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Stuffed Shells with Marinara
Stuffed Shells with Marinara
(Pasta Ripiene con Marinara)
 
 
Ingredients:
 
8 large pasta shells
1 cup ricotta cheese
1/8 cup shredded Parmigiano cheese
1 small bunch basil, chopped
6 Roma tomatoes, finely chopped
4 cloves garlic, minced
Salt and pepper to taste
 
Directions:
 
Preheat oven to 400F.

Cook shells in salted water according to package directions.

Drain and set aside.

Combine tomatoes, basil, garlic, salt and pepper in a bowl.

Pour half of the tomato mixture onto the bottom of an 8 inch square pan or pie dish.

Reserve the remaining half.

Combine ricotta and Parmigiano cheese in a small bowl.

Season with salt and pepper.

Carefully stuff 3-4 tbs of the cheese mixture into each shell.

Set the shells, open end up, in the tomato mixture in the pan.

Cover with the remaining tomato mixture and more basil if desired.

Cover the pan tightly with foil and bake for 25-30 minutes.

Serve hot. Serves 2-4.
 
That's it!
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