Stuffed Shells

Recipe

Stuffed Shells

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Jumbo pasta shells filled with ricotta and topped with tomato sauce and melted Italian cheese

User Rating

2.67 out of 5 stars
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12 ratings

Recipe Data

8
Servings
45min
Prep
1hr40min
Total

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    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    32jumbo pasta shells
    2 tbsp.Hy-Vee Select olive oil
    1medium onion, finely chopped
    2 clove(s)garlic, minced
    ½ tsp.Hy-Vee crushed red pepper flakes
    2(15 oz each) containers Hy-Vee part-skim ricotta cheese
    1 ½(8 oz each) pkg Hy-Vee finely shredded Italian cheese, divided
    1 c.chopped fresh Italian parsley
    2Hy-Vee large eggs, beaten
    ½ tsp.Hy-Vee salt
    1recipe Chunky Tomato Sauce
    Chunky Tomato Sauce:
    4 tbsp.Hy-Vee Select olive oil, divided
    ½medium white onion, minced
    4garlic cloves, minced
    1(28 oz) can Hunts crushed tomatoes, undrained
    1(14.5 oz) can Hunts diced or petite diced tomatoes, undrained
    2 tsp.Hy-Vee dried parsley flakes
    1 ½ tsp.Hy-Vee Italian seasoning
    1 ½ tsp.Hy-Vee dried basil
    ¾ tsp.Hy-Vee dried oregano
    1bay leaf
    1large sprig fresh rosemary or 3/4 tsp dried rosemary
    ½ tsp.Hy-Vee salt
    2 tbsp.Hy-Vee butter, cubed

    Directions

    1. Cook pasta shells according to package directions for the shortest timing. Drain and rinse under cold water. Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion, garlic and red pepper flakes and saute 3 to 5 minutes until translucent. Remove skillet from heat and cool slightly.
    2. In a large bowl, combine ricotta cheese, 1 package of shredded Italian cheese, parsley, eggs and salt. Stir in onion mixture. Preheat oven to 375 degrees. Spoon 2 cups Chunky Tomato Sauce into the bottom of a greased 13-by-9-by-2-inch baking dish. Fill each shell with about 2 tablespoons ricotta mixture.
    3. Arrange shells in dish and spoon remaining Chunky Tomato Sauce over shells. (Wrap and freeze at this point if desired; thaw before baking). Cover with foil and bake 30 minutes or until sauce is bubbling. Uncover; top with remaining 1 cup shredded Italian cheese and bake an additional 8 to 10 minutes.
    4. To make chunky tomato sauce, heat 2 tablespoons of the olive oil in a medium saucepan over medium-high heat. Add onion and garlic and saute until translucent, about 3 to 5 minutes. Stir in remaining 2 tablespoons olive oil, tomatoes, herbs and salt; bring to boiling. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Remove and discard bay leaf and rosemary sprig. Stir in butter cubes. Let simmer another 5 minutes; remove from heat and let cool.

    Nutrition facts

    Servings

    630 Calories per serving

    Amounts Per Serving

    • Total Fat: 34g
    • Cholesterol: 115mg
    • Sodium: 1180mg
    • Total Carbohydrates: 52g
    • Protein: 30g

    Daily Values

    0%
    Vitamin A 40%
    0%
    Vitamin C 40%
    0%
    Iron 20%
    0%
    Calcium 50%

    Recipe Source:

    Hy-Vee Seasons Holiday 2012.