Columbus Foodie

This is the the first Presto Pasta Night event I’ve participated in for quite a while – for a while since surgery, pasta has been a little bit difficult to digest; luckily, I’m adjusting, can can eat virtually anything within reason now. Weight loss is slow, about 10 lbs. a month, which is normal for a revision.

After going to Carfagna’s the other day, and seeing fresh ricotta and jumbo shells in the dry pasta aisle, I had a sudden craving to do stuffed shells. I made meatballs as well, using Carfagna’s premixed meatball mix (you can buy it at the meat counter by the pound). I used the recipe for stuffed shells from the back of the box, and it’s a keeper. They don’t look like much, but I can assure you, they tasted great.

Classic Stuffed Shells
recipe from the back of Pasta Columbia box

Lean Tomato Sauce:

1 tbsp. olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 28oz cans of tomatoes, coarsely chopped
4 tbsp. tomato paste
1 c. water
1 c. dry red wine
1 tsp. dried oregano
1 tsp. dried basil
1/4 c. minced fresh parsley
Salt and pepper to taste

Saute onion and garlic in olive oil. Add other ingredients and simmer uncovered for 1 hour, stirring occasionally.

Filling:

1 1/2 lbs. ricotta cheese (I used ~2 lbs, and was still short)
8 oz. shredded mozzarella
2 eggs, lightly beaten
Salt and pepper
1/3 c. chopped fresh parsley
Grated Parmesan cheese

Cook and drain one 12-oz package of Jumbo Shells. Combine filling ingredients and stuff shells with mixture. Spread thin layer of sauce in large baking dish and place shells in single layer on top of sauce. Pour remaining sauce (I didn’t use it all, I just put enough to cover shells lightly) over shells and sprinkle with Parmesan cheese. Cover and bake in a preheated 350F degree oven for 30 minutes. Uncover and bake an additional 15 minutes. Serves 8.