Stuffed Shells

• porcje: 6 servings
• czas aktywny: 40 minutes
• całkowity czas: 1 hour 50 minutes

Składniki

1/2 tsp. kosher salt, plus more

1 (12-oz. package) jumbo shells

1 large egg yolk

4 cloves garlic, grated

1 1/4 lb. whole-milk ricotta

1 (8-oz.) block cream cheese, room temperature

1/4 c. chopped fresh parsley

2 tbsp. chopped fresh basil

2 tbsp. sliced chives

1/2 tsp. freshly ground black pepper

1 1/2 oz. finely grated Pecorino Romano (about 1 1/2 c.), divided

3 c. marinara sauce, divided

12 oz. mozzarella, shredded

Fresh basil leaves, for serving

Wskazówki

Preheat oven to 375°. In a large pot of boiling salted water, cook shells, stirring occasionally, until very al dente, about 8 minutes. Drain.

In a medium bowl, mix egg yolk, garlic, ricotta, cream cheese, parsley, basil, chives, pepper, 1 cup Pecorino, and remaining 1/2 teaspoon salt until well combined.

Spread bottom of a 13"x9" baking dish with half of sauce. Fill a large piping or resealable bag with ricotta mixture. Cut a small hole in the corner. Using your non-dominant hand, hold shell and pipe in filling with your dominant hand (alternatively, fill shells with 2 spoons). Layer shells on an angle in prepared pan; it’s okay if a few overlap.

Pour remaining sauce on top. Sprinkle with mozzarella and remaining 1/2 cup Pecorino, pushing down around shell crevices to ensure coverage.

Bake stuffed shells until golden brown around the edges, 30 to 40 minutes. Let cool 10 minutes. Top with basil before serving.

Wartości Odżywcze

• Kalorie: 662
• Tłuszcz Całkowity: 47 g
• Tłuszcz Nasycony: 28 g
• Tłuszcz Trans: 1 g
• Cholesterol: 197 mg
• Sód: 1550 mg
• Węglowodany Całkowite: 22 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 9 g
• Białko: 35 g