Giant Shells Stuffed with Cheese
From: Marielle, Nepean, Ontario, Canada
Comments: One portion of 3 shells [11 oz], 439 calories:
Proteins 22 g. - Total fat 24 g. - Saturated fat 15 g.
Cholesterol 83 mg. - Sodium 422 mg. - Carbohydrates 35 g.
Zinc 2,4 mg. - Dietary fiber 2g. - Calcium 453 mg.
Servings: 4
IngredientsPreparation
  • 12 giant shells [1/2 cup / 125 mL]
Stuffing
  • 1 cup [250 mL] Mozzarella cheese, shredded
  • 1 cup [250 mL] Ricotta cheese
  • 1/2 cup [125 mL] red pepper, finely chopped
  • 1/2 cup [125 mL] fresh mushrooms, finely chopped
  • 1/2 cup [125 mL] shallots, sliced
  • 1 clove garlic, minced
  • 1/2 teaspoon [2.5 mL] dry oregano
  • 1/4 teaspoon [1 mL] dry basil
  • 1/4 teaspoon [1 mL] salt
  • 1/4 teaspoon [1 mL] pepper
Sauce
  • 2 tablespoons [30 mL] butter
  • 2 tablespoons [30 mL] all-purpose flour
  • 1 clove garlic, minced
  • 1 1/2 cup [375 mL] milk
  • 1 tespoon [5 mL] dry oregano
  • 1/2 teaspoon [2.5 mL] dry basil
  • 1/4 to 1/2 teaspoon [1 to 2.5 mL] fennel seeds, crushed
  • Preheat oven to 400°F [200°C].
  • Cook pasta according to package instructions.
  • Rinse and drain; set aside.
Stuffing
  • In a bowl, mix together all stuffing ingredients.
  • Stuff shells and place in an oven-safe dish.
  • Set aside.
Sauce
  • Melt butter over medium heat.
  • Add flour and garlic, cook 1 minute, stirring constantly.
  • Add other sauce ingredients and cook 5 to 8 minutes or until it thickens, stirring constantly.
  • Pour sauce over shells.
  • Cover with aluminum paper.
Pasta
  • Bake in oven 23 to 25 minutes or until shells are hot and sauce simmers.