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STUFFED GIANT PASTA SHELLS WITH RICOTTA, MASCARPONE, PINE NUTS AND TOMATO SAUCE
These giant shells were made for stuffing, so why not stuff them delicious.
This is a delicately flavored dish with the subtle flavors of the Mascarpone, Ricotta and pine nuts.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: Serves 6
1 - 28 oz. can Tomato Puree
2 tsp. Kosher salt
2 tsp. freshly ground black pepper
2 tbsp. parsley
2 tbsp. fresh chiffonade of basil
2 tbsp. fresh oregano, chopped
1 tsp. fresh or dried mint
1/2 cup pine or pinion nuts
1 tbsp. chopped garlic
1/2 cup finely diced yellow onion
1 tbsp. Olive oil
**If you have a favorite marinara sauce, by all means use it.
1. In a 2 quart saucepan, add the olive oil and toast the pine nuts until golden brown. Remove the
pine nuts and set aside to cool to add to the filling. Then in the same pan sautè the onions and garlic
until soft and translucent. Add the rest of the sauce ingredients and simmer for 1/2 hour and set aside.
18 Jumbo Shells, Barilla (Number of shells per package varies from brand to brand.)
4 quarts water with 1 tbsp. oil to keep the shells apart
2 Tbsp. of kosher salt
1. Boil the salted water and gently add the shells, being careful not to break them and to set the
boiling water at a gentle boil. Cook for 12-14 minutes until "al dente". Remember they will be cooking
again in the sauce.
15 oz, whole milk Ricotta Cheese (15 oz)
8 oz. package, Bel Gioioso Mascarpone Cheese
2 tbsp. Parmigiano Reggiano, grated
2 tbsp. Romano Cheese, grated
1 tsp. of salt
1/2 tsp. freshly ground black pepper
Toasted pine nuts (already toasted)
1. Mix the filling ingredients together and gently fill the now cooled giant pasta shells.
Preheat the oven to 350º degrees.
1. Put a small layer of sauce down in a 13x9 glass pan. Pull shells out of water with slotted spoon. Stuff
shells with cheese mixture and place in pan. Pour the rest of the tomato sauce on top of shells.
Cheese For Topping
1 tbsp. Asiago cheese, grated very coarsely
1 tbsp. Parmigiano Reggiano, grated very coarsely
1 tbsp. Romano Cheese, grated very coarsely
1. Spread all of the shredded cheese, Asiago, Parmigiano Reggiano, and Romano cheese on top of the
stuffed shells. Place in the oven for 30 minutes until cheese melts thoroughly.
COOKS NOTE* If you have uncooked giant shells left over from the package, place them
in an airtight container and save for the next time you make this dish....and that may be sooner than
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