Stuffed Shells
Bon Appetit
Marinara
- 1/4 c Olive oil
- 1 Small onion, finely chopped
- 4 Cloves garlic, thinly sliced
- 2 Sprigs fresh basil
- 2 28 oz cans whole peeled tomatoes
- Salt
Filling
- 1 Egg
- 2 Egg yolks
- 2 c Whole milk ricotta
- 3 oz Grated parmesan
- 1/4 c Fresh parsley, finely chopped
- 1 1/2 c Shredded mozzarella
- Salt
- Black pepper
- 12 oz Jumbo shells
For sauce: Heat olive oil in pan. Saute onions for about five minutes. Add garlic. Saute for one minute more. Stir in basil. Add tomatoes, crushing with your hands as you go. Bring sauce to a boil. Let simmer for 1 hr. Add salt to taste. Use immersion blender for a smooth sauce if desired.
For filling: While sauce is simmering, mix all ingredients thoroughly. Taste and add salt and pepper as necessary. Transfer mixture to ziploc bag. Refrigerate.
Cook shells in boiling water until very al dente. (If shells cook for 14 minutes; cook for 8). Drain and immediately submerge in ice water. Drain again.
Spread 2 c. of marinara sauce in bottom of ungreased 13x9 dish. Fill each shell with filling mixture. Place on top of marinara. Spoon 1 c. more marinara over shells. Sprinkle with 1/2 c. mozzarella. Cover with foil. Bake at 375 for 45 minutes. Uncover. Sprinkle with additional parmesan cheese, dried oregano and a drizzle of olive oil.
Yield: 4 big servings