Ooey-Gooey Cheesy Stuffed Shells
Cheesy Stuffed Shells With My Secret Tomato Sauce
Amanda Haas
INGREDIENTS
- For My Secret Tomato Sauce:
- 2 tablespoons olive oil
- 4 canned anchovy fillets in oil, drained
- 3 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 2 (14-1/2-ounce) cans no-salt-added whole tomatoes, undrained and finely chopped
- For the Shells:
- 30 uncooked jumbo shell pasta (about 8 ounces)
- 4 ounces (1 cup) shredded 6-cheese Italian-blend cheese, divided
- 8 ounces (2 cups) shredded part-skim mozzarella cheese
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh basil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 (15-ounce) container part-skim ricotta cheese
- Cooking spray
- 3 cups My Secret Tomato Sauce or bottled pasta sauce
INSTRUCTIONS
Heat oil in a medium saucepan over medium-high heat. Add anchovy fillets and garlic; cook 2 minutes, pressing anchovy fillets with the back of a spoon until smooth.
Stir in salt and remaining ingredients. Bring to a simmer; cook, uncovered, 15 minutes, stirring occasionally.
Preheat oven to 350°.
Cook pasta in boiling water 8 minutes or until al dente. Drain.
Combine 1/2 cup Italian-blend cheese and next 6 ingredients (through ricotta) in a bowl. Spoon about 1 1/2 tablespoons cheese mixture into each pasta shell. Place shells, stuffed sides up, in a 13-by-9-inch glass or ceramic baking dish coated with cooking spray. Pour sauce over shells. Cover and bake at 350°F for 30 minutes or until bubbly. Uncover; sprinkle with remaining 1/2 cup Italian-blend cheese. Bake 5 minutes or until cheese melts.