Barefoot Contessa Stuffed Shells Recipe
Diving into the world of scrumptious pasta dishes, you'll find Ina Garten's Barefoot Contessa stuffed shells recipe to be a delight for your taste buds. Combining the perfect blend of flavors and textures, this dish is an ideal option for a family dinner or even a festive occasion. With its beautiful presentation and mouth-watering aroma, you might be surprised at how easy it is to prepare.
Equipment
- 1 large pot
- 1 large mixing bowl
- 1 cup measure
- 1 pan
- 1 baking dish 9x13 inch
Ingredients
- Jumbo pasta shells
- Olive oil
- Pepper flakes (optional)
- Kosher salt
- Black pepper
- 3 cups marinara sauce preferably San Marzano tomato sauce
- 2 cups ricotta cheese fresh
- mozzarella cheese fresh
- Parmesan cheese
- parsley fresh
- basil fresh
Instructions
- Preparing the pasta shells: First, you'll need to cook the jumbo pasta shells by bringing a large pot of water to a boil. Make sure that you add a few tablespoons of salt to season the water.Add the pasta shells and cook them for 8-10 minutes or until they're slightly undercooked. Once cooked, drain the pasta shells and run them under cold water to stop the cooking process.
- Making the cheese mixture: In a large mixing bowl, combine the 2 cups ricotta cheese, a handful of freshly grated Parmesan cheese, and chunks of fresh mozzarella cheese.Season this cheese mixture with a teaspoon of kosher salt and a few grinds of black pepper.Add some chopped fresh parsley and basil to the mixture, making sure to mix well.
- Preparing the sauce: Heat a couple of tablespoons of olive oil in a pan over medium heat. If you like your sauce spicy, you can add a pinch of pepper flakes at this stage.Add 3 cups marinara sauce to the pan and let it cook on medium-high heat for about 5 minutes, stirring occasionally. You can use San Marzano tomato sauce for the best results. Season the sauce with a little salt and black pepper according to your taste.
- Assembling the stuffed shells: Preheat your oven to 375°F (190°C). Take a 9x13 inch baking dish and spread about one cup of the prepared sauce at the bottom. Fill each pasta shell with the cheese mixture, using a spoon or a small scoop.Place the filled shells in the baking dish, making sure they are arranged in a single layer.
- Baking the dish: Once all the shells are stuffed and placed in the baking dish, pour the remaining sauce over them.Top the entire dish with more grated Parmesan and mozzarella cheese.Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 5 to 10 minutes until the cheese is golden and bubbly.
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