Muffi's Stuffed Pasta Shells
This is a family favorite that I tweaked to personalize. I like to use fresh basil for a sharper flavor. Everyone always comes back for seconds and sometimes thirds! Comfort food that is healthy and meatless.
This is a family favorite that I tweaked to personalize. I like to use fresh basil for a sharper flavor. Everyone always comes back for seconds and sometimes thirds! Comfort food that is healthy and meatless.
- 3 cloves garlic minced
- 1 egg beaten
- 1 medium onion diced
- 2 tbsp butter or margarine
- 1 box jumbo pasta shells
- 1 small red pepper diced
- 1 small green pepper diced
- 4 mushrooms diced , (up to 6)
- 1 1.5-lb tub ricotta cheese
- 0.75 cup parmesan freshly grated
- 3 tbsp fresh basil leaves finely chopped
- 4 tbsp fresh parsley chopped
- 0.5 tsp. dried oregano
- 0.25 tsp. salt
- 0.25 tsp. white pepper
- 1 tsp. breadcrumbs
- 3 cups tomato sauce
- Carbohydrate 90.9984335113727 g
- Cholesterol 128.994375025293 mg
- Fat 19.4736232039008 g
- Fiber 14.1816611191645 g
- Protein 37.0954262704941 g
- Saturated Fat 10.3665318940245 g
- Serving Size 1 1 Serving (1120g)
- Sodium 4852.12210145035 mg
- Sugar 76.8167723922082 g
- Trans Fat 2.04390601478326 g
- Calories 649 calories
Step-by-step
- Preheat oven to 375 degrees F.
- Cook shells according to package directions until Al Dente ( approximately 10 minutes). Immerse shells in cold water to cool and place on paper towel to dry.
- Meanwhile, heat the butter in a large pan over medium heat and saute onion, garlic, peppers and mushroom until tender. Place in a bowl and allow to cool to room temperature. When cooled, add ricotta, beaten egg, 1/2 cup of the parmesan, basil, half of the parsley, oregano, breadcrumbs, salt and pepper. Mix well. Mixture should be firm but still moist.
- Cover the bottom of a large glass baking dish with enough tomato sauce to cover. Gently stuff the shells with the cheese mixture and place in dish on tomato sauce. Spoon the rest of the tomato sauce over the shells and sprinkle with the rest of the parmesan cheese and parsley. Bake covered for 20 to 30 minutes and cook uncovered for 5 to 10. Let stand 10 minutes and serve with additional parmesan and garnish with sprigs of parsley and basil if desired.
Managing Moisture in the Filling
Ricotta cheese holds a significant amount of whey, which can easily transform a thick stuffing into a watery pool inside the baked shell. To prevent this, vegetables like onions, bell peppers, and mushrooms must be thoroughly sweated in butter until tender, then cooled to room temperature before combining with the dairy. Hot vegetables will cause the ricotta to break down prematurely and release excess liquid. Incorporating one teaspoon of breadcrumbs into the cheese mixture acts as an insurance policy, absorbing stray moisture while keeping the filling cohesive and firm rather than runny.Controlling Pasta Integrity
Jumbo shells require precise timing to avoid tearing or becoming overly mushy during baking. Boil the pasta just until al dente, usually around 10 minutes, and immediately plunge the shells into cold water to halt the cooking process. Draining them thoroughly on paper towels stops surface water from diluting the tomato sauce at the bottom of the glass baking dish. If the shells are overcooked on the stove, they will split open under the weight of the cheese mixture, spilling the filling into the sauce.Baking and Rest Phases
Thermal management dictates how the casserole sets in the oven. Bake the dish covered at 375 degrees Fahrenheit for 20 to 30 minutes to heat the interior thoroughly without drying out the exposed cheese and pasta edges. Removing the cover for the final 5 to 10 minutes allows the remaining moisture to evaporate while browning the top layer of parmesan cheese. Allowing the pan to rest for 10 minutes before serving lets the proteins in the ricotta and egg firm up, making the portions easier to lift from the dish intact.
