Italian Stuffed Shells with Ricotta and Mascarpone Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Vicki's Authentic Tomato Sauce1 29oz. can Tomato Sauce1/2 29oz. can Tomato Puree1 tsp. freshly ground black pepper2 tbsp. parsley2 tbsp. basil1 1/2 tbsp. oregano1/4 tsp. dried mint 1 tbsp. herbes de provencePasta10 Jumbo Shells, Barilla3 quarts waterdash of saltCheese Mixture1 package, Frigo Part Skim Ricotta Cheese (15 oz)1/2 package, Bel Gioioso Mascarpone Cheese (8 tbsp)1 tbsp. Parmigiano Reggiano, grated1 tbsp. Romano Cheese, grated1 dash of salt1/5 tsp. freshly ground black pepper1 tsp. granulated sugar1/4 cup Cheddar Jack Cheese, Shredded1/4 cup Swiss Gueyere Cheese, Shredded1 tbsp. Parmigiano Reggiano, grated1 tbsp. Romano Cheese, grated
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.
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.
Nutritional Info 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
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