Cheesy Stuffed Shells
30m prep 1h 5m cook 2h ready
Jumbo pasta shells stuffed with a creamy ricotta and fontina filling, baked in tomato sauce and topped with melted fontina cheese. A hearty and satisfying Italian-inspired dish.
Ingredients
- 29.6 ml extra-virgin olive oil
- 1 onion chopped
- 2.46 ml salt
- 2.46 ml pepper
- 6 clove garlic minced
- 1.23 ml red pepper flakes
- 1 can tomato puree
- 473 ml water
- 4.93 ml sugar
- 283 g whole-milk ricotta cheese
- 113 g fontina cheese shredded
- 56.7 g Pecorino Romano cheese grated
- 2 large eggs
- 44.4 ml fresh basil chopped
- 22.2 ml cornstarch
- 2 clove garlic minced
- 4.93 ml dried oregano
- 2.46 ml salt
- 25 jumbo pasta shells
- 227 g fontina cheese shredded
- 14.8 ml fresh basil chopped
Nutrition (per serving, estimated)
Estimated based off 19 of 21 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1094 mg
- Iron: 5.99 mg
- Magnesium: 99.5 mg
- Phosphorus: 830 mg
- Potassium: 1313 mg
- Zinc: 6.5 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 29.6 ml extra-virgin olive oil
- 2.46 ml salt
- 2.46 ml pepper
- 1.23 ml red pepper flakes
- 1 can tomato puree
- 473 ml water
- 4.93 ml sugar
- 283 g whole-milk ricotta cheese
- 2 large eggs
- 22.2 ml cornstarch
- 4.93 ml dried oregano
- 2.46 ml salt
- 25 jumbo pasta shells
Prepare
- Chop 1 onion
- Mince 6 clove garlic
- Shred 113 g fontina cheese
- Grate 56.7 g Pecorino Romano cheese
- Chop 44.4 ml fresh basil
- Mince 2 clove garlic
- Shred 227 g fontina cheese
- Chop 14.8 ml fresh basil
Let's Cook
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Step 1.
Heat oil in a large saucepan over medium heat until shimmering. Add onion, salt, and pepper and cook, stirring occasionally, until softened and lightly browned, about 10 minutes.
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Step 2.
Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomato puree, water, and sugar and bring to a simmer. Reduce heat to medium-low and cook until flavors have melded, about 5 minutes.
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Step 3.
Stir all filling ingredients in a bowl until thoroughly combined. Transfer filling to pastry bag or large zipper-lock bag (if using zipper-lock bag, cut 1 inch off one corner of the bag).
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Step 4.
Adjust oven rack to middle position and heat oven to 400 degrees. Place shells open side up on the counter. Pipe filling into shells until each is about three-quarters full. Divide the remaining filling evenly among the shells.
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Step 5.
Spread 1 cup sauce over the bottom of a 13 by 9-inch baking dish. Transfer shells, open side up, to prepared dish. Pour remaining sauce evenly over shells to completely cover.
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Step 6.
Cover dish tightly with aluminum foil and set on a rimmed baking sheet. Bake until shells are tender and sauce is boiling rapidly, about 45 minutes. Remove dish from oven and discard foil; sprinkle fontina over top. Bake, uncovered, until fontina is lightly browned, about 15 minutes. Let shells cool for 25 minutes. Sprinkle with basil. Serve.
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