Baked Stuffed Shells

By kjs1010

Ingredients

• 1/2 cup chopped onion (1 medium onion)
• 2 cloves garlic, minced
• 1 tsp olive oil
• 1 can (14.5 oz) diced tomaotes, undrained
• 1 can (8 oz) tomato sauce
• 1/4 tsp salt
• 1 Tbs snipped fresh basil
• 2 tsp snipped fresh oregano
• 1 package 12-15 oz ricotta
• 1/4 cup egg beaters, lightly beaten
• 1/2 cup finely shredded parmesan or romano cheese
• 1/4 tsp pepper
• 12 dried jumbo shell macaroni, cooked and drained
• 1/2 cup shredded mozzarella cheese (2 oz)

Details

Preparation time 40mins
Cooking time 87mins

Preparation

Step 1

Preheat oven to 350. For sauce, in a medium saucepan cook onion and garlic in hot oil over medium heat. Add undrained tomaotes, tomato sauce and salt. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until desired consistency. Remove from heat; stir in basil and oregano. Set aside 3/4 cup of the sauce; spoon the remaining sauce into a 2-quart rectangular baking dish. Set aside.

For filling, mix ricotta with egg beaters parmesan cheese and pepper until just combined. Spoon about 2 Tbs of the filling into each pasta shell. Arrange filled shells, filling sides up, on top of the sauce in dish. Spoon the reserved 3/4 cup cauce over stuffed shells.

Bake, covered, about 35 minutes or until heated through. Uncover and sprinkle with mozzarella cheese. Bake, uncovered, about 2 minutes more or until cheese is melted. Let stand for 10 minutes. Top with fresh basil if desired.