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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 439.2
  • Total Fat: 21.5 g
  • Cholesterol: 70.6 mg
  • Sodium: 1,208.3 mg
  • Total Carbs: 41.3 g
  • Dietary Fiber: 5.6 g
  • Protein: 20.5 g

View full nutritional breakdown of Italian Stuffed Shells with Ricotta and Mascarpone Cheese calories by ingredient
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Italian Stuffed Shells with Ricotta and Mascarpone Cheese

Submitted by: VICKI.SHEERS

Introduction

My parents immigrated from southern Italy. This recipe is authentic Italian cuisine. This is a requested favorite from friends and family. The people you will be feeding will love these stuffed shells! My parents immigrated from southern Italy. This recipe is authentic Italian cuisine. This is a requested favorite from friends and family. The people you will be feeding will love these stuffed shells!
Number of Servings: 5

Ingredients

    Vicki's Authentic Tomato Sauce
    1 29oz. can Tomato Sauce
    1/2 29oz. can Tomato Puree
    1 tsp. freshly ground black pepper
    2 tbsp. parsley
    2 tbsp. basil
    1 1/2 tbsp. oregano
    1/4 tsp. dried mint
    1 tbsp. herbes de provence

    Pasta
    10 Jumbo Shells, Barilla
    3 quarts water
    dash of salt

    Cheese Mixture
    1 package, Frigo Part Skim Ricotta Cheese (15 oz)
    1/2 package, Bel Gioioso Mascarpone Cheese (8 tbsp)
    1 tbsp. Parmigiano Reggiano, grated
    1 tbsp. Romano Cheese, grated
    1 dash of salt
    1/5 tsp. freshly ground black pepper
    1 tsp. granulated sugar

    1/4 cup Cheddar Jack Cheese, Shredded
    1/4 cup Swiss Gueyere Cheese, Shredded
    1 tbsp. Parmigiano Reggiano, grated
    1 tbsp. Romano Cheese, grated

Directions

Make Vicki's Authentic Tomato Sauce in a medium sauce pan. Add tomato sauce, tomato puree, black pepper, parsley, basil, oregano, mint, and herbes de provence. Let sauce simmer 30 minutes.
Add salt to boiling water. Then, add jumbo shells. Stir so the shells do not stick together. Preheat the oven to 350 degrees. Then, make cheese mixture. Mix together ricotta cheese, mascarpone cheese, parmigiano reggiano, romano cheese, salt, black pepper, and sugar.
Put a small layer of sauce down in a 13x9 glass pan. Pull shells out of water with slotted spoon. Stuff shells with cheese mixture and place in pan. Pour the rest of the tomato sauce on top of shells. After, spread all of the shredded and grated, cheddar jack, swiss and grueyere, parmigiano reggiano, and romano cheese on top of the stuffed shells. Place in the oven for 30 minutes until cheese melts thoroughly.
Makes 10 stuffed shells.


Number of Servings: 5

Recipe submitted by SparkPeople user VICKI.SHEERS.






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