My time in the evenings is almost to an end.

Starting next week, my days go until 7 (sometimes 9) and I know that by the time I get home the last thing on my mind will be making dinner.

I am beginning to devise plans and figure out what meals would make the best ones to make on the weekend, freeze, and pull out when need be.

This dish fits the bill.  This pasta dish was amazing.  So much so that M and I finished off the entire dish.  I love roasted tomatoes and thanks to the csa I picked tons of cherry tomatoes.

I am already drooling thinking about coming home from work at seven and having the house smell of this dish!  Yum!

 

Ricotta Stuffed Shells with Roasted Tomato Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Vegetarian Main Course
Serves: 2-3
Ingredients
  • Roasted Tomato Sauce:
  • 4 cup cherry and/or grape tomatoes
  • 1 medium white onion
  • 2 clove garlic
  • 2 tablespoon olive oil
  • ¼ cup fresh basil
  • Everything Else:
  • 6-8 oz large pasta shells
  • 16 oz (1 container) ricotta cheese
  • 1 egg white
  • ¾ cup gouda (divided ½ cup and ¼ cup)
  • ¾ cup fontina (divided ½ cup and ¼ cup)
  • ½ cup Parmesan cheese (divided in half)
  • 1 tablespoon oregano
  • pinches salt/pepper
  • Basil for Topping
Instructions
  1. Pre-heat oven to 425˚. Place tomatoes, onion, and garlic on a baking tray covered with tin foil. Brush with one tablespoon of olive oil, place in oven and bake for 30-35 minutes until tomatoes are tender and beginning to brown. Remove from oven and let cool for 5 minutes.
  2. Place roasted tomatoes in a food processor and add in olive oil and basil. Pulse until the everything is well mixed. This can be made a day ahead of time if need be.
  3. Preheat oven to 375˚. Cook pasta according to box, drain, and set aside.
  4. While pasta is cooking, in a medium bowl combine the ricotta cheese and egg white, whisking until well combine. Stir in ½ cup each of gouda and fontina, ¼ cup Parmesan, oregano, salt, and pepper until mixed in. Grab a quart or gallon sized bag and scoop ricotta mixture into bag and cut a ½" tip in one of the corners (or if you have a piping bag, you can also use this.)
  5. Grab a 9x9 sqaure pan or a round baking dish equal in size and place ⅓ of the tomato sauce on the bottom of the pan. Take pasta and pipe ricotta mixture into the center of each shell. Place open side up in the pan and continue until all the shells are full and in the pan. Sprinkle with remaining cheese and pour the last two-thirds of the tomato sauce. (if you want a cheese crust, pour the tomato sauce on first and then sprinkle with cheese.)
  6. Bake for 25-30 minutes until cheese is melted and bubbly. Remove from oven and sprinkle with basil.
Notes
*this is an easy dish to add meat: cook up ground beef or grilled chicken and add into the ricotta mixture before piping.
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