Stuffed Shells with Fire Roasted Tomato Sauce

Stuffed shells are a nice change from my regular pasta dishes and this recipe has a nice contrast between the creamy white ricotta filled shells and the deep red fire roasted red tomato sauce. The dish is beautiful, delicious, easy to prepare, and makes 10 jumbo stuffed shells. Here’s how to make it:

Start by bringing a large pot of salted water to a boil. Follow the manufacturer’s instructions for cooking the shells. It is important not to overcook the shells so that they can hold the filling and not fall apart, they will cook some more in the sauce while baking.

When shells are al dente and cooked according to the directions on the package, remove from the water and place on a sheet of foil to cool, keeping them separated.

Next, take a 28 oz. can of diced fire roasted tomatoes and place them in a strainer to drain off any water before placing them in a food processor.

Once diced tomatoes are in the food processor, add to it, 1 tablespoon of olive oil, 2 tablespoons of dried parsley, 1 tsp. garlic powder, 1 tsp. oregano, 1/2 tsp. salt, and a pinch of red pepper flakes. Pulse it all in the food processor until it becomes a chunky sauce and set aside.

In a medium sized bowl mix together 2 cups of ricotta cheese, 1/2 cup of grated mozzarella (or mozzarella blend of cheeses), 1 tablespoon of dried parsley, 1 tsp. garlic powder, 1/2 cup grated parmesan cheese, and 1 egg.

Preheat oven to 350 degrees and grease or spray a 9x7x2.5-inch baking dish. Place half of the prepared fire roasted tomato sauce in the bottom of the baking dish.

Fill the shells and place in the sauce in the baking dish, this recipe fills 10 jumbo shells.

Once all the shells are filled and in the baking dish, spoon the rest of the sauce over the shells.

After spooning sauce over the shells, cover the dish with foil and place on a foil lined baking sheet.

Place in a 350 degree oven for 35-45 minutes or until shells are tender and sauce is bubbly. Remove foil and bake uncovered for another 5 minutes.

Allow to cool for 15 minutes before serving. To serve, top with grated parmesan cheese and fresh chopped parsley. Enjoy and happy cooking!

Prep Time: 30 min

Total Cooking Time: 1 hr.

Difficulty: Easy

Servings: Makes 10 Jumbo Shells

You will need: 9x7x2.5 inch greased baking dish, food processor, and a strainer

Ingredients:

10 Jumbo shells (12 0z. pkg.)

1 28 oz. can Diced fire roasted tomatoes (strained)

1 Tbl. olive oil

3 Tbl. dried parsley, divided

2 tsp. garlic powder, divided

1 tsp. oregano

1/2 tsp. salt

pinch red pepper flakes

2 cups ricotta cheese

1/2 cup grated parmesan cheese plus more for serving

1/2 cup grated mozzarella cheese (or mozzarella cheese blend)

1 egg

Freshly chopped parsley for garnish

cooking spray or oil to grease baking dish