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Moms View Message Board: Cooking and Recipe Discussion: Ethnic Foods-Mexican/Cajun/Italian/Chinese/Other: Italian: CHEESE STUFFED SHELLS IN MARINARA SAUCE
SAUCE 1 lg. can tomato sauce 1 lg. can tomato puree 1 lg. can crushed tomatoes 1 lg. can tomato paste ½ c. chopped onion ¼ c. chopped green pepper 4 cloves fresh garlic minced 1 T. dry oregano or 1/4 c. fresh 1 T. dry sweet basil or 1/4 c. fresh 1 T. dry chopped parsley or 1/4 c. fresh 2 T. oil 2 T. sugar 1 c. dry red wine 1 tsp. salt 1 tsp. fresh ground pepper FILLING 1 (16 oz.) container of small curd cottage cheese (Or Ricotta) 1 lb. mozzarella cheese ½ lb. shredded provolone ½ c. grated Parmesan 2 T. dry chopped parsley or 1/2 c. fresh 1 T. dry sweet basil or 1/4 c. fresh 1 egg 1 (12 oz.) package of large shell pasta In a large pot, saute onion, peppers and garlic until limp. Add tomato paste. Blend. Add puree, then sauce, then crushed tomatoes. Over low heat, stir in oregano, basil and parsley. Add wine, sugar, salt and pepper. Mix well. Cover and simmer ½ hour. While sauce is simmering, cook pasta to package directions. Mix all the second group of ingredients together in a large bowl. Cool shells under cold water. Rinse and drain well. Cover the bottom of 2 large rectangular glass baking dishes (9" x 13") or larger, with tomato sauce, (about 1'4 inch deep). Spoon cheese mixture into each shell. Arrange in pan, cheese side up. Spoon a small amount of sauce on to each shell. Cover with foil, and bake for 20 minutes at 350 degrees. NOTE: You can add a package of chopped frozen spinach to the cheese mixture. Just thaw completely and drain well.
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