Ingredients
Sauce
- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 6 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1 (28-ounce) can tomato puree
- 2 cups water
- 1 teaspoon sugar
Filling
- 1 1/4 cups whole-milk ricotta cheese
- 1 cup shredded fontina cheese (about 4 ounces)
- 1 cup grated Pecorino Romano cheese (about 2 ounces)
- 2 large eggs
- 3 tablespoons chopped fresh basil
- 1 1/2 tablespoons cornstarch
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
Shells
- 25 jumbo pasta shells
- 2 cups shredded fontina cheese (about 8 ounces)
- 1 tablespoon chopped fresh basil
Before You Begin
Grate the fontina cheese using the large holes of a box grater. Ensure you use only intact, undamaged shells.
We used Barilla Jumbo Shells for this recipe and managed to find at least 25 open shells in each 1-pound box.
Initially, pipe each shell about three-quarters full. Then distribute any remaining filling evenly among the shells.
Make the Sauce
Heat the oil in a large saucepan over medium heat until it starts to shimmer. Add the chopped onion, salt, and black pepper. Cook, stirring occasionally, until the onion softens and begins to brown lightly, about 10 minutes.
Add the minced garlic and red pepper flakes. Stir and cook until fragrant, around 30 seconds.
Stir in the tomato puree, water, and sugar. Bring the mixture to a simmer. Lower the heat to medium-low and let it cook for about 5 minutes to meld the flavors. (Refrigerate the cooled sauce for up to 3 days if needed.)
Prepare the Filling
Mix all the filling ingredients in a bowl until well combined. Transfer the filling to a pastry bag or a large zipper-lock bag. If using a zipper-lock bag, snip off one corner to make a 1-inch opening.
Stuff the Shells
Position the oven rack in the middle and preheat the oven to 400°F. Arrange the pasta shells open side up on the counter. Pipe the filling into each shell until they are about three-quarters full. Evenly distribute any remaining filling among the shells.
Assemble the Dish
Spread 1 cup of the sauce over the bottom of a 13×9-inch baking dish. Place the filled shells, open side up, in the prepared dish. Pour the remaining sauce over the shells, making sure they are completely covered.
Bake and Finish
Cover the baking dish tightly with aluminum foil and place it on a rimmed baking sheet. Bake until the pasta shells are tender and the sauce is bubbling, roughly 45 minutes.
Remove the dish from the oven and discard the foil. Sprinkle the shredded fontina over the top. Bake, uncovered, until the fontina is lightly browned, about 15 minutes more.
Allow the shells to cool for 25 minutes. Garnish with chopped fresh basil and serve.
Cheesy Stuffed Shells
Ingredients
Sauce
- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 6 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1 28-ounce can tomato puree
- 2 cups water
- 1 teaspoon sugar
Filling
- 1 1/4 cups whole-milk ricotta cheese
- 1 cup shredded fontina cheese, about 4 ounces
- 1 cup grated Pecorino Romano cheese, about 2 ounces
- 2 large eggs
- 3 tablespoons chopped fresh basil
- 1 1/2 tablespoons cornstarch
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
Instructions
- Heat oil in a large saucepan over medium heat. Add chopped onion, salt, and pepper. Cook until the onion softens and browns lightly, about 10 minutes.
- Add minced garlic and red pepper flakes. Stir and cook for 30 seconds.
- Stir in tomato puree, water, and sugar. Simmer for 5 minutes.
- Mix all filling ingredients in a bowl. Transfer to a pastry or zipper-lock bag, snipping a corner for piping.
- Preheat oven to 400°F. Arrange shells open side up on the counter. Pipe filling into shells until three-quarters full, then distribute remaining filling evenly.
- Spread 1 cup sauce in a 13×9-inch baking dish. Place filled shells in dish. Pour remaining sauce over shells.
- Cover dish with foil, place on a baking sheet, and bake for 45 minutes.
- Remove foil, sprinkle with shredded fontina, and bake uncovered for 15 minutes more.
- Cool for 25 minutes, garnish with chopped basil, and serve.