Stuffed Shells With Garlic Bread
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Nutritional Guidelines (per serving) | |
---|---|
447 | Calories |
24g | Fat |
29g | Carbs |
30g | Protein |
Nutrition Facts | |
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Servings: 6 | |
Amount per serving | |
Calories | 447 |
% Daily Value* | |
Total Fat 24g | 31% |
Saturated Fat 13g | 66% |
Cholesterol 222mg | 74% |
Sodium 511mg | 22% |
Total Carbohydrate 29g | 10% |
Dietary Fiber 4g | 13% |
Protein 30g | |
Calcium 574mg | 44% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
These large stuffed pasta shells are filled with a combination of ricotta and Parmesan cheese. The shells are baked with a flavorful homemade tomato sauce and a mozzarella cheese topping. The garlic bread is the perfect finishing touch, making this a complete meal.
For a bigger meal, add a tossed green salad or Greek salad.
Ingredients
- 2 dozen large pasta shells
- 24 ounces part-skim ricotta cheese
- 1/4 cup fine dry bread crumbs (Italian seasoned)
- 1/2 cup grated Parmesan cheese (divided)
- 1/4 teaspoon salt
- 2 tablespoons fresh parsley (chopped)
- 1 egg (slightly beaten)
- 1 medium onion (halved and sliced)
- 2 cloves garlic (crushed)
- 1 can (15 ounces) diced tomatoes (undrained)
- 3 cans (8 ounces each) tomato sauce
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon dried basil leaves
- 1 1/2 to 2 cups shredded Mozzarella cheese
- Garlic Bread
- 1 loaf crusty bread (such as ciabatta or Italian bread)
- 6 tablespoons butter (softened)
- 3 cloves garlic (finely chopped and then mashed to a paste-like consistency)
- 1/2 teaspoon garlic powder
- 1 tablespoon fresh parsley (chopped)
Steps to Make It
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Cook the pasta shells in boiling salted water, following package directions. Drain in a colander and rinse with cool water. Set aside.
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In a medium bowl, combine ricotta cheese, bread crumbs, 1/4 cup of the Parmesan cheese, 1/4 teaspoon salt, 2 tablespoons of fresh parsley, and egg; mix until well blended.
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Heat the oven to 375 F.
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In a large skillet, heat oil over medium heat; add onion and saute until tender and golden in color. Add the 2 cloves of crushed garlic, tomatoes, tomato sauce, oregano, and basil; mix well and bring to a boil. Reserve 1 cup of sauce. Pour remaining sauce into a 9x13x2-inch baking dish.
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Carefully spoon cheese mixture into shells; arrange shells, opening side up, in tomato sauce in the pan. Pour reserved sauce over shells.
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Cover the pan tightly with foil and bake in the preheated oven for 30 minutes. Sprinkle with mozzarella cheese and remaining 1/4 cup parmesan cheese.
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Return stuffed shells to oven along with the garlic bread (see below); bake, uncovered, for 10 to 15 minutes longer.
For the Garlic Bread
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Cut the bread in half lengthwise.
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In a bowl, combine the softened butter with the 3 cloves of mashed garlic, garlic powder, and 1 tablespoon of chopped parsley.
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Spread the butter mixture over the cut sides of the bread and place it in a baking pan (a pan that will fit in the oven alongside the pasta pan).
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Put the pan in the oven along with the shells for the last 10 to 15 minutes of baking time. If desired, broil the bread for a minute or two after you take the stuffed shells out of the oven.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
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