Savory 3-Cheese Stuffed Shells
Move over, lasagna! This dish is a tasty way to get baked cheesy goodness without juggling long strips of pasta. I’m including a simple savory tomato sauce if y
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Cooking tools:
- Offset spatula
- Pepper mill
- Microplane
- Baking dish
- Baking sheet
- Parchment paper
- Saucepan
- Pot
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Colander
- Grater
- Mixing bowl
- Spoon
- Whisk
- Oven
- Stove
Ingredients
- 3 tablespoons extra virgin olive oil
- 4 large garlic cloves, minced
- 1/2 cup chopped onion
- One 6-ounce can tomato paste
- 1/2 cup red wine
- 1 20-ounce can crushed tomatoes
- 1 teaspoon sugar
- 1/2 teaspoon dried oregano
- Pinch of sea salt
- 1 pound jumbo pasta shells
- 2 teaspoons sea salt
- 1 pound mozzarella, divided use
- 1 pound ricotta cheese
- 2 cups freshly grated Parmigiano-Reggiano cheese, divided use
- 2 tablespoons extra virgin olive oil, plus more for the baking dish
- 1 egg, beaten
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon freshly ground black pepper
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