STUFFED SHELLS

This is a do ahead meal - Cover with foil and refrigerate after you assemble 1-2 days prior.  Take out of the refrigerator and bake as directed, adding at least 5 minutes to the bake time or until bubbly.

Stuffed Shells

Ingredients

• 24-26  Jumbo Shells *

• 32 ounces Whole-Milk Ricotta Cheese   

• ¾ c Romano Cheese, grated

• ½ c Parmesan Cheese, grated

• 2 Tbsp Fresh Parsley, chopped

• 2 Tbsp Fresh Basil, chopped, plus a few leaves cut into chiffonade for garnish

• 8 ounces Mozzarella, shredded - probably need more

• ½ c Mozzarella to cheese mixture

• 1 Egg

• ¼ Tsp Red Pepper Flakes

• ½ Tsp Garlic Powder

• ½ Tsp Salt

• ½ Tsp Black Pepper

• 5 c Marinara Sauce (store bought or homemade*), if store bought preferred brand Rao’s

       *see below for homemade sauce

Directions

Preheat the Oven to 375F

1. Bring a large pot of water to a boil, add 2 tsp salt and cook the shells to al dente (which means firm to bite). Drain and add them to a bowl with cold water to stop the cooking process.  Drain and then pat dry with paper towels.

2. In a large bowl, mix the ricotta, parmesan, ½ c romano, ½ c mozzarella, parsley, basil, egg, red pepper flakes, garlic powder, salt and pepper. Stir until combined.

3. Assemble in a 9x13 casserole dish adding 3 c of marinara to the bottom of the dish.

4. Fill each of the shells with the ricotta mixture (do not overstuff - make sure you can pinch and close - note you will not use all the filling) and place them seam-side down on top of the sauce.  Repeat until all the shells are filled.

5. Top the shells with the remaining marinara sauce. Sprinkle the ¼ c romano cheese over the tops.  Top with 1 c mozzarella.

6. Cover with foil and bake for 25-30 minutes or until bubbly.  

7. Remove the foil and broil for 2-3 minutes until the cheese starts to lightly brown. **Always keep an eye on your food when broiling.

8. Remove from the oven and garnish with fresh basil.

Note, I always cook a few extra shells in case there are a few that tear during the cooking process.  Leftovers freeze well.

You will have some leftover ricotta and could cook up another dozen shells and freeze these for a smaller casserole later!  

Freezer:  Bake casserole for 25 minutes, let cool completely, cover with plastic wrap & alumimum foil then pop in the freezer.  I would recommend defrosting and bringing to room temp, then reheating and garnish with the basil before serving.

You will need to double this recipe for the stuffed shells recipe above.

Marinara Sauce

Makes 3 cups

Ingredients

• ⅓ c Vidalia Onion, diced fine

• 2 Garlic Cloves, minced

• 1 tbsp Olive Oil    

• 28 oz Tomato Sauce (preferred brand Hunts) 

• ¼ tsp Sugar

• ½ tsp Coarse Kosher Salt 

• ¼ tsp Black Pepper

• Pinch of Red Pepper Flakes

• 6 oz Tomato Paste (preferred brand Hunts) 

• 1 tsp Dried Oregano

• 2 tbsp Fresh Parsley, chopped

• 1 tbsp Fresh Basil, chopped

Directions

1. Add the oil to a medium size skillet and saute the onion for 7-8 minutes until soft over medium heat.

2. Add the garlic and stir for 30 seconds.

3. Stir in the tomato sauce, tomato paste, sugar, oregano, parsley, basil, red pepper flakes, tomato paste, salt & pepper and simmer for 20 minutes. 

4.  The sauce can be stored in the refrigerator for 4 days or you can freeze for up to 6 months.