Best Unique Stuffed Shells And Tomato Sauce Recipes

Provided by ladygourmet

Number Of Ingredients 27

For the Sauce:
29 oz. can crushed tomatoes
3 cloves of garlic - chopped
1/4 cup fresh basil - chopped
1/2 red onion - chopped
1 carrot - chopped
3 tablespoons wine
1/4 cup chicken broth
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. red pepper flakes
1/2 tsp. dried oregano
2 - 3 tablespoons olive oil
Grated Romano or Parmesan cheese
For the Shells:
12 oz. box of jumbo shells
Filling:
16 oz. of cottage cheese
2 cloves of garlic
1/2 cup Italian parsley
1/2 cup sour cream
1/4 tsp. red pepper flakes
1/2 tsp. salt
Zest of 1/2 orange
2 tablespoons sugar
1/4 cup of grated Romano or Parmesan cheese
1 cup of shredded - Mozzarella or Monterey Jack cheese for topping the shells

Steps:

For the Sauce: Heat a large frying pan with the olive oil; add the chopped onion, carrot and garlic. Sauté until the onion is softened and the garlic is fragrant. Add the crushed tomato, wine, chicken broth, basil and the seasonings. Simmer on low; partially covered while preparing the shells. For the Shells: Prepare the shells as directed. Filling: Preheat Oven 350 degrees: In a food processor combine the cottage cheese, sour cream, parsley, garlic, grated cheese, orange zest and seasonings in the food processor. Give a few good chops. Carefully, take the shells and fill them with teaspoon. Place a ladle of the tomato sauce in a baking pan and place the filled shells in the pan. Top with more tomato sauce and the shredded cheese. Bake 25 - 30 minutes. Serve with extra grated cheese and tomato sauce.

Provided by Catherine Cappiello Pappas @LadyGourmet

Categories Pasta

Number Of Ingredients 27

- for the sauce:
- 29 oz. can crushed tomatoes
- 3 cloves of garlic - chopped
- ¼ cup fresh basil - chopped
- ½ red onion - chopped
- 1 carrot - chopped
- 3 tablespoons wine
- ¼ cup chicken broth
- ½ tsp. salt
- ½ tsp. black pepper
- ¼ tsp. red pepper flakes
- ½ tsp. dried oregano
- 2 - 3 tablespoons olive oil
- grated romano or parmesan cheese
- for the shells:
- 12 oz. box of jumbo shells
- filling:
- 16 oz. of cottage cheese
- 2 cloves of garlic
- ½ cup italian parsley
- ½ cup sour cream
- ¼ tsp. red pepper flakes
- ½ tsp. salt
- zest of ½ orange
- 2 tablespoons sugar
- ¼ cup of grated romano or parmesan cheese
- 1 cup of shredded - mozzarella or monterey jack cheese for topping the shells

Steps:

For the Sauce: Heat a large frying pan with the olive oil; add the chopped onion, carrot and garlic. Sauté until the onion is softened and the garlic is fragrant. Add the crushed tomato, wine, chicken broth, basil and the seasonings. Simmer on low; partially covered while preparing the shells. For the Shells: Prepare the shells as directed. Filling: Preheat Oven 350 degrees: In a food processor combine the cottage cheese, sour cream, parsley, garlic, grated cheese, orange zest and seasonings in the food processor. Give a few good chops. Carefully, take the shells and fill them with teaspoon. Place a ladle of the tomato sauce in a baking pan and place the filled shells in the pan. Top with more tomato sauce and the shredded cheese. Bake 25 - 30 minutes. Serve with extra grated cheese and tomato sauce.