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Stuffed Shells Recipe

   
 

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     Stuffed Shells

Category   Entrees - Maindishes
Sub Category   None

Ingredients
Jumbo pasta shells (2 oz)
SAUCE
1/4 cup minced onion
1 tablespoon olive oil
1 tablespoon tomato paste
2 teaspoon minced garlic
1/2 teaspoon dried Italian seasoning
1 can diced tomatoes 14.5 oz or larger
salt and pepper
 
FILLING
3/4 cup pesto
1/2 cup shredded mozzarella
1/4 cup ricotta cheese
1/4 cup shredded Parmesan
1 teaspoon lemon juice
1/2-1 teaspoon red pepper flakes

Instructions
Preheat oven to 400. Cook shells in boiling water just until pliable. Do not over cook. Cook 8-9 minutes, drain and rinse with cold water.
Sauce Sweat oion in oil in a saute pan over medium heat until soft 3-5 minutes. Add tomato paste, garlic, and Italian seasoning, cook until fragrant 1 minute. Stir in tomatoes, add salt and pepper to taste. simmer 20 minutes. Once the sauce is done, cover the bottom of a baking dish with a third of the sauce. This is where you shells will sit.
Filling Mix pesto, and all cheeses in a small bowl. Stir, add lemon juice, pepper flakes and salt to taste. Place in fridge until sauce is done. Stuff each shell with a heaping spoonful of cheese. Arrange the stuffed shells in the prepared backing dish. Once all shells are in the baking dish, pour remaining sauce over shells.
Sprinkle 3 tablespoons of mozzarella and 3 tablespoons of parmesan over top of shells. Bake shells for 25-30 minutes.


Originally Submitted
8/29/2013





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