Jumbo Stuffed Shells for Two
Serves 2
(Italy)
Stuffed shells is one of those pricey Italian Restaurant standbys that are easily prepared at home. This is an interpretation that my family particularly enjoy, it takes a little time due if you use of homemade tomato sauce but the result is worth it, if you’re in a hurry any good commercial spaghetti sauce will do.
Prep time: 15 minutesPasta cook time: 10 minutes
Bake time: 29 minutes
Total time: 54 minutes
Ingredients
1 cup shredded mozzarella cheese, shredded through the course side of a hand grater, divided use
½ cup plus 3 tablespoons shredded Parmesan cheese, divided use
1 beaten egg
1 teaspoon dried parsley or 1 tablespoon chopped fresh Italian parsley
1 teaspoon nutmeg
Kosher or sea salt, to taste
freshly ground black pepper, to taste
14 large shell pasta
1 cup Arrabbiata sauce (see recipe) or commercial spaghetti sauce, plus additional for service at the table
Preparation
1. Preheat oven to 400º F.
2. Prepare the jumbo shells following package directions for al dente.
3. In a mixing bowl, combine the ricotta cheese, beaten egg, Parmesan, Mozzarella, parsley, nutmeg and salt and pepper until thoroughly blended.
4. Coat the bottom of each individual baking dish with 3 tablespoons of sauce. Drain the shells and when they are cool enough to handle fill, one at a time, each of the shells with one heaping tablespoon of the ricotta mixture and place the stuffed shell into the sauced baking dish and repeat until each dish hold 7 jumbo shells.
5. When both baking dishes contain 7 stuffed jumbo shells place ½ cup of the tomato sauce over the stuffed shells then sprinkle ½ of the remaining Parmesan cheese over that followed by ½ the remaining mozzarella.
6. Place the baking dishes in the preheated oven and bake for about 29 minutes or until the top is nicely browned. Remove dishes from the oven and allow to rest for at least 15 minutes before serving accompanied by additional sauce.
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