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Servings and Ingredients
|32 jumbo pasta shells|
|2 tbsp. Hy-Vee Select olive oil|
|1 medium 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|
|2 Hy-Vee large eggs, beaten|
|½ tsp. Hy-Vee salt|
|1 recipe Chunky Tomato Sauce|
|Chunky Tomato Sauce:|
|4 tbsp. Hy-Vee Select olive oil, divided|
|½ medium white onion, minced|
|4 garlic 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|
|1 bay leaf|
|1 large sprig fresh rosemary or 3/4 tsp dried rosemary|
|½ tsp. Hy-Vee salt|
|2 tbsp. Hy-Vee butter, cubed|
- 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.
- 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.
- 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.
- 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.
630 Calories per serving
Amounts Per Serving
- Total Fat: 34g
- Cholesterol: 115mg
- Sodium: 1180mg
- Total Carbohydrates: 52g
- Protein: 30g
Vitamin A 40%
Vitamin C 40%
Hy-Vee Seasons Holiday 2012.