Stuffed Shells with Mint and Chile pepper
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
12 jumbo shell pastas -7 ounces good-quality crumbly ricotta cheese (not supermarket ricotta; best bought from a specialty shop) -1/4 of a nutmeg, finely grated, or a pinch of ground nutmeg -A small handful freshly grated Parmesan -1 lemon, zest finely grated-A small bunch fresh mint, leaves picked and finely chopped -1 to 2 fresh red chiles, halved, seeded and very finely chopped -Sea salt and freshly ground black pepper-2 cups Marinara sauce
Set oven to 350 degrees before beginning prep-work.
Cook jumbo pasta shells until they are nearly done-- al dente.
Drain and rinse under cold water. Set aside.
Beat the ricotta in a bowl with the nutmeg, the Parmesan, lemon zest and most of the chopped mint and chiles. Season carefully, with salt and pepper, to taste.
Put in plastic bag with tip cut out, and squeeze into shells.
Place each stuffed pasta shell into an oven-safe high sided container.
Pour marinara evenly over stuffed shells.
Cover with foil and place into oven for about 20 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user CAQI33.
Cook jumbo pasta shells until they are nearly done-- al dente.
Drain and rinse under cold water. Set aside.
Beat the ricotta in a bowl with the nutmeg, the Parmesan, lemon zest and most of the chopped mint and chiles. Season carefully, with salt and pepper, to taste.
Put in plastic bag with tip cut out, and squeeze into shells.
Place each stuffed pasta shell into an oven-safe high sided container.
Pour marinara evenly over stuffed shells.
Cover with foil and place into oven for about 20 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user CAQI33.
Nutritional Info Amount Per Serving
- Calories: 370.1
- Total Fat: 14.8 g
- Cholesterol: 46.0 mg
- Sodium: 1,033.3 mg
- Total Carbs: 38.8 g
- Dietary Fiber: 3.4 g
- Protein: 20.3 g
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