Ricotta and Mozarella Stuffed Shells

Food and Wine

This recipe is featured on the cover of the October 2012 issue of Food and Wine. I have altered it to my children and my liking but will give you the exact food and wine recipe as well. The actual name is Ricotta and Fontina Stuffed Shells with Fennel and Radicchio. You can see I have omitted 3 important ingredients because I did not think my children would care for them and it still turned out delicious. Everyone liked it and all leftovers were eaten. Picture from food and wine magazine.com

First make the homemade marinara (or buy a good quality marinara)

1/4 cup olive oil

3 garlic cloves halved

1 Tb tomato paste

1 / 35oz can of whole peeled italian tomatoes

salt and pepper to taste

pinch of sugar

2 fresh basil sprigs

Heat oil in large saucepan, add garlic and saute until golden, 5 minutes. Add tomato paste and stir for 1 minute. Add tomatoes and crush with a spoon. Season with salt, pepper, sugar, and basil. Simmer for 30 minute. Makes approx 3 cups.

The cheesy shells;

2 Tb unsalted butter

2 Tb extra-virgin olive oil

1 medium sweet onion. thinly sliced

12 ozs jumbo shells

2 cups ricotta cheese

12 oz mozzarella cheese, shredded (6 oz italian fontina cheese is in original recipe)

1/4 cup chopped parsley

salt and pepper to taste

2 large eggs, beaten

3 cups marinara sauce

1/2 cup heavy cream

omitted: 2 pounds fennel bulbs, thinly sliced and 2 medium heads of radicchio (10 oz) chopped

Preheat oven to 375 degrees. In large, deep skillet, melt the butter and oil. Add onion (fennel too if using) until lightly browned, 15 minutes. Add water as needed to keep from scorching. (add radicchio here is using and cook until soft, 10 minutes). Set aside veggies, or in my case onions and let cool.

Cook pasta shells to al dente, drain, cool under water, and pat dry.

Fold the ricotta, 1 cup of cheese, and parsley into veggies and season with salt and pepper. Stir in eggs.

Mix marinara sauce with cream and pour 1 1/2 cups into a 9X13 baking dish. Stuff each shell and nestle close together in the sauce. Drizzle remaining marinara over and sprinkle with remaining mozzarella (or fontina).

Bake for 40 minutes, until golden. Let rest for 15 minutes.


About Chez Starz

I live in California with my wonderful children and have an amazing boyfriend. I have been a paramedic for over 20 years and work for a Fire District as their EMS Manager. I have a passion and love for food and cooking. This blog is just a place to share my favorite recipes.
This entry was posted in Italian Cuisine, Vegetarian and tagged , , , , , , . Bookmark the permalink.

One Response to Ricotta and Mozarella Stuffed Shells

  1. Dawn says:

    I’m going to make these next!!! Yummmmm

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