Jumbo Pasta Shells
2 garlic cloves, chopped
15 oz. can crushed tomatoes
3 T olive oil
2 tsp. dried parsley
400 g ricotta cheese
125 g grated parmesan cheese
1 egg, beaten
6 T fresh basil (or 2T dried)
1/2 tsp. salt
1/4 tsp. pepper
1 cup reserved pasta water
pinch nutmeg
1 cup shredded mozzarella cheese
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Directions: |
Directions:Boil pasta shells till al-dente (still a little firm as they will be cooked a little further in the baking dish.
Reserve one cup of water from the pasta.
Rinse and strain the pasta.
Cook garlic in a sauce pan with the olive oil.
Add crushed tomatoes and parsley. Allow to simmer gently for 5 minutes.
Add the pasta water. Allow to simmer gently till it reduces down. This should take approximately 10 minutes.
Mix the ricotta cheese, egg, parmesan, basil and touch of nutmeg. with a hand whisk.
Put ricotta mixture into a quart bag. Cut corner of bag and stuff pasta shells. Place them in a baking dish.
Before carefully pouring the tomato sauce into the baking dish check it is not too thick. Add a quarter of a cup of water. The shells will absorb much of the liquid in the sauce and if there isn't enough the dish may be a little dry. Don't go overboard with the water though.
Top with mozzarella.
Allow to bake about 35-38 minutes in 375 degree oven. |
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Number Of
Servings: |
Number Of
Servings:12 |
Personal
Notes: |
Personal
Notes: Take & Bake recipe - 2021-2022
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