Stuffed Shells with a Twist
Pasta makes me happy. Here we lighten the dish with lemon zest and yogurt in the filling and finish with a drizzle of Balsamic vinegar.
- 28 oz tomato puree use a good brand
- 1 handful basil leaves torn
- 1 rind Parmesan cheese optional
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp olive oil extra virgin
- 3/4 cup ricotta
- 3/4 cup Greek yogurt
- salt to taste
- pepper to taste
- 1/2 tsp lemon zest
- 2 tbsp minced celery leaves
- 14-16 jumbo shells or as many as will fit in the baking dish
- 3-4 oz mozzarella cheese grated
- 2 oz Romano cheese or Parmesan, grated fine
- minced celery
- Balsamic vinegar
Get all the ingredients together. Preheat the oven to 400 degrees.
Add all the ingredients for the sauce and simmer while you prepare the shells.
Combine all the ingredients for the filling and stir well.
Boil the shells in salted water for 8 minutes. Drain and set aside.
Ladle sauce on the bottom of a baking dish.
Add as many shells as will fit.
Fill the shells with a heaping teaspoon of the ricotta-yogurt mixture.
Ladle sauce on top of the stuffed shells.
Grate the mozzarella cheese. Add the grated mozzarella over the top.
Add the finally grated Romano over the top.
Bake uncovered for 30 minutes at 400 degrees. Rotate the dish after 15 minutes if your oven has hot spots like mine.
Garnish with a drizzle of Balsamic vinegar over the dish and sprinkle finely minced celery leaves, or parsley, on top.
Let cool, covered with foil for 20 minutes. Slice and serve.