Do you sprinkle mozzarella/parm/Italian blend on top and bake it? So good 🤌🏼
Gentrified_potato02
Recipe:
Sauce:
2 28 oz cans San Marzanzo tomatoes, crushed; 1-1/2 heads garlic, sliced; 1 small onion, diced fine; 4 oz tomato paste; Pinch of red pepper flakes; Splash or two of red wine; Small bunch basil; Salt to taste
Stuffing:
1 bunch spinach, blanched drained and chopped; 16 oz ricotta, drained; 16 oz fontina, grated; 8 oz goat cheese; Handful of grana podano, grated fine; 2 eggs 1/2 – 1 tbsp garlic powder Salt to taste
Make the sauce like your typical basic marinara, set aside to simmer. Boil your shells about 3 minutes shy of al dente; my pan fits about 18 so I boiled over twenty to make up for if any break. Drain shells and set aside to cool.
Add a layer of sauce to the bottom of your pan, a good 3/4 inch deep. Mix stuffing mixture in a bowl, add 1/2 garlic powder and salt to taste. If more garlic flavor is desired, add the other 1/2 tbsp. Then using a spoon stuff into each shell. Place stuffed shells in dish and if so desired, add a bit more sauce on top like pictured. You can also top with a layer of shredded mozzarella or more fontina if you like. Bake, covered at 400F for 20 mins, then uncover and bake another 15 mins until bubbly. If desired, you can broil for the last 5 mins to crisp up the tops of the shells.
Bubbly57
Looks fabulous and really delicious 😋
BoredCheese
I love stuffed shells. They’re a great comfort food. I put sweet Italian sausage in mine. Some people in here need to redirect their negativity.
8 Comments
Do you sprinkle mozzarella/parm/Italian blend on top and bake it? So good 🤌🏼
Recipe:
Sauce:
2 28 oz cans San Marzanzo tomatoes, crushed;
1-1/2 heads garlic, sliced;
1 small onion, diced fine;
4 oz tomato paste;
Pinch of red pepper flakes;
Splash or two of red wine;
Small bunch basil;
Salt to taste
Stuffing:
1 bunch spinach, blanched drained and chopped;
16 oz ricotta, drained;
16 oz fontina, grated;
8 oz goat cheese;
Handful of grana podano, grated fine;
2 eggs 1/2 – 1 tbsp garlic powder Salt to taste
Make the sauce like your typical basic marinara, set aside to simmer. Boil your shells about 3 minutes shy of al dente; my pan fits about 18 so I boiled over twenty to make up for if any break. Drain shells and set aside to cool.
Add a layer of sauce to the bottom of your pan, a good 3/4 inch deep. Mix stuffing mixture in a bowl, add 1/2 garlic powder and salt to taste. If more garlic flavor is desired, add the other 1/2 tbsp. Then using a spoon stuff into each shell. Place stuffed shells in dish and if so desired, add a bit more sauce on top like pictured. You can also top with a layer of shredded mozzarella or more fontina if you like. Bake, covered at 400F for 20 mins, then uncover and bake another 15 mins until bubbly. If desired, you can broil for the last 5 mins to crisp up the tops of the shells.
Looks fabulous and really delicious 😋
I love stuffed shells. They’re a great comfort food. I put sweet Italian sausage in mine. Some people in here need to redirect their negativity.
I love stuffed shells
I want this
Yum
Looks delicious!