Italian Stuffed Shells Recipe
Make this stuffed shells recipe with jumbo pasta shells and fontina cheese for an Italian main course (portata principale).
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Ingredients
- 6 ounces jumbo pasta shells (half of a 12-ounce box)
- 2 tablespoons olive oil
- 1 large bunch Swiss chard, stems removed, cut into ribbons
- 1 medium onion, chopped
- 6 ounces fresh mushrooms, sliced
- 15 ounces ricotta
- 1/2 teaspoon sea salt, divided
- 1-1/2 cups half-and-half
- 1/2 pound fontina cheese, grated
- 8 ounces part skim mozzarella, divided
- 1/4 teaspoon freshly grated nutmeg
- Freshly ground black pepper
- 1/2 cup cherry or grape tomatoes
- 1/4 cup fresh chopped basil
- Balsamic glaze, optional
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