Ricotta Cheese Stuffed Shells Recipe

Ricotta Cheese Stuffed Shells Recipe

  • 1 (14.5 ounce) can CONTADINA® Diced Tomatoes with Italian Herbs
  • 8 ounces CONTADINA® Tomato Sauce
  • 6 ounces CONTADINA® Italian Paste with Roasted Garlic
  • 24 shell pasta, dried, jumbo
  • 1 cup chopped onion
  • 1 tablespoon olive oil
  • 1 cup chicken broth or water
  • 2 eggs, beaten
  • 15 ounces ricotta cheese
  • 2 cups mozzarella cheese, shredded
  1. Cook pasta according to package directions; drain. Meanwhile, cook onion, in oil in large skillet until tender. Stir in undrained tomatoes, tomato sauce, tomato paste and broth. Season to taste with salt and pepper, if desired.
  2. Combine eggs, ricotta cheese, and 1 cup mozzarella cheese. Spoon filling into shells. Arrange in 3-quart baking dish. Spoon sauce over shells.
  3. Bake, covered, at 375 degrees F, 20 minutes. Sprinkle with remaining mozzarella. Bake, uncovered, 5 minutes more until heated through and cheese is melted.
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