1. Cook shells according to package instructions. Drain and run under cold water to cool.
2.
Preheat oven to 375. Coat a 13×9 pan with cooking spray. In a medium
bowl, combine the ricotta, mozzarella, milk, egg, onion, garlic,
parsley, basil, Italian seasoning, salt and pepper. Stuff each shell
with 2 tablespoons of the mixture and place in the baking dish.
3.
Heat olive oil in a large skillet over medium-high heat. Add the onion
and garlic and cook until golden brown, about 5 minutes. Add the
tomatoes, wine, basil, salt, pepper, crushed red pepper and sugar. Cook,
stirring occasionally, until the wine has reduced and the tomatoes
start to break down, about 5-7 minutes longer. Pour the sauce over the
shells, cover the pan with foil and bake for 30 minutes.
4. Let the shells sit for 5 minutes, then scoop onto plates and serve.
Herbed Ricotta Stuffed Shells with Cherry Tomato Sauce
Serves 4
All you need:
16 jumbo shells, uncooked
15 oz. ricotta cheese
1 cup shredded mozzarella cheese
2 tablespoons milk
1 egg, lightly beaten
1 small yellow onion, diced
2 garlic cloves, minced
2 tablespoons chopped parsley
5 fresh basil leaves, chopped
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Sauce
2 tablespoons olive oil
1 small yellow onion, diced
2 garlic cloves, minced
2 cups cherry tomatoes (I used a combo of red and orange ones)
1/2 cup white wine
5 fresh basil leaves, chopped
Salt and pepper, to taste
Pinch crushed red pepper
Pinch sugar
All you do:
1. Cook shells according to package instructions. Drain and run under cold water to cool.
2. Preheat oven to 375. Coat a 13×9 pan with cooking spray. In a medium bowl, combine the ricotta, mozzarella, milk, egg, onion, garlic, parsley, basil, Italian seasoning, salt and pepper. Stuff each shell with 2 tablespoons of the mixture and place in the baking dish.
3. Heat olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until golden brown, about 5 minutes. Add the tomatoes, wine, basil, salt, pepper, crushed red pepper and sugar. Cook, stirring occasionally, until the wine has reduced and the tomatoes start to break down, about 5-7 minutes longer. Pour the sauce over the shells, cover the pan with foil and bake for 30 minutes.
4. Let the shells sit for 5 minutes, then scoop onto plates and serve.