From Once Upon a Chef
Stuffed Shells
- Time
- 2 hr
- Makes
- 6
- Ingredients
- 21
10 things you may not have.
Get the recipe at Once Upon a Chef (opens in a new tab)
The method's theirs. Go give them the click.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, (chopped)
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 4 large cloves garlic, (minced)
- ¼ teaspoon crushed red pepper flakes
- 1 (28-oz) can crushed tomatoes
- 2 cups water
- 1 teaspoon sugar
- 1¼ cups (10 oz) whole-milk ricotta cheese
- 1 cup (4 oz) shredded fontina or whole-milk mozzarella cheese
- 1 cup (3.5 oz) grated Pecorino Romano cheese
- 2 large eggs
- 3 tablespoons chopped fresh basil
- 1½ tablespoons cornstarch
- 2 cloves garlic, (minced)
- 1 teaspoon dried oregano
- ½ teaspoon salt
- 25 to 30 jumbo pasta shells, (from a 1-lb (454-g) box (use only open, unbroken shells))
- 2 cups (8 oz) shredded fontina or whole-milk mozzarella cheese
- 1 tablespoon chopped fresh basil
Nutrition · per serving
- Calories
- 563 kcal
- Fat
- 26 g
- Fiber
- 4 g
- Sugar
- 8 g
- Sodium
- 783 mg
- Protein
- 28 g
- Cholesterol
- 121 mg
- Carbohydrate
- 56 g
- Saturated fat
- 13 g
As published by Once Upon a Chef.
The method
The steps live at onceuponachef.com. We don't copy them: Once Upon a Chef wrote this recipe, and your visit supports them.