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Stuffed Shells In Creamy Tomato Sauce – Country Living

Stuffed Shells in Creamy Tomato Sauce - Country Living recipe image
This comforting dish features tender jumbo pasta shells generously stuffed with a blend of ricotta, mozzarella, and Parmesan cheeses, mixed with fresh herbs. They are nestled in a luxurious sauce that balances the bright acidity of San Marzano tomatoes with the richness of heavy cream. The result is a harmonious blend of textures: the soft, melt-in-your-mouth pasta and cheese filling contrast beautifully with the smooth, velvety sauce. Baked until golden and bubbly, this meal is perfect for family dinners, potlucks, or a cozy weeknight feast. It offers a home-style elegance that feels both indulgent and satisfying.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 33.1
Dietary: Vegetarian
Description
This comforting dish features tender jumbo pasta shells generously stuffed with a blend of ricotta, mozzarella, and Parmesan cheeses, mixed with fresh herbs. They are nestled in a luxurious sauce that balances the bright acidity of San Marzano tomatoes with the richness of heavy cream. The result is a harmonious blend of textures: the soft, melt-in-your-mouth pasta and cheese filling contrast beautifully with the smooth, velvety sauce. Baked until golden and bubbly, this meal is perfect for family dinners, potlucks, or a cozy weeknight feast. It offers a home-style elegance that feels both indulgent and satisfying.
Ingredients
  • 1 tablespoons Olive oil
  • 1/2 teaspoons Salt
  • 3 lg (about l1/2 lb) onions, 1 package (1-lb) large pasta shells
Directions
  1. 1
    Preheat the oven to 375&# 194;°F (190°C).
  2. 2
    Cook the pasta shells according to package directions until al dente; drain and rinse with cool water.
  3. 3
    In a medium saucepan, heat olive oil over medium heat; add chopped onions and cook until soft and translucent, about 5 minutes.
  4. 4
    Add tomato sauce and cream to the pan; stir well and simmer for 10 minutes until slightly thickened.
  5. 5
    In a large bowl, mix together ricotta, mozzarella, Parmesan, eggs, and herbs to create the filling.
  6. 6
    Spoon the cheese mixture into each cooked shell, filling them carefully but not overstuffing.
  7. 7
    Spread a thin layer of the creamy tomato sauce in the bottom of a 9x13-inch baking dish.
  8. 8
    Arrange the stuffed shells in a single layer in the dish; pour the remaining sauce over the top.
  9. 9
    Cover with foil and bake for 30 minutes.
  10. 10
    Remove foil and bake for an additional 10-15 minutes until the sauce is bubbly and the tops are lightly browned.
  11. 11
    Let stand for 10 minutes before serving to allow the shells to set.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 33.1kcal
% Daily Value *
Total Fat 3.8g6%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a lighter version, use part-skim ricotta and reduced-fat mozzarella.

You can prepare this dish ahead of time: assemble the casserole, cover, and refrigerate for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if cooking from cold.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Add cooked spinach or sautéed mushrooms to the ricotta filling for extra flavor and nutrition.

If the sauce seems too thick, add a splash of pasta water or milk to reach your desired consistency.

Keywords: stuffed shells, creamy tomato sauce, pasta bake, italian dinner, ricotta filling, comfort food, family meal, easy dinner, cheesy pasta, homemade sauce, baked pasta, vegetarian main, weeknight dinner, party food, classic italian, ricotta cheese, mozzarella, parmesan, herbs, comforting
Read it online: https://www.chefs-mate.com/recipe/stuffed-shells-in-creamy-tomato-sauce-country-living/