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Sicilian Stuffed Shells
| Sicilian Stuffed Shells |
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| 8 oz |
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jumbo shells |
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| 1 |
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medium onion, chopped |
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| 2 tsp |
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olive oil |
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| 15 oz |
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ricotta cheese |
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| 1/2 cup |
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yellow raisins |
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| 1/2 cup |
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chopped green olives |
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Salt to taste |
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Freshly ground black pepper to taste |
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| 1 15 oz |
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can tomato sauce |
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| 1/4 cup |
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grated Parmesan |
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| 1 cup |
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grated mozzarella cheese |
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| 1 |
Cook the shells according to package directions. Rinse, drain and spread on a sheetpan while you prepare the filling. |
| 2 |
Preheat the oven to 350 degrees F. |
| 3 |
In a small saute pan, stir together the onion and olive oil. Cook over medium heat until the onion is wilted, about 5 minutes. Transfer to a medium bowl and stir in the ricotta cheese, raisins, olives, and salt and pepper to taste. |
| 4 |
Fill each shell with some of the ricotta mixture. Arrange the shells, open-side-up, in a baking dish. Spoon the tomato sauce over the shells and then sprinkle them with Parmesan and mozzarella cheeses. Bake, covered, until bubbling and hot, about 35-40 minutes. Uncover and bake for an additional 5 minutes. Serve hot. |
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| Servings: 4 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
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| Calories |
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555.00 |
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| Calories From Fat (30%) |
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168.57 |
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% Daily Value |
| Total Fat 19.00g |
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29% |
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| Cholesterol 0.00mg |
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0% |
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| Sodium 1893.00mg |
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79% |
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| Carbohydrates 65.00g |
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22% |
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| Net Carbohydrates 65.00g |
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| Protein 33.00g |
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66% |
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| Recipe Type |
| Main Dish, Pasta, Vegetarian |
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| Recipe Source |
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Source: National Pasta Association
Red Star Yeast and the National Honey BoardRed Star Yeast and the National Honey Board
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