https://www.copymethat.com/r/UYzh07p08/cheesy-stuffed-shells/
114947826
TUsor9o
UYzh07p08
2024-05-02 07:48:48
Cheesy Stuffed Shells
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Ingredients
- subheading: GATHER YOUR INGREDIENTS:
- subheading: Sauce:
- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped
- ½ teaspoon salt
- ½ teaspoon pepper
- 6 garlic cloves, minced
- ¼ teaspoon red pepper flakes
- 1 (28-ounce) can tomato puree
- 2 cups water
- 1 teaspoon sugar
- subheading: Filling:
- 10 ounces (1¼ cups) whole-milk ricotta cheese
- 4 ounces fontina cheese, shredded (1 cup)
- 2 ounces Pecorino Romano cheese, grated (1 cup)
- 2 large eggs
- 3 tablespoons chopped fresh basil
- 1 ½ tablespoons cornstarch
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- subheading: Shells:
- 25 jumbo pasta shells
- 8 ounces fontina cheese, shredded (2 cups)
- 1 tablespoon chopped fresh basil
- subheading: BEFORE YOU BEGIN:
- Shred the fontina on the large holes of a box grater. Be sure to use only open, unbroken shells. We developed this recipe using Barilla Jumbo Shells and were able to find at least 25 open shells in each 1-pound box we used. Pipe each shell only about three-quarters full on your first pass, and then divide the remaining filling evenly among the shells.
Steps
Directions at americastestkitchen.com
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