Sicilian Stuffed Shells

Sicilian Stuffed Shells

Sicilian Stuffed Shells


8 oz jumbo shells

1 medium onion, chopped

2 tsp olive oil

15 oz ricotta cheese

1/2 cup yellow raisins

1/2 cup chopped green olives

Salt and freshly ground black pepper, to taste

1 15 oz can tomato sauce

1/4 cup grated Parmesan

1 cup grated mozzarella cheese


Cook the shells according to package directions. Rinse, drain and spread on a sheetpan while you prepare the filling.

Preheat the oven to 350 degrees F.

In a small saute pan, stir together the onion and olive oil. Cook over medium heat until the onion is wilted, about 5 minutes. Transfer to a medium bowl and stir in the ricotta cheese, raisins, olives, and salt and pepper to taste.

Fill each shell with some of the ricotta mixture. Arrange the shells, open-side-up, in a baking dish. Spoon the tomato sauce over the shells and then sprinkle them with Parmesan and mozzarella cheeses. Bake, covered, until bubbling and hot, about 35-40 minutes. Uncover and bake for an additional 5 minutes. Serve hot.

Servings: 8

Source: National Pasta Association

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