A pasta casserole with cheese.
Cook Time: 45 minutes
Total Time: 45 minutes
Ingredients:
- 2 dozen large pasta shells
- 2 teaspoons salt
- 24 ounces part skim ricotta cheese
- 1/4 cup fine dry bread crumbs, Italian seasoned
- 1/2 cup grated Parmesan cheese, divided
- 2 tablespoons chopped fresh parsley or 2 teaspoon dried parsley flakes
- 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
Preparation:
Cook shells in boiling salted water, following package directions. Drain in a colander and rinse with cool water. Set aside.
In a medium bowl, combine ricotta cheese, bread crumbs, 1/4 cup Parmesan cheese, 1/4 teaspoon salt, parsley, and egg; mix until well blended.
In a large skillet, heat oil over medium heat; add onion and sauté until golden in color. Add 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.
Carefully spoon cheese mixture into shells; arrange shells, opening side up, in tomato sauce in the pan. Pour reserved sauce over shells. Cover tightly with foil and bake at 375° for 30 minutes. Sprinkle with Mozzarella cheese and remaining 1/4 cup Parmesan cheese. Return stuffed shells to oven and bake, uncovered, 10 to 15 minutes longer.
Stuffed shells serves 6.
More Stuffed Shells and Related Recipes
Crockpot Stuffed Shells
Easy Baked Ziti
Chunky Garden Tomato and Fresh Basil Sauce
Macaroni and Cheese Recipes
Cheese Main Dish Recipes
Pasta Recipes
Noodle Dishes
Main Dish Casseroles
Slow Cooker Recipes | Casseroles | Main Recipe Index
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