Ricotta Stuffed Shells With Roasted Tomato Sauce
These ricotta and tomato-stuffed pasta shells are a delightful combination of flavors and textures that will surely please your taste buds. The luscious roasted tomato sauce adds a rich and savory element, complementing the creamy ricotta cheese filling perfectly. With a hint of fresh basil and a melty, cheesy topping, each bite is a symphony of deliciousness. Enjoy these comforting stuffed shells as a satisfying meal that's both flavorful and soul-warming.
— Constant Cookbook
Ingredients
- Roasted Tomato Sauce:
- 4 cup cherry and/or grape tomatoes
- 1 medium white onion
- 2 clove garlic
- 2 tablespoon olive oil
- ¼ cup fresh basil
- Everything Else:
- 6-8 oz large pasta shells
- 16 oz (1 container) ricotta cheese
- 1 egg white
- ¾ cup gouda (divided ½ cup and ¼ cup)
- ¾ cup fontina (divided ½ cup and ¼ cup)
- ½ cup Parmesan cheese (divided in half)
- 1 tablespoon oregano
- pinches salt/pepper
- Basil for Topping
Instructions
- Pre-heat oven to 425˚ F. Toss tomatoes with chopped onion, chopped garlic and olive oil. Place in oven and bake for 30-35 minutes until tomatoes are tender and starting to pop. Remove from oven and let cool for 5 minutes.
- Place roasted tomatoes in a food processor and add in basil. Pulse until the everything is well mixed. This can be made a day ahead of time if need be.
- Reduce oven temperature to 375˚. Cook pasta according to box, drain, and set aside.
- While pasta is cooking, in a medium bowl combine the ricotta cheese and egg, stirring until well combined. Add in cheese oregano, salt, and pepper.
- Grab a 9x9 square pan or a similar sized baking dish and place 1/3 of the tomato sauce on the bottom of the pan. Take the slightly cooled pasta and spoon ricotta mixture into the center of each shell, roughly 2 to 3 tablespoons. Place open side up in the pan and continue until all the shells are full and in the pan. Sprinkle with cheese then spread remaining sauce over the stuffed shells (or reverse this and finish with cheese if wanting the cheese layer on top.
- Bake for 20-30 minutes until sauce is starting to bubble. Remove from oven and sprinkle with basil to serve.
Cook Time
30M
Prep Time
PT20M
Yield
2-3
Nutrition
- Calories: 476 calories
- Sugar Content: 10.6
- Sodium Content: 848
- Fat Content: 16.2
- Carbohydrate Content: 16.2
- Fiber Content: 2.6
- Protein Content: 16.8
- Cholesterol Content: 51.7
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