Cheese Stuffed Shells

5 minutes Prep Time
40 minutes Cook Time
6 Servings

This stuffed shells recipe is the ultimate comfort food. It’s saucy, cheesy, and super addictive! What sets this stuffed shells recipe apart from the rest is the rich homemade sauce. It’s made with Red Gold Whole Peeled Tomatoes and has a kick of spice due to the Red Gold Original Diced Tomatoes + Green Chilies. It’s the perfect contrast to the smooth and creamy ricotta filling.   @kilnandkitchen    @thefeedfeed

Ingredients

  • Tomato Sauce
  • 1/4 cup olive oil
  • 4 garlic cloves, thinly sliced

  • 1 can Red Gold® Canned Whole Peeled Tomatoes 28 oz

  • 1 can Red Gold® Canned Original Diced Tomatoes + Green Chilies 10 oz

  • 1 teaspoon kosher salt
  • 1 teaspoon dried oregano
  • 1/4 cup fresh basil, chopped
  • Shells
  • 16-18 jumbo shells
  • 1 pound ricotta cheese (16 oz)
  • 1/2 cup grated parmesan cheese
  • 1/2 cup fresh basil, chopped
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 1 pound fresh mozzarella (16 oz), grated or cut into slices
  • olive oil, for drizzling

Instructions

Step one – Make the Sauce

Heat the olive oil in a medium pot over low heat. Add the garlic and cook for 1-2 minutes or until fragrant, stirring often.

Step two

Add the Red Gold Whole Peeled Tomatoes and the Red Gold Original Diced Tomatoes + Green Chilies and their juices, salt, oregano, and basil. Use a wooden spoon to break apart the whole tomatoes into big chunks. Simmer over low heat for 20 minutes, stirring occasionally.

Step three

While the sauce is simmering, cook the pasta shells according to package instructions until al dente, drain and let cool.

Step one – Make the Filling

In a medium bowl, combine the ricotta, parmesan, basil, garlic powder, black pepper, and salt.  Mix until smooth.

Step two

Once the sauce is done simmering, transfer to a blender (or use an immersion blender) and blend until smooth. Season to taste.

Step three

Spread 2 cups of the sauce in an even layer in the bottom of a 9×13 baking dish (you will have extra sauce left over).

Step four

Preheat the oven to 425°F.  Fill each shell with the ricotta mixture and place in the baking dish. Top with mozzarella and a drizzle of olive oil (and more sauce, if desired).

Step five

Bake for 20 minutes or until the mozzarella is golden brown and bubbly.

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