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“Unique” Stuffed Shells and Tomato Sauce
Prep: 10 min Cook: 60 min Servings: 4by Catherine Pappas920 recipes>Ingredients
- For the Sauce:
- 29 oz. can crushed tomatoes
- 3 cloves of garlic – chopped
- ¼ cup fresh basil – chopped
- ½ red onion – chopped
- 1 carrot – chopped
- 3 tablespoons wine
- ¼ cup chicken broth
- ½ tsp. salt
- ½ tsp. black pepper
- ¼ tsp. red pepper flakes
- ½ tsp. dried oregano
- 2 – 3 tablespoons olive oil
- Grated Romano or Parmesan cheese
- For the Shells:
- 12 oz. box of jumbo shells
- Filling:
- 16 oz. of cottage cheese
- 2 cloves of garlic
- ½ cup Italian parsley
- ½ cup sour cream
- ¼ tsp. red pepper flakes
- ½ tsp. salt
- Zest of ½ orange
- 2 tablespoons sugar
- ¼ cup of grated Romano or Parmesan cheese
- 1 cup of shredded - Mozzarella or Monterey Jack cheese for topping the shells
Directions
- For the Sauce:
- Heat a large frying pan with the olive oil; add the chopped onion, carrot and garlic. Sauté until the onion is softened and the garlic is fragrant.
- Add the crushed tomato, wine, chicken broth, basil and the seasonings.
- Simmer on low; partially covered while preparing the shells.
- For the Shells:
- Prepare the shells as directed.
- Filling:
- Preheat Oven 350 degrees:
- In a food processor combine the cottage cheese, sour cream, parsley, garlic, grated cheese, orange zest and seasonings in the food processor. Give a few good chops.
- Carefully, take the shells and fill them with teaspoon. Place a ladle of the tomato sauce in a baking pan and place the filled shells in the pan.
- Top with more tomato sauce and the shredded cheese.
- Bake 25 – 30 minutes.
- Serve with extra grated cheese and tomato sauce.
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