Recipes
CHEESY STUFFED PASTA SHELLS ft Russell Cadogan & Tricia Lee Kelshall
Ingredients
1 pack jumbo pasta shells
Tomato Sauce:
1 can Hunt’s Four Cheese Pasta Sauce
1 tsp dried oregano
1 tbsp tomato paste
2 cloves garlic, minced
Salt and black pepper
1 tbsp olive oil
Pasta Filling:
1 tub (15 oz) ricotta cheese
½ cup grated Parmesan cheese
½ cup grated cheddar cheese
1 cup chopped fresh button mushrooms
1 small onion diced
1 small sweet pepper, seeded and diced
1 tbsp chopped shadon beni
2 – 3 cloves garlic, minced
Salt and black pepper
Pinch of cayenne pepper or few drops pepper sauce
Extra grated cheddar cheese and mozzarella cheese for top
Directions
- Boil the pasta shells just until al dente (cooked but still firm to the bite). Drain and set aside.
- Make the tomato sauce: Heat the olive oil in a small pot. Add the oregano and let cook for 1 minute. Add the tomato paste and the garlic and mix well. Cook for another minute. Add the Hunt’s Pasta Sauce and stir well to combine. Season with a pinch of salt and pepper. Remove from heat and set aside.
- Make the filling: Heat a little oil in a medium frying pan. Add the onion and cook for a minute. Add the mushrooms and sweet pepper and mix to combine. Add the garlic, pepper sauce and salt and black pepper. Mix well. Let cook just until the vegetables are cooked through. Let cool.
- Combine the ricotta cheese, Parmesan cheese, cheddar and shadon beni. Season with a touch of salt and pepper. Add the cooled vegetables and mix well.
- Preheat oven to 375 degrees F.
- Assemble the shells: Place a few spoonfuls of the tomato sauce in the base of a baking dish, enough to cover entire base of the dish. Spoon approximately 1½ tbsp of filling into the pasta shells and place the stuffed shells in the dish. Top each sheet with some more tomato sauce, then cover with extra grated cheese.
- Bake in the preheated oven for 20 – 25 minutes or until golden brown and bubbling. Remove and let rest for 5 minutes before serving.
