Baked Tomato and Cheese Shells Recipe

Name: Baked Tomato and Cheese Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 grams pasta shells, jumbo; 500 grams ricotta cheese about 2 1/2 cups, prefer low-fat; 1/2 cup parmesan, parmigiano-reggiano cheese, grated; 1 cup mozzarella cheese shredded, prefer low-fat; 1 large eggs; 800 grams tomatoes, canned 2 cans, chopped; 250 grams cherry tomatoes halved; 3 cloves garlic chopped and sliced; 1/2 cup stock vegetable, or you can use chicken stock; salt and black pepper to taste

Servings: persons

400 grams pasta shells, jumbo
500 grams ricotta cheese about 2 1/2 cups, prefer low-fat
1/2 cup parmesan, parmigiano-reggiano cheese, grated
1 cup mozzarella cheese shredded, prefer low-fat
1 large eggs
800 grams tomatoes, canned 2 cans, chopped
250 grams cherry tomatoes halved
3 cloves garlic chopped and sliced
1/2 cup stock vegetable, or you can use chicken stock
salt and black pepper to taste

1
Preheat oven to 400F (200C).
2
Cook the pasta in a large saucepan of salted boiling water for 8 minutes.
3
Drain and rinse under cold running water.
4
Set aside.
5
Mix well the ricotta, parmesan, mozzarella and egg in a medium ball.
6
Set aside.
7
Stir in the canned tomatoes, cherry tomato, garlic and vegetable stock, salt and pepper to taste in a large baking dish, and combine well.
8
Spoon the cheese mixture into the pasta shells and set on top of the tomato sauce in the baking dish.
9
Bake for 25 to 30 minutes or until the cheese is golden, and shell starts brown.
10
Or you can use broiler at the last 2 or 3 minutes.
11
Cool 2 or 3 minutes, then serve warm.

857

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 400 grams pasta shells, jumbo, 500 grams ricotta cheese about 2 1/2 cups, prefer low-fat, 1/2 cup parmesan, parmigiano-reggiano cheese, grated, 1 cup mozzarella cheese shredded, prefer low-fat, and more.

Yes, Baked Tomato and Cheese Shells falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Tomato and Cheese Shells

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