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LivingFood and DrinkStuffed Shells with Marinara Sauce

Stuffed Shells with Marinara Sauce

by Susan Hanna

This baked pasta recipe from Bon Appetit is perfect comfort food on a chilly fall night. You will need a few hours to prepare this dish, but you can make it ahead.

Avoiding Additives and Preservatives

I use Unico canned tomatoes. Check the ricotta, Parmesan and mozzarella to ensure they do not contain colour. For more recipes using all-natural ingredients, visit Eye For A Recipe.

Ingredients:

Classic marinara sauce

  • ¼ cup (60 ml) olive oil
  • 1 small onion, finely chopped
  • 4 garlic cloves, thinly sliced
  • 2 sprigs basil
  • 2 28-ounce cans (796 ml) whole peeled tomatoes

Stuffed shells

  • 12 ounces (340 g) jumbo pasta shells
  • 2 large egg yolks
  • 1 large egg
  • 2 cups (500 ml) whole-milk fresh ricotta
  • 3 ounces (85 g) Parmesan, finely grated, plus more for serving
  • ¼ cup (60 ml) finely chopped parsley
  • 8 ounces (226 g) low-moisture mozzarella, coarsely grated, divided
  • 3 cups (750 ml) Classic marinara sauce, divided

Preparation:

Classic marinara sauce

Heat oil in a medium heavy pot over medium. Cook onion, stirring occasionally, until very soft, 8–10 minutes. Add garlic and cook, stirring occasionally, until very soft, about 5 minutes; stir in basil. Add tomatoes, crushing with your hands as you go; season with salt and pepper and bring to a simmer. Reduce heat; simmer gently, stirring occasionally, until sauce is thick, about 1 hour. Season with salt and pepper. Let cool.

Do Ahead: Sauce can be made 1 week ahead. Cover and chill, or freeze up to 3 months.

Stuffed shells

  1. Preheat oven to 375° F (190° C). Cook shells in a large pot of boiling salted water, stirring occasionally, until very al dente; drain. Run under cold water to stop the cooking and drain again.
  2. Lightly whisk egg yolks and egg in a large bowl. Stir in ricotta, Parmesan, parsley, and 1½ cups (375 ml) mozzarella; season with salt and pepper. Transfer filling to a large re-sealable plastic bag.
  3. Spread 1½ cups (375 ml) marinara sauce in a 13 x 9-inch (33 x 22 cm) baking dish. Snip off 1 end of plastic bag and, working one at a time, squeeze filling into shells, arranging them in a single layer in baking dish as you go. Top with remaining 1½ cups (375 ml) marinara sauce and remaining mozzarella. Cover pan tightly with foil and bake shells until sauce is bubbling throughout, 35–40 minutes. Let rest 5 minutes.
  4. Carefully move rack to top of oven and heat broiler. Uncover pasta and broil until lightly browned on top, about 2 minutes. Sprinkle with oregano and more Parmesan and drizzle with oil. Serves 8.

Do Ahead: Pasta can be baked 3 days ahead. Let cool; cover and chill. Reheat, covered, at 375° (190° C).

From Bon Appetit

 

 

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