Fresh Herb and Ricotta Stuffed Shells

101

PREP TIME

18 min

TOTAL TIME

1 h 5 min

Makes

6 Servings

Fresh Herb and Ricotta Stuffed Shells

Photo: Ryan Szulc

What's more satisfying than a tray of bubbling hot, cheese-stuffed shells? We can't think of much.

Ingredients

  • 1 8.8 oz box jumbo pasta shells
  • 3 tbsp olive oil
  • 8 oz white mushrooms , chopped (about 3 cups)
  • 1 tbsp chopped garlic
  • 2 cups ricotta
  • 1 large egg , beaten
  • 3 tbsp chopped parsley
  • 2 tbsp chopped basil
  • 1/4 tsp grated lemon zest
  • 1/2 cup grated Parmesan
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cup store-bought tomato sauce
  • 1/2 cup grated mozzarella

Instructions

  • Preheat oven to 350°F.
  • Cook pasta in boiling salted water for 8 min or until al dente. Drain, toss with 1 tbsp oil (to keep shells from sticking together) and pour out on a baking sheet. Reserve.
  • Heat remaining 2 tbsp oil in a skillet over high. Add mushrooms and cook for 2 min or until juicy. Add garlic and sauté for 1 min longer. Remove from heat. Reserve.
  • Combine ricotta, egg, parsley, basil, lemon zest, Parmesan, salt and pepper in a bowl and stir until mixed. Add reserved mushroom mixture and stir to combine. Divide filling between 30 shells. Spread 1 cup of tomato sauce in the bottom of a 9 x 13-in. casserole dish. Place stuffed shells in dish in neat rows. Spoon remaining ½ cup sauce over shells and sprinkle with cheese. Bake for 35 min or until sauce is bubbling and cheese is melted.

Warm-up tip:

Freeze assembled but unbaked in casserole. Defrost fully and bake at 350°F for 35 min before serving.

Nutrition (per serving)

  • Calories
  • 435,
  • Protein
  • 22 g,
  • Carbohydrates
  • 35 g,
  • Fat
  • 24 g,
  • Fibre
  • 3 g,
  • Sodium
  • 802 mg.

Originally published in the October 2012 issue. Photo by Ryan Szulc. 

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