This recipe was so easy to make, and it was scrumptious. The ricotta and mozzarella combination was excellent, cherry tomatoes were added into canned tomato, which gave the tomato sauce extra tasty sweetness. It was absolutely delicious!
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minIngredients
Directions
Preheat oven to 400℉ (200℃).
Cook the pasta in a large saucepan of salted boiling water for 8 minutes.
Drain and rinse under cold running water. Set aside.
Mix well the ricotta, parmesan, mozzarella and egg in a medium ball. Set aside.
Stir in the canned tomatoes, cherry tomato, garlic and vegetable stock, salt and pepper to taste in a large baking dish , and combine well.
Spoon the cheese mixture into the pasta shells and set on top of the tomato sauce in the baking dish.
Bake for 25 to 30 minutes or until the cheese is golden, and shell starts brown. Or you can use broiler at the last 2 or 3 minutes.
Cool 2 or 3 minutes, then serve warm.
Comments
This was a flavorful dish that you can make in no time. Substituted things that I had in the kitchen and it worked out well. I used cottage cheese instead of ricotta and cheddar instead of mozzarella. Added the halved tomatoes, fresh garlic, basil and ore
gano to the cheese. Left out the canned tomatoes. Sprinkled the dish with melted butter and baked. When it was done, I topped it with shredded cheddar and browned. Absolutely delicious.
Love the addition of cherry tomato to the sauce and the creamy, chessy shells! Great weeknight dinner!