Stuffed Shells with Roasted Red Pepper Tomato Sauce

Stuffed Shells with Roasted Red Pepper Tomato Sauce
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Prep Time: 25 Min

​Cook Time: 1 Hr 15 Min

 

1. Heat a large pot of cold, heavily slated water on medium high heat. Once boiled, add the shells and cook to al dente according to package directions. Strain and transfer to an ice bath / run under cold water until cooled off. Set aside.

 

1. Begin heating the EVOO, garlic, and pepper flakes for the sauce in a medium sized sauce pot set to medium heat. Once heated and everything starts bubbling up, add the onions and a good pinch of sea salt. Stir and cook 5 or so minutes until onions have started to go translucent.

 

1. Pour in the plum tomatoes and rinse out the can with a little cold water, adding that to the pot as well as the roasted red peppers. Once the sauce boils, add the basil paste, Italian seasoning, and ½ tsp. sea salt reducing the heat to medium low. Cover and simmer 25 minutes.

 

1. In the meantime, combine all of the ingredients for the filling and set aside until sauce is ready.

 

1. Preheat oven to 375 F

 

                     Grocery List

• 510g Jumbo Shells (1 ½ Boxes)

 
SAUCE

• 3 Tbsp. EVOO
• 1 Yellow Onion, chopped
• 4 cloves Garlic, crushed
• 796ml can Plum Tomatoes
• 340g jar Roasted Red Peppers, drained
• 1 Tbsp. Basil Paste (3 Tbsp, Fresh Chopped)
• 1 Tsp. Red Pepper Flakes
• 1 Tsp. Italian Seasoning
• ½ Tsp. + Sea Salt
• ½ C Whipping Cream

FILLING

• 2x 475g Full Fat Ricotta Cheese
• 6 cloves Garlic, grated
• 1 C Mozzarella, shredded
• 1 C Extra Old Cheddar, shredded
• ¼ Grana Padano, grated
• ¼ C Feta Cheese, crumbled
• ¼ C Fresh Parsley, chopped
• 1 Lemon, zested
• 2 Large Free-Range Eggs
• ½ Tsp. + Salt
• Cracked Pepper to Taste

 

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1. Once the sauce has finished, use an immersion blender to puree the sauce until smooth. Add in the cream and blend again briefly until cream is incorporated.

 

1. Use a piping bag to fill the shells with the ricotta filling until all of the filling has been used. Ladle some sauce into the bottom of 2 3qt. rectangular baking dishes and swish it around to coat the bottom entirely. Nestle the shells open side up into the sauce, arranging them in rows in the dishes. You may need an additional baking dish for any remaining shells. Ladle a little sauce over each of the shells. Reserve remaining sauce for service.

 

1. Cover and bake 30 minutes. Remove cover and continue to bake for another 15 minutes. Remove from oven and set on to wire cooling racks.

 

1. Serve up desired amount of shells. Ladle over some reserved sauce and garnish with fresh parsley & grated grana Padano if desired. ENJOY!