Ingredients

  • 1 pound pasta shells (large)
  • 32 ounces ricotta cheese
  • 2 cups mozzarella cheese (grated)
  • 1/2 cup grated parmesan cheese (freshly, plus additional for sprinkling)
  • 2 tablespoons chopped parsley
  • 1 egg (lightly beaten)
  • 2 cans diced tomatoes (14 oz each)
  • 2 cloves garlic (coarsely chopped)
  • 1 cup chicken stock
  • 1 tablespoon extra-virgin olive oil

Directions

  1. Cook the pasta shells into a large saucepan of boiling salted water until nearly al dente (a few minutes less than the time indicated on package directions). Drain and rinse under cold water.
  2. Preheat the oven to 350°F. Mix the cheeses, parsley and egg in a large bowl until well blended. Season.
  3. Place the tomatoes with their juice, garlic and stock in a food processor and pulse until the mixture resembles a coarse puree. Season to taste. Spoon a thin layer of sauce into a baking dish large enough to hold the pasta shells in a single layer.
  4. Pat the pasta shells dry and fill with the cheese mixture. Place the shells in the baking dish. Spoon the remaining sauce around the shells. Sprinkle with additional Parmesan cheese and drizzle with oil.
  5. Bake for 30 mins or until the sauce is bubbling and the shells are heated through.
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NutritionView more

500Calories
Sodium12%DV290mg
Fat34%DV22g
Protein51%DV26g
Carbs17%DV50g
Fiber8%DV2g

PER SERVING *

Calories500Calories from Fat200
% DAILY VALUE*
Total Fat22g34%
Saturated Fat11g55%
Trans Fat
Cholesterol95mg32%
Sodium290mg12%
Potassium420mg12%
Protein26g51%
Calories from Fat200
% DAILY VALUE*
Total Carbohydrate50g17%
Dietary Fiber2g8%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Big P. 29 Mar
these came out great.