Cheese Stuffed Giant Shells

178

PREP TIME

20 min

TOTAL TIME

45 min

Makes

4 servings

Cheese Stuffed Giant Shells

Photo: Erik Putz

Put your big kid to work spooning the filling into these yummy stuffed giant shells. When the baking is done, let her garnish with fresh basil.


Ingredients

  • 12 jumbo shells
  • 2 tbsp olive oil , divided
  • 1 227-g pkg cremini mushrooms , finely chopped
  • 1 garlic clove , minced
  • 1 cup extra-smooth ricotta
  • 2 tbsp finely chopped basil
  • 1/4 tsp salt , divided
  • 1 796-mL can whole tomatoes , drained well
  • 1/2 cup grated mozzarella

Instructions

  • Preheat oven to 450F.
  • Cook shells in a large pot of boiling water following package directions (omitting salt) until tender, 14 to 16 min. Drain and set aside.
  • Meanwhile, heat 1 tbsp oil in a large non-stick frying pan over medium-high. Add mushrooms and cook, stirring often, until golden brown, 8 to 10 min. Stir in garlic and cook 2 more min. Transfer mixture to a large bowl. Stir in ricotta, basil and 1/8 tsp salt until combined.
  • Crush tomatoes finely, using hands or a wooden spoon, in a medium bowl. Stir in remaining 1 tbsp olive oil and 1/8 tsp salt. Season with fresh pepper. Spread half of tomato sauce over the bottom of an 8 x 8-in. baking dish. Fill each shell with a heaping tbsp of ricotta mixture, then arrange in baking dish, open side up. Spoon remaining tomato sauce overtop. Sprinkle with mozzarella.
  • Bake in centre of oven until cheese melts and shells are warmed through, 10 to 12 min.

Nutrition (per serving)

  • Calories
  • 318,
  • Protein
  • 15 g,
  • Carbohydrates
  • 26 g,
  • Fat
  • 18 g,
  • Fibre
  • 3 g,
  • Sodium
  • 455 mg.

Originally published in the Today’s Parent February 2016 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo by Erik Putz.