For those that know me, they know that ricotta cheese is not my favorite cheese. Cooked this way, mixed with all sorts of goodness, I like it. This recipe is another one of my vegetarian dishes that the kids will eat. The original recipe was found in the 2012 issue of Food and Wine magazine. It has been modified by me.
- 2 Tbs unsalted butter
- 2 Tbs extra-virgin olive oil
- 1 medium sweet onion. thinly sliced
- 12 oz jumbo shells
- 2 cups ricotta cheese
- 12 oz mozzarella cheese, shredded
- 1/4 cup chopped parsley
- Salt and pepper to taste
- 2 large eggs, beaten
- 3 cups marinara sauce (homemade recipe below, or used store bought for simplicity)
- 1/2 cup heavy cream
Preheat oven to 375 degrees. In large, deep skillet, melt the butter and oil. Add onion until lightly browned, 15 minutes. Add water as needed to keep from scorching. Set aside and let cool.
Cook pasta shells to al dente, drain, cool under water, and pat dry.
Fold the ricotta, 1 cup of cheese, parsley, and onions and season with salt and pepper. Stir in eggs.
Mix marinara sauce with cream and pour 1 1/2 cups into a 9X13 baking dish. Stuff each shell and nestle close together in the sauce. Drizzle remaining marinara over and sprinkle with remaining mozzarella.
Bake for 40 minutes, until golden. Let rest for 15 minutes.
- 1/4 cup olive oil
- 3 garlic cloves halved
- 1 Tbs tomato paste
- 1 / 35oz can of whole peeled Italian tomatoes
- salt and pepper to taste
- pinch of sugar
- 2 fresh basil sprigs
Heat oil in large saucepan, add garlic and saute until golden, 5 minutes. Add tomato paste and stir for 1 minute. Add tomatoes and crush with a spoon. Season with salt, pepper, sugar, and basil. Simmer for 30 minute. Makes approx 3 cups.