Cheese Stuffed Pasta Shells & Veggie Red Sauce

Cheese Stuffed Pasta Shells & Veggie Red Sauce

Ingredients

• 1/3 cup extra-virgin olive oil, plus more for drizzling

• 1 large yellow onion, chopped

• 1 medium eggplant, cut into 1/2-inch cubes

• 2 medium zucchini, cut into 1/2-inch cubes

• Kosher salt

• 2 red bell peppers, chopped

• 1 (28-ounce) can whole peeled (San Marzano preferred) tomatoes

• 1 small can tomato sauce

• 1 pound whole-milk ricotta cheese

• 2 tablespoons finely chopped fresh parsley

• 1 garlic clove, minced

• Freshly ground black pepper

• 22 to 25 jumbo pasta shells (about 6 1/2 ounces)

• 1 pound whole-milk mozzarella cheese, coarsely grated (divided)

• Fresh basil leaves, for garnish

Instructions

1. Preheat the oven to 400°F.

2. In a large saucepan, heat the oil over medium-high heat for 1 to 2 minutes. Add the onion and cook, stirring occasionally, until soft and translucent, 4 to 5 minutes. Add the eggplant, zucchini, and a big pinch of salt and cook, stirring occasionally, until the vegetables have cooked down and softened significantly, 10 to 12 minutes.

3. Meanwhile bring water to a boil in a large pot add a couple of good pinches of salt. Par boil the pasta shells up to about two thirds of the normal cooking time. Remove from heat and strain away water. Add back to the pot and drizzle with a little olive oil to prevent sticking. Let cool slightly. 

4. In the saucepan add the bell peppers and cook, stirring occasionally, until softened, about 5 more minutes. Reduce the heat to medium and add the canned tomatoes, crushing the whole tomatoes with your hands as you add them. Add the tomato sauce and stir to combine and season with another big pinch of salt. Cook, stirring frequently, until fragrant,rich and saucy, 10 to 12 minutes. The sauce will have a loose, liquid consistency. Remove the pan from the heat.

5. In a 9x13-inch baking pan, carefully add the sauce. In a medium bowl, combine the ricotta, half the grated mozorella, parsley, garlic, a pinch of salt, and black pepper to taste. Stuff the cooled shells with about 1-2 tablespoon of the ricotta mixture, scraping off any excess using your a spatula. Gently nestle each shell completely into the sauce and repeat with the remaining shells. If you end up with leftover ricotta mixture, dot the remainder between the shells.

6. Tightly cover the pan with foil and bake for 1 hour.

7. Carefully remove the foil and sprinkle the mozzarella all over the shells. Bake until the cheese has fully melted and slightly browned on top, about 8 to10 minutes.

8. Serve hot with toasty french baguettes and freshly torn basil with a drizzle of olive oil.

Adapted from a Carolina Gelen Recipe

Urban Cowgill September 2024