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Recipe : Entry # 4763
Elizabeth Downey
Recipe Title
Sicilian Stuffed Shells
Recipe Theme
Main Dishes
Clarke-Washington EMC
16 jumbo pasta shells
2 teaspoons olive oil
1 ½ cups broccoli, chopped
¾ cup onion, chopped
2 cloves garlic, chopped
6 strips cooked bacon, crumbled
1 cup part-skim ricotta cheese
¼ teaspoon salt
¼ teaspoon pepper
1 cup Italian-blend (4 cheese) shredded cheese, divided
3 tablespoon fresh basil, chopped
1 ¼ cups jarred tomato sauce
Preheat oven to 450 degrees. Bring 1 ½ quarts very hot water to boil; cook shells in water just until al dente, about 10 minutes. Drain well. Coat 11x8-inch oven-proof baking dish with cooking spray. Arrange cooked shells in dish, rounded side down. Meanwhile, in nonstick skillet over medium-high heat, heat oil. Add broccoli, onion and garlic. Cook until vegetables are just tender, about 8 minutes. Stir in bacon and remove from heat. Stir in ricotta, salt, pepper and ¾ cup shredded cheese. Spoon cheese mixture into shells, divided evenly. Stir together tomato sauce and basil. Spoon over shells and top with remaining ¼ cup shredded cheese. Cover dish with foil. Bake until cheese is melted and shells are heated through, about 10 minutes.