“Unique” Stuffed Shells and Tomato Sauce
Ingredients
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
Preparation
1
For the Sauce:
2
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.
3
Add the crushed tomato, wine, chicken broth, basil and the seasonings.
4
Simmer on low; partially covered while preparing the shells.
5
For the Shells:
6
Prepare the shells as directed.
7
Filling:
8
Preheat Oven 350 degrees:
9
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.
10
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.
11
Top with more tomato sauce and the shredded cheese.
12
Bake 25 – 30 minutes.
13
Serve with extra grated cheese and tomato sauce.
.
Added:
Thursday, January 2, 2014 - 1:13pm
