Easy Three Cheese Stuffed Shells
heat 1 tbsp (14g) olive oil over medium heat
1 clove garlic, minced
cook for a few seconds
600g tomato puree
1 tsp (5g) sugar
1 tsp (5g) salt
2 tbsp fresh basil and oregano
Bring to a simmer and cook for about 10-15 minutes, until slightly reduced and thickened
freshly ground black pepper
let cool slightly
1 tsp (5g) salt
20 jumbo pasta shells (about 7oz - 200g)
cook in salted water with 3-4 minutes less than package instructions, for about 11 minutes
set aside
430g ricotta cheese
100g shredded mozzarella cheese
50g grated parmesan cheese
1 egg, beaten
1/4 tsp (1g) garlic powder
1/2 tsp (3g) salt
1/4 tsp (1g) ground pepper
2 tbsp fresh basil finely chopped (or 2 tsp dried)
1 tbsp fresh oregano (or 1 tsp dried)
mix to combine
fill shells with ricotta mixture
spread half of marinara sauce
arrange the filled shells
remaining marinara sauce
100g shredded mozzarella cheese
1/2 cup (30g) breadcrumbs
1 tbsp (14g) butter, melted
mix to combine
spread breadcrumbs on top
cover wit aluminum foil
Bake at 180°C for 20 minutes
uncover and bake for 10-15 minutes more, broil for a few minutes if desired
fresh basil