Stuffed Shells with Garlic Bread
Ingredients: onions, garlic, olive oil, crushed tomatoes, tomato paste · 80 min cook time · 650kcal · $35.80
Ingredients
2big onions, 1head garlic, tons olive oil, 4cans crushed tomatoes, 1can tomato paste, 1glass red or white wine, bunch black pepper, pinch dried herbs (oregano, thyme, dried basil), pinch salt, 3lb ricotta cheese, 1lb mozzarella cheese, 7ounces pecorino romano, 4large eggs, 1bunch fresh parsley, 1bunch fresh basil, 1lb jumbo shells pasta, 2sticks butter, 1baguette baguette
Instructions
1. Chop onions and garlic. Sauté onions in a big pot with olive oil over medium-high heat until they soften and brown.
2. Add tomato paste and fry for a second, then add crushed tomatoes, wine, pepper, dried herbs, and salt to create the sauce. Simmer over medium-low heat.
3. Prepare the cheese filling by mixing ricotta, grated mozzarella, pecorino romano, garlic, eggs, and chopped fresh herbs.
4. Boil jumbo shells in salted water until pliable but still slightly al dente, then drain and rinse with cold water.
5. Preheat oven to 400°F (200°C). Layer tomato sauce in a baking dish, stuff the shells with the cheese filling, and place them cheese-side up.
6. Cover with foil and bake for 15-20 minutes until bubbly, then remove foil and broil briefly to brown the top.
7. Make garlic bread by mixing softened butter, chopped garlic, pepper, and salt, slathering it on a baguette, and broiling until crispy.
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